After some not-so-successful tries at biscotti, I found a basic recipe and technique that works beautifully (thanks, King Arthur Flour!). Then I created a biscotti recipe that’s perfect for fall, with warm chai spices. Get the recipe!
Tomatoes are still in season. Get yourself 3 nice, ripe ones, a pile of cheddar cheese and some cracker crumbs. Boom! The best tomato dish you’ll have all year, no doubt. It’s an oldie but goodie. Get the recipe.
I’m reposting an old favorite recipe for a cookie-granola mashup that’s impossibly addictive. I’m a little granola-obsessed and, well, when you cookie-fy it, holy mackerel! Get this superdelicious recipe!
No, really. I’m totally OK with the onset of fall. I’ve bid adieu to 80°, to summer corn, to shorts and Ts. Yep, fine. Fortunately the Fall Food Fest at Findlay Market will help me make the transition. Get the scoop!
This easy homemade hummus is full of flavor and extremely low in fat, making it a healthy dip for veggies, pita chips or breadsticks. Discover the trick to making the smoothest, creamiest hummus ever! Get the recipe!
We’ll still enjoy red, ripe tomatoes for several weeks yet, but summer corn is on its way out at farmers’ markets around here. So make this summer favorite tomato and corn pie in a no-roll cornmeal crust — while you still can! Get the recipe.
Join me on Tuesday, September 22, for a fun class at The Cooking School at Jungle Jim’s in Fairfield — we’ll be exploring pesto and talking about its cousins (including romesco, chermoula, pistou and more variations). Get the scoop!
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.
