Aioli is the best for slathering on top of burgers and sandwiches or for dipping your favorite appetizers. But what if you could make creamy aioli even more delectable? Ground harissa and hot honey infuse your garlicky aioli with a helping of heat. The coolness of the mayo along with the sweetness of honey temper the spice down to the perfect level. It still packs a bit of a kick but it does not overwhelm the senses. Who knows how you’ll use this Hot Honey Aioli with Harissa, but when you find a great combination, then keep us in the loop!
What is Harissa in This Hot Honey Aioli?
This finely ground, North African red powder is our little secret to enhancing the flavors of the Hot Honey Aioli. Harissa powder blends smoked chilis with various spices like cumin, coriander, paprika, and caraway seeds. You can also get harissa in paste and sauce form, as well as dried and ground. In our case, we use it to replace chili paste with a rich flavor. You can make your own harissa at home but we wouldn’t blame you for taking the easy way and picking up a jar at the store.
Don’t you wish you could have Pork Wonton Soup at the ready instead of having to go to your local Chinese restaurant? Our Quick and Easy Pork Wonton Soup makes this comforting dish a breeze, taking advantage of pre-made chicken stock as well as simple, store-bought wonton wrappers. Other than the pork filling which takes some mixing, this recipe is effortless, allowing you to create a rich, umami-infused soup in around 30 minutes.
Can You Exchange the Pork Filling in This Wonton Soup for Something Else?
Yes, you can absolutely switch up the pork filling to suit your dietary needs and preferences. Try using ground turkey, ground beef, ground lamb, tofu, or even beans as a vegan option. You just want to make sure your ball is dense and sticky enough to stay together as it gets cooked in the savory broth. If you’d prefer, you can leave out the pork balls altogether and focus on adding in other fresh vegetables of your choosing. Ingredients from your local farmers market like carrots, bean sprouts, and mushrooms all make great additions to this wonton soup recipe.
Wonton soup doesn’t have to be a big ordeal. Make this easy recipe for a quick and fulfilling dinner.
Ingredients
Scale
2 qt chicken stock
1 bunch green onions, thinly sliced
1 garlic clove, thinly sliced
2 tsp ground ginger
2 tbsp soy sauce
1 1/2 tsp rice vinegar
1 tbsp brown sugar
1 tsp kosher salt
1 lb ground pork
2 tsp toasted sesame oil
2 tsp cornstarch
3 heads baby bok choy, roughly chopped
20 wonton wrappers, cut into quarters
Chili crunch for garnish
Instructions
Place chicken stock in a large saucepan over medium-high heat. Cut white parts of green onions into 1-inch pieces and add to broth. Add garlic clove and 1 teaspoon ginger. Add 1 tablespoon soy sauce, vinegar, brown sugar and 1/2 teaspoon salt. Bring mixture to a boil, stirring occasionally.
Place pork in a bowl. Finely slice remaining green parts of green onions and add to the bowl. Add remaining soy sauce, ginger, salt, sesame oil, and cornstarch to the bowl and mix until well combined.
Form the pork mixture into 1-inch balls and add to broth. Reduce heat to a simmer; cook 5 minutes or until the pork is fully cooked. Add wonton wrapper and bok choy and simmer for 8 minutes, stirring occasionally. You want the boy chop to be tender and for the wontons to be fully cooked.
Garnish with green onion and chili crunch.
Recipe and Styling by Anna Franklin Photography by Laura Petrilla
Direct flights to London make a trip to the British capital an easy choice for your next holiday. While some still bemoan British food, Julia Platt Leonard says that reputation is undeserved. She shares some of her favorite restaurants to help get your travel planning started.
When I broke the news to family and friends in the late ‘90s that my husband and I were moving to London, the first words out of their mouths weren’t “We’ll miss you” but “What about the food?” Yes, the city was dripping in art, awash in culture, and mainland Europe just a civilized Eurostar train ride away. But the food? People shook their heads in disbelief, wondering what a woman who thinks about dinner while washing up the breakfast dishes would do.
