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Food and Drink

Lime shortage has Pittsburgh bars, restaurants looking for alternatives

By Rachel Weaver
As Cinco de Mayo approaches, many ’Burghers are likely looking forward to imbibing in a few of the day’s signature cocktail — a nice big …

Belgian waffles at 1964 World’s Fair a long-lived, tasty memory

By Ula Ilnytzky
The notion of introducing a new food to the American public is almost inconceivable in an era of TV chefs, global cuisine and foodie websites. But that’s what happened 50 years ago at the 1964 New York World’s Fair in …

GoodTaste! Pittsburgh heads to Cranberry for a food-filled day

By Candy Williams
Chef Rahm Fama’s former Food Network show “Meat and Potatoes” was the inspiration for a new cookbook by the same name. Fama is one of …

Moving asparagus to the center of your plate

By The Associated Press
Start to finish:   40 minutes 1 pound (about 1 bunch) asparagus, tough ends discarded 3 tablespoons vegetable oil, divided Salt 5 ounces shiitake mushrooms, …

Dinner in Minutes: Philippines dish doesn’t take hours

By Linda Gassenheimer
Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar sauce cooked slowly over low heat. …

Craft Beer Week gives Pittsburgh brew fans a taste of new things

By Bob Karlovits
With more that 200 events in a 60-mile radius, a Gateway Clipper trip that sold out in 4 minutes and a examination of “real” ale …

Don’t rush steps when cooking risotto

By Faith Durand
Whether you’re cooking with someone special, or for a group of friends, or for your whole family, here’s a recipe that lends itself to some …

Cookbook author visits bakeries nationwide to learn the art of pie-making

By Tribune-Review
Teeny Lamothe was acting in Chicago — and baby-sitting to make ends meet — when she realized she wanted to follow her bliss: pie. She was baking one almost every day (and holding regular pie parties to unload her bounty), …

Liqueur flavors berry dessert

By Tribune-Review
Last-minute desserts can sometimes be challenging — if you aren’t buying them, that is. If you want to whip up something Seriously Simple that stands …

Make split pea soup with leftover ham

By Lee Svitak Dean
I’m practical and hungry, a duo that makes leftovers the best part of any holiday meal. That’s as true for the Easter ham as with any other platter of protein at a family gathering. At the close of the meal, …

Chocolate prices expected to soar as ingredients grow more expensive

By Rachel Farkas
Stock up on chocolate Easter bunnies and eggs this year. The price of chocolate could go up soon. Increased demand for cocoa beans in China …

Dress up you dessert table with these tantalizing treats

By David Kelly
The dessert table/section of the buffet is always the most stunning visual display and gets the taste buds rolling into high gear. Simple baked breads and muffins, attractively garnished play an important role in this tempting table. Here are a …

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 …