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Steven Raichlen’s latest cookbook is a swell one for both new and accomplished cooks, and for both men and women, too
Whipped cream and cookies and wafers magically transform into luscious treats.
Peter Rhinehart’s “Bread Revolution” includes some non-traditional advice and methods
Just Harvest expands Fresh Access to fruits and veggies
A fiesta-starting recipe for your Cinco de Mayo celebration
Her garden, and her column, begin for another season.
A viable industry may be a decade or two away, but you can talk about it at this new interactive, online restaurant.
Patty Danforth’s market provides one place where a busy person can find everything needed for a dinner party or a family meal.
The Pittsburgh mobile food scene looks to go up a notch this June, when the Pittsburgh Porkrind Bike hits the streets.
Carbo-loading before a race doesn’t have to load you down.
Now that the weather’s nice, it’s time to fire up the grill.
The owners of the property where Kevin Sousa operated Station Street Hot Dogs have sued the chef and his wife for a total of $60,425.98.
The restaurant that had been one of the pioneering businesses in the neighborhood's revival will hold its last service May 2.
The Northern Ireland native is the author of nine cookbooks, including “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood.”
Pittsburgh’s soil and growing season might not be ideal for agricultural production — but perhaps it was ideal for producing Mon Rye.
Emily Catalano of the blog Good Food Pittsburgh is hosting a free food swap on May 9 in East Liberty: bring something, get something.
Craig McCloud is taking the frozen treats from the Pittsburgh Public Market and will be selling them from a bicycle-pulled cart.
A protein-packed meal you can hold in your hand.
The company “cannot say with certainty” how the bacteria was introduced to its facilities, Blue Bell’s chief executive Paul Kruse said.
“The Italians” and “Eating Rome”: Two books to better understand Italians and the art of eating like one
Baked, breaded chicken is usually so boring. Not to mention predictable. Not this dish.
An increasing number of “entopreneurs” are launching businesses to feed a growing appetite for crickets, mealworms and other edible insects.
New push for reformulated mustard in retail stores is part of the new owners’ vision for the company’s growth.
West Mifflin Area High School students on the culinary excursion learn there’s more Hispanic/Latino flavor in Pittsburgh than they thought.
The iconic Toronto-area food is a perfect project for the home cook.
After three decades of charming and educating cheese buyers, and calling everyone “Dearheart,” Ms. Pascuzzi is retiring at the end of May.
You know you have a keeper when you make a recipe and can’t keep your hands away from the finished dish
Also: Readers praise Jessica Server’s essay on eating alone, “Table for One”; Melvin Krall send his late wife’s moving poem about Passover.
Ragu Bolognese, which originated in the capital city of Bologna in the Emilia-Romagna region, is one of Italy’s most legendary dishes.
One of the items, the Cuban Pretzel Dog, comes topped with diced ham, house-made smoked pork, mustard and homemade pickles.
Local teacher Jessica Server finds out what happens when you remove the social aspect from a meal.
Less than 1 percent of the U.S. population has celiac disease, but many have some type of insensitivity to gluten.
Allie Sklarew, and her family, enjoys Lulu’s Noodles and other Pittsburgh restaurants during yearly check-up visit.
Our columnist gets fancy with grilled cheese.
A quick and easy stir-fry that makes it easy to eat your veggies.