Food & Drink
After 40 years, the Brandywine Valley wine industry continues to reinvent itself with new wineries and new generations.
Throughout the Brandywine Valley, lovely back-road drives are rewarded with destination restaurants serving exceptional food.
With pear vodka and a splash of limoncello, this Italian pear martini from Brandywine Prime is a must when summer ends and autumn arrives.
Who doesn't love sipping on sangria in the summer months? This recipe from Penns Woods Winery comes together in a flash.
Just off Route 202 north of the Delaware line, Penns Woods Winery is known for its summery sangrias. The winery’s sales and social media director, Raechel Kuehn, offers this recipe:
Summer is the time for banana smoothies, mango margaritas, strawberry milkshakes, pear martinis and more.
As these local food connoisseurs explain, spring is a great time for fresh pasta topped with vegetables from the garden.
Kelly Forwood treats her guests like royalty when it comes to tailgating. Chilled summer pudding is a favorite during race season.
Steeplechase tailgaters Rebecca Yount and George Wagman III share a stuffed mushrooms recipe that will wow on race day.
The easy point-to-point tea recipe by Winterthur Point-to-Point tailgating award winner Michael Wilson will be your new tailgating favorite.
As the weather warms up, get ready for entertaining in the Brandywine Valley this spring with these gadgets, eats and beverages.
A favorite among locals in Chadds Ford, Hank's Place is on the mend and planning to reopen following damage from Hurricane Ida.
Vintage wine tools are still used for making and drinking the traditional beverage, and an online Winterthur exhibit educates about the gear.
Brandywine Valley vintners offer their suggestions for bringing together great wine from the area's wineries and local food.
There are plenty of holiday dining options from restaurants around the Brandywine Valley for festive celebrations this year.
Chefs, restaurateurs and sommeliers in the region explain how cooking with wine adds flavor and nuances to many dishes.
Main Line area farmers give advice on how to preserve fresh fruit for jellies, jams, butters and marmalades to use throughout the seasons.
Evan Gruber of Old Stone Cider in Lewisville discusses all things cider, from his favorite apple to the fermentation and production process.
Anthony Vietri tends his small vineyard with the loving care of a traditional European farmer—but his wines are anything but rustic.
Here are some of the most important tips from the region's professionals when it comes to serving meat this holiday season.
