Easy spring arugula pesto.
Spring is the ideal season to find arugula in local farmers’ markets, and this recipe for arugula pesto captures all of its peppery, green flavor.
The cooking revolution: Are you in?
In a recent presentation, Mark Bittman said, “The most radical thing you can do to change the food system is to cook.” Will you join the revolution?
Moroccan-inspired roasted carrot-bell pepper soup.
Looking for a healthy, make-ahead option for take-to-work lunches? This simple Moroccan-inspired vegetable soup fits the bill.
The Clara Project: Perfect oatmeal cookies.
I think this is pretty much the perfect oatmeal raisin cookie recipe: an old-fashioned version from The Clara Project, soft and not too sweet.
Wedge salad with roasted shallot blue cheese dressing.
What’s better than a wedge salad? THIS wedge salad recipe with roasted tomatoes and roasted shallot-blue cheese dressing!
Recipes for Easter brunch.
Planning an intimate brunch for family this Easter? Here are some brunch-able recipes for sweets, omelets and granola.
The Clara Project: In Memoriam
Clara Shenefelt Williams, whose collection of 1930s-era recipe cards has inspired my writing, passed away this weekend.
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.
