The other day, I just couldn’t shake the thought of slow-smoking some ribs. I was in the mood for Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly ...

Atria's Head Chef Joseph Karst stops by the Pittsburgh Today Live kitchen to talk more about the restaurant's anniversary and make a delicious recipe! 1. Mix all ingredients and marinade for at least ...

½ teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little ...

1 cup chopped bell peppers (green, orange, yellow or a mix) 1 14-ounce can chopped tomatoes or an 8-ounce can of tomato puree First, make the salsa. Add the chopped tomato, shallot, balsamic vinegar ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...

Note: Spanish smoked paprika, called pimienton, is available in gourmet food stores and in some groceries. There is sweet (dulce), medium-hot (agridulce) and hot (picante). For this recipe, I used the ...

Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste. Refrigerate the mixture for 30 to 45 minutes. Add the olive oil.

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Watch Times Test Kitchen manager Noelle Carter walk you through her ...