TribLIVE

| Lifestyles

Food and Drink

Cooking Class: Tako’s Taco al Pastor

By Sandra Fischione Donovan
Cooking Class visits the kitchens of area restaurants whose chefs share their popular recipes. Being forced to see a defunct check-cashing storefront adjacent ...

Use veggies, leftovers to stuff quesadillas

By Alison Ladman
Weeknight cooks love the versatility and ease of quesadillas. Construction is simple — two flour tortillas sandwiched around a bunch of fillings, then skillet toasted — and they can be made with just about any ingredients you have on hand. ...

Barbecue is easy choice for potlucks

By Eatingwell.com
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double ...

Traditional Nicoise-style salad uses canned tuna and anchovies

By Tribune-Review
This classic Provencal salad is said to originate in Nice, France. Many modern Nicoise-style salads include fresh grilled ahi tuna, but I prefer the imported ...

First Draft: East End, Wigle gamble on flavor with barrel swap

By Chris Fleisher
It is the barrel that never runs dry. First, it held a Kentucky bourbon. Then, a big malty barleywine. And most recently, a Dutch-style gin. ...

Arsenal hard cider now served at Soergel Orchards in Franklin Park

By Katelyn Ferral
Fans of Lawrenceville’s Arsenal hard cider now can find it in the North Hills. Arsenal opened a tasting house at Soergel Orchards in Franklin Park ...

Cool salads can add flavor, freshness to summer fun

By David Kelly
Let’s start this week with a light, colorful and flavorful salad that will be a hit will all of the crew. Dress it up with some fresh herbs from the garden and serve it with your favorite bread — a ...

In Western Pennsylvania, cookie tables aren’t just for weddings

By Sandra Fischione Donovan
When the Moon High School class of 1975 gathers this weekend to celebrate the 40th anniversary of their graduation, its members will feature a tradition ...

Summer’s favorite caffeine kick in Pittsburgh comes from cold-brew coffee

By Rachel Weaver
Every summer, like so many others, Laura Cammarata looks forward to indulging in her favorite iced coffee drinks. But in the past year, another option has ...

KitchenWise: Serving breakfast for dinner — plus pasta

By The Associated Press
This is the ultimate breakfast-for-dinner dish: bacon, eggs and toast (in the form of buttery crumbs), combined with spaghetti. Comfort food to the highest degree, ...

For maximum flavor, know your herbs

By Susan Selasky
Herbs are culinary workhorses of the kitchen. But, not all work together well because some have stronger, more assertive flavors than others. And you don’t want to mix too many herbs (fresh or dried) because they can get lost in ...

Cool salads can add flavor, freshness to summer fun

By David Kelly
Let’s start this week with a light, colorful and flavorful salad that will be a hit will all of the crew. Dress it up with some fresh herbs from the garden and serve it with your favorite bread — a ...

How to pack if you’re cooking on vacation

By The Washington Post
Many of us love to cook while on vacation, taking advantage of farm stands and local seafood, plus saving money and aggravation from waiting for a table at popular dining spots. When the rental house chosen is sight unseen, it ...

Pittsburgh-area chefs extend artistry to restaurant walls, floors, fixtures

By Sarah Sudar
It is no secret that chefs are artists in the kitchen. But some are using their artistic skills beyond the stove. Whether it’s laying ...

Seriously Simple: Venetian Apple Cake, moist but not too sweet, will fit any occasion

By Tribune-Review
It has taken me a lifetime of travel to finally visit one of the most enchanting spots: Venice. We stayed at The Bauer ...

Rib eye will be the star of the cookout

By Mario Batali
Go outside your typical grilling menu with a bold, meaty, oven-roasted addition. I often describe prime rib as America’s greatest gift to the world. ...

DIY granola lets you have it your way any time of day

By Alison Ladman
The best part of homemade granola isn’t that it’s cheaper. Or even that you can make it with healthier ingredients. The best part of homemade granola is that you can customize it to be the way you like it. Do ...

Juicy plum tart is even better with almond flour

By Leah Eskin
Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatballs. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit. Fascinating. But could crumbs plus juice be ...

KitchenWise: Why buy when DIY produces healthier, cheaper peanut butter?

By The Associated Press
For many parents, back-to-school time means back to packing lunch for the kids. And that means it’s time to revisit that old lunchbox mainstay, the ...

Corn and fire, put to the test

By Jim Shahin
Internet videos and cookbook recipes make grilling corn seem as easy as basic arithmetic. Cob on the fire plus cob off the fire equals classic summer bite. But the ear of corn I was holding might as well have been ...