One of the best ways to show your dad you care is by cooking him something extra special for Father’s Day, like a hearty pulled pork sandwich. The best part is, the dish only takes five minutes of work to prepare. This delicious sandwich is an icon at any backyard barbecue. But it needs to marinate overnight, so…
A Rainbow of Roots for Summer
Carrots are the boss of this salad. Available year-round, carrots are a salad staple, and their flavor varies depending on the season. Summer carrots are fresh, bright, and grassy. They bridge springtime’s baby carrots, which are more vegetal and earthy, and the fall season’s mature, sugar-packed, and woodier carrots. Roasting summer carrots coax out their…
Explore Pennsylvania’s Culinary History via 4 Themed Trails
By Gretchen McKay From Pittsburgh Post-Gazette Pittsburgh—As a registered dietitian and public health professional, Mary Miller has long been focused on bettering the well-being of her community. She’s equally passionate about history, especially as it relates to Pennsylvania’s culinary traditions, heritage and agricultural history. She ran the food tour company A Fork and The Road…
Grilled Gochujang Chicken Thighs With Cucumber Salad
By Gretchen McKay From Pittsburgh Post-Gazette Now that it’s officially barbecue season, you might be looking for a few new recipes to freshen up your family’s grill offerings. If they love anything and everything spicy, and feel equally passionate about Asian food, this easy recipe from Simply Recipes’ inaugural digital issue could be a great…
Fourth of July Wine Sparklers Are Fun and Festive
Fourth of July recipes can be so fussy, instructing you to carve watermelon baskets, make precise stripes of fruit on flag-shaped desserts, and whip up elaborate, food coloring-tinted layer cakes. Yeah, definitely not my thing! Enter these spritzers…er, sparklers. (See what I did there?) A cocktail with two ingredients, made right in the serving pitcher,…
Regionality
As a winegrowing paradise, California has always been blessed with loads of sunlight and beneficent weather, allowing it to ripen wine grapes almost anywhere. But in the early years, distinctiveness was nonexistent. In the era between the end of Prohibition (1933) and the end of World War II, pretty much every wine made here was…
How to Freeze Peaches
I always get a little overzealous during peak peach season. Their beautiful hue draws me in, then their perfume seduces me into a stupor, and the next thing I know I’m leaving the farmers market with a full peck of peaches. A peck is nearly 15 pounds, so once my stupor fades away, I realize…
A Simple Technique Creates a Juicy Result
The tastes of summer are bountiful. Colorful fruits and vegetables abound, and barbecuing is the welcome technique to complement summers’ best produce. Pork ribs have a permanent place on my summer menu; particularly baby back ribs that are meaty and happily take on the Asian flavors of this zesty marinade. Growing up, summer barbecues at…
You’ll Be Amazed at How Easy It Is to Make Your Own Cheese at Home!
You may have heard the nursery rhyme that begins with, “Little Miss Muffet sat on her tuffet, eating her curds and whey.” But what are curds and whey? They’re two products of cheese making! Cheese is made by adding an acid (such as vinegar or lemon juice) or rennet (an enzyme that can come from…
Mia Cucina Pasta Recipe: Black Pepper Linguini With Fresh Tomato Sauce
By Gretchen McKay Pittsburgh Post-Gazette Jodi Borello’s paternal grandfather, Emelio DeFilippo, always put black pepper on his pasta, so to pay homage, her line of handmade, gourmet Mia Cucina pasta includes a black pepper linguini. It pairs perfectly with this fresh tomato sauce, which she says is one of her favorites for summer cooking. “It’s…
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