London’s Cuisine
The truth? The food was good and kept getting better over the quarter of a century we lived there. Stalwarts like The River Café (opened in 1987) went from strength to strength while a raft of new restaurants blossomed, garnering kudos and Michelin stars with equal abandon. In fact, in 2024, London garnered more Michelin stars than New York, claiming the Top Five spot worldwide. Take that Big Apple.
And yes, you could take out a second (or third) mortgage and dine in three-star-style with Alain Ducasse at The Dorchester or with Hélène Darroze at The Connaught, but the beauty of Britain is that you don’t need to. Some of my favorite spots – ones that hold a place in both my heart and my stomach – are secret gems just waiting for you.
My last meal? A seat at the Oyster Bar at Bentley’s. My imminent demise would be softened by the thrill of watching the white jacket-clad staff shucking oysters while carrying on witty banter and filling your champagne glass at the same time. Lobster bisque, tuna tartare, a platter of fruit de mar, and superlative thick cut chips (fries to you and me). It’s simply joyous.
Chef and restauranteur Asma Khan is known and respected as much for her commitment to social justice as for the food she lovingly serves at Darjeeling Express. Her all-female kitchen brigade turns out show-stopping Indian dishes, with recipes that draw on Khan’s heritage and her early days as a supper club host. There is an à la carte menu for lunch but the real fun is the evening Royal Thali – a multi-course feast served up with sides like Aloo Bonde (spiced potato balls infused with turmeric and curry leaves and fried in chickpea batter) and a slow cooked and tangy tamarind dal.
I’m convinced that the happiest food is created by happy people – food that makes you smile, that invites sharing, and encourages lingering conversations around the table. That’s the magic that Itamar Srulovich and Sarit Packer – the dynamo husband and wife team behind Honey & Co. – conjure up. The menu is Middle Eastern-inspired with dishes like Yemeni falafel with lemony cabbage salad and tahini or their consummate creamy hummus with marinated chile garlic chickpeas, that begs to be shared. My favorite location (there are four plus a new event space) is Honey & Co. Daily, which combines a bakery-cum-deli in front with a sit-down restaurant in back.
The cooking is straightforward at Straker’s – nothing tricky or clever – but done with such skill and an eye to letting the seasonal ingredients take center stage. No wonder Chef Thomas Straker chose Food You Want to Eat as the title for his cookbook which is out this year. The flatbread with mussels and chile is ridiculously good but there’s honestly not a weak dish on the menu. Come with friends who are as greedy as you are and be ready to share and over-order. You’ll eat it all, I promise.
Dining at Towpath, located on Regent’s Canal in Hackney East London, is like receiving an invitation to dine at someone’s home, if that someone just happens to be a phenomenal chef. It’s quirky and unpretentious, with a changing menu that looks to the seasons for inspiration like a crimson-hued plate of beetroot, rainbow chard, braised lentils, anchovy and soft-boiled egg. There are no reservations, so just show up and plan on lingering.
Another reminder that London is belongs with water, whether it’s the River Thames or the canals that criss-cross the city, is Caravel, housed in a Dutch barge in Islington. The floating restaurant and cocktail bar is the inspiration of brothers Lorcan and Fin Spiteri. Sip an Earl Grey Martini while you peruse the menu. The sesame prawn toast with chile jam is a must and the pastas are sublime. But really you won’t go wrong with any dish on this perfectly crafted and executed menu.
Situated between the Strand and the Thames, Toklas serves up Mediterranean fare where vegetables are the stars and meat and fish shine in best supporting roles. This is casual dining with an open kitchen, poster-lined walls, and Scandi furniture. Go for dishes like the fried feta with honey and chile or slow grilled carrots with labneh, pistachio and sumac. It’s also the perfect spot for pre-theater dining.
