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Food and Drink

Bartenders are discovering some inventive ways to use craft brews

By Alice T. Carter
John Schlimm admits that the idea of beer cocktails was not initially appealing. “It sounded almost sacrilegious,” says Schlimm, author of several books and cookbooks …

Alfresco Italian Garden Dinner fundraiser highlights local fare

By Candy Williams
It makes sense that a dinner celebrating the traditional family vegetable garden will take place outdoors in an open field on the grounds of Fern …

Latrobe again plays host to Great American Banana Split Celebration

By Cynthia Bombach Helzel
Banana-split lovers will be able to get their fill this week at the second annual Great American Banana Split Celebration in downtown Latrobe. The dessert …

Healthy Eating: Corn adds sunny side to dinner omelet with salmon

By The Associated Press
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why …

Dinner in Minutes: Cool, make-ahead salads suit this summer season

By Linda Gassenheimer
Summer is a great time for boating, swimming or just plain relaxing. These quick salads will give you time to enjoy the festivities. The broiled …

Mushrooms beef up dishes while cutting calories and fat

By The Washington Post
If you have a question about mushrooms, Bart Minor is your guy. As the president and chief executive of the Mushroom Council for 16 years, he has a stunning depth of knowledge about edible fungi and an alarming enthusiasm about …

Cooking Class: Berkshire Pork Chops With Apricot Mostarda at Altius

By Sandra Fischione Donovan
Jessica Bauer had worked for seven years as a chef at  Bistro 19 in Mt. Lebanon when members of the Mazzarini family approached her and …

Grill tomatoes on the vine for a stunning starter

By Elizabeth Karmel
Often, the best dishes are the simplest. A common feeling among chefs is that if you use the best-quality ingredients and treat them lightly, you will be rewarded. I couldn’t agree more. This is illustrated perfectly by this recipe for …

Zucchini dish benefits from Pomi, an Italian staple

By Mario Batali
Pomi is a staple in authentic Italian homes. Created in Parma in 1935, this brand of passata, or strained tomatoes, has been widely available in …

Chilled, sauced artichoke halves

By Tribune-Review
Did you know that artichokes are actually the plant’s flower bud? I love artichokes. I have steamed, simmered, baked and grilled them. In the summer months, there is nothing more delightful than a simple cooked artichoke where I can peel …

Restaurant-supply stores offer variety and bargains for individuals

By Alice T. Carter
For home cooks, bakers and foodies, a browse through a restaurant supply house is the equivalent of winning the golden ticket to Willie Wonka’s Chocolate …

First Draft: First-time homebrewers should hop right in

By Chris Togneri
Relax, don’t worry, have a homebrew. That mantra, coined by the godfather of homebrewing, Charlie Papazian, is homebrewing’s golden rule, and it is found repeatedly …

Classic Whoopie Pies can bring out the child in all of us

By David Kelly
Do you want to reward the troops for all the hard work in the garden? They’ll really “whoop it up” when you make this classic favorite. Whoopie pies should be prepared and eaten the day they are made. If they …

Healthy Eating: Celebrate the season with a triple-tomato salad

By The Associated Press
At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are at …

Sangria, roasted peppers make entertaining easy

By J.m. Hirsch
When it comes to summer entertaining, it’s not hard to impress. But it’s easy to get yourself in over your head trying to do so. Which is why I have a few rules about summer gatherings. About all entertaining, actually. …

Dinner in Minutes: Pile this orzo pilaf onto your plate

By Linda Gassenheimer
Here is a light, vegetarian summer supper that will keep your kitchen cool — no need to turn on the oven — and requires very …

A la carte: Microwavable version of SpaghettiOs launching

By Tribune-Review
Campbell’s SpaghettiOs were introduced nearly 50 years ago as the world’s first spoonable spaghetti. The newest product from this childhood favorite is a convenient microwavable …

Corn and goat cheese dress up grilled peppers

By Erin Alderson
When it comes to grilling, I’ll try anything. I love grilled beets, polenta and cheeses such as halloumi, along with the more conventional range of …

Cardamom a sweet and savory addition to meals, desserts

By Daniel Neman
Here is the wildest, craziest, most mind-blowing fact about cardamom: Not only is it a spice that is used in savory and sweet dishes, it is an important ingredient in the cuisines of India, Southeast Asia, the Middle East and …