Ohio
4 dishes from Ohio, cooked the way the place cooks them.
American cooking Recipes & regional stories
Skillet & SageA culinary journey through the fifty states
4 dishes from Ohio, cooked the way the place cooks them.
Peanut butter and powdered sugar rolled into balls, frozen hard, and dipped in chocolate all the way but for a circle at the top — a portrait in candy of a nut nobody can eat.
A fine-grained meat sauce simmered three hours with cinnamon, clove and unsweetened chocolate, chilled overnight and skimmed, then ladled over spaghetti under a mound of shredded cheddar.
A smoked kielbasa in a soft bun under a load of hot fries, a thin sweet-hot barbecue sauce poured over them, and cold slaw on top — assembled in that order and eaten standing up.
Cincinnati's pork and pinhead-oat loaf: shoulder simmered to threads, oats cooked three hours in the same broth, set overnight in a pan and fried in slices until both faces are black-brown and brittle.