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Cincinnati, Ohio

Called the “Queen City of the West,’ Cincinnati sits along the Ohio River, nestled into low rolling hills. Long an important river port town, Cincinnati was settled largely by Germans, and by the mid-1800s, was known as “Porkopolis” because of its importance as a meat-packing place. Cincinnati’s German heritage remains on display in the food-friendly festivals (Over-the-Rhine) and beer gardens (Mecklenburg Gardens). Cincinnati marks the unofficial crossing point between the South and Midwest. Modern residents of Cincinnati can boast of a trademark dish: Cincinnati Chili. It comes any of "five ways": as a straight-up bowl of chili, served over spaghetti, and topped with beans, cheese and/or onions. It is thought to have been the invention of Greek or Bulgarian immigrants to Cincinnati.

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MINNESOTA1

Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

About me:
I went to culinary school for a Le Cordon Bleu certificate in Baking and Patisserie. I belong to the Bread Baker's Guild of America due to my passion for artisan bread baking. My current job has required me to begin experimenting with some savory dishes, so I have begun to tackle things other than breads and desserts. I have been baking since I was a child. I love working with fresh, quality ingredients and am inspired to find healthy, fresh remakes of classic favorite recipes

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

About me: I am recently retired and learning to cook. The recipes and reviews on this site have been very helpful to me. I think the hobbies list needs to be expanded to include more dive…
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Humhumto7

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

About me: I am a very proud grandmother of 7 beautiful, not spoiled at all, grandchildren, lol!! I have been married to the same wonderful man since July 1980 and we love to travel togethe…
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ladyabigail

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

About me: I am a 24 year old French Teaching Assistant at the University of Cincinnati and really love my job! I have been in the USA for two months now and is mad about it. Wish to learn a…
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Newest Reviews

Brown Sugar and Port Cranberry Sauce

Reviewed on Nov. 28, 2009 by TUNISIANSWIFE

this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!

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Turkey in a Bag

Reviewed on Nov. 25, 2009 by Lou

The best and fastest way to prepare a turkey. The turkey is moist and tender.

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Sugar Cream Pie III

Reviewed on Nov. 24, 2009 by PKING1

I must have done something wrong because the pie came out like soup. It got golden on the top but it didn't set up in the middle. I baked it for an hour and let it set in the fridge for 4 hours and it still did not come out. I think a couple of eggs would have helped. Maybe I will try it the next time.

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