Spring’s secret ingredient: cooking with garlic scapes.
They’re here! What, exactly, are garlic scapes, and how do you use them in cooking? Read about my favorite seasonal ingredient.
Easy strawberry galette.
If you’re intimidated by baking a pie, make this easy free-form strawberry tart! Find the recipe on the blog.
Crunchy almond-butter cookies.
I love peanut butter cookies, but I’m having a fling with this recipe made with almond butter. Get the recipe on the blog.
Spring pea ravioli with asparagus butter.
This easy DIY ravioli uses wonton wrappers, around a springtime pea and ricotta filling. Add a drizzle of butter, and you’re done. Recipe on the blog.
The Clara Project: lemon chiffon pie.
You’ll want to make this luscious (and easy) lemon chiffon pie in a foolproof piecrust. Like, this weekend. Get the recipe on the blog.
Bacon black pepper cheddar sticks.
If you like cheddar cheese straws, then you’ll love this recipe, where bacon and black pepper join the cheese straw party.
The best tip for making a perfect salad.
What’s the secret to creating the perfect salad? It’s a step that you’re overlooking: seasoning your greens. Here’s how to amp up your salads.
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.
