Lifestyle

FOOD: Use your noodle with help from the pros |Apr 18, 2018

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.”

AT THE TABLE WITH: Joan Beregi |Apr 12, 2018

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

FOOD: Go nuts for pecans. Area chefs share some recipes |Apr 11, 2018

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.

AT THE TABLE WITH: Mark Szilagyi Jr. |Apr 5, 2018

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.

Coconut-Chocolate Almond Tart is perfect for any occasion |Apr 4, 2018

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.

This vibrant green pea soup gets added brightness from fresh lime juice and a hint of jalapeño |Apr 4, 2018

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.

AT THE TABLE WITH: Lou Beccaria |Mar 30, 2018

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.

Easy Easter cocktails: Sip sangria, martinis, or even a mocktail. How about a Peeps Cocktail |Mar 27, 2018

Hop to it! This Easter pour some fun and colorful cocktails like a Bubbly Bunny or white chocolate Peter Cottontail.

AT THE TABLE WITH: Teresa O’Neill Haag |Mar 22, 2018

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

QUICK COOK: Pita goes fresh and elegant |Mar 21, 2018

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.

FOOD: Make matcha your go-to green tea |Mar 14, 2018

This St. Patrick’s Day, get your green on with matcha — an intense, vibrant green-tea powder enjoyed in everything from lattes to cupcakes to avocado toast.

AT THE TABLE WITH: Richard Moyer |Mar 14, 2018

Richard Moyer was an entrepreneur before there was such a word.

Hosts of ‘America’s Test Kitchen’ share tips on how to make the ultimate corned beef |Mar 13, 2018

Sure, you could buy a plastic-wrapped corned beef at the supermarket, in all its drippy, strangely pink hues. Or you could make it yourself. If you can shop and you can brine, you can corn, say Bridget Lancaster and Julia Collin Davison, the TV hosts of “America’s Test Kitchen” and authors of “Cooking at Home with Bridget & Julia” (America’s Test Kitchen, $35).

AT THE TABLE WITH: Carole Pepe |Mar 8, 2018

If you are lucky enough to be a Facebook friend of Carole Pepe, you will receive an inspirational or uplifting post from her each day. Inspirational and uplifting best describe Carole’s life.

QUICK COOK: These potatoes are truly smashing |Mar 7, 2018

I’m just back from Chicago, where I was helping to care for my 85-year-old mother after she had a knee replacement. Usually when I’m home, I’m too busy seeing friends to cook. This time was different.

FOOD: Local artisanal collaborations to try now -- drinks, cheese and more |Mar 7, 2018

“Share the spirits!” So goes the saying at Five Saints Distilling in Norristown, where fans also can share the caramels thanks to a collaboration with chocolatier Gail Warner.

ART: ‘Touch of the Future’ puts students’ art in the spotlight |Mar 6, 2018

The original artwork of talented students from high schools in Bucks and Montgomery counties is being showcased in the 31st annual “Touch the Future” art show being held at Arcadia University in Glenside.

WEEKEND FUN GRAB BAG: Get ready to DineKOP Restaurant Week, OJR’s craft show and much more |Mar 2, 2018

Good tastes DineKOP Restaurant Week: Twenty-eight restaurants will be participating in the fourth DineKOP Restaurant Week from March 5-11, offering special three-course prix-fixe lunch and dinner menus.

AT THE TABLE WITH: Kim Howard |Mar 1, 2018

Facebook has its advantages and its disadvantages. A good advantage is that it connected me with Kim Howard. Kim and I have been “friends” for quite some time. We seem to like and share many of the same posts.

FOOD: Local chefs offer Flower Show-inspired recipes |Feb 28, 2018

The dish screamed “springtime” — pansies and borage blooms dancing like butterflies through blackberry puree in a deconstructed crab cocktail. Call it a tribute to the Philadelphia Flower Show as edible flowers take “center plate.

Try these Indian-inspired meatballs |Feb 27, 2018

Whether you call them albondigas, polpette or klopse, meatballs are undeniable crowd pleasers. But chicken — or turkey — meatballs can be a little tricky. They tend to be a little dry, bland or both.

AT THE TABLE WITH: Beth Burckley |Feb 22, 2018

Beth Burckley hails from the Cherry Hill/Collingswood, N.J., area. It was there that she met Brian Howell, an Alabama native. The couple moved to Phoenixville after Beth spent a year commuting to the area for work.

FROM THE GROUND UP: Japanese red maple trees still holding on to their leaves |Feb 22, 2018

My friend Jane Antley lives in the borough of West Chester. She emailed me last month with a question about leaf drop. “I’ve been meaning to write to you for several weeks about something that has me perplexed this year: the Japanese red maples.

HOME COOK: Make the ultimate Korean bibimbap at home |Feb 21, 2018

Every country has a distinctive comfort food. For Korea, it’s bibimbap, the rice bowl topped with grilled beef, a veritable veggie rainbow and a fried egg, drizzled with spicy gochujang and mixed with a spoon.

