In a food world where cured pork products have been catapulted to sexy heights of connoisseurship by chefs like Mario Batali, Pittsburghers blithely accept, take for granted and plain underappreciate the elegant — and bargain-​priced — sausage and prosciutto made here in a fourth-​generation family business in the Strip.

Additional Info

  • Issue Quarter Fall
  • Issue Year 2006
With careers, carpooling and volunteer work, making dinner can be a challenge for busy families! If Stouffer’s is “home cooking” and at tax time you can claim the pizza deliveryman as a dependant, it might be time for a change. Enter a new concept in cooking — meal preparation centers. Creative Dinners and…

Additional Info

  • Issue Quarter 2006
  • Issue Year Spring /​Summer
  • Sub Heading Cook a month’s worth of meals in one night; get your sandals ready
I enjoy being a wine contrarian — advocating for delicious white wines when people are conditioned to order red, and pouring domestic for customers who wouldn’t dream of drinking anything but an import.

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  • Issue Quarter Spring
  • Issue Year 2011
  • Sub Heading Embracing regional wines
Chuck DiNardo, legendary food and drink impresario, operated the Hollywood Social Club in Shadyside into the 1970s. The haunt of politicians, every old mustache in the region and visiting celebrities, the “Sosh” was accessed through an unmarked narrow walkway, easily missed, between what is now The Pottery Barn and Kards Unlimited on Walnut…

Additional Info

  • Issue Quarter Winter
  • Issue Year 2010
  • Sub Heading Authentic, delicious and hidden
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