Beet This!

Local beets stay in season through the fall, bringing delicious flavors and vivid colors to the table.

By Kate Chynoweth

Cold War, Hot Food

Conflict Kitchen, East Liberty's new takeout restaurant, works to initiate discussions-and increase awareness-about countries in conflict with the United States.

By Katie Booth

Roasted Beet and Goat Cheese Salad with Orange Vinaigrette

The tartness of citrus plays off the natural sweetness of beets in this recipe for Roasted Beet and Goat Cheese Salad with Orange Vinaigrette.

By Kate Chynoweth

Sweet As Summer

This month ushers in the local season for watermelon, one of summer's most refreshing treats.

By Kate Chynoweth

Girasole

This successful, people-pleasing Italian restaurant in Shadyside, friendly and flavorful, won't rest on its laurels (or sunflowers).

By Valentina

Rose Tea Cafe

The charming Rose Tea Cafe arises to add some bubbles and more, including a touch of Taiwan, to the Squirrel Hill neighborhood.

By Valentina

Habitat

Nestled in Fairmont Pittsburgh, downtown's new environmentally friendly hotel, Habitat offers a taste of the Pacific Ocean near the three rivers.

By Valentina

Table Brick Oven & Bar

Table Brick Oven & Bar, a dining discovery with locations in Murrysville and Canonsburg, brightens the ’burbs with a cool, jazzy space, down-home cooking and a menu with a sense of humor (“Yinzer Salad,” anyone?).

By Valentina

Oven Dried Tomatoes

By Chris Fennimore

Veg Out For Fall

This season offers an abundance of nature's bounty. Here are some tasty ways to spread that wealth around with corn, zukes and tomatoes.

By Chris Fennimore

Clams in a Cataplana

Flex your mussels and assault your senses with cataplana, a legendary seafood dish (and cooking vessel) from Portugal.

By Chris Fennimore

Grilled Eggplant

Don't stake your whole menu on meat during barbecue season. Here's an egg-citing idea for your grill that replaces or complements non-veggie options.

By Chris Fennimore