Lifestyle

THE YANKEE CHEF: A quick, tasty recipe for ‘best gravy you’ll ever have’ |Feb 21, 2017

What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your children’s diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.

FROM THE GROUND UP: Bright spots in the winter |Feb 21, 2017

If you look broadly at the winter landscape, it’s easy to see it all just in browns and grays interspersed with the occasional dark green of non-deciduous trees. But look a little closer and you’ll find that there are shrubs that are full of color, providing an artistic contrast to winter’s otherwise monochromatic palette.

NUTRITION: Trust your gut instincts. Whole grains are good for you |Feb 21, 2017

The human digestive tract is home to tens of trillions of microorganisms, collectively referred to as the gut microbiota.

Winter’s bounty: Fantastic fruits to enjoy now |Feb 15, 2017

Orange, kiwi, clementine. Lemon, pear, grapefruit. Area chefs put a sunny spin on their favorite seasonal fruits, preparing them in ways guaranteed to ease those winter doldrums.

THE YANKEE CHEF: Versatile chutney makes good use of leftover dried fruit |Feb 14, 2017

Yes, I had some dried fruit left over (and as a gift) from Christmas. Usually I do something in the cake or pie department but I thought I would mix it up a bit and prepare a recipe that had some bite to it .

FROM THE GROUND UP: Adding chickens to the garden |Feb 9, 2017

When it comes to the growing trend of raising backyard chickens, all the workshops and information I’ve come across have focused on the basics: coops and runs, breeds, feeds, brooding, and egg production.

THE YANKEE CHEF: This hearty side dish is packed with flavor |Feb 8, 2017

If you don’t have a mandolin for this recipe, it is easily prepared simply by slicing the potatoes and apple with a sharp knife as thinly as possible. If desired, cut potatoes in half and lay the flat side on a work surface to cut.

Wine + hot chocolate: Surprise your Valentine with this trendy treat |Feb 8, 2017

“We’re going to let some of that alcohol burn off,” said Patrick Byrne, after adding French merlot to a mixture of hot milk, dark chocolate, brown sugar, spices and more.

PROMOTING SENIOR WELLNESS: Embracing aging as pilgrimage |Feb 7, 2017

At its core, aging is a solitary process. This doesn’t mean we are alone in the process or lack the love and support of others as we navigate growing older.

FROM THE GROUND UP: A few minutes can help the birds |Feb 2, 2017

Do you have fifteen minutes? No, this isn’t a GEICO ad! It’s an invitation to join in the 20th annual Great Backyard Bird Count (GBBC). Launched in 1998 as a joint project of the Cornell Lab of Ornithology and the National Audubon Society, the GBBC was the first online “citizen-science” project to collect data on wild birds and to display results in near real-time.

SNACK BOARDS: Offering something for every Super Bowl fan |Jan 31, 2017

Wearing a Steelers cap, Joe Martinelli carried a tray of Super Bowl food fit for a quarterback. Even though his team didn’t win, fans are sure to cheer his “snack board” suggestions for the big game.

THE YANKEE CHEF: Warm up with this Italian-style split pea soup |Jan 31, 2017

If pancetta is too expensive, by all means try other cured hams, or even boiled ham. I have used a new product from my deli called Italian Hot Ham, and the heat is absolutely perfect. And if you are wondering if there is a difference between Canadian split peas and green split peas .

Food just might get you high at High Street |Jan 26, 2017

We first met Ellen Yin while having dinner at Fork shortly after she opened it in a pretty much deserted stretch of Market Street in Philly’s Old City 20 years ago. Ellen, who worked in small restaurants while growing up in Rumson, New Jersey, in the late 1970s, wrote a business plan for a restaurant while she was a student at the University of Pennsylvania, where she would later earn an MBA.

FROM THE GROUND UP: Time to think about the next veggie garden season |Jan 26, 2017

In just a few months, vegetable seed display racks will be going up in garden centers, hardware stores, and supermarkets. So many inviting varieties vying for your attention! Or maybe you’ve already gotten a mailbox-full of seed catalogues from Burpee, Parks, Johnny’s, and other seed purveyors.

FOOD: Dig into breakfast, lunch or dinner bowls |Jan 25, 2017

“Ooh. What’s that?” a woman in workout gear asked, admiring a colorful combination of banana, blueberries, granola and coconut atop a spoonable smoothie.

