From the Editor's Desk
Food & Drink
Very Easy Blueberry Cobbler
Courtesy of Ann Esselstyn
Mushroom Gravy
Courtesy of Ann Esselstyn
Soy Milk Mashed Potatoes
Courtesy of Ann Esselstyn
Walnut Sauce
Courtesy of Ann Esselstyn
Thanksgiving Stuffed Pumpkin
Courtesy of Ann Esselstyn
Wild Mushroom Pate
Courtesy of Carla Snyder
from The Big
Roast Chicken My Way
Courtesy of Margaret Gu
Bean Sprout Egg Rolls
Courtesy of Margaret Gu
Pan-seared cornmeal-crusted brook trout with braised Swiss chard and garden beans in peppered bacon and sweet corn vinaigrette
Courtesy of Grant Genzlinger, chef and innkeeper The Settler’s Inn
Quail Stuffed With Grapes
Courtesy of Marilou Suszko
Olde English Trifle
From the book Sober Celebrations: Lively Entertaini
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RT @WIBuckeye: We went to Terrace Gardens (no longer there) after church with my grandma and grandpa. I LOVE Barberton chicken. There's not…
15 hours ago
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Cleveland Magazine @ClevelandMag
A an underwater photog for @NatGeoPhotos shares what he's learned about the ocean and offers advice for aspiring ph… https://t.co/yNm8fV1SVV
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Cleveland Magazine @ClevelandMag
RT @vinceguerrieri: All I can hear now (to the tune of the jingle in "Undercover Brother") is "Barberton fried chicken, it's butt-kickin'..…
17 hours ago
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Cleveland Magazine @ClevelandMag
A new book examines the 85-year history of deep-fried, Serbian-style chicken. https://t.co/Bm1jlq6RQm
18 hours ago