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 Americaâ€™s Top Restaurants.
Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSUâ€™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.
Steve Stover's Latest Posts
Spagio feels like a neighborhood bistro, with a lively bar scene and many regulars.
While Alex’s Bistro looks about the same, the changes in the kitchen signal a significant upgrade, including some fresh new spins on classic French bistro fare, a style of cuisine that is sadly lacking in the Columbus Restaurant scene.
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]