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Food and Drink

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 …

Cooking Class: 1905 Eatery’s Pasta With Tomato Cream Sauce and Chicken Cutlet

By Sandra Fischione Donovan
When 1905 Eatery opened in April, Carmen Cupelli intended to make “a high-end hoagie place” out of the Stowe storefront his younger brother, Frank, had …

Olive oil adds some fruitiness to cake

By Tribune-Review
It’s walnut season, which is one of the indicators that fall is upon us. The harvest begins at the end of August and ends in …

Soup signals end of summer’s bounty

By Tribune-Review
Pappa al pomodoro is a rustic dish with flavors of home cooking and end-of-summer comfort food. While this traditional Tuscan dish is typically eaten hot …

Figs and balsamic bring the zing

By Eatingwell.com
A simple marinade of pureed, dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This recipe is adapted from Lori Welander’s grand prize-winning …

First Draft: The altruistic side of homebrewing

By Chris Togneri
Years before the ALS Ice Bucket Challenge, there was Brewing Up a Cure. It was more than eight years ago when the original members of …

These sweet, tasty recipes are downright ‘peachy’

By David Kelly
Peaches are a big feature in just about all the produce sections right now. The first recipe will make a sauce that will complement fresh peaches nicely but, also can be used with ice cream cake or other fruits. Straining …

Chefs bring their best at Pittsburgher 2014 Gourmet Burger Competition

By Candy Williams
Imagine a BBQ Whiskey Burger made with pulled pork, whiskey barbecue sauce, cheddar cheese and jalapeno slaw. Or a coffee-crusted burger with mixed greens, braised …

Allison Park Pepper Farm Festival extols virtues of Hatch chiles

By Michael Machosky
In Napa Valley, Calif., they have some of the best climate and conditions in the world for growing wine grapes. Hatch Valley in New Mexico …

Smoothies: The ultimate fast food can be prepared in minutes

By The Washington Post
Whether you’re making a nutrient-dense meal replacement, a protein-packed workout booster or a sweet treat, the flavor combinations are endless. The easy and forgiving nature …

Healthy Eating: Banish the blues with blueberry muffins

By The Associated Press
Ripe, plentiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the …

Sweet rolls, bread pudding and granola parfaits are on the brunch menu

By Noelle Carter
“Brunch is cheerful, sociable and inciting,” wrote Guy Beringer in Britain’s 1895 Hunter’s Weekly, in an article titled “Brunch: A Plea.” “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow …

There are many ways to flavor grill packets

By Sara Kate Gillingham
Eating anything from a packet of foil off the grill brings back fond memories of camping with my grandpa Ted. We made everything, from trout …

Garden-inspired Grilled Caprese Sandwich

By Cathy Pollak
When it comes to cooking, you never know where you are going to find inspiration. Of late, however, my muse has been a likely source: …

Chilled soup: The taste of summer in a bowl

By Tribune-Review
Chilled soups are the perfect food to eat when it’s just too hot to cook. They should be made ahead so there is plenty of …