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In sight of the malls and shopping centers of Upper St. Clair, a community garden thrives.
"Plant-Powered For Life," is a workbook, a collection of actionable steps to help readers eat more healthfully.
A recipe developed in honor of the Phipps Conservatory "Ripe, Red and Roasted" tomato and garlic festival.
Caldwell Linker and Alix Wiggins take part in the annual American Cheese Society Conference in Sacramento.
Burgh Bits & Bites will start running its new North Side food tour beginning Friday.
Marlene Parrish’s “Food Puzzle” left readers wanting more crosswords.
There are now 100 stores in Pennsylvania, West Virginia, west Maryland, eastern Ohio and upstate New York that carry the name Shop ’n Save.
Aldo Sauro's card table at the East Liberty Farmers Market is an array of fava beans, lettuce, basil and raspberries in foam containers.
Growers, producers and others have numerous ways to extend the season.
Keep a copy in your glove compartment.
Reader wants to see more on the environmental impact of raising beef.
Produce stand at P.F. Chang’s gives diners some fresh options.
Made with roasted, mild-tasting cod that’s been rolled in crunchy panko, these lightly fried cakes are sweet and delicate.
That means fond memories for our columnist and many other Pittsburgh crab fans.
The number of markets in the country has grown by more than 70 percent in the last six years, with 130 of them now in the region.
Stocking your kitchen with fresh, healthy ingredients is important, but it’s not the first step to eating better, notes ShopSmart.
Conventional wisdom pins this act of culinary genius on the Girl Scouts.
Our columnist is brushing the dirt off and cooking what she planted in the fall.
Labeling rule that went into effect this week should make shopping easier.
Our road-food photographer wants to roll that cart back to Pittsburgh.
Chef Derek Stevens is running for his daughter.
With the rise of the foodie era, the image of the burger has transformed from backyard barbecue staple to glammed up fast-food fare.
Eat’n Park, which planned its menu based on produce that could be locally grown, found that nature is not the most reliable partner.
The price of beef and veal shot up more than 10 percent from June 2013 to June 2014. Pork prices rose by 12 percent.
The stretch offers a few eateries to consider -- from sushi to pizza to kielbasa, including a “world fusion freestyle restaurant.”
Now’s the time to try some creative uses for those sprigs of fresh basil.
Several Pittsburgh businesses are part of “Bon Appetit Appalachia.”
Former Penn Brewery brewer is now fermenting honey wines to sell at his place and around the region.
A roundup of some summer festival and dinners.
Readers wonder: Can you use old-school pans on new-fangled stoves?
The new cafe at Google is the best restaurant you‘ll never go to in Pittsburgh.
The Pittsburgh Google offices mix play and whimsy with work.
It may be the end of an all-American, breakfast-eating, mimosa-drinking era. Orange juice is becoming passe, according to Nielsen data.
Grilled pizza continues to grow in popularity with home cooks as they realize how easy it is to make pies on a gas or charcoal grill.
Eight grandkids plus seven smoothies equals a big mess -- and great memories.
Wielding flour and an ax, Chatham food-studies student helps build a new community oven in Braddock.
Our columnist is making pickles by the bushel, and her homegrown cukes are next.
Slow Food Pittsburgh is sending two local cheesemongers to the American Cheese Society conference in Sacramento July 29 to Aug. 1.
‘Pickle whiz’ will lead Greenfield party and participants can take pickles home.
Boozy baked dessert is a different way to mark National Margarita Day today.
Pizza on the grill continues to be one of summer‘s hottest, and tastiest, trends.