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After 7 Years, ‘Star Wars’ Returns to Cinemas With ‘The Mandalorian and Grogu’

By
Kylie Thomas
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0
The Mandalorian rides a Star Wars bot walker in the snow and mountains.
The Mandalorian (Pedro Pascal) in Lucasfilm's THE MANDALORIAN AND GROGU. Photo by Francois Duhamel. © 2026 Lucasfilm Ltd™. All Rights Reserved.
A graphic depicting 3 out of 5 stars for The Mandalorian and Grogu.

Five separate films in the Star Wars franchise debuted in the 2010s, including The Force Awakens, which became the highest-grossing film of all time. A series of critical and commercial missteps, however, led to a nearly seven-year layoff; now, it’s up to a masked bounty hunter and a tiny creature (whose name is not Baby Yoda) to right the starship in The Mandalorian and Grogu.

Does The Mandalorian and Grogu Live Up to the Star Wars Hype?

The TV series The Mandalorian, a major hit for the Disney+ streaming service, proved that the Star Wars universe can work on television. Converting the appeal of that particular vehicle to a lavish and lengthy feature, however, is a much larger challenge — one that the filmmakers (mostly) meet.

The truism in Hollywood is that a big-screen adaptation of a television series should feel like a particularly good episode of the show; such is the case with the better Star Trek films and the improbably successful Simpsons Movie. Jon Favreau, the A-list director who launched the Marvel Cinematic Universe with Iron Man, seems to have followed that wisdom — albeit with a gargantuan budget.

The Mandalorian and Grogu feels like two pretty good episodes of its show; a bifurcated plot raises the possibility that this story was condensed from some previous pitch for a full season of action. The title character, a deadpan bounty hunter voiced by Pedro Pascal (and played in body by Brendan Wayne), is a reluctant soldier for the New Republic, a loose government mopping up the remnants of the fabled Empire. He’s tasked with locating a rogue former general (Jonny Coyne), with considerable complications along the way.

Dazzling Action Sequences, Dawdling Story

Somewhere around the one-hour mark, the movie switches to a familiar mode for the Star Wars series: Tying up loose ends from the series’ earlier chapters. In the case of The Mandalorian and Grogu, that involves the family of giant slug-villain Jabba the Hutt; the siblings of the alien kingpin have taken up the mantle and are trying to kill off Jabba’s son, a reformed alien named Rotta (voiced by Jeremy Allen White).

While it’s a bit disappointing to see the series rely once again on references to the original trilogy, it’s not over the top; there are no unexpected appearances from big-name characters, no promises of returning villains, no unexpected Skywalkers. (There’s not even a post-credit scene.) For the most part, The Mandalorian and Grogu plays it straight — with a bit of a mob-movie undertone, signified by the presence of Martin Scorsese, voicing a frantic food-service alien.

It’s the right move; this is a standalone tale that doesn’t require the audience to be familiar with the TV series. And there’s plenty of signature Star Wars fun here, from memorably weird aliens to thunderous battles between giant robots.

If it overstays its welcome a bit — and it does, with about three plot points too many — it’s still satisfying. After that seven-year layoff, it’s just nice to see some Star Wars action at the movie theater again. After all: Where would the multiplex be without Star Wars?

Spooky Hitchhikers and More New Films This Week

A terrifying trailer built anticipation for Passenger, a road-trip horror flick by Norwegian filmmaker André Øvredal. In the preview, a bizarre figure stalks along the roadside before materializing in the passenger seat, leading to vehicular mayhem. The full film has a few similarly spooky moments and some decent visuals but can’t quite deliver on its promise. Øvredal, who did better with the Dracula-inspired period piece The Last Voyage of the Demeter, can’t seem to draw enough suspense from the film’s backroads milieu and instead relies on loud noises and spooky faces. It’s not an utter disappointment, but Passenger is far from a horror classic. If you’re going to see it, at least find a drive-in; all those brake lights and slamming doors will add some immersion.

In a limited release, writer/director Boots Riley — whose 2018 film Sorry to Bother You became a cult favorite — returns with a sophomore effort, I Love Boosters, about a madcap retail scheme. The loaded cast includes Keke Palmer, Naomi Ackie, LaKeith Stanfield, Demi Moore, Don Cheadle and the breakout star of last week’s Is God Is, Kara Young.

Meanwhile, on streaming, John Krasinski takes another turn as oft-portrayed spy Jack Ryan in Tom Clancy’s Jack Ryan: Ghost War, available on Prime. This is the same character played by the likes of Alec Baldwin in The Hunt for Red October and Harrison Ford in Clear and Present Danger; Krasinski has been handling Ryan duties in a Prime television series since 2018.

