Lifestyle

THE YANKEE CHEF: A peach pudding to welcome Spring |Mar 22, 2017

I think this “pudding” is out of this world. It reminds me of a chocolate pudding cake.....moist and decadent. To me, it is a mixture of the New England Cobbler and a Buckle. This classic is usually prepared using a sugar syrup that is poured over the top, but I find the natural sweetness of peaches and oranges is far superior, sorry Tennessee purists.

FROM THE GROUND UP: More than plants at the Philadelphia Flower Show |Mar 22, 2017

Each year I go to the Philadelphia Flower Show with hope in my heart. This is not because I am pining for green, growing things and fragrant flowers. It’s because I hope that behind all the grandeur and amazement that is the Flower Show, I will find something that informs and inspires me.

Soup’s on! Celebrate spring with five fresh recipes |Mar 22, 2017

After a warm February and snowy March, it’s officially spring ­­‑ a time when chefs eagerly await tendrils, shoots and other tempting ingredients for seasonal soups.

FROM THE GROUND UP: Does beer belong in the garden? |Mar 17, 2017

I didn’t even know that such a thing as “leftover beer” existed or that it might be considered a dilemma. So I was surprised at a recent family gathering when the talk turned to the topic of excess brew and what to do with it.

THE YANKEE CHEF: Get dinner done in a snap with quick ‘risotto’ |Mar 15, 2017

Serve up some Cheesy No-Rice Risotto ... which just so happens to be gluten free I might add.

FOOD: Enjoy the sweet luck o’ the Irish |Mar 15, 2017

At Bridge Street Chocolates in Phoenixville, a leprechaun and a shamrock garland decorate the store, tempting candy lovers to indulge in a sweet St. Patrick’s Day treat: the Irish potato.

Philadelphia Flower Show to feature Ecodome showcasing Netherlands’ horticultural innovations |Mar 10, 2017

One of the centerpieces at this year’s Philadelphia Flower Show looks like it’s from the future — and, in a way, it is.

Philadelphia Flower Show visitors to be greeted with 30,000 flowers, floating canopy |Mar 10, 2017

PHILADELPHIA >> Thirty thousand flowers — with an additional 6,000 blooms suspended in a giant floral canopy — will welcome guests to the 2017 PHS Philadelphia Flower Show, “Holland: Flowering the World,” from March 11 to 19 at the Pennsylvania Convention Center.

Philadelphia Flower Show Gardener’s Studio to feature gardening experts, authors on 85 topics |Mar 10, 2017

The Gardener’s Studio is the place where serious gardeners gather hourly at the Philadelphia Flower Show to find ways of making their green thumbs a little bit greener.

How you can coax spring bulbs to bloom early |Mar 10, 2017

The scents and sights of spring-flowering bulbs don’t have to completely go away just because it’s winter.

Philadelphia Flower Show to present new attractions, extraordinary experiences |Mar 10, 2017

PHILADELPHIA >> This year’s Philadelphia Flower Show will have visitors taking a step across the ocean with the theme “Holland: Flowering the World” that is sure to offer activities and adventures for attendees of all ages.

Shopping is in season at the Philadelphia Flower Show |Mar 10, 2017

Philadelphia >> Philadelphia Flower Show visitors come for the gorgeous floral displays and the taste of spring it offers. But along the way, they may be tempted to do a little shopping, and the Flower Show folks are prepared with items large and small to fit any budget.

Pennsylvania Horticultural Society’s Gold Medal Plants list offers blueprint for beginning gardeners |Mar 10, 2017

With hundreds of thousands of plant species in the world, choosing the right ones for your home garden can be a daunting and perhaps even overwhelming task.

Plan your visit to the 2017 Philadelphia Flower show with this Survival Guide |Mar 10, 2017

The 2017 Philadelphia Flower Show promises to be a grand spectacle. But it’s the little things, such as knowing how to get there and how to navigate the show, that can help make your day amid the beautiful blooms that much easier and delightful.

Master rosarian to offer tips for growing roses, |Mar 10, 2017

Flower Show visitors will take time to stop and smell the roses — or at least learn the best ways to grow, purchase and appreciate the aromatic flowers — when renowned rosarian Patricia Bilson returns to the Gardener’s Studio at the Philadelphia Flower Show March 15 at 11 a.

Was ‘tulipmania’ almost Holland’s economic ruin? |Mar 10, 2017

“Holland” is the theme of the 2017 Philadelphia Flower Show, but did you know that hundreds of years ago that country was in a state of unrest over its celebrated tulips?

DUTCH TREAT: Flower Show menus take root |Mar 7, 2017

Ever enjoyed a saucijzenbroodje? Now’s your chance. Try the Dutch sausage roll at this year’s Philadelphia Flower Show, celebrating Holland.

THE YANKEE CHEF: Add this one-skillet turkey dinner to your weekday repertoire |Mar 7, 2017

A lighter version of the classic Normandy dish, this recipe can be geared toward children’s palate’s by leaving out the alcohol. I also don’t muddle the taste with mushrooms because, let’s face it, most kids will turn their nose up this fungus.

FROM THE GROUND UP: Through the camera lens at Jenkins Arboretum |Mar 2, 2017

The announcement of a nature photography show brought me to Jenkins Arboretum last week. Jenkins Arboretum is a little gem set in Chester County, barely a mile from Route 202, in Devon, Pa. The arboretum’s 48 acres occupy a steep, wooded slope, with paved pathways winding from the Education Center and parking area at the top of the hill down to a pond edged with cattails.

FOOD: Chefs share favorite comfort foods |Mar 1, 2017

Move over mac and cheese. You’re not the only dish in town when it comes to comfort food.

THE YANKEE CHEF: Southern corn bread recipe gets a makeover |Mar 1, 2017

Ordinarily made with almost boiling water, Southern favorite Hot Water Corn Bread is given a makeover with a touch more flavor ... OK, a whole lot more flavor AND texture. It is still crispy but with the addition of apple juice instead of water and some bites of actual corn, it really is a step up.

FROM THE GROUND UP: Getting the most out of the Flower Show |Feb 23, 2017

With its stunning garden exhibits, floral displays, miniatures, individual plant entries, and so much more, the Philadelphia Flower Show is always a delight to the senses — plenty to engage the eye and the nose.

Glenside business creates prop for Melissa McCarthy’s SNL sketch |Feb 22, 2017

GLENSIDE >> Melissa McCarthy’s portrayal of White House press secretary Sean Spicer, ranting at and physically going after reporters with a podium, is putting a Glenside company that built the attack podium on the map.

FOOD: Fun fare for Fat Tuesday |Feb 22, 2017

Rio celebrates Carnival. New Orleans enjoys Mardi Gras. Venice masquerades. This Fat Tuesday, feel that festive vibe and splurge on some classic carnival food. It’s not just for summer.

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.