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  • Summer Tomato Sandwich

    Summer Tomato Sandwich

    When tomatoes are good, this is barely a recipe and exactly the point. Soft bread, mayonnaise, salt, pepper, and thick slices of tomato.

    Country Ham Biscuits

    Summer Tomato Sandwich

    When tomatoes are good, this is barely a recipe and exactly the point. Soft bread, mayonnaise, salt, pepper, and thick slices of tomato.
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    Total Time 5 minutes
    Servings: 1 sandwich
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 slices soft white bread
    • 2 tablespoons mayonnaise
    • 1 large ripe tomato, thickly sliced
    • Salt
    • Black pepper

    Method
     

    Instructions
    1. Spread mayonnaise on both slices of bread.
    2. Layer tomato slices generously.
    3. Season with salt and black pepper.
    4. Close sandwich, press gently, and eat right away.

    Notes

    • A tomato sandwich waits for no one. Make it when you are ready to eat.
    • Add bacon or pimento cheese only if you want to make it less pure but still delicious.

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  • Pittsburgh-Style Potato and Cheese Pierogies

    Pittsburgh-Style Potato and Cheese Pierogies

    Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Pittsburgh-Style Potato and Cheese Pierogies

    Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.
    Print Recipe Pin Recipe
    Total Time 2 hours
    Servings: 36 About 36 pierogies
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 large egg
    • 3/4 cup sour cream
    • 4 tablespoons softened butter, divided
    • 2 cups mashed potatoes
    • 1 cup shredded sharp cheddar
    • 1 onion, thinly sliced
    • Salt and black pepper

    Method
     

    Instructions
    1. Mix flour and salt. Add egg, sour cream, and 2 tablespoons butter. Knead into a soft dough, adding a spoonful of water if needed. Rest 30 minutes.
    2. Mix mashed potatoes and cheddar. Season with salt and pepper.
    3. Roll dough thin and cut into 3-inch rounds. Fill with potato mixture, fold, and pinch edges closed.
    4. Boil pierogies in salted water until they float, 3 to 4 minutes.
    5. Cook onions in remaining butter until soft. Add boiled pierogies and pan-fry until lightly browned.

    Notes

    • Serve with sour cream and extra onions.
    • Freeze uncooked pierogies on a sheet pan, then bag for later.

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  • Pittsburgh Haluski with Cabbage and Noodles

    Pittsburgh Haluski with Cabbage and Noodles

    Haluski is a butter-rich cabbage and noodle dish common in Pittsburgh-area Polish, Slovak, Czech, Hungarian, and Eastern European kitchens.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Pittsburgh Haluski with Cabbage and Noodles

    Haluski is a butter-rich cabbage and noodle dish common in Pittsburgh-area Polish, Slovak, Czech, Hungarian, and Eastern European kitchens.
    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 12 ounces egg noodles
    • 6 tablespoons butter
    • 1 large onion, sliced
    • 1 small head cabbage, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Optional: 1 cup sliced kielbasa

    Method
     

    Instructions
    1. Cook noodles in salted water until tender. Drain.
    2. Melt butter in a large skillet. Cook onion until soft.
    3. Add cabbage, salt, and pepper. Cook until cabbage is tender and lightly browned.
    4. Add noodles and kielbasa if using. Toss until hot and glossy with butter.
    5. Adjust seasoning and serve warm.

    Notes

    • A little extra black pepper is welcome.
    • Use wide egg noodles for the classic texture.

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  • Kielbasa and Sauerkraut for Game Day or Church Supper

    Kielbasa and Sauerkraut for Game Day or Church Supper

    Kielbasa and sauerkraut is a Western Pennsylvania staple for holidays, football gatherings, church dinners, and fire hall meals.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Kielbasa and Sauerkraut for Game Day or Church Supper

    Kielbasa and sauerkraut is a Western Pennsylvania staple for holidays, football gatherings, church dinners, and fire hall meals.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds kielbasa, sliced into links or coins
    • 2 pounds sauerkraut, drained lightly
    • 1 onion, sliced
    • 1 apple, grated or chopped, optional
    • 1 tablespoon brown sugar, optional
    • 1/2 cup water or beer
    • 1 tablespoon butter
    • Black pepper

    Method
     

    Instructions
    1. Melt butter in a large pot. Cook onion until softened.
    2. Add sauerkraut, apple, brown sugar, water or beer, and pepper.
    3. Nestle kielbasa into the sauerkraut. Cover and simmer 35 to 45 minutes.
    4. Brown kielbasa under the broiler or in a skillet if desired.
    5. Serve with mustard, rye bread, or potatoes.

