Lifestyle

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.

THE YANKEE CHEF: Warm up with a rustic lentil stew |Oct 11, 2016

If you have never pureed cooked carrots as a thickening and flavor agent to a stew, you are in for a treat. With the addition of some slight sweetness in the way of dried fruit, this hearty stew is a great entree by itself .

Talking trash ... fish: Area chefs champion former cast-offs |Oct 11, 2016

Dogfish, drum, sea robin — embrace the idea that “one man’s trash is another man’s treasure” and sample some so-called “trash fish.”

NUTRITION: Dealing with stress, and the appetite that comes with it |Oct 11, 2016

With the relaxation of summer days now a hazy memory and school and work schedules in full swing, you might notice your stress levels are up.

MAP: Halloween events, attractions across the Philadelphia region |Oct 10, 2016

Halloween is just around the corner, and there are plenty of spooky — and some not-so-scary — events across the Philadelphia region to celebrate All Hallow’s Eve.

Outdoor ovens are hot — it’s time to make some backyard pizza |Oct 6, 2016

Neighbors often see smoke rising from behind Steve and Carol Kirton’s Chester Springs home. But don’t worry. It signals good times with family and friends enjoying their backyard pizza oven.

FROM THE GROUND UP: What is it about pumpkins? |Oct 5, 2016

As I was eyeing a heap of pumpkins at a garden center the other day, a thought came to me that pumpkins are the puppies of the plant world. Think about it: there’s something about pumpkins that makes us happy when we look at them; and if we get up close to these squash it’s hard to not want to take one home with us.

THE YANKEE CHEF: Make this salad for a tasty serving of Brussels sprouts |Oct 5, 2016

Here’s a great way to introduce children to Brussels sprouts. All you need to do is boil the Brussels sprouts in plenty of water until soft, but not mushy. Immediately drain and set aside. See Note 1.

YANKEE CHEF: A sweet treat to enjoy on a fall evening |Sep 28, 2016

Here is a dense, creamy and luscious pie that is my version of a baked Indian pudding, but much tastier. As you can see, it has some milk foam, but don’t be alarmed. I will show you how to make 1 minute foam just like the celebrity chefs make on television, but without special equipment.

‘More-with-Less’: Iconic cookbook celebrates 40th anniversary |Sep 28, 2016

Cara Longacre Hurst remembers testing many, many recipes. She was just a kid when her mom wrote the “More-with-Less” cookbook, celebrating “simple, joyful eating.”

Phys. Ed. for parents: Moms and dads can involve kids to find time for fitness |Sep 9, 2016

Schools are back in session and that can mean pretty hectic schedules for parents with all the drop-offs, pick-ups and extracurricular activities. It’s no wonder that some moms and dads have a difficult time finding an opportunity to excise.

YANKEE CHEF: Pasta dish with a touch of the Sunshine State |Sep 6, 2016

Such a simple and surprisingly different pasta dish that reminds you of Florida. The crisp flavor of orange juice cuts into the chicken broth perfectly. If you use fat free chicken broth, you have dramatically altered the fat content of this dish, which only enhances the allure of this great summertime dish.

Amore for Amatrice: Chefs aid earthquake relief |Sep 6, 2016

Earthquake-ravaged Amatrice and its namesake pasta, bucatini all’Amatriciana, hold a special place in Gianluca Demontis’ heart. So he and fellow chefs are cooking up donations, hoping you dine in to help out.

Jump for fitness with ropes and games |Sep 2, 2016

Jumping rope isn’t just a childhood game for recess but a fun fitness activity that can be enjoyed by adults as well.

FROM THE GROUND UP: ‘Meeting’ a traveling tomato |Sep 1, 2016

“Eccentric” is not a word I ever expected to see in a description of a tomato. But then, I hadn’t expected to come across a tomato like “Reisetomate.” Its German name translates to “travel tomato.

Havertown baker returns to Food Network for ‘Cake Wars’ appearance |Aug 31, 2016

Havertown>> Havertown resident Dan Langan is going to war on the Food Network.

COOKBOOK: Lucy Buffett’s ‘LuLu’s Kitchen’ — carefree cooking approach |Aug 31, 2016

Here on the West Coast, Jimmy Buffett’s laid-back anthems are famous. There is no one who doesn’t know “Margaritaville.” But on the Gulf Coast, it’s his sister, chef and restaurateur Lucy Buffett, who draws crowds for her margaritas — all seven versions of them.

