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  • Chocolate Gobs with Cream Filling

    Chocolate Gobs with Cream Filling

    Gobs, also known elsewhere as whoopie pies, are a Western Pennsylvania dessert made with soft chocolate cake rounds and sweet cream filling.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Chocolate Gobs with Cream Filling

    Gobs, also known elsewhere as whoopie pies, are a Western Pennsylvania dessert made with soft chocolate cake rounds and sweet cream filling.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 12 gobs
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 cups flour
    • 1/2 cup cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sugar
    • 1 egg
    • 1/2 cup oil
    • 1 cup buttermilk
    • 1 teaspoon vanilla
    • 1/2 cup butter
    • 1 1/2 cups powdered sugar
    • 1 cup marshmallow creme

    Method
     

    Instructions
    1. Whisk flour, cocoa, baking soda, and salt.
    2. Beat sugar, egg, oil, buttermilk, and vanilla. Stir in dry ingredients.
    3. Drop batter onto lined baking sheets and bake at 350 degrees for 9 to 11 minutes. Cool.
    4. Beat butter, powdered sugar, and marshmallow creme until fluffy.
    5. Sandwich filling between two cake rounds.

    Notes

    • Wrap individually for lunchbox-style treats.

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  • Western Pennsylvania Chipped Ham Barbecue Sandwiches

    Western Pennsylvania Chipped Ham Barbecue Sandwiches

    Chipped ham barbecue sandwiches are strongly associated with Western Pennsylvania. Thin-shaved ham simmers in a tangy ketchup-based sauce and gets piled onto soft buns.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Western Pennsylvania Chipped Ham Barbecue Sandwiches

    Chipped ham barbecue sandwiches are strongly associated with Western Pennsylvania. Thin-shaved ham simmers in a tangy ketchup-based sauce and gets piled onto soft buns.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 6 sandwiches
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds chipped chopped ham or very thin shaved deli ham
    • 1 cup ketchup
    • 1/4 cup water
    • 2 tablespoons brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon yellow mustard
    • Soft sandwich buns

    Method
     

    Instructions
    1. Combine ketchup, water, brown sugar, vinegar, Worcestershire, and mustard in a skillet. Simmer 5 minutes.
    2. Add chipped ham and toss gently to coat.
    3. Simmer over low heat 10 to 15 minutes, stirring often.
    4. Pile onto soft buns and serve hot.

    Notes

    • Ask the deli to shave the ham very thin.
    • Serve with potato chips, pickles, or coleslaw.

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  • Primanti-Style Pittsburgh Sandwiches

    Primanti-Style Pittsburgh Sandwiches

    This Pittsburgh-inspired sandwich stacks meat, cheese, fries, and coleslaw between thick slices of bread. It is an homage to the city’s famous overstuffed sandwich style.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Primanti-Style Pittsburgh Sandwiches

    This Pittsburgh-inspired sandwich stacks meat, cheese, fries, and coleslaw between thick slices of bread. It is an homage to the city’s famous overstuffed sandwich style.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 sandwiches
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 8 thick slices Italian bread
    • 1 pound sliced capicola, turkey, roast beef, or ham
    • 4 slices provolone
    • 3 cups hot French fries
    • 2 cups vinegar-style coleslaw
    • Tomato slices, optional

    Method
     

    Instructions
    1. Warm the meat in a skillet and melt cheese over the top.
    2. Lay out bread slices. Add meat and cheese.
    3. Top with hot fries and a generous scoop of coleslaw.
    4. Add tomato if using. Close sandwiches and press gently.
    5. Serve immediately while fries are hot.

    Notes

    • Use sturdy bread so the sandwich holds together.
    • This is a style-inspired homemade version, not a restaurant copy.

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  • Pittsburgh Italian Wedding Soup

    Pittsburgh Italian Wedding Soup

    Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Pittsburgh Italian Wedding Soup

    Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound ground beef or beef-pork mix
    • 1 egg
    • 1/3 cup breadcrumbs
    • 1/4 cup grated Parmesan
    • 1 teaspoon Italian seasoning
    • 8 cups chicken broth
    • 1 cup small pasta
    • 4 cups chopped escarole or spinach
    • Salt and pepper

    Method
     

    Instructions
    1. Mix meat, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs.
    2. Bring broth to a simmer. Add meatballs and cook 8 to 10 minutes.
    3. Add pasta and cook until nearly tender.
    4. Stir in greens and simmer until wilted.
    5. Season to taste and serve with extra Parmesan.

    Notes

    • Tiny meatballs are part of the charm.
    • Escarole is classic, but spinach works.

