Carrot Pierogis

By

-

August 3, 2025

A plate of carrot pierogies garnished with carrot ribbons and fresh herbs, surrounded by flowers and green and red vegetables.

Chef Jamilka Borges, ever-busy at her restaurant Lilith, consistently puts a bright spin on vegetables. Here she combines the pierogi, a classic Pittsburgh comfort food, with an Asia-inflected blend of spices. Simply delicious!

Where Are the Best Pierogis in Pittsburgh?

We went on a journey to find the best pierogi in all of Pittsburgh. Check out our ranking to help inspire where your next batch of potato pierogi will come from.

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Carrot Pierogis

Author: Chef Jamilka Borges

Print Recipe

Description

Rather than potato, Chef Jamilka uses carrots for a vibrant pierogi filling.

Ingredients

Scale

For the dough:

4 cups AP flour
1 tsp salt
2 eggs
¼ cup sour cream
1 cup carrot juice
¼ oil

For the carrot filling:

2 cups small dice onions
1 cup minced garlic
¼ cup minced ginger
2 lb ground pork
4 qt carrot pulp
1 cup soy
1 cup sambal
½ cup red wine vinegar
2 cups carrot juice
1 cup minced cilantro
Salt

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Instructions

For the dough:

Place all dry ingredients in mixer bowl, add eggs, sour cream and slowly add juice.
Mix until it comes together in a bowl. Knead with extra flour until smooth. Wrap tightly with plastic wrap.

For the carrot filling:

Sweat all alliums and ginger then add pork. Brown pork then add carrot, deglaze with all liquid and let cook. Finish with cilantro

For assembly:

Roll sheets of dough with a French roller on a smooth surface. Cut with a 4-inch cookie cutter and fill, seal the dumpling by pinching your thumb and index fingers creating a cress. Let rest in freezer for 30 minutes.
Bring a pot of water to a boil and have ready a “shocking station” – plastic container with plenty of ice and water.
Boil pierogies for 3 minutes and shock in ice water, transfer to an oiled container. Sauté with butter and olive oil until golden brown. Serve with crème fraîche and salsa verde.

Recipe by Chef Jamilka Borges

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Grilled Broccoli with Romesco

By

Samuel

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August 3, 2025

0

A plate of grilled broccoli with romesco sauce, topped with parsley and chopped nuts, with a small bowl of capers.

“Getting together and sharing simple things with people, that’s what food is all about to me,” says Chef Justin Severino, the culinary creative at Morcilla. A smoky, nutty, and thoroughly delicious romesco lifts broccoli to a wonderful level of deliciousness…and keeps everyone at the table happy.

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Grilled Broccoli with Romesco

Author: Justin Severino
Yield: Serves 4

Print Recipe

Description

The romesco is brilliant for more than just broccoli too.

Ingredients

Scale

4 large tomatoes
1 small red onion ½-inch slices
¼ cup almonds
¼ cup hazelnuts
¼ cup walnuts
1 cup roasted piquillo peppers
½ cup roasted garlic
1 lemon, zested and juiced
2 oz sherry vinegar
2 oz olive oil
2 tbsp smoked pimentón dulce
1 tbsp espelette pepper
2 tbsp salt
2 broccoli heads, quartered
Salt
2 oz olive oil

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Instructions

Preheat oven to 400 degrees.
Remove the core from the tomatoes and score the bottom. On a sheet tray place the prepared tomatoes and the sliced red onion. Roast in the oven for 1 hour until skin is falling off and the outside of the tomatoes and onions are nicely caramelized.
Toast the nuts in the same oven for ten minutes until golden brown.
In a food processor begin to chop all the ingredients. Start with the tomatoes, peppers, onions, and garlic, and then all the nuts.
Mix in a medium-sized bowl with the lemon zest and juice, sherry vinegar, olive oil, pimentón, espelette, and salt.
Turn grill on medium-high heat. Toss the quartered broccoli with the remaining salt and olive oil and begin to grill. Continue to turn the broccoli until fork-tender and nicely colored.
Arrange the broccoli on a platter and cover with the romesco sauce. Serve warm.

