Check out “The Brooklyn Brewery Mash” in Pittsburgh, October 22-27, 2014.
a night at the market (Garfield night market, that is)
Do you like pie? Food trucks? Deluxe popsicles? The city? Dogs with blue mohawks? In short: do you like fun? Then come to the next Garfield Night Market on October 4--maybe I'll see you there.
bread and salt
Rick Easton slaves in front of hot ovens for 36 hours at a stretch so you don't have to. It's madness but a delicious kind of baker's madness. Bread lovers, rejoice!
refresh dinner
Restaurant Week in Pittsburgh is in full swing! Don't let the rest of it go by without trying Verde's new menu and revitalized restaurant service.
sour cherries, childhood memories
When I was fourteen, my brother and I made ourselves sick from eating my abuela's homemade cherries in liquor.
brunch with the birds
Try this new brunch at the National Aviary, with a menu by Chef Josef Karst for Atria's
cider trees
As the weather gets warmer, my thoughts turn to refreshing hard cider and all the traditions surrounding it where I come from. If you haven't tried cider yet, I highly recommend it. I'm going to try my hand at growing cider apples and see what happens.
pork rinds
When I’m making a ham based soup or stock, one of my favorite ingredients are a few good smoked ham hocks. They add all the flavor and depth I look for, and I love to eat the small bits of ham off the bone when I’m done with them--some do make it in the soup. …
Duck!
Eating duck is becoming more popular even though many are intimidated by cooking this less common poultry. Jump on the bandwagon and try my simple approach to duck confit!
the whole deer
Did you ever cook an entire deer at once? I've cooked entire goats in the past, but have wanted to try this with a deer ever since I moved to western Pennsylvania. Marinated and cooked in seasoned wine, it turned out pretty well.
Dinner with Daniel 