| Feb 23, 2013
Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España. Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love...
| Feb 23, 2013
| 5:33 PM
The coconut lotion oozed slowly out of the bottle snaking its way from my shoulders toward the wrinkles on my arm, leaving the dimpled kneecap and heading for the space between my toes.
I stretched out on the bed, not even noticing the greasy stain...
| Feb 24, 2013
| 6:18 PM
Pearl of The Pacific
John and Jessica are the first to leave the Pit Stop at 2:56am. Their clue leads them to need a water taxi. The problem, the taxi doesn’t start operating until 7:30am! Every team catches up except for the two that took the 4...
| Feb 25, 2013
| 5:32 AM
Welcome to Week Two of "The Amazing Race," featuring the Secret Alliance Fight Club and also the Alliance of Quitters. The Race remains in Bora Bora this week, so let's get started because it's so pretty.
We'll totally keep our end of the deal, probably...
| Feb 7, 2013
Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....
| Mar 19, 2013
| 1:24 PM
Do you make cupcakes? Especially original, creative cupcakes? Enter The Herald-Mail's second annual cupcake contest, and your recipe might win first place and the $50 prize.
Cupcakes will be judged on taste, appearance, originality and overall quality....
| Mar 23, 2013
Total time: About 1 hour, plus cooling and firming times
Servings: About 2½ dozen truffles
Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving....
| Mar 26, 2013
| 12:58 PM
On the second floor at the O’Shea’s Candies in Johnstown — next to a waist-high mixing pot of chocolate — chocolate dipper Faylene Gosnell is hard at work, especially around Easter time.
On a busy day last week, she worked...
| Mar 8, 2013
| 11:12 AM
Last month, the three owners of Eating House and four of their employees pledged their loyalty to the restaurant by having its logo tattooed on their bodies.
Forget regretting it down the road. Right now, the crew is celebrating a semi-finalist...
| Jun 6, 2013
| 2:19 PM
Is an organic, raw, vegan, local, and alcohol-free dinner overkill? Scott Franklin Manning doesn’t think so.
He's the man behind The Locavoire, a 100% organic, vegan, local, raw, and alcohol-free dinner series.
Last year, Manning took a closer...
| Feb 13, 2013
On behalf of the residents of Williamsport, let me offer thanks to all of the firefighters and emergency personnel who responded to the fire at Wolfe’s.
The residents want the responders to know how much their courage and heroism meant to...