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Food and Drink

Pittsburgh Whiskey festival provides exposure to new products

By Bob Karlovits
Whiskey and fine spirits are always matters of opinion. Which way do you go, bourbon or scotch? Neat or with ice, and how much? Or, …

Primanti Bros. to mail sandwiches nationwide

By The Associated Press
The Pittsburgh restaurant that stuffs its iconic sandwiches with French fries and cole slaw will be stuffing those fixins in the mail. Primanti Bros. is …

First Draft: Sours are easy to appreciate but tricky to brew

By Chris Fleisher
It looked like beer but tasted like something else. Papaya, white grape and guava, cut with a lemon acidity that was enveloped by a light …

Pumpkin muffins shift the fall season into high gear

By David Mcelhinny
Here’s some ideas for the Happy Halloween season. You can use any of them for the upcoming holidays also. They will complement into many menu planning ideas. Start the goblins and gremlins day off with these delicious seasonal muffins. Spiced Pumpkin …

Sweet, gruesome treats and crafts combine in Halloween party

By Staff and Wire Reports
It’s a big year for Halloween celebrations. The National Retail Federation estimates that Americans will spend $2.8 billion on Halloween costumes, including $1.4 billion on …

KitchenWise: Take the tedium out of making pumpkin risotto

By The Associated Press
If you’ve never made risotto before, you’re missing out on a great candidate for a weeknight meal. With no more at hand than the right …

Dinner in Minutes: Vermont Turkey Loaf with Mashed Sweet Potatoes

By Linda Gassenheimer
I have vivid memories of driving through Vermont when the sap was being collected from the sugar maple trees and buying authentic maple syrup. Pure …

Eight things my family learned by giving up processed foods

By Lisa Leake
A few years ago, I had the wake-up call of my life when I realized many of the foods I thought were healthy (by food industry standards) were highly processed. So, in an effort to completely overhaul my family’s diet, …

Fawn’s Mushroom Man hunts down fungi for restaurants

By Joyce Hanz
There is something other than game to hunt in the woods. It’s mysterious, wild and often misunderstood. Randy Danielson, aka “The Mushroom Man,” is having …

Grilled lamb chops are easy, elegant

By Tribune-Review
Celebrate the pomegranate season with these savory lamb chops. The combination of lamb with pomegranate juice was a favorite in California rancho kitchens in the …

Basic butter sauce adapts to the season

By Oneforthetable.com
Butter and white wine ... already you know this is good. These are the key ingredients for beurre blanc (literally, “white butter”), a traditional French …

Peanuts add crunch to Asian salad

By Eatingwell.com
Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe. Several types of dried seaweed are available in natural foods markets — arame and …

Spinach, rice pie is simple to make

By Eatingwell.com
This rice, spinach and cheddar pie is a cinch to prepare — especially if you have leftover cooked rice. If you don’t, follow package directions …

‘Foodies’ get fill in Western Pa. as groceries hire chefs to offer tips

By Chris Fleisher
Chris O’Brien draws on his 25 years of restaurant experience to dish out culinary tips every day to inquisitive home cooks. That people would seek …

Soup can warm the autumn chill

By David Kelly
Here’s a soup that will warm up all the fans in the stands and fortify the troops raking all those pesky leaves. It won’t take long — about 30 to 45 minutes — to make and will be an appetite …

Pittsburgh Pierogi Fest returns for second year to celebrate food, culture

By Candy Williams
A lot of hometown pride is stuffed into batches of pierogies, along with gobs of potatoes and cheddar cheese, sauerkraut or sweet prune (lekvar) fillings. …

Pickling renews its popularity with young cooks, farm-to-table movement

By Rachel Weaver
For some time, it seemed the idea of pickling had soured with younger generations. Today, the practice is enjoying a comeback as people look for …

KitchenWise: Why make your own chicken stock? Because it rocks!

By The Associated Press
Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety. The difference is in the …

Pesto dresses up those plain pork chops

By Linda Gassenheimer
Sauteed pork chops in a pesto sauce and tomato-flavored couscous is a quick, 15-minute meal. Fresh basil, parsley, pine nuts and parmesan cheese are a …

Tips: Let off the pressure with a pressure cooker

By The Washington Post
What’s so impressive about a pressure cooker? It cooks food fast — generally in a third or less of the time it takes other cooking methods. A pressure cooker works by trapping hot steam in a pot, which builds pressure …