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Food and Drink

KitchenWise: DIY cheese? Yup. Homemade paneer is an easy, fun project

By The Associated Press
Saag paneer is a delicious and toothsome South Asian dish consisting of cubes of fresh cheese (that’s the paneer) combined with greens (that’s the saag) ...

Mushroom confit handy for weeknight cooking

By Cathy Barrow
When it’s time to make dinner, I enjoy the conceptualizing, I love the cooking and, when I have time, I luxuriate in the chopping and knife work as a slow, pleasant meditation. And then, there are those nights when making ...

Rye: New whiskey trend goes with the grain

By The Associated Press
Fans of brown spirits are taking a rye approach to imbibing. Hot on the heels of the bourbon boom, more ryes are appearing on shelves as consumers explore whiskey’s spicier, fruitier side. “People are rediscovering rye whisky and its unique ...

Blending trick keeps spring lamb burgers from tasting gamey

By Melissa D'arabian
No meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the South ...

Cooking Class: Salmon and Arugula Risotto at Trapuzzano Italian Chophouse and Martini Lounge

By Sandra Fischione Donovan
Cooking Class visits the kitchens of area restaurants, whose chefs share their popular recipes. Mike Budway was the general manager and Billy Frye ...

Allegheny Township winery a labor of love for couple

By Joyce Hanz
How far do you need to travel to savor a great local winery experience? Don’t expect to be in the car long, because there’s a thriving ...

Biscotti: Master Italy’s favorite cookie

By Domenica Marchetti
In 1858, Tuscan pastry chef Antonio Mattei opened up shop in the town of Prato and began selling crunchy, twice-baked cookies based on a centuries-old recipe. His original ingredients were flour, sugar, eggs and almonds or pine nuts from nearby ...

Store-bought wrappers make dumplings easy

By Emma Christensen
If you think frozen pork dumplings from the store are addictive, then just you wait until you try these homemade fellas. They are everything you ...

Making casserole? Put away the soup can

By Eatingwell.com
Chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. Forgo the sodium-rich canned soup and make a ...

Mayo keeps carrot cake extra moist

By Mario Batali
I am not a big fan of sticky or cloying cakes, so this carrot, hazelnut and ginger cake from my latest cookbook — “America Farm ...

The secret to healthy pasta is adding flavor — not fat — to the sauce

By Tribune-Review
Food trends come and go. Pasta got a bad rap when carbohydrates became our enemy. If you talk to nutritionists, they will tell you carbs ...

First Draft: Camaraderie stretches limits when making good beer

By Chris Fleisher
The three men had been at it since 6 in the morning, brewing beer the hard way. Andy Rich, Steve Sloan and Matt Allyn were ...

PNC Park continues to up its game

By Michael Machosky
Like the Pirates themselves, PNC Park has embarked upon a steady program of gradual improvements, year after year. Unlike the team, who truly had to start ...

Freeport wine festival makes helping others a matter of taste

By Cynthia Bombach Helzel
Those who attend the 10th annual Spring Wine, Cheese and Pasta Festival in Freeport will have a rare opportunity: They can spend an evening enjoying ...

Welcome spring with tasty dishes

By David Kelly
Hopefully we’ll start to see some real springtime weather. Well, here are some ideas to make the dinner table friendly to those who would like a change from the winter fare. First, a quick and simple potato salad that you can make ...

Friendships, better brews are highlights of Pittsburgh Craft Beer Week

By Michael Machosky
With all the gloom in the world, it’s worth a reminder that some things are actually getting better: The economy. The Pirates. Beer. Yes, beer is ...

Eastern European travel informs Pittsburgh chef’s vision

By Michael Machosky
Legume has long taken pride in its farm-to-table ethos, showcasing the amazing bounty of regional Pennsylvania farms. That’s a great plan for most of the year. ...

KitchenWise: Freshness, not thickness, matters when buying asparagus

By The Associated Press
When shopping for asparagus, people often focus on the wrong thing — how thick the stalks are. They think thinner is better. Truth is, ...

Try a healthy way to get the wilted spinach salad out of the ’70s

By Melissa D'arabian
Remember the warm spinach salad? That hot bacon dressing, crumbles of blue cheese, crunchy nuts and those canned orange slices, all mounded over a bed of slightly wilted spinach? I have fond memories of those now pretty-dated creations. My aunt ...