← Close Menu

Close Menu →


 Lamb and Eggplant Casserole.

Eggplant might be weird but it's wonderful

The purple vegetable is exceptional when combined with lamb for a casserole or tahini and yogurt for a carpaccio or red pepper for a spread.

2 days ago

Overnight French Toast rises bright and early for breakfast

The French Toast can be layered with bananas or pears or dried cranberries, and is served with a buttery caramel syrup.

2 days ago

 Pastry chef Arbil Lopez poses for a photo with a honey cake at Cafe Eighteen in Squirrel Hill.

Rosh Hashana : A holiday of hope and honey cake

Cafe Eighteen’s pastry chef, Arbil Lopez, explains the science behind the ingredients of the cake.

4 days ago

 Kale and Apple Salad with Toasted Nuts

Let's eat: Kale and Apple Salad with Toasted Nuts

Too tired to cook? This easy fall salad is cheesy, super crunchy and filling.

6 days ago

 In the Moroccan Beet and Orange Salad, earthy sweet beets are combined with juicy oranges, and their flavors are accented with cumin and garlic.

Fresh, seasonal choices for a Rosh Hashana feast

Make a beet and orange salad; tabbouleh with fruits and nuts; sweet potato hummus and eggplant salad.

1 week ago

 A Spanish-inspired marinade of paprika, pounded garlic and olive oil lends an earthy depth to ribs made in the oven.

Forget barbecue for ribs, bake them instead and serve with salsa verde

For the Steelers’ first home game of the season, cook baby back ribs in the oven and coat them with an herb-y condiment.

1 week ago

 Barley Strawberry Shortcake with Witbier Curd and Hopped Sugar.

Let's eat: Barley Strawberry Shortcake with Witbier Curd and Hopped Sugar

A beer festival is not complete without a sweet dessert.

1 week ago

 Cheese and Apple Quesadillas.

Three quick and portable breakfast options for busy students

For students, breakfast is the most important meal of the day. If they help make it, they’ll actually eat it.

2 weeks ago

 Spaghetti and marinara for dinner or retooled as pasta salad.

Lunchtime at dinnertime? Solving the school lunchbox dilemma can be done the night before

As we dive into September and a new school year here is some advice for lunch-box packing: Keep it simple and give them what they like.

2 weeks ago

 24-Hour Omelet.

Easy dishes every college student can make for dinner

Got a kid who’s no longer on a college meal plan? No worries — all he or she needs to make lunch or dinner is a pan and a handful of simple

2 weeks ago

 Italian Plum Tart

Let's eat: Italian Plum Tart

Take advantage of these Italian prune plums, which are at the peak of the season right now.

2 weeks ago

 Mixed nut-Nutella tassies.

Sweeten a Labor Day potluck with cookies, pies and cakes

Nutella-filled tassies, chocolate-caramel bars and Texas Sheath Cake travel well and will please any crowd.

3 weeks ago

 Roasted Cocktail Shrimp

Sides are mainstays at a Labor Day potluck

You cannot go wrong with a shrimp cocktail, mushroom-bacon quiche or a pasta salad loaded with vegetables.

3 weeks ago

 Mexican Corn Fritters with Guacamole

Get your Labor Day potluck started with chorizo pate, corn fritters, zucchini tart

The appetizers are easy to transport, don’t require much assembly and beautiful to look at and eat.

3 weeks ago

 This simple pasta dish checks off every box when you’re craving simple Italian food that still feels fancy.

Let's eat: Pasta with Shrimp in Tomato Cream

Garlic, tomato and cream make a fabulous fresh sauce for shrimp and pasta.

3 weeks ago

 Chopped salad made with mixed-greens, fresh vegetables, garlic vinaigrette and dried blue cheese at Atria's in Mt. Lebanon.

Chopped salad might sound mundane, but it's not

Cobb salad is the queen of them all where are the ingredients are precisely chopped and thoughtfully rendered.

1 month ago

 All that rain has slowed the tomato season some.

Miriam's garden: Heirloom tomatoes are ripening, slowly but surely

Monsoon-like rains and cooler weather has slowed the tomato season, but the sunny days will cheer them up.

