In Other News

FOOD: These loaded potatoes pack a healthy punch

By Emily Ryan For Digital First Media |

THE YANKEE CHEF: Cooler temperatures demand a ragout

Peppery Sausage Ragout INGREDIENTS ...

By Jim Bailey The fall is the perfect time of year for this ultimate in ragouts! Ragouts are usually heavily spiced and is usually considered a stew |


  • 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.


  • 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|

  • Home and Garden

    FROM THE GROUND UP: Blooming now in a garden near you

    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. Week after week, their branches have been clad in profuse panicles in a variety of colors — their “signature” pink, along with plain white, and shades of purples and crimson. Gorgeous! And we can expect the blooms to continue a few weeks longer.

    By Pamela Baxter|

  • Food

    FOOD: Let veggies take center stage on the grill

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

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: Craving some ribs? These are easy to prepare

    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. Get to grillin’!

    By Jim Bailey|

  • Lifestyle

    FROM THE GROUND UP: Vacation, tides, and the rhythms of life

    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. And so does our hideaway — a little cottage that sits on a wooded bluff about fifty feet above a bay; it takes a hike down a series of wooden steps and ladders to actually get to the water’s edge.

    By Pamela Baxter|

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