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Pisco Sour

By
Kylie Thomas
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0
Two tall glasses hold a Pisco Sour with a mint leaf garnish and orange peels on the counter.

Mixologist Alyssa McGrath dreamed up a pretty little Pisco Sour for us. Pisco is a refreshing, light-colored brandy from Peru! The best-known variations of this cocktail use the Peruvian brandy; but a little experimentation shows how versatile the basic concept can be. Try another brandy and see how it tastes.

The drink is said to promote versatility. On a trip to Peru, the taxi driver who took me to my hotel asked if I spoke Spanish. When I confessed that I did not, he informed me confidently that everyone speaks Spanish after two Pisco Sours. Drink up, amigos.

How is Pisco Different From American Brandy?

Peruvian Pisco starkly differs from American brandy because makers only distill it once and never age it in wood, preserving the pure essence of its grape. The product is a clear, highly fragrant spirit with floral or fruity notes. American brandy, in contrast, can be produced anywhere in the United States from various grape types. It is almost always aged in oak barrels for varying periods of time. This aging process is what gives it the distinct flavors of vanilla, caramel, spice, and wood. Meaning American brandies carry a smoother, richer, and often mellower profile

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Two tall glasses hold a Pisco Sour with a mint leaf garnish and orange peels on the counter.

Pisco Sour

  • Author: Alyssa McGrath
Print Recipe

Description

Explore the flavors of Peru!

Ingredients

Scale
  • 2 oz pisco
  • 1 oz fresh lime juice
  • .5 oz simple syrup
  •  1 egg white
  • 2 dashes angostura bitters
  • Slap mint

Instructions

  1. Add all ingredients except mint to a shaker tin without ice.
  2. Give it a good, vigorous dry shake for 20 seconds.
  3. Add ice and shake again for a nice froth. Strain and serve in a coupe.
  4. The popular garnish is a dash of angostura bitters to finish, but the slap of mint adds a nice refreshing brightness for spring!

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Recipe and Story by Alyssa McGrath

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Seafood Chowder

By
Justin Matase
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0
A white bowl of Seafood Chowder sits beside a glass of red wine, its bottle, garlic, onions, and tomatoes.

The sunset comes earlier and earlier whenever we get into fall. The trees change color and the songbirds birds start to say goodbye. That nighttime chill calls out for a comforting dish like our publisher Justin Matase’s delicious Seafood Chowder. Once you’ve shopped for the ingredients at one of our terrific local grocers, it’s simple to make. Serve with a fresh salad. We also recommend a fresh loaf of bread from your favorite local bakery.

Pancetta vs. Bacon

Pancetta and bacon seem so similar because they are both cured pork products that come from the belly of a pig. However, these two differ in their preparation, flavor, and what they are typically used for. Bacon gets its flavor from curing and smoking (hence the distinctive smoky flavor) the meat. It’s sliced and then cooked until crispy as a breakfast meat for its smoky, salty punch. Pancetta, on the other hand, cures the meat with salt, pepper, and at times other spices. But, pancetta is not smoked. Instead, makers usually air-dry or age the meat, resulting in a savory, slightly sweet flavor that’s a bit more like pork.

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A white bowl of Seafood Chowder sits beside a glass of red wine, its bottle, garlic, onions, and tomatoes.

Seafood Chowder

  • Author: Justin Matase
Print Recipe

Description

You’ll feel right at home with just one spoonful of this Seafood Chowder.

Ingredients

Scale
  • 1 lb fresh cod
  • 1 lb scallops (jumbo or bay – your choice)
  • 4 oz pancetta, chopped
  • 4 potatoes, medium, finely chopped
  • 1 qt cherry tomatoes (12 to 15 tomatoes, cut in half)
  • 3 sticks celery, sliced thin
  • 2 leeks, sliced thin
  • 2 cloves of garlic, minced
  • 8 oz chopped clams in juice
  • 2 tbsp tomato paste
  • 1/4 cup fresh dill, chopped
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 1/2 cups white wine
  • 1/4 cups all purpose flour
  • 6 cups seafood stock
  • 3 cups water

Instructions

  1. Begin by seasoning fish and scallops with salt and pepper. Add a few tablespoons of oil in a frying pan, and place over high heat. When hot, add scallops and sear for 2 minutes on each side. Remove from pan and set aside. Add more oil and lightly pan fry cod fish until a light brown crust begins to appear. Stop before it begins to flake apart.
  2. In the same pan, add pancetta. Cook for 4-5 minutes on a low to medium heat so the pancetta releases fat but doesn’t become crunchy. Remove the pancetta and add to your stock pot.
  3. Add finely chopped potatoes, with salt and pepper, to the rendered pork fat and sauté until they are light brown, about 6-8 minutes. Remove from heat and add to your stock pot.
  4. Again, in the same pan, add celery, leeks, cherry tomatoes and garlic with some salt and pepper. Cook until the tomatoes release their water and you start to see a glaze on the bottom of the pan, 10-12 minutes. Add white wine to deglaze the pan. Cook for 2 minutes and add to stock pot.
  5. Finally, add clams and juice to the hot pan. Cook for 4-5 minutes until your clams are no longer translucent and add to your stock pot.
  6. With a medium flame unit the the stock pot, add seafood stock, tomato paste, 1 cup of heavy cream and fresh dill. Bring to simmer and cook for 30 minutes. Whisk together flour and 3 cups of water until smooth. Add to stock pot to thicken the broth. Add salt and pepper to taste.
  7. Finally, transfer to a bowl and place your scallops and cod on top. The heat from the soup base will bring your fish back to temperature. Garnish with fresh dill and a sprinkling of sliced cherry tomatoes.