Cloth is a new breed of British restaurants that is firmly rooted in the past. Tucked into a slip of a street under the shadow of St. Bartholomew the Great Church, Cloth serves up the very best of British produce, meat, and fish in simple preparations that let the ingredients sing. It’s truly rooted in the seasons – imagine fried courgette flower, filled with a mix of Dorset crab, and ‘Nduja or grilled monkfish with curried leeks, Monk’s Beard (also known as agrete or barba di frate) and cider. Sharing? Get the Hereford ribeye with confit garlic and anchovy and call it a day.
There are three Noble Rot restaurants, and you won’t go wrong with any of them. All under the helm of Executive Chef Stephen Harris (of The Sportsman in Whitstable fame), the food is what Noble Rot calls ‘Franglais’ with a wink and a nod. Each restaurant has a different menu and while I love all three, the Soho location – housed in the former Gay Hussar restaurant on Greek Street – has a special place in my heart. Go with a friend or two and share the roast chicken with morels and Vin Jaune sauce. Feel free to give your plate an extra wipe with a piece of bread. And for value you can’t beat their two or three course set lunch menu.
French Food in London
Recently, the best French food I’ve had hasn’t been in Paris, but in London … unpretentious bistro fare served by waitstaff who nod approvingly when you order the tete de veau or pig’s head terrine. There are places that feel both timeless and timely, feeding our need for something both comforting and classic.
Located upstairs from the Three Compasses Pub in Farrington, Bouchon Racine serves food so en pointe that I could weep with joy. It’s the size of a postage stamp but that’s all to the better as it allows you to ogle what’s on your fellow diners’ plates. A changing menu is handwritten on a blackboard and brought to your table by enthusiastic waitstaff, along with bread and proper French butter. Rarely a dessert person, I succumb with glee to Chef Henry Harris’ crème caramel. It is rhapsodic.
Café Francois is at home in London’s historic Borough Market. While the vibe is young and trendy, the menu is rooted in stalwart French bistro fare favorites, like soft pillowy puffs of Comte gougeres; thick slices of brioche, spread with Café de Paris butter and then topped with salty anchovies (sublime); or Jamon de Bayonne which comes with or without celeriac remolade (silly question). Their steak frites will restore your faith in humanity.
Most of us reach a point where pitching a tent in a nondescript campground and eating rehydrated food just doesn’t cut it. Creating a personalized experience that’s both pleasurable and aesthetically elevated — plus having delicious food and drink to sustain you — requires advance planning — and some shopping. Guest Editor Stephen Treffinger and veteran glamper and photographer Ashley Hafstead lead the way.
The Opposite of Roughing It, Glamping Tips
Living the good life doesn’t just happen. You have to make it happen. You must plan and organize. And shop. Just how much spiffy gear you schlep is a matter of preference, but having the right tools is the difference between having a run of the mill experience and one that is legendary.
Ashley Hafstead is a master of glamping, having spent years refining what she brings along for outings with her husband, her family, and friends. “I have found that since I’ve gotten older, I like to up the ante a bit,” she says. She finds that a few creature-comforts help elevate the time away from home and makes everyone (including herself) feel taken care of.
Must-Have Supplies for Glamping
To get away from crowds and enjoy the most epic views and experiences, she and her husband prefer what’s known as “dispersed campsites”. These have no facilities and you must bring everything with you. (That includes a portable toilet.) In general, these spots are reachable by 4×4, and you typically go where there’s an existing fire ring. “It’s about protecting the land and leaving the least impact as possible.” They use the onX Offroad app to locate 4×4 roads, and carefully research the spot where they’ll end up, sharing info with a family member back home for safety. (They also have a GPS with an SOS function.)
Although she sometimes uses a ground tent, Ashley prefers an elevated model that affixes to the roof of their vehicle. It sets up quickly, as does the rest of the camp, which includes a multi-function table, chairs, stove, and more. Set up takes about half an hour. “We’ve got it very dialed in, for sure.”
