The Pottstown Post

On the Food Page: Best reason for a barbecue? Something about the sizzle and smells of grilled fare brings folks together; Kids who eat breakfast do better in school than breakfast skippers, so feed ‘em right; And, grill potatoes for a unique and healthy side dish.

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On the Food Page: A snappy cheese souffle may be the week’s best recipe; Grilling? Give your taste buds a thrill with inspiration from the world’s best cuisines; With warmer weather, ice cream treats are always welcome; And, great spring desserts that won’t have you crumbling under pressure.

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Funeral services will be conducted Friday for the victim of a murder in Lower Pottsgrove Township. Students and friends also have created a memorial in his honor on Sanatoga Station Road, and will hold a candlelight vigil Sunday.

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On today’s Food Page: This year, make Mom’s day by properly thanking her for all she’s done for you … cooking dinner could be a good start; Get the family together and create a pizza for dinner, or breakfast, or lunch and snacks; And, host an outdoor brunch serving an egg-tastic recipe.

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On Wednesday’s Food Page: Keep the grill sizzling with cook-out meats that are both sweet and savory; Tapenades prove the ripe olive is one of the most versatile foods in the pantry; And, finding nature’s bounty within the canned food aisle at your local grocery store.

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On today’s Food Page: Dress up classic sweet treats like pound cake to make any day more special; Think of wild blueberries as a superfood, with better antioxidant capacity than other fruits and veggies; And, they’re not just pork chops … they’re a perfected part of Southwest pork tacos.

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On the Food Page: Snack time is a great way for families to connect and enjoy time together; Spicy, sweet or zesty, those are the tastes of crisp, tangy homemade pickles; Meals taste better when you make them fresh; And, cool your taste buds with simple Peachsicles from the American Heart Association cookbook.

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MOSAIC Community Land Trust’s community garden at 423 Chestnut St. will be the spot on Saturday to learn more about how you can grown fresh vegetables and flowers to enjoy throughout the season, at very little cost.

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On the Food Page: New ideas for sweet corn-on-the-cob that’s in your supermarket now; Small bites for your in-home happy hour; Desserts that put you in a mood for spring; And adding high-quality proteins to your meal.

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On Wednesday’s Food Page: Ingredients for an easy weekend breakfast or a special Easter brunch may be in your pantry right now; Try cooking spiced ham with a citrus glaze on the grill for Easter; And caramel pecan cheesecake squares surface as the dessert of the week.

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