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Recipe by Justin Matase

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Naked Buttercream Cake

By
Kylie Thomas
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0
A white buttercream naked cake with two layers sits on a black tray beside a knife and with herbs draped over it.

Here’s an almost-effortless suggestion for dessert: a Naked Buttercream Cake. It looks casual, tastes delicious, and will be the hit of a happy party.

Naked cakes can be made with any cake and any frosting. It’s about letting the cake shine and letting the frosting provide mere back-up. Here we use a basic vanilla cake and buttercream frosting, but use your imagination! For instance, we suggest brushing elderflower syrup, or other flavored simple syrup, over the tops and around the edges of each cake layer before you assemble and frost it.

What’s the History of Naked Cakes?

Naked cakes have exposed sides and minimal frosting, but surprisingly, these cakes are actually a newer venture in baking. While bakers have been layering cakes for a long time, the trend of intentionally leaving the sides visible did not come till the early to mid-2010s. At the time, rustic, bohemian, and minimalist aesthetics in weddings and events were on the rise. In order to meet that aesthetic, the heavy frosting went away and in its place a more formal, light option came to light. It also gives bakers a chance to dress their cakes with natural decor like flowers, herbs, and other worldly ingredients.

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A white buttercream naked cake with two layers sits on a black tray beside a knife and with herbs draped over it.

Naked Buttercream Cake

  • Author: Rhonda Schuldt
Print Recipe

Description

Let the beauty of a simple, all natural cake shine!

Ingredients

Scale

For the cake:

You can used boxed cake mix, but if you wish to make this rustic beauty from scratch, you can’t go wrong with this one adapted from a perennial favorite… Betty Crocker herself.

  • 2 2/3 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ cups butter or margarine, softened
  • 1 ¼ cups granulated sugar
  • 2/3 cup butter milk (or regular milk)
  • 1 ½ tsp vanilla
  • 4 eggs

For the buttercream:

Buttercream frosting is one of the easiest things to make. The simplest form includes only 2 ingredients – butter and confectioner’s sugar. The trick is sifting the confectioner’s sugar and not over-beating!

Other recipes add in flavorings, such as vanilla, liqueur, or other flavor extracts, as well as dairy to enhance the texture.

  • 1 cup butter cold butter (2 sticks), preferably unsalted, cut into 1-tbsp pieces
  • 3 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 to 2 tbsp whipping cream

Instructions

For the cake:

  1. Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
  2. In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. Wrap cake layers individually in plastic wrap; freeze for at least 1 hour, but ideally 4 to 6 hours. Frozen layers are easier much easier to work with and helps keep crumbs from breaking off into the icing.

For the buttercream:

  1. In a standing mixer fitted with a whisk or paddle, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for approximately 3 more minutes.
  2. Add vanilla and ½ of the cream; continue to beat on medium speed for 1 more minute, adding more cream as needed to reach your desired consistency.

To assemble:

  1. When ready to frost the cake, remove layers from freezer and unwrap. Level any uneven layers with a serrated knife if necessary.
  2. Place 2 tablespoons of frosting in the center of your cake plate (this will keep your cake from sliding!). Put the first cake layer on top of frosting.
  3. Spoon a little less than 1/3 of the frosting directly on top of first layer; using an offset spatula, spread the frosting evenly over the top and just past the edges of the first layer.
  4. Place the second cake layer upside-down on top of the first layer and repeat frosting with another scant 1/3 of the frosting.
  5. Place the third cake layer on top and spread the remainder of the frosting over the top layer and slightly over its edge. Using the offset spatula, barely frost the sides of entire cake utilizing the frosting that you left over the edges of each layer. The idea is to have the sides almost “naked”, with just enough frosting to leave the layers largely exposed.
  6. Put the fully assembled and frosted cake back in the freezer for 20-30 minutes to allow the icing to set before serving.

Did you make this recipe?

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Recipe and Story by Rhonda Schuldt

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Roasted Sunchokes and Herbed Couscous

By
Anna Franklin
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0
Roasted Sunchokes and Herbed Couscous with wooden plates and a wooden spoon on dark background

Earthy, nutty roasted sunchokes meet a fragrant bed of herbed couscous in this cozy yet elegant dish. Crispy, golden bites of sunchoke pair with toasty pearled couscous simmered in savory chicken broth. Fresh parsley, green onion, and a hint of serrano pepper brighten the flavors. This Roasted Sunchokes and Herbed Couscous recipe works beautifully as a side or a light, vegetarian-friendly main. It brings together rustic flavors and vibrant herbs for a satisfying plate. If you enjoy dishes with couscous, check out another one of our recipes here!

