Spaghetti squash with chard and ricotta cream.
This wonderful fall recipe combines spaghetti squash with Swiss chard and creamy ricotta cheese, with unexpectedly delicious results.
Almond-flax granola.
This crunchy granola recipe, packed with whole almonds, healthy flax and whole grains, makes a terrific breakfast or on-the-go snack.
Spaghetti squash with corn and toasted garlic.
Rob and I totally “mmmmmm”ed over this dish of spaghetti squash with buttery corn and toasted garlic when we had it for dinner recently.
Best way to cook spaghetti squash.
I love spaghetti squash—its great flavor and versatility—but always thought it was a pain to prepare. Then I found a better way.
A picnic in white.
Thanks to our connections at Edible Ohio Valley magazine, Rob and I managed an invitation to a unique dinner party in Cincinnati on Saturday. I was super grouchy about it. Dîner en Blanc began as a …
Introducing the Clara Project.
Introducing the Clara Project, where once a week we’ll prepare and post a vintage recipe. The fun will be the random draw! Are you with me?
Creamy vegetable chowder.
This vegetable soup has a sweet-corn base, with a confetti of brightly colored summer vegetables. Flavorful, low-cal and low-fat, to boot!
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.