How to Enjoy Your Time Glamping
Hiking and taking in the views is part of the daily activity, but the couple also enjoys all manner of games, including cribbage, Monopoly, rummy, and backgammon. Both carry books for quiet time, but good conversation is a priority. “A lot of the places we go don’t have cell service, so it’s a really great time to disconnect and just talk.”
Things need to do double duty, and this includes some versatile cow hides and sheepskins. The former can be used as a ground cover when swimming — it wicks away water and doesn’t get wet — plus it can act a barrier on damp ground; the latter is comfy to sit or lay down on. When it’s cold, Ashley lines the chairs with them to ward off the chill, or brings them into the tent to keep their feet toasty.
Cooking Tips
Careful planning yields meals that are waaaaay beyond the usual camping fare. “We eat like kings and queens when we’re out there — maybe even better than we eat at home.” To save on time, she preps nearly everything at home: making soups, pre-chopping ingredients, and organizing it all in Ziploc bags and other containers. Then it’s only a matter of heating up a cast iron skillet on the camp stove and doing the cooking. Meals can include flank steak, herbed tomatoes with burrata, melted brie with herbs, white wine, and grapes, or arugula salad with peaches, quinoa, Tajín, jalapeños, and corn.
All things considered, Ashley’s approach makes the idea of roughing it seem highly overrated.
Glamping Gear
You can bring as little — or as much — stuff as you wish. At a minimum, you will need typical camping gear, but the items below help elevate the trip from camping to glamping.
A lightweight and portable tent for two. Perfect for backpacking and cycling adventurers.
Find Your Place in the Wilderness in Moab, Utah
This Eastern Utah area is home to several justifiably famous campsite, as well as popular attractions that are worth a visit.
Camping with beautiful views: The Ledges Campground; Highway 128 corridor along the Colorado River; Dubinky Well Road; Gemini Bridges. Bring cash for camp fees, pit toilet, no running water, trash and recycling in some campgrounds. As above, pack it in, and pack it out. Bring a 4×4 vehicle with high clearance.
Camping with facilities: Arches National Park and Canyonlands National Park. Make reservations ahead of time for both.
While You’re in Moab
Arches National Park. Make a timed reservation via nps.gov. If you can arrive one hour prior to sunrise, you can skip the reservation. But whatever you do, go: 2,000 natural stone arches, in addition to pinnacles, fins, spires, and balancing rocks make this spot legendary.
Canyonlands National Park. One of four zones of this park, the Island in the Sky mesa soars 1,000 feet over the surrounding terrain. One of its features, Mesa Arch, is best viewed at sunrise.
Dead Horse Point State Park. Canyons, high desert woodlands and a network of trails beckon visitors to this Utah State Park.
Wilson Arch. Just a five-minute hike off highway 191, this natural arch spans 91-feet with a 46-foot high gap.
The opposite of roughing it, including a splash through Onion Creek, near Moab, UT.
La Sal Mountain Loop. You’ll enjoy incredible views across Moab Valley and Canyonlands National Park. The elevation may help you cool off a bit, as well.
Explore 4×4 trails near Moab. First, download the OnX Offroad map app, which gives location and in-depth descriptions of trails, complete with difficulty rating. Second … get your 4×4 vehicle with high clearance ready. Try Hurrah Pass; Onion Creek/Fisher Towers; Long Canyon; and Potash Road and Shafer Switchbacks.
By the waters of Green River, UT.
Story by Stephen Treffinger Photography by Ashley Hafstead
Justin Severino, the culinary force behind Morcilla, shares this cider-braised chicken paella with TABLE readers. It is a specialty of Asturias, the autonomous region in Spain whose cuisine inspired Morcilla’s menu, and it makes a terrific part of a tapas-style family meal.
A pot full of this homemade, Latin-inspired Chicken Paella makes anywhere feel like home.