What Are Roasted Sunchokes?

Sunchokes—also known as Jerusalem artichokes—are the knobby, edible tubers of a sunflower relative, native to North America. Despite their name, they’re not actually related to artichokes or Jerusalem. When roasted, their thin skin crisps up while the inside becomes creamy and slightly sweet, with a flavor somewhere between a potato and a nutty water chestnut. The natural sugars in sunchokes caramelize in the oven, creating a richly earthy and satisfying side dish that’s both unique and comforting. Click here to learn more about Roasted Sunchokes!

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Roasted Sunchokes and Herbed Couscous with wooden plates and a wooden spoon on dark background

Roasted Sunchokes and Herbed Couscous

  • Author: Anna Calabrese
Print Recipe

Description

This roasted sunchokes and herbed couscous recipe combines nutty, caramelized Jerusalem artichokes with fragrant, toasty couscous tossed with fresh herbs, peppers, and onions for a flavorful dish.

Ingredients

Scale

For the couscous:

  • 2 cups pearled couscous
  • 1 qt chicken broth
  • 1 tbsp butter
  • ¼ cup parsley, chopped
  • 2 green onions, sliced
  • 1 serrano pepper, thinly sliced

For the sunchokes:

  • 1 pound sunchokes, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions

Directions

  1. Toss sunchokes in a bowl with olive oil, salt, and pepper.
  2. Transfer to a parchment-lined baking sheet and roast at 400 degrees until the sunchokes are golden and start to get crispy about 20 minutes
  3. In a large pot, add butter and dry couscous and cook over high heat until the pieces of couscous start to brown and smell toasty. Add in chicken broth and reduce heat to low, cover and slowly simmer the couscous until it is just cooked through, about a half-hour.
  4. Once cooked, toss in parsley, green onion, and Serrano pepper. Serve sunchokes on top of couscous

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Wooden plates from Living Threads

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Oaxacan Nights Negroni

By
Ethan Chmura
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0
Oaxacan Nights Negroni on checkered board with fruit background

This Mexican-inspired Negroni, created by Cecil Usher of Mindful Hospitality Group, gives the classic cocktail a bold twist. Smoky tequila takes the place of gin, blending perfectly with the bitter-sweet flavors of Campari and vermouth. The result is a drink that’s simple, balanced, and full of character. Cecil’s inventive touch makes this Oaxacan Nights Negroni an easy choice when you want something familiar but with a little more edge.

Who is Mindful Hospitality Group?

Cat Cannon and Cecil Usher created Mindful Hospitality Group to bring fresh, thoughtful drinking and dining experiences to Pittsburgh. They focus on creativity, quality, and genuine connection. Their team reimagines neighborhood bars, designs inventive cocktails, and crafts menus that feel both comforting and exciting. Every space they touch reflects care, personality, and a love for good hospitality.

What is a Negroni?

The Negroni is a timeless cocktail that combines equal parts gin, Campari, and sweet vermouth, stirred over ice and finished with an orange twist. Known for its balance of bitter, sweet, and herbal flavors, it’s become a favorite for both casual drinkers and cocktail enthusiasts. Originating in Italy in the early 20th century, the Negroni has inspired countless variations around the world — like the Oaxacan Nights Negroni — proving that this classic is endlessly versatile while still unmistakably iconic. Check out our article that deep dives what goes into a Perfect Negroni!

Oaxacan Nights

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Oaxacan Nights Negroni on checkered board with fruit background

Oaxacan Nights Negroni

  • Author: Cecil Usher
Print Recipe

Description

The Oaxacan Nights Negroni blends smoky tequila, spicy ancho chili–infused Campari, sweet vermouth, and mole bitters for a bold, flavorful twist on the classic cocktail.

 

Ingredients

Scale
  • 1.5 oz tequila
  • .75 oz ancho chili-infused Campari
  • .75 oz sweet vermouth
  • 4 dashes mole bitters

Instructions

  1. Shake all ingredients with ice, pour, and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Cecil Usher
Photography by Michael Parente

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Puka Punch

By
Ethan Chmura
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0
Yellow-organge rum punch with green garnish and straw

Cool off and kick back with the Maggie’s Farm Puka Punch — a tropical, rum-forward cocktail that’s bold, bright, and refreshing. First, Maggie’s Farm dark and spiced rums form a rich base. Then, tangy passion fruit, fresh lime, and warm brown sugar round it out for a balanced, flavorful sip. Best of all, it’s dangerously easy to drink. Whether you serve it as a single showstopper or batch it in a punch bowl, it’s perfect for your end-of-summer backyard barbecue. With each layer of tropical flavor and a sneaky kick, the Puka Punch brings vacation vibes straight to your glass. For more party-ready drinks, check out this Market Alley Gin Punch.

