No-roll pie crust.
Try this easy no-roll pie crust recipe: simply mix the ingredients right in the pie plate, press into place, bake and voila.
The Clara Project: an update.
After cooking my way through a collection of vintage recipes that I purchased late last summer, I’ve finally found a clue about the woman they belonged to.
Lunchbox salad with chicken, carrot and fennel.
This fresh-tasting salad of chicken and vegetables is a perfectly packable lunch to take to work. Use store-bought cooked chicken to make it super easy.
Glazed strawberry lemon scones.
These easy scones are perfect for the pending strawberry season, with a light lemon glaze to make them extra special.
Roasted fingerling potato and green bean salad.
This roasted vegetable salad recalls a classic Italian pasta dish, with fingerling potatoes, green beans and a creamy basil dressing.
Beautiful salade lyonnaise.
I’m finding frisee, the curly endive with a mildly bitter taste, at farmers’ markets now, and this classic French salad is the perfect use for it.
Homemade granola bars.
You’ll love these crunchy-chewy homemade granola bars, with natural sweeteners, dried fruits and whole grains.
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.
