For many of us who love to cook and host on Thanksgiving, one central mystery remains: What to pour?
We all love getting kitchen tips, those little tricks we should be doing to make us better cooks. But sometimes it’s the things we should stop doing that matter.
Stir-fry technique has many people intimidated. But if you can slice and stir, you can stir fry. So, let’s break it down, review the basics, and get everyone on their way to stir-fry success.
The growing options for outsourcing meal planning, grocery shopping and cooking can be called time-saving blessings or culture-destroying curses. In the end, they’re probably a complicated mix of both.
I love eating deviled eggs and egg salad, but I had been avoiding making either because it was so much trouble peeling the eggs. Then this summer, I visited my friend Kirsten. Her secret is that you crack the egg on the bottom (that’s the egg’s larger side, while the top is the more pointed side).
Here’s a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect.
Whether you are picking them at the market or off a tree, there are many great things to do with apples that don’t include making a pie.
With a bit of forethought, and a bit of time, we can safeguard some of this summer's magnificent produce and draw upon it all winter long.
A mix of homegrown chefs and transplants from other cities have been opening risk-taking and award-winning restaurants in Pittsburgh, offering creative spins on American food and authentic takes on cuisines like Venezuelan and Vietnamese that would have been hard to find less than a decade ago.
Breakfast, as you may have heard, is the most important meal of the day. That’s especially true for kids returning to school, who need fuel for energy and learning.
We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavor but doesn’t overpower it.
Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo.
More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months.