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Food
 

Soup-er Woman

Long-running “Soupruary” blog offers recipes and insight into the friendly world of soup

0 Comments · Tuesday, April 15, 2014
Five years ago this past February, Loeffler started her Soupruary blog, where the bubbly redhead details the making of a different soup every day for the entire month of February, including photos and a recipe.   

Candy-Coated Easter

0 Comments · Tuesday, April 15, 2014
Easter is the second most important candy-eating occasion in America (next to Halloween), and the National Confectioners Association (NCA) estimates Americans will spend $2.26 billion on Easter candy this year.   

Salsa King

Gomez Salsa brings late-night tacos and fresh salsas to OTR

0 Comments · Wednesday, April 9, 2014
Cincinnati native Andrew Gomez has devised a solution to feed the impatient, hungry masses more quickly: a walk-up taco window.  

Spring Cocktails

0 Comments · Wednesday, April 9, 2014
Spring is officially here, and Old Man Winter — the guest who overstayed his welcome — has left the building. Cincinnati can finally relish the warm weather with a few celebratory drinks.  

Crest Makes a “Be” Line for Millennial Wallets

0 Comments · Wednesday, April 2, 2014
Rolled out under the “Crest Be” banner, the new line of toothpastes doesn’t even pretend to be anything more than a novelty.  

Twenty Questions with Jean-Robert de Cavel

Acclaimed chef and restaurateur celebrates 20 years in Cincinnati

2 Comments · Wednesday, April 2, 2014
In 1993, French chef Jean-Robert de Cavel came to Cincinnati from New York to be Chef de Cuisine of the five-star-rated Maisonette. Over the next 20 years, drastically changed the way the Queen City looked at French food, became an integral part of our local tapestry and fostered the careers of countless young chefs.  

The Goddesses of Food

Female chefs play a major role in the food and food politics of the Queen City

1 Comment · Wednesday, April 2, 2014
The issue of gender politics in the kitchen could be rehashed ad nauseam, but instead we decided to bring the conversation local and focus on our own definition of the word “influence."   

How to Eat Like a Chef ... After Hours

0 Comments · Tuesday, March 25, 2014
We gathered up some of our favorite local chefs, threw them together in a virtual chat room and asked them for their favorite places to grab some grub, post shift. Because if our local chefs like it, it’s got to be good, right?   

Out of the Ashes

Alex Mchaikhi transforms his old Cumin space into Ash American Fare

0 Comments · Tuesday, March 25, 2014
One of the best things about our dining scene now is that it’s so rich, it’s spreading beyond the highly concentrated city center into the outer neighborhoods. One of those new neighborhood gems is Ash American Fare in Hyde Park.  

Special Delivery

HealthSavor brings organic, gluten-free and vegan-optional meals to you

0 Comments · Wednesday, March 19, 2014
HealthSavor is the Tristate’s only organic, gluten-free and vegan-optional meal delivery service.  

Crafting a Bourbon and Cheese Tasting at Home

0 Comments · Tuesday, March 11, 2014
Skepticism was the common feeling among the crowd during “The Bottle and the Board: How Bourbon Pairs with Cheese,” one of the Bourbon Classic University events held during last month’s Bourbon Classic in Louisville, Ky.   

Fast, Casual, Customized

Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method

0 Comments · Tuesday, March 11, 2014
Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method.   

Bloody Good Drink

A new crop of bloody marys take brunch and nighttime drinking to a new level

1 Comment · Tuesday, March 4, 2014
Bloody marys have recently popped up on evening cocktail lists, proving bloodys aren’t just for breakfast anymore. 
  

Ben & Jerry's Gets to the Core

0 Comments · Tuesday, March 4, 2014
At the end of February, excitable news outlets and social media foodies were whirring about a new line of ice cream from a company that has a lot of experience in crafting clever twists on frozen favorites: Ben & Jerry’s.
  

The Art of Food (Feature)

The Art of Food demonstrates the multi-sensory experience of cooking and dining

0 Comments · Wednesday, February 26, 2014
Alfio Gulisano, executive chef of Alfio’s Buon Cibo in Hyde Park, wants to bring his “A game” to The Art of Food, The Carnegie’s annual exhibition of culinary and food-inspired visual art. Although the focus is on engaging the senses through food as art and art as food, he and other chefs say that every day is an opportunity to be artful when cooking and dining.