Author: Chris Fennimore
Home Cooking with Chris Fennimore: Feeling Lucky
Columnist Chris Fennimore recounts his New Year’s Eve food traditions — and why each item tells a story — in our new feature: Home COOKING.
Recipe: Chris Fennimore's New Year's Pretzel Bread
There is something magical about the chemical reaction of gluten and sugar and yeast that turns inert ingredients into a living, growing and delectable treat.
Two Pots of Chicken That Will Keep You Cluckin’ Warm
Two prominent Pittsburgh culinary experts offer their “go-to” recipes for winter comfort food.
An American Classic
Apple pies add a sweet touch to hearty feasts.
Crock-Pot Minestrone
This “big soup” relies upon leftovers. Thus, it never turns out the same way twice.
Homemade Ravioli
You don’t need a pasta machine to make ravioli from scratch—just a little time and energy.
Get ’Em While They’re Hot!
Now is the perfect time to enjoy peppers in all their late-season ripeness.
Go Fish!
Pairing fried catfish and hushpuppies makes for a delicious summer meal.
Cool Off With Summer Salads
Outdoor dishes that hold up in the heat.
Sweet as Summer: Strawberry Shortcake
Homemade biscuits, fresh berries and whipped cream make this strawberry shortcake irresistible.
Comeback Quiche
Quiche Lorraine contains a fusion of French and German traditions—and makes a lovely accompaniment to brunch.
Lamb-chetta
During the spring, lamb is in abundance. Serve this version of a lamb porchetta at your family gathering.
Steamed Swordfish
This fish dish relies on the bright flavors of early spring, like fennel and lemon.
Hot Cross Buns
These traditional Lenten pastries can still be enjoyed now, and they also lend themselves to post-Easter baking.
Pork and Cabbage Dumplings
Celebrate the Chinese New Year with jiaozi to represent family unity, good luck and prosperity.
Stuffed Cabbage Rolls
Ring in 2011 with a tasty twist on a time-honored tradition: New Year’s stuffed cabbage rolls with ground pork.
Chocolate Rum Cake
Fed up with fruitcake? Then why not try a rich, rummy alternative dessert this holiday season?
Talking (Boneless) Turkey
Save prep time on Thanksgiving with a boneless turkey roast, and after your holiday feast is history, follow up with an encore of turkey soup.
Turkey Soup
A lighter treat to follow-up your Thanksgiving dinner.
2010 Legends
What makes a restaurant a legend? It has something to do with three words that begin with the letter "C": character, consistency and comfort. These establishments distinguish themselves with outstanding food, a refined sense of who they are and distinctive decor. What's more, they deliver that experience time after time, year after year. We are pleased to list some of the region's most legendary restaurants, chosen by the Restaurant Review Panel.
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