The best tonic water.
Rob, aka Mr. Boston, noticed the proliferation of artisanal cocktail ingredients at our local wine and liquor shop. Our bar is stocked with interesting (if trendy) ingredients like St. Germain (lovely in champagne or as a …
Pizza with chard and onion.
It’s a wonder that pizza—a single-crust version without any pepperoni, sausage or Mozzarella cheese, one topped with healthy veggies, no less—could taste so rich. I spotted this recipe for Onion Pizza with Ricotta and Chard in …
That desk job? It’s not great for your health.
Maybe I can chalk it up to the self-awareness that comes along with getting older. Or maybe to simply the physical changes that come with getting older. Whatever. The fact is, I’m finding that my desk …
Quote of the day.
From Curnonsky, a.k.a., the Prince of Gastronomy, a celebrated culinary writer and critic in early 20th century France: Good cooking is when things taste of what they are.
Moroccan chicken tagine.
Our January trip to Morocco opened my eyes to a world of sights and smells I’d never experienced. And it introduced my palate to a fantastic way of cooking. I’d been passingly familiar with Moroccan cooking, …
Almanac: April 5.
Spotted yesterday and today on our morning walks with the puppy: The Bradford pears have exploded—there’s no other way to describe the sudden riot of white blooms. And the stink. They smell like feet. The purple …
Pasta with sausage and other good stuff.
In my library of a decade’s worth of old Bon Appétit magazines, I know exactly which issue to reach for: September 1995, the American Restaurants Issue. Page 93. Page 93 is dog-eared, wrinkled from the steam …
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.
