On Your Table: More colorful uses for eggs on Easter
Leave the colored variety to the kids, enjoy these tasty options for Easter Brunch
By Cathy Branciaroli, Food Correspondent, The Times
Eggs are for Easter – or, at any rate, for celebrating spring, and brunch is a favorite way to enjoy them in family gatherings for the spring holiday. Nutritional powerhouses and versatile beyond compare, eggs can transform everyday dishes, and since this...
Arden + James offers a fresh, local take on handbags
Unionville native creating stunning handcrafted bags
By Kelly Hockenberry, Columnist, The Times
You know that I’m a (self proclaimed) accessories connoisseur and have a soft spot for handbags, in particular. Scrolling back through my monthly Super Six picks, it’s pretty much a guarantee that a purse (or two) will be featured.
And, it just so happens that I think the change of season is the...
Was your dentist there?
Continuing education allows your dentist and their staff to stay up to date
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
Two weeks ago I attended the 30th annual Greater Philadelphia Valley Forge Dental Conference. This annual meeting of the dental community is primarily focused on continuing education. As a member of the organizing committee I had a chance to speak with dentists, vendors...
Celebrating five years in this space
While the look has evolved — as seen in Kelly’s column shots dating back to her first Times’ column in 2011 — Read My Lips continues to entertain, explain and brighten the Sundays of Times’ readers.
‘Read My Lipgloss’ column hits landmark
By Kelly Hockenberry, Columnist, The Times
“Read My Lipgloss” turns 5 this month and I’m feeling sentimental. I sat...
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...
Super Six: Hello, Springtime!
Warm weather means new, fun fashion options
By Kelly Hockenberry, Columnist, The Times
It’s SPRINGTIME in the Square! Woo hoo! OK, so we had a dusting of snow the other day, but, this week we’ll have temperatures in the 70’s! I literally cannot wait. I am OVER winter coats and scarves and boots and being freezing cold all the damn time. I crave sunshine and outdoor living and it’s...
Looking in the mirror
Maybe it’s not the people you date, but your approach
By Nancy Plummer, Columnist, The Times
Answer these questions honestly:
Do you pick out men to date from online websites just from their first profile picture?
Do your friends or family tell you you’re too picky, but you tell them you just have high standards?
Have you ever been on a date and were worried that someone you know may walk...
The Red Carpet makes for Oscar-worthy viewing
It’s not quite the same without Joan Rivers, of course
By Kelly Hockenberry, Columnist, The Times
The Academy Awards are tonight and (YAY for me!) I have seen one of the nominated films! Hey, for my husband and me, that is impressive stuff. I do not think we have been inside a movie theater since 2010 (sad, but true). We watched The Martian (On Demand) and I really liked it. However, even...
On Your Table: Winter Salads
Take a break from the slow cooker to go fresh
By Cathy Branciaroli, Food Correspondent, The Times
This photo for Winter Salad with Fennel, Apples, Goat Cheese and Radishes comes courtesy of Cathy Barrow of Washington DC but it’s a great meal for a winter evening.
Well, here we are in the dead of winter here in the Mid-Atlantic, and the last thing you want to do is nibble on lettuce leaves with...
