Yesterday we woke up to a snowy winter wonderland. Making my way to the chicken pen was an adventure. Huge snow flakes were falling so thickly I felt like I was in a gigantic snow globe. A perfect day ...

“From Duluth to Birmingham/ He’s the pork chop Dapper Dan/ He’s the keenest ham what am/ Cincinnati dancing pig.” — “Cincinnati Dancing Pig” by Al Lewis and Guy Wood More than a century before Vic ...

Fourth-generation Joy of Cooking coauthor John Becker didn’t actually grow up in Cincinnati—but his grandmother, Marion Rombauer Becker, and his father, Ethan Becker, past authors of the cookbook, did ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

See what it looks here in my loaf pan before putting in the frig to set up. A couple of weeks ago Linda Vaccariello of Cincinnati Magazine called and asked if I would share some tips on making goetta ...

Cincinnati has a variety of signature—and slightly weird—dishes that can be difficult to find anywhere else in the world. One of these signatures, a mixture of pork, beef, oats, onions, and spices, ...

Goetta is Cincinnati in a sausage. Inspired by its birthplace's German roots, goetta has taken on a life of its own, mixing prime cuts of beef and pork with oats and subtle spices. The oats ...

Regional American specialties are “in” in “in” gastronomic circles around the country. Another food unique to a particular part of the United States is “goetta.” Goetta is a German specialty found in ...