    Notes

    • Use smoked kielbasa for the most familiar flavor.
    • Rinse sauerkraut first if you prefer a milder dish.

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  • Country Ham Biscuits

    Country Ham Biscuits

    Country ham biscuits are made for breakfast tables, church gatherings, tailgates, and holidays. Salty ham and a tender biscuit do not need much help.

    Country Ham Biscuits

    Country Ham Biscuits

    Country ham biscuits are made for breakfast tables, church gatherings, tailgates, and holidays. Salty ham and a tender biscuit do not need much help.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 12 small biscuits
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 cups self-rising flour
    • 1/4 cup cold butter or shortening
    • 3/4 cup buttermilk
    • 12 small slices country ham
    • Butter, mustard, or preserves for serving

    Method
     

    Instructions
    1. Heat oven to 450 degrees. Cut butter into flour until crumbly.
    2. Stir in buttermilk just until dough forms.
    3. Turn onto a floured surface, pat to 3/4 inch thick, and cut biscuits.
    4. Bake on a parchment-lined pan until golden, 10 to 12 minutes.
    5. Warm country ham in a skillet. Split biscuits and fill with ham.

    Notes

    • Serve with mustard, fig preserves, or peach preserves.
    • For party trays, make smaller biscuits.

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  • Biscuits and Sausage Gravy

    Biscuits and Sausage Gravy

    Biscuits and gravy are plain-spoken comfort food: hot biscuits, peppery sausage gravy, and enough coffee to make breakfast feel complete.

    Country Ham Biscuits

    Biscuits and Sausage Gravy

    Biscuits and gravy are plain-spoken comfort food: hot biscuits, peppery sausage gravy, and enough coffee to make breakfast feel complete.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 to 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound breakfast sausage
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 1/2 teaspoon black pepper, plus more to taste
    • Salt to taste
    • Hot biscuits for serving

    Method
     

    Instructions
    1. Brown sausage in a large skillet, breaking it into small pieces.
    2. Sprinkle flour over sausage and cook 1 to 2 minutes, stirring.
    3. Slowly stir in milk. Simmer until thickened, 5 to 8 minutes.
    4. Season with pepper and salt.
    5. Spoon over split hot biscuits.

    Notes

    • Use mild or hot sausage depending on your table.
    • If gravy gets too thick, thin with a splash of milk.

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  • Calabash-Style Fried Seafood Platter

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.

    Pittsburgh Friday Fish Fry Sandwich

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.
    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds shrimp, fish strips, oysters, or mixed seafood
    • 1 cup whole milk or buttermilk
    • 1 cup all-purpose flour
    • 1/2 cup fine cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges and tartar sauce

    Method
     

    Instructions
    1. Pat seafood dry. Soak briefly in milk or buttermilk while oil heats.
    2. Whisk flour, cornmeal, salt, pepper, and paprika.
    3. Heat 2 inches of oil to 350 degrees.
    4. Lift seafood from milk, dredge lightly in flour mixture, and shake off excess.
    5. Fry in small batches until golden and cooked through. Drain well.
    6. Serve hot with lemon, slaw, and hushpuppies.

    Notes

    • The coating should be light, not heavy.
    • Small batches keep the oil hot and the seafood crisp.
    Safety note: Cook seafood to a safe internal temperature and avoid cross-contamination with raw seafood juices.

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  • Crystal Coast-Style Shrimp Burgers

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.

    Pittsburgh Friday Fish Fry Sandwich

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 burgers
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound peeled shrimp
    • 1 cup buttermilk
    • 3/4 cup flour
    • 1/2 cup cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Vegetable oil for frying
    • 4 soft hamburger buns
    • 1 cup barbecue slaw or plain slaw
    • 1/3 cup mayonnaise
    • 1 tablespoon hot sauce or cocktail sauce
    • Lemon wedges

    Method
     

    Instructions
    1. Soak shrimp in buttermilk 10 minutes.
    2. Mix flour, cornmeal, salt, and pepper.
    3. Heat oil to 350 degrees. Dredge shrimp and fry until golden and cooked through, 2 to 3 minutes.
    4. Mix mayonnaise with hot sauce or cocktail sauce.
    5. Spread sauce on buns. Add fried shrimp and slaw. Serve with lemon.

