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Pittsburgh, Pennsylvania

The city that steel and railroad industries built has taken on a less gritty feel in recent years. Today’s Pittsburgh is clean and mod-looking with towering glass and steel skyscrapers laid out at the point (the Golden Triangle) where the Allegheny and Monongahela Rivers come together to form the Ohio. Before their industries collapsed, rich industry barons blessed the city with numerous architectural and other civic gifts like libraries and museums. These days, Steel City routinely ranks at the top of America’s most livable cities and is perhaps better known for producing ketchup and other condiments than steel. On weekends, head out to the Strip District (once the home of US Steel) for the farmers market. The South Side is home to many restaurants and bars. Drop by Primanti Brothers and tackle an enormous sandwich. Then work it off on the Southside Slopes, the neighborhood’s steep hills. Stair-climb to the top for sensational city views. Or if you’re too full to move, head over to the Monongahela Incline for a funicular rail ride up Mount Washington.
 

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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA
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I a mother of two and I'm the one that usually does all the cooking and hosts all the cook outs. Just to make some money around the holiday's I also sell dinners or desserts.

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Gina B.

Cooking Level: Intermediate
Home Town: Cabot, Arkansas, USA
Living In: Pittsburgh, Pennsylvania, USA
About me: Disillusioned electrical & computer engineer - should've gone to culinary school :P

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Home Town: Lexington, Kentucky, USA
Living In: Pittsburgh, Pennsylvania, USA
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Home Town: Pittsburgh, Pennsylvania, USA
About me: I am a 30-something kid at heart. Married to a fellow "foodie" for 11 years. I have a five year old son and four stepdaugters. We live in Pittsburgh. (Go Steelers!!) Pittsb…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Double Tomato Bruschetta

Reviewed on Oct. 12, 2008 by jjwinc
I've made this recipe at least ten times now and each time it gets nothin' but rave reviews. Don't over do it on the balsamic, a little bit goes a long way. As for prep styles, we've done everything from putting it on grilled bread, to putting it on slices and broiling it, to simply spooning it on fresh bread. You can't go wrong no matter how you slice it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.

Quick Quiche

Reviewed on Oct. 11, 2008 by Cassie
This came out great! I had never attempted a quiche before and was taking it to a football brunch, so I was pretty apprehensive. Everyone really liked it. The only change I made was I omitted the onion and added spinach. I would have given this recipe 5 stars, but I had to cook this quiche for almost an hour. I don't know if I added too much of something by mistake or what. But altogether, a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.

Spaghetti Carbonara II

Reviewed on Oct. 10, 2008 by Cassie
Very nice! Was quicker and easier than I thought it would be and tasted great! Good for leftovers too, we had a ton!
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