{news category="recipes" number=10}
Category: Appetizers
Sweet and spicy peach chutney is the perfect topping and compliment for a creamy wheel of tangy Brie. Leaving the edible rind of the cheese intact helps the wheel to hold its shape as it warms.
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Category: Soups
When it’s cold outside, hot soup warms you up so chilled fruit soups make perfect sense in the summer, cooling your body when the sun beats down. Use this soup as a dessert, an appetizer or a really special way to start off breakfast.
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Category: Desserts
This simple recipe delivers creamy, sweet sorbet without using an ice cream maker. It’s a wonderful recipe for cling peach varieties. For an extra special touch, try this recipe using white peaches.
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Category: Desserts
These delightful rustic shortcakes have a great texture — tender, crumbly and slightly crunchy — a fitting companion and compliment to sweet, juicy peaches.
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Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
This salad has a nice balance of flavor — from the peppery punch of arugula and radishes to the mild fresh flavors of the greens and the sweet citrus flavor of the marmalade.
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Category: Marilou Suszko's Recipes
If spring has a flavor, it would be that of tender, young spinach leaves … so fresh and “green” and willing to share the spotlight with sweet, local strawberries.
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Category: Marilou Suszko's Recipes
Not all greens have to go into salads. Chard is a versatile spring green with leaves that have a spinach-like flavor. Sliced thin, they can be added to salad mixes or used in this delicious soup to take the chill out of a cold spring day.
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Category: Marilou Suszko's Recipes
Why toss in anything that will get in the way of the genuine flavor of truly fresh salad greens? This salad is called “Simple” for some obvious reasons — it’s simple to make and simply delicious.
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Category: Marilou Suszko's Recipes
Chopped salads allow flavors and texture to mingle in every bite…and they are easy to eat with a fork or spoon. They may take a little more work but they add great color and interest to the salad course!
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Category: Marilou Suszko's Recipes
Red wine and chocolate are among the most perfect of pairings for the dessert course, especially when they come together in this luscious cake.
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Category: Marilou Suszko's Recipes
Rich full-bodied wines like Cabernets are the perfect marinade base for the earthy flavor of lamb chops.
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Category: Marilou Suszko's Recipes
This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.
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Category: Appetizers
Tina Meranda of Meranda-Nixon Winery in Ripley shares her favorite recipe featuring the winery’s luscious reserve Chardonnay, a complex, full-bodied dry white wine with buttery oak and honey flavors that compliment this rich seafood dip.
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Category: Marilou Suszko's Recipes
In this recipe, all of the classic ingredients that go into a creamy hummus revolve around fresh seasonal green peas instead of the traditional chickpeas. The result is a bright, sweet flavor and beautiful color. Use it as a dip or as a spread for sandwiches.
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Category: Marilou Suszko's Recipes
Eggs, maple syrup, butter, bread, bacon…sounds like a trip to the farmers market. There’s lots of satisfaction to be had when the majority of ingredients in a recipe can be locally sourced—even more when it tastes as good as these clever little brunch servings do.
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Category: Marilou Suszko's Recipes
Turnips are regarded as the “poor relative” of the vegetable world, humble, rustic, with a bland personality—unless you know how to use them to enhance their naturally sweet flavor and wonderfully smooth texture. Start with this simple soup, sophisticated enough for a main course or to serve as an appetizer. Choose younger, fresh turnips for a mild finish and top with crunchy croutons for the perfect compliment and contrast.
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Category: Marilou Suszko's Recipes
This soup takes some preparation the day before you want to eat it.
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Category: Marilou Suszko's Recipes
If you’ve never attempted to make pudding from scratch, here’s a recipe that will tempt you to take the leap. It has all the trappings of a decadent dessert including rich whole milk, eggs, and a double dose of chocolate.
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Category: Marilou Suszko's Recipes
Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish.
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Category: Desserts
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Category: Marilou Suszko's Recipes
This recipe is adapted from an editorial written by Ruth Reichl, long time editor of Gourmet magazine. It’s a shame it was buried in text because readers who scanned the magazine solely in search of recipes may have missed this one—and it’s a winner.
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Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Here something special for your holiday entertaining menus. If you have frozen chive or chive blossoms, toss them into the pancake batter. Dried dill is a good substitute, too. The confit is a condiment of red onions with a candy-like finish thanks to a sugar syrup and Cabernet Franc. Offset by the tart and tangy taste of the crème fraiche, this appetizer is fun to put together and fun to eat.
