With this simple sheet pan recipe, you can easily meal-prep breakfast for the week. Serve the eggs as is or in a sandwich. A sprinkling of za’atar — a Middle Eastern spice blend that’s a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs — adds big, bold flavor to these frittata-like squares.

Bacon & Kale Sheet-Pan Eggs

...Read more

Q: What is coconut water, and are there benefits to drinking it?

A: Coconut water is the clear liquid inside young, green coconuts. Unlike coconut milk, which is made by blending coconut meat with water, coconut water is a natural beverage low in calories, fat-free, and rich in electrolytes like potassium, magnesium, and sodium.

One of coconut...Read more

I’m not a big cookie maker. It often feels like there are too many steps and it can become time-consuming. But some recipes are worth it — my walnut shortbread, crispy chocolate chip cookies and these chocolatey gems are the recipes I return to make time and again. Recently my daughter requested these to share with her kids. As always, they ...Read more

Kimchi answers the call when advised to eat more probiotics for gut health. The funky, spicy fermented Korean cabbage specialty tastes great straight from the jar, but even better as part of a brothy, lean-protein-packed skillet meal.

All that being said, I cook and eat for pleasure but keep a close eye on health considerations so I resist ...Read more

On a chilly day, there’s nothing like a big bowl of birria with warm consommé. But birria tacos— and specifically quesatacos? Well, there’s a reason I can’t stop making them. Quesatacos (also known as quesabirria) are a cross between a taco and a quesadilla, filled with melty cheese and the delicious shredded beef.

Restaurants...Read more

Breakfast bakes are an easy way to get a jump-start on breakfasts for the week. I love that they can be savory and cheesy like this hash brown number, or ...Read more

CHICAGO — In the years since my husband and I married, just a handful of mementos from our wedding day remain in our overcrowded city apartment. My wedding dress sits, sadly, crumpled in a garment bag at the back of my closet. A lone slice of cake lingers in the depths of the freezer and somewhere, there’s a video album no one has ever asked...Read more

PITTSBURGH — There's no question as to what menu item is the most ordered at Friday fish fries during Lent.

Across the region, in dining halls both large and small, Pittsburghers love their fish, whether it's fried, battered, baked, broiled, tossed in fettuccine or stuffed into a taco shell.

St. Thomas the Apostle Parish in the Mon Valley, ...Read more

PITTSBURGH — Eager to make friends and try new things when she moved back to Pittsburgh after retiring 19 years ago, Jan Haltigan turned to what's always been a welcoming space to connect: her local library.

Growing up in Pittsburgh, she spent countless hours reading books at the Carnegie Library on Fifth Street. So she was pretty sure when ...Read more

Curry just might be one of the most misunderstood culinary terms.

Often thought of as a flavor, it's actually a sauce or stew made with warming spices or a paste-like mash of fresh ingredients such as galangal, lemongrass, ginger and chilies to add heat.

In India, there are hundreds of types of curries based on the cultural and religious ...Read more

When temperatures plummet, my hungers surge. Give me warm comforts with bold flavors. Nothing fussy; it has to be easy and it has to be quick.

Toward the dreary end of winter, I get weary. And, I confess, I want a shortcut to dinner — something swift that will help bounce up flavors without too much work.

My latest “hack” is chili crisp,...Read more

It’s about 11 a.m. Monday, East Coast time. Amanda Signorelli, a managing partner in Golden Steer Steakhouse, is standing in the ground-floor restaurant of One Fifth Avenue, among the most famous residential buildings in Manhattan. She’s holding the keys to this space, which has housed restaurants since at least the 1970s.

Signorelli has ...Read more

If you’re looking for a healthy beef stew recipe that delivers on comfort, look no further. Make this Irish beef stew recipe with Guinness — a dark, malty Irish stout — to keep it authentic. Serve with a side of Irish soda bread to sop up the leftovers.

Irish Beef Stew

Serves 6

Active Time: 35 minutes

Total Time: 2 hours

2 1/4 pounds ...Read more

When you’re looking for something to slather on a slice of bread, cracker or even a slice of a crisp apple or carrot stick, there’s no shortage of offerings. There are savory and sweet options as well as some that are a little of both.

Depending on what type you choose, there are different nutrients to be aware of. Cheese and yogurt spreads...Read more

The weather and seasons are so wacky these days, when spring arrives it can feel like the peak of winter. This classic Italian dish is what I love to make when I am craving tomato soup on those days.

Seasonal ripe tomatoes aren’t available yet, so what could be better than a steamy bowl of tomato bread soup, fragrant with basil and sage, and ...Read more

Corned and spiced beef brisket may be the most popular St. Patrick’s Day dinner choice in this country. We’ll get our fill of thin slices piled high on a sandwich, thank you. Fresh beef, simmered in Guinness to melty tenderness, warms our souls and rekindles fond memories on St. Patrick’s Day.

The whole family enjoyed plenty of slow-...Read more

I’m a big fan of Caesar salad in all its forms — as far as I’m concerned, the variations are just an excuse to enjoy more Caesar. So I ...Read more

I’m not really a pasta person. I totally appreciate a quick pasta dinner when I’m hungry and short on time (as I know it will be satisfying), but it’s seldom what I crave. Potatoes, on the other hand, comfort me to the core — and it’s rare that a week...Read more

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.

Barley is used most often in stews and soups, but it is very good boiled and served as an ...Read more

PITTSBURGH — Eggs have been a baker's best friend for, well, maybe forever.

They help bind everything in a recipe together while also making the end product flavorful and tender. It's perfection in a perfect little egg-shaped package.

Another reason to love eggs is that until recently, the delicate, protein-packed orbs have been easy to find...Read more