Food
MORE IN FOOD!
Don't forget to check out these weekly Food section features:
This fall, Penn State University students will pay a new fee for campus improvements, while freshmen will be required to take an online course aimed at combating high-risk drinking. ... (05/17/2008)
Mark Dunlap and Mimi Oliphant taste Caymus Special Selection last Thursday during the 2008 Pittsburgh Wine Festival at the Heinz Field.
Last Thursday, 2,600 faithful wine-lovers decamped to Heinz Field to taste a whopping 600 wines from 216 wineries. ... (05/15/2008)
Herbs are what's happening now in the garden. Beans are sprouting and we're ready to pop in squash and cucumbers. But the herb garden is alive and herbs are adding fresh touches to our meals. ... (05/15/2008)
Titanium sporks, such as this one, are favs of campers. At Mt. Lebanon High School, plastic versions serve for a senior class version of tag.
Is there any workaday item more prone to disappearance than a spoon? (OK, yeah, yeah. ... (05/15/2008)
A dish of tripe by Chef Tim Timko of Lenzi's Italian Restaurant in Monongahela.
Some people can't seem to stomach the thought of sitting down and dining on a plate of tripe. ... (05/15/2008)
Josephine Sadaka of Brookline has her own method of rolling grape leaves at Our Lady of Victory Church in Scott.
The food is steamed, fried, baked, broiled, sauteed, roasted and boiled. It comes from Thailand, China, Greece, Ukraine, Italy, the Philippines and several more locales. ... (05/15/2008)