The wild greens of springtime are on the rise—in the woods, by the creek, near the tracks, and in your garden, where they are known as weeds. These plants can be intensely bitter and aromatic, making their flavor too strong for many palates. For those who haven’t yet acquired a taste for them, turning these…

By Gretchen McKay From Pittsburgh Post-Gazette Summer calls for dishes that don’t require a lot of prep, hinge on seasonal produce and can be served either chilled or at room temperature, depending on the temperature of where you’ll be eating it. This pesto-dressed bowl of pasta fits the bill perfectly. Made with fresh cherry tomatoes…

by Gretchen McKay Pittsburgh Post-Gazette Are you getting itchy for travel? Me too, now that the spring is teasing us with warm and sunny weather that just begs for a road trip. In particular, I’ve been dreaming of Italy after seeing a friend’s post about his family’s trip to the Amalfi Coast. My husband and…

Pesto is a must-have sauce in the fridge. Yes, there are many already made in stores, some of better quality than others, but making it from scratch at home is super easy and so much better since you’re able to customize it with your favorite flavors. I always add a handful of baby potatoes to…

To make this pesto, all you need is a bunch of arugula, some excellent extra virgin olive oil (even better if delicately peppery, to match arugula’s bite), walnuts, and grated Parmigiano Reggiano. As you can see, this is a very short list of ingredients, but make sure to choose good quality ones. Read the recipe…