These Recipes Will Get You Excited for Our Food Issue!

Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact to be in our issue!

From our Edible West Chester issue 2016.

Get excited for our upcoming Edible West Chester issue this August by looking at a couple of our past recipe submissions. We’re highlighting a fraction of the best appetizers, meals and desserts in West Chester. Today, we have a couple of classics you can enjoy in town or make at home!

Pietro’s Prime — Crab & Artichoke Dip


  • 8 oz mascarpone
  • 1 c mayonnaise
  • 1 lemon squeezed
  • 2 tbs whole grain mustard
  • 1 c artichoke hearts roughly chopped
  • 1 c cheddar jack blended cheese
  • 1/2 c grated Parmesan cheese
  • 1/2 red bell pepper finely chopped
  • 3 scallions finely sliced
  • 1 16-oz can super lump crab meat
  • 1 tsp Tabasco sauce
  • 1 tsp Worcester sauce
  • salt and pepper to taste


  1. Pre-heat oven to 350F.
  2. Let mascarpone warm to room temperature and blend with the mayo, lemon juice, mustard, Tabasco and Worcester sauce.
  3. Gently fold in remaining ingredients, making sure not to break up the crab meat too much.
  4. Bake 20-25 minutes at 350F in shallow, oven-safe baking dishes, uncovered.

Side Bar & Restaurant — Potato, Bacon, & Pickle Soup


  • 1 lb chopped bacon
  • 3/4 cup chopped shallots
  • 2 tbs chopped garlic
  • 2 lbs 1/4 inch-diced, peeled potatoes
  • 8 oz water
  • 16 oz heavy cream
  • 8 oz diced pickles
  • 1/2 c chopped, fresh dill
  • 4 tbs sour cream
  • 2 tsp Dijon
  • pickle juice to taste
  • Tabasco sauce to taste
  • salt and pepper to taste


  1. Cook bacon until crispy and reserve half.
  2. Cook shallots and garlic with half of the bacon for 3-4 minutes.
  3. Add potatoes and cook for 3-4 minutes.
  4. Add water and heavy cream. Bring to boil, then simmer until potatoes are fork tender.
  5. Take out 1/4 potatoes and purée the rest.
  6. Bring the puréed potatoes back to boil and add pickles, reserved bacon, and remaining diced potatoes. Cook for 2-3 minutes, then turn off heat.
  7. Add dill, sour cream, and Dijon. Mix well.
  8. Add pickle juice, Tabasco sauce, salt and pepper to taste.