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Food and Drink

Washington County Restaurant Week features former White House chef

By Sandra Fischione Donovan
Former White House Executive Chef Walter Scheib was born in California but grew up in Bethesda, Md., often visiting a summer cottage in Adams County, ...

KitchenWise: Mastering the art of deglazing a pan with steak au poivre

By The Associated Press
One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat. For those of you into science, this is called the Maillard ...

Dinner in Minutes: Sweet and Sour Pork favorite Chinese stir-fry

By Linda Gassenheimer
With the start of the Chinese New Year soon, here’s a simple version of a favorite Chinese stir-fry dish that has great flavor and can ...

Homemade pad Thai  brings generations together

By Leah Eskin
Punctuation strikes you as handy, tidy and responsible. It’s rash to sound off without the pause inspired by the comma or the deep breath mandated by the period. Punctuation saves lives — when applied judiciously. You sigh over that panda ...

From frozen to table, shrimp is ready in 15 minutes

Wire Reports
Shrimp is so easy — the effort-to-reward ratio is high with this particular seafood. Even pulled straight from the freezer, you can have a platter ...

Braise those blues away with cold-weather vegetables

By Molly Stevens
Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there’s a surefire remedy for the winter vegetable blues: braising. For starters, braising refers ...

Brine and dry bird for perfect roast chicken

By Mario Batali
There is almost nothing more satisfying, both to cook and to eat, than roasted chicken. This is one of our staples for Sunday supper. Michael ...

Heavy cream adds a dramatic accent

By J.m. Hirsch
Sure, we’re all trying to lose those pesky 10 or 15 or whatever pounds, but that’s no reason to not keep a pint of heavy cream in the refrigerator. Truth is, a little fat like that can go a long ...

Mix and match mushrooms for a customized barley soup

By Tribune-Review
I love one-dish soup meals. Just add bread and a salad and you are ready to eat. Simple to cook and serve, this hearty version ...

Don’t sacrifice flavor when making gluten-free favorites

By David Kelly
Lately we’ve hearing about, reading about and possibly even sampling some gluten-free foods. Medical science advances, dietary requirements and lifestyle changes have all been brought to our attention. A loyal reader, Rose Blackstone, has requested a few tasty ideas that are ...

Oscar’s best-picture nominees inspire Pittsburgh-area chefs

By Rachel Weaver
The 2015 Academy Awards best picture nominees offer moviegoers everything from intense drama to whimsical intrigue. For anyone who found themselves hungry for more, ...

Pittsburgh’s annual South Side Soup Contest remains big draw

By Candy Williams
How hot are tickets to Pittsburgh’s annual South Side Soup Contest? They’re piping hot, typically scooped up in less time than it takes to ladle ...

New free app from Greater Pittsburgh Community Food Bank, UPMC features simple, healthy recipes

By Kellie B. Gormly
Having a good supply of healthy ingredients doesn’t always lead to a healthy meal. People have to know how to prepare and cook the food. ...

KitchenWise: Eggs deliver an Oscar-worthy performance, if properly cooked

By The Associated Press
Deviled eggs for Oscars night? Sure, they’re a staple at picnics and backyard barbecues, but when it comes to a special occasion, they are so ...

A la carte: Cheesy apps for your Oscar party

By Tribune-Review
Jazz up a tub of ricotta or a log of soft goat cheese using one of the following five topping ideas, then serve with crackers, ...

Cooking Class: Grilled Sweet Potato Salad at Southside BBQ Company

By Sandra Fischione Donovan
As did many Pittsburghers after heavy manufacturing left the region, Upper St. Clair natives Mike and Pat Joyce left home for jobs and a sunnier ...

Using kale makes a healthier version of a creamy gratin

By Mario Batali
Potatoes are not the only ingredient that can be made into a tasty gratin dish. Creamy kale gratin, highlighted in my newest cookbook, “America Farm ...

Butternut squash, white sauce transform culinary classic

By Tribune-Review
Lasagna usually feels like too much work for the Seriously Simple cook. However, using no-cook noodles and prepared peeled and cubed squash make this dish ...

First Draft: Use libations — not reservations — for Valentine’s meal

By Chris Fleisher
All of the tables at that fancy Mt. Washington restaurant are taken, and the nearest joint with availability on Saturday is a KFC in West ...

Pizza champ lifts pie-baking craft to new heights in latest ‘bible’

By Rachel Weaver
Pizza might be made of simple ingredients, but chefs and home cooks know mastering the much-loved meal takes more than any old dough, sauce and ...