    Notes

    • Use small or medium shrimp so the burger is easy to eat.
    • A toasted bun helps hold the sauce and slaw.
    Safety note: Cook shrimp until opaque and firm.

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  • Roasted or Steamed Coastal Oysters

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.

    Pittsburgh Friday Fish Fry Sandwich

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 dozen fresh oysters
    • Lemon wedges
    • Hot sauce
    • Crackers, optional
    • For mignonette: 1/4 cup vinegar, 1 tablespoon minced shallot, black pepper

    Method
     

    Instructions
    1. Scrub oysters under cold running water. Discard any that are cracked or remain open when tapped.
    2. For steaming, place oysters in a steamer basket over simmering water. Cover and steam until shells open, 5 to 8 minutes.
    3. For roasting, place oysters on a hot grill or sheet pan in a 450-degree oven until they open.
    4. Carefully open shells and serve immediately with lemon, hot sauce, or mignonette.

    Notes

    • Fall and winter are classic oyster seasons, but availability varies.
    • Serve outdoors or over newspaper for an easy cleanup.
    Safety note: Raw or undercooked oysters can cause serious illness, especially for people with weakened immune systems. Use fresh shellfish from a trusted source and discard oysters that do not open after cooking.

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  • Pan-Fried Soft-Shell Crabs

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.

    Pittsburgh Friday Fish Fry Sandwich

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 4 cleaned soft-shell crabs
    • 1 cup buttermilk
    • 1 cup flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon paprika
    • 3 tablespoons butter
    • 2 tablespoons vegetable oil
    • Lemon wedges

    Method
     

    Instructions
    1. Pat cleaned crabs dry. Soak in buttermilk 5 minutes.
    2. Mix flour, salt, pepper, and paprika.
    3. Heat butter and oil in a skillet over medium-high heat.
    4. Dredge crabs lightly in flour and shake off excess.
    5. Cook crabs 3 to 4 minutes per side until crisp and cooked through.
    6. Serve immediately with lemon.

    Notes

    • Serve on a plate with slaw or on a sandwich bun with lettuce and tomato.
    Safety note: Buy soft-shell crabs already cleaned or ask your seafood market to clean them. Keep seafood cold until cooking.

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  • Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.

    Pittsburgh Friday Fish Fry Sandwich

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds fish fillets or cleaned small fish
    • 1 cup buttermilk
    • 1 cup cornmeal
    • 1/2 cup flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges

    Method
     

    Instructions
    1. Pat fish dry and soak in buttermilk for 10 minutes.
    2. Mix cornmeal, flour, salt, pepper, and paprika.
    3. Heat oil to 350 degrees.
    4. Dredge fish in cornmeal mixture and shake off excess.
    5. Fry until golden and cooked through, turning once. Drain well.
    6. Serve with lemon, slaw, and hushpuppies.

    Notes

    • Thin fillets cook quickly. Watch closely.
    • Spot, mullet, trout, and flounder each bring their own texture and flavor.
    Safety note: Cook fish to 145 degrees or until it flakes easily with a fork.

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  • Simple Coastal Crab Cakes

    Simple Coastal Crab Cakes

    Good crab cakes do not need much fuss. Keep the binder light, chill the patties, and let the crab lead.

    Pittsburgh Friday Fish Fry Sandwich

    Simple Coastal Crab Cakes

    Good crab cakes do not need much fuss. Keep the binder light, chill the patties, and let the crab lead.
    Print Recipe Pin Recipe
    Total Time 45 minutes
    Servings: 6 to 8 crab cakes
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound crabmeat, picked over for shells
    • 1/3 cup mayonnaise
    • 1 large egg
    • 1 tablespoon Dijon or yellow mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon lemon juice
    • 1/2 cup crushed crackers or breadcrumbs
    • 1 tablespoon chopped parsley
    • 1 tablespoon butter
    • 1 tablespoon oil

    Method
     

    Instructions
    1. Gently combine crabmeat, mayonnaise, egg, mustard, Worcestershire, lemon juice, cracker crumbs, and parsley.
    2. Form into patties and chill 20 minutes.
    3. Heat butter and oil in a skillet over medium heat.
    4. Cook crab cakes until browned and heated through, 3 to 4 minutes per side.
    5. Serve with lemon or tartar sauce.

    Notes

    • Handle gently so the crab cakes stay tender.
    • Add a pinch of seafood seasoning if you like.
    Safety note: Keep crabmeat refrigerated until cooking and cook cakes until heated through.

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