And on Netflix, the gender-reversal comedy Ladies First pits Sacha Baron Cohen and Rosamund Pike against one another in an alternate, matriarchal universe. Reviews are not yet out, but the film … doesn’t exactly look subtle.

Story by Sean Collier
Featured Photo Courtesy of LucasFilm

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Beet Muhammara With Tiny Vegetables

By
Abdul Rafay
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0
Beet muhammara dip topped with fresh carrots and radishes served with crusty bread and walnuts.

This Beet Muhammara Recipe With Tiny Vegetables is a fun and colorful appetizer that’s full of rich and fresh flavors. Made with beets, walnuts, and simple spices, this dip is perfect for serving with crunchy vegetables, pita, or crackers.

What is Muhammara?

Muhammara is a flavor-bomb of a dip that hails from Syria. Traditionally made with red peppers, this version swaps in raw beets for something bright, earthy, and irresistibly nutty — not to mention that show-stopping pink color. It’s the kind of dish that makes summer parties feel extra festive, and it pairs beautifully with bread, crackers, pita, or whatever crudités you’re loving at the farmers’ market that week. Half the fun is how you serve it — I once spooned it into coupe glasses at one of my monthly supper clubs, and it was a total moment.

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Beet muhammara dip topped with fresh carrots and radishes served with crusty bread and walnuts.

Beet Muhammara Recipe With Tiny Vegetables

  • Author: Marijke Uleman
  • Yield: 8 to 10 1x
Print Recipe

Description

Creamy and full of yummy nutty flavor. 

Ingredients

Scale
  • 2 1/2 cups peeled beets, cubed
  • 1 1/4 cup walnuts, toasted
  • 3 cloves garlic
  • 2 1/4 tsp cumin
  • 2 tbsp lemon juice, plus more to taste
  • 2 1/2 tsp urfa biber flakes
  • 2 1/2 tbsp pomegranate molasses
  • 1 1/4 tsp Maldon salt
  • Olive oil, as needed
  • Radishes, carrots, and Japanese turnips for the crudités

Instructions

  1. Add beets, walnuts, garlic, cumin, lemon juice, urfa biber flakes, pomegranate molasses, and Maldon salt to a food processor.
  2. With the food processor running, drizzle in olive oil until emulsified.
  3. Blend until coarse but even in texture.
  4. Season to taste with salt and more lemon juice, as needed.
  5. Cut and arrange crudités to your liking and serve with the dip.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Marijke Uleman
Photography by Tira Howard

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Corn Custard with Pickled Peaches and Honey-Whipped Chèvre

By
Abdul Rafay
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0
Two bowls of corn custard topped with pickled peaches and whipped goat cheese on a green textured background with fresh peaches and corn kernels.

Sweet Corn Custard, tangy Pickled Peaches, and smooth Honey-Whipped Chèvre create a mix of flavors that feels both comforting and exciting.

Why Add Pickled Peaches?

This one is a certified summer hit. There are few things more purely joyful than a perfect farmers’ market peach — and pickling them? An absolute game-changer. When I first served these, someone looked up mid-bite and said, “Why aren’t more people pickling peaches?” The corn custard is light and versatile enough to work as an appetizer or a main. The whipped chèvre just ties the whole beautiful thing together.

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Two bowls of corn custard topped with pickled peaches and whipped goat cheese on a green textured background with fresh peaches and corn kernels.

Corn Custard with Pickled Peaches and Honey-Whipped Chevre

  • Author: Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

This Corn Custard is creamy, sweet, and full of fresh summer flavor. 

Ingredients

Scale

For the corn custard:

  • 4 ears corn
  • 1 pt heavy cream
  • 2 whole eggs
  • 3 egg yolks
  • 1/2 cup crème fraîche or sour cream
  • Kosher salt and freshly ground black pepper

For the pickled peaches:

  • 4 firm ripe medium peaches
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 cups granulated sugar
  • 1 cinnamon stick
  • 6 whole cloves
  • 2 strips lemon zest
  • 1 tsp black peppercorns, slightly bruised (optional)

For the honey-whipped chèvre:

  • 16 oz goat cheese, softened
  • 8 oz cream cheese, softened
  • 2–4 tbsp hot honey, plus more for drizzling on top
  • Thyme, to taste

Instructions

For the corn custard:

  1. Cut the kernels off the corn and set aside. Chop or break up the cobs into smaller pieces, place in a small stainless steel pot, and cover with the heavy cream. Bring to a simmer and cook over the lowest possible heat for 1 hour.
  2. Strain the cream and discard the cobs. Return the cream to the pot with the corn kernels. The cream should have reduced to 11/2 cups. Season with salt and pepper.
  3. Bring to a simmer and cook for 5 minutes.
  4. Purée in a blender and strain through a fine-mesh sieve. Let the corn purée cool to room temperature before proceeding.
  5. Preheat the oven to 325 degrees.
  6. Add corn purée into a bowl. Whisk in the eggs, egg yolks, and crème fraîche. Season to taste with salt and pepper.
  7. Divide the custard into buttered ramekins. Six 6-oz ramekins or eight 4-oz ramekins work well. You can also use a silicon mold to make smaller bites.
  8. Place the ramekins in a baking dish with a little space between each one. Pour very hot water into the baking dish until it comes halfway up the sides of the ramekins.
  9. Loosely cover the dish and bake for 30 minutes, or until the custard no longer jiggles in the center.
  10. Remove the custards from the water bath. Let cool briefly, then refrigerate until completely chilled.