For Another Broccoli Recipe, Try Our Broccoli, Brown Butter Bread Crumbs, Chermoula

Recipe by Justin Severino
Styling by Rafael Vencio
Photography by Dave Bryce

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Apple Cinnamon Hot Toddy

By

Justin Matase

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August 3, 2025

0

A warm Apple Cinnamon Hot Toddy in a clear mug, garnished with an apple slice and a cinnamon stick, served with a slice of cake on a brown plate.

Someone’s grandmother would surely have seen this Apple Cinnamon Hot Toddy as medicinal, so think of it as a necessary step in warming up from a nice hike in the wintery woods. Try it with a slice of our Winter Stone Fruit Polenta Cake.

Is a Hot Toddy Good Medicine?

Up to a point, the answer is yes. The steamy heat of a toddy can soothe a sore throat, relax muscles, and open nasal passages. Honey has some mild antibacterial properties. It also coats the throat and helps reduce irritation. The lemon (and this recipe’s apple cider) offers up helpful vitamin C. In small amounts, whiskey can help relax you and send you off to sleep.

However, alcohol can dehydrate you. It can also potentially interact with other medications you might be taking. Honey and whiskey can load your system with sugars, which can interrupt sleep and make you feel unhealthy.

Perhaps the best practice here, as always, is moderation. While a hot toddy like this one can be a treat once in a while, warm herbal teas are probably better everyday choices.

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Apple Cinnamon Hot Toddy

Author: Justin Matase

Print Recipe

Description

Let this warm toddy soothe all your woes.

Ingredients

Scale

4 parts apple cider
1 part lemon juice
1 part honey
1 cinnamon stick
2 parts bourbon or whiskey

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Instructions

Heat the apple cider, lemon juice, honey and cinnamon stick on the stove and bring to a simmer for about 3 to 5 minutes until all ingredients are thoroughly combined.
Add bourbon and serve hot.

Mixology by Justin Matase
Photography by Dave Bryce
Plates by FD Ceramics.

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Pear Cider and Gin Bellini

By

Justin Matase

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August 3, 2025

0

A pair of pear cider and gin bellinis in sugar-rimmed glasses, garnished with blackberries and pear slices, on a textured placemat.

Crisp, bubbly, and just a little bit sassy, this Pear Cider and Gin Bellini is the perfect toast to fall. With the delicate sweetness of pear cider, the botanical notes of gin, and the celebratory sparkle of brut wine, it’s a drink that feels both refreshing and elegant. Finished with a sugared rim and fresh fruit garnish, it’s as beautiful in the glass as it is delightful to sip.

Pear Cider and Gin Bellini Recipe

This easy cocktail is ideal for autumn gatherings, from cozy brunches to festive holiday parties. The pear cider brings a seasonal twist to the classic Bellini cocktail, while the gin adds a subtle herbal depth that balances the sweetness. A touch of sugar on the rim makes every sip sparkle, and the garnish of pear and blackberry also adds a pop of color and flavor.

Whether you’re raising a glass to a special occasion or simply treating yourself to something a little fancy, the Pear Cider & Gin Bellini is a quick, crowd‑pleasing choice. It’s simple to make, easy to customize, and also guaranteed to bring a touch of elegance to any moment worth celebrating.

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The Five O’Clock: Pear Cider and Gin Bellini

Author: Justin Matase

Print Recipe

Description

Feeling like a toast? Have sip of something sassy like this crisp, fall-flavored Bellini.

Ingredients

Scale

4 oz brut / dry sparkling wine
1 oz gin
1 oz pear cider (or substitute apple cider)
Sugar (for rim of the glass)
Pear and blackberry for garnish

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Instructions

Rim flute with sugar, and combine ingredients, with the bubbles last, to lift up the effervescence of your cider and juniper in the gin.
Garnish with blackberry and a pear slice.

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Oval dish by Revol

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Clove Old Fashioned

By

Justin Matase

-

August 3, 2025

0

A Clove Old Fashioned cocktail in a rocks glass, garnished with a candied orange peel and a cinnamon stick, with cloves, cinnamon, and oranges on a beaded placemat.

It’s five o’clock. In most parts of the United States, the winter sun went down quite a while ago, and you’re probably not gong anywhere. Perhaps it’s time to huddle with your loved one over a cocktail and some good conversation. This Clove Old Fashioned will give you a starting point: candied or fresh orange peel?

What Makes a Great Old Fashioned?

