Spicy roasted carrot hummus.
This recipe for spicy roasted carrot hummus is really nice — and the nonfat Greek yogurt creates a perfect texture (and lower fat!). Get the recipe.
Love pie? Hate making pie crust?
Join me on March 12 at The Cooking School at Jungle Jim’s — for a class on easy cheats and work-arounds for working with pastry. Pie for people who hate making pie crust!
Rock your own homemade party snack mix.
I had to resurrect my favorite football-watching snack to share with you: DIY party mix, with your own favorite nibbles added in. Get the recipe!
Couscous and roasted vegetables.
This recipe for roasted vegetables and couscous makes a great side dish; leftovers are yummy for lunch the next day. Low-fat, low-cal, too! Get the recipe.
Roasted tomato and fennel soup.
Tomato and fennel are just so perfect together, flavor-wise. This tomato-fennel soup recipe is delicious, warming and healthy. Get the recipe!
How to make homemade vegetable stock.
‘Tis soup season, and there’s no simpler, more healthful way to get the job done than by starting with homemade vegetable stock. Here’s how.
Black pepper gougeres.
These little French puffs of cheese with black pepper are the perfect before-dinner nibble. Easy and fun, too! Get the recipe.
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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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.
