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Food and Drink

Easter traditions bring a welcome blast of spring, nostalgia, sweets

By Tribune-Review
Easter baking Baking holiday treats with youngsters can be fun and easier to manage with the Easter Stamp Cookie Cutter from Williams-Sonoma. The stainless-steel cutter …

Everything you always wanted to know about Easter hams

By Susan Selasky
Easter is prime time for ham, and every year, questions crop up about it. So, here are some answers to the questions I frequently hear this time of year: Question: Should I buy a whole or a half ham? How …

Healthy Eating: A light, airy fruit pudding from America’s past

By The Associated Press
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to …

Dinner in Minutes: Souvlaki (Lamb Kabobs) with Lentils and Rice Pilaf

By Linda Gassenheimer
Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kabobs comes …

HuffPost gets (sugar) high on Prantl’s torte

By Alice T. Carter
The Huffington Post, the Internet news aggregator, just discovered something Pittsburghers have long known: Prantl’s Bakery makes a superb Burnt Almond Torte. “Living in New …

Cooking Class: Cider House Pork Chop With Granny Smith Apple Slaw at Bistro 9101

By Sandra Fischione Donovan
Chef-proprietor Sean Minahan of Bistro 9101 in McCandless admits there are many great places to eat up and down Perry Highway, which stretches from West …

Pork roast is a great alternative at Easter

By Tribune-Review
If you are tired of the same Easter ham to celebrate the holiday, I hope you’ll try this delectable recipe. When I developed this idea, …

Spring for seasonal ingredients for this fresh, chilled pasta dish

By Tribune-Review
Even though it is spring, 16 percent of all dinners made in America tonight will be from the frozen food aisle of the supermarket. It’s …

‘Meat and potato’-type restaurant coming to Shadyside

By Sam Spatter
A new restaurant is coming to Bellefonte Street in Shadyside. David Ondik told members of the Shadyside Action Coalition Thursday he plans to open The Yard, a “meat and potato”-type restaurant featuring higher-quality hamburgers and foods, sometime in mid-May. The …

Start the day off right with this tasty breakfast treat

By David Kelly
We’ve been looking at some ideas for the Easter and Passover holidays forthcoming, but what about a breakfast idea for now? Are the troops tired of the same old eggs? Here’s a way to spruce up their breakfast plate. Baked …

Pittsburgh chefs reveal favored gadgets in their kitchens

By Sandra Fischione Donovan
Chefs can’t create their culinary masterpieces with their bare hands. It takes talent, food — and, often, their favorite gadgets. From high-tech to low-tech, several …

Healthy Eating: Egg whites work magic to make filling omelet for 2

By The Associated Press
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible …

Mu Shu Pork Wrap pairs with Stir-Fried Bok Choy

By Linda Gassenheimer
This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few …

A la carte: Ritz Crackers on bacon bandwagon

By Tribune-Review
Is everything better with bacon? Nabisco thinks so. The company’s Ritz Crackers line has joined the better-with-bacon party by adding the savory flavor in a …

Freezer case key to weeknight artichokes

By Joe Gray
Fresh artichokes are one of my favorite foods, and, yet, I find myself passing them by at the grocery store, having thought about the work in cleaning them and decided against it. Even baby artichokes require trimming and peeling, then …

We stuff Turkey Day birds, so why not Easter hams?

By Alison Ladman
At Thanksgiving, we stuff turkeys. At Easter we stuff...? Hams! It’s not as crazy as it sounds. And it’s much easier than you think. We …

Give Easter side dishes the respect they deserve

By Alison Ladman
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend …

Consider kale salad when planning Easter meal

By Elizabeth Karmel
There was a time when kale was just ornamental. Then, suddenly, it became a culinary superstar! And with good reason. Because when you start eating …

Transform bread dough into lemony sticky buns

By Alison Ladman
Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So, we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it …

The last hurrah of winter squash

By Mario Batali
The only thing better than one acorn squash recipe this time of year is two acorn squash recipes. Right now, I’m making risotto colla zucca …