THE YANKEE CHEF: Jezebel Sauce complements these appetizer croquettes |Jan 24, 2017

Jezebel Sauce is a Southern condiment usually reserved for the holidays as a sauce for baked ham or even warm, melted Brie cheese. Consider it a perfect accompaniment to these delicious croquettes. And before I hear all about what croquettes really are (deep fried), this is almost the same thing, but without any added fat as a binder or any that may be absorbed from cooking.

Have a tea party: January is National Hot Tea Month |Jan 18, 2017

Debbie Heth smiled and chatted as she poured Earl Grey à la crème from a green teapot in a cozy room decorated with royal photos.

THE YANKEE CHEF: This cake spreads some sweetness |Jan 18, 2017

One taste of that deliciously creamy spread — Nutella — and I was hooked. It wasn’t long before I made one of the best coffee cake-like desserts using this hazelnut spread. This recipe is a sugar cookie dough with an additional egg.

NUTRITION: Turmeric should take root in our diets |Jan 17, 2017

Every year a new superfood emerges as the next must-have ingredient for good health. Such nutritional powerhouses as kale, quinoa and acai build in popularity until it seems like these once exotic ingredients become household names, found in many mainstream restaurant menus.

THE YANKEE CHEF: Gluten-free cake is a ‘chocolaty delight’ |Jan 11, 2017

This is a ‘Yanked’ recipe because I have cut the amount of fat and sugar as well as creating a gluten-free cake that is exceptional, moist and delicious. Honestly, you will not be able to taste or feel the lack of gluten in this chocolaty delight.

Creativity, celebrity tips and more at the Philly Home Show |Jan 11, 2017

What’s your home improvement resolution this year?

THE BREWHOLDER: Karamoor Estate teams up with Goose Island for farmhouse style beer |Jan 11, 2017

Collaboration brews — when 2 or more breweries work together to brew a single beer — have become more and more common over the past decade. What is less common is when a winery and a brewery come together to create a beer; but that is exactly what happened recently when Chicago-based Goose Island Beer Co.

THE YANKEE CHEF: A cake that speaks of childhood memories |Jan 4, 2017

Anyone remember the children’s show “Doodle Bops”? My children loved it! So this cake is now a standard in my home not only in title but because the flavor is reminiscent of a snickerdoodle cookie as well — which every child loves.

FOOD EVENT: PBS cooking show — America’s Test Kitchen— brings special event to WHYY Philly |Jan 3, 2017

Making last-minute substitutions in the kitchen can be a high stakes gamble.

THAT’S A WRAP: Wonton wrappers make easy New Year’s apps |Dec 28, 2016

When Christy Denney thinks of wonton wrappers, one word comes to mind: possibilities.

NUTRITION: Resolve for a healthy workplace makeover in 2017 |Dec 27, 2016

Now that 2017 is nearly here, many have started thinking about New Year’s resolutions. While we’re often well-intentioned during this time of self-reflection and goal-setting, very few of those who make resolutions will actually reach their goal in the new year.

THE YANKEE CHEF: Two holiday hot toddies to enjoy |Dec 21, 2016

Sip on these on a cold winter’s night.

’Tis the season for bubbly drinks |Dec 21, 2016

This holiday season, wow guests with festive, bubbly drinks that are sure to please. Whether you’re hosting brunch, cocktails or dinner, local experts have you covered, starting with a Champagne Mojito.

FOOD: Go ape for monkey bread |Dec 14, 2016

Editor’s note: Scroll down for the classic brioche, caramel drizzle glaze and Monkey Dunkey Bread recipes.

In her latest PBS special, Lidia Bastianich explores the lives of American veterans |Dec 14, 2016

In her latest one-hour PBS special, Chef Lidia Bastianich demonstrates that it doesn’t have to be Veterans’ Day or Memorial Day to honor members of the American armed services — any holiday will do.

THE YANKEE CHEF: Want to make a Christmas Puff? This recipe will help |Dec 13, 2016

Yes, I do realize the both puff pastries and eclairs are one and the same, but many differentiate them by how they are ultimately formed and baked. That is why I am giving you a foolproof recipe that can be used for the classic eclairs as we know them and a special Christmas Puff to enjoy while family and friends can be there to see you gloat over a perfectly soft and crispy treat.

Nothing says the holidays like ugly sweaters |Dec 12, 2016

Outside a tiny storefront on Magnolia Boulevard in Burbank, Calif., Chealy Jean is picking through a few rolling racks of holiday sweaters for something “retro funky” to wear to a work party.

