Install
Please confirm you are human
This browser or connection looks automated. Press and continuously hold the control for 3 seconds to enable Google-hosted web results and, when separately allowed, AI-assisted answers.
A successful check enables 100 search requests. Interactive access does not authorize scraping, systematic collection, or reuse of search output.
News
OUT ON A LIMB: Old-time businesses were often small
3+ hour, 52+ min ago (594+ words) By Tom Mooney Out on a Limb Was your Wyoming Valley ancestor a “confectioner”? How about a “haberdasher”? Our area has a long history of self-employed people starting and managing their own businesses. It is common for a genealogist of…...
The Amish Cook: Spending time at home
2+ day, 6+ hour ago (489+ words) Gloria Yoder The Amish Cook A change of seasons once more … my five “babies” are all in school! I’m still working to wrap my brain around the reality that Julia and I now have five days a week from 8:30 to…...
Fresh from the garden and the market, sweet peppers are easy to stuff
2+ day, 9+ hour ago (475+ words) To the left are the peppers, some from our test cook’s garden and some from the Farmers Market. To the right are two cans of tomato soup plus the filling ingredients of ground meat, diced onions, and herbs ready to…...
Eggplant Parmesan: Finally an eggplant recipe I’ll use again
3+ day, 2+ hour ago (867+ words) Eggplant Parmesan fresh out of the oven. This was a tasty hit that redefined my experiences with eggplant recipes The ingredients for a labor-intensive eggplant Parm. Be forewarned, if you don’t have at least three hours to make it, don’t…...
If you like eggplant, try this ‘hearty and filling’ casserole
1+ week, 2+ day ago (511+ words) Roasted eggplant, garlic, onions, chickpeas and tomatoes are primary ingredients in this eggplant casserole. “It tastes good,” Mark said somewhat grudgingly after he tasted the casserole I made last weekend. “But you could have used smaller eggplants and sliced them…...
The Amish Cook: Making pudding together
1+ week, 2+ day ago (521+ words) Gloria Yoder The Amish Cook Tonight we came home from a drive with Selah. It was getting dark, which, at this time of year, signals us to start thinking of getting everyone settled down for the night. It seemed too…...
Editorial: Learning to cook and connecting with community
1+ week, 3+ day ago (449+ words) Times Leader Editorial Board Laura Carter, center, creator of My Sister’s Granola and a volunteer at Gather Community Space, helps Sherlyn Veras, left, and Arianna Garcia, right, prepare salad greens. Mark Guydish | For Times Leader We found Friday’s feature story…...
Cooking spuds twice: Zap and grill ‘em
1+ week, 3+ day ago (359+ words) These spuds spent a little time in the microwave to soften them up, shortening grilling time. Some red potatoes halved and skewered, with the melted butter at top left and the salt/pepper seasoning on bottom right. The finished spuds…...
Chickpeas re-invented: Spiced and roasted
2+ week, 3+ day ago (305+ words) Close to effortless and easily adapted to taste, some chickpeas with a little seasoning and oil roast into a tasty side with a bit of crunch. Mark Guydish | for Times Leader MT came into our marriage already a big fan…...
TEST KITCHEN: A chicken dish for a Mediterranean mood
3+ week, 2+ day ago (478+ words) Zucchini, tiny tomatoes, Kalamata olives, onions, garlic and spices add flavor to this Mediterranean chicken, which our test cook served with sweet potatoes and green beans to put even more color on the plate. I must have been in a…...