In Other News

FOOD & DRINK: Everything’s coming up rosé!

By Emily Ryan For Digital First Media |

FOOD: Let’s hear it for strawberries!

With a name like Historic Strawberry Mansion, “naturally, we have strawberries,” said Connie Ragsdale, president of the Fairmount Park landmark. “In the 1880s and 1890s, people would come to pick wild strawberries.”

By Emily Ryan For Digital First Media|

MOST RECENT STORIES

  • Food

    Coconut-Chocolate Almond Tart is perfect for any occasion

    Put away the matzo meal. Bay Area blogger Andrea Potischman of Simmer + Sauce has bestowed upon us the secret to delicious Passover from-scratch baking: almond flour.

    By Jessica Yadegaran Bay Area News Group|

  • Food

    Easy Easter cocktails: Sip sangria, martinis, or even a mocktail. How about a Peeps Cocktail

    Hop to it! This Easter pour some fun and colorful cocktails like a Bubbly Bunny or white chocolate Peter Cottontail.

    By Emily Ryan For Digital First Media|

  • Food

    QUICK COOK: Pita goes fresh and elegant

    I recently had this salmon sandwich at a San Francisco restaurant and I have to say, it’s a dish worth copying. I raced to the market, then to the kitchen to develop my own twist on it.

    By Bibby Gignilliat Special to Digital First Media|

  • Food

    FOOD: Make matcha your go-to green tea

    This St. Patrick’s Day, get your green on with matcha — an intense, vibrant green-tea powder enjoyed in everything from lattes to cupcakes to avocado toast.

    By Emily Ryan For Digital First Media |

  • Food

    Hosts of ‘America’s Test Kitchen’ share tips on how to make the ultimate corned beef

    Sure, you could buy a plastic-wrapped corned beef at the supermarket, in all its drippy, strangely pink hues. Or you could make it yourself. If you can shop and you can brine, you can corn, say Bridget Lancaster and Julia Collin Davison, the TV hosts of “America’s Test Kitchen” and authors of “Cooking at Home with Bridget & Julia” (America’s Test Kitchen, $35). It’s just a matter of starting early enough.

    Special to Digital First Media|

  • Food

    FOOD: Local artisanal collaborations to try now -- drinks, cheese and more

    “Share the spirits!” So goes the saying at Five Saints Distilling in Norristown, where fans also can share the caramels thanks to a collaboration with chocolatier Gail Warner.

    By Emily Ryan For Digital First Media |

  • Food

    QUICK COOK: These potatoes are truly smashing

    I’m just back from Chicago, where I was helping to care for my 85-year-old mother after she had a knee replacement. Usually when I’m home, I’m too busy seeing friends to cook. This time was different. Each day, I’d go to Whole Foods to shop for fresh food to create a delicious meal for my mom and family. It gave me a chance to try some new dishes, including these easy, delicious do-ahead smashed potatoes.

    By Bibby Gignilliat Special to Digital First Media|

  • Entertainment

    WEEKEND FUN GRAB BAG: Get ready to DineKOP Restaurant Week, OJR’s craft show and much more

    Good tastes DineKOP Restaurant Week: Twenty-eight restaurants will be participating in the fourth DineKOP Restaurant Week from March 5-11, offering special three-course prix-fixe lunch and dinner menus. Lunch menus are priced at $10, $15 or $20 and dinner menus are priced at $20, $30 or $40. A portion of the proceeds is donated to Children’s Hospital of Philadelphia King of Prussia Specialty Care & Surgery Center. New this year, DineKOP introduces KOP Shops for...

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

  • Lifestyle

    FOOD: Local chefs offer Flower Show-inspired recipes

    The dish screamed “springtime” — pansies and borage blooms dancing like butterflies through blackberry puree in a deconstructed crab cocktail. Call it a tribute to the Philadelphia Flower Show as edible flowers take “center plate.”

    By Emily Ryan For Digital First Media|

  • Food

    Try these Indian-inspired meatballs

    Whether you call them albondigas, polpette or klopse, meatballs are undeniable crowd pleasers. But chicken — or turkey — meatballs can be a little tricky. They tend to be a little dry, bland or both.

    By Jackie Burrell Bay Area News Group|

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