Nibbles & Sips
By: Michelle Norris, The Brown Eyed Baker
I haven’t gone trick-or-treating in at least two decades, but my affinity for all types of candy has never waned. As a kid, I would come back from trick-or-treating and dump out my pillowcase full of candy on the kitchen floor, digging through my treasures to pick out my favorites. I always rejoiced over the full-size peanut butter cups (naturally) and thought very carefully about how I would ration my candy-eating over the coming weeks.
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By: Michelle Norris, The Brown Eyed Baker
I have always loved chocolate chip cookies, but most specifically, chewy chocolate chip cookies. As a teenager, I ate way, way more than my fair share of Soft Batch chocolate chip cookies. Once I began baking on my own, I turned my nose up at cookies that were flat and crisp, always leaning toward the thicker, chewier cookies. About four years ago, I was certain that I had found my chocolate chip cookie nirvana in the thick and chewy chocolate chip cookies.
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By: Michelle Norris, The Brown Eyed Baker
Halloween is a little over two weeks away, which means that parties, pumpkin carving and trick-or-treating will be starting even sooner! While I’ve never been very into the getting dressed up in a costume aspect of Halloween, I am definitely 100% on board with the candy! I love any excuse to buy more candy and convert it into something even more delicious.
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By: Michelle Norris, The Brown Eyed Baker
It feels like just yesterday that I was basking in the warmth of longer days, planting a garden and slipping my feet into flip-flips. Yet somehow, we’ve ended up on October’s doorstep. The days are getting shorter, the air is getting cooler and my feet are more than ready for the warmest pair of boots I can find. While saying goodbye to summer is never easy, I love looking forward to all of the warm, comforting flavors that fall brings, and at the top of my list is pumpkin.
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By: Michelle Norris, The Brown Eyed Baker
I am totally and completely infatuated with fall. From pumpkin, apples and cinnamon to jeans, hoodies, football and everything in between… I love it all. It’s such a cozy time of year and I love the warmth that it brings, even though the days grow chillier. I’ve always loved apple pie, but have long been partial to the Dutch version. As much as I love pie crust, I just can’t resist the crumble topping of a Dutch apple pie. As much as I enjoy making a homemade pie, I love bar desserts for their ease of assembly and the ability to just grab one and eat it standing up. All of the same fabulous flavor without the need for a plate and fork.
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By: Leah Lizarondo Shannon\
And there it is. And I didn’t know it at the time. Like so many “lasts.”
The next thing I knew, I needed a sweater in the early morning. Its dark at 7:30. Hot baths feel good again. I start to smell cinnamon and nutmeg in the air.
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By: Michelle Norris, The Brown Eyed Baker
Can you believe it’s already September? September kick-starts one of my favorite seasons of the year, which means football, cooler temperatures, and… it’s National Apple Month! One of the things I’m looking forward to doing this year is visiting a local orchard to pick apples. I’ve never done it before, and I can’t wait to bake up some delicious goodies with fresh-picked apples.
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By: Leah Lizarondo Shannon
Watch Meredith Meyer Grelli give us the 101 on whiskey in the first Brazen Kitchen Short Order Short
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By: Michelle Norris, The Brown Eyed Baker
While Summer nears to and end all of the back-to-school activities begin and ushers in one of my favorite seasons: FALL!
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By: Tara Shinn
This week, I would like to share my all time favorite liquid dessert- The Key Lime Pie Martini.
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By: Michelle Norris, The Brown Eyed Baker
Has it felt like the surface of the sun in your neck of the woods this year? It has certainly been ungodly hot in here in Pittsburgh. Some people bask in the glory of blazing hot summer days. I am not one of those people. For someone who constantly complains about being cold and needs to carry a hoodie into a movie theater in the middle of July, you’d think I’d enjoy a little warmth. A little warmth, yes. Sweltering, disgusting heat and humidity? No thank you.
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By: Michelle Norris, The Brown Eyed Baker
Wow. Just, wow.
As a “beer girl”, I’ve never really been drawn to mixed drinks. I’ve typically found them to either be way, way too heavy on the alcohol or way, way too sweet. However, between enjoying my first mojito on my birthday this year and, most recently, this blackberry beauty, I might need to start giving fun mixed drinks more of a chance.
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By: Michelle Norris, The Brown Eyed Baker
One of my favorite things about summer is all of the fresh fruit that’s readily available. I’m not the best when it comes to eating a healthy amount of fruits and vegetables, but at least I’ve always liked fruit.
