Prepare for the Gilded Age Season 3 Premiere with Recipes and More

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June 20, 2025

A white dish of spaghetti with red sauce on a brown table in Fish nor Fowl, Pittsburgh Italian restaurant. — Photo courtesy of Fish nor Fowl

Pittsburgh Italian restaurants are your one stop for comforting, delicious meals that feel like home. For instance, there is nothing like sitting down to a dinner of homemade pasta. The hand-mixed dough formed into myriad shapes and sizes, each variation grabbing the sauce in a specific way, makes it a versatile dish with plenty of possibilities. Head out on an adventure to one of the dreamy Italian restaurants of Pittsburgh to get a taste of how innovative these chefs can be with handmade dough. Whether you opt for cheese-filled, long or short, squares or tubes, spirals or shells, you’re sure to leave saying “Bravo!”

Where to Get Homemade Pasta in Pittsburgh

DiAnoia’s Eatery

Sit down in this cozy neighborhood restaurant for a meal that brings Italy to Pittsburgh. Everything at DiAnoia’s is made with freshness and health in mind so not only can you find handmade Gnocchi Sorrentina, but, it comes in a bread bowl that’s baked in-house.

Fish nor Fowl

Manicotti, mafaldine, and fusilli, oh my! If there’s a specific pasta type you’re looking for, Fish nor Fowl probably showcases it. Plus, each dish features savory protein additions like wild mushrooms, spicy crab, or pork sogu.

Piccolo Forno

What started as a home for Italian baker Antonio Branduzzi has turned into a Tuscan daydream. Piccolo Forno specializes in authentic, homemade dishes each with different flavor profiles. Try something a little spicy by ordering their Spaghetti with shrimp and crab tossed in a spicy calabrian pepper compound butter. Or, order the Ravioli filled with spinach and drizzled with a lemon and sage compound butter.

Dish Osteria

Dish is a place to gather at the table with friends and family for flowing conversation and delicious food. Their housemade pasta comes in many different forms — from the always-loved Spaghetti ai Frutti di Mare to long, wide-noodled Pappardelle ai Funghi. The common denominator: you are guaranteed to taste something authentic and wonderful.

Girasole

Dine in the rustic atmosphere of an Italian wine cellar with live musical entertainment at Girasole. Try authentic Italian dishes like their Linguine Rustiche which has a delicious combo of littleneck clams and baby spinach. Between the menu, the dining room, and the host-owner’s courtly Old World manner, it’s the perfect blend of tradition and modernity.

Vallozzi’s

Gnocchi is the first pasta that Helen Vallozzi made in her basement all the way back in 1955. Over 50 years later, served with sausage ragout and broccoli rabe, it’s still one of the restaurant’s top dishes . But don’t worry, if gnocchi isn’t your thing there are plenty of pasta varieties to choose from.

Zarra’s Restaurant

Dedicated to Zarra’s Southern Italy family heritage, this restaurant may introduce you to a few Italian dishes you’ve never tried before. Dig into pasta recipes passed down from generations like Judy’s Homemade Ricotta Noodles, Linguine di Contosta, and Ravioli di Filomena. Can’t decide what to get? Order Zarra’s Sampler featuring lasagna, eggplant romano, sautéed spinach, meatballs, and sausage.

Alla Famiglia

At Alla Famiglia, you feel at home the second you walk through the door. This restaurant focuses on traditional Italian dishes using cherished techniques and correct ingredients. Their Zucca Melanzana or Pear and Gorgonzola Sacchetti are just two of their handmade pasta dishes.

Iron Born Pizza

You probably know Iron Born for their delicious pizzas but they actually make their own pasta as well. Bite into a dish of homemade rigatoni and a meat bolognese sauce. Or, if you’re not a red sauce fan, take a leap with their Orecchiette Pesto Cream. It features their house-made orecchiette with a smooth pesto sauce thanks to the addition of cream.

Senti Restaurant

This crisply modern dining room brings together authentic Italian food and traditional European service in one space. Creativity is essential for Senti, with walls covered in original artwork and a clever menu to match. Among our favorites: a martini from the bar followed by Ravioli di Zucca, which combine butternut squash, ricotta, and brown butter sage sauce.

Forma Pasta

If you’ve ever been curious about the making of pasta, grab a bite to eat at Forma Pasta to learn the process from start to finish. Take part in a pasta-making class and dine in house afterward or take their uncooked pasta to-go for your own family meal.

Il Pizzaiolo

This Pittsburgh Italian restaurant forges their processes straight from Naples, importing their other ingredients from the Italian sources as well. With so many different pasta varieties to try, it’s hard to choose between rigatoni, ravioli, gnocchi, tortelloni, cavatelli, and other types. So, we recommend getting a few different dishes for the table and taste-testing them all!

