HeyJaredGretchen McKay
- Indexed articles, last 90 days
- 17
- Latest publication
- Oct 1, 2026
- Outlet visibility, for mercurynews.com
- Top 100K sites
- Earliest in this view
- Jul 4, 2026
Latest articles
Premixed, Ready-to-Drink Cocktails Have Never Been More Popular (opens the original)
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PITTSBURGH—Christian Kahle hoped the London dry-style gin he and business partner Matt Brudnok produced with juniper berries and other botanicals at the height of the coronavirus pandemic would prove popular with drinkers tiring of mass-market brands. Not only did Lucky Sign Spirits end up in the black its first year, but thanks to a crowdsourcing campaign that followed, the craft distillery was able to expand its product line in a 11,700-square-foot production facility in West Deer, Pennsylvani
Tis the Season for This Crumble—If You Can Find Plums (opens the original)
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When it comes to desserts, nothing is easier than a crumble made with fresh, seasonal fruit. In fall, that means one thing: plump and juicy Italian prune plums, which start ripening in August and if we’re lucky, are available through most of September. I love them for their flavor—a high sugar level makes the flesh incredibly sweet and jammy when cooked. But unlike clingstone fruits such as peaches, which never seem to want to come apart without a struggle, plums are easy to cut and quarter than
This Spicy Stir-Fry Features Oyster Mushrooms, Lemongrass, and Snap Peas (opens the original)
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When I head to a favorite farmers market, I usually have a few very specific ingredients in mind so I can make a few very specific dishes—say, sliced heirloom tomatoes for sandwiches, corn for Mexican elote or cilantro, and other fresh herbs for a bright and zesty chimichurri. While there were piles (and piles) of another favorite summer stone fruit—yellow peaches—I could not find the small, egg-shaped purple fruit that cooks up so wonderfully jammy. But I still walked away from the market with
4 easy meals to ease back-to-school (and work) woes (opens the original)
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PITTSBURGH — We have had a pretty crummy summer in Western Pennsylvania this year. If the intense heat wasn’t unbearable enough, we also our fair share of drenching thunderstorms and nearly 30 tornadoes. Yet it’s still hard to believe fall is almost here. With the change of season, our bounty of local tomatoes, sweet corn and cantaloupe will soon give way to crisp fall apples, colorful root vegetables and hearty, cold-weather greens like kale and Swiss chard and crunchy, old-school veggies like
4 easy back-to-school (and work) weeknight meals (opens the original)
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PITTSBURGH — It’s still hard to believe fall is almost here. With the change of season, our bounty of local tomatoes and sweet corn will soon give way to crisp fall apples, colorful root vegetables and hearty, cold-weather greens like kale and Swiss chard and crunchy, old-school veggies like cabbage that always remind me of my nana. Fall comes with more structured routines for many of us. With the kids back at school and a renewed focus on work, meals have to be carefully planned around homework
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