Making and using preserved lemon.
Have you ever been traveling and marveled at some new food or product that you swear you’ve never seen at home? (A writer smarter than I called this phenomenon amnesic product recollection.) During our winter trip …
Almanac: March 23.
Spotted today: a row of cherry trees (edit: plum trees; they’re botanically related, in the Prunus family, though plums bloom first) in bloom up the street; they began showing color practically overnight (definitively within the past …
Fabulous oatmeal add-ins.
I call it the 10 AM Growlies—that rumble you get in your belly midmorning when breakfast has worn off. The best prevention I’ve found for the 10 AM Growlies is a bowl of oatmeal—it keeps me …
How to build a coldframe.
A recent comment asking for dimensions of the coldframe that Rob and I (OK, Rob) built for our garden prompted me to dig up the plans we used to construct it two seasons ago. The coldframe …
Almanac: spring.
On this first day of spring, we mark a few other seasonal firsts this weekend: The “soft” opening of our beloved Side Porch—I washed down the furniture and arranged it in place. Cushions, rugs and candles …
2011 garden: day 1.
Today marks Day 1 of our 2011 vegetable garden: We set out the coldframe. Rob built it for me two years ago at this time, and it has performed admirably over two early growing seasons, creating …
Basic risotto.
We have a Williams-Sonoma Collection cookbook (you know, one of those slim, almost square volumes they’ve published for years) devoted to risotto. We’ve had this since about 1996, and it is thoroughly abused: spine cracked, pages …
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.
