Category: Recipes

Who doesn’t love the crispy yet ooey-gooey combo of a grilled cheese sandwich in the cooler months? If you’ve yet to move on from the basic American cheese classic, today’s post is made for you! I’m sharing the ten best grilled cheese sandwich combinations I’ve come across.

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In Northeast Ohio, dropping fall temps signal a return to comfort food. One of our favorites is chicken & andouille gumbo! It’s perfect for Sunday football or really any day of the week.

Years ago, a high school friend married a girl from the heart of Cajun country – Lafayette, LA. A fellow foodie, she got me really interested in both Creole and Cajun food. Once when her mom was visiting Ohio we were treated to her authentic & legendary gumbo. I became obsessed with learning to make it and perfecting my roux.

I made a few attempts while our friends still lived locally and each time she’d say, “not bad but I think you can go a hair darker on the roux“. They’re now out of state but each time I make gumbo I can hear her words. Honestly, I think she’d be really proud of the batch below – my darkest, richest attempt yet.

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The French classic ratatouille is a fantastic fall side dish! Filled with in-season veggies like zucchini, squash, eggplant, and tomato, ratatouille pairs well with fattier meats and fish (like tuna). For a meatless entree, serve it with some creamy polenta, pasta, or crusty bread.

This roasted veggie ratatouille is my favorite – the roasting of all the vegetables individually before combining, allows the flavors to remain distinct. Roasting also helps the dish from becoming too watery, a common complaint with ratatouille.

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