Local chefs compete with cookie-inspired dishes to benefit Girl Scouts of Eastern Pennsylvania |Feb 21, 2018

Thin Mint S’mores, anyone? How about a Lemonade Icebox Pie or Toffee Takeover cocktail?

Spay and Save: This grey tabby loves to cuddle |Feb 18, 2018

Krissy is a female, spayed, 1 to 2 years, grey tabby found starving in Roxborough. She is loving and vocal, loves people and is good with both cats and dogs. Please give her a forever home where she will never be on the streets again.

AT THE TABLE WITH: John Sakos |Feb 15, 2018

John Sakos lights up the room when he enters. He overflows with a joy for life and food.

FOOD: Two trendy kitchen gadgets to try now |Feb 14, 2018

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.

Spay and Save: Cats who need a forever home |Feb 11, 2018

Sasha is a sweet soul, loves to be petted and probably should be the only kitty of the house. She loves to play. Give her a sunny window sill to nap in and she is good to go. She was found homeless and hungry in King of Prussia and was lucky to find a wonderful foster home.

AT THE TABLE WITH: Judy Serdy Gelinas |Feb 8, 2018

Judy Serdy Gelinas grew up on a farm in close-knit Hungarian family. She was the youngest of four Serdy children — three boys then Judy who must have been the family princess.

FOOD: Surprise your valentine with homemade truffles |Feb 8, 2018

They come in flavors like champagne, red velvet, strawberry cheesecake and crème brûlée. They’re small in size, big in flavor, and they scream, “Valentine’s Day!”

AT THE TABLE WITH: Mary Jane Mitchell |Feb 1, 2018

Why do people bond and get drawn together? It is hard to tell.

FROM THE GROUND UP: Get inspired by the new All-America Selections |Feb 1, 2018

There’s a lot that has to happen before flowers come popping out in our gardens. Even before the seeds show up in store displays and garden catalogues, there are years of development, trial and error, striving for certain characteristics worthy of introducing to the public.

FOOD: 5 stellar soups to warm your soul |Jan 31, 2018

Got plans for game day? Call an audible and host your own “Soup-er” Bowl.

Spay and Save: Mimi has had a tough go of it |Jan 26, 2018

Mimi is a gray and white female, one to two years of age and spayed. She was rescued from the streets of North Philadelphia. Her owner put her outside with her bowls and litter box when a new puppy was brought home.

AT THE TABLE WITH: BP Miller |Jan 25, 2018

BP (which stands for Brian Paul) Miller is an award-winning photographer and photojournalist.

Spay and Save: “Thumper” saved from the streets |Jan 24, 2018

Thumper is a gorgeous, long-haired orange/white male approximately four months. He is neutered, vaccinated and ready only for the most committed home that will care for him all of his 10 to 15-year life.

QUICK COOK: Try a super bowl of soup |Jan 24, 2018

January is always a time for me to set intentions for the year, to clean out my closets and my body. But cleansing does not have to be hardcore. No need for fasting or eating food that tastes like cardboard.

FOOD: Nutrition experts offer tips to cut sugar |Jan 24, 2018

There’s no way to sugarcoat it. “Most of us eat more sugar than we should,” said Judy Matusky of Athens Nutrition in Ardmore. “Where are all those added sugars coming from? And once you can identify where they’re coming from, how can you cut back?”

Ambler’s Lucky Well owner hopes to hire people experiencing homelessness |Jan 23, 2018

AMBLER >> If Chad Rosenthal, the owner of barbecue joint The Lucky Well, has anything to say about it, his restaurant will soon represent a lot more than Memphis-style comfort food. It will be a symbol of philanthropy.

HEALTHY LIVING: Keep off the pounds for good |Jan 19, 2018

The holidays are over, and as the fog of eggnog, gingerbread and candy canes lifts, many people find themselves confronting the harsh reality of the bathroom scale.

AT THE TABLE WITH: Gary Russell |Jan 18, 2018

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.

QUICK COOK: Indonesian flavors spice up dinner |Jan 17, 2018

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.

THE TREND IS TO BLEND: Meat-and-mushroom recipes to try tonight |Jan 17, 2018

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.

PHOENIXVILLE: Leadership academy graduates five students |Jan 16, 2018

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.

AT THE TABLE WITH: Jose De Los Santos |Jan 11, 2018

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.

AT THE TABLE WITH: Sam Traten |Jan 4, 2018

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.

Crustacean sensation: These delicious crab cakes are easy to make and luxurious to eat |Jan 2, 2018

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.

AT THE TABLE WITH: Karen Johns |Dec 27, 2017

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.

AT THE TABLE WITH: Phoenixville’s Mr. and Mrs. Santa Claus |Dec 21, 2017

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.