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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

PORCHETTA RIPIENA
La Tavola Italiana Restaurant - Carmela Giaramita


WOODFIRED GRILLED LAMB CHOPS
Mantini's Wood Fired Restaurant - Chef Mathew Mantini


CRAB AND TIGER SHRIMP
Lucca Ristorante - Chef Eric Von Hansen


TENDER BRAISED SHORT RIBS
Mio Kitchen and Wine Bar - Chef Matthew Porco


WILD MUSHROOM RISOTTO
Nemacolin Woodlands - Chef Jeremy Critchfield


WILD BOAR WITH CHILIES AND SPICES
Tuscan Inn - Chef Don Winkie


Braised Lamb Shank with Roasted Spaghetti Squash
Daniel Leiphart, Executive Chef - Isabela On Grandview


LINGUINE FRUTTI DI MARE
Michele Savoia, Executive Chef -- DISH OSTERIA


BAY OF FUNDY SALMON
Willow - Chef Michael Rudman


BISON RIB EYE STEAK
BISTRO 19 - Chef Jessica Gibson


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