About Amy Pennington

Amy Pennington is an organic gardener and food enthusiast who worked for Seattle chef Tom Douglas as a marketing manager and radio producer before launching her gardening-minded businesses, Go Go Green Garden and Urban Garden Share. She’s also a regular contributor to Edible Seattle. Urban Pantry is her first cookbook. @iamamypennington

A table with four canning jars filled with easy rhubarb jam

Easy Rhubarb Jam

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Making preserves was never so easy or gratifying as with this foolproof old-fashioned recipe. Just four ingredients and an occasional stir. No prior canning experience required. Swear.

A sheet pan with an onion thyme tart on it, covered with cooked onions, thyme on a puff pastry crust

Onion Thyme Tart

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“Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!” That’s what folks are saying about this hors d’oeuvre that’s a cinch to make—and devour.

Halved soft-boiled eggs and toast on a plate with egg shells.

Soft-Boiled Eggs and Toast

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Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.