Brandywine Table / May 2020
Written by Alyssa Thayer
We’ve turned the corner into May, which in most years means one thing. Break out the margaritas, it’s time for Cinco de Mayo!
Brandywine Table
New Kids on the Cheese Block
Written by Alyssa Thayer
Food Writer Alyssa Thayer chats with Catherine and Al Renzi of Yellow Springs Farm and brings us tasty recipes using goat cheese.
Indulge for a Cause
Written by Alyssa Thayer
Food Editor Alyssa Thayer brings some sweet recipes for you to try your hand at, like vegan tower cake, pecan cheesecake and chocolate crème parisienne.
Taking Stock
Written by Alyssa Thayer
Alyssa Thayer talks with Annmarie Cantrell of Cucina Verde about adopting holistic guiding principles—and shares some soup recipes you’ll want to make again and again.
Prepared to Party
Written by Alyssa Thayer
Pro tips to lighten your load For a holiday party with Heavy hors d’oeuvres.
Grazing Gobblers
Written by Alyssa Thayer
A look at local pastured-poultry and the punny farmer behind it all.
Setting the Table for Local Food
Written by Alyssa Thayer
The Kimberton Whole Foods story of family, business, cooking and a commitment to local agriculture.