Ingredients
Scale
4 chicken legs, bone-in, skin-on, separated into leg and thigh pieces
3 tbsp salt
1 ½ tbsp sugar
10 sprigs thyme
1 garlic head, cut in half
2 bay leaves
2 cups chicken stock or broth
2 cups apple cider
2 cups Sidra (Spanish cider)
4 tbsp butter
1 cup rice flour
2 cups vegetable stock or broth
100 g Calasparra rice
Mix of soft herbs (parsley, chervil, chives, dill)
Instructions
In a shallow sauté/braising pan, season the chicken legs and thighs with the salt, sugar, thyme, garlic, and bay leaves, let sit overnight in the fridge.
The next day preheat the oven to 350 degrees. Cover the chicken legs with the three liquids (chicken stock and the two ciders) and braise in the oven uncovered for about 1 hour. The chicken should be golden and caramelized on top and tender and the liquid should have reduced by about half. Let cool to room temperature.
Pull the chicken legs and thighs out of the liquid and reserve and strain the liquid through a fine-mesh strainer. Pull all the meat and skin off of the bone while reserving the thigh pieces whole for later use.
In a large sauté pan or paella pan begin browning the butter.
Dredge the chicken leg meat and skin in the rice flour, shaking off any excess, and add to the browning butter. Cook until it becomes golden brown and crispy.
Add the rice to the pan followed by the 2 cups of vegetable stock and the remaining braising liquid from the chicken.
Cook over medium heat until the rice absorbs the liquid, and the bottom layer of rice begins to stick to the pan for about 30 minutes. Taste the rice and adjust for seasoning with salt.
Place the chicken thighs reserved from earlier on top of the cooked rice in the pan and finish cooking in the oven at 350 degrees for ten minutes. Garnish with soft herbs.
Villeroy and Boch’s It’s My Match collection channels a nature-inspired Zen feeling to the table. When chef and stylist Rafe Vencio saw these deep-green plates embossed with a kiwi pattern, he felt a tropical vibe and whipped up a Filipino-inflected Fried Pickled Mackerel. That’s fitting: he’s about to open his new restaurant, Amboy Filipino Foods.
Fried Pickled Mackerel Recipe
This crispy fried mackerel is marinated in vinegar, citrus, and spices, then paired with fresh veggies and a bold ginger-gochujang dressing. It’s a bright, flavorful dish perfect for warm weather. Plus, you’ll also find a recipe for Pavlova for a summery dessert that features seared strawberries.
Pittsburgh mixologist Alyssa McGrath creates a bright and beautiful concoction, the Blackberry Gin Shrub. It’s paradoxically dark and rich in both the color and flavor of fresh blackberries. This drink balances the sweet/tart intensity of the fruit with the crisp, botanical notes of gin. It’s all harmonized by the subtle, tangy kick of vinegar, which is a feature of a shrub. The result is a sophisticated and deeply flavorful cocktail that evolves with each sip, revealing layers of fruity sweetness, herbal complexity, and a bright finish. Perfect for sipping on a warm evening, this unique shrub is sure to be a memorable addition to your summer entertaining, offering a vibrant twist on traditional gin drinks.
What is a Shrub?
We’re sure you know all about shrub plants but what about in a cocktail? A shrub is a vinegar and fruit based drink often used in cocktails as a fruity and acidic element. This version of a shrub originates in 17th Century England; where its intent was to preserve fruit in the off-season. The variations are endless, starting with experimentation around different vinegar and fruit pairings. The most shrub-friendly vinegars are made from champagne, white wine, or apple cider.
2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded, and cut into 1-inch pieces
2 cups husk cherries, husk removed
Instructions
In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes.
Remove from the heat. Let stand until cool, 30 minutes.
In a blender, puree the cantaloupe and husk cherries until smooth. You should have 3 cups of puree.
Stir in the sugar syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover, and freeze until firm, about 4 hours. Scoop into bowls and serve.
**If you do not have an ice cream machine, you can add the sorbet mixture to a large ziplock freezer bag and freeze for 8 hours, shaking the bag every hour or so.
