top of page

A new dish every week
Recipes
Welcome to The Pittsburgh Dish podcast, where we bring together food lovers from all walks of life. We're all about the community, sharing recipes from our listeners and guests. We want to hear from you, so please share your favorite dishes or recipes with us on our website. At The Pittsburgh Dish, we believe that food brings people together and creates a sense of community. Join us on our journey as we explore the diverse culinary landscape of the Pittsburgh region, one bite at a time.
Recipe Blog
Search


Chicken and Sausage Gumbo
Recipe submitted by Coby Bailey Video link for Chicken and Sausage Gumbo at Captain Coby’s Cajun Cooking: https://youtu.be/Ig4eypQfxH4?si...
Aug 19
Â
Â
Beans & Greens with crispy breadcrumbs and lemon vinaigrette
Recipe submitted by guest, Jennifer Flanagan of Community Kitchen Pittsburgh 1/4 cup Fresh lemon juice 1/2 cup Olive oil, plus more for...
Aug 8
Â
Â


Thai Basil Pesto
Recipe submitted by guest, Suwanee Lennon Link to Suwanee’s Thai basil pesto recipe: https://www.simplysuwanee.com/easy-thai-basil-pesto-...
Jul 11
Â
Â


Bistek Tagalog, Filipino Beef Steak
Recipe submitted by guest, Rex Alba. Ingredients 2 lbs Beef tenderloin or skirt steak 1/2 teaspoon Garlic powder 1/2 teaspoon Onion...
Jul 9
Â
Â


Summer Vegetable Orzo with White Pesto
Recipe submitted by guest, Fran Wescott. www.franwescott.com This is a malleable recipe. Do all the things, be as fancy as you want, or...
Jul 8
Â
Â


Corn Pesto Pasta
Recipe shared by Alex and Chantal Huff from ‘Not Another Cooking Show’ Video link to recipe: https://youtu.be/nNXRtPtmWX4?si=a6yoUF7-btwx...
Jul 2
Â
Â
Mom’s Garden Eggplant Parmesan
Recipe inspired by Olive Visco For the batter fried eggplant… 2 Large Eggplant 1 cup Flour 3 Eggs 1/2 cup Parmesan cheese Salt and Pepper...
Jun 28
Â
Â


Lemon Posset Desserts
Recipe inspired by Chef Steven Bright. Ingredient: 2 cups Heavy cream 2/3 cup Sugar Zest of one lemon 6 tablespoons Fresh lemon juice...
Jun 16
Â
Â


Beef Tallow French Fries
Recipe inspired by guest, Dagny Como 2-3 lbs Potatoes, such as Yukon gold or russet potatoes, scrubbed clean 4 cups Beef tallow Salt...
Jun 13
Â
Â
Roasted Veggie Lasagna
Recipe inspired by guest Chef Roxanne Easley. Ingredients 1 small Yellow squash 1 small Zucchini 1 Bell pepper 1 Onion 8 ounces Mushrooms...
May 16
Â
Â
Bánh Cuôn
Recipe submitted by guest, Pam Luu. 1 lbs Ground pork 1 Yellow Onion, diced 1 teaspoon Garlic Powder 1 teaspoon Fish Sauce Dried Fungus...
May 9
Â
Â
Chloe’s Grilled Cheese and Tomato Soup
Recipe submitted by Chloe Newman For the Grilled Cheese… Thick sliced rustic sourdough, such as Third Space Bakery House Loaf Mayonnaise...
May 2
Â
Â
Chilaquiles with Salsa Roja
Recipe submitted by Chef Fernando Canales Chilaquiles Corn tortillas, 2-3 per serving, cut in triangles and fried 2 dried Chipotle...
Apr 18
Â
Â


Salsa de Piquin
Recipe submitted by guest, Dustin Boutilier Salsa de Piquin INGREDIENTS 24 oz. Fresh Tomatoes, halved or quartered 1-2 Onions, peeled and...
Apr 6
Â
Â
Meghan Pohl’s One Pot Chicken
Recipe submitted by guest, Meghan Pohl. Ingredients : 1-2 pounds Chicken Thighs 1/4 cup Maple syrup 2 tablespoons Brown sugar 2-3...
Mar 26
Â
Â


Grandma Sophie’s Pierogies
Submitted by guest Jonathan Homer Pierogies Dough: 4 ½ cups all-purpose flour 2 teaspoons salt 2 cups sour cream 2 large eggs 1 egg yolk...
Mar 15
Â
Â


HongChing’s Tomatoes and Eggs
Recipe submitted by guest, HongChing Cheung Tomatoes and Eggs Ingredients : 3-4 tablespoons Neutral oil for cooking 3 Tomatoes, cut into...
Mar 9
Â
Â
Bang Bang Salmon Bowls
Recipe submitted by guest, Jessica Brewster Ingredients: 4 Salmon filets, about 4 ounces each 1/2 cup Mayonnaise 1-2 tablespoons Sriracha...
Mar 2
Â
Â


Romano Ricotta Gnocchi
Recipe by host, Doug Heilman On a recent episode of The Pittsburgh Dish, we discussed gnocchi with Maria C. Palmer and Joseph Castanzo...
Feb 23
Â
Â


Eggplant Rollatini
Recipe shared by guest, Chris Fennimore Ingredients: 2 Globe eggplants Olive oil Salt 15 ounces Ricotta cheese 1 Egg 1/2 cup Grated...
Feb 16
Â
Â
bottom of page