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Little New York - By Cynthia Navadeh
When you think of New Castle – supposing that happens on any given day – do you think of baklava? Of pizza and chili dogs? Of two distinct ethnic cuisines, Middle Eastern and Italian, coexisting happily - sometimes on the same menu?
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One Passion - By Charlene Campbell
Watcharee Tongdee is a beautiful, fine-boned figure who packs a punch. In the kitchen, that is. Don’t be fooled by her small stature or her kilowatt smile - her passion is chilis and the hotter the better. That goes for her sister, Busaba, and the rest of their family as well. That’s not as true for Michael Johnson, her business partner. He likes it a little cooler. He doesn’t understand people who go for the burn that follows with tell-tale signs of a red face, runny nose and tearing eyes. That’s too hot for him.
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Fish Story - By Mike Shanley
An old adage says that you don’t order fish at a restaurant between Sunday and Wednesday. Traditionally, fish deliveries arrived on Thursdays, so the salmon or tuna cooked at the beginning of the week might not be the freshest catch. At the Original Fish Market Restaurant, that belief has gone the way of the rotary phone and the typewriter.
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Homegrown Pots and Pans - By Jill Cueni-Cohen
Frequently featured on television cooking shows and coveted by award-winning chefs coast-to-coast and beyond, All-Clad pots and pans have attained a certain level of stardom, not to mention financial success in a fickle industry.
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Einstein’s Kitchen: Alimentary Alchemy - By Robert L. Wolke
Is there some kind of wizard in the kitchen who can wave his magic whisk and, Midas-like, transform a lowly pierogie into golden caviar?
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Island Spice - By Miriam Rubin
Consider the nutmeg. Casually sprinkled atop holiday eggnog or baked custards, it seems almost as an afterthought. Yet nutmeg is much more than a garnish on a holiday drink.
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Sugar Art - By Charlene Campbell
David Watson is an artist. He creates colorful, fluid sculptures that can be tall and majestic or small, intricate and fragile. His medium is not that of Fenton, Steuben or Chihuly, yet he can replicate them all...in sugar. Pulled, blown, spun, molded, poured or cracked, sugar has an artistry all its own and Watson has mastered it. To look at it you probably wouldn’t know the difference between it or a piece of glass, but when you reach out to touch the smooth surface you feel a slight tackiness your finger isn’t expecting.
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Food Bio: Ramps - By Jill Cueni-Cohen
Wild leeks can be found growing from Canada to South Carolina and as far west as Iowa. Locally known as ramps, this hardy and flavorful woodland herb has a rich and pungent history rooted throughout the Appalachian Mountain and Plateau regions.
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Mount Pleasant - By Cynthia Navadeh
This is a grim time of year for those of us who love just-picked produce. Farm stands? Closed. Strawberries? Not yet. Asparagus, spinach, rhubarb, anything – anything! – fresh, green and local? No way. So, until the early crops come in, let us console ourselves with food that knows no seasons: chocolate and bacon, sausage and jam and homemade pasta. Pack a cooler and hop in the car. We’re going to Mount Pleasant.
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Interview with Michael Pollan - By Christina French
Naturalist Michael Pollan has spent twenty years writing about the places
where the human and natural worlds intersect. His new book, The Omnivore’s Dilemma, explores the ecology of eating to unveil why we consume what we consume in the twenty-first century. Pollan recently transplanted
his family from five wooded acres in Connecticut to California, where he is Knight Professor of Journalism at UC-Berkeley.
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