Basil lemon cocktail.
Hooray! We’re on STAYcation this week! Which means we’re enjoying a different cocktail every night [yep, that’s right: cocktails on a weeknight]. Rob is planning to shake up a summery lemon drop cocktail infused with basil …
What a find: Vintage recipe cards.
Score! I found this bundle of vintage recipe cards in an antique store, and can’t wait to explore someone’s old family recipes.
Preserving summer green beans.
If you find yourself with a glut of crispy-fresh summer green beans, you can easily freeze them to enjoy several months down the road. Here’s how.
A conversation about local food.
At last weekend’s Ohio Valley Greenmarket, the highly respected farmer and food advocate Paul Willis shared inspiring thoughts about local food.
Sunny day tomato dressing.
What do you get when you combine tomatoes, basil, balsamic and olive oil in a jar and let it sit in the sunshine? This perfect summer salad dressing.
Canned heirloom tomatoes.
I spotted these jars of heirloom tomatoes at my cookware store over the weekend. And I thought: Damned if I can’t make this myself. So stay tuned for a post on canning your own varietal heirloom …
Summer tomato & corn pizza.
Two summertime favorites—corn and tomatoes—make perfect toppings for homemade pizza. Who knew? Check out the recipe!
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.
