The following recipes — for some of the most popular dishes served in the Historic Area — are from “The Colonial Williamsburg Tavern Cookbook” by former Colonial Williamsburg Executive Chef John ...

Nick Mancall-Bitel is the editor of the Travel section, oversees regional correspondents across the Eater network, and manages travel-focused sister site, Thrillist. Dominek Marsh had to make jugged ...

We are getting closer and closer to the holiday season, that means we'll be surrounded by food! One place where you can experience some historic culinary cuisine is at the Food & Feasts of Colonial ...

Temperance was a hot-button issue for Puritans, even though they weren't opposed to a cider "multiple times daily," says Grasse. The cartoon known as "Drunkard's Progress" warned people about the ...

Towamencin>>When Daniel Boone’s grandfather, Edward Morgan, settled in what is currently known as the Morgan Log House in Towamencin Township, life was not easy. In the 1700s, frontiersman had none of ...

Colonial America usually had access to fresh shrimp, since nearly everyone at the time lived along the Atlantic coast. Here's a clever new spin on a very old presentation. In a large pot, combine 1 ...

When spirits entrepreneur Steven Grasse considered writing a book about early American cocktails, he already knew it was a subject that had been, in his own words, "done to death." Ultimately, the ...

Preheat the oven to 400 degrees and butter 24 mini-muffin cups, each 13/4 inches wide by 1 inch deep. Into a large bowl, sift the flour with the baking powder, salt, cinnamon and nutmeg. In a separate ...