Gourmet classics, Peanut Soup and Spoonbread, date back to the 1700s in America.
Our columnist finds hope amid spring storms and budding plants in her slow growing garden.
Carb- and calorie-free, shirataki noodles are an excellent source of fiber. They're traditionally served in soup.
It's the cream cheese that does it: Rhubarb, Strawberry and Ricotta Turnovers are good for Shavuot and spring.
We compile and test several simple recipes you can make for the mom in your life.
These delectable biscuits feature everyone's favorite morning food: bacon and eggs.
Miriam Rubin and her garden are being transformed, once again, by spring.
Western Pennsylvania native Casey Barber's "Classic Snacks" book shows you how to make "just about every major junk-food item known to man."
The PG's Gretchen McKay takes a look at a new grocery delivery service that can make dinner a snap.
It's Cinco de Mayo on Sunday, which means it's time to find that perfect Mexican recipe to pair with a pitcher of margaritas.
PG food writer Gretchen McKay provides ways to carbo load before the Pittsburgh Marathon.
Mom's two new recipes score points with her kids at dinner time.
If you're racing in next week's Pittsburgh marathon or half-marathon, you're probably starting to think about pasta.
Mushroom Bourguignon is an elegant meal in the middle of the week.
Fast and easy, made with pantry-ready ingredients and cheap, it's still a standby, even though it's never been glamorous or fashionable.
Technically, this is a side dish, but served with rice and salad, it would make a terrific vegetarian entree.
A new cookbook is built around one "gran's" recipes; our columnist invites you to share yours.
Not enough rhubarb for pie? Make a smulpaj. Similar to a classic crumble, it's a shallow layer of fruit topped with a delicious oaty mix.
If you're yearning for lighter, fresh flavors, make poultry your palette with these new recipes.
Caroline Wright makes cooking cheap, nourishing meals easy with her new cookbook.
This recipe pays homage to the flavors of the Mississippi Delta with dried peaches and chopped spiced pecans.
The St. Andrew's Society of Pittsburgh's National Tartan Day celebration is on Saturday, April 6.
The 11-year-old put herself in the running by winning a blue ribbon at last year's Washington County Fair for her Spam contest entry.
Chef Shawn Culp, an instructor with the Art Institute of Pittsburgh, made this with Chilean sea bass, but we substituted turbot.
In the mood for something lighter? Cool and crunchy, with spicy-sweet chicken tucked inside, lettuce wraps hit the spot.
You might think this book would be more useful before Easter. But it has some different ideas for dishes you can make using hard-boiled eggs
Book dissects the food of Jesus' time.
Easter is a harbinger of warmer days and fresh vegetables.
Parishoners at SS Peter & Paul church in Ambridge still take baskets to be blessed before Easter.
The sweet treats such as cake pops, chocolate and coconut cups, and lollipops can become special holiday surprises for young and old alike.
Don't wait: Use those good dishes for the family.
Ham usually gets all the attention on Easter, which is something of a bummer for those who don't eat meat.
It struck me as I was making these cookies for the first time earlier this winter: They're kosher for Passover!
The pastry chef and the newspaper feature writer help you remake the favorite candy bars of your youth.
Two colorful new guides bring multiethnic and modern influences to an ancient and storied cuisine.
A day of reverence and celebration, Easter brings with it a number of foods that reflect the rich culinary traditions of many worlds.
Making pastry from scratch makes me crazy, so when I spotted this recipe for crust-free quiche, I had to try it.
The view up the muddy tree-lined lane could be a scene in Vermont. In the 1950s. But it's northern Allegheny County, this past Sunday.
Special tuna and sardines brands worth looking for to create delicious recipes.
This year Gretchen McKay makes a vow to add a few dishes to her repertoire that have their roots in Ireland.
Spring is almost here, and local fruits and vegetables won't be far behind. Time to pick Community Supported Agriculture delivery.
There are still 2 1/2 weeks of Lent remaining. Who else is getting a little bit tired of eating fish?
Virginia Phillips visits Chile and partakes of the seafood.
The crew of Pike Place Fish" have a cookbook that's out today: "In the Kitchen with the Pike Place Fish Guys."
Here in Pittsburgh, the favored preparation for fish on Fridays during the 40-day Lenten season appears to be frying.
Two upcoming cooking classes promise culinary adventures -- one with a fish theme, in keeping with all the fishy stories in this week's
I'm not a huge fan of fishy fish, but every once in a while, to please my fish-loving husband, I'll nibble on a piece of salmon.
Cooking ahead and freezing meals saves more than just time for busy people and their families.
When the weather turns frightful, here are a few recipes to use up the eggs, milk and bread.
Tender Bar + Kitchen, the soon-to-open Lawrenceville lounge, has an impressive lineup of star-tenders -- and quality cocktails.
Our Lady of the Sacred Heart Legacy Gala will be held Saturday March 2, at the Hyatt Regency Pittsburgh International Airport.
To most home cooks, "preserving" means canning or perhaps freezing food.
Potato gnocchi are relatively easy to make and demand no special equipment. But they do require a tender touch.
School lunch staples get tasty and healthy update at benefit for Environmental Charter School student group project.
Kale is all the rage in America. In France, not so much. But a Pittsburgh native has launched "The Kale Project" to change their minds.
Gretchen McKay cooks up some recipes to munch on while watching the Oscars.
Miriam dines at Hoboken's Cucharamama, a Pan-American restaurant co-owned by cookbook author Maricel E. Prescilla.
You gotta love a meal that comes together in one pot and while it's simmering away makes your kitchen smell like heaven.