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Cooking With Gas

Take a look at some fantastic recipes and tips, watch video demos from professional chefs, and get an insider's look at some of the upcoming culinary events in the region. There's something for every taste, and we're here to help you get cooking with gas!

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    Maggie Kielburger is the Executive Chef at NOLA on the Square. In this video, she shows us how to make a favorite homestyle dish with a New Orleans twist...Chicken and Dumplings. Want to try making it for yourself? Download the recipe.
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    Jason Panconi of Monte Cello's Restaurant in Wexford shows us how to make a popular favorite -- Joe's Wings! We're teaming up with Table Magazine to bring you more of these delicious #cookingwithgas recipes.
  • Play Icon Play Video

    Through our partnership with TABLE magazine, Chef Jennifer Gerasole of Shadyside restaurant Girasole gets cooking with gas as she whips up a customer favorite: Linguine Rustic. Fresh clams add a taste of the ocean to this perfect dinner. You can even download the recipe!

  • Play Icon Play Video
    Check out this throwback video to Savor Pittsburgh, when Chef Kevin prepared a Chipolte Lime Flank Steak.
  • Play Icon Play Video

    We're cooking with gas with TABLE magazine! They're showing us some of the best restaurants and chefs in the area, like Justin Severino, chef and owner of Cure and Morcilla. Watch him whip up Shrimp & Sofregit or try it at home.


#CookingWithGas Recipes from Peoples Employees

Buffalo Chicken Banana Peppers



1.5 C cooked chicken

8 oz cream cheese

1 C parmesean cheese

1 tbsp hot sauce

1/2 tsp salt

12 banana peppers, halved and seeded


  • Preheat oven to 400 degrees
  • Line a rimmed baking sheet with parchment paper
  • In a medium bowl, stire together chicken, cream cheese, parmesean, hot sauce, and salt.
  • Put mixture in peppers.
  • Bake for 15 minutes until peppers are softened.
  • Drizzle with hot sauce if desired.

Shrimp Pasta with Honey Mustard Vinaigrette

Side Dish

Ingredients:shrimp pasta

2 cups pasta of choice
1 medium zucchini, about 10", sliced
1 red onion, thinly sliced
2 Tbsp olive or vegetable oil
1 lb raw shrimp of any size, thawed if frozen
1/4 cup fresh basil, rinsed and sliced
salt and pepper


  • Cook pasta according to package directions.

  • Meanwhile, pour oil in a large skillet and place over gas flame on medium heat.

  • Add zucchini and red onion and cook until tender, about 5 minutes.

  • Add shrimp and cook 4-6 minutes more until shrimp are pink and cooked through.

  • Drain pasta and toss with vegetables, season with salt and pepper, sprinkle in basil, and pour over vinaigrette. Serves 4. 

  • Honey Mustard Vinaigrette: Whisk together 1/2 cup olive oil, 1 clove minced garlic, 1 Tbsp dijon mustard, 1 Tbsp honey, and 2 Tbsp white wine vinegar

Tortellini Soup


1.5 lbs loose/bult hot Italian sausage

6 C beef broth

1 C chopped onoins

1/2 C dry or semi-dry red wine

1 lb can (28oz) undrained pettite diced tomatoes

2 C thinly sliced carrots

1 C ketchup

1 tsp Italian seasoning

2 cloves garlic, minced

2 C diced zucchini

1/2 lb cheese-filled tortellini (uncooked or cooked al dente)

1 medium green bell pepper, diced

1/4 C chopped fresh parsley

Grated parmesean



  • Brown sausage and drain
  • In a large soup pot, add cooked sausage, broth, onions, red wine, petite diced tomates (with juice), carrots, celery, ketchup, Italian seasoning, and garlic. 
  • Bring to a boil, then reduce heat to simmer uncovered for about 30 minutes.
  • Stir in diced zucchini, tortellini, green pepper, and parsley.
  • Note: Soup will be much thicker if adding uncooked tortellini. If using uncooked tortellini, add additional beef broth and simmer covered until pasta is tender, an additional 20-30 minutes. If using cooked tortellini, simmer for only an additional 5-10 minutes. 
  • Sprinkle with parmesean cheese to serve.

