A variety of cooking camps hosted by The Loretta Paganini School of Cooking in Chester Township still have openings. Most are three hours and run for four days, ending with a lunch of dishes prepared ...

From arugula to zucchini, summer is the perfect time to enjoy these Mediterranean diet staples. Reviewed by Dietitian Kelli McGrane, M.S., RD Thanks to a bounty of in-season produce, summer is the ...

In this edition of Fox 8 Recipe Box, Chef Pam shows Fox 8’s Todd Meany how to make Blueberry Bread Pudding with Lemon Drizzle. Chef Pam’s upcoming cooking classes at Giant Eagle Market ...

And there's no better way to celebrate the season than with one of the dreamiest, sweet-tart pairings around: lemon and blueberry! Although lemons and blueberries can be found in stores year-round ...

If you prefer a flatter top, use a glass baking pan. Lemon blueberry bread will keep in an airtight container at room temperature for up to three days. To freeze, wrap the unglazed loaf tightly in ...

Edited version of a story first published Friday, July 27, 2012: Have you ever made a blueberry ... lemon glaze, mix lemon juice and confectioners' sugar in a bowl and beat until smooth. While ...

For the glaze whisk powdered sugar, lemon juice and zest together. Add butter and heat in the microwave for 45 seconds. Whisk until smooth. Let sit for a few minutes and drizzle over bread.

If you’re craving something sweet that works for both breakfast and dessert, these breakfast cakes and sweet breads are just what you need. Each recipe brings the best of both worlds, making them ...

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and lemon zest. Make a well in the center ... The batter should fill the bread pan to slightly below the top ...