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 and judicious amounts of salt help, but baking is what really keeps me 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.
Amazing posts!
Seriously reading them brought me right back to all those incredible meals on such a great trip!
Perfect exam-time distraction!
Keep ’em coming!
xo
Love, your (now famous!) god-daughter
there is no registration tab on your site. how do we register?
Hi Regina, Thanks for visiting. If you go to the home page, on the right hand side, about halfway down it says:
FOLLOW SALT AND SERENITY BY EMAIL!
Enter your email address to follow this blog and receive notifications of new posts.
Join 1,266 other subscribers
There is a blank box where you enter your email.
Then you will receive an email every time I post.
Hello,
Just found you and I love your site. I am not able to access some of your recipes though, but I am subscribed with my email. Any reason for that? Thanks
Jocelynn
Great blog Cindy! I’m also based in Ottawa, but focus more on wine. Please e-mail me when you have a moment.
Cheers,
Natalie
http://www.nataliemaclean.com
Hi there! We’d love to include a photo from your blog (with credit and prominent link to the recipe) in a BuzzFeed post. Would that be OK with you? Let me know, and thanks!
Hi …cannot find place to register for email….I must be missing something….sorry…where is your home page
With thanks
Carol
Hi Carol,
Thanks for letting me know. I used to have a place where you could click to subscribe, but it seems to have disappeared! I will contact my web developer and see if she can help me add it back in there. I will add you to the list once it is fixed!
What a wonderful use for rhubarb. I tinkered with the gin quotient a little and it made a fine early summer cocktail. Afterwards we had a galette using the dough recipe in your corn and tomato galette. This is a fail safe and very tasty dough and I use it often. Never have luck with those things you chill overnight and then try and roll out….
Thanks John, glad you liked the rhubarb simple syrup. That galette dough recipe is the best. I use it for both sweet and savoury galettes. It’s foolproof. Happy baking.