Ohohohoh ohhhhh … these are perfect little Christmas cookies. Light and crumbly, chocolate and hazelnut, a match made in heaven. Baci di Dama, which is Italian for lady’s kisses. Definitely my Christmas Cookie of the Year …
These easy slice-and-bake Christmas cookies have an unexpected layer of warm flavors: coffee, cinnamon, pepper. They keep well for a few days at room temperature or for several weeks in the freezer.
Ahhhh … it’s Christmas cookie time, friends! Are you ready? Have you stockpiled your granulated and powdered sugar, butter, flour and vanilla? Refreshed your spice cabinet? Bought all those nuts and dried fruits and sprinkles? Here’s …
This Spanish-style Rice Pilaf with Vegetables is warm and satisfying as a meatless main course, and works well as a side dish for grilled chicken or fish. It’s essentially a no-stir, baked risotto. One of our favorite recipes of all time. Get the recipe on writes4food.com!
I’m loving the a) fall flavors, b) varied textures and c) Halloween-ish color scheme going on with this Black Rice with Butternut Squash Fall Salad. Perfect as a side for roasted chicken, even better for lunch. Get the recipe over on writes4food.com!
Thanks to comfortable, albeit dry, weather over the past five weeks or so, fall leaf color around here is amazing. The maples are especially glorious. So naturally they prompted me to bake these: beautiful fall cut …
Thanks to some season-long gardening woes, I’m just now harvesting Sun Gold cherry tomatoes. A lot of them. And so I’m making this: Oven-Dried Cherry Tomato Pesto. So easy and so delicious. What do you do with Oven-Dried Cherry Tomato Pesto? It’s great on pasta and in pasta salads. Great spread over grilled fish. Great on turkey sandwiches, grilled cheese or BLTs. Great spooned over sliced tomatoes and fresh mozzarella. Get the recipe over on writes4food.com!
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.
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.
