Apple-fennel slaw with pecans.
A lunchtime visit to LaSoupe with Karen Gibson inspired this fall-fresh slaw made with fennel and apple. Get the recipe!
What’s the Findlay Market Cookbook all about?
The folks at Findlay Market have produced this short film, which sums up what the Findlay Market Cookbook is all about.
It’s here: The Findlay Market Cookbook.
It’s finally here: The Findlay Market Cookbook arrived in our hands this week! It’s so exciting to see it in print. See a few images from the book.
The Clara Project: Sugar cookies.
These leaf-shaped cutout cookies in festive autumn colors are perfect for the season. Get the recipe!
Roasted red pepper and carrot soup.
An abundance of red peppers in my garden and a bunch of gorgeous carrots at the farmers’ market inspired this simple roasted veggie soup. Get the recipe!
Potato, leek and winter greens soup.
This soup has fall written all over it: now-in-season golden potatoes, sweet leeks and bright-tasting Swiss chard. Get the recipe!
The Clara Project: Salt and pepper skillet biscuits.
I’ve updated an old-fashioned buttermilk biscuit recipe with a generous kick of freshly cracked black pepper and baked them in a skillet. 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.
