Lifestyle

Thanksgiving all-stars: Recipes from chef Jose Garces, Lisa Thomas-Laury and Philly native Frankie Avalon |Nov 15, 2017

This holiday, add some star power to your meal with celebrity recipes that will have guests giving thanks.

Newly discovered painting shows Washington’s wartime tent. Will go on view at Museum of the American Revolution in Philadelphia |Nov 15, 2017

PHILADELPHIA >> Philip Mead was online late one night in May, looking for possible artifacts from the American Revolution, when a painting up for auction caught his eye and got his heart racing.

FROM THE GROUND UP: Bringing the outdoors in |Nov 15, 2017

It took just that one night last week when the temperature dropped to somewhere around twenty degrees. Bam! That was it. The active growing season is over. Mother Nature has closed up her summer shop and moved it farther south.

FROM THE GROUND UP: Family vineyards hold fast in line of fire |Nov 9, 2017

The first time I went to Santa Rosa, California it was just a pop-up visit. In San Francisco on business, I rented a car for a day and drove north up Route 101 to visit my aunt in the senior-living facility she had moved into, and to see my cousin Lauren and her husband John, who live a little farther up the road near Calistoga.

FOOD: Colorful pomegranates pack a punch |Nov 8, 2017

What ingredient works equally well in a smoothie, salad, hummus or vodka? It’s pomegranate, a superfood in season now. In fact, November’s National Pomegranate Month.

FROM THE GROUND UP: Mystery caterpillar reveals nature’s intricacies |Nov 2, 2017

I’ve been on the planet for more than six decades and out and about in nature for much of that time. While I’m still often awe-inspired by a new place or plant I come across, I’m rarely surprised anymore.

Bountiful Brassicas: Don’t miss these fall veggies |Nov 1, 2017

“What IS that?” asked a skeptical shopper at the West Chester Growers Market, pointing to a spiky, lime-green cruciferous veggie.

Berks County native pens book on history of scrapple |Oct 26, 2017

“For a long time, anytime I had the opportunity to write about Pennsylvania Dutch culture and the food of my culture — I would,” said Amy Strauss, food and drink writer.

Barto native pens book on history of scrapple |Oct 24, 2017

“For a long time, anytime I had the opportunity to write about Pennsylvania Dutch culture and the food of my culture – I would,” said Amy Strauss, food and drink writer. Her first book, “Pennsylvania Scrapple: A Delectable History” hit bookshelves on Monday, Oct.

CHEERS! Scare up some Halloween cocktails |Oct 24, 2017

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 Margarita.

THE YANKEE CHEF: Try this pineapple- and coconut-flavored delight |Oct 23, 2017

We have all had coconut cream pie and by adding the ultimate in sweet fruit to it, you have a tremendously flavored pie that is simple and such a treat!

FROM THE GROUND UP: What’s wrong with this picture? |Oct 19, 2017

My friend Pam Smyth made a poignant post to Facebook last week. Along with a photo of some of the beautiful Coatesville fields and woodlands near her home, she wrote,

Pottstown Halloween parade kicks off at 7 p.m. on Oct. 24 |Oct 19, 2017

About 350 children dressed in their finest costumes will march down High Street in the annual Pottstown Community Halloween Parade on Tuesday, Oct. 24, beginning at 7 p.m. at High and Bailey streets.

FOOD: These loaded potatoes pack a healthy punch |Oct 18, 2017

Piled high with toppings, stuffed potatoes qualify as classic comfort food. But with a few easy changes, chefs transform them into nutritional powerhouses. And so can you.

THE YANKEE CHEF: Cooler temperatures demand a ragout |Oct 17, 2017

Peppery Sausage Ragout INGREDIENTS

FROM THE GROUND UP: Area garden destination, Chanticleer, is a treat |Oct 12, 2017

If you’re looking for a garden destination while there are still some warm-ish fall days to enjoy, I can’t recommend a better place than Chanticleer. Located in Wayne, PA, the garden occupies thirty-five of the forty-seven acres of the former estate of Adolph Rosengarten Jr.

