In Other News

THE BREWHOLDER: Karamoor Estate teams up with Goose Island for farmhouse style beer

By Matt Brasch For Digital First Media|

Creativity, celebrity tips and more at the Philly Home Show

What’s your home improvement resolution this year? ...

By Brian Bingaman bbingaman@21st-centurymedia.com @brianbingaman on Twitter|

MOST RECENT STORIES

  • Food

    Sweet swap: Host an old-fashioned cookie exchange

    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.

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: Crispy or fluffy, gingersnaps are sure to please

    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. This recipe is foolproof and should be saved for many years to enjoy.

    By Jim Bailey|

  • Diet and exercise

    NUTRITION: Limit kids’ screen time to increase physical activity

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

    By LeeAnn Weintraub Special to Digital First Media|

  • Food

    FOOD: New ways to remake Thanksgiving leftovers

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

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: Scottish apps with a Yankee twist

    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. Over time, the base of this recipe has evolved into 1 part sugar, 2 parts butter and 3 parts flour, with additions to match desired tastes. Taste the flavor of Scotland, YANKED!

    By Jim Bailey|

  • Food

    Food: Let the good pies roll

    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.

    By Sandra Barrera and Rob Lowman Southern California News Group|

  • Food

    Easy as ... slab pie!

    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.

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: A sweet treat that speaks of New England

    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.

    By Jim Bailey|

  • Home and Garden

    FROM THE GROUND UP: Chrysanthemums: flower of the month

    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 . . . ah, well, then it looks like nature was the inspiration for stained-glass windows.

    By Pamela Baxter|

  • Food

    Crock stars!: Three slow-cooker recipes to try now

    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.

    By Emily Ryan For Digital First Media|

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