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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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**melanie!**

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Alexandria, Virginia, USA

About me:
I'm a mom-to-be (due March 15, 2007!), married cook. Thankfully, although my husband doesn't like to cook, he loves to eat what I cook! I started cooking in about 2nd grade (a natural, I'm told). After living in South Carolina, North Carolina, Hungary, Korea, and Washington, DC, I decided to get out of the Army (after 7+ years!). We'll see where life takes us next!

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Mr. Outlaw

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

About me: I love the party, Not party but put together and hosting the party. Food related parties pefered. I also like photography and trying out foods, I am not a Andrew Zimmerman but i w…
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Denise

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Home Town: Euclid, Ohio, USA

Living In: Cleveland, Ohio, USA

Nadaka

Cooking Level: Intermediate

Home Town: Casa Grande, Arizona, USA

Living In: Cleveland, Ohio, USA

About me: I was the only cook in the house when I was growing up, and enjoyed it. My cooking may not be the best in the world, but it is good enough for my Family. When it comes to baking I…
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Chicken Fried Chicken

Reviewed on Sep. 4, 2008 by Dawn Kennedy

I have been making this recipe my entire life. I learned it from my Mother and Grandmother. We all make it with and without the potato flakes. We also use it on pork chops, the ones that have bones come out tastingthe best but the boneless are yummy too. It's also very good with lemon or lime juice dripped on it immediately after cooking and DELICIOUS with italian dressing. One thing I have learned that is pertinent is that to get a good, thick breadingthat does not fall off at all, go flour, egg wash then crumbs and repeat egg and crumbs if you want, or not. The important thing is refrigerating the breaded meat for atleast a half an hour.

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Roast Sticky Chicken-Rotisserie Style

Reviewed on Aug. 31, 2008 by Stephanie D

This is infinitely better than I expected it to be. I can't believe that I made it! I've never cooked a whole chicken before (I wasted more than a decade as a vegetarian). It is perfect and so juicy. I do suggest using a thermometer, not just timing 5 hours. I can't imagine what would have happened if I kept it in that long! My birds were done in 2 hours. Also, I don't have a roasting pan, so I cooked them on cooling racks over casseroles. Crispy skin on all sides!

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