Last-minute Valentine’s Day desserts
By Cathy Branciaroli, Food Correspondent, The Times
A little chocolate can go a long way to saying “I love you” to your sweetie on Valentine’s Day.
Valentine’s day is upon us but don’t stress out. Making the day special can be as easy or as elaborate as you’d like to make it. Simple seems best as the clock is ticking down. And last minute dishes can be just as delightful as...
On Your Table: simple suppers to start the New Year
By Cathy Branciaroli, Food Correspondent, The Times
Roasting chicken thighs and accompanying savories on a sheet pan makes for a simple supper.
Whew – we made it through the holidays, with plenty of rushing about and cooking. So now, it’s time to relax and to prepare simple, easy suppers. But make no mistake in underestimating such simple dishes. They can be bursting with flavor. I think of simple...
Give extra ‘thanks’ for safety this holiday
With the Thanksgiving holiday, folks around the Chester County area will be indulging in two activities: travel to be with friends and family and, of course cooking.
While both are cornerstones of the holiday season, both can offer hazards if folks don’t exercise appropriate caution.
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On Your Table: Cooking in Julia Child’s kitchen
My visit to the legend’s home in France
By Cathy Branciaroli, Food Correspondent, The Times
The author, posing with the famous pegboard that husband Paul Child created for French Chef Julia Child in the 1960’s.
Thanks to a friend with connections, ten of us food writers and food artisans spent the week at Julia Child’s get-away home in the south of France just this month. The village actually...
On Your Table: Zucchini is fresh, local and tasty
By Cathy Branciaroli, Food Correspondent, The Times
Zucchini come in all shapes and sizes. Try stuffing one of these globe varieties with rice and vegetables for a new take on summer taste.
There’s no shortage of locally-grown zucchini this time of year, whether from home gardens or farmers markets, and while zucchini is available at the grocery year-round, it tastes best in season. Guess what...
On Your Table: Spring means tasty local Asparagus
April to June is the best season for fresh local crop
By Cathy Branciaroli, Food Correspondent, The Times
An easy and light dish is Asparagus quiche which can be made with many spring ingredients
Asparagus is one of those spring treasures that we patiently wait for all year long. Once it’s finally in season, we want to treat it simply, letting the fresh flavor of this vegetable shine through....