The classic Old Fashioned is, appropriately enough, a simple, old fashioned affair! Start with quality ingredients. A good bourbon or rye whiskey, around 90–100 proof, is the place to start. They both work well. Choose bourbon for its innate sweetness, or rye for its gentle spice.

Next, go for two or three dashes of classic aromatic bitters. If you’re feeling a little adventuresome, try orange or cardamon bitters.

Keep a firm hand on the amount of sugar! One quarter ounce of simple syrup or one sugar cube is generally enough. Try demerara cubes for a richer flavor.

Ice is key to a great Old Fashioned, as well. We love a single giant ice cube, but regular cubes are fine. Just avoid crushed ice.

Express the oils from a generous piece of orange peel over your glass before serving. It’s a must! Toss it into the drink and stir once. Add a top quality Luzardo cherry as the final touch.

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Clove Old Fashioned

Author: Justin Matase

Print Recipe

Description

Cloves add a sweet warmth to an Old Fashioned.

Ingredients

Scale

For the clove simple syrup:

10 cloves
1/2 cup of sugar
1/2 cup of water
Candied Orange Peel (optional)

For the clove old fashioned:

2 parts bourbon
1/2 part clove simple
1 part water
3 dashes of angostura bitters

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Instructions

For the clove simple syrup:

Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.
To really step up the presentation on this cocktail, we used candied orange peel, which requires some forethought. If it’s a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.
If you do want to make your own candied orange peel, using a sharp paring knife, remove 1/2” wide strips of orange rind, avoiding the white pith s much as possible. Toss them in a sauce pan with 2 cups water and 2 cups sugar with a few crushed cardamon pods. Boil for 15 minutes.
Remove and let drain on a paper towel. When cool and relatively dry, place in a large sealable container with 3 cups white sugar. Seal the container. Shake until you’re sure the peels are coated with sugar and not stuck together. Let rest in a cool, dry place for at least a week. Shake every day if you can! When you remove for use, dust off some of the sugar…or leave it on!

For the clove old fashioned:

Mix ingredients together, serve on ice and garnish with candied or fresh orange peel: You decide.

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Wooden plates by Crate and Barrel

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Cinnamon Spice Latte

By

Kylie Thomas

-

August 3, 2025

0

Two mugs of cinnamon spice lattes on a wooden table next to a newspaper and a small bowl of coffee beans.

Everyone loves a warm latte on a crisp fall day. That’s what makes Starbucks’ Pumpkin Spice Latte so popular. Before you get on your bike or in your car to head to the nearest location… it turns out that they’re easier than you’d think to make at home!

Making a Coffee-Shop Latte at Home

The most important part of making your latte taste coffee-shop-worthy is making a flavored syrup. I did this one with cinnamon, maple, and vanilla, but the possibilities are endless. Once you’ve got that done, brew yourself some strong coffee, add your favorite milk (bonus points for frothed), and voila, a Cinnamon Spice Latte!

Expand your flavor options by making our homemade Pumpkin Spice, Apple Crisp, and Maple Brown Sugar latte syrups.

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Cinnamon Spice Latte

Author: Amy Price

Print Recipe

Description

Cinnamon, spice, and everything nice!

Ingredients

Scale

Cinnamon syrup
1 cup water
1/2 cup brown sugar
2 tbs maple syrup
1 tsp vanilla
1 tsp cinnamon
Coffee (strongly brewed or espresso)
Milk of choice

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Instructions

Combine the water, brown sugar, maple syrup, and cinnamon in a medium saucepan over high heat.
Whisk until all the sugar is dissolved and it comes to a boil.
Reduce heat to a simmer and let cook for 5-7 minutes, until it thickens slightly.
Remove from heat and stir in vanilla.
Pour into a jar and let cool.
Meanwhile, make your coffee (stronger brewed is best for a latte!).
Add 1-2 tsp to your coffee and stir.
Froth your milk with a frother or microwave and vigorously whisk, add to coffee.
Enjoy!

Story and Photography by Amy Price

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Apple Cinnamon Spice Granola

By

Kylie Thomas

-

August 3, 2025

0

A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

I love the flavors of fall, but it can be a bit much to indulge in pies and pastries on the daily. That’s why I came up with this recipe for a healthier option that doesn’t skimp on any of my favourite fall flavors. With apples, pecans, cinnamon, and maple you can enjoy a delicious fall treat any day of the week!

Is Granola a Healthy Breakfast Choice?

