It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.
Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.
Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.
Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.
Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.
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Why not be corny AND cheesy?
After reading a corn bread recipe in The Enquirer's Life section last week, Pat Higdon of West Chester Township sent this version. She she says is great with Cincinnati-style chili.Sesame Cheese Corn Bread
1 package (approximately 14 ounces) corn bread mix*1 egg
1 cup milk
½ teaspoon salt
1 cup sharp cheddar cheese, shredded
3 tablespoons toasted sesame seeds (toasting is optional)
Blend all but sesame seeds together, stir until just blended. Pour into greased 8-by-8-inch pan.Sprinkle with sesame seeds and bake in 400 degree oven 20-25 minutes.
* Note: An e gg substitute works well, too.
From 1964 Betty Crocker cookbook “New, Dinner for Two.”
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