Food personality Mario J. Porreca features another appetizer and cocktail combination.
Jim Coffman, a Persian Gulf veteran serving in the Army, of Mount Pleasant, and Todd Centofanto of Scottdale crossed paths several years ago when they worked for two different independent food distributors and struck up a conversation while delivering their products to a local big box store.
The success of Fat Angelos, a pizzeria on Connellsville Street in Uniontown, is owed all to lessons learned by owner Tom Richards through a life of “hard knocks,” and what he has done with a second chance.
The patriotic-themed Hopwood Diner treats its customers to a four-page menu full of all-day breakfasts, subs and sandwiches, ice cream and daily homemade specials - all menu items are cleverly named to coincide with the National Pike.
As a child, there was nothing better than cracking eggs or getting to stir something that you were helping an adult make. I even remember having my own cookbook filled with kid friendly recipes that my mother would let me help cook out of. I loved that book and still have it to this day.
Sometimes good things just happen. I am a firm believer that if you are always looking for the good in things, more good will also look for you. It sounds like a saying that you would find in a fortune cookie, but I believe it to be true.
I opened my refrigerator door and staring me right in the face was a fresh unopened can of lump crabmeat. I didn’t even have to think any further to know that it was the perfect item to create my recipe around.
At DiMarco’s Bistro & Cantina on Morgantown Street in downtown Uniontown, owners Jarred Volek and Chris Johnson, along with Chef Anthony Augustine, are offering a true bistro menu with decent prices to the area.
In my “Just Cook It” column in last Thursdays Food Section in the Herald Standard, I made my “Better For You” version of Buffalo Wings for you to enjoy at your Super Bowl parties. There’s also a video of me making them that you can watch at HeraldStandard.com if you’d like to see exactly how it’s done.
Even though I love those "oldie but goodie" recipes, I feel that there is always a need for constant and never ending improvement when it comes to anything in life.