The end of summer marks harvest season and an abundance of tomatoes from the garden. Because they are so delicious, we want to use them ALL! This simple bruschetta recipe brings together the freshness of the tomato, the lightness of the ricotta, and a hint of green from the red sorrel. It’s sure to please your palate alongside a chilled glass of your beverage of choice. We paired it with a Vermentino, an Italian white wine with acidity, high minerality and a touch of residual sugar. Click here to see more of our wine recommendations!
What is Bruschetta?
Bruschetta is more than just a quick starter—it’s a delicious way to highlight fresh, seasonal ingredients. Originally a peasant dish from central Italy, bruschetta began simply as grilled bread rubbed with raw garlic, drizzled with olive oil, and topped with whatever was available—often tomatoes in the summer. Our Tomato Ricotta Bruschetta builds on that tradition with creamy ricotta and tangy red sorrel, letting sun-ripened tomatoes truly shine. It’s simple to prepare yet elevated, perfect for late-summer evenings on the porch.
Serve this bruschetta alongside a crisp Vermentino to bring out its flavors even more, or experiment with other light whites. Curious about the origins of bruschetta and its enduring appeal? Check out this detailed article from Delallo: “Spotlight Series: All About Bruschetta”.
1 pt of heirloom cherry tomatoes (any fresh petite tomato will work)
1 french baguette
1/2 cup of olive oil
1 tsp of dried Italian herb mix (Herb De Provence will work too)
Instructions
Slice baguette into crostini sized slices and set on baking sheet. Mix oil with 1 tsp of salt, 1 tsp of dried herbs and stir together. Using a pastry brush, dress your bread slices with oil on both sides and place in the oven at 300 degrees for 10 minutes. (oven times may vary)
Add ricotta to a mixing bowl and add salt, pepper, thyme (save a pinch to sprinkle on top) and olive oil. Stir until combined and set aside.
Slice tomatoes into thin slices and sprinkle with salt and pepper.
After your crostini has reached desired crispiness and has cooled. Assemble your bruschetta by spreading your ricotta cheese mixture on the crostini, layering the tomatoes and dressing the plate with a pinch of herbs and red sorrel.
On a very warm afternoon a few days ago, I paused to admire the steady current of the Allegheny River. A few quadruple sculls raced by, powered by the gracefully synchronized strokes of their rowers. Then, the lush, green foliage of a Pittsburgh summer softened the rocky hills that rise from the opposite bank, curtaining most traces of modern life. I enjoyed this bucolic, cooling, and somewhat 19th century view from the River’s Edge development in Oakmont, designed by Rothschild Doyno Collaborative, and built by Brooks and Blair Property Development.
New Residential Construction Details in Pittsburgh Inspired by History
The 19th century charm of the view of the river continues in the look of the homes and townhomes that constitute River’s Edge. Architects and developers were acknowledged for their thoughtfully traditional design with a 2017 AIA Pittsburgh Honor Award. The community’s wood, brick, and stone facades, deep front porches, as well as traditional-looking windows and doors draw upon our collective American memory of Victorian- and Edwardian-era home styles, and mesh quite well with the visual character of Oakmont. Yes, it’s all new construction. But a nostalgic feeling of small-town intimacy emerges as you explore the streets that crisscross this 28-acre community.
The Draw of Adjacent Shopping, Culture, and School Districts
The smalltown intimacy only deepens with the adjacency of Oakmont’s shopping district of boutiques, cafes, pubs, and a well-known bakery. “Being just a hop, skip, and a jump from Oakmont means you’ve got all the charm and features of the town right at your doorstep,” comments Daniel Mancosh, Principal at Brooks and Blair Homes. “Whether it’s grabbing a coffee, enjoying a meal at a local eatery, needing something from the hardware or catching a show at The Oaks Theatre, it’s all right there, and there’s always something to do.” The reputation of the local school district is also important to families with school-age children.
