Dine: Pennsylvania’s German social clubs are the roots for this new cookbook

Jeremy Nolen shows the influences of growing up in Pennsylvania Dutch country in “New German Cooking,” written with his wife, Jessica.

In Northern Italy, they are particular about their balsamic vinegar

Hal B. Klein finds out everything about real balsamic vinegar, from its long history to its flavor.


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Kevin Sousa, a visionary chef with fiscal issues on his plate

Debts dogged previous ventures, but he’s clearing them while building a Braddock venue with foundation, nonprofit and crowdsourced support.

Former Mighty Oak Barrel owner to take over McCandless restaurant

Grainne Trainor plans to transition Blue Dining, a restaurant and martini bar, into a contemporary American restaurant with a focus on wine.



Munch goes to Hundred Wood, Downtown

The new Wood Street spot serves burgers, deli sandwiches, wings, pierogi, pizzas and other deep-fried and wood-fired bric-a-brac.

Pittsburgh dining is coming into its own. Never have there been so many compelling choices, from the elegant special-occasion restaurant to the ultra-casual noodle house.

Need some restaurant recommendations? Take a peek at the Post-Gazette's Fall 2014 Dining Guide.

Kitchen Mailbox

Extra-special Valentine's Day treats for those on restricted diets

Arlene Burnett cooks up chocolate desserts that would work for a variety of special recipients.

Kitchen Mailbox: More easy holiday cookies

Readers shared several recipes, which we share with you.


What's For Dinner

What's for dinner: Warm Pear-Apple Crumble

What’s better on a chilly February eve than a warm dessert?

What's for dinner: Posie's Chicken Tagine

One-pot meals, like this aromatic North African stew, are perfect for the busy cook.



Tuna Noodle Casserole: Yay!

What’s not to like about the rich combination of noodles and cheesy sauce, with a crunchy topping and “tuna fish”?


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