Frozen! Chefs’ freezers ... revealed |Dec 6, 2016

This holiday season, save yourself some hassle and put your freezer to work. Need inspiration? Area chefs share a glimpse inside their iceboxes.

THE YANKEE CHEF: A cheesecake pie full of holiday flavors |Dec 6, 2016

Yes, I have taken a shortcut here with the use of prepared whipped topping. Does anyone object to spending less time in the kitchen and more time with family during Christmas? I agree!

Sweet swap: Host an old-fashioned cookie exchange |Nov 29, 2016

Sitting at a table in the Downingtown Area Senior Center, Frances Delcontie and friends smiled as they shared sweet memories of Christmas cookie exchanges, beginning around 1956.

THE YANKEE CHEF: Crispy or fluffy, gingersnaps are sure to please |Nov 29, 2016

There are two different types of people. Those who love crispy, delicate gingersnaps, and those who love pillow soft, fluffy gingersnaps. Here are directions for both! If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough.

NUTRITION: Limit kids’ screen time to increase physical activity |Nov 29, 2016

Across the nation families are being encouraged to pursue a more active lifestyle.

FOOD: New ways to remake Thanksgiving leftovers |Nov 22, 2016

Too much turkey? Mountains of mashed potatoes? Copious cranberry sauce? Area chefs share their favorite recipes for enjoying the best of what’s left.

THE YANKEE CHEF: Scottish apps with a Yankee twist |Nov 22, 2016

Served in Scottish Shortbread “cups,” these appetizers are sticky, salty-sweet and delicious, especially during the holidays. Shortbread has been around for many centuries, thought to have originated in Scotland as a specifically designed biscuit using yeast.

Food: Let the good pies roll |Nov 21, 2016

You can call it Thanksgiving, but around here we know it as National Pie Day. And that means one thing: The pressure to produce the flakiest, butteriest crust and swoon-worthy filling is on. Gulp.

THE YANKEE CHEF: A sweet treat that speaks of New England |Nov 16, 2016

A tremendously fall-flavored, New England treat that many have thought was a dessert of the past. But with a few delicious additions and substitutions, along with the best tasting caramel sauce you will ever have, this classic is transformed into a superb recipe whose stature among desserts should be elevated.

Easy as ... slab pie! |Nov 16, 2016

Feeling overwhelmed this Thanksgiving? Simplify your dessert strategy with a slab pie. Baked in a rectangular pan, this fine finish can feed a crowd with less fuss.

FROM THE GROUND UP: Chrysanthemums: flower of the month |Nov 10, 2016

In autumn, it’s the bright-colored trees that get top billing. No surprise there; it’s virtually impossible to not keep looking up at one brilliant tree or vista after another. And when the sun hits at just the right angle .

Crock stars!: Three slow-cooker recipes to try now |Nov 9, 2016

As the leaves change, do you crave comfort food like stew and chili, but feel too swamped to stand at the stove? Then these slow-cooker recipes are for you.

THE YANKEE CHEF: Surprise your diners with a holiday teaser |Nov 8, 2016

Want a first course that encompasses all the flavors that will be adorning you holiday table this year? From ham to poultry, this teaser is hearty and a great compliment to the classic Cordon Bleu as well as what you are preparing for family and friends.

Bewitched!: ‘Fangtastic,’ healthy Halloween meals |Oct 26, 2016

What’s scarier than a zombie, ghost or vampire? A hungry kid who wants to devour every piece of Halloween candy. So before the little goblins hit the streets, fill their bellies with a hauntingly healthy dinner they’ll love.

Election stress — it’s a real thing now |Oct 24, 2016

With this presidential race, one thing’s clear: There’s nothing united about the states we’re in.

THE YANKEE CHEF: Make time for this sweet treat |Oct 19, 2016

Just like the classic cocktail flavor, these muffins are easy, delicious and will give you a natural high after one bite.

Chefs share tips to reduce food waste |Oct 19, 2016

Want to spend less on groceries and help the environment? Area chefs are sending out an SOS, asking home cooks to “save our scraps.”

Upcoming fall and Halloween events have a healthy twist |Oct 14, 2016

From fruit picking to costumed fitness dance classes, the community can celebrate the season while staying fit at the same time. Area events include fall festivals as well as Halloween activities that keep it happy and healthy.