Stromboli, a rolled-style sandwich typically made from pizza or bread dough and filled with Italian cheeses and cold cuts, originated from the Italian American neighborhoods in Philadelphia. The City of Brotherly Love, and the place I’m proud to say I’m from, is home to so many delicious culinary creations, think Philly cheesesteaks, soft pretzels, and hoagies. Continue reading Sizzle Simmer Sauté Sylvania – Rolling through January with homemade stromboli
Pasta e Fagioli, also known as Pasta Fazool, is a thick and hearty Italian soup. Its name simply means pasta and beans, but it’s also chock-full of vegetables including carrots, celery and onions. This soup can easily be made vegetarian by swapping the beef for two cups of fresh spinach. Continue reading Sizzle Simmer Sauté Cookbook – Pasta e Fagioli
Happy new year and welcome to winter in northwest Ohio! There’s no better time of year to hunker down and enjoy a big steaming bowl of homemade soup – exactly what’s needed to take the chill off cold January days. Not only is soup comforting and warm, but it’s easy to prepare and good for you. Here are two classic Italian soups to cook up this month including local Chef Liz Donaldson’s Italian Wedding Soup and my version of the rustic Pasta e Fagioli. Continue reading Sizzle Simmer Sauté Sylvania – Take the chill off with two classic Italian soups
These cookies are rich and chocolatey just like a cup of hot cocoa. Dark chocolate chips and cocoa powder meld into a cookie with a fudgy center and crispy outer layer, all topped with mini marshmallows. Recipe yields 25 cookies. Continue reading Sizzle Simmer Sauté Sylvania Cookbook – Hot Cocoa Cookies
As 2022 comes to a close, I’d like to take this opportunity to express my gratitude to every one of you who read and support my column. Thank you sincerely for your kind comments and thoughtful suggestions. It means the world to me when you tell me you’ve made a recipe, shared one, or saved one for the future.
And now I present my annual holiday cookie collection. I hope you enjoy baking and gifting these festive Cranberry Walnut Spiral Cookies and Hot Cocoa Cookies (one of my new favorites). Both would be a sweet addition to the dessert tray. Just don’t forget to save some for Santa.
When it comes to entertaining during the holidays, there’s no such thing as being too prepared. Take it easy on yourself by stocking your pantry and refrigerator with a handful of essentials to ensure you’ll be ready for any event such as the annual office potluck, the ornament exchange with the girls, or the neighborhood cocktail party. Here are some ideas for what to keep on hand and a couple of recipes for quick and easy holiday hors d’oeuvres. Continue reading Sizzle Simmer Sauté Sylvania – Stock the pantry for holiday entertaining
The Border Battle is right around the corner! When it comes to entertaining football fans for the epic meeting of The Ohio State Buckeyes and the University of Michigan Wolverines, the food should be equally impressive.
Nothing screams football louder than a heaping pot of hearty chili, with just enough spice to warm up the crowd on a crisp autumn day. Take it into overtime by building a Border Battle Chili Platter with toppings that will satisfy all the players. For extra team spirit, include foods that coordinate with scarlet and gray such as red tortilla chips, tomatoes and red onion, or with maize and blue like corn kernels, cheddar cheese and corn bread.
My classic chili recipe is loaded with ground beef or ground turkey, chopped veggies and beans. And it easily double or triples for a sold-out stadium. Continue reading Sizzle Simmer Sauté Sylvania – Build a Border Battle Chili Platter for the big game
Fall is a time of transition. It’s the smell of apples baking and the sight of jack-o-lantern grins. It’s a walk in the woods with crunching leaves underfoot. It’s that feeling when something warm and comforting is brought to the table. Squash is the perfect food to bring all the fall feels, and I’ve chosen two varieties to highlight this week, mashed potato and butternut. Roasted mashed potato squash tastes just like its name, and I’ve given butternut squash an upgrade by pairing it with Gruyere cheese, Italian sausage and fennel. Enjoy! Continue reading Celebrate the month of November with two varieties of squash
It’s the time of year when shorter days beckon cozy, fireplace-warmed evenings, foliage proudly shows off its multi-hued attire, and brisk mornings give way to sun-rich afternoons. Autumn is here in all its glory, and I’ve whipped up a couple season-defining recipes to celebrate – sweet Pumpkin Cheesecakes with Chocolaty Cookie Crusts and savory Pumpkin Penne with Ricotta and Spinach. Both recipes call for pumpkin puree. If you have the time, go ahead and roast and puree pie pumpkins, or if not, simply use canned pumpkin. Just be sure to pick up pumpkin puree and not pumpkin pie filling. Whether you choose to enjoy your pumpkins sweet or savory, happy fall! Continue reading The sweet and savory sides of pumpkin
It’s officially fall, y’all, and there is nothing sweeter to help welcome the change of seasons than picking apples from a local orchard and then baking them into a scrumptious dessert. Served warm, cold, or à la mode, apples just have a way of making everyone smile. If you’re looking for something to bake other than a traditional apple pie, try sweet-tart Apple Crumble or decadent Salted Caramel Apple Galette. Whichever you choose, don’t forget to top it with a heaping scoop of vanilla bean ice cream. Continue reading Sizzle Simmer Sauté Sylvania – Appley ever after