THE YANKEE CHEF: Taming the spice level on a unique lamb dish |Oct 11, 2017

Oh the spiciness of Mongolian Lamb is what keeps the shepherds from overheating in the summertime. Honestly! Those wanderers in Eastern Asia of old knew how to cook with spices.....hot spices, that is.

FOOD: Step aside pumpkin spice, maple pecan flavor is here |Oct 11, 2017

Is pumpkin spice passé? This fall, follow a certain coffee shop’s lead and make the most of maple pecan… in lattes and so much more.

Berks County woman creates app to help others transform the body and mind |Oct 10, 2017

A local trainer is making fitness accessible and convenient for her clients through an app that uses video call sessions and goal-setting practices to make the change to a healthier lifestyle that much easier.

FROM THE GROUND UP: Garden ‘weed’ turns out to be native plant and might be growing in a garden near you |Oct 6, 2017

Last week I noticed a new flowering “weed” in my garden. It’s tall, with notched, opposite leaves and branching heads of tiny white flowers. It’s also trying to take over.

FOOD: Tasty ways to try pears now |Oct 4, 2017

After stopping to greet customers, Ed Weaver continued checking the pears on display in his farm market — straightening boxes, occasionally grabbing a ripe one.

THE YANKEE CHEF: This simple bread makes a statement |Oct 3, 2017

There really isn’t anything I can say about Maine Black Bread. It is simple and sweet but without being too sweet. Reminiscent of Russian black bread, but with a Yankee flair.

‘It’s five o’ clock somewhere.’ Here are five unique tiki cocktails to enjoy |Sep 28, 2017

There’s something irresistible about a great tiki bar. Whether you’re off in the tropics or here at a local tiki joint, you’re soon overcome by sensations of sun-kissed languor and vacation ease.

FOOD: Local producers offering specialty mushrooms |Sep 26, 2017

“We still handpick all of our mushrooms,” said Linda Phillips Steller, leading an impromptu tour of the family business, Phillips Mushroom Farms in Kennett Square. “We grow shiitake mushrooms in those houses down there.

THE YANKEE CHEF: Adding more tang to a favorite dish |Sep 26, 2017

One of my favorite Asian dishes has got to be Tangerine Beef. But I wanted something with more flavor and tang. Here is the best Yanked recipe with Tangerine Beef in mind, but with a tweek.

FROM THE GROUN UP: Pawpaws bring garden club members, friends together |Sep 21, 2017

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.

THE YANKEE CHEF: This fruity treat will satisfy any sweet tooth |Sep 20, 2017

Pineapple Peach Danish Need I say more?

FOOD: Kiwi berries pack a big taste |Sep 20, 2017

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.

THE YANKEE CHEF: This hearty salad hints of autumn |Sep 12, 2017

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.

FOOD TRENDS: Shakshuka ... the new brunch darling |Sep 6, 2017

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.

THE YANKEE CHEF: Here’s another way of using butternut squash |Sep 5, 2017

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.

FROM THE FROUND UP: Nature’s pinhole camera |Aug 31, 2017

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.

THE YANKEE CHEF: A pudding that would make ancestors proud |Aug 30, 2017

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.

TRAVEL: St. Augustine: The Oldest City in America revitalizes with fountain of youth and a shot of bourbon |Aug 25, 2017

Florida and history are often viewed as mutually exclusive.

FROM THE GROUND UP: Blooming now in a garden near you |Aug 24, 2017

You’ve probably seen them — the big masses of bright, frilly flowers blooming now on tall shrubs with exfoliating bark. These are crepe myrtles and it’s been impossible not to notice them lately.

Tel Hai speaker Soren West talks about hiking the Appalachian Trail at 75 |Aug 23, 2017

Tel Hai Retirement Community’s Life Enrichment Committee invites the public to attend an educational lecture titled “The Story of Sojourner: Hiking the Appalachian Trail at 75” on Friday, Sept.

