recipe for chicken salad with fennel and carrot

Beautiful chicken, carrot and fennel salad.

Here’s my idea of the perfect lunch: bright, clean, fresh tasting, with equal parts protein and vegetables. It’s one of my go-to salad-in-a-jar lunch recipes. Use leftover grilled or roasted chicken in this salad recipe; the vegetables and light vinaigrette are super easy to make. Get the recipe!

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recipe for corn and potato chowder soup

Truck stop corn chowder.

I mean, c’mon: Who wouldn’t love a recipe called Truck Stop Corn Chowder? This recipe, which I presume my Grandmother Dorothy clipped from the Indianapolis Star and stashed in her recipe file, is a real winner.

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recipe for summer vegetable casserole

Seasonal vegetable gratin.

This recipe is a take on traditional succotash—the combination of beans and corn—and it calls for both green beans and shelled beans like limas or favas. A great vegetarian main or hearty side for grilled meat.

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1-2-3-4 Cake recipe

1-2-3-4 Cake.

Ever heard of 1-2-3-4 Cake? Yeah, me neither. But it’s the formula for the most fundamental, essential, delicious cake. Even if you don’t self-identify as a baker, you can whip this cake up and impress everyone you know.

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spinach frittata with herbs recipe | writes4food.com

Spinach frittata with fresh herbs.

Spring’s finest ingredients — farm-fresh eggs, spring greens and tender herbs — come together in this beautiful frittata recipe. Great Meatless Monday dinner option with fat slices of buttered toast and a glass of white wine.

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recipe for roast chicken salad with seasonal vegetables

Roast chicken and seasonal vegetable salad.

This super easy main-dish salad is going to be in our weekly dinner rotation pretty much any time. This is kind of a no-recipe recipe: steam a bunch of seasonal veg, toss with a stupid-simple garlicky lemon dressing and add some shredded cooked chicken. Make it your own …

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The Findlay Market Cookbook

The Findlay Market Cookbook

My cookbook, The Findlay Market Cookbook, is Cincinnati’s local cookbook — a celebration of local food as it’s best represented by Cincinnati’s historic public market.

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