Maggie’s Farm Rum

Founded in Pittsburgh in 2013, distiller Tim Russell brought Pennsylvania’s rum tradition back to life. At Maggie’s Farm, they craft spirits in copper pot stills using Louisiana turbinado cane sugar and Caribbean yeast. Since then, the distillery has earned the title of America’s most-awarded rum, winning over 100 medals, including Best-in-Show from the American Craft Spirits Association and Best Overall Rum in San Francisco.

Their lineup features white, spiced, aged, and their signature 50/50 Dark Rum — all made without artificial flavors or added sugar. In 2023, they expanded with a new 22,000‑square‑foot distillery in Upper St. Clair. This space includes a full bar, a restaurant, and an 800‑gallon still, yet they continue to honor their independent craft roots.

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Yellow-organge rum punch with green garnish and straw

Puka Punch

  • Author: Maggie’s Farm Rum
  • Yield: Serves 1
Print Recipe

Description

This tropical Puka Punch, made with Maggie’s Farm rums, passion fruit, and spices, is a bold, breezy cocktail perfect for batching at your end-of-summer party.

Ingredients

Scale
  • 1 1/2 oz Maggie’s Farm 50/50 Dark Rum
  • 1 1/2 oz Maggie’s Farm Spiced Rum
  • 1/2 oz Maggie’s Farm Falernum
  • 1/2 oz fresh-squeezed lime juice
  • 1/2 oz passion fruit syrup
  • 1/2 oz brown sugar syrup

Instructions

For the passion fruit syrup: 

Passion Fruit nectar comes in varying levels of sweetness. Ingredients can be swapped out in this recipe depending on if you are using a premade Passion Fruit syrup, adding sugar to pulp or diluting nectar. We use the latter. Just be sure to add a smaller amount first and taste test as you go. Goya makes the most readily available version of this which comes in a 12 oz frozen can. To make the syrup noted in the recipe:

  1. Thaw a 12 oz can of Goya Passion Fruit nectar blend with 12 oz of water.
  2. Syrup can be refrozen for later use.

For the brown sugar syrup: 

  1. Heat 8 oz of filtered water to a boil.
  2. Reduce heat and slowly dissolve 8 oz of dark brown sugar into water while consistently stirring.
  3. Drop heat to a simmer and allow to simmer for 10-15 min.
  4. Syrup will keep in the fridge for up to a month.

For the cocktail: 

  1. Combine all ingredients in a shaker tin and pack full of ice
  2. Shake until the outside of the tin has frost accumulation.
  3. Serve in fun glassware with the ice from your shaker tin.

The recipe is perfect for your end-of-summer backyard barbecue! Find more about crafting your summer barbecue here.

Notes

This recipe is easy to batch for a party and packs a sneaky punch (no pun intended) so it can take a good amount of dilution if you are doing a punch bowl situation.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Maggie’s Farm Rum
Photography by Maggie Weaver

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A Berry Good Time with Cherry and Berry Recipes

By
Kylie Thomas
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0
A Sour Cherry Crisp sits in a white dish with a crumble topping as a slice sits on a small white plate nearby.

Cherries and berries made the summer time go round with their vibrant, colorful, juicy sweetness (or sometimes tartness). We use these berries in savory dinner recipes, sweet dessert treats, and then everything in between. If you want to make sure you have a berry good summer season, join us in serving up these iconic cherry and berry recipes.

Cherry and Berry Recipes for the Summer Season

Cherry Galette

A Cherry Galette sits open faced on a countertop with powdered sugar and cherries everywhere.

It doesn’t take a pastry chef to craft this homemade galette dough that cradles fresh cherries in a sweet and tangy glaze. The best part is that no matter how you shape this galette, you’ll still achieve a rustic yet sophisticated look.

Homemade Chocolate Cherry Pie Pop Tarts

Cherry chocolate pop tarts sit on a cooking tray as they get drizzled with chocolate.

Start your day off with your favorite breakfast treat that gets a lot better when it’s home made. The dough uses buckwheat, whole wheat, and brown rice flour for a healthy addition to the cherry pie-type filling as well as a dreamy chocolate sauce drizzle on top.

Cherry Pistachio Sandwich Cookies

A plate of pistachio sandwich cherry cookies on a piece of glassware

Maraschino cherries and their juice infuse these pistachio cookies with a bit of sweetness. These Cherry Pistachio Sandwich Cookies showcase elegance in a small and layered presentation.

Spiced Cherry Upside Down Cake

On a large metal platter sits a spiced cherry upside down cake cut into pie sized slices with a serving tool under one slice and powder sugar everywhere.

While this Spiced Cherry Upside Down Cake accommodates frozen cherries, we recommend fresh cherries from your local market or farm stand. The simple, brown sugar batter recipe also lets the cherry topping shine.

Cherry and Orange Luxardo Buttercream Frosted Brownies

Three brownies frosted with luxardo buttercream frosting and topped with orange zest

The dense nature of brownies makes them a perfect cushion for cherries and orange zest. These Luxardo Buttercream Frosted Brownies cut the rich chocolate with a tart cherry and tangy orange layer.