YANKEE CHEF: Sweet treat with European flair |Aug 30, 2016

Yes, I agree! The directions look long and tedious but trust me on this. My recipe gives you the same great taste as the Sicilian original, but far FAR less ingredients and the prep time is halved. If desired, replace the orange juice with Grand Marnier or other orange-flavored liqueur.

FOOD: Area chefs cook up corn six ways |Aug 30, 2016

This Labor Day weekend, give “a salute to the kernel.” That’s what chef Art Roman calls the class he teaches all about corn. So take a page from his cookbook, think beyond the cob and celebrate some new recipes like sautéed corn, onion and zucchini with fresh mint.

COCKTAILS: Make the perfect ‘Ti Punch |Aug 30, 2016

Thad Vogler is an imposing figure in every sense of the word, respected among the upper bartender echelons, as well as among chefs — his Bar Agricole in San Francisco’s SoMa district has chalked up multiple James Beard award nominations.

Access Sports Experiences offers opportunities for at-risk, special needs youth |Aug 29, 2016

During the 1930s, President Franklin Delano Roosevelt saw his New Deal as an attempt “to construct a more inclusive society ... a country in which no one is left out.” Decades later, inclusion-related issues are still making headlines, and reformers are still doing their best to address them.

Prepare healthful, nutritious back-to-school lunches |Aug 26, 2016

It’s that time of year again. Fading are the days of summer vacation fun and on the horizon are parent-teacher conferences, homework and packed school lunches.

GRAPHIC: Celebrating 100 years of the National Park Service |Aug 25, 2016

The Organic Act, establishing the National Park Service, was signed into law 100 years ago today.

FOOD: Five takes on late-summer pies |Aug 23, 2016

Piles of peaches, tons of tomatoes, buckets of blackberries — savor the flavors of summer … in a pie.

YANKEE CHEF: Make room for this sweet, spicy recipe |Aug 23, 2016

What would summer be without the stickiness that is barbecue and the smell of sausages literally floating overhead? Try this sweet, yet spicy, recipe that pairs well with anything you can lug to the picnic table .

YANKEE CHEF: Potato salad combines veggies, crabmeat |Aug 17, 2016

I remember so well one of my parents’ first restaurants in Maine. It was the Canaan Country Kitchen. It was there that I first learned his recipe for cole slaw dressing that I have never had since.

Get a water workout this summer with aquatic classes |Aug 12, 2016

Take fitness from land to water this summer for some exercise fun and to burn hundreds of calories.

FROM THE GROUND UP: Great new plants for next year’s garden |Aug 11, 2016

The first time I ate okra, I didn’t like it. I didn’t like it the second time, either, so I put it out of my mind. In fact, I don’t think I’ve even spoken or typed the word “okra” more than once or twice in my life.

Today’s the day to enjoy some s’mores |Aug 10, 2016

Bet you can almost taste it — creamy chocolate, gooey marshmallow and crispy graham cracker. The quintessential combination leaves young and old wanting s’more.

Hearse and Professional Vehicle Show returns to Laurel Hill Cemetery |Aug 5, 2016

Organizers promise visitors there won’t be any tear-inducing obsequies or gloomy dirges at Aug. 13’s Eighth Annual Hearse and Professional Vehicle Show in Philadelphia’s historic Laurel Hill Cemetery.

Area restaurants serve local and fresh on a plate |Aug 5, 2016

Fresh produce is all around, now that we are in the midst of summer. Pennsylvania is full of farms that provide area restaurants with locally sourced ingredients.

TOP TAPAS: Enjoy Spanish small plates at home |Aug 3, 2016

While visiting Spain, Jenny Young, then an English college student, fell in love — with the cuisine, the culture and the country itself.

YANKEE CHEF: Spicy, sweet apple rings are delicious any time |Aug 3, 2016

I remember these spiced apple rings as a child, with my parents using 1 slice placed on top of a little lettuce as garnish for entrees at their restaurants. They are spicy, sweet and so delicious. These apple rings are great as a side for any barbecue, picnic or even as a colorful addition to your holiday table.