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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

RECENTLY ADDED

Scallops with Thai curry and Cashew Sauce
Chef Ricky Kirsop, McCORMICK & SCHMICK’s


Lobster & Crab Gnocchi
THE CARLTON - Chef Mark Swomley


SZEKELY GOULASH
Gypsy Café - Chef Jim Dietz


BRAISED DUCK WITH APPLE CIDER AND CRÈME FRAÎCHE
Chef Mark Collins, Le Pommier Bistro Français


ALLEGHENY CHEVRE (GOAT) CHEESE RAVIOLIS
Chef Toni Pais – Café Zao


VEAL OSSO BUCO
Tambellini 7th Street Restaurant


STUFFED EGGPLANT ROLL-A-TINI’S
Folino’s Restaurant Chef Anthony Folino


MANGO BBQ BIG EYE TUNA W/ SMOKED SCALLOP CEVICHE
Sonoma Grill - Chef Kris Beringer


CHICKEN TIKKI MASALA
Taj Majal Restaurant - Chef Usha Sethi


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