Shop Local, Pittsburgh: Lawrenceville

Small Business Saturday introduces community members to the local shops and restaurants they might not have encountered otherwise. But this single day doesn’t have to be the only time you explore your neighborhood. Make it a point to shop small the next time you’re out and about rather than running straight to Target. You’ll find quality products, often handmade, and friendly staff that help grow our towns one purchase at a time. Here is a guide to shopping locally in your favorite towns and neighborhoods.

Your Guide to Shopping Local in Pittsburgh

Shadyside

Shadyside is filled with local businesses all along Walnut Street and beyond. Visit designer boutiques, find customizable home decor, and browse plenty of jewelry options ready to service your needs.

Mount Lebanon

Whether you’re looking for an official Tudor and Rolex seller, a unique hardware shop, or contemporary men’s clothing, Mount Lebanon has you covered. Plus, eat at a variety of small restaurants for a snack during your trip.

Sewickley

Find gifts that’ll impress any recipient in Sewickley. Create a personalized flower bouquet, find one-of-a-kind antique-inspired furniture, or take home a new fashionable piece of women’s clothing.

Lawrenceville

Mix up your usual routine in Lawrenceville with different small businesses. Make your own scented candle with a loved one, stop in at a cannabis and self-care boutique, then end your day with a hearty dinner.

Aspinwall and Fox Chapel

Aspinwall and Fox Chapel shops work to make sure you’re showcasing your personality in every aspect of your life. Create your perfectly designed home, curate a closet that you want to wear, and even make sure your invitations show who you are.

Downtown Beaver

Take care of your furry friend just like you would yourself with these Downtown Beaver shops. Bring your cat or dog back a homemade healthy snack and don’t forget to treat yourself to fabulous eats.

Shop our other local gift guides for men, women, children, home, food and drink, and makers products for more ways to support small businesses.

Story by Kylie Thomas

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Chicken Paprikash with Cucumber Salad and Spaetzle

By

ZAIN

-

November 7, 2024

Chicken Paprikash served in a bowl along with bread and side dishes

My advice for Hungarian cooking? Add more paprika than you think you need. Chicken Paprikash is one of those dishes that everyone has an opinion on how to do right or wrong. Full disclosure: every time I make chicken paprikash, it’s a little bit different. Just like my grandmother, I never follow a recipe! Treat this one as a loose framework upon which you can build. After you make this dish a few times, you’ll get a feel for how much paprika you’d like to include, maybe a little more tomato, maybe a little less, and so on.

History of Paprikash

Believe it or not, paprikash actually predates the addition of paprika. Hungarian families were making one pot chicken stews before peppers came to Europe from the New World. Paprika, which is made out of crushed hot, semi-hot, or sweet peppers, became a staple in Hungarian cooking once it spread to Central Europe, maybe because of the warm, flavorful quality that makes it ideal for the stews and roasts of the region’s cuisine. Paprika is now Hungary’s national spice, grown in farms all around the country and a staple of paprikash, a classic Hungarian dish.

Chicken Paprikash Recipe

Author: Csilla Thackray

Description

A family recipe straight from Hungary.

Ingredients

Scale

2 bone-in, skin-on chicken thighs + 2 bone-in, skin-on chicken breasts
Lard or canola oil
1 large onion, peeled and thinly sliced
2 medium-size green bell peppers, deseeded and thinly sliced
4 cloves of garlic, peeled and crushed
2 large paste tomatoes, core removed and diced
1 heaping tbsp Hungarian paprika + more to taste
1 tbsp cornstarch
1 tbsp water
Sour cream (optional)

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Instructions

The day before preparation, season the chicken liberally with salt and refrigerate uncovered overnight. The following day, coat a large sauté pan with a nice layer of lard or canola over medium-high heat. Pat the seasoned chicken with a paper towel and gently lay in the heated pan skin side down. Let the skin brown over medium heat and then remove the chicken from the pan.
Sauté the onion, bell pepper, and garlic in the residual fat with a good pinch of salt until soft and fragrant. Add the tomato and cook until they have begun to partially break down. Stir in a heaping tablespoon of Hungarian paprika and return the chicken to the pan, skin side up. Cover the pan and turn the heat to the lowest possible setting.
Let the chicken stew, releasing all of its juices into the pan, until very tender and nearly falling off of the bone. Always temperature-check your chicken and ensure that it is registering 165 degrees in the thickest part of the breast and thighs.
Once tender, remove the chicken from the pan. In a separate container, create a slurry by combining the cornstarch and water. Add the slurry to the sauce in the pan and bring to a boil. Once boiling, turn down the heat to low and cook, stirring frequently, for at least 5 minutes or until the sauce has thickened. Taste for paprika and salt.
When the sauce is thickened and adjusted for seasoning, you can either add in a nice dollop of sour cream to the sauce, or just leave it as is. Either way, return the chicken back to the pan and serve with more sour cream, a nice egg noodle, and cucumber salad.

