Cooking

The Belt Cookie Table Cookbook celebrates the Rust Belt tradition of the cookie table with forty-one classic recipes from authentic Mahoning Valley cooks.

What's a cookie table? Funny you should ask! The cookie table is a tradition beloved by residents of Youngstown, Pittsburgh, and parts in between. It has its roots in a time when wedding cakes were far too dear for newly arrived immigrants to purchase. Instead, family and friends showed their love for a bride and groom by baking from scratch hundreds (sometimes thousands) of cookies and other small sweet treats to be shared at the reception.

The Belt Cookie Table Cookbook includes cookies from different cultures, cookies with different textures, spices, shapes, and a trove of interesting backstories. Simple cookies, ridiculously indulgent cookies, experimental cookies―they're all here. And most of all, this cookbook shares the tradition of the cookie table, a heartfelt way of building community that has endured through generations. In the tradition of the community cookbook. Author Bonnie Tawse, a former Atlas Obscura Field Agent, collects 41 recipes that include everything from pizzelles to potato chip cookies. Buy it with Belt's Car Bombs to Cookie Tables: The Youngstown Anthology for the full experience!

A wonderful testament to a local baking tradition of the Midwest and a must for any kitchen large or small.

Inspired by Florida's famed Mai-Kai restaurant, Bill Sapp and Lee Henry opened the Kahiki Supper Club in 1961. Patrons lined up for hours to see the celebrities who dined there--everyone from Betty White to Raymond Burr.

Sapp and Henry set out simply to build a nice Polynesian restaurant and ended up establishing the most magnificent one of them all. Outside, two giant Easter Island heads with flames spouting from their topknots stood guard while customers dined in a faux tribal village with thatched huts, palm trees and a towering fireplace moai. One wall featured aquariums of exotic fish and another had windows overlooking a tropical rainforest with periodic thunderstorms. For nearly forty years, the Kahiki was the undisputed center of tiki culture.

The Church of Tiki

To aficionados of Polynesian Pop, the Kahiki Supper Club was and remains the touchstone for all things tiki. The epitome of a fad that started at the end of Prohibition, it has been rediscovered by each successive generation, with relics of the original “mothership” proudly displayed in tropical restaurants and bars throughout the country. Years after its razing in August 2000, the legacy of the Kahiki continues to inspire artists, entrepreneurs, and other visionaries, many of whom never set foot inside the fabled tiki palace.

From the authors of Kahiki Supper Club comes a new collection of more stories, more images, and more delicious recipes that explain why the Kahiki was such a historically, culturally, and sociologically important artifact of the twentieth century.

Hula girls, palm trees and Tiki gods beckoned Ohioans of the 1950s and ’60s as tropical hot spots sprang up in suburban neighborhoods and concrete jungles alike.

The Kon Tiki restaurants of Cleveland and Cincinnati slung rum cocktails to patrons eager for escape to a South Seas paradise. Visitors to the famed Kahiki Supper Club of Columbus, the Tropics in Dayton and Toledo’s Aku-Aku could spot celebrities swaying to the exotic sounds of steel guitars and native percussion. Venturing a step beyond restaurants and bars, others decked out theaters, bowling alleys and even a McDonald’s in sultry island décor. Join author and Tiki veteran Jeff Chenault on an excursion into a bygone era when the South Pacific came to Ohio.

Cleveland’s neighborhood taverns are more than just places to grab a drink—they’re snapshots of the city’s history, rich with tales of community, celebration and even scandal.

Built by hardworking immigrants chasing the American Dream, these taverns were where workers cashed their paychecks, swapped stories, celebrated victories and sometimes witnessed late-night crimes. Family-run bars were often passed down through generations, becoming intertwined with the ever-changing face of the city. Although many did not survive the 1960s and ’70s, their memory lives on.

Native Clevelander and founder of My Cleveland History Tom Kaschalk honors the legendary watering holes that shaped Cleveland’s communities, hosted vibrant music scenes and served as the backdrop to both good times and life-changing events.

