Food & Drink
Here’s what local chefs like to cook for themselves in their own kitchens, after a long day at work.
With Kennett Square's Mushroom Festival on the horizon, there's no better time to adventure along this mushroom soup trail.
Beyond chardonnay and sauvignon blanc, there’s a whole world of exciting white wines.
Foraging—how the first humans dined—is still a tasty weekend avocation.
Decorative ideas, foodie favorites and outdoor finds inspired by the garden to make your Brandywine Valley home feel like spring.
From pastries to kimchi, beer to pickles, yogurt to wine, it all starts with yeasts and bacteria.
The season to indulge is upon us. Here's how to remain mindful amid the decadent celebrations that winter has in store.
Downingtown is on its way to becoming a culinary hotspot. Is Coatesville next?
Meatless main courses for holiday meals can still have visual flair and a flavorful impact, as these local food pros prove.
When Season 15 of Bravo’s Top Chef premiered in 2018, one contestant stood out—Chris Scott and his Amish soul food.
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.