Spaetzle Recipe

Author: Csilla Thackray

Description

Hearty pasta full of eggs.

Ingredients

Scale

4 whole eggs
2/3 cup whole milk
2 tsp salt
2 cups flour

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Instructions

In a stand mixer, whisk together eggs, milk, and salt. Once combined, begin adding in the flour a 1/4 cup at a time until thoroughly combined.
Bring a pot of water to a roiling boil with a few big pinches of salt. Working in batches and using a spaetzle maker, push the dough into the pot, forming small noodles. The noodles are done cooking when they float to the top. Scoop the noodles out with a slotted spoon onto a towel to dry and continue with the rest of the dough until all your noodles are made.
Let the noodles dry slightly on the towels and then sauté in brown butter.

Cucumber Salad Recipe

Author: Csilla Thackray

Description

A refreshing side for a filling meal.

Ingredients

Scale

2 English cucumbers, thinly sliced
Salt
Sour cream

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Instructions

Toss the thinly sliced cucumbers in a few pinches of salt and set to drain in a colander over a bowl in the fridge for at least a few hours if not overnight. Fold in enough sour cream to bind the cucumbers together and serve.

Recipe by Csilla Thackray
Styling by Keith Recker
Photography by Laura Petrilla

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Butternut Squash Lasagna

By

Abdul Rafay

-

November 7, 2024

Just south of Paso Robles, CA, Chef Rachel Taylor developed this Butternut Squash Lasagna at her former restaurant Dead Oak Brewrery. Her menus fuse together varying local ingredients seasoned with warm spices, butternut squash lasagna and decadent textures. This recipe is perfect for fall or winter, especially if you’re just tired of the same old red sauce and cheese. Butternut squash is delicious, healthy, and in season in the fall months. So, what are you waiting for? Try it in a lasagna.

What Drink Should You Pair with This Lasagna?

High-acidity red wines like Chianti Classico, Pinot Noir, Zinfandel, Dolcetto, Barbera, or Nero d’Avola can well with both a classic lasagna and its butternut squash counterpart. For a cocktail, whiskey is a good liquor to pair with a hearty dish like lasagna, because it will both complement the flavor and cleanse the palate from the richness of the dish. Consider a whiskey on the rocks or a cocktail with bourbon to bring out some of the earthiness of the butternut squash.

Butternut Squash Lasagna Recipe

Author: Natalya Sutmiller

Description

Gooey cheese and tender pasta perfectly combine with sweet butternut squash.

Ingredients

Scale

2 garlic cloves, minced
1 ½ lb ground beef
1 lb ground pork
2 cups butternut squash, diced and peeled
1 tsp salt
4 tbsp butter
1/4 cup flour
1 ½ cups milk
1/2 cup cream
1 tsp nutmeg
1 tsp ground cinnamon
2 tbsp fresh basil, finely chopped
1 cup fresh shredded Parmesan
13 oz no-precook lasagna sheets
17 oz fresh mozzarella cheese, shredded
Salt and pepper, to taste

