This week at the farmers’ market: Mid-July.

It’s hot. Really hot. Like, August hot. But it’s still early July, and we have many more weeks of this to go. But I love it. I love these days filled with the tchp-tchp-tchp-tchp-tchp of sprinklers …

Summer cocktail: The blueberry muddle.

I grossly overshot when I purchased the fruit to make homemade blueberry jam last weekend. Pauvre moi. (Poor me.) So I asked Rob to come up with a blueberry-infused summer cocktail suitable for the July Fourth …

Grilling summer vegetables in foil.

It’s just after the Fourth of July, and summer is in full swing here in the Midwest. After a long, cool, record-breakingly rainy spring, I’m ready for the sun and heat. Bring it on. These long, …

Better than store-bought: Homemade blueberry jam.

As I’ve found myself in complete control of my own schedule this summer for the first time in, like, a zillion years, I’ve been doing things I’ve long wanted to do but never seemed to have …

Great marinade for summer grilling.

I’m a Leo, which means that I thrive in the warm sunshine. I love spending as much time outdoors as I can. So on gorgeous summer days, I move my cooking outside. Ahead of the holiday …

Our food varieties are dwindling. So why should you care?

A friend and colleague, David C. Baker, sent me a link to an article from National Geographic that explains how food sources—crops, vegetables and animals bred for food—around the globe are becoming less biologically diverse. The …

Fun ingredient of the week: Burrata.

While visiting my brother, Bill, in Chicago last summer, I had occasion to try something new: burrata cheese. It rocked my world. What’s burrata? Imagine that fresh mozzarella, fresh ricotta and cream all partied together. Burrata …

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.