Pino’s Contemporary Italian Restaurant

Chef Pino takes his cooking so seriously that he uses his own pasta maker for batches of fresh, vegan pasta. At Pino’s, one of Pittsburgh’s best Italian restaurants, you’ll find dishes anyone can enjoy like a classic Tomato Basil Sauce or Bolognese. But if you’d like to be a little more adventurous you can give their Clam Sauce a try.

Della Terra

Fiore and Michelle Moletz renovated a lovely old bank building on Zelienople’s bustling Main Street. Inside, a pizza oven turns out authentic pizza, while delicious housemate pasta flows uninterrupted from the kitchen. Pick what tempts you: there’s not even a chance you won’t be delighted with what appears on your table.

Talia

The open kitchen at Talia lets to see your Ricotta Gnocchi featuring shrimp, lobster, crab, roasted red peppers, and a lobster reduction get made right before your eyes. Watch chefs spin pizza dough, pull pasta dough, and top each creation with a bit of cheese. The restaurant also has gluten-free pasta available for those with allergies.

Soul Pasta

Crafting ravioli and pasta fresh each and every day, Soul Pasta focuses on catering as well as lunch boxes which are available for pickup and delivery. Choose from pasta trays for large groups or individual boxes that include fresh pasta or ravioli along with your choice of sauce and bread on the side.

Eleven

Featuring contemporary Italian food and many other dishes, Eleven makes two different types of pasta from scratch. The first is their Ricotta Cavatelli full of cheesy goodness as well as maitake mushrooms, ramps, English peas, Madiera butter, and a ramp crumb. The second is a gemelli pasta featuring shrimp, spinach, zucchini, basil, lemon, Madeira glaze, and roasted garlic crumb. These two types are always on their menu but you’ll find their accompaniments change with the seasons.

Story by Kylie Thomas
Photo courtesy of Fish nor Fowl

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Superman’s Kryptonite Cocktail

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June 19, 2025

A yellow Superman's Kryptonite cocktail sits in a coupe glass with a toothpick with a black olive on it balancing on the edge. The glass sits on a stone block in front of a silver background.

As the new Superman movie prepares to soar into theaters on July 11, we’ve crafted a cocktail to honor the Man of Steel — and his singular weakness. Introducing Superman’s Kryptonite Cocktail, a drink that’ll become your Kryptonite too with its mix of addictive sophistication. This vibrant concoction brings together the crispness of gin, the depth of Luxardo Del Santo, the sweet allure of maraschino liqueur, and finishes with a powerful punch of fresh lime juice. Its glowing hue and complex flavors will have you feeling super rather than vulnerable. Now all you need is Krypto and Lois Lane by your side before taking off into the sky.

What is Luxardo Del Santo?

In our Superman’s Kryptonite Cocktail, we use Luxardo Del Santo to mesh with the base of gin even as it tones down the sweetness of maraschino liqueur. Luxardo Del Santo is an Italian aperitif liqueur made from a blend of traditional botanicals, rhubarb, bitter orange, and herbs. It’s a little sweet, a little bitter, and takes your cocktail game to the next level. Think of it as a way to brdidge the gap between classic Italian bitters and more contemporary liqueurs.

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Superman’s Kryptonite Cocktail

Author: Sarah Cascone

Description

Let this Superman inspired cocktail take you to new heights.

Ingredients

Scale

3/4 oz gin
3/4 oz Luxardo Del Santo
3/4 oz maraschino liqueur
3/4 oz fresh squeezed lime juice

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Instructions

Add ice to a cocktail shaker and all ingredients. Shake vigorously until a frost forms.
Strain pour into a coupe style glass.
Garnish with a luxardo cherry.

Recipe by Sarah Cascone
Photography by Dave Bryce

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Lime Posset & Watermelon Granita

By

ZAIN

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June 19, 2025

Lime Posset & Watermelon Granita in small glass dishes with spoons.

As the weather heats up and summer parties are on the horizon, finding a light and refreshing dessert is key. Which means a Lime Posset and Watermelon Granita are just what we need.

Originally a hot drink, the British posset is now a cold, cream-based dessert. It’s rich enough to satisfy the need for something that feels decadent, yet light and delicate at the same time.

Top the lime posset with a simple watermelon granita and violà: the perfect summer dessert.

What is a Posset and What is a Granita?

A posset is a traditional British dessert, originally a hot, spiced drink made by curdling milk with wine or ale. Over time, it evolved into the cold, set dessert we know today, primarily made with cream, sugar, and citrus juice. The acid from the citrus is the key ingredient that thickens and sets the cream, without the need for eggs or gelatin.