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Instructions

Heat oil in a large pot over medium heat; add garlic for one minute until fragrant, then add the ground beef and pork and cook while breaking it up until browned. Drain out any excess fat and set aside.
Add chopped butternut squash to a large pot of water with the heat on high. When it comes to a boil, add a big pinch of salt and turn to medium heat; top the pot with a lid and let simmer for 12-15 minutes.
In a large pot, melt butter over medium heat. Remove from heat, add the flour, and whisk until well blended. Place pot back onto the stove, reduce heat to low, and slowly whisk in one cup at a time of milk, cream, and spices until incorporated. Mix well after every addition so you don’t cause lumps to form.
Once that is ready, add the creamy butternut squash mixture. It should be a creamy consistency, but you can add more milk if needed.
Increase the heat to medium and cook the sauce until it thickens 5-7 minutes. Add Parmesan cheese, remove from heat, and stir until the cheese is melted.
Preheat oven to 350 degrees.
Spoon 1 cup of béchamel on the bottom of a 9 x 13 baking dish and then cover with lasagna sheets. Trim sheets if needed to fit the dish.
Layer 1/3 of the meat, 1/3 of the mozzarella cheese, and 1 cup of bechamel, repeating layers 3 times. To top the lasagna, pour over the rest of the béchamel and shaved Parmesan cheese. Cover with foil.
Bake for 35 minutes, uncover, and bake for another 10 minutes until golden and bubbling. Allow sitting for 10 minutes before serving. Garnish with basil and extra shaved Parmesan.

Story by Natalya Sutmiller
Photography by Hugo Martinez Visuals

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Celebrate with a Yule Margarita

By

Samuel

-

November 7, 2024

A red Yule Margarita cocktail on ice, garnished with a lime slice and a rosemary sprig, with holiday decor in the background.

The holidays call for cocktails that feel both festive and refreshing, and the Yule Margarita delivers exactly that. Created by Aubrey Haliburtan of LoBar Cocktail Services, this holiday-ready margarita blends the smoky depth of mezcal with the brightness of citrus and the warming spice of hibiscus. It’s a seasonal twist on the classic margarita that’s perfect for Christmas parties, New Year’s celebrations, or cozy winter nights at home.

Aubrey Haliburtan Celebrates with a Yule Margarita Recipe

What makes this holiday margarita recipe stand out is the homemade spiced hibiscus syrup. Infused with hibiscus tea, cinnamon sticks, and allspice berries, the syrup adds a rich, floral sweetness and layers of spice that pair beautifully with tequila and mezcal. Finished with a clove-studded orange wedge, the Yule Margarita is as eye-catching as it is flavorful—a cocktail that looks just as good on the table as it tastes in the glass.

Whether you’re a fan of classic margaritas or looking for a new festive cocktail to impress your guests, this recipe is a must-try. It’s easy to make, full of holiday spirit, and versatile enough to serve as a cocktail or even a mocktail when paired with soda water and citrus. The Yule Margarita is proof that holiday drinks can be both elegant and fun, bringing a little extra cheer to every celebration.

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Yule Margarita

Author: Aubrey Haliburtan

Description

This festive twist on a margarita blends silver tequila, mezcal, citrus, and a spiced hibiscus syrup for a bright yet warming holiday cocktail. Garnished with a clove‑studded orange wedge, it’s a seasonal sip that’s as beautiful as it is flavorful.

Ingredients

Scale

1 oz silver tequila
¾ oz mezcal
1½ oz spiced hibiscus syrup
½ oz lime juice
½ oz lemon juice
Pinch of salt

For the spiced hibiscus syrup:

2 cup hibiscus tea
1 cup organic sugar
2 cinnamon sticks
2 tbsp allspice berries

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Instructions

Combine all ingredients in a shaker, strain over fresh ice, add a clove studded orange wedge.

For the spiced hibiscus syrup:

Combine all ingredients into a pot.
Simmer on low for an hour or until sugar is dissolved. Strain through cheesecloth and cool.
This syrup also makes a great mocktail when combined with soda water and citrus!

Recipe by Aubrey Haliburtan

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Shake Up a Coquito, a Puerto Rican Christmas Cocktail

By

Samuel

-

November 7, 2024

A chilled Coquito cocktail in a coupe glass, garnished with a star anise and cinnamon, for a Puerto Rican holiday drink.

The holidays in Puerto Rico wouldn’t be complete without a glass of coquito, the island’s beloved Christmas cocktail. Creamy, spiced, and full of festive cheer, this drink is often compared to eggnog—but with a tropical twist. Mixologist Randolf Boitel shares his special French Coquito recipe, a version that blends rich coconut crème, warm spices, and smooth Courvoisier VSOP for a truly unforgettable holiday drink. Perfect for carolers, revelers, and family gatherings, this recipe makes enough to share with a crowd.