Granola can be a healthy breakfast option. You just need to keep track of the ingredient list and limit your portion sizes.

Ingredients like oats and other whole grains are high in fiber, which helps your digestive system stay healthy. Nuts and seeds add heart-healthy fats and proteins, which are needed for steady energy supply throughout the day. They help you feel satisfied, as well. Dried fruits like raisins, cranberries, and apricots offer many benefits because they are rich in vitamins, minerals, and antioxidants. As long as you eat no more than half a cup, you’re on a great path with granola for breakfast!

Try to avoid granola that has more than 5 grams of added sugar per serving. Check the ingredients list! While you’re looking at added sugars, check out the calorie count per serving. If the granola has more than 300 calories per serving, you might want to find another option!

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Apple Cinnamon Spice Granola

Author: Amy Price

Print Recipe

Description

Start your morning with a taste of autumn.

Ingredients

Scale

4 cups rolled oats
3/4 cup pumpkin seeds (pepitas)
3/4 cup pecans or walnuts, roughly chopped
1/4 cup hemp hearts
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup melted coconut oil
1/4 cup maple syrup
1/4 cup apple sauce
1 tsp vanilla
1/2 tsp maple extract
1 egg white (optional but helps to make larger chunks!)
2/3 cup dried apple slices, chopped

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Instructions

Preheat over to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Mix together the oats, pumpkin seeds, pecans/walnuts, hemp hearts, salt, cinnamon, nutmeg and allspice.
Melt your coconut oil and mix together with maple syrup, apple sauce, vanilla, maple extract and egg white (if using) in a separate bowl).
Combine all ingredients, making sure to coat everything.
Spread out on the baking sheet and press everything down so that it’s compact.
Bake for 13 minutes, then add the chopped dried apple slices, give everything a stir and press down again.
Bake for 13-15 more minutes, until lightly browned. You can bake for a couple minutes more if you want it really crunchy but watch so that it doesn’t get over-baked.
Let cool fully on baking sheet before breaking into pieces.
Enjoy!

Story and Photography by Amy Price

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Green Tomato Chutney

By

ZAIN

-

August 1, 2025

0

Green Tomato Chutney served with dark bread and cheese.

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

What to Make with Your Green Tomato Chutney Recipe

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!

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Green Tomato Chutney

Author: Rafe Vencio

Print Recipe

Description

A chutney that takes you into fall.

Ingredients

Scale

8 cups unripe cherry tomatoes
2 cups chopped apple (skin on)
2 cups chopped pear (skin on)
2 chopped yellow onions
1 chopped jalapeno (seeds and all….could go to 2 if you want)
3 cloves chopped garlic
½ cup raisins
2 cups white balsamic vinegar
1 cup sugar (could go to 1.5 cups)
2 tbsp salt
2 tbsp juniper berries (skip it if you don’t have them)
1 tsp nutmeg
1 tbsp celery seed
3 tbsp cumin seed
2 tbsp ground ginger
3 tbsp smoked paprika
2 tbsp grainy brown mustard

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Instructions

Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
Let sit overnight and bring to bubble again for a few min.
Let cool. Put in jars and store in fridge.

Styling by Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach.

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Pierogies, Where to Get the Quintessential Pittsburgh Food

By

Kylie Thomas

-

August 1, 2025

0

five pierogis in a black iron skillet on a white table

Pittsburgh’s love affair with pierogies can be traced back to the city’s Eastern European heritage. No matter how many food trends come and go, these comforting dumplings continue to be a culinary staple in the Steel City. Just how popular are they? Local print shop Commonwealth Press sells a Pierogi Pillow and the Pittsburgh Pirates feature a Great Pittsburgh Pierogi Race during every home game, where humans dressed as various flavors of the popular dumplings compete in a 280-yard dash.

Our unofficial “favorite food” lives large in our imaginations and on our dinner plates, evidenced by the delicious hometown choices below. Some of which were even chosen by you!

Where to Get Pierogies in Pittsburgh

Apteka

4606 Penn Avenue

Try the Pierogi z Ziemniakami, boiled potato and cabbage pierogi, at this all-vegan Central- and Eastern European-focused restaurant. Or, Smazone Pierogies that are fried with zucchini, lentils, onion, cabbage, and tomato inside.