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City.

From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups made Akron home. With each new arrival, the city's food changed and deepened to delicious effect. Polish immigrants brought pierogi to the area, and Jews introduced Old World favorites like kugel and hamantaschen. African Americans seeking a better life in the North enriched the Akron palate with the unique and southern-inspired dishes of their ancestors. Last but not least, there is the sauerkraut ball, Akron's official food and favorite snack served at local restaurants, cocktail parties, holiday celebrations, and game day gatherings.

Cincinnati chili is its own special creation with a unique flavor and style. Uncover the essential parlors originating and serving this unique Cincinnati specialty in this thorough history of its roots and restaurants.

Cincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.

Explore the history of Ohio’s one-bite wonder!  

From humble origins, the buckeye has become Ohio’s namesake candy. Though a classic combination of chocolate and peanut butter, each producer’s offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus’ original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony Thomas, Wittich’s, the nation’s oldest candy shop and Winans, a carriage house chocolatier turned coffee roaster, serving up deliciousness at the seat of the state’s Buckeye Candy Trail. Traverse towns to try long-standing favorites from Esther Price, Marie’s Candies and Marsha’s Homemade Buckeyes alongside artistic interpretations from newcomers The Buckeye Co, Tana’s Tasty Treats and Lohcally Artisan Chocolates./

Join Renee Casteel Cook, author of Ohio Ice Cream/ and coauthor of The Columbus Food Truck Cookbook/, as she unfolds how this bite-sized confection has become Ohio’s sweetest symbol.

The Youngstown story often is told with a beginning in iron and steel and ending in decay with a subplot driven by violent mobsters and corrupt politicians. Aiming to provide a more well-rounded examination of Youngstown, this collection of essays provides an authentic look at the city through a diverse set of experiences from the perspectives of those who have lived there. Readers will gain a sense of the past, present, and future of the city. Edited by Jacqueline Marino and Will Miller, the book features contributions by Christopher Barzak, Rochelle Hurt, Eric Murphy, Ed O’Neill, Sarah Sepanek, David Skolnick, Sarah Stankorb, C Lee Tressell, Jay Williams, Andrea Wood & 35 others.

Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.

Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables.

Remember the favorites from Youngstown, Ohio in classic restaurants such as the MVR and the Boulevard, and other eateries that reflect a diverse and entrepreneurial history.

In Youngstown, Ohio take a tour of restaurants like the MVR and the Boulevard, which continue to reflect Youngstown's ethnic diversity and tenacious entrepreneurial spirit, as well as establishments like Overture, which offer a promise of urban renewal from a refurbished downtown. And raise your glass to the best-laid tables of a bygone era, from the Mural Room to the 20th Century.

Cincinnati loves goetta.

Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine’s so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg rolls to Reuben sandwiches. Tracing goetta from its Germanic origins and its first stop in Greater Cincinnati to its largest commercial producers, Queen City Sausage and Gliers, food etymologist and “Goettevangelist” Dann Woellert explores goetta’s history in the city that made it regionally famous.

A history of bygone eateries in downtown Cleveland featuring everything from diners to fine dining

From humble and hungry beginnings, the city of Cleveland grew over centuries until it boasted a dizzying array of gustatory choices. City dwellers and travelers alike flocked to the eateries at Public Square and Terminal Tower, including the Fred Harvey restaurants with their famous Harvey Girls. A single block-long street, Short Vincent featured the Theatrical Grille, the longest-running jazz joint in the area. The walls of Otto Moser's were a veritable Hollywood roll call, and the New York Spaghetti House offered a complete dining and aesthetic experience.

Fill your cup with the libation of your choice, grab a snack, and join author Bette Lou Higgins on a historical tour of the restaurants that kept Clevelanders fed.

Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time.

The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.