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Well we all know that the weather is scorching outside this summer, so the best way to cool down this is with a light, refreshing cocktail. This one uses just a few simple ingredients that you can find anywhere, and brings together the sweetness of seasonal blueberries with an added savory component from fresh thyme. I have a bit of a sweet tooth, so I like to add a bit of simple syrup (1 part sugar dissolved in 1 part hot water), but if you use a few more blueberries you can leave it out for a really lo-cal cocktail.
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By: Leah Lizarondo
Go beyond the falafel with chickpea fries and garlic mayo.
Hands down, my favorite is double-fried Belgian style pommes frites with some garlic mayo.
Then I discovered something that surprisingly equaled my FF fulfillment level. Chickpea Fries. Oh yes — fried chickpeas have gone beyond the falafel. Not that there’s anything wrong with a falafel! I love them, too. (As you can see, I have a lot of love to give.)
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By: Michelle Norris, The Brown Eyed Baker
Did you know that July is National Ice Cream Month? What better excuse to whip out that ice cream maker and churn up some of your favorite frozen treats! Ever since getting my ice cream maker in late 2008, I have been addicted to trying new flavors and am constantly finding new favorites.
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By: Michelle Norris, The Brown Eyed Baker
As teenagers, my girlfriends and I always identified certain songs as our “summer anthems”… songs that reminded us of staying up all night gossiping about boys or, as we got older, driving around with the windows down blasting our new favorite tunes. Teenage girls have summer anthems that are equal parts carefree bliss and angst over boys.
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By: Michelle Norris, The Brown Eyed Baker
The Fourth of July holiday might still be a little over a week away, but since it falls smack dab in the middle of the week, I’m willing to bet more than a few people will be doing some celebrating this weekend. You know what that means… menu planning and grocery lists! Below you will find all of my favorites when it comes to making 4th of July eats just as sparkly for your taste buds as fireworks are for your eyes. There are the requisite staples: appetizers, dips, side dishes and (of course) desserts. Have fun planning your menu!
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By: Michelle Norris, The Brown Eyed Baker
One of my Chief Culinary Consultant’s best friends has an unbelievable knack for throwing delicious summer parties. I walk away from every one of his get-togethers with a recipe I have to make.
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BY: Leah Lizarondo
An umami burger with miso mayo that everyone will love.
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By: Michelle Norris, The Brown Eyed Baker
When I started thinking about recipes for Memorial Day weekend, which is usually all about cookouts and picnics, and my Chief Culinary Consultant suggested quiche, I almost fell over. What? Quiche for picnic food?! Quiche is brunch food. Holiday brunch food. Baby shower and wedding shower brunch food. Definitely not picnic food. Picnic food is hot dogs, hamburgers, corn on the cob, baked beans, watermelon, and a dessert that invariably involves Cool Whip. He disagreed, and set out Googling. Turns out, apparently, that quiche is a pretty common item on a lot of picnic menus, and it seems to be especially popular for picnics in the UK. Okay, so I live in a bubble. I concede. I’ll make that quiche, and I’ll raise you some bacon and cheese.
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By: Beth Slagle
Asking Mr. Hot Fitness Guy about his exercise and nutritional regimen was purely my feeble attempt to chat. While I didn’t get a date (his loss, right girls?), he did provide me with the granola recipe he swears by as his power/fuel nutritional supplement. So, here’s the Hot Fitness Guy’s Granola Recipe. Enjoy.
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By: Leah Lizarondo Shannon, Chief Veghacker, The Brazen Kitchen
All these vegetables I was unfamiliar with and NOW all these WEEDS I was unfamiliar with!! Who knew those pesky stinging nettles are edible and rich with nutrients??
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By: Michelle Norris, The Brown Eyed Baker
I have seen Mississippi Mud Pie make its rounds all over the interwebs over the last few years. I’ve seen countless variations, from triple-chocolate layer pies to pies with coffee ice cream. There definitely does not seem to be one standard recipe. Then I saw this… Mississippi Mud Cake. It defied logic that I would be as taken with it as I was. I am traditionally much more of a pie person than a cake person. I love pie crust. And whipped cream.
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By: Michelle Norris, The Brown Eyed Baker
It’s that time of year again! You know, May 5th, Cinco de Mayo… the day that makes it perfectly acceptable to consume nothing but chips, salsa, guacamole, and margaritas for all the live long day. Quite a lovely foodie holiday, isn’t it?
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By: Michelle Norris, The Brown Eyed Baker
Sometimes, you’re just really craving something. During the Steelers game on Sunday night, I found myself longing for a Cookie Fudge Fantasy from Eat n’ Park. For those of you not familiar, Eat n’ Park is a local diner chain in the Pittsburgh area.
