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“Blue Lights”
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Watching Anything Good?

What on TV is worth your time – and what's not

This Season, Remember to Winterproof Your Skin

Cold temperatures, low humidity, and dry indoor heat all make it harder for skin to hold onto moisture.
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It’s January. You Know What That Means.

A growing number of people are practicing Dry January.
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Square House Museum Exhibit Celebrates Rye’s Own Barbara Bush

Draped in her signature purple shawl and pearls at her throat, former First Lady and Rye native Barbara Bush’s warm expression and steady posture greet visitors at an exhibit honoring her.
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From This Year’s Best Lists

As the new year rings in, here are a variety of titles that made appearances on 2025’s “Best Books” lists.
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Giving Thanks to Great Community Groups

This year simplify by giving thanks, in their names, to worthy causes that make our community better.
Halibut with Lentils and Tarragon Mustard Sauce Serves 4-6 Ingredients 2 Tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, chopped 1 medium sweet potato (I like purple sweet potatoes), peeled and cut into 1/4-inch pieces 2-¼ cups low-sodium chicken broth or bone broth 1-¼ cup green lentils, rinsed Kosher salt and fresh black pepper for seasoning 4 6-ounce pieces skinless halibut fillet ¼ cup Dijon mustard ¼ cup dry white wine 3 Tablespoons chopped fresh tarragon, divided Directions Heat olive oil in large sauce pan over medium heat. Add the onion and cook, stirring occasionally until soft, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for one minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ tsp each salt and pepper. Meanwhile, preheat oven to 400°F, line a sheet pan with parchment paper and lay out the halibut filets leaving 2 inches of space between each fillet. Brush with olive oil then season with salt and pepper and using 1 tablespoon of the chopped tarragon, sprinkle on top of each fillet. When your lentils are almost done, put the halibut in the oven and take it out when it reaches an internal temperature of 130-135 degrees and let it rest for three minutes. In a small bowl, whisk together mustard, wine and remaining 2 tablespoons of tarragon, season with salt and pepper. Divide the lentils on the plates, lay a halibut fillet on top and drizzle with the sauce.
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An Easy Seasonal Dinner

Some people get intimidated by cooking fish, but simply baking it in the oven is foolproof and the tarragon sauce gives it that extra special something.
Legends: Ruth Nichols (right) with Amelia Earhart
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Rye’s Other Famous Flyer, Part II

After she was severely injured in a 1932 plane crash, Ruth found new ways to use her aviation skills and fame, including the promotion of women aviators.
Kathy Yavari counsels healthful eating and consistent exercise.

Tips for a Healthier Holiday Season

Eating nutrient-dense foods throughout the day helps you maintain your energy and support your metabolism.
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Saving Your Garden – and the Republic

Does a combination of avoidance and loss of interest describe how you feel about fall gardening?

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