Gobble up some new skills at fall cooking classes

From wine pairings to French cooking to gluten-free baking, you can find a variety of classes in Pittsburgh.

Pittsburgh grain pioneers look to past for flavor

There are more local farmers planting more fields of these special organic grains and selling all they can produce


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Dine: Language an important ingredient on menu

Over the past decade, wording on menus has gone from seducing diners through flowery descriptions to the stern aloof listing of ingredients.

A feast of ethnic dining has sprouted on Downtown's Smithfield Street

Indian, Russian, Turkish and Syrian are among the flavors blending within a few blocks of Smithfield.



Munch goes to San Lorenzo Ristorante

Roman flair of San Lorenzo a fine find in Lawrenceville.

Munch goes to Social at Bakery Square

The emphasis here is on socialization: daily drink specials, an inviting patio and a noticeable conviviality among staff and customers.


The Food Column

The Food Column: Ever hear of a gnocchi Western?

Parkway Theater holds “Spaghetti Westerns” (movie and spaghetti) and “Sunday Morning Movie Services” (coffee/doughnuts with classic movies).

The Food Column: A 'Mega Challah Bake'

About 300 Jewish women from all over Pittsburgh will converge on the Beth Shalom Ballroom next Thursday to make bread and share prayers.



The pressing business of hard cider

A cidery in Benton makes an “old” drink seem new again

Beer: Big Pour Week continues, pumpkin beers proliferate

There still are a few events hap­pen­ing for “Big Pour Week,” lead­ing up to and fol­low­ing the Steel City Big Pour.


What's For Dinner

What's for Dinner: Ginger Lime Beef Stir-fry

Hectic days call for something quick and easy for dinner.

What's for Dinner: Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions

Preparing to cook at the Steel City Big Pour beer event last weekend got me thinking about beefy, beery burgers on the grill.



A change of appetite: Eating healthfully more simply

Diana Henry’s new cookbook is still about good food, and it’s better for you


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