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By: Michelle Norris, The Brown Eyed Baker
I can’t believe that Easter is already less than a week away! I guess it snuck up on me since I had been away, plus it was so late last year, but ready or not, it’s here. Does your family have any Easter traditions? A big brunch? A casual get together? An Easter egg hunt for the kids? Typical ham, potatoes, and traditional side dishes?
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By: Leah Lizarondo Shannon, Chief Veghacker, The Brazen Kitchen
It was smooth sailing until he asked me what my favorite sandwich was. Excuse me? And then I learned of his sandwich obsession and was made aware of my the lack of sandwich presence in my own food repertoire.
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By: Michelle Norris, The Brown Eyed Baker
Happy Spring!
Wow, time has been flying! I feel like it was just yesterday that I was helping my mom put together the Thanksgiving menu, and here we are on spring’s doorstep, and Pittsburgh seemed to skip right over the winter season. Even though we didn’t have much snow or bitter temperatures, I took full advantage of the hibernation season, cooking up a lot of chili and baking up a lot of chocolate-heavy sweets. With the turn of the season comes a greater variety of fresh fruits and vegetables, spring holidays, and warmer temperatures. All perfect excuses for changing things up in the kitchen, using fresh produce, and breaking out the grill.
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By: Beth Schmidt
The restaurant is called BRGR, and until today, I couldn’t decide if the name was clever or stupid.
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By: Michelle Norris, The Brown Eyed Baker
15 St. Patrick’s Day Recipes
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By: Rebecca Maldonado
Give me anything with sauce and mozzarella and I’m sold. What can I say, I’m half Italian. The food’s in my roots. As a kid, I ate a LOT of pasta. Most people who ate as much pasta as I did growing up would probably loathe the stuff as an adult. Well, I am definitely not one of those people. I still love it, still eat a ton of it. But when you get older, your taste buds definitely change. Although I still love pasta, there’s another Italian dish that I am way more partial to. It’s funny because I truly HATED this meal growing up.
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By: Michelle Norris, The Brown Eyed Baker
Battered cod always reminds me of two things: (1) Lenten fish fries; and (2) my Grandma. I went to Catholic school growing up and like just about every other Catholic church, during Lent ours held a fish fry every Friday. Most parents volunteered, and my parents were among them. In grade school us kids would mill about, running around and playing in the gym, while our parents spent their Friday evenings making and serving food.
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By: Leah Lizarondo Shannon, Chief Veghacker, The Brazen Kitchen
If greens are the new black then tacos are the new cupcakes. You remember. That seminal “Sex and the City” episode with Magnolia Bakery was an auspicious moment in cupcake history. Spawning ultra-expensive designer cupcake stores culminating in Babycakes – which in itself is a vortex of food trends (Cupcakes! Vegan! Gluten-free! Indie film stars!) I remember the lines snaking around the block at 10…PM on Fridays – who knew cupcakes would ever be a legitimate stop on a weekend night crawl? I was a participant. A lemming paying $3 for a sugar high. And I look back with the same swell of pride I get when I remember my hair in the 80s. Food trends can be absurd.
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By: Michelle Norris, The Brown Eyed Baker
I have become completely overpowered by the force that is salted caramel. I simply can’t get enough of it, no matter how it’s presented to me. Ice cream? Pass me a spoon. Popcorn, Pretzel & Peanut Bars? Hand me at least three, please. Brownies? You may as well just give me the entire pan.
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By: Leah Lizarondo Shannon, Chief Veghacker, The Brazen Kitchen
Just wanted to share something I saw over at Pinterest — among the plethora of other pinteresting things. This isn’t even really a recipe — it takes so little to make this and the rewards are so great.
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By: Michelle Norris, The Brown Eyed Baker
75 Valentine’s Day Recipes
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By: Michelle Norris, The Brown Eyed Baker
Next Sunday the Super Bowl rolls around again, and unfortunately the Steelers won’t be making a repeat trip back. Although that makes watching the game a tad bittersweet, it’s still a great excuse to whip up some favorite foods and enjoy time with friends.
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By: Leah Lizarondo Shannon, The Brazen Kitchen
Here is the Brazen version of the Superbowl menu – edgy riffs on classics such as chili, guac, mac and cheese and some hot haute apps. Definitely not your run-of-the-mill Superbowl munchies but still familiar enough to make everyone feel warm and fuzzy.
