← Close Menu


Close Menu →

Recipes


 Barbecue Pork Puffs is a party-ready finger food.

Let's eat: Barbecue Pork Puffs

Light flaky pastry is the yin to the yang of rich barbecue pork in this easy summer appetizer.

about 10 hours ago


 A breakfast smoothie.

Smoothies for around the clock

Versatile beverage can be breakfast or lunch in glass or a snack in the middle of the afternoon or dessert after dinner.

3 days ago


 Blueberry-Sour Cream Pancakes with Big Batch Bacon.

Expecting lots of company? Then serve easy-to-make breakfast

Blueberry pancakes, scrambled eggs with smoked salmon and breakfast bread pudding are all crowd-friendly.

3 days ago


 Aji de Gallina (Chicken Chile).

Western Pennsylvania native, Katie Choy, masters the taste of Peru

“Family Secrets: Experience the Flavors of Peru!” features a spicy blend of native, Spanish and Asian cooking styles.

3 days ago


 Quick Pho Broth-Poached Shrimp and Vegetables features grains instead of traditional rice noodles.

Let's eat: Quick Pho Broth-Poached Shrimp and Vegetables

A soup that offers a taste of Vietnam in a bowl is an ideal meal in hot weather.

1 week ago


 Pig Pickin' Cake. It has mango and orange zest in the batter, and is covered in buttercream crushed pineapple and coconut frosting.

Roast or no roast, Pig Pickin' cake is creamy and dreamy

Moist and fruity, the layered yellow cake is often served at pig roasts in the Carolinas.

1 week ago


 Steak Sandwiches on Texas Toast.

Espresso, Texas toast add oomph to steak sandwich

Treat Dad on Father’s Day with a tasty, hearty sandwich that has roots in the Lone Star State.

1 week ago


 Zucchini Pie (Kolokithopita) is simple to make, and it freezes well.

Let's eat: Kolokithopita (Zucchini Pie)

This Greek pie travels well to graduation parties, backyard barbecues and picnics -— and it is yummy, too.

2 weeks ago


 A classic strawberry jam, made with ripe berries and a Granny Smith apple, which is shredded.

Cooking with fresh vegetables and fruits

Take advantage of the bounty at your neighborhood farmers market to make salads, jams and pestos.

2 weeks ago


 Pork Rhubarbecue gets its tart-sweet taste from early summer mainstays strawberries and rhubarb.

Let's eat: Pork Rhubarbecue

An easy, tart-sweet oven barbecue results from combining strawberries and rhubarb.

3 weeks ago


Miriam's Garden: Green onions are coming up while beets are taking their time

Onions in the lower beds look terrific, but those in the middle bed don’t seem to be suited to our changeable climate.

3 weeks ago


 Key lime pie

Beach vacation on a plate: delicious dishes await

Vacation cooking can be terrific because it doesn’t have to be labor-intensive or complicated, and the food is fast and simply prepared.

3 weeks ago


 This easy strawberry salad won't last long at the table or a holiday picnic.

Let's eat: Best-Ever Strawberry-Spinach Salad

A quick and easy salad is a salute to the short-but-sweet strawberry season.

4 weeks ago


 Inspired by an annual Cuban barbecue in Pittsburgh, "El Cubano del Lado Sur" is a blended and seasoned beef and chorizo patty topped with a Cuban "Mojo" sauce, Jarlsberg cheese, Serrano ham, pickle chips and mustard on toasted sourdough.

The Grownup Pizza Burger and the South Side Cuban

Here’s a pair of gourmet burgers inspired by a childhood experiment and an annual neighborhood cookout.

1 month ago


 Warm Potato Salad with Green Olive Vinaigrette from "Whole World Vegetarian" by Marie Simmons.

Lighter side dishes for the Memorial Day buffet

Here are three vegetable-packed recipes where clean flavors shine through, instead of being laden down with mayo and melted cheese.

1 month ago


 All-American Cheeseburgers with Homemade Pickles.

Simple is best when it comes to grilling burgers

A his-versus-her approach to building the ultimate hamburger

1 month ago


 Versatile cannellini beans, vegetarian chipotle sausage and poblano chilies enliven White Bean and Hominy Chili.

Let's eat: White Bean and Hominy Chili

Who says chili has to include meat?

