In Other News

FROM THE GROUND UP: Getting the most out of the Flower Show

By Pamela Baxter|

FOOD: Fun fare for Fat Tuesday

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. ...

By Emily Ryan For Digital First Media|

MOST RECENT STORIES

  • Food

    Food just might get you high at High Street

    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.

    By Len Lear For Digital First Media|

  • Home and Garden

    FROM THE GROUND UP: Time to think about the next veggie garden season

    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. It’s not just last year’s varieties to consider. Seed companies work continuously to come out with new and better varieties of old standards. The choices can be...

    By Pamela Baxter Columnist|

  • Food

    FOOD: Dig into breakfast, lunch or dinner bowls

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

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: Jezebel Sauce complements these appetizer croquettes

    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.

    By Jim Bailey|

  • Food

    Have a tea party: January is National Hot Tea Month

    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.

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: This cake spreads some sweetness

    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. You will adore the crispy topping, as will the super easy preparation.

    By Jim Bailey|

  • Food

    NUTRITION: Turmeric should take root in our diets

    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.

    By LeeAnn Weintraub Special to Digital First Media|

  • Food

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

    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. approached Montgomery County’s acclaimed Karamoor Estate with the idea to barrel age a beer in Karamoor’s wine casks. The result: a farmhouse style beer named...

    By Matt Brasch For Digital First Media|

  • Entertainment

    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|

  • Food

    THE YANKEE CHEF: Gluten-free cake is a ‘chocolaty delight’

    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.

    By Jim Bailey|

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