How to Make a Healthy (and Out-of-This-World) Thanksgiving Dessert
Your (gluten-free, vegan) Thanksgiving dessert is here — and everyone can enjoy it.
The House Special: Baron Batch’s Black-Bean Soup Recipe
The artist, entrepreneur and former Pittsburgh Steeler invites us into his Studio A.M. kitchen to whip up a soup using his Angry Man Salsa.
Award-Winning Recipe: Sweet Sally’s Collard Greens
Braddock Youth Project’s Collard Greens Cook-off is on Nov. 15. Sweet Sally’s Collard Greens took the prize last year; bring a fork and cast your ballot in this year’s cook-off!
How to Make the Ever-Spicy, Smoky Jackfruit Carnitas
Verde Executive Chef Justin Lewis reveals how to make his spicy best-seller, served at last week’s sold-out “veghacker” dinner.
Notion Launches a Series of Wine and Cooking Classes
Brush up on your skills before enjoying a six-course fine-dining experience.
Chip & Kale Will Deliver Homecooked Meals to Your Door
Pittsburgh’s new healthy-food delivery service answers the question of what's for dinner.
Green-Lentil Curry with Kale
This recipe comes from celebrated chef Madhur Jaffrey’s new cookbook, “Curry Easy Vegetarian.”
How to Make the Easiest Pear Tart
Celebrate fall by having this beautiful dessert.
Ask a Foodie: Is Cereal Really the Breakfast of Champions?
Short answer: No. But we’ve put together a list so that you may change that.
The Last Plate of Summer: Summer Squash and Chickpea Pie
Roll like a domestic goddess with a slice of comfort-food queen Nigella Lawson’s savory pie.
Empanadas: The Perfect Portable Lunch
Sha Cehum of Salud PGH shares his favorite recipe for these easy-to-make hand pies.
Chef Richard DeShantz Cooks a Vegetarian Dinner
This past weekend, the chef/owner of downtown spots Meat & Potatoes and Butcher and the Rye took over Churchview Farm, which presents a series of can’t-miss dinners.
Grilled Flatbread That'll Blow Your Mind
During the long weekend, prepare this summer-inspired pizza, which features spelt dough, a colorful array of tomatoes and other CSA treats.
How to Reinvent Your Lunch (Plus a Recipe!)
MIX Salad Concept, which recently launched, will deliver good food to your workplace twice a week.
Caponata: The Perfect Eggplant and Tomato Dish
Local kitchen whiz and nonprofit leader Todd Owens shows us his favorite recipe in The House Special.
Top 7 Ways to Eat Your Way Through Pittsburgh Restaurant Week 2014
Brazen Kitchen recommends one restaurant for each day of the week — because #PRW2014 is the best excuse to eat out again and again and again.
The '50 Shades of Grey' Menu
Here’s the top 5 natural foods to keep the, um, “fire” going.
Beans and Greens Like You’ve Never Had Before
This Brazen Kitchen twist on a favorite combines mung beans, coconut milk and cilantro for a nutrient-packed one-bowl meal.
Crowdfund These Pittsburgh Food Startups NOW!
5 Kickstarter projects that deserve your patronage.
Watch Butterjoint’s Will Groves Make Artisanal Cocktails With a GoPro
Who says produce can’t be fun? Butterjoint’s bar manager shows us some fresh cocktail tricks.
Ask a Foodie: What Can I Do With Leftover Pickle Juice?
For one, you can make these awesome Pickle Juice Smashed Potatoes for July Fourth weekend.
Strawberry Knotweed Popsicles
Healcrest Urban Farm helps us learn to love this invasive weed with one of the most unexpected and best popsicles you’ll ever taste.
2-Minute Blackberry Ice Cream
It’s not click bait. Just take out your blender. You won’t believe what happens next!
The Last-Minute Healthy Dad Gift Guide
Why healthy? Because he’s worth it.