A granita, on the other hand, is a semi-frozen Italian dessert, originating from Sicily. It uses sugar, water, and various flavorings, often fruit purées or coffee. Unlike sorbet, which is churned to a smooth consistency, granita is characterized by its coarser, icy, and flaky texture. It’s typically prepared by freezing the mixture and then scraping it periodically with a fork to create distinct, separated ice crystals.

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Lime Posset

Author: Kristin Butterworth
Yield: Serves 4

Description

A cool dessert with just three ingredients.

Ingredients

Scale

2 cups heavy cream
2/3 cup sugar
5 tbsp freshly squeezed lime juice

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Instructions

Combine the heavy cream and sugar in a large pot; the pot should be much larger than you think you need to avoid the cream boiling over.
Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
Turn off the heat and whisk in the lime juice.
Place in the serving vessel of your choice (a shallow bowl works best). Let cool for about 15 minutes or so before placing in the refrigerator for at least an hour before serving.

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Watermelon Granita

Author: Kristin Butterworth
Yield: Serves 4-6 1x

Description

A simple way to make fruity shaved ice.

Ingredients

Scale

4 cups cubed seedless watermelon
½ cup sugar
1 tbsp lime juice

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Instructions

Puree all ingredients in a blender until super smooth, and then strain through a fine sieve or chinois. Then place in a large metal baking pan about 9 x 9 x 2 that will allow the granita to freeze quickly and evenly.
As the watermelon begins to freeze, take a fork and rake the liquid about every 30 minutes over a span of 3 or so hours. Before serving, rake the ice one more time with the fork and serve immediately or store in the freezer for later use.

For plating:

Serve the watermelon granita over top of the lime posset and garnish with chocolate that you can pipe into dots or in the shape of watermelon seeds.

Recipes by Kristin Butterworth
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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Savor Juicy Watermelon Recipes This Summer

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June 19, 2025

Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelons. Usually they’re eaten in large slices shaped like a smile or cubed in a fruit salad. But, this is not all this summer melon is good for. In fact, watermelon finds its place in various recipes from sandwiches to salads, beverages, or beyond. Follow along to find new ways to invent your favorite fruit into a hearty summer meal. Plus, we even point out the cutest watermelon decorations to take your outdoor feast up a notch.

Watermelon Recipes for Summer

Watermelon Salad

This recipe is as simple as chunking your watermelon and having fresh produce handy. Chef Jackie Page teaches us a bit about the Juneteenth holiday with this creation. It’s a salad full of mixed greens, cucumber, red onion, mint, lemon juice, feta cheese, olive oil, and ripe red watermelon.

Watermelon Sandwiches

Refresh your summer lunch with Watermelon Sandwiches. These little stacks combine slices of watermelon, a spread of goat cheese, savory garlic, and fresh mint all on a ciabatta roll. Try serving them along with glasses of Rosé or even a homemade lemonade.

Easy Summer Mocktail: Watermelon-Cucumber NO-jito

A white man's hand hold a bottle of ginger beer as it sits on a black table. Next to the soda sits a mojito mocktail orange in color.

Don’t let the alcohol dehydrate you this summer, try a cooling mocktail instead. This Watermelon-Cucumber NO-jito is just like a mojito in every way except it uses Seedlip Garden 108 non-alcoholic spirit so you don’t get that groggy feeling. You can even leave out the spirit entirely for the kiddos when they’re hanging by the pool.

Watermelon Basil Lime Syrup

White pantry shelves with jars of food items featuring a watermelon syrup.

In case you want to add an earthy kick to the mocktail above or just shake up your lemonade, our Watermelon Basil Lime Syrup is an easy solution. It even stores for up to a year so that you can make it through the whole season without making another batch (unless you love it so much you use it all before the end).

Watermelon Spritz

If your plans are for a boozy summer vacation, let our Watermelon Spritz whisk you away. Layers of watermelon honey meet sparkling rosé, Singani63 fruit liqueur, and a touch of lemon juice. Plus, if you’re not a rosé fan, you can always substitute in sparkling water or soda.

Lime Posset & Watermelon Granita

While the Lime Posset in this recipe combo is a scrumptious, tangy dessert, we’re partial to the Watermelon Granita. A granita is like a shaved ice that uses sugar, water, and flavorings. Garnish it with chocolate “watermelon seeds” for the most adorable finishing touch.