FOOD: Let veggies take center stage on the grill |Aug 22, 2017

In honor of Pennsylvania Produce Month, lighten up the grill and let veggies take “center flame.”

THE YANKEE CHEF: Craving some ribs? These are easy to prepare |Aug 22, 2017

Want ribs? Want simple to prepare ribs? Want some good ol’ tasty, simple to prepare ribs? This is your recipe. What a great flavor and you most likely have everything in your fridge or pantry already.

FROM THE GROUND UP: Vacation, tides, and the rhythms of life |Aug 17, 2017

I just got back from our annual family vacation on the coast of Maine. There is something about the quantity and the quality of all the blue and green — the ocean and the forests — that keeps calling us back.

Ivan Stoltzfus of Honey Brook returns home from second cross-country tractor ride |Aug 16, 2017

Ivan Stoltzfus of Honey Brook returned home from his second drive across the country on his 1948 John Deere Model A Tractor benefiting Across America for Wounded Heroes.

FOOD: Zounds, me hearties! It’s National Rum Day |Aug 16, 2017

Forget “yo-ho-ho.” When the women behind Full Spirited Flavours need rum, they don’t buy a bottle. They import 55-gallon drums.

Breweries of the Philadelphia suburbs |Aug 15, 2017

Everybody loves a good beer, and the Philadelphia suburbs is home to many breweries that could be the creator of your next favorite. The list below features a range of breweries across the suburbs.

THE YANKEE CHEF: Step out of the box with this berries and cake treat |Aug 15, 2017

Want something a little out of the ordinary? This “communal” summertime dessert is perfect as is or have some real vanilla bean ice cream for your friends and family to scoop right on top of this fantastic dessert.

COMMUNITY: Local 4-H members place in horse championship show |Aug 15, 2017

The 4th annual Pennsylvania State 4-H Junior Horse Championship Show was held at the Centre County Grange Fairgrounds in Centre Hall. More than 150 4-H members from across Pennsylvania exhibited horses in performance and in hand classes, totaling over 500 entries for the weekend.

TASTE-OFF: Trader Joe’s best — and worst — chocolate cookies |Aug 15, 2017

Cookies are a magical food — especially when they’re studded with chocolate chips or chunks. They’re an instant pick-me-up and all-around great snack. You can make them at home, of course, but another option is to leave the measuring and mixing to Trader Joe’s.

TRENDING: Safely celebrating the upcoming Great American Eclipse |Aug 15, 2017

It’s not going to be your average Monday.

FROM THE GROUND UP: ‘A Hole In the Wind’ is an engaging ride |Aug 10, 2017

In the spring of 2011, David Goodrich dipped the front tire of his bicycle into the Atlantic Ocean at Lewes, Delaware. The next symbolic ocean dip would be in the Pacific, on the Oregon coast. In between oceans, Goodrich would pedal his bike, solo, across prairies and mountains, through driving rains and moisture-sucking heat, buck stiff headwinds, and make the most of the occasional tailwind.

THE YANKEE CHEF: Tangy cake with sweet summer flavor |Aug 8, 2017

I have been experimenting and trying various combinations to get a pound cake to taste just like lemonade for quite some time now. At the same time, I wanted to reduce the amount of sugar without affecting the taste.

FOOD: Well-traveled sandwiches for backpacks, beach bags and baskets; local chefs share recipes |Aug 8, 2017

Imagine hiking a sun-dappled trail through the woods. Around a bend, you spot a sparkling lake and stop to enjoy the view. You reach in your backpack and pull out … a protein bar? Make that a hearty sandwich instead.

Watermelons, cantaloupes are summer treats. Enjoy these three refreshing recipes |Aug 1, 2017

One by one, they knocked. At Pete’s Produce Farm in West Chester, shoppers tapped “Sugar Babies,” cantaloupes, red and yellow seedless watermelons — listening for a good one, leaving satisfied they’d found the best.