The Art of Cooking

MORE COOKING IDEAS
As featured in State College Magazine

Dan Rallis’s Lamb Chops
The Diner
Sean Kelly’s
Salmon with Peppercorn Crust
 
Kelly’s Steak and Seafood
Al Clymire’s Stuffed Pork Cutlet with Spinach and Gorgonzola
The Tavern 
Dave Swisher’s Mussel Biére
Otto’s Pub and Brewery
Herwig’s Kaiserschmarren
Herwig’s Austrian Bistro


There’s something irresistible about cooking and eating outdoors. Fresh air, lively conversation, beef sizzling on the grill and great wine all add up to pure enjoyment.
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Did you know snacks contribute more calories to our daily diets than ever before? That makes snacktime a pretty important meal, for kids and grown-ups alike. Yet most of us just grab the quickest thing we can find to stave off those hunger pangs and get through the day. Too often, that means a high-sugar, high-calorie product. This calls for a snacktime makeover.
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