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By: Michelle Norris, The Brown Eyed Baker
No matter the year, no matter the circumstances, one thing is always certain: January 1st ushers in resolutions by the truckload, and usually top among them is to lose weight, get healthy, get in shape, or something of that nature. It’s no secret that, as a general rule, I don’t eliminate anything from my diet. “Everything in moderation” is my mantra, but the start of the year is a great time to reset any bad habits you may have picked up over the holidays. Below are 50 recipes that are mostly clean and of the healthy variety, to help you start 2012 on the right foot. Enjoy!
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By: Beth Slagle, Esquire
I admit it – I don’t cook. Cereal is a main staple in my house for breakfast, lunch or cereal on any given day. But I do like to eat. And when I tried this dip/salsa, named Texas Caviar, made by my brother-in-law over the holiday season, I literally ran to the store the next day to grab the ingredients. I have no idea why it’s called Texas Caviar, other than perhaps a reference to the black eyed peas, however, I do know that, whatever it’s called, it’s fabulosity defined. Not only is it easy, but it’s ridiculously healthy (other than the sugar that is, which can be reduced substantially).
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By: Michelle Norris, The Brown Eyed Baker
Yesterday I shared my annual roundup of the 10 most popular recipes on Brown Eyed Baker that were made during 2011. So many awesome goodies! But there were also tons of recipes that I fell in love with this year that didn’t make the cut, and for that reason I put together this follow-up roundup, which features 10 of my favorites from 2011.
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By: Michelle Norris, The Brown Eyed Baker
Salted caramel and I had made a love connection. When we hit up Georgetown Cupcake a few weeks ago, I immediately went for the salted caramel there as well, and fell in love all over again.
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By: Nell Gladson
Cava is the new Prosecco. At least according to me that is.
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By: Jayda Siggers
The holiday preparations are in full swing in our house, as I assume they are in many houses. We are still trying to establish our own family traditions, now that we no longer travel for the holidays. Since nutrition is a big part of my life, I will share our new family food tradition. This year I wanted to find a special, delicious, yet nutritious breakfast for our family to enjoy that didn’t involve us hovering over the stove all morning.
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By: Chef Abby Fammartino
Enjoy these fritters with a dipping sauce and a refreshing cucumber chutney on the side. I like to place the fritters on a baking sheet and keep them warm in a 400-degree oven for 10 to 15 minutes so they get really crispy before I serve them. They’re addictive and versatile as an appetizer for parties, as a side dish at home, or as a quick snack when you really just need to eat something fried.
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By: Michelle Norris, The Brown Eyed Baker
Anything eggnog-related always reminds me of the movie “National Lampoon’s Christmas Vacation” – the scene where cousin Eddie is slurping it from the little reindeer glasses. I always wanted those reindeer glasses – so festive! We never drank much eggnog in our house growing up, but I managed to try it here and there over the years.
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By: Nell Gladson
Pittsburgh’s Cultural District is about to get a whole lot sweeter. That’s because The Sweet Lounge—baker and entrepreneur Aisha Bigstaff’s brainchild—has its grand opening on New Year’s Eve.
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By: Michelle Norris, The Brown Eyed Baker
Goodbye turkey and all the trimmings, hello cookies, candy and homemade food gifts. Although the stores seem to usher in the Christmas holiday season earlier and earlier every year, for me it officially begins the weekend after Thanksgiving. Suddenly houses are sparkling with lights, wreaths adorn doorways, shopping starts, and I begin to think about all of the goodies I want to bake over the following four weeks.
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By: Clara of Food Collage
If I had to choose just one word to describe Smoke Barbeque Taqueria, that word would be “divine.”
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By: Michelle Norris, The Brown Eyed Baker
For a lot of people hosting a holiday dinner can be an overwhelming feat. And rightfully so. Planning the menu, doing the grocery shopping, preparing the food so it all comes out hot at the same time, making sure everyone is happy and satisfied. It can certainly be stressful. But if you put in some time a few weeks prior and get organized and make lists (I love lists!), breaking down the holiday makes it much more manageable and infinitely less stressful.
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By: Clara of Food Collage
I’m in love…
…with pasta from Olio Fresca, that is.
I have been making a point to visit the Strip District more often lately, and it was during one of these trips to the Pittsburgh Public Market that I discovered the little stand selling flavored pasta:
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By: Nell Gladson
Food allergies can make the holiday season seem a little less festive for many eaters. Enter Chef Abby Fammartino—co-founder and creative genius behind Abby’s Table in Portland, Ore. She’s on a mission to make allergy-friendly cuisine that pleases both the sensitive palate and the crowd.