Watermelon Decorations for a Cute Summer Vibe

A table set with watermelon decor for summer

Just in case you feel like going all-out for watermelon this year, these decorations make the perfect setting for your melon-y meal. Fill your table with plates, bowls, fruit bowls, pitchers, dinnerware, and so much more.

Story by Kylie Thomas

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Waldorf Salad

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June 19, 2025

Created by Oscar Tschirky in the late 1890s, the Waldorf Salad has had many iterations over the years. As maître d’ of the Waldorf-Astoria, Tschirky was known for devising signature recipes for the restaurant. This includes this simple salad in his 1896 cookbook, The Cook Book by “Oscar” of the Waldorf. His original recipe featured just diced apples and celery “dressed with a good mayonnaise.” Feel free to try the adapted homemade version below or use your favorite jarred mayonnaise. Chopped walnuts are often added for extra crunch.

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Waldorf Salad

Author: Becky Libourel Diamond
Yield: Serves 4

Description

A true staple of the Gilded Age.

Ingredients

Scale

For the salad:

2 large tart apples (like Granny Smith)
2 stalks celery

For the mayonnaise dressing:

1 egg yolk
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
3/4 cup olive or canola oil

For serving/garnish:

4 large apples
Boston or butterhead lettuce leaves, washed and dried

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Instructions

Peel apples and cut into 1/2-inch dice. Trim ends off celery and cut into 1/2-inch dice. Place apples and celery in a medium bowl and set aside.
To make the mayonnaise, place the egg yolk, mustard, salt, pepper, and lemon juice in a large deep bowl. Whisk very briskly until the mixture starts to form bubbles, about 1–2 minutes. Slowly add the olive oil a few drops at a time, stirring constantly with the whisk.
When it starts to thicken and emulsify, add the oil in a steady stream, still whisking vigorously until all the oil has been added.
Combine about 1/2 cup of mayonnaise (or to taste) with the apples and celery. Stir to coat.
For a fancy presentation, serve in apple cups. Using a paring knife, cut a circle around

the stem end of 4 apples. Scoop out the center with a melon baller or small spoon

so that each apple is a thin-walled cup. (The inside part of the apple can be strained

through a sieve to remove any core or pits and used to make applesauce or pudding.)

If desired, cut the top edge of the apple cups into a zigzag pattern. Place the apple

cups in cold water until ready to serve. To serve, drain apple cups and wipe dry. Spoon Waldorf Salad into cups and place

on Boston or butterhead lettuce leaves.

NOTE: To avoid the risk of salmonella, use pasteurized eggs.

The blue cover of The Gilded Age Cookbook with gold embellishments.

Recipe From The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot 
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

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Crown Roast of Lamb with Mint Sauce

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June 19, 2025

Lamb was a popular dish during the Gilded Age, especially when it was in season, resulting in this Crown Roast of Lamb. But the cuts of meat generally served at the time were large forequarters, roasts, or legs of lamb, which are harder to find in today’s markets.

About Lamb in the Gilded Age

A diagram in The White House Cookbook (1887) includes a page-long instruction for carving a forequarter of lamb into nine pieces, ending with “the carver should always ascertain whether the guest prefers ribs, brisket, or a piece of the shoulder.” The idea was that a large piece of meat would have been a showpiece for the table and signify one’s status. This Crown Roast of Lamb recipe, adapted by food historian and culinary stylist Dan Macey, is an eye-appealing showstopper that will have guests cheering when brought to the table.

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Crown Roast of Lamb with Mint Sauce

Author: Dan Macey
Yield: Serves 8–10 1x

Description

A feast fit for a king starts with this Crown Roast of Lamb with Mrs. Rorer’s Mint Sauce.

Ingredients

Scale

1/4 cup chopped fresh rosemary
2 tsp chopped fresh thyme
2 tbsp chopped fresh oregano
6 garlic cloves, minced
1 tbsp salt
2 tsp pepper
1 (4–5 lb) crown roast of lamb, or 2 (2-lb) racks (see note below)
Olive oil

For the Mint Sauce:

About 10 stalks fresh mint
1 tbsp sugar
1/2 tsp salt
Pinch of black pepper
4 tbsp vinegar

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Instructions

Preheat oven to 425.
Combine rosemary, thyme, oregano, garlic, salt, and pepper in a small bowl.
Place crown roast on a wire cooling rack placed on top of a baking sheet. Rub olive oil all over the roast, both inside and outside, then rub the herb mixture all over the lamb. Cover the bones loosely with a sheet of aluminum foil.
Place roast in the oven on the lower rack and cook until a thermometer inserted into the thickest part of the lamb registers 125-120F, about 20-30 minutes. Transfer the lamb to a serving platter and let it stand for 5-10 minutes before bringing it to the table to carve. Serve with mint sauce. (You could also serve the lamb with prepared mint jelly and let your guests spoon the jelly over the chops while warm, which allows the jelly to melt.)

