By Tyler Viars There are three things I love: whitetail deer, smoking barbecue and meatloaf. Combine them together in the form of a sandwich, and this cook is happier than Winnie the Pooh inside the honey jar. While on “MasterChef,” we, in fact, had a meatloaf challenge and I plated a dish eerily similar. Although […]
By Lorna Hart POMEROY, Ohio — What would be nicer than finding a place for lunch that serves home-cooked food, and where everyone treats you like family, whether you’re a first-time guest or a regular? Welcome to Mulberry Country Kitchen, “The place where everyone eats.” Unless you’re a resident of the Pomeroy area, you […]
By Adrienne McGee Sterrett Craig J. Orosz/Salt magazine Photo courtesy of Milano Café. Dominic Guagenti (uncle), Frank Guagenti (grandfather) and Joe Guagenti (father) pose for a photo in the Market Street restaurant. (Relationships to Frank Guagenti.) Photo courtesy of Milano Café. An unknown man who was likely a liquor representative, Frank Guagenti and Joe […]
By Andrea Chaffin McKinney The folded Italian-sub crescent ring is ready for the oven. Feeding a family of six can be difficult when you have four picky kids. As a lifetime lover of all food, I wasn’t one of them, obviously; but, I’m told other kids are picky. So, it was nothing short of […]
Customers take delicious delight in diner’s food By Beverly Drapalik Maggie Wright/Salt magazine Maggie Wright/Salt magazine Maggie Wright/Salt magazine WILMINGTON — Wilmington may have its own version of Food Network’s “Diners, Drive-Ins and Dives.” Guy Fieri, the show’s host, hasn’t visited yet, but if he were to cover Rod’s Capricorn Inn, he would find […]
By Amy Eddings The Kewpee burger. Dashaw Green shows off his food during a recent visit to Kewpee. Michael Brahn enjoys a Kewpee burger and a frosted malt. LIMA — The Kewpee hamburger is not fancy. It’s a four-ounce square of freshly ground beef between a soft, wrinkly topped bun. If you want, the […]
By Tyler Viars Trout Tacos Pheasant Confit Barbecue Tacos Pheasant Confit Barbecue Tacos Pheasant Confit Barbecue Tacos This recipe combines two of my favorite cooking techniques: confit and barbecue. Confit stems from a French verb “confire,” or “to preserve.” Most often with meat, this involves cooking it slowly in pure fat. In my case, […]
Recipes and safety tips for the summer cooler By Andrea McKinney When the sun is hot and the water is cold, there is no worse place to be than stuck inside the kitchen all day. So pack up a cooler during the cool morning to enjoy a refreshing lunch in the scorching heat later in […]
By Sarah Allen One of the Amish barns available for sale at The Barnyard Café. Some of the animals at The Barnyard Café’s petting zoo. A selection of The Barnyard Café’s ice cream flavors. Restaurant regulars enjoy a breakfast at The Barnyard Café. The Barnyard Café owner Steve McComas and Manager April Pitts are […]
Hastings Limes Williams Drew Hastings Chicken and Chinese Noodles Casserole Ingredients: Cooking spray 1 tablespoon olive oil 1 small onion, diced 1 10.75-ounce can low-fat cream of mushroom soup 1 10.75-ounce can water 1/4 teaspoon garlic salt, or to taste Ground black pepper to taste 1 roasted chicken, bones and skin removed, meat cut into […]