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By: Michelle Norris, The Brown Eyed Baker
I have been wanting to try a pumpkin soup for what feels like forever, and finally got around to doing so. When I started poking around for recipe inspiration I saw a lot of similar-sounding recipes with pumpkin and spices, but then I stumbled on this one. It immediately stood out from the others because it included apple as a main ingredient, and I knew without looking at another recipe that this would definitely be my first pumpkin soup recipe. It turned out fabulous – the tartness of the apples were a perfect balance to the pumpkin.
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By: Michelle Norris, The Brown Eyed Baker
I have a serious infatuation with popcorn. Serious infatuation. I love settling into a dark movie theater with a tub of buttery popcorn between my Chief Culinary Consultant and I, and a Diet Coke on my other side. The smell is intoxicating, and we don’t make it more than a minute before we’re reaching for the kernels that leave our fingers with a thin film of butter and studded with salt.
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By: Michelle Norris, The Brown Eyed Baker
There are tons of fun ways to doctor up sweets around Halloween to make them creepy and crawly and just plain spooky looking. I’ve been running across a few here and there and had some saved, and decided with only a couple of days until Halloween, it would be a great time to lend you some inspiration. Whether you’re throwing a Halloween party, need to send in treats for your kids’ school party or just want to have some festive fun in the kitchen, I think you’ll find these recipes to be fun, easy and perfect for October 31st! Enjoy!
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By: Clara of Food Collage
From the outside, one might think that Elements Contemporary Cuisine in downtown Pittsburgh is just a casual lunch hotspot catering to the working crowd. The $5 pizza signs out front are a bit deceiving—it’s actually quite upscale on the inside. I was seated at one of the tables by the window overlooking the patio and atmosphere was great.
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By: Leah Lizarondo Shannon
Sunday mornings, our house is usually filled with the smell of pancakes on the griddle. I make a double batch so it takes a while and when it’s ready, we all sit at the table, passing the maple syrup, basking in the love, enjoying the same moment repeated from Sundays past and we know will be repeated in Sundays to come…
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By: Michelle Norris, The Brown Eyed Baker
Ahh, apple pie. Nothing quite says fall like apple pie. I first made a homemade apple pie a few years back, and shared the results with you. It was my first-ever homemade pie and I totally adored it. However, as my baking prowess began to grow and I started to experiment with different recipes and doing research before diving in, I started trying new apple pie recipes. And I have to say, this one here is by far the absolute best. Such a tender, flaky crust, and that mile-high dome of a pie that you imagine seeing in the dessert cake of a 1950′s diner. Perfectly golden crust packed full with a mountain of apples. THIS is the ultimate apple pie.
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By: Nell Gladson
I must confess that I can’t really call myself an oatmeal cookie connoisseur. Most varieties you come across tend to be on the dry side and are almost always packed with, let me get this out, (ick) raisins. In my book, not even a chocolate chip could save this confection.
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By: Michelle Norris, The Brown Eyed Baker
Next to dessert, dips and appetizers are by far my favorite type of food. I could make meals out of just about any appetizer (and have on many occasions). In fact, I’m pretty sure that I made guacamole and chips lunch one Sunday during football season. So as you might expect, there are quite a few dip and appetizer recipes here on the site. As a continuation of the Top 10 List series, and with the cookout and party season kicking into high gear, I thought it would be the perfect time to narrow down my appetizers to my all-time favorites. Not surprisingly, most of the recipes on this list are dips, but there are also a few finger foods and snacks sprinkled in. Enjoy browsing!
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By: Clara of Food Collage
When Mike Witherel said he was “trying to sell the atmosphere” with his new coffee joint, he wasn’t joking around.
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By: Michelle Norris, The Brown Eyed Baker
I’m still riding the fudge bandwagon, and playing around with more seasonal flavors. With October peeking around the corner, I thought a pumpkin version would be a great one to try. It smells and tastes just like pumpkin pie – I could not envision a more perfect pumpkin fudge. In fact, I highly recommend making this and then savoring a piece each day during October. And if you don’t have to share with anyone, this batch will last you right through Thanksgiving! Even though you do need a candy thermometer for this one, it’s still pretty easy, foolproof and, most importantly, delicious!
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By: Nell Gladson
A chill in the air, candy corn on the shelves and the Steelers on Sunday can only mean one thing—the bounty of fall is upon us. One of the best ways to embrace autumn is to head out of the city to stock up on fresh produce and sample seasonal gastronomic specialties.
