On Your Table: Fall back for a little pasta

By Cathy Branciaroli, Food Correspondent, The Times Green vegetables add brightness to this dish and the meat makes it a substantial dish. No meal is more perfect for the onset of cold weather than a nice hearty plate of pasta.  We all love these  but you don’t need to limit yourself to the classics like spaghetti. In fact, I think greens makes some of the best inspiration for seasonal pasta...

On Your Table: Nothing says ‘Fall’ like apple pie

By Cathy Branciaroli, Food Correspondent, The Times Nothing beats a great apple pie this time of year Being a Midwest girl from Northeast Ohio I am particularly drawn to apples.  Remember Johnny Appleseed?  When we were kids my father took us and our bag of dropped apples to a cider mill nearby where our apples were popped in a bin with everyone else’s and we certainly enjoyed that pungent...

On Your Table: Tomatoes are the bright star in your summer salad

By Cathy Branciaroli, Food Correspondent, The Times Tomato Salad with Cucumbers and Shiraz Dressing Tomato season is upon us and that means we’re about to see our favorite fruit in a whole plethora of shades, shapes and sizes. Sure, these days you can find tomatoes at the grocery store year round. But those perfectly round, usually bland, tomatoes have been genetically modified over the years...

On Your Table: Summer is a great time for pot luck dinners

And how to get your guests to do most of the work By Cathy Branciaroli, Food Correspondent, The Times For a potluck, individual servings can often do better than large casseroles. There’s no better time of the year to gather small groups of friends or relatives for dinner on warm summer evenings. The best approach is to enlist anyone who can work the grill, and beg everyone to make his or her...

On Your Table: You can’t beat brunch for Mother’s Day

By Cathy Branciaroli, Food Correspondent, The Times Mini quiches satisfy a crowd for brunch Whether it’s for Mothers’ Day or just because, a brunch is a no-fuss way to entertain a crowd. As we emerge from the hibernation of winter, there’s no better time to celebrate spring. Buds are greening and tulips are bursting. Spring is full of so much beauty; the tulips peaking through the dirt and...

On Your Table: Celebrate Cinco De Mayo with Mexican and Italian flare

By Cathy Branciaroli, Food Correspondent, The Times Mushrooms are the star in these Italian style enchiladas. Cinco de Mayo is a significant Mexican celebration, originating as a commemoration of the defeat of Napoleon III in 1862 when Mexican soldiers, greatly outnumbered and poorly armed, prevailed versus the forces of France.  In honor of that holiday, many folks plan a Cinco de Mayo fiesta...

On Your Table: Thanksgiving is not just about the turkey

You have to go beyond giving them the bird for a great meal By Cathy Branciaroli, Food Correspondent, The Times Thanksgiving is as much about the side dishes as the star of the dish. Everybody frets about cooking the family turkey for Thanksgiving. Butterball even has a hotline (800-288-8372) so that folks can call and ask questions from experts who are on call throughout the holiday. Mind you,...

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: Eat a peach

Meet the perfect summer fruit By Cathy Branciaroli, Food Correspondent, The Times Whether artfully arranged in a tart as shown here, made into a crumble or served warm in a pie, baked peaches make for summer delicacies. Photo courtesy of Simona Carini Peaches are summer’s greatest fruit – soft and warm yet almost impossibly sweet in their fuzzy golden glory.  Bite into a perfect peach...