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Cleveland, Ohio

Located along the southern shore of Lake Erie with the Cuyahoga River snaking through its downtown areas, Cleveland boasts a rejuvenated downtown with a lively nightlife, including restaurants in each district serving cuisine from around the world—Ethiopian, Slovenian, Indian, Italian (more than just in Little Italy), French, Portuguese, and more. You can still find local places that serve the cuisine of Cleveland’s early immigrants including schnitzel and strudel, stuffed cabbage and pierogies, paprikash and goulash, Irish stew and fishcakes. And don’t forget the local microbrews! Home cooks can shop at the West Side Market for fresh meat and poultry, produce, cheese, and ethnic specialties from over a hundred vendors.
 

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Featured Cook

Donna S

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Tucson, Arizona, USA
About me:
 Recently retired and now have more time to devote to cooking.

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Newest Cooks

Photo by Crystal R.

Crystal R. 

Cooking Level: Intermediate
Home Town: Cleveland, Ohio, USA
Living In: Parma, Ohio, USA
About me: Well, I only cook for my boyfriend and myself usually. I'm still learning a lot about cooking, and being on AR is really helping. My BF gets home from work an hour before I do, so…
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Photo by ClevelandMomOf2

ClevelandMomOf2 

Cooking Level: Intermediate
Living In: Cleveland, Ohio, USA
About me: I'm happily married, six years this July. We have two gorgeous boys they are 7 & 4.

Kitty1970 

Cooking Level: Intermediate
Home Town: Twinsburg, Ohio, USA
Living In: Cleveland, Ohio, USA
About me: I started cooking at age 14 out of necessity,both parents worked full time and if i didnt cook,my sisters and I were left to eat cereal or Kraft Macaroni and Cheese.I learned earl…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Grocery Store Frosting

Reviewed on jul. 5, 2009 by Stephanie D 
I am a frosting person. Finding this recipe excited me. . . I am so sick of butter cream! I've used it twice now. The main thing that I learned the first time: CUT DOWN ON THE VANILLA. Also, it tastes better the next day. Overall, I'm pretty happy with it. It was fantastic on sugar cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Basic Flaky Pie Crust

Reviewed on jul. 5, 2009 by JulieB123 
This recipe is now my fruit pie recipe. I used it with Grandma Ople's Apple Pie, and for the Apple Pie Bars recipe (I doubled this one and used it after theirs didn't work out too well). It was perfect, flaky, delicious. I ended up using all of the water, and found it best after just 10 minutes in the fridge rather than a full 30. If this were eBay, "Will do business with again A+++++++!"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Honey Baked Chicken II

Reviewed on jul. 2, 2009 by swimminash 
great flavor and smell! I just cut the butter in half-the extra is only adding useless calories and fat. The thing I really like about this marinade is it's thick enough to actually stick to the marinade while sitting instead of just dripping off the sides. ********UPDATE******** There was a bunch of leftover marinade one the bottom of the dish after this came out of the oven, so I put it in a pan, added about a tbsp plus 1 tsp of cornstarch mixed with about 2 tbsp water and added to marinade to make a slightly thick, almost barbecue sauce texture to dip it in-it was absolutely fabulous!
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