The Welsh and the Irish
Margaret Knott's Welsh Cakes
Tom Douthit's Irish Potato, Leek, and Bacon Soup
Joann Dornich's Roasted Asparagus with Bacon-Shallot Vinaigrette
Joann Dornich's Irish Soda Bread
Sugar Moon
Kate Kissell's Maple Apple Pie
Coffee Czar Bill Clarke
Kate Kissell's Coffee Ice Cream Punch
Focus on Health
Oven-Baked Chicken Dijon
Braised Red Cabbage
Courtney Confer's Lamb and Lentil Stew
Bedouin Bread
Bitter Greens Salad
Tamarah Pie
The Twilight Dinners
Duke Gastiger's Confetti Rice
Happy Valley Cuisine
Dr. Stanley J. Yoder's Moshannon Lumberjack Stew
Local Delicacies
Herlocher's Deviled Eggs
Norma Bayer's Honey Applesauce Oatmeal Cookies
A Jewish Seder
Mark Borowski's Roasted Whole Chickens
A Hindu Holi Festival
Balwant Singh's Indian Spiced Vegetables
Easter Traditions
Connie Snyder's English Cheddar Chowder
Spinach Salad with Creamy Sweet-and-Sour Dressing
Local Cooking Clubs
Jane Norris's Sesame Seed Puffs
Connie Snyder's Carre d'Agneu Dijonnaise
David Cusumano's Italian-Style Chicken Cutlets
Marisa DeSantis's Twice-Roasted Plum Tomatoes
Trout Season
Baked Trout
Anchovy Sauce for Trout
Eric Sarnow's Trout in a Potato Crust
Spring Mushrooms
John Corr's Sautéed Morels
Eat the Weeds
Annual Dandelion Salad
Sautéed Fiddleheads
Asparagus Season
Kim Tait's Roasted Asparagus Pâté
Tait Farm Asparagus Salsa
Memorial Day: A Boalsburg Tradition
Wilna Kesler's Bean Soup
Oatmeal Bread
Barbecue Time
Cajun Seafood Kebabs

fall winter spring

Spring Feature Recipes
Coming soon


Tom Douthit's Irish Potato, Leek and Bacon Soup

Kate Kissell's Maple Apple Pie



Herlocher's Deviled Eggs


Cajun Seafood Kebabs

Norma Bayer's Honey Applesauce Oatmeal Cookies