In Other News

AT THE TABLE WITH: John Sakos

By Bette Banjack|

FOOD: Two trendy kitchen gadgets to try now

It’s Valentine’s Day. And while kitchen gadgets don’t rate high on the list of romantic presents, here are two you’re bound to love — an air fryer and an electric multicooker like an Instant Pot. ...

By Emily Ryan For Digital First Media |

MOST RECENT STORIES

  • Lifestyle

    AT THE TABLE WITH: Gary Russell

    Gary Russell comes from Pittsburgh, Pa. After college, he served four years in the U.S. Army. He served in Korea and then with the 82nd Airborne Division, Ft. Bragg, N.C., as a paratrooper. Gary made 38 jumps in his time there.

    |

  • Food

    THE TREND IS TO BLEND: Meat-and-mushroom recipes to try tonight

    Imagine an award-winning pitmaster serves you a juicy cheeseburger piled high with toppings. Bet your mouth’s watering. But this isn’t your typical patty. There’s a twist — button mushrooms blended with the beef.

    By Emily Ryan For Digital First Media |

  • Food

    QUICK COOK: Indonesian flavors spice up dinner

    This simple, vibrant curry, which originates from the Indonesian island of Java, makes a splendid “introductory” curry. It’s mild enough for sensitive palates, since it does not include any chiles and the white pepper is optional, and it’s super easy to make.

    By Stacie Dong and Simran Singh Special to Digital First Media|

  • Lifestyle

    PHOENIXVILLE: Leadership academy graduates five students

    The 2017 Phoenixville Community Health Leadership Academy recently graduated five students from its ten-week program. The graduates all had a passion for addressing the needs of the greater Phoenixville region. Some of the needs that the students wanted to address during this program include hunger and food insecurity of students at Phoenixville High School, bringing a “nature’s place” to St. Mary’s Shelter, the emotional-support needs of single mothers, creating...

    Submitted to Digital First Media|

  • Lifestyle

    AT THE TABLE WITH: Jose De Los Santos

    In 2001, at the age of 13, Jose came to the United States from the Dominican Republic. He joined his family living in Brooklyn, N.Y. He was the middle child of three children in his immediate family. There is a younger brother and an older sister. But a large extended family are in the area. As a kid, he and his siblings were grateful for whatever had available to them — imply games and play, not high-tech items found today.

    By Bette Banjack|

  • Lifestyle

    AT THE TABLE WITH: Sam Traten

    Prior to meeting for this interview, I had the opportunity to read Sam Traten’s memoir, “Ex Post Facto.” One thing that seem to run through the memoir is his quest for knowledge and himself.

    By Bette Banjack|

  • Food

    Crustacean sensation: These delicious crab cakes are easy to make and luxurious to eat

    These simple crabcakes are easy to make and luxurious to eat. Serve them as appetizers or alongside a big, crisp salad and some garlic bread for a meal that feels celebratory.

    By Stacie Dong and Simran Singh Special to Digital First Media|

  • Lifestyle

    AT THE TABLE WITH: Karen Johns

    You can feel the love and love of life as soon as you step into the Second Avenue home of Jim and Karen Johns. The first time that they saw this home was when they were checking it out for a relative to purchase. Two steps into the door and Karen knew this was her home. The clincher to buying the house was that it was across the street from Reeves Park, home to the annual Dogwood Festival. They consider the porch as a front row seat to all of the festivities.

    By Bette Banjack|

  • Lifestyle

    AT THE TABLE WITH: Phoenixville’s Mr. and Mrs. Santa Claus

    It was the Christmas of 1969 when 18-year-old Tom Mitchell was asked to be a stand-in Santa Claus for the Royersford Jaycees. Just two times as Santa, he was hooked for a lifetime and became the real deal. For 49 years until he unofficially retired in 2008 (officially retired in 2011), he was Santa Claus.

    |

  • Food

    FOOD: Area innkeepers share recipes for holiday breakfasts

    “This is the finishing touch,” said Rick Carro of Fairville Inn in Chadds Ford as he sprinkled pecorino Romano over a vegetable frittata. “I’m going to make a second one of these later on for tomorrow morning because we have 29 guests.”

    By Emily Ryan For Digital First Media |

The Phoenix Reporter and Item: BLOGS