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Photo by Rosa Cautela

Grilled Cheese for Grownups

This city’s sandwich scene seldom sides with nostalgia. From experimental to reckless, Columbus “carbovores” reward few endeavors more than a radical idea between two pieces of bread. But simple pleasures aren’t easily outgrown. “It’s the…

Photo by Megan Leigh Barnard

Hand to Mouth

Columbus is a working class town with a working class appetite, and no metaphor better embraces our close-to-the-bricks heritage than a meal that doesn’t require utensils. Sadly, some of our city’s unsung sandwiches are hiding…

Photo by Megan Leigh Barnard

At-Home Chef: Stale Mate

Cooking’s biggest enemies: motivation and patience. The idea of making something from scratch is always nice—but the execution? Before you’ve finished your mental list of the ingredients you need to grab from the store, you’ve…

Photo by Megan Leigh Barnard

Reinventing the Meal

“If anything, I would like people to know that I am accessible. I have been told that some people are intimidated by me, and I don’t see why.” Well, on the surface, it’s not hard…

Photo by Chris Casella

Roll Call

Time for a weird confession from my past: I was a lunch lady. Pardon the gendered title, but in the interest of effective written communication, I felt it necessary. Lunch guy or lunch person doesn’t…

Photo by Jon McAllister

Elevated Comfort

The cardinal rule of restaurant work, with respect to post-labor revelry and general socialization, is as follows: Never make plans for after work. This rule is predicated upon the rule that there is an inverse…

Photo by Megan Leigh Barnard

One Pit Wonders

Barbeque is easily maligned as the one-night stand of comfort food. Whether it’s slow and smoky or sticky and sweet—even when it’s not that good, it’s probably not that bad. But barbeque is also becoming…

Photo by Chris Casella

Hog Heaven

It’s hard to take celebrity chefs seriously—the rub is right there in the title. They seem to be celebrities first, chefs as an afterthought. For every humble hero grinding it out in the kitchen, there’s…

Photo by Jon McAllister

From the Editor

It’s 2016, ya’ll! Well, it should be. Maybe you snaked one of the early-bird copies of this winter edition in those waning days of December, but hey, you’ve had your office Christmas party, you’ve turned…

Photo by Chris Casella

Urban Legend

When I was younger, I fantasized about living in the J. Crew catalogue. Wanted to melt into the pages, have saltwater hair, frolic on the dunes in a cable-knit sweater in front of my perfectly…

Give-and-Bake

Clintonville’s section of High Street is teeming with brick buildings; some squat to the ground, others soar a couple stories high. Approaching the North Broadway intersection, however, a smile of yellow rises alongside the busy…

Photos by Megan Leigh Barnard

The Brass Ring

After months of hammering, building, and revisioning, Brassica has finally risen from the clouds of construction dust. The Northstar group’s new Short North food adventure recently opened to a waiting public, nurtured on the reputation…

Photos by Megan Leigh Barnard

Poké Men

Imagine walking into the local gas station and instead of finding rolling hot dogs sweating pig juice and cardboard pizza with questionable cheese, you see bowls of super fresh cubed ahi tuna marinated in soy…

Going Whole Hog

“First, peel the skin back.” “Then, dive into the cheeks.” “The flesh just behind the ears is the most tender.” While it sounds like Hannibal Lector giving tips to carnivorous Hannibal Junior, it’s not. It’s…

Photos by Chris Casella

Second Wave

Remember those Choose Your Own Adventure books that we read as kids? The one where you make a choice at the end of every chapter and each choice lead to different stories? The menu at…

Photo by Megan Leigh Barnard

Off the Chain

I wasn’t taught specifically to abhor chain restaurants. It just sort of developed over time—this general compulsion to discredit a restaurant for having multiple locations. After all, good food comes from good chefs, and good chefs…

Photos by Megan Leigh Barnard & Chris Casella

Family Style

It’s hard enough being in a relationship—imagine not only living with someone but working with them as well? Sounds like a recipe for disaster. The courts are littered with the divorce papers of those tried…

Photo by Chris Casella

From the Editor

It’s almost sundown on the Tuesday after Labor Day, and I’m sitting at the border between summer and fall, that weird period of Ohio living where temperatures fluctuate so rapidly that the needle on your…

Photos by Jill Strominger

Candy Crush

Guarantee yourself to be the “good house” this Halloween with these homemade candies that are simple enough to make with kids, yet sophisticated enough to serve to judgmental adults. Or don’t share with anyone—dump a…

Photo by Megan Leigh Barnard

Diamonds in the Rough

In late summer, a trusted foodie-in-arms told me that the season wouldn’t be complete without a visit to the newly opened Diamonds on Bethel Road. No, it’s not a strip club or a jewelry store…

Photos by Megan Leigh Barnard & Chris Casella

Fresh Tastes

6-1-Pho 4386 N High St. | 61pho.com Pho’ crazy with the newest Vietnamese create-as-you-go experience. We all know the assembly line set-up by now and at 6-1-Pho, patrons can assemble three types of main dish…

Photos by Megan Leigh Barnard

Remembrance of Things Past

Maggie and Nathan’s Biroschak’s kitchen is filled with ghosts. Not pot-rattling poltergeists or cuddly Caspers, but the ghosts of objects past. Walking through the newlywed’s house, there is a bright lobster themed ’60s key-party bowl…

Illustration by Alix Ayoub

Cooking with Fire

Kitchens, be they fancy-schmancy five-star set-ups, shotgun diner torpedoes, or hustle-bustle catering operations, run like a national championship football team. The order gets hiked to the expeditor, thrown over to the sous chef, and hustled…

Illustrations by Alix Ayoub.

Food Truck Farce

Sometimes the offhand, half-considered ideas get the biggest response. For example, Editor-in-Chief Travis Hoewischer posted a prompt to his Facebook page asking for people’s best fictitious food truck names, and within a day the post…

Sounds of the Kitchen

Norteño (n.) A form of popular music native to Mexico, originating in the Northern states, with a sound akin to Polka. The default soundtrack in many of Columbus’s best restaurants (in their kitchens at least…)…

Photo by Chris Casella

Tasting Notes

“Food is music to the body, music is food to the heart.” — Gregory David Roberts It’s hard for me to disagree. I’m watching Derek Trucks, Mavis Staples, Brittany Howard, Aloe Blacc join Stephen Colbert for…

Photos courtesy Tastemade

The Po’Boy Battle Cry

In anticipation of the 2014 matchup between Ohio State and Virginia Tech at The Horseshoe, Marcus Meacham wanted to send a message. He had been tabbed to throw down in a tailgate grilling contest held…

Homeless to Homestead

“Route guidance can no longer be provided in this area. Please proceed with extra caution for the remainder of your trip.” The abnormal disclaimer from my hybrid’s navigation system quickly proved prophetic as we turned…

Photo by Jodi Miller

Groceries, Upgraded

What’s bigger than a farmer’s market, better than a “big box,” but still smaller than a supermarket? A curious creation called the “curated grocery store.” No, these aren’t your parents’ grocery stores, with cereal selections…

Frozen in Time

Cocktail trends, like any trend in the food or drink world, are fleeting, ever changing, and contagious. They may come and go quickly, or stick around for a bit, shifting slowly in a barely perceptible…

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