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402 record(s) found for The Dish.
81. Camino
Issue: October 2014 Issue
Category: The Dish
Author: Kim Schneider

82. Eat This Now: Apples
Issue: October 2014 Issue
Category: The Dish
Author: Francis Killea

83. Great Bowls of Fire
Warm up with one of these chili recipes.
Issue: October 2014 Issue
Category: The Dish
Author: Laura Adiletta

84. Morning Glory
Issue: October 2014 Issue
Category: The Dish
Author: Kim Schneider

85. Places for Bread
Issue: October 2014 Issue
Category: The Dish
Author: Rachel Kalayjian

86. The New Normal
Taking a chance on revitalization, the Standard raises the bar in Collinwood's East 185th Street scene.
Issue: October 2014 Issue
Category: The Dish
Author: Laura Adiletta

87. Buzz Worthy
Issue: September 2014 Issue
Category: The Dish
Author: Jason Brill

88. Class Acts
As school goes back into session, brush up on your culinary skills with these cooking workshops.
Issue: September 2014 Issue
Category: The Dish
Author: Sara Portwood

89. Food for Famiglia
Lago's new spot in the Flats might feel more contemporary than the original, but Fabio Salerno narrows the focus on family.
Issue: September 2014 Issue
Category: The Dish
Author: Laura Adiletta

90. Local Flavor
One of downtown's newest restaurants is built around great food and design.
Issue: September 2014 Issue
Category: The Dish
Author: Frances Killea

91. Shell Rock
Dive into a clambake with these simple tips.
Issue: September 2014 Issue
Category: The Dish

92. Sports Bars
Issue: September 2014 Issue
Category: The Dish
Author: Dillon Stewart

93. The Bier Haus Euro-American Bistro
Issue: September 2014 Issue
Category: The Dish
Author: Kim Schneider

94. Wild Chanterelles
Issue: September 2014 Issue
Category: The Dish
Author: Laura Adiletta

95. Cobbled Up
Grilled, boiled, popped, flaked or creamed, corn is the official flavor of summer. Elevate the humble vegetable by trying one of these favorite local dishes.
Issue: August 2014 Issue
Category: The Dish
Author: Laura Adiletta

96. Dish Deconstructed: Slovenian Sausage
In Cleveland, sausages are an Old World treat, offering a savory, meaty glimpse back into the city’s strong Eastern European roots. The Standard’s executive chef Patrick Fisher pays homage to it with the restaurant’s Slovenian sausage ($7), a riff on a childhood favorite. “I remember eating that style,” he says. “We call it Slovenian, but it’s pretty much a Polish sausage that’s lightly smoked. We go a little heavier on the pepper and garlic, so it’s similar to a kielbasa.” Hover over the dots to read more about the tasty elements of this dish.
Issue: August 2014 Issue
Category: The Dish
Author: Sheehan Hannan

97. Down Home
Matthew Mathlage brings a comfortable sentimentality to Peachtree Southern Kitchen & Cocktails.
Issue: August 2014 Issue
Category: The Dish
Author: Laura Adiletta

98. Paradise City
Issue: August 2014 Issue
Category: The Dish
Author: Dillon Stewart

99. Quick Bite: Rothschild Farms
Issue: August 2014 Issue
Category: The Dish
Author: Kim Schneider

100. Sugar Rush
Using natural ingredients, two cousins put a spin on cotton candy.
Issue: August 2014 Issue
Category: The Dish
Author: Frances Killea

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