Steve Stover

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine.

In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio.

Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants.

Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher.

In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.

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Steve Stover's Latest Posts

Thankgiving Recipes

Thankgiving Recipes

| November 24, 2014 | 0 Comments

To help with your Thanksgiving feast, here are a collection of recipes to help with the big meal.

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Apple Pecan Tart

Apple Pecan Tart

| November 24, 2014 | 0 Comments

Ingredients For the crust 1 1/2 cups flour, preferably unbleached 1 1/4 sticks of butter, cut into 1/4 inch cubes 1 teaspoon sugar For the filling 5 medium apples, peeled, cored, and sliced thin (about 1/4 inch) (Granny Smith apples work well) 1 stick butter, preferably unsalted 3/4 cup brown sugar, firmly packed 1 teaspoon [...]

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Cranberry Orange Relish

Cranberry Orange Relish

| November 24, 2014 | 0 Comments

Ingredients 1 navel orange 1 (12-oz) bag fresh cranberries 1/2 cup sugar 1/8 teaspoon cinnamon, optional Cooking Instructions Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes. Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely [...]

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Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes

| November 24, 2014 | 0 Comments

Ingredients 5 lbs potatoes, peeled, halved, and boiled until fork tender (Yukon Gold preferred) 1/2 cup butter, softened 1/2 cup sour cream, optional 1 – 8 oz package cream cheese, softened 1/2-1 cup whole milk 2 eggs, beaten Cooking Instructions Drain the potatoes. Return the potatoes to the hot pan for five minutes to dry [...]

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Rich Mashed Potatoes

Rich Mashed Potatoes

| November 24, 2014 | 0 Comments

Ingredients 4 pounds potatoes, scrubbed, peeled and cubed 1 1/2 cups milk or cream, or a combination 1/4 cup sour cream, or more to taste 8 Tablespoons (1 stick) unsalted butter, softened, or more to taste 2 Tablespoons horseradish (not creamy), more or less to taste, optional Salt and coarsely ground white or black pepper [...]

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Roasted Asparagus and Vegetables

Roasted Asparagus and Vegetables

| November 24, 2014 | 0 Comments

Roasted Asparagus Ingredients fresh asparagus – 5 to 8 stalks per person, depending on the size 1 – 2 Tablespoons olive oil Kosher salt Cooking Instructions Preheat the oven to 400 degrees. Line a jelly roll pan with aluminum foil. Peel the stalks of the asparagus so it will cook uniformly. Place the asparagus on [...]

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Sausage Dressing

Sausage Dressing

| November 24, 2014 | 0 Comments

Ingredients 8 – 10 cups coarsely torn bread cubes, preferably homemade 2 ounces (1/2 stick) unsalted butter, plus 2 tablespoons 1 1/4 cups chopped celery 1 cup finely chopped onion 2 – 3 Tablespoons sage leaves, chopped, or to taste 1/2 – 1 teaspoon fresh thyme, or to taste 1 heaping teaspoon poultry seasoning (we [...]

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Roast Turkey

Roast Turkey

| November 24, 2014 | 0 Comments

Ingredients 12-to-14-pound turkey Salt and freshly ground pepper to taste 6 – 8 tablespoons (one stick) butter at room temperature Onions, peeled and cut into quarters; ribs celery cut crosswise into thirds; parsley 2 lemons (optional) Cooking Instructions Preheat the oven to 325 degrees. Cook by temperature, not by time. Rinse the turkey inside and [...]

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Cuco’s Taqueria Expands, Launches Taco Truck

Cuco’s Taqueria Expands, Launches Taco Truck

| November 4, 2014 | 0 Comments

Long considered Central Ohio’s best Mexican restaurant, Cuco’s Taqueria is celebrating 11 successful years with an attractive expansion, renovation, new patio, and a taco truck!

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Tuula’s European Cafe, an Oasis in Dublin

Tuula’s European Cafe, an Oasis in Dublin

| November 1, 2014 | 0 Comments

With all of the wonderful food, in a lovely, peaceful setting, Tuula’s offers great European food. Chef owner Tulla Mallonen offers a lovely array, which changes daily, of made-from-scratch soups, sandwiches, quiches, and desserts that make a wonderful breakfast, lunch, tea-time, or carryout.

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