Butterjoint

208 N. Craig Street

For years, locals have enjoyed Butterjoint’s pierogies at celebrations or just for an everyday meal. We recommend the pierogies with kielbasa, featuring greens, caramelized onions, pickled beets, sauerkraut, and sour cream.

Church Brew Works

3525 Liberty Avenue

Pair your pierogi with a delicious draft beer in this former church-turned-brewery. Try their traditional potato- and cheese-filled dumplings or splurge on one of their newer creations, like a buffalo chicken pierogi sauté, tossed with beer-braised chicken and celery in a zesty buffalo cream sauce.

Pierogies Plus

342 Island Avenue

This beloved McKees Rocks takeout spot creates its pierogi dough and fillings from scratch every day. Grab a hot plate of one of their sample platters, featuring traditional pierogi and other Polish delicacies like haluski, or, if you’re planning a party, special-order a large cold order of more unique offerings, including a wide variety of dessert pierogi.

S&D Polish Deli

2204 Penn Avenue

Catering is key at this Strip District deli. They feature traditional Polish potato and cheddar pierogi that’s frozen by the dozen or, be the ultimate host with a full-size pan containing four dozen of the dumplings ready to be refrigerated and reheated at home.

Polska Laska

1100 N Canal St

Possibly the fan favorite on this list, Polska Laska was mentioned time and time again. Even owner, Olive Visco recommends her delicious variations on the classic pierogi with “no shame”. The menu is always changing for flavors like Buffalo Chicken, Sauerkraut and Mushroom, and even Roasted Carrot with sunflower seeds and herb pesto.

Gosia’s Pierogies

5803 PA-981

You may have seen Gosia’s Pierogies at the Market Square Farmers Market on Thursdays. This deaf-owned business supplies traditional cheddar pierogis that are also available in bulk. Order a bunch and freeze them for your next get together!

St. Vladimir’s in Arnold

1600 Kenneth Avenue

We’ve heard Ukrainian churches make the best pierogies in town, especially St. Vladimir’s. This church even won best pierogi in the 2024 PTL Pierogi Bracket earlier this year. They choose to boil their pierogies and top them in tons of butter and onions. Keep an eye on their social media (in the link above) for pop-up sales throughout the year.

Starlite Lounge

364 Freeport Rd

A feature on Guy Fieri’s Diners, Drive-Ins, and Dives, Starlite Lounge is a hidden Pittsburgh gem. To quote Instagram user @netsirksaah, “If you know, you really do know.” The bar even notes that their pierogies are like nothing you’ve ever tasted before. And they’re huge, to boot. Try their flavors of Potato and Cheese, Spinach and Feta, and Jalapeño and Cheddar. Or, pick up a Polish Platter with pierogies, kielbasa, haluski, and sauerkraut.

Forgotten Taste

11978 Route 19

There are many different ways to enjoy pierogies at Forgotten Taste. Try a platter of cheddar and potato with either hot sausage goulash, smoked polish kielbasa, stuffed peppers, green beans, or meatballs on top. Though if you’re craving only pierogies, they carry flavors like Cottage Cheese, Spinach & Ricotta, and even Roast Beef.

Cop Out Pierogies

350 Butler St

Over in Etna, Cop Out Pierogies is serving up the largest selection of hot and frozen pierogi flavors in the area. Dig into unique recipes like Chicken Marsala, Breakfast, and Pepperoni Pizza, or stick to the basics with Potato & Cheese, Sauerkraut, and Potato & Sauerkraut. They even make seasonal dessert pierogies to finish off your visit. Right now they’re cooking up Bavarian Cream, Mixed Berry Cheesecake, and Salted Caramel pierogies.

Dorothy 6 Blast Furnace Restaurant

224 East 8th Ave

This restaurant is an ode to the Dorothy Blast Furnace known as “Big Dorothy.” While Carrie Blast Furnace and Eliza went on to meet their fame, Dorothy was left in the dust and thus Dorothy 6 Blast Furnace Restaurant was born. Try their house specialty pierogies in either appetizer or entree form. Choose from cheddar, beer and bacon, or jalapeño flavors that come with a side of herb infused sour cream.

