In Other News

Barto native pens book on history of scrapple

By Rebecca Blanchard rblanchard@21st-centurymedia.com @boyertowntimes on Twitter|

CHEERS! Scare up some Halloween cocktails

This Halloween, area mixologists are putting the b-b-b-boo in boozy with positively “defrightful” cocktails. And they’re sharing those howl-raising recipes, so you too can get in the spirit — starting with a Blood Orange Ma...

By Emily Ryan For Digital First Media |

MOST RECENT STORIES

  • Home and Garden

    FROM THE GROUN UP: Pawpaws bring garden club members, friends together

    Last Saturday, my friend Sharon Richardson reached out to several master gardeners and members of her garden club who live nearby. She also reached out to me. The email subject line read, “The sweet smell of success.” When I walked into Richardson’s house the next day, it was as she had promised: the air was laden with the aroma of pawpaws — sweet, fruity, tropical.

    By Pamela Baxter|

  • Food

    FOOD: Kiwi berries pack a big taste

    Years ago, when Ed Weaver of Weaver’s Orchard in Morgantown considered adding kiwi berries, he offered samples to test the market. Many customers had never seen them before, but the response “was phenomenal,” and “the ‘wow factor’ was there.”

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: This fruity treat will satisfy any sweet tooth

    Pineapple Peach Danish Need I say more?

    By Jim Bailey|

  • Home and Garden

    FROM THE GROUND UP: The sweet smell of fall

    One of my favorite things to do during the week is to put on my knapsack and walk into Kimberton to check my mail at the post office and shop for groceries at a local store. It’s a nice break from my desk and is reasonably good exercise — three miles round trip and some up-and-down to the landscape.

    By Pamela Baxter|

  • Food

    THE YANKEE CHEF: This hearty salad hints of autumn

    This is one of those “salads” that tastes and satisfies as a hearty side dish. Wonderful flavor, filling without feeling guilty and perfectly suited for all times of year. Just a hint of protein is all this recipe needs to accomplish all this and more.

    By Jim Bailey|

  • Food

    FOOD TRENDS: Shakshuka ... the new brunch darling

    When chef John Gorham put shakshuka on the menu at Portland’s Tasty n Sons when it opened in 2010, the dish was virtually unknown in the United States. You might spot this breakfast entree of poached eggs nestled in a savory, not-too-spicy tomato-pepper stew at an Israeli or Middle Eastern restaurant, but shakshuka was far from a weekend brunch staple.

    By Jennifer Graue Special to Digital First Media|

  • Food

    THE YANKEE CHEF: Here’s another way of using butternut squash

    This dish is a gorgeous blend of colorful cabbage, carrots and squash and mixed into the tastiest blend of flavors you can add to coleslaw. A must serve at that final get together of the summer.

    By Jim Bailey|

  • Lifestyle

    FROM THE FROUND UP: Nature’s pinhole camera

    On Aug. 21, millions of people in the United States, including many of us here in the Delaware Valley, turned eyes skyward to watch our portion of the phenomenon of a total solar eclipse.

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  • Food

    THE YANKEE CHEF: A pudding that would make ancestors proud

    The original Hasty Pudding, or Indian Pudding, is probably the very first dessert ever made on New England shores by our European ancestors. Don’t listen to other so called culinary historians when they note that Indian Pudding should be baked in order to be classic. This is entirely untrue! This New England dessert was made in a “great kettle” over the fire. Eggs were not wasted in this pudding originally, and are not needed now. When eggs are added, then Indian Pudding...

    By Jim Bailey|

  • Recreation and leisure

    TRAVEL: St. Augustine: The Oldest City in America revitalizes with fountain of youth and a shot of bourbon

    Florida and history are often viewed as mutually exclusive.

    By Ed Condran For Digital First Media|

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