Author Archives: John Herring

Gotta Getta Goetta

I only recently learned about goetta, courtesy of a Clevelander with an appreciation of this Cincinnati treat. Although I am, technically, a Buckeye by virtue of my birth in the state, I haven’t been in Ohio since I was 3 … Continue reading

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Rice, Corn & Feta Stuffed Peppers

Bell peppers, sweet, juicy, beautifully sculpted, and painted in a palette of vibrant colors, are abundant year round in the U.S., thanks to our southern neighbor Mexico, which grows them in great profusion. Often chopped or sliced and used as … Continue reading

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Cream of Fennel Soup

And you didn’t know you needed another excuse to eat fennel, did you? Well, here it is. As an astute diner at my table recently pointed out, it’s kind of like a fennel vichyssoise. Creamy and smooth, rich with the … Continue reading

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Red Chili

Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things … Continue reading

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Turkey Tetrazinni

Turkey is certainly a common sight at holiday dinner tables this time of year, but there’s really no reason we shouldn’t be eating it year-round. Properly prepared, turkey breast is a versatile, low-fat meat whose subtle flavor and healthiness is … Continue reading

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Multigrain Loaf

As you can probably tell from looking through my recipes, I’m a big fan of soup. And on a chilly night, nothing complements a steaming bowl of lovely soup more than a full-flavored, crunchy/chewy, densely crumbed hunk of multigrain bread. … Continue reading

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24-Hour Roast Pork

This recipe is adapted from one by Hugh Fearnley-Whittingstall, published in his The River Cottage Meat Book. This book is one of my favorites in my food library, as it serves up equal portions of food philosophy and great recipes. … Continue reading

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Banana Flax Bread

When bananas get a little brown and soft, they may not be the most appetizing to eat out of hand, but they are very sweet and the banana flavor is very concentrated, so they work really well in banana bread. … Continue reading

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Black Soup

When you just gotta have umami, this is what you are craving. Rich and dark and mysterious and soothing, this soup is perfect for a chilly evening when you haven’t had the best day at work and you need a … Continue reading

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Tomato Soup with Corn & Ham

Well, summer is over, but yesterday was sunny and hot, and the farmer’s market had the tail end of the summer harvest, so I’ve got one more summer recipe to share, though this is one that is perfect for a … Continue reading

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