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Food and Drink

Eight things my family learned by giving up processed foods

By Lisa Leake
A few years ago, I had the wake-up call of my life when I realized many of the foods I thought were healthy (by food industry standards) were highly processed. So, in an effort to completely overhaul my family’s diet, …

Fawn’s Mushroom Man hunts down fungi for restaurants

By Joyce Hanz
There is something other than game to hunt in the woods. It’s mysterious, wild and often misunderstood. Randy Danielson, aka “The Mushroom Man,” is having …

Grilled lamb chops are easy, elegant

By Tribune-Review
Celebrate the pomegranate season with these savory lamb chops. The combination of lamb with pomegranate juice was a favorite in California rancho kitchens in the …

Basic butter sauce adapts to the season

By Oneforthetable.com
Butter and white wine ... already you know this is good. These are the key ingredients for beurre blanc (literally, “white butter”), a traditional French …

Peanuts add crunch to Asian salad

By Eatingwell.com
Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe. Several types of dried seaweed are available in natural foods markets — arame and …

Spinach, rice pie is simple to make

By Eatingwell.com
This rice, spinach and cheddar pie is a cinch to prepare — especially if you have leftover cooked rice. If you don’t, follow package directions …

‘Foodies’ get fill in Western Pa. as groceries hire chefs to offer tips

By Chris Fleisher
Chris O’Brien draws on his 25 years of restaurant experience to dish out culinary tips every day to inquisitive home cooks. That people would seek …

Soup can warm the autumn chill

By David Kelly
Here’s a soup that will warm up all the fans in the stands and fortify the troops raking all those pesky leaves. It won’t take long — about 30 to 45 minutes — to make and will be an appetite …

Pittsburgh Pierogi Fest returns for second year to celebrate food, culture

By Candy Williams
A lot of hometown pride is stuffed into batches of pierogies, along with gobs of potatoes and cheddar cheese, sauerkraut or sweet prune (lekvar) fillings. …

Pickling renews its popularity with young cooks, farm-to-table movement

By Rachel Weaver
For some time, it seemed the idea of pickling had soured with younger generations. Today, the practice is enjoying a comeback as people look for …

KitchenWise: Why make your own chicken stock? Because it rocks!

By The Associated Press
Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety. The difference is in the …

Pesto dresses up those plain pork chops

By Linda Gassenheimer
Sauteed pork chops in a pesto sauce and tomato-flavored couscous is a quick, 15-minute meal. Fresh basil, parsley, pine nuts and parmesan cheese are a …

Tips: Let off the pressure with a pressure cooker

By The Washington Post
What’s so impressive about a pressure cooker? It cooks food fast — generally in a third or less of the time it takes other cooking methods. A pressure cooker works by trapping hot steam in a pot, which builds pressure …

Cooking Class: Campenelle Pasta at San Lorenzo Ristorante

By Sandra Fischione Donovan
David Ariondo grew up in an Italian-American family in O’Hara and “always loved food and dining.” His parents took him to eat at different restaurants, …

Halloween treat: Orange pudding with chocolate shavings

By Melissa D'arabian
When it comes to sweets, I have a surprising trick up my sleeve. And the best part about it? It probably won’t cost you a penny because, most likely, you already have it but throw it in the trash. I’m …

Cipolline onions make short, sweet arrival in fall

By Tribune-Review
When the leaves start turning and the nights become longer, I know my little onions are back and ready for some good cooking. I could …

Tomato rice soup: A speedy bowl of creamy comfort

By J.m. Hirsch
When I was a kid, creamy tomato and rice soup was one of my go-to comfort foods. My mom would make it for me, and she would make it from a box. The soup was cloyingly creamy-sweet and the rice …

Study links DNA to how much coffee you drink

By Malcolm Ritter
How much coffee do you drink every day? One cup in the morning? Or do you gulp it all day? Scientists have long known that …

Adventure with Wine fundraiser set in New Kensington

By Tribune-Review
Peoples Library in New Kensington will hold the seventh annual Adventure with Wine fundraising event from 7 to 9 p.m. Oct. 14. Five wine-tasting stations will be set up, along with gourmet hors d’oeuvres from Hoffstots’s of Oakmont. Coffee and …

First Draft: Four Seasons’ local gem wins national stout award

By Chris Togneri
A couple of years ago, when brewing was still a mere hobby, Mark Pavlik hit on a recipe for a truly delicious stout. “He was …