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Cincinnatians have been eating chili over spaghetti for 102 years, ever since Tom and John Kiradjieff, brothers from Macedonia, first served the dish at Empress Chili. Now you can find it all over Ohio, in these classic forms: three-way (cheese on top), four-way (cheese and onions) and five-way (cheese, onions and beans).

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Parmesan Garlic Fries are on the snacks and starters menu at Ree’s Mercantile restaurant where they are a huge hit with customers. Piled high with grated cheese and garlicky butter, Ree has adapted the recipe for the home cook using frozen, seasoned fries.

Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.

Braised, crispy-skinned chicken thighs are the ultimate one-pan weeknight dinner. For this version, browned chicken thighs simmer with crispy bacon, leeks, carrots and defrosted artichoke hearts. Frozen artichoke hearts, by the way, are not to be overlooked in the freezer section. We finish the sauce with some assertive Dijon mustard, and serve with warm bread on the side.

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Frozen rice is a versatile shortcut ingredient and the key to these flavorful foil packs. The rice is layered in while still frozen to provide a buffer of time that keeps it from overcooking. As the rice thaws, the other ingredients start cooking and lightly char and then the rice can absorb all the bubbling liquids and rendering inside the pack.

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