In Other News

AT THE TABLE WITH: Mark Pinto

By Bette Banjack|

FROM THE GROUND UP: Bringing the outdoors in

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. What to do now? Of cour...

By Pamela Baxter|

MOST RECENT STORIES

  • Food

    THE YANKEE CHEF: Try this pineapple- and coconut-flavored delight

    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!

    By Jim Bailey|

  • Home and Garden

    FROM THE GROUND UP: What’s wrong with this picture?

    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,

    By Pamela Baxter|

  • Lifestyle

    AT THE TABLE WITH: Ryan Conroy

    Ryan Conroy was born in Phoenixville after his parents moved from Royersford to his great-grandparents’ house on High Street. He graduated from the Phoenixville Area High School in 2000. He belongs to the new millennium of “go-getters.” Ryan recalls the revitalization of the Colonial Theater being his first awareness to Phoenixville’s up-swing.

    By Bette Banjack|

  • Food

    FOOD: These loaded potatoes pack a healthy punch

    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.

    By Emily Ryan For Digital First Media |

  • Food

    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 |

  • Home and Garden

    FROM THE GROUND UP: Area garden destination, Chanticleer, is a treat

    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. Despite its size, the gardens — on what was once just sweeping lawn dotted with trees — have a surprisingly intimate feel to them.

    By Pamela Baxter|

  • Lifestyle

    AT THE TABLE WITH: Nancy McGuigan

    Nancy McGuigan’s smile lights up the world, as do her genuine grace and insight.

    By Bette Banjack|

  • Food

    FOOD: Step aside pumpkin spice, maple pecan flavor is here

    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.

    By Emily Ryan For Digital First Media|

  • Food

    THE YANKEE CHEF: Taming the spice level on a unique lamb dish

    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. And they knew that the spicier the dish, the cooler they were working in the hot sun. I took the liberty of adding a subtle touch of nature to offset this heat. And served over another one of natures sweet gifts, peas, is perfect.

    By Jim Bailey|

  • Lifestyle

    AT THE TABLE WITH: Richard Devaney

    If you don’t recognize the name, he is also known as “Gump”; he is a popular icon in Phoenixville.

    By Bette Banjack|

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