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Food and Drink

Cooking Class: Pub-Style Shepherd’s Pie at Monterey Pub

By Sandra Fischione Donovan
About 11 years ago, Mark Wade and his wife, Nancy McMahon, who live in the Mexican War Streets, lamented that a former bar and restaurant …

Hobby evolves when couple decides to open Kiski winery

By Cynthia Bombach Helzel
It’s been said that luck is what happens when preparation meets opportunity. After nine years of making wine as a hobby, Brad Gerano and fiancee …

Hearty turnovers can save you time

By The Associated Press
These earthy, hearty turnovers work equally well as a fall gathering appetizer and an easy weeknight meal. And not just because they are delicious and comforting hand pies that pair wonderfully with red wine. These turnovers also are easily prepped …

Couscous stands up to savory entrees

By Tribune-Review
When you need a side dish that works with strong-flavored entrees, this is it. Israeli couscous — a baked semolina or wheat pasta — is …

Bulk up salads with Brussels sprouts

By Melissa D'arabian
Eating a salad a day is one of my strategies for making sure I get at least one serious daily dose of raw veggies. And if you love salads as much as I do, listen up, because I’m about to …

First Draft: Chances are, that pumpkin beer is missing ... pumpkin

By Chris Fleisher
The harvest reports began in late August. “Word on the street is that Nunkin crop yields may be down by 30 to 40 percent this …

Culinary Corner: Spicy crab cakes will bring some zing to your next party

By David Kelly
Here’s a mildly spicy crab cake recipe that will make your party more than special. You can use jumbo lump crabmeat or regular crabmeat, as long as it’s fresh. Frozen crabmeat won’t work quite as well. Do not drain the …

10 fresh ways to use butternut squash

By Alison Ladman
Just as you’re finally finishing the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas. But before we get cooking, let’s talk prep. Butternut’s thick skin and rock-hard …

KitchenWise: Bean there, done that? Learn to love dried beans

By The Associated Press
I didn’t appreciate the numerous lovable qualities of dried beans until my college years, when I was living on my own in a house with …

Dinner in Minutes: Shrimp mac ‘n’ cheese maximizes flavor, cuts fat

By Linda Gassenheimer
Add shrimp to your mac ’n’ cheese for an updated version of one of America’s favorite meals. Wine columnist Fred Tasker suggests serving it with …

Colorful chicken stir-fry gets good dose of lemon

By Eatingwell.com
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and green onions. But feel free to …

Yogurt marinade locks in flavor

By Tribune-Review
There is still time to enjoy an outdoor barbecue as autumn approaches. Barbecued chicken is really simple to prepare and is a good standby dish …

The right pan can make you a better cook

By The Chicago Tribune
Picking the perfect pan for cooking may seem simple enough. A frying pan for scrambled eggs and burgers. A huge pot for boiling pasta or sweet corn. If you want to cook well, though, choosing the right pan for a …

Ben & Jerry’s inspires brownie flavors

By Nealey Dozier
Here’s an ooey-gooey take on the brownie: strands of silky salted caramel and feather-light marshmallow cream cut through a sea of chocolate, making for a …

Fleeting availability of pumpkin ramps up excitement for fall flavors

By Rachel Weaver
Much like the Santa trinkets and toy sales whose arrival lets shoppers know the holiday season is upon them earlier every year, a certain fall …

Former White House chef will prepare 4-course dinner in Canonsburg

By Rachel Weaver
Chef John Moeller was used to celebrities attending lunches and dinners he prepared. As a longtime White House chef, he usually had advance notice of …

An easier way to poach an egg? Get a strainer

By The Associated Press
Several years ago, Lyonnais salads were quite the rage in New York’s French bistros. Then the fad faded, and I forgot all about them. That I, until this past summer, when I had the happy opportunity to teach some classes …

Dinner in Minutes: Hearty pizza has focaccia base, shrimp topping

By Linda Gassenheimer
On the rugged Mediterranean island of Sicily, vegetables, fish and shellfish are staple ingredients. A pizza with the combined ingredients of sun-soaked tomatoes, tangy onions …

Tomato pie: A late-summer Southern classic

By Elizabeth Karmel
Tomato Pie is a classic Southern dish made in late summer when the tomato plants are heavy with ripe fruit, but everyone has had their fill of tomato sandwiches and salads. It is essentially a pie shell filled with fresh …

The flavor of fall — pumpkin pie in a cinnamon bun

By Alison Ladman
A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet? That’s right... We took our autumn baking to a delicious new level by combining two classics, then topping them with an intensely good homemade caramel …