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Brightened with lime and green chilies, this creamy chicken dish is the perfect for fighting off winter’s chill.
Because it can serve 16 to 20 people, a slab pie is much easier than making (and carrying ) two or three 9-inch pies.
The tang of lemon and ginger in this crispy Chinese dish is addictive.
Eggs are inexpensive, a quick fix, nutritious, and yummy. They’re perfect for the time of year when time and money are in short supply!
Danish-inspired comfort food will chase away whatever ails you.
Cheese — generally soft white — and pastries fried in oil have became symbolic foods for Hanukkah, also known as the Festival of Lights.
The slow cooker has never been more popular, and not just for those racing against the clock.
Just because an appetizer is easy doesn’t mean it can’t be elegant.
Pittsburgh Post-Gazette staffers are bringing some extra jolly to your Christmas and holiday cookie merrymaking by sharing recipes that
Even though it is referred to as a candy, divinity is for all purposes a cookie the macaroon way.
When a brownie is shaped as a Christmas tree and has a thick green frosting, it’s a sign of comfort and joy.
These drop cookies are made with coffee, cocoa, dried fruits and nuts.
Scented with spices, these ginger-molasses cookies are soft and chewy.
This shortbread gets filled and drizzled with cranberry puree that is redolent with cinnamon.
Jam-filled linzer cookies have a subtle nutty flavor.
The recipe from a free 1989 holiday cookie booklet is still a go-to for Post-Gazette staff writer Sara Bauknecht nearly 30 years later.
These cherry-preserves filled bars, with coconut and almonds, are easy to make and a nice twist on regular blondie recipes.
Candy cane cookies take a little bit of work but are fun to make, especially with children.
The holidays can be exhausting, but making dinner doesn’t have to be.
Pecans and walnuts are tossed together with brown sugar and maple syrup for an irresistible pie.
Why settle for a turkey sandwich when it’s easy to reinvent your Thanksgiving leftovers into something more fabulous?
“Tree of Life: Turkish Home Cooking” by Joy E. Stocke and Angie Brenner
“Rasika: Flavors of India” by Ashok Bajaj, Vikram Sunderam and David Hagedorn
“Christopher Kimball’s Milk Street” by Christopher Kimball
“The Haven’s Kitchen Cooking School” by Alison Cayne
“Lidia's Celebrate Like an Italian” by Lidia Bastianich and Tanya Bastianich Manuali
“Onions Etcetera: The Essential Allium Cookbook” by Kate Winslow and Guy Ambrosino
“Cherry Bombe: The Cookbook” by Kerry Diamond and Claudia Wu
“Cooking at Home With Bridget & Julia” by America’s Test Kitchen
“Desserts” by the editors of Food & Wine
Our take on a “Guerrilla Taco” from the streets of Los Angeles.
A traditional butter-basted turkey is a must and so are scrumptious glazes for leftovers, or a second bird.
Fresh-shucked oysters add flavor and moisture to Thanksgiving stuffing, and no, it won’t make side taste fishy.
It takes more creativity to pull together multigenerational meals with different eating preferences, but encourage everyone to pitch in.
Whether you go the traditional or the nontraditional route, sides play a starring role for a Thanksgiving feast.
Buckwheat is a gluten-free, protein-rich substitute for wheat.
Leftover candy corn, Snickers bars and Dum-Dum lollipops can be melted and crushed to form a new sweet treat.
Lidia Bastianich and her daughter, Tanya Manuali, have come out with their eighth cookbook, “Lidia’s Celebrate Like an Italian.”
Trade buckwheat for beef in these easy, cheesy stuffed peppers.
The debut cookbook by the acclaimed Indian restaurant in Washington, D.C., features recipes of its popular dishes.
Here’s a step-by-step guide to making hard cider at home.
Eating apples are only half the fun. Your fall menu should also include dishes made with cider.
’Tis the season also for pears and figs; they enhance the greens and go well with blue cheese.
Trick your kids into eating their veggies with this creamy fall “pasta” dish.
Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For
Instead of the same old, same old, serve venison with mushrooms, braised rabbit with Canadian bacon and roast duck with spices.
We’re almost a month into the regular NFL football season. By now you should be perfecting your skills for that great pre-game eating.
Kick off your football tailgate on Sunday with chicken wings that are sticky, sweet and Sriracha hot.
As comfortable with sweet as it is with savory, maple syrup is a moment.
This vibrant one-pan egg dish is made with yellow bell peppers and yellow cherry tomatoes.