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Recipes


 Lidia Bastianich and her daughter, Tanya Bastianich Manuali, say they have a system that works when it comes co-writing cookbooks such as "Lidia's: Celebrate Like an Italian."

Basic recipe for Lidia's new cookbook? Testing 10 to 15 dishes a day

Lidia Bastianich and her daughter, Tanya Manuali, have come out with their eighth cookbook, “Lidia’s Celebrate Like an Italian.”

about 17 hours ago


 Kasha Stuffed Peppers

Let's eat: Kasha-stuffed Italian Peppers

Trade buckwheat for beef in these easy, cheesy stuffed peppers.

1 day ago


 The Indian restaurant Rasika in Washington, D.C., has come out with its first cookbook.

Rasika's cookbook reveals the restaurant's house secrets

The debut cookbook by the acclaimed Indian restaurant in Washington, D.C., features recipes of its popular dishes.

4 days ago


 Homemade hard cider

Hard cider isn’t hard at all to make

Here’s a step-by-step guide to making hard cider at home.

4 days ago


 Cider Baked Beans

Celebrate apple season with easy cider recipes

Eating apples are only half the fun. Your fall menu should also include dishes made with cider.

4 days ago


 Fig, pear and walnut salad

One good recipe: Fig, Pear and Walnut Salad

’Tis the season also for pears and figs; they enhance the greens and go well with blue cheese.

4 days ago


 Spaghetti Squash with Kale and Pecorino Romano Cream

Let's eat: Spaghetti Squash with Kale and Pecorino Romano Cream

Trick your kids into eating their veggies with this creamy fall “pasta” dish.

1 week ago


 Souffles, besides being delicious and deceptively easy to pull off, are totally old school, classy with a delicate strength, like Audrey Hepburn in a ramekin. (Food styling by Mark Graham.) (Abel Uribe/Chicago Tribune/TNS)

How to whip up a cheese souffle that won’t fall (well, it will, but that’s science)

Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For

1 week ago


 Venison with mushrooms in a sour cream gravy, plated with new potatoes and carrots

Wild for game? You might be if you prepare it the right way

Instead of the same old, same old, serve venison with mushrooms, braised rabbit with Canadian bacon and roast duck with spices.

1 week ago


 Honey Sriracha Wings with Sesame

Let's Eat: Sticky wings with honey and Sriracha

We’re almost a month into the regular NFL football season. By now you should be perfecting your skills for that great pre-game eating.

2 weeks ago


 <div class="libPageBodyLinebreak">Honey Sriracha Wings with Sesame </div>

Let's eat: Sticky Wings with Honey and Sriracha

Kick off your football tailgate on Sunday with chicken wings that are sticky, sweet and Sriracha hot.

2 weeks ago


 Easy Maple Turkey Breakfast Sausage.

This fall, say hello maple and so long pumpkin spice

As comfortable with sweet as it is with savory, maple syrup is a moment.

2 weeks ago


 Golden Shakshuka is made with yellow bell peppers and yellow cherry tomatoes.

Hang on to fading flavors of summer with a shakshuka

This vibrant one-pan egg dish is made with yellow bell peppers and yellow cherry tomatoes.

2 weeks ago


 Creamy Corn Chowder

Let's eat: Summer's End Corn Chowder

Savor the last of summer corn with this easy recipe for delicious chowder.

3 weeks ago


 The fourth annual fig fest will be held Friday at Wigle Whiskey Barrelhouse and Whiskey Garden in Spring Garden.

Celebrate fall with figs and whiskey

Wigle Whiskey and Tango Food Truck join forces Friday for a night of fig festivities at the whiskey maker’s Spring Garden tasting room.

3 weeks ago


 Donna Garlitz holds a plate with, clockwise from left, beef rouladen, red cabbage, knackwurst and spaetzle at the Garlitz Oktoberfest party in Mt. Lebanon.

Oktoberfest: Everybody is a little German right now

Donna Garlitz’s parents are Italian and Syrian but she channels the best German cooks when her Oktoberfest party comes around.

3 weeks ago


 Vegans and vegetarians will love this brightly spiced eggplant and tomato curry.

Garlic shines whether it is assertively pungent or not

The bulb works in dips, curries, sauces and can speak with Italian, Greek and Indian accents.

3 weeks ago


 Pawpaw Bread with Toasted Walnuts

Let's eat: Pawpaw Bread with Toasted Walnuts

The humble pawpaw is in season. Sweet and fruity, it’s a delightful substitute for bananas in this easy loaf bread.

1 month ago


 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.

1 month 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.

1 month 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.

1 month 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.

1 month 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 month 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 month 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 month 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.

1 month 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.

1 month 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

1 month 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.

1 month 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.

1 month 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.

1 month 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.

1 month 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.

1 month 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months 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.

2 months ago


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Munch goes to The Pub at 333

Oakmont pub provides a good bet to hunker down and watch the Steelers with quality food and drink, and a lot of TVs.

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