Sour Cherry Crisp

A Sour Cherry Crisp sits in a white dish with a crumble topping as a slice sits on a small white plate nearby.

A buttery, brown sugar oat crust covers a warm, ultra gooey filling of sour cherries. With just seven ingredients, this recipe is one where the hardest part is waiting for its goodness to come out of the oven.

Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce

Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce sit on a blue plate to the left of the frame.

While the Cauliflower Steaks take up majority of this plate, it’s the Red Wine Cherry sauce that makes it so decadent. Sweet dark cherries cook down with red wine, yaji spice, curry leaf oil, balsamic vinegar, ginger, shallots, and then dark brown sugar.

Cherry Blueberry Pie

A cherry blueberry pie with stars as a top crust, in a cobalt blue, scalloped edge pie dish sitting on a blue cotton towel on a rustic wooden surface with chipped light blue paint

Combining two of our favorite summer berries, this Cherry Blueberry Pie is truly the best of both worlds. A star cut out crust lets the decadent, cherry and blueberry purple filling peak through. It’s a pie that’s so gorgeous you may just have a hard time breaking the crust.

Glendorn Blackberry Jam

A person slathers Glendorn blackberry jam on a croissant.

Sure you could go to the store and buy the first blackberry jam you see on the shelf, but this recipe from Glendorn proves the care of hands make things better. Head out to pick your blackberries then return home to make a jam you can spread on croissants, sandwiches, eggs, toast, and more.

Buckwheat Griddle Pancakes With Blackberry Sauce

Delectable griddle cakes made with buckwheat flour, topped with a flavorful blackberry sauce infused with bay leaf and black peppercorns.

For those trying to eat healthier, buckwheat is a great introduction to lowering your cholesterol as well as keeping blood sugar afloat. We’re making these griddle cakes more scrumptious with a blackberry sauce over the stack and then a scoop of vanilla cream.

Summer Blueberry Lemon Cream Pie

A summer berry recipe for a blueberry lemon cream pie plated on a white marble table

A lemon cream pie is one of the pinnacles of summer but adding blueberries to the mix just makes the season even brighter. A graham cracker crust holds a cream cheese lemon filling with a blueberry lemon topping and pie crust flowers also form around the edge.

Vegan Berry Macadamia Cheesecake

A brown plate holds a vegan cheesecake coated in raspberries, blueberries, and a strawberry swirl.

Cheesecake is now for vegans! You heard that right, cashews and macadamia nuts make up for the lack of cheese, creating a similar texture and taste. Above the filling you’ll find a berry swirl made from strawberries, raspberries, as well as blueberries.

Lamb Burger with Raspberry-Mint Vinegar Drizzle

A lamb burger sits on a green plate topped with berries with stray berries and mint are scattered on the table.

Lamb patties bring a flavorful touch to the burger game but what if we upgrade it even further with a Raspberry-Mint Vinegar Drizzle? Make your own raspberry vinegar at home then add it to mint leaves, white wine vinegar, and sugar for burger perfection. Consider bringing out the drizzle recipe the next time you roast lamb for Sunday supper: it works beautifully there, too!

Story by Kylie Thomas

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Seared Scallops with Warm Corn & Chorizo Salsa

By
Anna Franklin
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0
Seared Scallops with Warm Corn & Chorizo Salsa on a yellow dish with green background.

Seared Scallops with Warm Corn & Chorizo Salsa is a delightful summer entrée where the salty sweetness of perfectly seared scallops beautifully contrasts the earthy sweetness of fresh corn. Both flavors get a rich and smoky lift from the spice and fat of chorizo in the warm salsa, creating a harmonious balance that’s both satisfying and vibrant. This dish is easy to prepare but impressive enough to serve at any summer gathering or casual weeknight dinner. During the summer season, many local farms and farm stands offer fresh corn at its peak, which makes all the difference in flavor and texture. If you happen to be near Monongahela, be sure to check out Triple B Farms, known for their exceptional produce and commitment to quality. For more information, visit triplebfarms.com.

Why Chorizo Salsa?

Chorizo salsa adds a bold, smoky depth to any dish, perfectly complementing both seafood and vegetables. Its spicy, savory flavors come from rich, seasoned pork sausage, which brings warmth and complexity to the salsa. This versatile topping enhances summer meals by adding a satisfying kick and hearty texture. Whether paired with fresh corn or seared scallops, chorizo salsa transforms simple ingredients into a flavorful, memorable dish.

Why Scallops Shine in Any Dish

Scallops are one of the ocean’s finest treasures — tender, sweet, and luxuriously buttery when cooked just right. Their delicate flavor makes them the perfect canvas for bold or simple pairings, from bright citrus to smoky chorizo. Whether you’re searing them to golden perfection or trying a new preparation, scallops always impress. Looking for more inspiration? Check out another delicious scallop recipe here to bring even more ocean elegance to your table.

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Seared Scallops with Warm Corn & Chorizo Salsa on a yellow dish with green background.