1 month ago

 Magical Moon Pies are a heavenly delight that traces its roots to Chattanooga, Tenn., in 1917.

Let's eat: Magical Moon Pies

Celebrate the first coast-to-coast total solar eclipse since 1918 on Monday with a heavenly Southern treat.

1 month ago

 Cucumbers for sale at the Main Street Farmers Market in Washington, Pa.

Cucumber sandwiches appropriate for formal settings and beyond

For a bolder and rustic sandwiches, select small Persian, thin-skinned or super crispy cucumbers.

1 month ago

 This chilled corn soup from "V is for Vegetables" by Michael Anthony is made with corn stock and coconut milk.

Evoking the cold and hot side of corn soup

Corn kernels have the ability to the shine in chilled soups, hot chowders and bisques at room temperature.

1 month ago

 Shredded Chicken Tacos with Chipotle Kale Slaw adds spice to summer.

Let's eat: Shredded Chicken Tacos with Chipotle Kale Slaw

Kale teams up with chipotle in adobo to create a spicy slaw for tacos.

1 month ago

 What's a piecaken? A cake with a pie buried inside, of course.

Piecaken gets a summer makeover with chocolate, peanut butter

The peanut butter pie inside a chocolate cake is something even bored kids can bake.

1 month ago

 Pittsburgh Steelers Alejandro Villanueva during afternoon practice at Latrobe High School.

Fueling a football team, the Steelers way

With two daily practices and workouts, the Steelers work up an appetite during training camp and make every calorie count.

1 month ago

 Turkey ricotta meatballs are a perfect big-batch dish to serve a crowd or keep on hand in the freezer. The saucy meatballs are from "Small Victories" by Julia Turshen.

One good recipe: Turkey meatballs with ricotta beg for seconds

The meatballs from Julia Turshen's cookbook, “Small Victories,” are saucy and are baked, not fried.

1 month ago

 Creamy Corn and Tomato Pasta Bake is a great side for a barbecue.

Let's eat: Creamy Corn and Tomato Pasta Bake

Two of summer’s best offerings star in a creamy, cheesy casserole that can be prepared ahead of time and then baked right before serving.

1 month ago

 French 75 (2.0 Edition) is made with limoncello, gin, sparkling wine and garnished with thyme sprigs.

Cocktails from the garden are coolly refreshing

Fresh herbs, vegetables, alcohol and imagination are the key ingredients for creating concoctions.

1 month ago

Too much zucchini? Nah, there can never be too many

The summer squash grows in abundance now. When picked young, they are sweet and crisp.

1 month ago

 Homemade ice cream from left: Burnt almond, strawberry and coffee.

Vintage ice cream recipes from the first days of the Post-Gazette

Columnist, cooking school founder and dietitian, Sarah Tyson Rorer, helped popularize the Philadelphia-style ice cream.

1 month ago

 Cloud eggs are fluffy white meringues with an egg yolk nestled in the middle.

Cloud Eggs: A fluffy taste of heaven

Cloud eggs are suddenly a social media darling. But the French have been whipping up a version of the floating meringues for centuries.

1 month ago

 Chick'n Shack Sandwich comes from the cookbook "Shake Shack: Recipes & Stories."

Let's eat: Chick'n Shack Sandwich

Nothing beats a fried chicken sandwich for a summer picnic.

1 month ago

 Blueberry slushie for grown-ups made with blueberry wine, sauvignon blanc and pureed blueberries.

If only fresh blueberries would have some chutzpah

The blue-hued berries are wonderful in baked goods and slushies, but rather blah just as plain old fruits.

1 month ago

 The jackfruit has sweet bulbs of fruit.

Jackfruit, a meat alternative, makes its way to local stores

Move over, seitan. There’s a new stand-in for meat, and it grows on trees.

1 month ago

 Yellow Squash Pasta with Caramelized Lemon goes well with grilled meat or poultry.

Let's Eat: Yellow Squash Pasta with Caramelized Lemon

Turning zucchini and summer squash into curly spaghetti-like strands or fat flat ribbons is like sharpening a pencil in elementary school.

2 months ago

 It is best to sear a rack of lamb on both sides in a skillet on a stove top before cooking it in the oven.

