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A new culinary biography explores the founding father’s life through the foods he favored and served.
The mini sandwiches are made with rotisserie chicken and topped with chunky marinara sauce and chopped basil.
The casserole is made with beans, pork, sausage and — if you’re lucky — duck, and is a classic French dish in the winter.
Loaded with beans, these vegetarian enchiladas pack a nutritional punch.
When a good protein is matched with a flavorful broth, the soup is ready for slurping.
When a bomb cyclone after-effects freezes your toes off, you need something hot and spicy to warm you up from the inside.
Opt for a garlic and white wine sauce or toss the spaghetti with squash and sausage or pair it with cauliflower and capers.
Eating healthier doesn’t have to be hard or taste bad. Just a few simple changes will change your diet for the better in 2018.
Start the new year right with a good-for-you pork dish that will make you wonder why you ever ordered Chinese takeout.
Mini Reuben pretzel sandwiches, mini raspberry cheesecakes, spiced nuts and spinach queso are some of the options.
A hearty cold weather dish of chicken, spinach and beans is an easy and quick reprise from all the rich holiday food.
Special occasions call for a special dessert. How about chocolate cake flavored with orange this holiday?
This dish is one of the most popular entrees at Lidia’s Pittsburgh in the Strip District.
The food editor from the Oregonian has recreated something that’s fresher and even better — Cranberry Ecstasy Bars
A little something sweet or crunchy or spreadable that’s made by your hand is a caring present to a friend, loved one or colleague.
Still looking for a gift for your favorite foodie? “Simple Pleasures” goes back to the basics with recipes made with accessible ingredients.
Gifts aren’t the only things that get wrapped up during the holidays.
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.