Fruit and herb infused water.
This summer, I’m loving fruit- and herb-infused water. Makes staying hydrated so much easier and more enjoyable. Get the scoop on the blog.
How to make homemade butter.
Really good artisan bread demands really good homemade butter. Here’s how to turn 2 cups of whipping cream into the best butter you’ll ever taste. Get the recipe on the blog.
Must-make appetizers, sides and desserts for your Fourth of July menu.
Yay for the Fourth of July! Here’s a roundup of great recipes for appetizers, sides and desserts for your July 4 menu.
Honeyed summer fruit compote.
Take advantage of seasonal local fruit with this easy recipe for honey roasted fruit compote. Great on ice cream, cereal or pound cake. Get the recipe on the blog.
The Clara Project: Spanish cream with fresh berries.
This old-fashioned dessert recipe is called Spanish Cream–a feather-light mousse that’s perfect with this season’s fruit.
The Findlay Market Cookbook: an update.
After 7 months, 70+ interviews and 100+ recipes, “The Findlay Market Cookbook” is taking shape. Get the latest update.
Chocolate cherry pecan cookie granola.
What’s better than granola? Cookie granola, inspired by my fellow food blogger, Alison. You have to try this, seriously.
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.
