Author: Leah Lizarondo
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.
Our Foodie Blogger Was Kidnapped By an Award-Winning Chef
Kevin Sousa introduces food as performance art at the Best Restaurants Party with the epic #StayGold412 culinary experience.
Our Foodie Blogger Was Kidnapped By an Award-Winning Chef
Kevin Sousa introduces food as performance art at the Best Restaurants Party with the epic #StayGold412 culinary experience.
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.
15 Hot Brunch Spots
These local eateries lead the way in the Pittsburgh brunch movement, serving fare that’s worth waking up late for.
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.
15 Hot Brunch Spots
These local eateries lead the way in the Pittsburgh brunch movement, serving fare that’s worth waking up late for.
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?
Start-the-Year-Right Salad
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!
Future Food
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.’