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Category: Marilou Suszko's Recipes
If you’re really committed to making as much of your kitchen a locavore’s dream, right down to the nitty-gritty details, start by incorporating locally grown ingredients in condiments—mustards, ketchups, pestos, spreads, sauces, and more. This classic mustard features Ohio wine (I used a chardonnay).
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Category: Marilou Suszko's Recipes
Simple recipes with great ingredients equal great results. This is a recipe that used juicy, Ohio apples bathed in a sweet, syrup Cabernet Franc wine sauce with sweet dried cherries that have soaked up the flavor of the wine.
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Category: Marilou Suszko's Recipes
Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor.
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Category: Marilou Suszko's Recipes
Here is Marilou's recipe from the 2009 Circleville Pumpkin Show.
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Category: Marilou Suszko's Recipes
Why reserve catsup just for tomatoes? Smooth and sweet pumpkin is a great base for this recipe that puts an unusual spin on a classic favorite. Add some oven baked Sweet Potato Fries and you have a fitting salute to fall weather.
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Category: Marilou Suszko's Recipes
Fresh pureed pumpkin has a lighter texture, brighter taste, and a more vibrant color than canned pumpkin. You can use this same method to bake and puree most squash, just adjust the cooking time for the size of the squash. You can use this pumpkin puree in recipes that call for canned pumpkin.
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Category: Marilou Suszko's Recipes
This recipe will work with any orange fleshed pumpkin or squash but it particularly suited for ‘Rouge Vif d’Etampes, the Cinderella Pumpkin. Its thick, sweet flesh is moist and custard like, a great ingredient for this marmalade but also wonderful for pie pumpkins.
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Category: Marilou Suszko's Recipes
If you’ve never tried a fried green tomato, prepare to be hooked.
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Category: Marilou Suszko's Recipes
An heirloom variety like Eva’s Purple Ball is the perfect choice for this unusual bruschetta. The deep, rich flavors and colors of this 19th century heirloom are a perfect contrast to sweet, Ohio watermelon.
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Category: Marilou Suszko's Recipes
Homemade tomato juice is best for this recipe and homemade tomato juice that you’ve canned makes it even better! For instructions on preparing and canning tomato juice visit mariloususzko.com.
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Category: Marilou Suszko's Recipes
This recipe demands dead ripe red tomatoes for the best possible flavor. Anything less will be a waste of your time!
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Category: Marilou Suszko's Recipes
Golden delicious and gala varieties work well with this kid-friendly recipe.
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Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Pork tenderloin is lower in fat than almost any other cut of meat. Since the cut is slender and relatively small, cooking time is fast—so fast that you can grill it! The trade off is that pork tenderloin is not the most flavorful cut on it’s own…but that makes it the perfect choice to buddy up with strong flavors that come in the way of barbeque rubs, glazes, and sauces.
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Category: Marilou Suszko's Recipes
This recipe matches up the sweet taste of a ripe peach with the smoke of a grill. Top it off with a grating of salty cheese and your meal is off to a great start.
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Category: Marilou Suszko's Recipes
When it comes to beef, flank steak is one of the most flavorful cuts with intense flavor and just enough marbling to keep it from drying out over the intense flame of the grill. It’s the perfect choice for grilling.
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Category: Marilou Suszko's Recipes
Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Maple Roll Sausage and locally grown sweet corn.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Savory Sage Sausage and locally grown sweet corn, onion, carrots and green beans.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Italian Sausage and locally grown tomatoes, red onion and red pepper.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Seasoned Hash Browns and Sandwich Patties and locally grown cabbage, green onions, apples and cherries.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Seasoned Hash Browns and Original Roll Sausage plus locally grown onions, red pepper and peas.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Country Smoked Sausage and locally grown green beans, summer squash, zucchini and green onions.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Sweet Italian Sausage and locally grown onions, succhini, spinach and tomatoes.
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Category: OFBF, Bob Evans Recipe Contest
Featuring Bob Evans Original Sausage and locally grown spinach.
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Category: Marilou Suszko's Recipes
It’s really okay to be a little stingy with the first tomato from your garden and because they are coming on slow, the first deserves a place of honor in this recipe. Don’t laugh. This is the only way to really enjoy that first, dead ripe, red tomato. A glass of cold milk is a great way to wash it down, too!
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Category: Marilou Suszko's Recipes
This isn’t an exacting recipe, rather it makes good use out of vegetables that are a little past their prime.
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Category: Desserts
Category: Desserts
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Category: Marilou Suszko's Recipes
This could be served for breakfast…or lunch with a slice of toasted bread…or add a little diced ham to the mix, and you have dinner. This is great at every meal.