Crockpot Beef Stroganoff


2 lbs beef tips or stew meat

1 can cream of mushroom soup

1 can cream of celery soup

1 medium chopped onion

1 package of sliced mushrooms

1 packet of onion soup mix

1/s tsp black pepper

1 C sour cream


Combine first seven ingredients in crockpot, cover, and cook on low for seven hours. Serve with sour cream over egg noodles.

Dark Chocolate Zucchini Sheet Cake


It might not look it, but this is one healthy recipe!zucchini cake


1/2 cup (1 stick) butter
1/2 cup applesauce
1-1/4 cups sugar
1 tsp vanilla or coffee extract 
1 tsp baking soda 
1/2 tsp baking powder 
2 eggs
1/2 cup plain yogurt
2-1/2 cups flour 
3/4 cup dark or regular cocoa powder
3 cups shredded zucchini (about 1 large zucchini) undrained 


  • Preheat your gas oven to 325 degrees and spray a 9x13 pan with cooking spray.

  • In a mixing bowl, beat together the butter, sugar, applesauce, and vanilla until smooth.

  • Beat in eggs one at a time. 

  • In another bowl, mix together the flour, baking powder, baking soda, and cocoa.

  • Add the mixed dry ingredients alternately with the yogurt to the egg mixture.

  • Stir in the zucchini, turn batter into the cake pan, and bake for 30-45 minutes or until a knife inserted into the center of the cake comes out clean. 

  • Serve as-is for a healthier treat, or top with your favorite ganache, buttercream, or chocolate glaze. 

  • Why Choose Natural Gas?

    Gas Ranges and Ovens

    Natural gas is the top choice for professional chefs, and it’s no wonder! Gas ranges and ovens turn on and off instantly, and they provide even heat distribution for faster cooking and baking. Plus, a natural gas range can save you money year after year compared to an electric model.

    Gas Grills

    And don't forget outdoor cooking! Who doesn't love the smell of a sizzling steak, juicy shrimp, or fresh veggies on the grill? Natural gas grills make outdoor cooking even easier and more affordable. They’re always ready to go, even during a power outage. Never worry about running out of propane or charcoal again. Natural gas grills are environmentally friendly, too, with reduced emissions and fuel odors compared to charcoal grills. At about half the cost of propane, natural gas is the smart choice for affordable and convenient backyard cooking.

    Gas Pizza Ovens

    If you're hooking up your grill to natural gas, why not throw in a pizza oven, too? Pulling a piping hot pizza out of your natural gas pizza oven is sure to wow friends, family, and neighbors. With just a few simple home improvements, you can even get another month of summer!

  • Natural Gas Cooking Tips

    We know that professional chefs prefer to use natural gas for cooking—it provides an even, steady heat and more control over electric stoves. But you don’t need to be a professional chef to take advantage of all of the benefits of cooking with gas. With just a couple of tips, you’ll impress your family and friends with a few fun new recipes!

    For your stove top:

    • One size does NOT fit all! Make sure to adjust the flame so it matches the pot or pan size. The flame should not curl up the sides of the dish, even if you need a high heat, otherwise you will be wasting energy.

    • Don’t boil over! Once a liquid is boiling, turn the flame down to medium to keep it going. Boiling is boiling, whether it’s rolling or simmering. And a lower boil helps you avoid liquids boiling over.

    • Don’t splatter! To melt butter or margarine, or to heat up oils, use a lower flame to avoid getting these liquids on your walls, stovetop, or yourself!

    For your oven:

    • Don’t peek! We know it’s tempting, but you should avoid opening the oven door when you’re baking. Each time you do, the temperature drops significantly and can delay your cook time or spoil the effect of a nice, even bake.

    • The higher the crispier! Because gas ovens can have more moisture inside, foods might not crisp or brown as quickly. If you’re looking for a brown top or a crispy quality to your dish, you can move the tray to the top of the oven towards the end of the bake time. You can also turn up the heat by 25°F more than the recipe calls for, but be aware that this might shorten the cook time slightly.

    • Baking multiple dishes at the same time can boost efficiency, but make sure pans are staggered so one is not directly on top of the other. Otherwise, it’s easy to burn the top of one dish, while the other is not cooked all the way through.