Over-the-Rhine is a place where a building owner can stumble upon huge caverns underneath a basement floor or find long-forgotten tunnels that travel far below city streets.

ts present mysteries are attributable to a past that transcends the common story of how cities change over time: it is the story of how a clash between immigrants and real Americans helped rob Cincinnati of its image, its soul and its economy. In the 1870s, OTR was comparable to the cultural hearts of Paris and Vienna. By the turn of the last century, the neighborhood was home to roughly three hundred saloons and had over a dozen breweries within or adjacent to its borders. It was beloved by countless citizens and travelers for the exact reasons that others successfully sought to destroy it. This is the story of how the heart of the Paris of America became a time capsule.

Grab a seat and a handful of napkins and join author Ron Koltnow as he recounts the mouthwatering story of an Ohio original.

Founded by industrialist Ohio Columbus Barber, Barberton drew workers from around the globe, especially eastern Europe. Immigrants brought their traditions and their cuisine. In time, Barberton became home to five Serbian fried chicken restaurants, all within a two-mile radius. Belgrade Gardens, Hopocan Gardens, White House Chicken, Terrace Gardens and Milich's Village Inn (later Village Inn Chicken) were Serbian in origin yet consummately American. All served up the traditional dinner - chicken, fries, coleslaw and hot sauce. Against all challengers, Barberton proudly defends its title as Fried Chicken Capital of the World.

Join local food writer Teri Horsley as she explores the history of Butler County’s most beloved eateries and the stories behind them.

Butler County has concocted fine food and finer memories for generations. Isgro’s dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillo's and Chester’s have argued which is the best pizza in town, a debate that continues today.

Melting Pot Memories

Lorain County attracted people from all around the globe in search of a better life, and these intrepid immigrants brought their culinary traditions with them. From the late nineteenth through the early twentieth centuries, Lorain’s steel mill recruited workers from southern, eastern and western Europe. Later, the mill welcomed workers from Mexico and Puerto Rico, while local quarries offered immigrants work in Grafton, Elyria and Amherst. From these diverse cultures sprang an incredible range of meat and fish main dishes, side delicacies and desserts still found on Lorain tables today—including Cullen skink, Irish stew, chile rellenos, koulourakia, sugo and many more. Lorain’s International Festival highlights these culinary traditions in mouthwatering ways. Author and lifelong Lorainite Kelly Boyer Sagert shares the incredible migration stories and the delicious recipes that make Lorain County such a wonderful place to live—and eat.

It was a different time. Ladies wore gloves, hats and nice attire to luncheons at the Woman's Exchange.

Shillito's provided a cosmopolitan environment for its patrons, while Mullane's was the perfect place to sip and socialize. The popular Good Morning Show radio program hosted by charming Bob Braun, and later Nick Clooney, was broadcast from McAlpin's Tea Room. Women gathered at Pogue's and Mabley & Carew tea rooms to celebrate birthdays, as well as wedding and baby showers, over dainty tea sandwiches. Author Cynthia Kuhn Beischel brings the Queen City's bygone downtown tea rooms back to life and shares more than one hundred beloved recipes.

Dating all the way back to 1812, the history of brewing in Cincinnati is a long and illustrious narrative. These days, Cincinnati's brewing culture is experiencing a multifaceted renaissance with a promising outlook.

In the mid-19th century, the Queen City's rapidly expanding German population definitively transformed the industry, making Cincinnati one of the nation's foremost brewing centers. Principally based in the vibrant Over-the-Rhine district, the golden age of brewing in Cincinnati saw the creation of architecturally spectacular brewery structures, a proliferation of related industries, as well as an abundance of saloons and beer gardens. The enactment of Prohibition crippled this formerly booming industry, however, and although local brewers returned to revive their tradefollowing the repeal of Prohibition, the industry would never regain its former prominence. Cincinnati's Brewing History offers a concise overview of the history of brewing and beer culture in the region through vintage and contemporary images, as well as brewing collectibles.

Despite a brewing pedigree richer than that of Milwaukee or St. Louis, Cincinnati’s role in American beer history is quite often underappreciated.