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By: Michelle Norris, The Brown Eyed Baker
I love any excuse I can come up with for making, and subsequently devouring, all sorts of delicious dips. Right before Christmas my friend Beth held a “dip party” at her house. That gathering brought us the Buffalo Chicken Dip, Hot Reuben Dip, and the Sausage Dip. It was a seriously genius idea. Now that the NFL lockout is over and we’re guaranteed the ability to watch football through the fall and early winter, I’m celebrating with a football-season worthy dip.
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By: Michelle Norris, The Brown Eyed Baker
My fall baking moods seem to take on themes during certain months. Once
September hits, I feel like I need to eat and bake with as many apples as possible. Even though they’re available throughout the fall and winter months, I feel a surge in September. It starts to wane towards the end of the month, and then October hits. For me, October is the month of the pumpkin. I know that Thanksgiving is typical pumpkin pie day, but by then I’m already full-on excited and planning for Christmas, so my pumpkin lust starts early.
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By: Michelle Norris, The Brown Eyed Baker
Even though we’re inching closer to September and a bounty of apples, pumpkin, fall baking, jeans and hoodies, and football, there are still quite a few days of summer left to enjoy. And nothing is better on a warm summer evening than a s’more. Spearing a big marshmallow on a chiseled stick, holding it over an open flame until it’s engulfed and blackened, and then smashing it between chocolate bar-lined graham crackers. Then taking that first ooey, gooey, sticky, charred and smokey bite. It’s the essence of summer and makes us all feel like we’re carefree kids again. Running through the cool evening grass barefoot, chasing after lightning bugs and not having a care in the world.
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By: Michelle Norris, The Brown Eyed Baker
A few days ago I shared with you all of my favorite recipes for the fall season that I have made and posted to date. There are quite a few of them (150!), but there is still so much more that I can’t wait to make. There are tons of different ways I find inspiration for what I make in the kitchen – cookbooks, magazines, other blogs, family requests, etc. – and for this fall my head is already brimming with ideas. I already have a list in my mind of the recipes I definitely want to tackle over the next few months, and thought it would be fun to share it with you. I’d love to know what your kitchen goals are for the upcoming fall season, as well as any recipes you’d like to request to see here on the site. Enjoy the list!
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By: Leah Lizarondo Shannon
My friend Jennet, who loves food and loves to talk about food (makes you wonder why we’re friends) brought these cookies to a potluck once. My other friend, Jayda and I, immediately pounced on them, repeatedly, unable to marshall the strength to stop. We were an “Om Nom Nom” duet as our inner Cookie Monster was unleashed. “What’s in these things?!?” we asked, half-angry at Jennet for bringing our downfall to the buffet table. Victoriously, she said, “its only 4 ingredients and takes 8 minutes to bake.” 4 ingredients, 8 minutes? You don’t have to be a mathlete to know that’s the cookie equivalent of the golden ratio.
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By: Michelle Norris, The Brown Eyed Baker
Happy Labor Day to all of you celebrating the long weekend here in the U.S.! While the holiday typically means and en to summer and lots of back-to-school activities, it also ushers in one of my favorite seasons: fall.
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By: Leah Lizarondo Shannon
And such is my loving relationship with that word. Come on. Have you heard anyone who was actually, truly what “classy” aspires to describe say that word? As Guy Kawasaki said, its like bragging that you’re modest. There you have it. As soon as you say it, you’re not.
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By: Michelle Norris, The Brown Eyed Baker
This is one of those recipes that was love at first sight. As soon as my eyes fell upon the picture of this bread on Joy the Baker, I wanted it on a plate in front of me, immediately. Like a lot of recipes though, it somehow found its way onto the back burner and I just got around to making it last week. It was absolutely, totally, 100% worth the wait. This bread tastes like the inside of a cinnamon roll. In retrospect, I would have drizzled this bread with a cream cheese icing. But even without it, ah-mazing. This is the perfect bread to serve to house guests, or for something special on Christmas morning.
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By: Michelle Norris, The Brown Eyed Baker
The first time I went to a truly authentic Mexican restaurant, I got my socks knocked off when the customary bowl of chips and salsa arrived at the table. The salsa was so… different. Different, of course, from all of the jarred salsas that I had ever known. The chunks weren’t as big, it had more heat, and you could clearly taste the tomatoes, lime, and cilantro. This was quite near the opposite of any salsa I had grown up eating from a jar. And I love, love, loved it! I couldn’t get enough. I may have had to box up the majority of my meal because I filled up on an obscene amount of chips and salsa.