Seared Scallops with Warm Corn & Chorizo Salsa

  • Author: Anna Calabrese
Print Recipe

Description

Seared scallops meet a warm, smoky-sweet corn and chorizo salsa in this easy, summer-perfect dish bursting with fresh, local flavors.

Ingredients

Scale
  • 1 lb scallops
  • 2 tbsp butter
  • 1/2 red onion, diced
  • 2 cloves garlic minced
  • 1/2 cup diced, dry-cured chorizo
  • 2 ears corn, cut off the cob
  • 1 lime, juiced
  • 1/4 cup cilantro sprigs

Instructions

  1. Pat scallops dry with a paper towel, season with salt.
  2. Sear in a nonstick pan over high heat, 3 minutes on first side until a golden crust forms, flip and finish cooking for 1 minute. Remove scallops and set aside.
  3. Add onion, garlic, chorizo, and corn into same pan and toss quickly just until everything warms through.
  4. Put warm salsa on serving platter and drizzle with lime juice. Garnish with cilantro sprigs

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Keith Recker
Recipes and Styling by Anna Franklin
Photography by Dave Bryce

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

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Recipes for a Seafood Picnic on the Beach

By
Kylie Thomas
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0
A short picnic table along with pillows and blankets sit on the sand with a wave coming in in the distance.

Venice is nicknamed La Serenissima (the most peaceful), and a romantic picnic on the beach of classic seafood dishes reminds us why.

A summer evening. A peaceful spot on the beaches of Cavallino-Treporti, a little town just to the east of Venice. Barefoot dancing in the sand. The pearlescence of a late sunset. Fresh seafood prepared with the simplicity of flavor and technique characteristic of Venetian fare. A moment of relaxed laughter and togetherness.

Crafting a Seafood Picnic on the Beach

While all of that sounds like a moment out of an Italian film with a happy, lighthearted ending, we can capture the same feeling here at home – except for the nearness of Venice. Get your family on board to clear the calendar of all distractions for a Saturday. Put the smartphones in a drawer. Shop the Strip for clams, scallops, baby octopus, salad fixings, garlic, and fresh pepperoncino. Run to your favorite bakery for a loaf of crusty bread. Find a bottle of crisp white wine from Veneto, Friuli, or Alto Adige.

Once you’re home again, search Spotify for the La Dolce Vita playlist. Put the wine in the fridge. Mix up a classic Spritz alla Veneta to sip while you cook with your loved ones. Toss together your favorite salad. Sit down to a candlelit table to enjoy the light touch of these classic dishes. Later, find a Fellini classic to stream, or watch Mr. and Mrs. Smith traipse through La Serenissima in a less-than-peaceful caper.

Through it all, thank the heavens we live in a world that has Venice in it.  

A picnic table holds four wine glasses, two baskets of bread, and two orange place settings.
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A picnic table holds four wine glasses, two baskets of bread, and two orange place settings.

Lo Spritz alla Veneta

  • Author: TABLE Magazine Staff
Print Recipe

Description

A refreshing and bubbly beverage for lounging on the sands.

Ingredients

Scale
  • 1 oz Cynar
  • 2 oz dry white wine
  • 2 oz club soda
  • Lemon and orange slices

Instructions

  1. Pour Cynar and white wine over generous ice in a Collins glass.
  2. Top off with club soda and stir gently.
  3. Garnish with fresh citrus.

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An array of 5 scallops, three baby octopus, and a bunch of sardines sit on a big round plate on a picnic table.
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An array of 5 scallops, three baby octopus, and a bunch of sardines sit on a big round plate on a picnic table.

Scallops

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

Fresh scallops gently warmed with seasonings.

Ingredients

Scale
  • 8 scallops
  • Extra-virgin olive oil
  • Sea salt
  • Black pepper

Instructions

  1. Open the shells and remove the scallops with a small knife. Clean away dark parts and sand, and rinse in cold running water. Pat dry with a paper towel. Wash the shells and dry them carefully for use as serving dishes.
  2. Season scallops with extra-virgin olive oil, salt, and black pepper.
  3. In a warm, nonstick pan, cook the scallops 90 seconds on each side until golden.
  4. Serve the scallops in the clean shells with a drizzle of raw oil and a sprinkling of freshly ground black pepper

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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.
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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.

Baby Octopus

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A tender and flavorful seafood option.

Ingredients

Scale
  • 8 baby octopuses
  • Sea salt
  • Extra-virgin olive oil
  • Black pepper
  • One half of a fresh lemon
  • Parsley, to taste

Instructions

  1. Wash the octopuses well under running water. Using kitchen scissors, remove eyes and beaks.
  2. In a saucepan of boiling, water salted as if it were from sea, cook the octopuses for about 30 minutes.
  3. Drain and cool to room temperature.
  4. Place them on serving platter, dress them with extra-virgin olive oil, pepper, a sprinkle of fresh lemon juice, and finely chopped parsley.

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A person serves Spaghetti with Clams into four red bowls on a picnic table outside.
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A red bowl with Spaghetti with Clams sits on a greenish tablecloth with a wine glass, candles, and another bowl of pasta behind it.

