Even as the weather turns warmer, I’m not ready to give up oatmeal for breakfast just yet. Steel cut oats are the tastiest, but who has that kind of time in the morning to wait 20-30 minutes for your breakfast to cook? This overnight technique is the best way to cook oatmeal! Get the recipe …
This recipe is an old favorite, clipped from a Williams-Sonoma catalog a bajillion years ago. We’ve made it for dinner a number of times, and then I hacked it as a salad-in-a-jar, which is perfectly lunch-able. The roast chicken and tart apple play beautifully with the spicy pecan dressing. Get the recipe!
Ohmygoodnessohmygoodness! This pound cake, laden with toasted pecans, is just about perfect. Not too hard to make, either. Be sure to use really good, ginormous Georgia pecans here. The cake is great for breakfast or snacking, and it freezes beautifully (good thing, ’cause it makes a ton). Get the recipe!
Typically, panzanella is a summertime salad of toasted bread, tomatoes, cucumbers and olives. But here’s a perfectly wintery spin on this Italian favorite, with hearty multigrain bread, roasted butternut squash, walnuts and a kiss of sherry vinaigrette. Perfect with roast chicken or grilled pork. Get the recipe!
Ohio Valley friends: Have you tried Shagbark Seed & Mill corn chips? They will spoil you for any other name brand corn chips. They taste, you know, like corn. Get the scoop on our new favorite snack!
It’s Super Bowl Week, which means I’m heading to the grocery to stock up on ingredients for my very favorite homemade snack mix. C’mon, people: Forget the bagged stuff. This better DIY version lets you include whatever salty snacks you want, with an easy garlicky, salty, buttery seasoning. Get the recipe!
Today is National Chocolate Cake Day. (Who knew?) So you’ll need a chocolate cake recipe that’s quick, simple, and uses ingredients you may already have on hand. No frosting, no fuss, just your basic snacking cake that satisfies the chocolate urge. THIS, friends, is that easy chocolate cake recipe!
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.
In addition to sharing easy recipes here, I’m the editor of Edible Ohio Valley magazine and the author of “The Findlay Market Cookbook.” I’m a journalist, writer and editor focused on food, wellness and creativity. I love to speak about local food and teach casual cooking classes around the Cincinnati region.