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By: Chelsey Hennemuth
I’ll be honest—I’m not the most talented when it comes to working in the kitchen, so it’s a bit ironic that I am even discussing this topic right now. I always tell myself, “You’re only 23, you have plenty of time to learn how to maneuver your way through the kitchen.” Well, most of my 23-year-old friends already know how to cook and know the ins and outs of the kitchen, which puts me a few years behind.
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By: Leah Shannon, FullWell
NO. This is not about those kinds served in Long Island and don’t say “Arizona” and “Iced Tea” in one sentence in my presence. Unless you are actually enduring heat in Arizona, drinking iced tea, and not the kind from a gas station grocery store in a green can with an ersatz dragon on it.
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By: Kathy Brahan
Americans love their coffee. More than 50 percent of us drink (need) a cup (at least) to start our days. According to the National Coffee Association, we drink an average of 3.1 cups of Joe daily.
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By: Michelle Norris
So, you want to make one of these but you don’t have an ice cream maker?
Without a doubt, the most popular comments and emails that I receive following an ice cream recipe in the summer is, “I wish I had an ice cream maker so I could make this!” Well folks, if you don’t have an ice cream maker, you can make homemade ice cream! Much like you can certainly make homemade bread without a bread maker (people were doing that hundreds of years ago!), you can also create delicious homemade ice cream without an ice cream maker. It takes a bit longer, but the results are every bit as delicious! While the majority of makers are relatively inexpensive now (under $50), I certainly understand how things on the kitchen wish list get assigned a very low priority when there are other things to tend to. So, below you will find a brief tutorial (with links to more in-depth tutorials with photos) on how to make ice cream at home without using an ice cream maker.
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By: Michelle Norris ~ The Brown Eyed Baker
Muffins! Unless they’re made of really healthy ingredients, they are pretty much the equivalent of dessert for breakfast. Which couldn’t be more wonderful in my world. It seems everyone leans toward one favorite or another – blueberry, banana, lemon, etc. For me, I will always choose a wonderful blueberry muffin above anything else, but chocolate definitely runs a super close second. The blueberry muffins in this list are my ALL-TIME FAVORITE. So you must try them! Along with them are nine other of my favorite muffin recipes, so breakfast will never be dull in your house again!
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By: Kathy Brahan
Quiz the average American about basic world geography and you would be amazed at how much he or she doesn’t know. Ask that same American about alcoholic beverages served in foreign countries and he or she can expound at length. For instance, if I say Russia, you say vodka.
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By: Lexi Smith
I love planning parties – and summer is full of opportunities to party. I’m planning a family picnic for July 4th for 15 people and, since the weather prediction is bleak – storms off and on all day – I’m hosting an indoor picnic – and will focus on bringing the outdoors inside. We do it for Christmas – why not July 4th?? I’m thinking about turning my garage into a poolside paradise (without the sand!).
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By: Emily Bush
Looking for the perfect cool desert for the holiday weekend? This Red, White and Blue Cheesecake will be a hit at your holiday party. The fruit toppings are perfect with their festive colors! Happy Fourth of July everyone!!!
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By: Emily Bush
One of the biggest healthcare crises facing America is obesity. Studies indicate that adult obesity rates in the United States have doubled (from 15 to 30 percent) and tripled in American children since 1980. Along with these escalating rates comes an increase of other health-related issues such as diabetes, hypertension and heart disease—and the associated costs of treating these diseases.
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By: Emily Bush
Recipes that everyone will love on Father’s Day! Grilled Brie w/ Baguette & Grilled Spicy Shrimp
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By: Chelsey Hennemuth
When it comes to the artistic elements of a wedding, the cake is right there at the top– next to the white dress, of course! In recent years, wedding cakes have become more extravagant and designed to match the theme and colors of the ceremony and reception.
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By: Mary Miller
Scouting out the best locally made food is a pastime of mine, something on which I spend way too much time. Not only is locally grown and manufactured food usually fresher than food shipped across the country but purchasing locally-made products helps small business owners and our regional economy.
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By: Emily Bush
That’s right Pittsburgh – festival season is knocking at your door. There is no excuse to be bored this summer since every weekend, from now through September, is packed with lively and fun events that keep adults amused and children busy.
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By: Rachel Bailiff
The other day I found myself thinking, “I really want something fresh… something satisfying and springy; something I could easily tote out to the terrace and enjoy.”
