Instant ramen so good, you’ll inhale it.
Pittsburgh Foodie Gift Guide 2013
15 ways you can keep it local this holiday season.
Pumpkin Caramel Pie
Become the hero of your Thanksgiving dinner with this heavenly no-bake dessert.
Green Beans Two Ways
Amp up the Thanksgiving table staple with recipes from the Middle and Far East.
Pumpkin Chocolate-Chip Oatmeal Cookies
The title pretty much says it all. Make this now.
Butternut Squash and Brazil-Nut Potstickers
Plus, a big reason why you should support a small community farm.
Not Your Granny’s Oatmeal
Push the breakfast envelope with this savory oatmeal recipe by writer Sherrie Flick.
Cashew Lime Kale Chips
Plus, meet the Pittsburgher campaigning to bring kale to France.
How to Hit a Home Run at Your Pirates Playoff Party
This loaded guacamole will be going, going, gone before the second inning. No doubt about it.
Ganache in 60 Seconds
Chocolate icing and decadent truffles. One recipe.
The Last Plate of Summer
Say your final farewell to summer with this delicious plate of roasted cherry tomatoes, quinoa, greens and pesto.
Forget ‘Fruit Ninja.’ This is the new must-have killer app.
The House Special: Caldo Verde with Gisele Fetterman
We go inside the kitchen of the ‘First Lady of Braddock’ to learn how to make a classic Portuguese soup.
Raising the (Taco) Bar
Ain’t no party like a taco bar party (because a taco bar party don’t stop)
Get Fresh With a Peak-of-the-Season Salad
It doesn’t get any better than a salad of peaches, zukes and tomatoes in a basil vinaigrette.
Heavenly Asian-Style Peaches and Cream
Inspired by shaved-ice desserts of the Far East, it’s a Brazen take on a classic combination.
Top Picks for Pittsburgh Restaurant Week: Summer 2013
From a multiple-course truffle tasting to a vegan ginger-snap cookie ice cream sandwich, Pittsburgh has entered a whole new vegetable frontier.
I Like It Raw
Here’s the 4-1-1 on how to stop using your grill and start playing with your food.
The First Rule of Food Fight Club
… is no short cuts. Bar Marco’s No Menu Mondays has become a battle ground for chefs who love to experiment, laugh and challenge one another.
3 Super-Healthy Summer Smoothies
These nutrient-rich, protein-packed treats are the new breakfast of champions.
The Meal That Changed My Life
Plus an outside-the-box recipe for peanut butter and jelly canapés.
You Don’t Know Jack(fruit)
Jackfruit carnitas — the biggest trick up your sleeve this July 4 weekend.
Have Bananas, Will Travel
Frozen chocolate banana bites and one-ingredient ice cream are two perfect, go-to summer treats.
A Blueberry Crumble That’s Easy as Pie
Nutty, creamy, bursting with sunshine and ready in less than an hour.
These Sweet Potato Quinoa Puffs Will Love You Back
Feeling down? These powerful puffs, packed with antioxidants and complex carbohydrates, will turn your day around.
Introducing the Best Salad Dressing Ever
Hyperbole? Hype? Just wait until you try this dressing with a mesclun salad.
Go Bananas Before It's Too Late
Summer is coming, so make this delightful chocolate banana bread recipe before it's too hot to use your oven.
How to Eat Your Vegetables
Kevin Sousa's imaginative vegetable table at Harvard & Highland changes the game.
Spring in a Springform Pan
This orange poppy seed cake is bursting with the season’s maple syrup, berries and flowers.
How to Be a Locavore Lush
Elizabeth Gilgunn of Slow Cooked Pittsburgh shows us how to drink, um, sustainably.
I Will Not Write About Ramps
Okay, maybe just one recipe with this delicious, trendy wild leek. Or three.
How to Eat Avocado on Toast Like a Boss
This trio of recipes for avocado on toast is inspired by the profane and profoundly funny Thug Kitchen.
How to Make Vegan Soul Food
This delicious platter of black-eyed pea fritters, collard greens and mac and cheese proves that Southern food can be veganized.
From Laptop to Stovetop
Five lessons this blogger learned from being a chef for a night, and a brief history of Bar Marco’s Amazing No Menu Monday.
Habitat’s Carrot and Chamomile Soup with Spiced Granola Croutons
This weekend, kick-start a spring of clean, green eating with a Healthy Home Cooking Class at the Fairmont Hotel.
I Want My Brazen Kitchen TV!
In episode one of 'The House Special,' Kate Stoltzfus invites us into her kitchen and teaches us how to make her special kale recipe.
Five-Minute Fudge Brownies
These brownies are so healthy you can eat them for breakfast, or a guilt-free late night snack.
A Berry Good Smoothie
Shake off the winter funk with a little spring cleanse, plus GIVEAWAYS for The Farm to Table Conference and The Clean Plate Cleanse!
The Best Drunken Sandwich Ever
Call it the Avocado Sandwich with a Bangarang (it’s so good it deserves a soundtrack).
How to Fancify Your Everyday Pasta
Elevate your prepared marinara sauce with other pantry staples, plus enter to win free Giovanni Rana pasta sauce and tickets to the Pittsburgh Home Show!
Hey There, Hot Stuff
Heat up your cold nights with Harira — a rich and satisfying Moroccan chickpea soup.
