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.
We are less than two weeks away from Christmas, and that means two things – 1. Jolly Old Saint Nick is really ramping up production up north and 2. It’s time to go all in with a Christmas themed pairing in my For Starters column.
The big day is less than two weeks away and that means it’s time to get serious. I have Thanksgiving circled on my calendar all year long, and for good reasons. Some of which I covered in my Just Cook It column last week. If you missed it, you can catch it online at HeraldStandard.com.
Uniontown’s Boston Beanery happens to be quite unique in the area.
Being one of six locations, Uniontown’s Boston Beanery is the only one in the state, and is also the only one to be located in a mall.
Flamingo's Hollywood Steakhouse in Uniontown isn’t the typical steakhouse, and that's what makes it unique.
Co-owners and chefs Rich and Patty Morris have taken the time to do all of the cooking, create unique menu items and add their own creative decor, which often ends up becoming the center of attention.
“People come back because we’re consistent,” said Rich Morris. “And we’re consistent because we’re the only two cooking.”
Fall is in full swing and if you have been keeping up with my “Just Cook It” column every Thursday in the Food Section of the Herald-Standard, you know that I am more than excited. Fall is my favorite season and it’s time we celebrate with some new seasonal recipes.
The Stone House Inn, located along Route 40 in Farmington, is a mountaintop favorite.
When Executive Chef and Operating Manager Jeremy Critchfield took over the historic restaurant 2 ½ years ago, he changed the entire menu to better reflect the area.
Over the past month or so the recurring theme of my columns has been trying to cling onto what’s left of summer. There’s not much summer left in this area, and the weather and feel turning into fall has already begun.
The coming seasons don’t intimidate or scare me. I just have the feeling, usually when any season is about to change, that there’s still so much that hasn’t been done.
Family-run for three generations, Paci’s Lounge and Dining Room offers homemade food and desserts, a bar full of craft beers, historical and ghostly tales and the original “flippers.”
September is upon us and summer is slowly fading in the rearview mirror. It’s not completely gone yet, not officially until September 23rd anyway. Even though all of the seasons are relatively close to being the same length of time, for whatever reason summer always feels like the shortest of the four.