As harvest wraps up, farmers tally up their crops

The steady rains that helped the vegetables made cutting and baling hay for livestock tough.

Pumpkin: One of fall's favorite flavors

When you begin to think of pumpkin as both a flavor and a softening and moistening superstar, your baking world will open up wide.


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Dine: Let's never tolerate harassing behavior

Incidences of sexual harassment in restaurants are everybody’s business.

Bars pay an arm, a leg and a beer for NFL content

The Steelers are king in Pittsburgh. But many bars in the area are paying small fortunes for the ability to broadcast other NFL games.



Munch goes to Colangelo's

Italian bakery Colangelo's is hidden gem in Strip.

Munch goes to Bartram House Bakery & Cafe

The South Side’s Bartram House is the third and largest location in the small locally owned bakery and restaurant chain.


The Food Column

The Food Column: Reading serves up a 'Small Batch' of canning insight

Author Suzanne Cope discovered that artisanal foods started making a comeback around the time the recession began in 2007.

The Food Column: Bringing in the church ladies for Pierogi Fest!

A local smokehouse is teaming up with church ladies to make a brisket-topped pierogi dish for the Pittsburgh Pierogi Fest.



Beer: Local brewery plans to celebrate its silver medal

Christian Simmons and Mark Pavlik, co-owners of Four Seasons Brewing Co. won a Great American Beer Festival silver medal.

Tastings: Bridges Wine Co. links California and Pittsburgh

An expert winemaker from California, James McCeney, migrates to Pittsburgh after marrying a local woman and opens up a high-end winery.


Kitchen Mailbox

Kitchen Mailbox: Two cakes you can fall for

Two cakes featuring fall fruits make special treats for breakfast, lunch, brunch ... or just because you’re craving a delicious cake.

Kitchen Mailbox

Our columnist meets a former colleague of her husband -- to break the bread.


What's For Dinner

What's for dinner: Cheesy Baked Pumpkin Mac-and-Cheese

Pumpkin, one of fall’s most versatile fruits, pairs perfectly with mac-and-cheese

What's for dinner: Pot Roast Quesadillas

Pot roast tastes great with mashed potatoes or buttered noodles, but boy, do the leftovers also make a terrific filling for quesadillas.



Miriam's Garden: Really local apples

The other day, just before a much-needed rain, I went out to my diminished but still productive garden to see what I could find.


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