These 26 Photos from CLEFoodies Will Make You Hungry

Checking out the beautiful lunch buffet spread at Flavors of India in North Olmsted. Tandoori Chicken, Paneer, Pakora...great place to try things out if you are new to Indian food!

Asian Basil Fried Rice, Spring Rolls, Vermicelli at Phnom Penh

Duck over fingerling gnocchi #clefood Think duck bacon over buttery pods of potato! New menu item at Gamekeeper's Tavern.

Super gooey homemade havarti, swiss and cremini mushroom sandwiches with thick and creamy fire roasted tomato soup! Pro tips: First make your soup! Take a soup pot and sauté a diced onion and a few minced cloves of garlic until soft. Grab a 28oz can of fire roasted tomatoes and pour it in along with a half cup of milk or ¼ cup of cream. Let it simmer for 30mns and then take a hand blender to it. While you leave that on the stove on low make the grilled cheese. I bought a nice French bread to slice along with cremini mushrooms, plus swiss and havarti cheeses. Sauté your sliced mushrooms until tender and assemble the sandwiches. I cooked them on a panini pan with a top that lets you really squish them down. It also give those great grill marks. Put them together and you have a grownup version of a childhood favorite!

Burn Baby Burn Burger Pepper Jack Cheese, Pickled Hungarian Pepper and a random special Hot Sauce I whipped up.

Spring Roll Vermicelli Bowl! One of my absolute favorites from the Cleveland A-List Dining Guide! At Minh Anh.

Moussaka Greek Lasagna at George's Kitchen.

Very excited the little ice cream shop down the street is open! At Dairy King.

Homemade wine poached pears a la mode

Pro tip: Poaching Pears in Wine is an easy way to make an elegant statement at any party. Peel enough pears to feed all your party guests, but leave the stem. Get a pot deep enough to submerge your pears. Place your peeled pears on the bottom of the pan on their sides. Cover them with a mixture of your 3:1 mixture of your favorite wine and your favorite juice. Pino+Apple Cider or Shiraz+OJ. You can use any combo you’d like! Next put in some aromatics - a cinnamon stick or two, a few whole cloves, grated nutmeg or ginger, star anise is a favorite of mine. Pick about three aromatics to drop in the pot with the juice. It will help create a unique depth of flavor. Simmer for 40+ minutes turning every ten or so if not fully submerged. Once they’ve reached a deep red color they are ready to go!

How Oak Barrel does Chicken and Waffles at the Oak Barrel.