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Food and Drink

Ohio Township cake designer incorporates personal touch in creations

By JoAnne Klimovich Harrop
Cathy Burnheimer has a sweet job. She is a custom cake designer. “A cake should be the centerpiece and focal point of any special occasion and should ...

KitchenWise: Mastering the fine art of a deceptively simple tossed salad

By The Associated Press
Summer time is salad time. When it’s hot out and the garden is bountiful, everyone’s in the mood for a light and refreshing entree salad. ...

Cooking Class: Monterey Bay Fish Grotto’s Salmon Honey Lime

By Sandra Fischione Donovan
Monterey Bay Fish Grotto’s executive chef Edwin Smith and general manager Jennifer Marshall just can’t leave Pittsburgh. And they say their guests are enchanted, ...

Lettuce filled with seasoned chicken makes a tasty, light meal

By Tribune-Review
Years ago, I was invited to Hong Kong to attend a food festival, and we visited many historical spots and restaurants. One memorable meal began ...

Fried plantains are sweet, creamy

By Aarti Sequeira
My 16-month-old daughter has started identifying her favorite fruit, joyfully crying “ba-TA-ta!” as soon as she spies the cheery yellow fruit in our produce basket. ...

First Draft: Craft brewers rally to help one of their own rebuild

By Chris Togneri
From street level, the fire didn’t look that bad. Then, Bill Zimmer and his staff climbed onto the roof of a nearby bank for a ...

Wigle Whiskey celebrates anniversary with its first-ever bourbon

By Bob Karlovits
Wigle Whiskey is entering the burgeoning bourbon market with a bit of Pennsylvania power. It’s all about the corn, you know. Wigle, headquartered in the Strip District, ...

KitchenWise: Make better butter to go on top of dishes

By The Associated Press
It’s summer and your grill is about to go into overdrive. At the start of the season ,you’ll probably be content to cook perfectly seared, ...

Ban boring backyard meals: Get your grill geek on

By The Associated Press
With grilling season solidly upon us, let’s all take a moment to reflect on the various ways we send our food to the fire. There is, of course, Monday through Friday grilling. This is when the intense heat of ...

A la carte: Creamy Coconut Kiwi Smoothie; ‘Mystery Writers’ cookbook

By Tribune-Review
Kiwis are one of the most beautiful fruits. That gorgeous green, the tiny seeds, the sunburst from the center. This smoothie is packed with energy ...

Spaghetti Carbonara is simple to make — but hard to get right

By Russ Parsons
For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter ...

Think dessert as well as sandwiches and chips for picnics

By Alison Ladman
When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips. It’s all very transportable and all very easy to eat while perched on a blanket in the grass. ...

A lighter version of chicken cordon bleu

By The Detroit Free Press
When looking for different ways to prepare chicken breast, stuffing them with cheese and deli meats is a great option. Chicken breasts are pounded thin ...

With summer on the horizon, it’s time to think about potato salad

By Tribune-Review
At a national potato salad contest I judged last summer, every entrant claimed to have the “best” recipe. After sampling more varieties than I can ...

Take carrots to robust new level

By J.m. Hirsch
Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more ... robust. Because let’s face it, spring and ...

Avocado can sub for some fat in baking

By Melissa D'arabian
For me, this has been the year of the avocado. In addition to using them in all the usual suspects — guacamole, Cobb salads and club sandwiches — my family also has been smashing them up on toast (try ...

Farewell, ‘dear heart’: Longtime Pennsylvania Macaroni worker to retire

By Chris Togneri
There are more than 400 types of imported cheese offered at Pennsylvania Macaroni Co. in the Strip, and Carol Pascuzzi can tell you about each ...

Add a little spice to your grilling menu

By David Kelly
The outdoor cooking scene is in full swing. Let’s start this week with one to impress both the troops and your guests. Have plenty of cooling beverages for everyone as this may be a tad bit spicy. You can make ...

Picklesburgh celebration coming in July

By Bob Karlovits
A 35-foot-long pickle balloon floating over the Rachel Carson Bridge will be the next really big “dill” for Downtown Pittsburgh. Picklesburgh, expected to become an annual ...

Event celebrates WQED personality Fennimore’s love of food

By Kellie B. Gormly
Pittsburgh culinary legend Chris Fennimore is quick to point out that he is not, in fact, a chef — just a glorified home cook who ...