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Food and Drink

Homebrewers timid when choosing commercial styles

By Chris Fleisher 9:14 p.m.
The question hung heavy over the parking lot of day-drunk miscreants: Which jagoff was going to mess it up? The Brew Gentlemen Beer Co. clearly ...

KitchenWise: Cut summer pies down to size — single serving size, that is

By The Associated Press
Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I actually favor single-serving hand ...

Dinner in Minutes: Jalapeno peppers put zing in speedy enchiladas

By Linda Gassenheimer
Tortillas have become part of mainstream American cooking, and it’s no surprise. Whether made from flour or corn meal, they’re easy to use and are ...

Full of surprises: Sweet or savory, watermelon fits the bill for summer

By Bonnie S. Benwick
Nothing hits the spot at an outdoor gathering quite like a beautiful slice of sweet, juicy watermelon — a perfect food to toss into a salad or eat on its own, with an edible rind that makes you want to ...

Don’t let the soggy weather dampen your summer menu

By David Kelly
Needless to say, all of this rain has really put a crimp in a lot of family get togethers, backyard barbecues and just good old summertime feasting. We are going to start this week with a recipe that you’ll be ...

Snappers treat revitalizes Lawrenceville’s Edward Marc Brands chocolatier

By Chris Fleisher
Edward Marc Brands was just a year from its centennial when it became a startup again. That is when the fourth-generation family business in Trafford began ...

How fish and wine can go together swimmingly

By Bill St. John
In the world of matching wine with food, little else is fishier than the hackneyed advice, “White wine with fish.” “Just any sort of white wine” isn’t the right advice. Each type of seafood or fish has its proper type of ...

Get pep with paprika

By Daniel Neman
Up until a couple of centuries ago, the only people who could afford spices were aristocrats. Spices were rare, they were picked in foreign lands ...

With store-bought crust, ice-cream pie couldn’t be easier to make

By Tribune-Review
Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn’t what ...

Smoky spices give bite to pea ‘hummus’

By Mario Batali
In my recent travels to Brazil, I experienced some of the freshest, juiciest, sexiest ingredients I’ve ever come across. The mangoes made me question whether ...

Sweet and spicy suits lamb chops

By Elizabeth Karmel
My favorite style of chops resembles lamb lollipops — a long, slender bone with a fat nugget of sweet and tender meat at the end. And they are just begging to be grilled. If you really want to ...

Extra effort pays off with pork tenderloins cooked on the grill

By David Kelly
This delicious pork recipe can be used as an entree paired with some rice, or as a familiar appetizer. Pork tenderloins will cook up nicely on the grill. They do need constant turning and basting, so select a grillmaster ...

Heinz History Center food expo looks at cookie-table tradition

By Candy Williams
This year’s fourth annual Hometown Homegrown Food Expo on June 27 at the Senator John Heinz History Center celebrates one of the region’s sweetest food ...

Popcorn explodes onto foodie scene

By Alice T. Carter
When Rob and Genalle Day opened Pittsburgh Popcorn Co. in 2008, people thought they were crazy. Seven years later, they are on the brink of ...

Shrimp and quinoa combine for an easy, robust summer salad

By J.m. Hirsch
The secret to a hearty summer dinner salad? You’ve got to stick with ingredients that come together in little time. Because, while I want my dinner salads to be robust and filling, I don’t want them to take a whole ...

KitchenWise: Great potato salad comes down to how and when you season it

By The Associated Press
I’m not a fan of potato salad that tastes like a bunch of spuds smothered in mayo. I want more. At the very least, I want to taste the potatoes. Trouble is, potatoes are pretty bland if not properly seasoned. ...

Cooking Class: Crab Cakes at Eighty Acres Kitchen & Bar

By Sandra Fischione Donovan
Cooking Class visits the kitchens of area restaurants whose chefs share their popular recipes. Don Winkie grew up an “Army brat,” living wherever his ...

These brownies have some spirit

By Oneforthetable.com
This is a classic, moist, fudgy brownie enhanced with Amaretto and almonds, but you could also make them with hazelnuts and substitute Frangelico for the ...

For pasta salad, ditch the bottled vinaigrette

By Alison Ladman
Make this the year you elevate your pasta salad. By which we mean, avoid the temptation to simply dump a bottle of vinaigrette over cooked pasta and a bag of frozen peas and call it a day. Turning out a ...

Deli meats can turn a frittata into the centerpiece of a meal

By Tribune-Review
Omelets are easy to make for one or two people but take too much time for a bigger crowd. That’s why I love making frittatas ...