Make the mint sauce:

Chop mint until very fine. Place in a small bowl and mix with sugar, salt, and pepper, then stir in vinegar.

Notes

It is easiest to preorder the crown roast of lamb, which is two racks of lamb tied together with twine and trimmed so it will form into a circle. Generally, a butcher or even the meat departments of supermarkets will have a crown roast of lamb available, especially during winter holidays. You can make the crown yourself by trussing two 7–9 rib racks together and cutting one-third of the way through the flesh of each bone.

Recipe Adapted by Dan Macey
The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot 
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

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Fish House Punch Gilded Age Cookbook Recipe

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June 19, 2025

Fish House Punch comes from Philadelphia’s Fish House Club, the Colony in Schuylkill or Schuylkill Fishing Company, founded in 1732. It started as a men’s fishing club by a few of the city’s original settlers. The small group’s intent was to “spend an idyllic day every now and then, dawdling on the banks of the Schuylkill River …shooting game birds and fishing and cooking their catch for dinner, with no wives or servants present.”

Schuylkill and the Fish House Punch

City development, pollution, and overfishing have caused the club to move its location several times over the years. But, the citizens (as club members are called) still gather along the Schuylkill. They feast on barbecued pork, grilled steaks, planked shad, and perch “thrown” in skillets. It’s all prepared by club members and served with the group’s famous (and very potent) Fish House Punch.

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Fish House Punch Gilded Age Cookbook Recipe

Author: Becky Libourel Diamond
Yield: 1 Cocktail 1x

Description

A cocktail that packs a punch!

Ingredients

Scale

Crushed ice
1 tbsp lemon juice
1 tbsp sugar
1 1/2 oz brandy
1 oz light rum
1 oz peach brandy
Lemon slice for garnish

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Instructions

Fill a cocktail shaker halfway with crushed ice.
Add the lemon juice, sugar, brandy, rum, and peach brandy.
Shake well to mix ingredients, then strain into a stemless wine or cocktail glass.
Garnish with a slice of lemon.

Recipe From The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot 
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

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Summer Lemonade

By

Keith Recker

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June 19, 2025

Two glasses of Fresh Summer Lemonade with oranges and limes sit in front of a pitcher of the lemonade as vines of green come in from the sides.

When forecasts for ninety degree days start rolling in, we know it’s started— the strong, humid heat of a hot summer. Sweatier walks around town, long evening sunsets, more construction in the streets. But you know what they say: when you have lemons… make our citrus-packed Summer Lemonade! It even includes a hint of pineapple juice.

Okay, maybe we’re taking it too literally? Who’s complaining though. Summer offers up so much that’s sweet, it’s only natural we invite a bit of tang with a recipe for our new favorite lemonade. Just squeeze, stir, and chill! Plus you can always dress up your glass with other fruit and herb garnishes.

Can You Make Lemonade Without Fresh Lemons?

Fresh lemons are the best way to make lemonade but in case you’re in a pinch, there are other options. Bottled lemon juice can be a convenient substitute. You won’t get the brightness of lemons or the fresh flavor due to processing and pasteurization, but the lemon is still there regardless. While you can create a “lemonade-like” drink with this alternative, it won’t quite capture the vibrant essence of a true lemonade made from fresh lemons.

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Summer Lemonade

Author: Keith Recker

Description

You can never have enough citrus in your Summer Lemonade!

Ingredients

Scale

1 qt pineapple juice (unsweetened if possible)
4 lemons juiced
4 limes juiced
1/4 cup Rose’s Lime Juice
Simple syrup to taste
Assorted fresh citrus to garnish

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Instructions

Mix everything in a large pitcher. Taste and add simple syrup if you need to sweeten it. Add slices of assorted citrus: limes, lemons, oranges, kumquats, and tangerines are all wonderful! Refrigerate overnight.
If you wish to add an herbal note, add a handful of crushed lemon balm leaves prior to refrigeration.
Pour it into a tall glass packed with ice. Top with sparkling water.
If you like, spike it with a shot of McLaughlin Distillery White Whiskey.
Garnish with fresh lemon balm and citrus slices.
To make this beauty into Pink Lemonade: Strain 1.5 cups of ripe raspberries through double layer of cheesecloth. Catch pulp in a bowl. Add to lemonade recipe above.

Recipe and Styling by Keith Recker
Photography by Laura Petrilla

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11 Summer Salads to Freshen Up Your Table

By

Emma Riva

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June 19, 2025