All-star chefs to compete in the 1st Western Pa. Lamb Festival + Cook-Off

Twenty-four chefs will be divided into 8 teams to cook some of the country’s best lamb on Sunday at Ace Hotel Pittsburgh.

2 months ago

Corn is sweet, so why not turn it into a dessert?

How about making a rice-and-corn pudding or a cornmeal cake with corn kernels and raisins.

2 months ago

 Garlic-Chili Pork Rice Bowl is a great platform for colorful vegetables and a six-minute egg.

Let's eat: Garlic-Chili Pork Rice Bowl

Fresh veggies pair with garlicky pork for an easy, summery rice bowl.

2 months ago

 Enjoying homemade popsicles on Thursday, July 6, 2017 are, from left, siblings Mae, Caleb and Autumn Waters of Ben Avon.

Cool off with ice pops on a hot summer day

Almost any fruit or vegetable can be pureed and turned into an ice pop, and combinations are endless.

2 months ago

 Chili Buns and Slaw Dogs from "Victuals: An Appalachian Journey, With Recipes" by Ronni Lundy.

A new appreciation for Appalachian "vidls"

Southern Appalachia cooking shines in this new James Beard Foundation Book of the Year: “Victuals: An Appalachian Journey with Recipes.”

2 months ago

 Lasagna-Stuffed Zucchini Boats

Let's eat: Lasagna-Stuffed Zucchini Boats

Garden-fresh zucchini stands in for lasagna noodles in this classic Italian dish.

2 months ago

 Apricot Almond Calfouti.

Get your clafouti fix during apricot season

The fruits turn tart and zingy in the classic rustic dessert from France.

2 months ago

 Sirloin Pineapple Boats with Chili de Arbol Salsa will add pizzazz to your Fourth of July meal.

Let's eat: Sirloin Pineapple Boats with Chili de Arbol Salsa

Start the party on July 4 with a picture-ready kebab dish.

2 months ago

 Goat Cheese-Stuffed Lamb Burgers

The best burger in each of Pennsylvania's burgs

A gustatory tour of Pennsylvania burgers with 10 yummy recipes to try.

2 months ago

 This simple dessert is the perfect vehicle for mulberries.

Let's eat: Mulberry Clafoutis

Turn a neighborhood nuisance into a delicious dessert.

3 months ago

 Strawberries, Parmesan cheese, red chicory and chives top a ready-made pizza crust.

Pizzas that taste just like summer

Whether the pie is made with a from-scratch shell or slice of Italian bread, it can accommodate any type of seasonal topping.

3 months ago

 The pick-me-up taste in the Salted Tahini Chocolate Chip Cookies comes from the sesame seed paste and flaky salt.

Tahini is becoming a star in confections, condiments

The sesame seed paste adds flavor in cookies, salad dressings and smoothies.

3 months ago

 American Flag Cheesecake Bars.

Unfurl the red, white and blue with patriotic cheesecake bars

Celebrate Flag Day with creamy, fruity cake cut into bars.

3 months ago

 Garden Swiss chards don't have as thick and tough a rib as store-bought ones.

Miriam's Garden: Colorful leafy Swiss chard brings cheer to the garden

Chards might be related to beets, but they are all about the leaves.

3 months ago

 The finished product.  Angel food cake roll is frosted with cream cheese icing and topped with berries.

Roll out angel food cake with summer berries

Follow a step-by-step tutorial to make a light fruity and creamy log.

3 months ago

 Creamy Shrimp Salad with Radish and Cucumber is a simple dish to make but comes out elegant.

Radish adds a lovely hue in creamy shrimp salad

After you buy your radishes at the farmers market, add them to a shrimp salad for spice, crunch and elegance.

3 months ago

 Spicy Chicken Kabobs with Vegetable Rice

Let's eat: Spicy Chicken Kabobs with Vegetable Rice

You will impress at a cookout with this colorful kabob dish in which you can add your own ingredients and adapt your own spice level.

3 months ago



Munch goes to Bobby D’s

Does a Kennedy pub have the most locally sourced sammie in Greater Pittsburgh? Either way, it’s got a good story.

The Food Column
Let's Eat