Spring vegetable and herb risotto.
Spring vegetables and herbs are perfectly at home in risotto, a dish that’s easier to make than you think it is. Get the recipe.
Potato and thyme focaccia.
A visit to Eataly, the impressive Italian food emporium in Chicago, inspired this recipe for homemade focaccia with potatoes and thyme. Get the recipe.
Spring quinoa salad.
This hearty springtime salad is packed with bright veggies and protein-ful quinoa. Makes a righteous lunch! Get the recipe.
Crostini with burrata and spring pea puree.
This recipe is kind of like a pesto made with sweet spring peas; add burrata (hello!) on crisp toasts, and you’re golden. Get the recipe!
Easy chocolate snack cake.
Here’s what you want this weekend: a beyond-easy one-bowl super-delicious chocolate snack cake. You’re welcome ;-). Get the recipe!
Zucchini and fennel soup.
This simple zucchini soup continues my current fling with fennel. Bright and light, it’s the perfect soup to transition from winter to spring. Get the recipe.
Lovely Easter dishes.
Planning brunch or dinner for Easter Sunday? Here are a few recipe ideas to inspire you, from brunch-able quick breads to spring-y salads. Get the recipes!
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.
Browse Recipes by Ingredient
About Bryn
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.