Randolf Boitel Shakes Up a Coquito from Puerto Rico

What makes this Puerto Rican Christmas drink so special is its balance of flavors. The coconut crème and evaporated milk create a silky base, while cinnamon, cloves, and star anise bring warmth and spice. The addition of Caribbean rum and French cognac gives the coquito a bold, elegant finish that sets it apart from the traditional version. Served chilled in small glasses and garnished with a sprinkle of cinnamon, it’s a cocktail that feels both comforting and celebratory.

Whether you’re hosting a holiday party, looking for a festive cocktail to gift in bottles, or simply want to experience a taste of Puerto Rican tradition, this French Coquito recipe is the perfect choice. It’s rich, flavorful, and designed for sharing—making it a holiday staple you’ll want to enjoy year after year.

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Shake Up a Coquito, a Puerto Rican Christmas Cocktail

Author: Randolf Boitel
Yield: Makes 25 Drinks 1x

Description

This Puerto Rican holiday classic blends evaporated milk, coconut crème, spices, and a generous pour of rum and French brandy for a rich, creamy drink meant for sharing. Served chilled and garnished with cinnamon and star anise, it’s a festive, crowd‑pleasing cocktail perfect for Christmas gatherings.

Ingredients

Scale

(4) 8 oz cans evaporated milk
(4) 8 oz cans Coco Lopez Coconut Crème
8 oz half & half
3 vanilla beans
2 oz pure vanilla extract
6 cinnamon sticks
1 tbsp ground cinnamon
4 cloves
2 star anise
22 oz Courvoisier VSOP
15 oz 151 Caribbean Rum

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Instructions

Mix the evaporated milk, coconut crème and half & half, plus all of the spices & simmer over low heat for about an hour.
Remove from heat & strain, then allow to rest until cooled. When the mixture has cooled, add the spirits and then refrigerate for 24 hours.
Serve a chilled 4 ounce pour in a Niquernera cocktail glass with no ice.
Garnish with a sprinkling of cinnamon & a star anise, and enjoy.

Notes

This recipe will make about 25 drinks, so it’s perfect for sharing during the holidays!

Recipe by Randolf Boitel

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Chocolate Espresso Martini

By

-

November 7, 2024

A chocolate espresso martini staged on a black background with a dusting of espresso bean on the top

This recipe combines three of life’s greatest pleasures, chocolate, espresso, and vodka. All in one drink! Try a chocolate espresso martini as a way to feel fancy at the home bar. Or, try our other espresso martini recipes like the Whiskey Espresso Martini or the Toasted Marshmallow Espresso Martini.

Who Invented the Espresso Martini?

Like the telephone, the automobile, and the lightbulb, whenever a genius invention comes to light, multiple people claim they made it. The man behind the espresso martini is Dick Bradsell. A model approached him in the 1980s and asked for a drink that could serve as both a pick-me-up and a way to take the edge off. The rest was history. The espresso martini now embodies the classy, upbeat spirit of having a fun late night out. In a way, it’s a sort of bookend to the Aperol spritz, which is a lovely late afternoon start to ease into the evening. The chocolate espresso martini will be a new favorite at your bar.

Chocolate Espresso Martini

Author: Sarah Cascone

Description

Two of life’s greatest pleasures.

Ingredients

Scale

2oz fresh brewed espresso (chilled)
2oz Dirty Chocolate Cream Liqueur
4oz Faber Vanilla Vodka
2oz Tia Maria

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Instructions

Add ice to a cocktail shaker. Add all ingredients and shake vigorously until a frost forms. Strain pour into a chilled coupe glass.
Garnish half of the cocktail with chocolate shavings.

Recipe by Sarah Cascone / Photography by Dave Bryce

Colorful Crostini Spreads to Brighten your Day

By

-

November 7, 2024

A great addition to any meal, easy and delicious, these spreads can be used as a dip for breadsticks or pita chips, or as a base for crostini, topped with roasted or sautéed vegetables, crunchy seeds and soft cheese. Either way, they are a feast for the eyes and a treat for the palate. For larger parties, go ahead and make all of them: the vibrant combination of colors will surely impress your guests.

Colorful Crostini Spreads to Brighten your Day

Cannellini Bean and Purple Cabbage Hummus

Ever wondered if hummus could be more colorful? With a dash of purple cabbage, ordinary hummus can become a beautiful shade of violet. Impress at any gathering with this statement side. Enjoy it with slices of baguette or your favorite crackers, or some toasted pita.

