Pie Crust Demo has her going from ‘duh’ to dough

Every home cook has her Achilles heel, the one dish or technique that she simply cannot master. For me, it’s homemade pie crust. Or as it’s referred to in my kitchen: stinking $#• &%@ pie crust! To say I’m dough-phobic is something of an understatement; the mere thought of trying to combine flour, shortening and […]

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Fast, ‘takeout’ breakfast choices can get your kids to eat

Got teenagers? Bet you have trouble getting something decent in their stomachs before they run to the bus on weekday mornings. Here’s how the school day unfolds in my house. My 16-year-old rolls out of bed, bleary-eyed and this side of grouchy, about 20 minutes before his teenaged chauffeur shows up at 7 a.m., affording […]

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An Italian home-cooking cookbook that you better believe

Elsa DeChellis DiCicco is the quintessential Italian grandmother, a slip of a woman with a big hairdo and even bigger smile who doesn’t take no for an answer when it comes to her cooking. “What, you’re not hungry?” she asks, pushing a plate of tea sandwiches across the dining room table, despite the fact that […]

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Habitat to host foodie, Mark Bittman

An avid home cook since the late 1960s, Mark Bittman has authored more than 10 best-selling cookbooks, including his “How to Cook Everything” series and 2008’s “Food Matters,” a no-nonsense volume promoting agricultural sustainability and slow food. But he’s probably just as well known for his weekly dispatches for “The Minimalist,” the New York Times […]

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Gretchen McKay’s ‘Cooking with Gretchen’ wins big

From the Pittsburgh Post Gazette: The Post-Gazette’s “Cooking with Gretchen” video series has won a national award in the Association of Food Journalists’ Awards Competition 2010. To see the winning video, click on Cooking with Gretchen Gretchen McKay and videographer Steve Mellon and their “Plank-grilled fish” video (see PG video below) won a first-place award […]

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Gretchen McKay explores her relationship with beef — the grass-fed kind — at the first MeatTHINK event

John Jamison is smiling as he prepares to open the door to his U.S. Department of Agriculture-certified meat slaughter and processing plant in Bradenville, near Latrobe. Our group of 15 is about to enter what’s known as the “kill floor,” and I’ll admit it, I’m kind of unnerved. Images of bloody beef carcasses flash through […]

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