1 month ago


 Grilled Chicken Skewers from "Flavorwalla" by Floyd Cardoz.

The 'Flavorwalla' cookbook is a fusion of many different cuisines and cultures

It’s the second book from chef Floyd Cardoz of the now-closed Tabla in New York City, also a four-time Beard Award nominee.

1 month ago


 Strawberry Cream Cheese Tart.

One good recipe: Strawberry Cream Cheese Tart

Strawberry cream cheese tart is an “essential recipe” that’s easy to make and great tasting.

1 month ago


 Built in 1770, George Washington's Gristmill at Mount Vernon produces grain products on millstones powered by a 16-foot waterwheel.

George Washington’s reconstructed gristmill offers a historic look at Colonial grains

After acquiring the mill in 1997, The Mount Vernon Ladies’ Association embarked on a five-year renovation.

1 month ago


 The homemade sauce is the secret to success with Cheese Enchiladas Con Carne.

Let's eat: Cheese Enchiladas Con Carne

Enjoy this hearty Tex-Mex dish from South Texas.

1 month ago


 "Bonjour Kale"  by Kristen Beddard.

Food column : Former Pittsburgher chronicles kale crusade in memoir

Kristen Beddard tells her tale of bringing kale to France.

1 month ago


Miriam's Garden: Rain or shine, let the gardening season begin

Welcome to a new gardening season. Despite the erratic weather, rhubarb, sweet peas and greens are starting to thrive.

1 month ago


 Green Curry Braised Salmon.

Salmon cookbook is a good catch for creative recipes, tips

Diane Morgan showcases the versatility, exceptional flavor and health benefits of North America’s third-most consumed seafood.

1 month ago


 Cool Whip Strawberry Pie.

Cool Whip: Still cool after 50 years

America’s favorite frozen topping has a devoted fan club as it is time-saving, keeps for a long time and brings up good memories.

1 month ago


 Gluten-free Chicken Noodle Salad

Let's eat: Gluten-free Chicken Noodle Salad

Expect your appetite to spiral out of control with this easy chicken salad.

1 month ago


 Sydney Tyner, 12, prepares Chicken Taco Tower for her mom, Amy Reed, the head chef of Phipps Conservatory and Botanical Gardens.

Chefs cook for Mother's Day: Sydney Tyner, Pennsylvania winner of Healthy Lunchtime Challenge in 2015

I feel blessed to have a mother who makes steaks for me, says the sixth-grader from Ross.

1 month ago


 Lauren Kudlawiec learned how to make Blueberry Pound Cake from her mother, Barbara Bucci of Johnstown. "My mom played a paramount role in my cooking career," Mrs. Kudlawiec says.

Chefs cook for Mother's Day: Lauren Kudlawiec, runner-up on Rachael Ray’s 'Great American Cookbook Contest'

The Cresson high school teacher says her mother played a pivotal role in her cooking career.

1 month ago


 Vincent Brady with his mother, Janice Brady of Mentor, Ohio.

Chefs cook for Mother's Day: Vincent Brady, winner of ‘Almost Famous Chef’ Signature Dish award

The Pittsburgh Art Institute culinary student will be cooking for scores of moms on Mother’s Day.

1 month ago


 Chef Elise Wims prepares Capellin pomodoro with prawns and scallops in the kitchen at the Holiday Inn in Monroeville.

Winning delights for Mother's Day

Pittsburghers, who have showcased their culinary skills on national TV and contests, say their most devout fans have been their moms.

1 month ago


 Jacqueline Wardle plates Brioche French Toast in her booth, Josephine's Toast, at Smallman Street Galley in the Strip District. The booth is named after Jacqueline's maternal grandmother who "always burnt the toast, but got the butter and jam on at just the right time to create a culinary masterpiece."

Chefs cook for Mother's Day: Jacqueline Wardle, finalist on 'Cutthroat Kitchen'

The owner of Josephine’s Toast in Smallman Galley says her mother has been her faithful cheerleader through the ups and downs of her career.

1 month ago


 Key Lime Bundt Cake.

Win mom's heart with easy yet divine desserts

Make her a square-shaped Key lime cake or cookies or fudge that require only two ingredients.

1 month ago


 Cracked Wheat Pilaf with Spring Peas is a taste of spring.

