Easy fresh tomato sauce.
If technology was really as good as it could be, you’d be smelling the wonderful tomato-garlic aroma coming from my kitchen through your computer screen as you read this post. But since computers don’t (yet!) have …
Drink, dine and support Findlay Market!
Don’t miss this fantastic opportunity in Cincinnati: Dine with the city’s best chefs, enjoy wines paired with their food at 12 tasting stations and mingle with your neighbors — all while supporting the nonprofit organization that …
Join me for a cooking class with favorite vintage recipes.
Join me on Tuesday, September 9, for a class at The Cooking School at Jungle Jim’s in Fairfield, featuring favorite old-fashioned recipes!
Spiced yellow cherry tomato pasta sauce.
With cherry tomatoes abundant in my garden (and at farmers’ markets), I’m loving this tomato sauce recipe with its warm spices and fresh herbs. Get the recipe.
Lemony potato salad.
This easy potato salad is French-inspired and bright-tasting, thanks to a lemony vinaigrette dressing. Get the recipe.
Buttery vanilla brownies.
Planning a holiday weekend party? These super buttery vanilla brownies (with a sweet vanilla glaze) will make the day. Get the recipe.
Bourbon peach crumb-top pie.
I recently scored a quarter bushel of fresh Georgia peaches, and turned half a dozen of them into a bourbon-glazed crumble-topped fresh peach pie. Get the recipe on the blog.
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.
