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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

Harvest Vegetable Salad
Susan Mihalo VanRiper, Allison Park


Mai Fun Chicken Salad
Kathy Stinely, Morgantown, WV


Easter Bread
Chris Fennimore, QED Cooks


Pirohi
Church of the Resurrection, Monroeville


Dungeness Crab Cakes
Dungeness Crab Cakes


Golden Fruit Cake
Bob Schnarrenberger, Pittsburgh


Brown's "Boy Scout" Beans
Daniel T. Brown, Fombell


Fried Macaroni and Cheese
Kelly P. Walsh, Art Institute of Pittsburgh, Culinary Program


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