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Recent Posts
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Welcome to GretchenMckay.com!
I'm not a professional cook, but I love exploring Pittsburgh's many culinary treasures and testing recipes from the countless cookbooks that cross my desk as a food writer for the Pittsburgh Post-Gazette. After years of raising children (count 'em - five!) I also have developed a passion for getting the heck out of Dodge whenever I get a chance. I've included some of those stories here.
You also can find links to “Cooking with Gretchen”, a series of award-winning cooking videos Post-Gazette photographer/videographer Steve Mellon and I have created in the “PG Test Kitchen” (my kitchen at home, if you want to know the truth).
It's a tough job, but someone's gotta do it! Enjoy!
Latest Cooking with Gretchen
Beer Can Chicken:New Feature -- Recipes
Cooking With Gretchen Videos:
Cooking With Gretchen
See more at www.post-gazette.com
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Great Links You Might Also Like
- Association of Food Journalists A networking group for journalists who devote most of their time to planning/writing food copy
- Food52 A great food website
- Gourmet Sleuth The Gourmet Food & Cooking Resource
- Humor Columnist Peter McKay The website of my husband, syndicated humor columnist Peter McKay
- Mark Bittman The website of food author Mark Bittman
- Nibble Dish
- PG Columnist Brian O'Neill's Book About Pittsburgh
- The Food Network
- The Fork and the Road Pittsburgh’s Best Resource for Food Adventures
- The Pittsburgh Post-Gazette
Steelers Tailgate Video
A Look at Steelers Tailgate Food
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Cooking with Gretchen
Pulled Pork
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Cooking with Gretchen
Training the Brood
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pizza with pears Archive
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![I love BBQ chicken, burgers and hot dogs as much as anyone, so long as the meat is juicy and charred and the franks are the good ones — all beef and kosher. Yet every […]](http://gretchenmckay.com/wp-content/uploads/2013/08/pear-pizza-115x115.jpg "Pizza on the grill is easier than you think")
Pizza on the grill is easier than you think
Posted on August 27, 2013 | No CommentsI love BBQ chicken, burgers and hot dogs as much as anyone, so long as the meat is juicy and charred and the franks are the good ones — all beef and kosher. Yet every […]