Drawing on years of research, Michael D. Morgan, author of the award-winning Over-the-Rhine: When Beer Was King, tackles this subject with a fresh perspective. Complete with new findings, the true story of the city’s first brewer comes to light, as do the oft-heralded deeds - and overlooked misdeeds - of the beer barons who built empires their progeny drove to ruins. From the story of the Scottish brewery that made Cincy famous for English ales, through forgotten Prohibition political scandals, to the birth and rise of the modern craft beer movement, Cincinnati Beer explores previously untold stories of our beer-soaked past.

For most, beer is a beverage. To a brave few, it’s a lifestyle.

In Tanked in Cincinnati, Mike Morgan and Bret Kollmann Baker drink a few brews with the region’s most legendary brewers, beer reps, and bar owners and take a soul-searching look at why some great ideas succeed wildly, and others ignite a dumpster fire. Along the way, they embrace the nostalgia for the early days in craft beer, answer what it’s like to be the number one enemy of Anheuser-Busch, and ask hard hitting questions like, “Why are there so many kids in this tap room?”

With interviews from Jim Koch of Boston Beer Co., “Mr. Cincinnati” Jim Tarbell, “Beer Dave” Gausepohl, Scott LaFollette of the late Blank Slate, Bryant Goulding of Rhinegeist Brewing Co., and more, Morgan and Kollmann Baker discover how a city once synonymous with America’s best beer lost its beer identity and then reclaimed it with a vengeance.

Akron and Summit County's classic hot spots have satisfied palates since the early twentieth century. Akron alone could sit up to thirty thousand people at once during the golden age of the '50s and '60s.

Marcel's made a name for itself with its scampi, and Icaomini's became synonymous with lobster. Ladd's dished crowd-pleasing coney dogs, and Yanko's sliced up its mouthwatering shish kabobs. Digging up vintage images and recipes, author Sharon Myers leads readers on a delectable trip down memory lane to the area's most renowned and cherished eateries.

Whether it’s homemade chicken pot pie, a steak from Baker’s Café or a frozen custard at Meyer’s Lake, the food of Stark County has made mouths water for generations.

The region’s unique soil nurtured a boom in agriculture, and growers like K.W. Zellers & Son Farms still make a living off the land today. Mom-and-pop grocery stores such as Flory’s and Lemmon’s served their neighborhoods. Long-gone restaurants like Mergus and Topp’s Chalet created delicious dishes and cherished memories. Families like the Millers and Swaldos have created nationally recognized destinations out of simple starts. Join authors Kim Kenney and Barb Abbott as they trace Stark County’s food history.

The Troy Strawberry Festival is the pride of a city that holds tradition near to its heart.

The first weekend in June is a magical time in this small Ohio city. Beginning modestly in 1977, the Troy Strawberry Festival now attracts more than 100,000 people for food and fun. The dream of one man grew into one of the largest festivals in the Midwest and has been named the best summer festival in the state by Ohio Magazine. With cherished events like the strawberry pie eating contest and Strawberry Queen pageant, the festival has long signaled the start of summer. And nothing says summer like the sweet smell of the immensely popular strawberry donuts.

Lifelong Troy resident and author of Ohio's Troy vs. Piqua Football Rivalry David Fong presents the story of the sights, sounds and tastes everyone looks forward to all year.

The story of beer in Dayton and the Miami Valley is as old as the region’s first settlers, who brought their brewing methods with them from Europe. From humble origins, the Schwind brothers founded a Dayton brewing dynasty.

Adam Schantz arrived penniless and amassed a fortune as one of the city’s early brewers. Martha Vorce, one of the region’s several unheralded woman brewers, was running the Springfield Brewery a decade before Eliza “Mother” Stewart gained fame there as a temperance leader. Although Prohibition swiftly destroyed this flourishing industry, today’s local craft brewers promise to keep good beer and good times flowing for many years to come. Join local author Tim Gaffney as he explores the Valley’s brewing heritage.