Brazen Kitchen
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.
