About me

My name is Cindy, and I’m a food writer, recipe developer and former professional cook living in Ottawa, Canada. I started Salt and Serenity in 2009, which means I’ve been testing recipes, photographing food and making a spectacular mess of my kitchen for a very long time.

I’m a firm believer that food should have big flavour and plenty of texture. I test my recipes obsessively—not because I’m a perfectionist (although my family may have opinions about that), but because I want them to work just as well in your kitchen as they do in mine.

I’ve been told that some of my recipes are a little long. Too many steps. Too much detail. Fair enough. But there’s a reason for that: I really want you to succeed. I’ve probably already made the mistake, so you don’t have to.

I tend to get cranky if I go more than a few days without baking. Several spin classes and weight training sessions a week, judicious amounts of salt and a steady supply of baked goods help me stay serene.

For me, one of the best parts of cooking and baking is sharing what I’ve made with family and friends. My desert island food is salted caramel, I believe almost everything can benefit from a little crunch, and my favourite way to eat a chocolate chip cookie is straight from the freezer.

You can also find me on Instagram at @saltandserenity, where I share new recipes, behind-the-scenes kitchen experiments and whatever I’m currently obsessing over.

19 thoughts on “About me”

  2. Yvonne

    Hi Cindy,
    I found your blog whilst searching for macadamia nut cookies some time ago (? two years, perhaps). Your recipe is fantastic and also the lemon coconut shortbread cookies.

    Coconut granola is a family favourite and I’ve been trying to find the coconut slices in the recipe you use. I would rather buy locally, too, but that product is not available in my area (the local BB does not carry it). Any ideas, please, regarding a Canadian source without exorbitant shipping charges?

    Thanks for the great blog.

    Reply ↓
    1. saltandserenity Post author

      Hi Yvonne. I buy mine from a health food store here in Ottawa where I live. I would suggest trying that type of store, instead of Bulk Barn. Failing that, check out this site:
      https://store.nutiva.com/coconut-chips/
      They will ship for free to Canada if your order is over $80, or if less than that, a flat fee shipping rate of $6.00.
      Good luck. Enjoy your granola!!

      Reply ↓
  4. Allison (Spontaneous Tomato)

    I just found your blog and skimmed through a few of your posts– I love your writing style! I’m also going to send a link to your recipe index to my fiancee, since she is really into baking breads and LOVES the Bread Baker’s Apprentice cookbook. 🙂

    Reply ↓
    1. saltandserenity Post author

      Thanks for the compliment Allison, glad you found my blog. I went and visited your blog and am very excited to try the Za’atar Roasted Chickpeas and Broiled Bulgogi Chicken . They look so yummy.

      Reply ↓
  5. Ann

    Cindy: I really enjoy reading all your posts and have tried several recipes. I am entering the next chapter of my life so more time for creative cooking and your blog inspires me to do so. Have recommended the blog to my sister in laws and we all agree your creativity in the set up of the pictures and food design is a big bravo.

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  7. Victoria L Kennedy

    Hi Cindy – I was making your marbled matzoh crunch last weekend and I was wondering if you’ve ever made a version using peanut butter for all those peanut butter/chocolate fans? Could you pipe peanut butter instead of white chocolate? I bet it would be delicious…..just a thought. Also, after I cut it into pieces I took the left over crumbs and sprinkled them on our popcorn that night…..yummy!

    Reply ↓
    1. saltandserenity Post author

      Hi Victoria. I would mix the peanut butter with an equal amount of white chocolate. The white chocolate would give peanut butter some body and it would set up more solid once you chill it. I think it would be fantastic. So glad you are using up the crumbs. Love the idea of adding them to popcorn. They would also be great on ice cream.

      Reply ↓
      1. Victoria L Kennedy

        Thank you – I was wondering about how it would firm up – adding the white chocolate makes sense. I am going to try this! Thanks Cindy – you’re the best!

        Reply ↓
  8. chef mimi

    What a great story! Regarding serenity, I thought you were going to write about how serene and peaceful your home is… bla bla bla… but thank you for your honesty! I can’t imagine a peaceful home with kids, no matter at what ages!!!

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  9. Simon

    Hi Cindy

    I am a business colleague of your husband Roger. He tells me you recently made a delectable Beef Short Rib recipe but he couldn’t find it in your recipe index. Would love to find out what it was. Btw, your blog is great and the pictures make everything look so tempting! I will be subscribing.

    Reply ↓

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