Ground turkey simmered with tomato paste, allspice, cinnamon, coriander, cumin, cloves, vinegar, Worcestershire, and a touch of chocolate is ladled over spaghetti and topped with shredded Cheddar and green onions in true Cincinnati style. This warmly spiced, unconventional chili is a beloved Ohio comfort food tradition that converts skeptics with every bite.

Corn muffin mix baked into cookies with butter, pickled jalapenos, honey, and a dusting of Tajin seasoning. A playful sweet-savory twist that surprises and delights anyone who tries one.

Shrimp seasoned with coriander and red pepper flakes are broiled alongside colorful peppers until charred, then drizzled with a vibrant parsley-vinegar-oregano chimichurri. This quick, boldly flavored dish makes an impressive party-ready appetizer or light main that comes together in minutes under the broiler.

A versatile fresh salsa made with Roma tomatoes, scallions, cilantro, and lime, divided into two servings. Half is served as classic salsa and the other half is mixed with mashed avocado for instant guacamole.

Root vegetables including carrots, parsnips, beets, and radishes roasted until caramelized, then simmered with escarole, navy beans, and a Parmesan rind for savory depth. A hearty, nourishing soup that is made for ladling into bowls and sharing with good company.

Salted slices of eggplant, yellow squash, zucchini, and tomatoes are arranged in a spiral over caramelized shallots and baked under a blanket of fontina and Parmesan. This beautiful gratin is the ideal way to showcase the last of summer's garden bounty as an elegant side dish.

Great Northern beans baked low and slow with bacon, dark brown sugar, Dijon mustard, and a splash of apple cider vinegar. A sweet and tangy barbecue side dish that punches well above its budget-friendly price tag.

Muddled Fresno chile and agave are shaken with blanco tequila, mango juice, passionfruit juice, Cointreau, and fresh lime for a tropical, heat-kissed margarita. This vibrant, fruit-forward cocktail builds layers of sweet, tart, and spicy flavor that set the tone for a lively fiesta.

A gluten-free pizza made with a crispy cauliflower crust topped with mozzarella, marinara, and fresh basil. A lighter take on pizza night that doesn't sacrifice flavor.

Thin zucchini slices are blanched until pliable, rolled around a ricotta-herb-mozzarella filling, nestled into marinara sauce, and baked at 400°F until bubbly. These elegant vegetable rolls offer all the comfort of traditional rollatini while keeping things lighter with zucchini standing in for pasta.