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  • Old-Fashioned Banana Pudding

    Old-Fashioned Banana Pudding

    Banana pudding belongs at family reunions, church suppers, barbecue restaurants, and Sunday tables. This version uses a stovetop custard and vanilla wafers.

    Country Ham Biscuits

    Old-Fashioned Banana Pudding

    Banana pudding belongs at family reunions, church suppers, barbecue restaurants, and Sunday tables. This version uses a stovetop custard and vanilla wafers.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3/4 cup sugar
    • 1/4 cup flour
    • 1/4 teaspoon salt
    • 3 cups milk
    • 4 egg yolks
    • 2 tablespoons butter
    • 2 teaspoons vanilla extract
    • 1 box vanilla wafers
    • 4 ripe bananas, sliced

    Method
     

    Instructions
    1. Whisk sugar, flour, and salt in a saucepan. Slowly whisk in milk.
    2. Cook over medium heat until steaming. Whisk egg yolks in a bowl, then slowly whisk in a little hot milk mixture.
    3. Return egg mixture to saucepan. Cook, stirring, until thickened.
    4. Remove from heat and stir in butter and vanilla.
    5. Layer wafers, bananas, and custard in a dish. Repeat layers.
    6. Chill before serving.

    Notes

    • Top with whipped cream or meringue if desired.
    • Bananas should be ripe but not mushy.

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  • Southern Peach Cobbler

    Southern Peach Cobbler

    Peach cobbler is the dessert to make when the fruit is good and nobody wants anything fussy. Serve it warm with vanilla ice cream.

    Country Ham Biscuits

    Southern Peach Cobbler

    Peach cobbler is the dessert to make when the fruit is good and nobody wants anything fussy. Serve it warm with vanilla ice cream.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 4 cups sliced peaches, fresh or thawed frozen
    • 1 cup sugar, divided
    • 1 tablespoon lemon juice
    • 1 cup self-rising flour
    • 1 cup milk
    • 1/2 cup butter, melted
    • 1/2 teaspoon cinnamon, optional

    Method
     

    Instructions
    1. Heat oven to 350 degrees. Toss peaches with 1/2 cup sugar and lemon juice.
    2. Pour melted butter into a 9-by-13-inch baking dish.
    3. Whisk flour, remaining sugar, milk, and cinnamon if using until smooth. Pour over butter without stirring.
    4. Spoon peaches and juices over batter without stirring.
    5. Bake 40 to 50 minutes until golden and bubbling.

    Notes

    • Use less sugar if peaches are very sweet.
    • Good with vanilla ice cream or whipped cream.

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  • Lemon Icebox Pie

    Lemon Icebox Pie

    Lemon icebox pie is cool, bright, and made for hot Eastern North Carolina afternoons. It is simple enough for a weeknight and pretty enough for company.

    Country Ham Biscuits

    Lemon Icebox Pie

    Lemon icebox pie is cool, bright, and made for hot Eastern North Carolina afternoons. It is simple enough for a weeknight and pretty enough for company.
    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 8 slices
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 prepared graham cracker crust
    • 1 can sweetened condensed milk, 14 ounces
    • 4 egg yolks
    • 1/2 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • Whipped cream for serving

    Method
     

    Instructions
    1. Heat oven to 350 degrees.
    2. Whisk condensed milk, egg yolks, lemon juice, and zest until smooth.
    3. Pour into crust and bake 15 minutes.
    4. Cool to room temperature, then chill at least 4 hours.
    5. Serve with whipped cream.

    Notes

    • Use fresh lemon juice for the cleanest flavor.
    • Keep refrigerated until serving.
    Safety note: Because this recipe uses eggs, bake as directed and keep the pie chilled.

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  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    This old-school cucumber and onion salad is the cold side that works with barbecue, fried fish, sandwiches, and summer suppers.

    Country Ham Biscuits

    Cucumber and Onion Salad

    This old-school cucumber and onion salad is the cold side that works with barbecue, fried fish, sandwiches, and summer suppers.
    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 cucumbers, thinly sliced
    • 1 small sweet onion, thinly sliced
    • 1/2 cup apple cider vinegar
    • 1/4 cup water
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Fresh dill, optional

    Method
     

    Instructions
    1. Place cucumbers and onion in a bowl.
    2. Whisk vinegar, water, sugar, salt, and pepper until dissolved.
    3. Pour over vegetables and toss.
    4. Chill at least 1 hour before serving.
    5. Add dill if using.

    Notes

    • Use a mandoline for thin slices, but watch your fingers.
    • Keeps well in the refrigerator for 2 days.

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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.
    Print Recipe Pin Recipe
    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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