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By: Chelsey Hennemuth
What’s the best way to start “going green”? How about buying produce and products from your local farmers’ market? These foods are not only fresh, affordable, often organic, and good for your health, but they are also good for our community and the environment. By shopping at a farmers’ market, you will boost the local economy, minimize the impact long-haul transportation costs have on natural resources and the environment, and help to support the growing trend of sustainable agriculture. Sustainable agriculture is:
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Cinco de Mayo—a day originally set aside to celebrate the victory by the Mexican army over the French in the battle of Puebla in 1862—has been embraced by our culture as an excuse to enjoy Mexican food and cocktails. For us, the celebration seems to go beyond “cinco” and the parties continue through May. Here are some traditional Mexican “nibbles and sips” for you to enjoy as the weather warms.
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By: Leah Shannon
I don’t think I need to write a long preamble to mac and cheese.
When I talk about plant-based food, typically its not meat that people panic most about. Its CHEESE. Pizza, Parmesan, Mac and Cheese. The fromage triumvirate. “Oh, I could never give those up!” People declare, wide-eyed, head back, almost poised to shield themselves from a physical blow. This is when I usually just get dismissed as “one of those.” Fringe. Granola. Anything I say from this point on will be met with a “who’s the crazy?” look.
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By: Michelle Norris – The Brown Eyed Baker
It wasn’t until I broke one of these open for the purpose of my photographs that I realized what the perfect description for them is:
Italian Gougères.
Well, maybe a cross between an Italian Gougère and a baked ravioli (minus the ricotta). My grandma has made these the week of Easter for as long as I can remember. I am not sure where exactly the tradition or recipe comes from, but it is certainly a large part of my family’s Easter tradition.
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By: Michelle Norris – The Brown Eyed Baker
Another holiday, and another excuse to decorate sugar cookies! I just adore decorating sugar cookies because of all of the colorful and creative variations that are possible. Just a few weeks ago I made some Shamrock cookies, a couple of which were less-than-traditional, and that is the fun of cookie decorating. The wonderful thing about doing Easter eggs is that they inherently lend themselves to being a blank canvas of sorts. Think of all the fun designs you would make on colored eggs when you were a kid. Now you can do the same thing, but on a cookie. These are perfect for a little something extra on your dessert table this Sunday, and they are sure to be a huge hit with the kids!
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By: Mary Miller
On the first Saturday of every month at 10 AM, La Prima Espresso on Smallman Street hosts a behind-the-scenes roasting tour. It’s a fun way to learn about coffee, see the roasting process and understand the reasons behind the high cost of quality beans. Oh, and the smell in the building is unbeatable.
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By: Mary Miller
Ramps. Not the concrete sections of road that you drive on to exit the highway. I’m talking about those pungent scallion-like first signs of spring that drive certain culinarians here in the Northeast completely bonkers. The 21st Annual Mason Dixon Ramp Festival in Mt. Morris, PA, about 45 miles south of Pittsburgh, will be held on April 16 and 17 this year, so if you don’t know about ramps, and even if you do, consider taking the short drive down to the border of PA and WV during these two days to check it out.
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By: The BizChicks Team
Martha just did it. Oprah did it for a week. Bill Clinton is doing it. Natalie has been doing it for a long time. Yep. Going vegan. And The Brazen Kitchen is going to show you just how good it gets. “Greens are the new black! It’s a trend that’s here to stay.”
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By: Mary Miller
As the weather warms, birds return and crocuses bloom, it’s a great time to venture back outdoors.
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By: Michelle Norris ~ The Brown Eyed Baker
I’m not particularly big on celebrating St. Patrick’s Day, but I do usually like to make something ethnic on March 17th, so when I saw a variation of Irish Soda Bread in the form of scones floating around the Internet, I knew I had my recipe for this year. I’ve been on quite a scone tear lately, and this savory scone is a great one to store in my “must keep” recipe bank. I do tend to enjoy the savory scones over sweet ones, I think because I can justify them as a meal.
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By: Michelle Norris ~ The Brown Eyed Baker
I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular “Irish Car Bomb” cocktail that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake.
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By: Leah Shannon
The Saveur 100 is hands down the best issue that the magazine has each year. It is only natural then, that they would extend the franchise to a list curated not by their staff (as the original 100 is) but by (and I say this reluctantly) “rock star” chefs. Grant Achatz, David Chang, Rick Bayless, Zak Pelaccio, you get the drift.
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By: Kathy Brahan
Premium Collection Stores, formerly known as specialty wine stores in Pennsylvania, are becoming more popular across the region. While the heavily regulated state Liquor Control Board (LCB) is easy to malign, kudos should be given to its effort over the last 10 years to improve wine selection across the Commonwealth and expanding services and resources for oenophiles.
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