Let's eat: Cracked Wheat Pilaf with Spring Peas

This toasty cracked wheat pilaf makes it easy to go green in spring.

1 month ago


  Almond, Orange and Semolina Cake for Orthodox Easter.

Find a piece of heaven in the syrup-drenched revani

The cake, named after a Turkish poet, is made with semolina and topped with sugar syrup.

1 month ago


Roasted Asparagus

Spring is the best time to eat fresh asparagus, and it doesn’t need fancy flavor enhancements.

2 months ago


 French Onion Soup, from "Cook, Pray, Eat Kosher: The Essential Kosher Cookbook for the Jewish Soul," is delicious and easy to make.

Let's eat: French Onion Soup

You don’t have to be Jewish to eat Kosher during Passover.

2 months ago


 Lisa O'Connor, left, and Amanda Williams are pastry chefs at Six Penn Kitchen, Downtown.

Hard and sweet life of a pastry chef

Lisa O’ Connor and Amanda Williams make more than just desserts at Six Penn Kitchen. They make the breads, garnishes and after-dinner mints.

2 months ago


 Chicken Soup with Cilantro Matzah Balls.

Celebrate a time of tradition and change for Passover

Accent matzo balls with jalapeno and cilantro or dot karpas salad with dates and pine nuts.

2 months ago


 Spaghetti Frittata with Arugula and Fresh Herbs.

Go green with an arugula-herb frittata for Earth Day

Be kind to the planet by making a meatless dish with seasonal ingredients.

2 months ago


 Chicken liver pate on crostini with pickled fava beans and chianti reduction, aka The Census Taker, was the Post-Gazette's entry in this year's  Hair Peace Charities’ annual Recipes for a Cure fundraiser.

Let's eat: The Census Taker

A sumptuous party appetizer pokes fun at one of Hollywood’s greatest horror villains.

2 months ago


 Macaroni and cheese samples from last year's MACC n' Cheese Bakeoff in Morningside are plated with wings and celery.

Food Column: Sample contestants' entries at MACC n' Cheese Bakeoff, and help a cause

The macaroni and cheese contest will be held at Morningside VFW on April 30 and proceeds will benefit the annual Morningside Mile.

2 months ago


 Savory Granola.

Savory oats is no fad; it's here to stay

A recent issue of “Food & Wine” called savory oats a chef’s healthy trend.

2 months ago


 Quinoa Bowl with fried egg and avocado.

Liven your breakfast with the venerable quinoa

The ancient grain, packed with nutrition and flavor, is perfect for quiches, muffins or simply served with fried egg.

2 months ago


 Enchiladas de Espinacas take time to prepare, but it is well worth it.

Let's Eat: Enchiladas Espinacas (Spinach Enchiladas)

Just because it’s good for you doesn’t mean Meatless Monday has to be boring.

2 months ago


 Pork and Beans Bars from "The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life by Anna Ginsberg."

Give in to cookies, the savory kind

Bake cookies with pork and beans or ham and cheese or sausage and potatoes.

2 months ago


 Caption: Chicken Tikka Masala.

In home-canned tomatoes we trust

Enjoy preserved summer tomatoes now and use them in chicken tikka masala, chili and with yellow squash.

2 months ago


 From left, Matthew Sheeler, Aden Whitlinger and Celeste Chitambo work on measuring sugar for oatmeal chocolate-chip cookies.

Food Column: Children get a lesson in basic kitchen skills

The classes in Sharpsburg teach proper boiling and draining techniques, egg preparations and using a knife properly.

2 months ago


  Singapore Rice Noodles from Gwyneth Paltrow's "It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook."

Let's eat: Singapore Rice Noodles

These kid-approved pan-fried noodles are heavy on the veggies.

2 months ago


 Asparagus spears are laid out side by side in this tart made with goat cheese.

Savor the savory side of early spring

Tarts, salads and meats are elevated with a seasonal touch.

2 months ago


 Strawberry Buttermilk Cake from “Back in the Day Bakery Made With Love.”

Fragrant, fork-tender desserts are the stars of the spring table

From strawberry and cherry-almond cakes to raspberry shortcakes to orange scones, there’s a reason to celebrate the season.

2 months ago


Advertisement


Restaurants
Munch
Recipes
Drinks
The Food Column
Let's Eat