Shot on location at River’s Edge by Brooks and Blair Waterfront Homes, brooksandblair.com
Embracing Traditional Neighborhood Design (TND)
The traditional neighborhood design (TND) approach used at River’s Edge is popular with buyers. Across the Northeast and Midwest, there’s a movement towards proportional harmony, human scale, walkable layouts, mixed-use areas, front-porches, and a unified streetscape. Summerset at Frick Park, Crawford Square and SouthSide Works are other recent Pittsburgh-area developments who have also brought these principles into play. These communities are a far cry from the high density housing interventions Pittsburgh experienced in places such as East Liberty. These promised efficiency and density over warmth and community. Their eventual destruction highlights what happens when residential living schemes do not embrace what makes people feel at home.
Craftsmanship and Customization in New Construction
The promise of craftsmanship in detailing and materials is also a draw in successful, newly planned communities. Customers want the quality of a traditional home as well as the look. “At Brooks and Blair,” comments Mancosh, “we take immense pride in exceptional craftsmanship. Every home and condominium we build is crafted to an incredibly high standard, ensuring that each detail is just right. We don’t cut corners, and we offer a variety of unique upgrades, making the final product truly spectacular for our buyers. Among the popular upgrades requested by clients are coffered ceilings and elegant built-ins to create entertainment centers in living rooms, customized office spaces, or even functional closets & mudrooms.”
Ashley Fullerton, Director of Sales at Eddy Homes, another prominent Western Pennsylvania home builder, suggests that well-conceived floor plans also play a significant role in attracting home buyers: “Today’s luxury buyers want thoughtfully designed spaces that are both functional and elegant, with architectural integrity and timeless appeal. Open layouts, soaring ceilings, gourmet kitchens, and spa-inspired baths remain must-haves, alongside a seamless flow and refined details throughout.”
Expansive windows and high ceilings bring abundant light and air into the living spaces of this River’s Edge townhome.
Shared Amenities Enhance Community Life
Another draw for buyers looking at a newly constructed home in a planned community are shared amenities. Communally held and maintained greenspaces, clubhouses, pools, fitness centers, and more, are often on offer. River’s Edge, for example, promises all of the above…plus a fire-pit great room for the chillier months.
Growth in Allegheny County’s New Residential Construction Market
New construction is an important part of the real estate mix in Allegheny County. 5,820 new residential building permits were applied for in 2024, promising new as well as newly minted, options for buyers.
Pittsburghers seem increasingly interested in new residential construction for several reasons, led by economics. Affordability is appealing to young professionals, new families, and retirees looking to limit expenses without sacrificing aesthetics or quality. According to a recent report from the National Association of Realtors, for-sale inventory is up almost 20% over last year. However, middle- and upper-middle income buyers can afford 21.2% of what’s available. That’s a massive decrease from the 49% they could afford in 2019. Finding well-constructed and well-design homes can be challenging, and new construction can be an attractive option.
His-and-hers sinks help ease morning traffic jams at River’s Edge in Oakmont.
What’s Helping Construction and Communities in Pittsburgh
What they include in a new home matters, as well. The growing incorporation of elevators into home designs attracts older residents who want to age comfortably. New builds often feature wiring and layouts tailored for modern technologies—like smart home systems as well as high-speed internet. This appeals broadly to buyers seeking convenience, efficiency, and future-proof living. Mancosh comments about River’s Edge, “Our appeal spans a wide range of people, attracting everyone from suburbanites seeking a stronger sense of community to city dwellers craving the conveniences of urban living with the added serenity of our location.”
Darlene Hunter, Vice President and Regional New Homes Manager at Howard Hanna Real Estate Services, sums up the appeal: “Buyers like selecting their own location and homesite. Personalization lets them suit their tastes and lifestyle from the start. Add on modern designs and layouts, energy efficiency, and then smart technologies. What is better than new, fresh, clean, and yours only!”