Spaghetti with Clams

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A simple list of ingredients come to life with the right seasonings.

Ingredients

Scale
  • 700 g fresh clams
  • Coarse salt, to taste
  • Extra-virgin olive oil
  • Fresh pepperoncino, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 300 g spaghetti
  • Black pepper

Instructions

  1. Soak the clams for about an hour in a bowl of water with a handful of coarse salt. Rinse well to be sure there is no sand or dirt, and drain.
  2. Combine extra-virgin olive oil in a hot skillet with chopped fresh pepperoncino, two cloves of garlic and the sprigs of thyme.
  3. When the oil begins to sizzle, add the clams, stir them, cover, and let them open for 3 to 4 minutes.
  4. Boil the spaghetti in salted water for about 8 to 10 minutes until very al dente, and drain.
  5. Add the spaghetti to the skillet with the clams and sauté at high heat, stirring constantly until spaghetti are al dente and ready to eat.
  6. Serve immediately with a drizzle of raw oil and a sprinkle of freshly ground black pepper.

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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.

Sardines

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A simple and salty addition to your antipasto miso.

Ingredients

Scale
  • 8 sardines
  • 300 g sea salt
  • 200 g granulated sugar
  • Extra-virgin olive oil
  • 1 clove of garlic
  • Parsley, to taste
  • 2 fresh pepperoncinos, finely diced

Instructions

  1. Clean and gut the sardines by cutting them along the belly and opening them like a book, taking care to leave the tail attached. In a bowl, mix the salt and sugar.
  2. Spread half of the mixture on a flat tray. Place the cleaned sardines on their stomachs and cover them completely with the rest of the salt and sugar mixture. Let them rest for about an hour and a half, until the fish pulp is hardened.
  3. At this point, gently rinse the sardines under running water to remove the dry marinade, dry them and arrange them on a clean plate.
  4. Dress with extra-virgin olive oil, sliced garlic, chopped parsley and pepperoncino.
  5. Let rest for a couple of hours in the fridge before serving.

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Photography by Alberto Bogo

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Your Farmers’ Market Guide to Pittsburgh

By
Star Laliberte
-
0
fresh green herbs and a basket filled with fresh garlic

Article Updated April 30, 2026

It’s the prime season for farmers’ markets in Pittsburgh. This means access to fresh, local ingredients like fruits, vegetables, and eggs, lush herbs and seasonal flowers, homemade jams, salsa, and locally sourced maple syrup. You’re sure to find it all — and much more — at your local farmers’ market. With a variety of neighborhood spots scheduled throughout the week, there’s no excuse not to grab a tote and hit a few market locations near you.

Please note, many of these markets have multiple days they are open so be sure to take a look through them all.

Pittsburgh Farmers’ Markets

Mondays

The Original Farmers Market

Starts 5:30 p.m. Every Fri. in May; Every Mon., Wed, & Fri. in June – Sept.; Every Mon & Fri in Oct. – Nov.
151 Parks Road
McDonald, PA 15057

Robinson Farmers Market

Mondays 3-7 p.m., May 11 – Sept. 28
5718 Steubenville Pike
Robinson, PA

East End Farmstand

TBA for 2026 Season
Liberty Green Park
100 Larimer Ave
Pittsburgh, PA 15206

Tuesdays

Bethel Park Farmers Market

Tuesdays 3-7 p.m., May – Oct. 14
South Park by Ice Skating Rink
Bethel Park, PA

Lawrenceville Farmers Market Bay 41

Tuesdays 3-7 p.m., May 19 – Nov. 24
115 41st Street
Pittsburgh, PA 15201

New Brighton Farmers Market

Tuesdays 3:30-6:30 p.m., May – Mid Nov.
Diamond Milling Parking Lot
313 5th Ave.
New Brighton, PA 15066

Latrobe Farmers’ Market

Tuesdays 12-4 p.m., June 2 – Oct. 6
Legion Keener Park
1658 Catherine St
Latrobe, PA 15650

Wednesdays

Bellevue Farmers Market

Wednesdays 3-7 p.m., June – Oct.
Bayne Park
34 N. Balph Ave.
Bellevue, PA 15202

Carrick Farmers Market

Wednesdays 3-7 p.m., May 27 – Oct. 28
Carrick Dairy District
1529 Brownsville Road
Pittsburgh, PA 15210

Hampton Township Farmers Market

Wednesdays 3-7 p.m., June 3 – Oct. 7
Hampton Community Center
3101 McCully Rd
Allison Park, PA 15101

Moon Market and Music

2nd and 4th Wednesdays 5-9 p.m., June 10 – Sept.
Moon Park
1350 Joe DeNardo Way
Moon Township, PA 15108

Mt. Lebanon Lions Farmers Market

Wednesdays 4-7 p.m., June 3 – Oct.
United Lutheran Church Lot
975 Washington Road
Pittsburgh, PA 15228

Ross Township Farmers Market

Wednesdays 3-7 p.m., Start Date TBA
St. John’s Lutheran Church
920 Perry Highway
Pittsburgh, PA 15229