Raw Cheesecake with Chocolate Ganache
Forget boring chocolate and flowers. Learn how to make the ultimate Valentine's Day gift.
Peace on a Plate
Feeling a bit overwhelmed this February? This simple Roasted Cauliflower Salad will soothe your soul.
How to End Your Beef With Broccoli
Break out of the basil pesto mold with this recipe for Broccoli Pesto with White Beans.
Chai Rice Pudding
The classic, remade to be fit for breakfast or dessert.
5 Must-Eats at Pittsburgh Restaurant Week
Pittsburgh Restaurant Week returns with a special winter edition from January 14-20.
Mashed Potato Quinoa Puffs with Sriracha Mayo
Who said you couldn’t eat mashed potatoes with your hands?
Who knew “detox” could taste so good?
Chocolate. Hazelnut. Eggnog. Pie!
No, it's not actually four separate things. It’s one insane dessert.
The Foolproof Foodie Gift Guide
Ten things every foodie would love to find under the tree this year, featuring all-local goodies.
Garlic Ginger Jook: a Foodie Flu Shot
Ward off the common cold? Yes jook-an!
Don't wait until 2013 to start eating healthy. Enjoy Red Cabbage and Arame with Caramelized Radishes tonight.
No-Bake Pumpkin Pie
A silky smooth pie that will give you potluck star status this Thanksgiving.
The New Breakfast of Champions
Toss aside the box of sugary Cocoa Puffs for this delicious hot cereal with quinoa and chopped greens.
Short Order Short: Girl Power
See how fearless female farmer Maggie Robertson and her family run the beautiful, organic M&M Robertson Farm.
Lentil Chili With Chocolate
Warm up this fall with a special chili that uses two surprising ingredients for an extra kick.
Parsnips Take the Cake (Move Over, Carrots)
Plus a preview of perfect-for-the-season cookbook, ‘ROOTS: The Definitive Compendium.’
Arepas Arrive in the ‘Burgh
... Along with City Dining Cards! (Read on to get them FREE!)
How to Fall in Love With Brussels Sprouts
Crispy Caramelized Brussels Sprouts over Miso Lime Noodles — a dish even the staunchest Brussels Sprouts skeptic will love.
Ugly Veggie, Beautiful Soup
Looks can be deceiving. Discover the velvety comfort of celery root soup, made from the Charlie Brown of veggies.
Quick and Slow Winter Squash Risotto
Take that slow cooker and pressure cooker out for a spin.
The Last Plate of Summer
This weekend, say goodbye to summer and hello to fall with corn and quinoa fritters.
Get Fresh With Tuscan Bread Salad
Taste it at the last Brazen Kitchen cooking demo this Saturday at Farmers @ the Firehouse!
Drink Your (Local, Organic) Whiskey — And Eat it Too.
A cocktail, a dessert and a video on Whiskey 101. Let’s drink to that!
Cornography: It’s an Addiction
It's legal, hot and local. Plus, a local food challenge you don’t want to miss!
Ch-Ch-Ch-Chia Pudding Parfait
Dessert for breakfast was never this good (for you).
Best Bets for Pittsburgh Restaurant Week 2012
This weekend, expand your palate with some injera, yucca and nopales (plus a recipe for Kik Alitcha -- What?!)
Quick and Rustic Peach Tart
Brazen Kitchen shows you how to highlight this season’s Pennsylvania peaches (better than Georgia's!)
Two Tasty Twists on Tomato Salad
Spin the classic Insalata Caprese with Spicy Miso Dressing and Umeboshi Vinaigrette.
Cool as a Cucumber (or Zucchini, Turnip or Cherry!)
What I learned at Slow Food Pittsburgh's Pickling Class.
Girl Crushes and Bars
Make these healthy energy bars and you'll never buy the junk ones at 7-11 ever again.
Farm Stand Corn Chowder
A simple summer soup that is simply impossible to screw up.
Three pious summer drinks to cap off the 4th of July holiday week (and beyond).
Not Your Granny’s Berries and Cream
Balsamic vinegar, fresh black pepper and coconut whipped cream add an elegant spin to this classic treat.
Easy-Breezy Summer Rolls With Peanut Sauce
A no-cook, full-flavor recipe to celebrate the season’s green bounty.
Clean and Soba
A foolproof formula for easy Japanese noodles.
Tofu Done Right: Spanakopita Edition
Wrap this Greek spinach pie however you like it.
How to Fake Bake Without Shame
You don’t need an oven to make these two delicious summer cookies.
The Best Veggie Burger Ever
An umami burger with miso mayo that everyone will love.
Building a Better French Fry
Go beyond the falafel with chickpea fries and garlic mayo.
Reimagining the Perfect Childhood Breakfast
This Mothers' Day, impress mum with a cereal milk panna cotta with caramelized cornflakes and strawberry puree.
A Post-Modern Cinco de Mayo Menu
Beet, arugula and crunchy tofu tacos, lentil chili with chocolate and a tall glass of cold horchata.
Have Your Beer ... and Eat It, Too
Learn how to make beer battered onion rings and The Drunken Sandwich to commemorate the first Pittsburgh Craft Beer Week.
Girl Gone Wild
Welcome to the Brazen Kitchen, where greens are the new black.
The Brazen Kitchen Manifesto
Expand your palate, one vegetable at a time.