In Other News

Potluck salads: New recipes in time for Memorial Day

By Emily Ryan For Digital First Media |

QUICK COOK: Mini croque monsieurs make grilled cheese even better

In France, croque monsieurs are served in cafes and bars as a snack. Every food seems to taste better in its French derivation and these grilled ham and cheese sandwiches are no exception. The difference is a rich bechamel, a white sauce made from a r...

By Bibby Gignilliat Special to Digital First Media|

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  • Food

    FOOD: Use your noodle with help from the pros

    It’s late. You’re hungry, tired. You reach for a take-out menu, but have second thoughts. Colu Henry knows the feeling. In fact, it inspired her to write “Back Pocket Pasta.”

    By Emily Ryan For Digital First Media |

  • Lifestyle

    AT THE TABLE WITH: Joan Beregi

    Joan Beregi is a strong woman who gathers her strength from battling a seizure condition her entire adult life.

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  • Food

    FOOD: Go nuts for pecans. Area chefs share some recipes

    In the kitchen of Malvern’s Strawberry Bakery, French chef Jean-Pierre Bournazel multitasked — prepping a 12-foot piece of puff pastry for Napoleons, cutting lemon squares and creating Instagram-worthy praline chocolate cakes.

    By Emily Ryan For Digital First Media |

  • Lifestyle

    AT THE TABLE WITH: Mark Szilagyi Jr.

    Mark Szilagyi Jr. is one of your “local good neighbor pharmacists” at the Gateway Pharmacy. Over the years, he was my mom’s pharmacist via the telephone. We spoke often; as the Gateway delivers, we seldom saw each other. It was during the ribbon-cutting of Teresa O’Neill Haag’s wall mural on the side of the Gateway building that we actually spoke of other things besides medications.

    By Bette Banjack|

  • Food

    This vibrant green pea soup gets added brightness from fresh lime juice and a hint of jalapeño

    Spring is here and so are all those delicious spring vegetables, including sweet peas. This recipe is a great starter for your next celebration, whether it’s a bridal or baby shower or any spring party. You can serve it as a first course, but it’s also fun to serve it as an appetizer in soup-shooter glasses or in mini cups.

    By Bibby Gignilliat Special to Digital First Media|

  • 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|

  • Lifestyle

    AT THE TABLE WITH: Lou Beccaria

    It has been a 46-year journey for a young boy from the blue-collar neighborhood of Tioga in Philadelphia to being the president and CEO of Phoenixville Community Health Foundation. He is Lou Beccaria.

    By Better Banjack|

  • 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|

  • Lifestyle

    AT THE TABLE WITH: Teresa O’Neill Haag

    Teresa O’Neill Haag coming to Phoenixville was a true gift to the community.

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  • 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|

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