Story by Keith Recker
Styling by Natalia Dragunova Photography by Erin Kelly
As the sun stays in the sky and stretches days out, there’s a primal call that sounds out to us all: the sizzle of the grill. Forget being cooped up in the kitchen on a ridiculously hot day. This summer season is all about smoky aromas, perfectly charred edges, and the sheer joy of cooking outdoors. No matter what you’re wanting to make, the grill isn’t just for burgers anymore. Get ready to fire up your passion for the summer with grilling recipes that promise to be unforgettable. The whole family will hail you as the grill master!
You’ve probably made salmon in a pan or in the oven before but grilling salmon is going to surprise your tastebuds. After you grab the perfect cut of salmon from your local fishmonger, head to your kitchen to chop up and blend a salsa verde. Then drop that fish on the grill and watch the magic happen. The radish slaw and grilled limes on the side complement those smoky flavors inside the salmon.
Kabobs and skewers are classic grill recipes that combine meat and veggies all in one bite pieces. These Shawarma Chicken Kabobs douse chicken in plenty of spices like clove, coriander, cumin, cardamom, and even lemon. It then interweaves zucchini, cherry tomatoes, red onion, and turnips in between these chunks of protein.
Using the grill goes beyond chicken, beef, and vegetables. It actually works excellently for shellfish like oysters as well. All these oysters need is a few minutes on the grill with melted butter, minced garlic, and diced green chiles. Then you can slurp these small bites up with a bit of lemon juice and cilantro over top.
We knew you were waiting for a ribs recipe, so we’re here with one that builds char and spice into its flavors. BBQ Beef Ribs can be slow-cooked over a gas or charcoal grill for hours before a cookout. Pair them with shishito peppers and crispy fingerling potatoes, also cooked on the grill, and with a caramelized onion puree to coat it all.
Other than sunflower seeds, you probably do not consume sunflowers often, but this recipe may just change that. Head out to your local farm (or a trip to your backyard garden) to pick your own sunflower heads for grilling. After charring them on a high heat, toss the sunflower heads with bacon bits and a matching bacon vinaigrette. Delicious, savory, and crunchy.
If you’re going to make a burger you might as well make it the Great Gourmet Burger featuring four different meats. This beast of a burger patty combines bacon, beef, turkey, and pork together into a juicy mash-up. While this burger does not need very many toppings to amaze, feel free to dress it up as you deem fit for a gourmet experience.
Freshly grilled chicken wings are going to be much more delicious and crispier than anything you’ll find in a restaurant or store. This recipe bathes whole chicken wings in a buttermilk bath infused with lemon juice, basil leaves, salt, and pepper. Plus, this is a great recipe to kick back with an IPA or white wine that cuts through the greasiness.
Panzanella here simply means a Tuscan bread salad. Chunks of sourdough are toasted on the grill to later join heirloom tomatoes, zucchini, red onion, and the seasonal ingredient of dandelion greens. Bring out your Italian side by drizzling lemon juice, olive oil, balsamic reduction, and pecorino over the salad. It’s a recipe that’s just fulfilling enough for lunch without over-stuffing before dinner.
Some eat tomatoes raw. Some will only eat tomatoes cooked. But we prefer our tomatoes charred. A quick char intensifies the flavor of tomatoes to perfectly nestle a radicchio, endive, baby greens, and edible blossom salad. Overtop of this symphony of garden produce you’ll also find balls of buffalo mozzarella and sherry vinegar.
There are many different ways to cook lamb but grilling lamb chops keeps the juices inside and gets the job done faster than other methods. To season and flavor these chops, you’ll also include a pinch of Herbes de Provence, cherry tomatoes, olives, pine nuts, feta cheese, and mint leaves. Talk about summer on a plate!
Who knew dessert could be grilled, too? Since peach season coincides with summer, it makes sense to put these peachy pink fruits on the grill. This produces a sweeter taste that gets cooled with a blend of mascarpone and honey. A little lemon juice pushes acidity through the sweetness so you can savor each and every nuance.