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Category: Side Dishes
Category: Vegetarian
Category: Marilou Suszko's Recipes
Spicy radishes soften in a sweet poaching syrup that turns a beautiful shade of pink, adding a rosy glow as well as a sweet disposition to the intense character of this close cousin of the cabbage.
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Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Recipe from Marilou Suszko, as seen on Our Ohio television
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Category: Side Dishes
Category: Beef
Category: Soups
Category: Appetizers
Category: Chicken
Category: Beef
Category: Pork
Category: Turkey
Category: Appetizers
Category: Breakfast
Category: Chef Pierre Recipes
Recipe also includes yukon gold and sweet potato wedges and steamed asparagus
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Category: Appetizers
Category: Desserts
Category: Chicken
Category: Salads
Category: Desserts
Category: Side Dishes
Category: Chef Pierre Recipes
Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Acorn squash or fresh pie pumpkin can be substitues in this recipe.
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Category: Marilou Suszko's Recipes
Category: Marilou Suszko's Recipes
Four cups of apple cider add a nice flavor to this recipe.
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Category: Desserts
Category: Desserts
Yellow cake mix and canned pumpkin make this recipe make this recipe a snap.
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Category: Beef
Category: Soups
Category: Appetizers
This hearty dip features hot sausage, green chiles and pickled jalapeno slices.
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Category: Chef Pierre Recipes
Green beans, peas, edamame, onion and red pepper combine with chicken.
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Category: Chef Pierre Recipes
Chef Pierre recommends 65 percent cocoa fat for this "wow" dessert.
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Category: Chef Pierre Recipes
Category: Pork
Category: Pork
Category: Pork
Category: Desserts
Category: Desserts
Category: Chef Pierre Recipes
Category: Chef Pierre Recipes
This dish goes will with basmati rice, potato or Parmesan risotto.
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Category: Vegetarian
An easy recipe that uses fresh cheese ravioli. Reduce the butter in this recipe for less fat and calories.
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Category: Salads
Category: Breakfast
Category: Desserts
Category: Soups
Category: Desserts
Category: Pork
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Soups
Category: Soups
Category: Beef
Category: Appetizers
Category: Salads
Category: Chef Pierre Recipes
Chef Pierre's recipe for lamb chops includes recipes for an Ohio vegetable quesadilla and Ohio grean bean salad. Serves 4.
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Category: Chef Pierre Recipes
Category: Chef Pierre Recipes
Raspberries, blueberries and black berries are used in this tasty treat.
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Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Chef Pierre Recipes
Decadent dark and white chocolate chunk cookies with apricots and walnuts
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Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Desserts
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Side Dishes
Category: Chef Pierre Recipes
Category: Turkey
Category: Seafood
Category: Seafood
Category: Seafood
Category: Seafood
Category: Seafood
Category: Seafood
Category: Seafood
Category: Chef Pierre Recipes
Featuring red, yellow and green heirloom tomatoes. Reduce the amount of ham in each stack to save calories and fat.
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Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Pork
Category: Lamb
Category: Lamb
Category: Lamb
Category: Lamb
Category: Lamb
Category: Lamb
Category: Chicken
Category: Chicken
Category: Chicken
Category: Chicken
Category: Chicken
Category: Chicken
Category: Chef Pierre Recipes
Chef Pierre elevates the art of fast food to new heights with this recipe for mouth-watering calzones.
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Category: Chicken
Category: Chef Pierre Recipes
Grilled flank steak sandwich with roasted Ohio red peppers on foccacia
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Category: Beef
Category: Beef
Category: Beef
Category: Pork
Category: Chef Pierre Recipes
A flat iron steak is a beef shoulder top blade steak, according to the National Cattlemen’s Beef Association.
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Category: Beef
Category: Beef
Category: Soups
Category: Soups
Category: Soups
Category: Chef Pierre Recipes
Chef Pierre conjures up another delicious dish suitable for any occasion.
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Category: Soups
Category: Soups
Category: Chef Pierre Recipes
Category: Soups
Category: Soups
Category: Soups
Category: Soups
Category: Soups
Category: Salads
Category: Salads
Category: Salads
Category: Salads
Category: Salads
Category: Salads
Category: Salads
Category: Salads
Category: Chef Pierre Recipes
Category: Salads
Category: Breakfast
Category: Vegetarian
Category: Breakfast
Category: Turkey
Category: Appetizers
Category: Appetizers
Category: Appetizers
Category: Appetizers
Category: Appetizers
Category: Appetizers
Category: Breakfast
Category: Breakfast
Category: Breakfast
Category: Breakfast
Category: Appetizers
Category: Breakfast
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