On Your Table: Lighten up and deconstruct

By Cathy Branciaroli, Food Correspondent, The Times Lightening up familiar favorite dishes is a great way to please the family while serving healthier dishes. If the recent spate of springtime weather (this week’s crazy winter weather notwithstanding) has started you thinking about summertime and bathing suits, now is the time to start lightening up food choices. And, by the way, this doesn’t...

On Your Table: Gumbo is for Mardi Gras

By Cathy Branciaroli, Food Correspondent, The Times Mardi Gras, the New Orleans celebration of Fat Tuesday which is marked by eating, drinking and parading. The raucous event preceding the start of Lent will soon be upon us. Let’s face it, Mardi Gras is an excuse to party, or at least host friends over for a festive dinner. And gumbo in its many variations is at the heart of Mardi Gras celebrations. So...

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...

On Your Table: You carved ’em, now cook those pumpkins

And it’s time to go beyond just pie By Cathy Branciaroli, Food Correspondent, The Times Carved pumpkins from the Chadds Ford October Great Pumpkin Carve donated by H.G. Haskell of SIW Vegetables on Route 100. Pumpkins make for many a sweet treat like pies and other baked goods this time of year considering the upcoming Thanksgiving holiday, but they have many other benefits.   They are...

On Your Table: Take corn beyond the cobb

Try pasta with a creamy corn sauce and summer vegetables By Cathy Branciaroli, Food Correspondent, The Times Enjoy corn pureed and used as a sauce over pasta dressed with fresh summer vegetables. The saying goes that corn should be “knee high by the fourth of July”. Well this year’s crop certainly has surpassed that standard here in the midst of August. Today, driving down a rolling country...

On Your Table: Summer produce in its glory

Fresh, local corn, tomatoes, peppers and more are a delight ByCathy Branciaroli, Food Correspondent, The Times It’s all fresh, local and delicious! This is the peak season for locally grown produce. We’ve been enjoying the summer produce season for weeks already, but it’s right now – when July has melted its way into August that the summer harvest is at its peak. Corn is...

On Your Table: It’s Grilling Season

Summer is here, so is delicious flavor By Cathy Branciaroli, Food Correspondent, The Times Grilled fruits combined with vegetables add smokiness and sweetness to summer salsas. In late June it’s already high summer, so get ready to get cooking with fire – grilling that is. Grilling brings out the best in the usual roster of meats, fish and vegetables. After a stint on the grill they emerge...

On Your Table: Enjoy Summer potlucks with no-fuss dishes

A few tips to make your warm-weather event a success By Cathy Branciaroli, Food Correspondent, The Times Layered salads make for spectacular potluck dishes. Potlucks are cropping up everywhere these days in a resurgence of popularity and it’s time to jump on the bandwagon. Who would not enjoy an event where there are so many dishes to choose from? Generally there is something for everyone, from...

So Sweet! May is National Strawberry Month

You don’t have to wait until June’s Strawberry Fest to get ‘Berry’ happy By Cathy Branciaroli, Food Correspondent, the Times These individual tartlets combine the best of spring strawberries with the tart taste of their spring partner, rhubarb. Photo courtesy of Annalise at Completely Delicious. May is National Strawberry month, when we celebrate the love of these juicy...

Fermentation for the health of it

Age old technique preserves foods, adds healthy live bateria to diet By Matthew Lapp, Columnist, The Times Fermenting is an age-old method used to preserve food.   In fact, according to Robin Foroutan, MS, RD the earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent. Since then, nearly every civilization has included at least one fermented food in its culinary...