Sweet Pea Guacamole

Maybe you have a picky eater in your life who isn’t down with guacamole. For a slightly milder flavor that pairs better with crisp Mediterranean crostini, try this Sweet Pea Guacamole.

Red Beet and Greek Yogurt Spread

This beet and Greek yogurt spread is almost too beautiful to eat. The color is gorgeous, and the spread is even tastier than it looks. Dip your pita or fresh crudités and enjoy!

Squash and Roasted Garlic Hummus

Garlic and hummus are a classic combination. The squash adds some extra fall flavor and color, too. Try dipping some sweet potato chips, pita chips, or focaccia into this delectable spread.

Recipes and Photography by Sara Ghedina

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This Year’s Hottest Holiday? Chrismukkah

By

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November 6, 2024

A round blue platter with 5 potato latkes , two small bowls with sour cream and applesauce, 3 gold forks, and a smaller lighter blue plate with 3 smaller latkes, and a blue linen.

Christmas and Hanukkah are on the same day in 2024, so there’s extra reason to celebrate. If you’re an interfaith family, have both Jewish and Christian friends at your party, or just feel like exploring some new culinary traditions, consider Chrismukkah as a theme.

Calling Hanukkah “Jewish Christmas” is something of a misnomer—yes, it falls around the same time of year, and greeting card companies have decided it lines up with Christmas. In terms of calendar significance and stressful levels of meal prep with specific and mandatory dishes, Rosh Hashanah and Yom Kippur are closer to Christmas. Hanukkah was considered a minor holiday until the mid-19th century when rabbis began holding special holiday services for children to celebrate Hanukkah. Also, we have modern consumerism to thank for the idea of eight nights of gifts. This was never a Hanukkah tradition until the commercialization of Christmas in the early 20^th century.

This year, you can celebrate unity and understanding with a combination holiday party or meal. Double the holidays, double the fun! As someone in a mixed-faith family, here are some ways to celebrate “Chrismukkah” to encourage people to learn more about each other’s traditions.

This Year’s Hottest Holiday? Chrismukkah. Try Out These Traditions.

Make Latkes

Latkes have the potential to be a bridge between cultures, because everyone can agree on this savory, easy to make winter dish. Frankly, latkes totally win out over the candied yams and roasted potatoes you might find on a Christmas menu. Give a try to TABLE’s recipes for Gluten-Free Potato Latkes, Carrot and Beet Latkes, or Chef Joey Hilty’s Potato Rösti. To be honest, the best way forward for most Jewish recipes is to ask a friend what their go-to is. Better yet: ask their mother! Word of mouth is the name of the game to get that perfect latke recipe passed down from somebody’s bubbe from Poland.

Get Lit with Candles and Lights

Christmas lights and Hanukkah candles both offer an opportunity to decorate the home. The candle stand for Hanukkah has a special name, the Hanukkiah. A menorah is any eight-candle structure in Judaism, but the Hanukkiah is the specific one for the holiday. The winter can be a gloomy time, and both Jewish and Christian traditions recognize the need to have a little sparkle in your home décor on those dark nights.

Indulge in Fried Desserts

Hanukkah commemorates oil lasting eight nights, so we like to indulge in foods as full of oil as that lamp. That includes classic sufganiyot or Isfeng Andalusion Donuts. You could get creative with toppings or frosting to put your own spin on these desserts for your holiday gathering. Maybe add a bit of Hanukkah flair to a bouche de noel with a drizzle of honey, or add some cardamom to your mom’s sugar cookie recipe!

Have Fun with Cocktails and Drinks

Sometimes Manischewitz is unavoidable at a Jewish holiday table. But one of my missions in life is to inform people that they do not have to drink disgusting syrup in order to have kosher wine. The Levant is a wine-producing region, so you could try some wineries from the Holy Land like Recanati, whose Cabernet Sauvignon and Petit Syrah varietals are wonderful to serve at a meal. Barkan in the Galilee also has a nice Cabernet—you can splurge on their Alexander the Great 2017 vintage. Or, for a cocktail, try TABLE’S purple-hued Hanukkah 75, perfect for a toast no matter what holiday you’re celebrating.

Story by Emma Riva

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The History of Eggnog

By

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November 6, 2024