Pitt Public Market

Select Wednesdays 10:30-2 p.m.
Gallagher Plaza in front of the William Pitt Union

Steel Valley Farmers Market

Wednesdays 3-7 p.m., July 8 & 22 and Aug. 5 & 19
908 Ann Street
Homestead, PA 15120

Tarentum Farmers Market

Wednesdays 9-12 p.m., June 10 – Oct. 14
Corner of Lock Street and 10th Ave
Tarentum, PA 15084

Thursdays

Coraopolis Farmers Market

Last Thursday of the Month 4-8 p.m., June – Sept.
Riverfront Park
Coraopolis, PA

Wilkinsburg Thursday Market

Thursdays 4-6PM, June 18 – Oct. 29
Harold Young Sr. Parklet
739 Penn Ave.
Wilkinsburg, PA, 15221

The Block Northway

Thursdays 3-7 p.m., June – Sept.
8013 McKnight Road
Pittsburgh, PA 15237

Green Tree Farmer’s Market in the Park

Thursdays 4-7p.m., May 21 – Oct. 22
Green Tree Park Lower Parking Lot
905 Greentree Road
Pittsburgh, PA 15220

Upper St. Clair Rotary Farmers Market

Thursday 4-7 p.m., May 7 – Sept.
2040 Washington Road
Pittsburgh, PA 15241

Murrysville Farmers’ Market

Thursdays 3-7 p.m., June 4 – Sept. 24
3235 Sardis Rd
Murrysville, PA 15668

PPG Plaza Farmers Market

Thursdays TBA, May – Sept.
1 Third Ave
Pittsburgh, PA 15222

Verona Farmers Market

Thursdays 2-7 p.m., June – Oct.
736 East Railroad Avenue
Verona, PA 15147

Plum Street Saturday Morning Market

Second Thursday of the Month 9 a.m.-1 p.m.
201 S Second Ave
Elizabeth, PA 15037

Fridays

Forest Hills Farmers Market

Fridays 4-7 p.m., May 22 – Oct.
Forest Hills Westinghouse Lodge Parking Lot
4400 Greensburg Pike
Forest Hills, PA 15221

Cranberry Township Farmers Market

Fridays 3-7 p.m., May 29 – Sept. 4
Cranberry Township Municipal Center Rear Lot
2525 Rochester Rd
Cranberry Twp, PA 16066

Northside Farmers Market

Fridays 3-7 p.m., May 29 – Nov. 20
Allegheny Commons Park
East Ohio Street & Cedar Avenue
Pittsburgh, PA 15212

Saturdays

Bloomfield Saturday Market

Saturday 9 a.m.-1 p.m., May 2 – Nov. 21
5050 Liberty Avenue
Pittsburgh, PA 15224

Market at The Terminal

Saturdays 11 a.m.-3 p.m., May 2 – October
The Terminal
17th St. to 20th St.
Pittsburgh, PA 15222

Farmers Market Cooperative of East Liberty

Saturdays 5 a.m.-12 p.m., Year-Round
344 North Sheridan Avenue
Pittsburgh, PA 15206

Beaver Farmers Market

Saturdays 10 a.m.-1 p.m., May 2 – Nov.
810 3rd St.
Beaver, PA 15009

Mars Farmers Market

Saturdays 9 a.m.-12 p.m., May 17 – Sept.
225 Crowe Avenue
Mars, PA 16046

Monroeville Lions Farmers’ Market

Saturdays 9 a.m.- 12 p.m., May 9 – Nov.
501 Mall Circle Dr.
Monroeville, PA 15146

Mt. Lebanon Uptown Farmers Market

Saturdays 9 a.m.-12 p.m., May 20 – Oct. 24
710-750 Washington Road
Pittsburgh, PA 15228

Oakmont Farmers Market

Saturdays 10 a.m.-1 p.m., June – Oct.
600 Allegheny River Blvd.
Oakmont, PA 15139

Sewickley Farmers Market

Saturdays 9 a.m.-1 p.m., April – Nov.
200 Walnut St.
Sewickley, PA 15143

Homewood Farmers Market

Saturdays 9 a.m.-1 p.m., June 7 – Oct. 25
Everyday Cafe
532 N Homewood Ave
Pittsburgh, PA 15208

Swissvale Farmers Market

Saturdays 9 a.m.-1 p.m., Starts June 6
CLASS Facility Upper Parking Lot
Swissvale, PA

Sundays

Brookline Farmers Market

Sundays 10 a.m.-2 p.m., June – Nov.
Cannon Memorial Park
Brookline Blvd
Pittsburgh, PA 15226

Carnegie Farmers Market

Sundays 11 a.m.-3 p.m., June 14 – Oct. 11
East Main Street
Carnegie, PA 15106

Squirrel Hill Farmers Market

Sundays 9 a.m.-1 p.m., May 10 – Dec. 20
Beacon/Bartlett Parking Lot
5737 Beacon St
Pittsburgh, PA 15217

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA. As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local
farm products in our area.

Story by Star Laliberte and Kylie Thomas
Photography by Jeff Swensen

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