Pittsburgh Pierogi Truck

Various Locations

Whenever you’re craving your pierogi fix on-the-go, Pittsburgh Pierogi Truck is there for you. Touring all throughout Pittsburgh, this food truck focuses on pierogies and polish plates. Their ready-to-eat Potato and Cheese pierogies are perfect for a quick lunch alongside Stuffed Cabbage and Haluski. But, you can also grab their frozen pierogies to-go in more varieties such as Kraut and Mushroom, Sweet Cheese, Beef, and Cabbage.

Burghers Brewing

215 W New Castle St., 3601 Butler St., 319 E Carson St., and 400 Grant Ave

A smashburger joint has some of the city’s best pierogies? It seems too good to be true, but Burghers Brewing really does pump out some of the best food around. Their small plate pierogies come filled with potato and cheddar and are served with caramelized onions as well as sour cream. Choose to split them with the whole table or keep them all to yourself (we won’t judge).

Story by Lisa Cunningham and Kylie Thomas
Photography by Jeff Swensen
Styling by Nina Katz

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Tuna Poke

By

Jordan Snowden

-

August 1, 2025

0

An above shot of a plate of a brightly color serving of Tuna Poke on a white speckled plate.

Life on the mountain is sweetest in the summer. Perched high in the Alleghenies, just southeast of Pittsburgh, Nemacolin’s landscape unfolds in waves of green—dense woods, sun-dappled meadows, and the occasional glimpse of sky or sparkling stream down in the valley. What do you do in a place like this? You grow. You cook. You eat. You savor…this tuna poke recipe.

Summer here means the triumphant return of raw, vibrant ingredients: herbs pulled fresh from the garden, citrus bright and bracing, and greens so tender they barely need dressing. It’s a season that invites simplicity: minimal intervention, maximum flavor.

The recipes that make up this tuna poke are an ode to that ethos. Lemongrass-infused rice, whipped avocado with a citrusy punch, and a bright, spicy soy dressing that elevates poke into something truly unforgettable. They’re dishes that let summer speak for itself—with bold flavors and clean, unfussy execution.

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Tuna Poke

Author: Kristin Butterworth
Yield: Serves 4

Print Recipe

Description

You grow. You cook. You eat. You savor.

Ingredients

Scale

Lemongrass Rice

400 g jasmine rice
1 ¾ cups water, cold
1 lemongrass stem, roughly chopped in larger pieces
3 kaffir lime leaves
1 piece fresh ginger, sliced

Whipped Avocado

2 avocados, halved and pitted
2 large garlic cloves, minced
1 tbsp cilantro, chopped
2 limes, juiced
½ tsp kosher salt

White Soy Dressing

1 jalapeño, small dice
1 red onion, small dice
2 tbsp cilantro, finely chopped
1 tsp red pepper flakes
1 lime, juiced
½ cup soy sauce
1 tbsp fish sauce
4 tbsp sugar
¼ cup rice wine vinegar

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Instructions

Lemongrass Rice

Combine rice, water, lemongrass, lime leaves, and ginger in a saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, for 10 to 12 minutes or until rice is tender.
Once the rice is cooked, place on a sheet tray and place in the cooler to stop the cooking process. Serve the rice chilled along with the poke.

Whipped Avocado

Place the avocado, garlic, cilantro and limejuice in the blender. Process until completely smooth and then season the mixture with salt and pepper according to taste.
Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often will blend 1 500 mg tablet of vitamin C to preserve the green color.)

White Soy Dressing

Combine all ingredients in a sealable container. Let everything sit overnight to extract flavor. When ready to use simply place on the tuna and allow to sit for 10 minutes before serving.

Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

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Where Are the Best Pierogis in Pittsburgh?

Description

Ingredients

For the dough:

For the carrot filling:

Instructions

For the dough:

For the carrot filling:

For assembly:

Description

Ingredients

Instructions

Is a Hot Toddy Good Medicine?

Description

Ingredients

Instructions

Pear Cider and Gin Bellini Recipe

Description

Ingredients

Instructions

What Makes a Great Old Fashioned?

Description

Ingredients

For the clove simple syrup:

For the clove old fashioned:

Instructions

For the clove simple syrup:

For the clove old fashioned:

Making a Coffee-Shop Latte at Home

Description

Ingredients

Instructions

Is Granola a Healthy Breakfast Choice?

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Ingredients

Instructions

What to Make with Your Green Tomato Chutney Recipe

Description

Ingredients

Instructions

Where to Get Pierogies in Pittsburgh

Description

Ingredients

Instructions

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