
Your field guide to food and drink in the Midwest
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 96 | Founded | 6 years ago | Last Issue | a month ago |
| Active | |||||

This is the end of 513 Week, a three-part series about Cincinnati food. Monday’s piece covered chain pizza. Wednesday’s covered ribs. To finish, I’m taking a bigger-picture look at the city’s food traditions, capped by a Cincinnati-on-Cinci...
Happy 513 Day! This is the midpoint of Midwesterner’s 513 Week, a three-part celebration of Cincinnati’s foodways. On Monday, we shared a recipe inspired by the Queen City’s go-to chain pizza. Now, here are the city’s most (in)famous ribs....
If you haven’t noticed, I’ve been getting into theme weeks, like last month’s Dorothy Lynch Week and last fall’s Black Walnut Week. It’s been a good way to tackle bigger topics and a reason to finish the recipes and drafts that I’ve been ru...
The only real trick to making ranch dressing–washed liquor is managing the blob. Commercial ranch dressing, with its industrial-strength emulsifiers and stabilizers, can “do a funny thing” when it’s mixed into alcohol, says Amy Connor, beve...
This week, we’ve been all in on Dorothy Lynch, a salad dressing from St. Paul, Nebraska, that’s become a Plains Midwest phenomenon. Monday’s piece was an intro to Dorothy, with recipes for a copycat version and oven-roasted Dorothy wings. O...
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Ground-level stories from flyover country.
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