Ceramics at monumental scale, glass that seems to boil, and a rising tide of purple: the standout designers and objects from this fall’s Maison&Objet and Paris Design Week.
One vodka-and-lemon base, two very different drinks. Add Campari for a bittersweet red or blue curaçao for a bright blue, and let your guests choose a side.
Hyeholde’s Chris O’Brien folds pâté, garlic confit, caramelized onions, and fennel into a strip loin meatloaf that’s baked in a terrine, chilled overnight, then sliced and grilled.
Lemon olive oil, rubbed sage, and a cavity full of lemon and rosemary give this easy whole roasted chicken juicy meat and crisp, golden skin, a smaller-scale stand-in for the holiday turkey.
Pittsburgh’s Altius pairs crisp-skinned salmon with a ruby-red beet risotto and a tangy horseradish crème fraîche for an earthy, elegant dinner-party main.
Chef Jackie Page wraps seared beef filets and mushroom duxelles in golden puff pastry, then rounds out the plate with crisp crosshatched potatoes and bourbon maple carrots.
Roasted with yaji spice and finished with fragrant curry leaf oil, a sweet-tart cherry sauce, pomegranate, and pistachios, these cauliflower steaks make a vegetarian main worthy of any holiday table.
San Pellegrino took the most first-place votes, grocery-store waters punched above their price, and one beloved brand came in dead last. Here’s what our tasters found, plus what to pour with dinner and cocktails.
Beet juice, blood orange and fresh lime shake up into a deep, horror-movie red that steals the show at any Halloween party. It’s earthy, tart and just sweet enough, with a salted rim and not a drop of alcohol. Don’t sleep on its potential to be a cocktail, either: you’re just a bit of vodka away.
Chef Roger Li of Umami and The Parlor Dim Sum soaks his Thanksgiving turkey in tangy kimchi and buttermilk, then smothers it in a star anise-scented pho gravy.
Hyeholde’s Chris O’Brien folds pâté, garlic confit, caramelized onions, and fennel into a strip loin meatloaf that’s baked in a terrine, chilled overnight, then sliced and grilled.
Lemon olive oil, rubbed sage, and a cavity full of lemon and rosemary give this easy whole roasted chicken juicy meat and crisp, golden skin, a smaller-scale stand-in for the holiday turkey.
Pittsburgh’s Altius pairs crisp-skinned salmon with a ruby-red beet risotto and a tangy horseradish crème fraîche for an earthy, elegant dinner-party main.
Chef Jackie Page wraps seared beef filets and mushroom duxelles in golden puff pastry, then rounds out the plate with crisp crosshatched potatoes and bourbon maple carrots.
One vodka-and-lemon base, two very different drinks. Add Campari for a bittersweet red or blue curaçao for a bright blue, and let your guests choose a side.
Can't switch off after the polls close? Here's what to know about chamomile, valerian, lemon balm, and other calming herbs, the bedtime teas worth trying, and a soothing tea to brew on November 3.
Inspired by Netflix's High on the Hog, Keith Recker revisits James Hemings and Hercules Posey, the enslaved chefs who fed two founding fathers, and bakes a silky mac and cheese with macaroni cooked in milk and water.
Martin McDonagh's latest effort, the highly touted Oscar contender Wild Horse Nine, explores aging, frustration and violence beautifully, placing a sad story against the gorgeous backdrop of Easter Island.
Ceramics at monumental scale, glass that seems to boil, and a rising tide of purple: the standout designers and objects from this fall’s Maison&Objet and Paris Design Week.
Stumped by the coworker, the teenager, or the relative who has everything? These thoughtful, practical gift ideas take the guesswork out of holiday shopping.
These Halloween outings in and around Pittsburgh bring just enough kid-sized spookiness to trick-or-treating, trolley rides, corn mazes, pumpkin adventures, and autumn-inspired crafts.
Pittsburgh’s pumpkin patches are no longer just garden variety places to grab a Halloween gourd. Now they’re autumnal extravaganzas, with everything from hayrides and petting zoos to mini golf, zip lines, pumpkin-launching cannons, and on-site eateries. If Linus had to wait for the Great Pumpkin here, he could do a lot worse.