For the pickled peaches:

  1. Bring a large pot of water to a boil. Prepare a bowl of ice water.
  2. Blanch the peaches in the boiling water for 1-2 minutes, then transfer to the ice water to cool.
  3. Peel the peaches. The peels should come right off. If not, use a peeler with a serrated swivel blade to remove them.
  4. Cut the peaches in half if they are too large to fit in the jar.
  5. Combine the vinegar, water, sugar, cinnamon sticks, cloves, lemon zest, and peppercorns in a non-reactive saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  6. Decrease the heat to low and simmer for 10 minutes.
  7. Poach 3-4 peaches at a time in the syrup for 2 minutes.
  8. Using a slotted spoon, transfer the peaches to the jars.
  9. Fill the jars with the hot syrup, leaving 1/2-inch headspace.
  10. Distribute the cinnamon sticks, cloves, and lemon zest among the jars.
  11. Cover the jars with tight lids and let cool to room temperature. Once cool, the peaches can be refrigerated for up to a week.

For the honey-whipped chèvre:

  1. Add goat cheese, cream cheese, hot honey, and thyme to a food processor.
  2. Process until smooth.

To serve:

  1. Pipe the chèvre on top of the corn custards.
  2. Slice or dice the pickled peaches and place directly on the custard. Drizzle with more hot honey before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Marijke Uleman
Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Sage Panna Cotta with Peach Sorbet and Honeycomb Crumble

By
Abdul Rafay
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0

Here, smooth panna cotta, sweet peach sorbet, and crunchy honeycomb topping create a fun mix of textures in every bite.

How Our Sage Panna Cotta Comes Together

I am an unapologetic panna cotta devotee, and I’m always dreaming up new flavor combinations for it. I also believe that savory flavors belong in desserts. Sage and cream work really well together and I love using my backyard sage for this dessert. Peach and sage are equal soulmates, so a scoop of fresh peach sorbet alongside a crumble of sweet honeycomb felt like a natural next step. Light, floral, and a little indulgent.

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Sage Panna Cotta with Peach Sorbet and Honeycomb Crumble

  • Author: Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

The light sage flavor tastes fresh and special. 

Ingredients

Scale

For the sage panna cotta:

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 18–24 fresh sage leaves
  • 2 tsp vanilla extract
  • 2 1/4 tsp unflavored gelatin
  • 3 tbsp cold water

For the peach sorbet:

  • 2 lb ripe peaches, peeled and pitted
  • 3/4 cup granulated sugar
  • 1 cup water
  • 2 tbsp lemon juice
  • Pinch of kosher salt

For the honeycomb crumble:

  • 1 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbsp light corn syrup (or increase amount of honey)
  • 1 1/2 tsp baking soda

Instructions

For the sage panna cotta:

  1. Line a quarter sheet pan with parchment paper (or lightly oil 8 ramekins if using).
  2. In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes.
  3. Add heavy cream, milk, sugar, salt, and sage leaves to a saucepan. Warm over mediumlow heat, stirring occasionally, until steaming and the sugar dissolves, 5-7 minutes. Do not boil.
  4. Remove from the heat, cover, and let the sage steep for 15 minutes.
  5. Strain out the sage leaves and return the infused cream mixture to the saucepan.
  6. Warm gently over low heat. Add the bloomed gelatin and whisk until fully dissolved, 1-2 minutes.
  7. Whisk in the vanilla extract.
  8. Pour into the prepared sheet pan (or ramekins). Refrigerate until fully set, at least 4 hours or overnight.

For the peach sorbet:

  1. Combine sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, 2-3 minutes. Remove from the heat and chill completely.
  2. Purée the peaches with the chilled syrup, lemon juice, and salt in a blender until very smooth.
  3. Strain through a fine-mesh sieve.
  4. Chill the base until very cold, at least 2 hours.
  5. Churn in an ice cream maker according to the manufacturer’s instructions.
  6. Transfer to a container and freeze until scoopable, at least 2 hours.

For the honeycomb crumble:

  1. Line a baking sheet with parchment paper.
  2. Combine granulated sugar, honey, water, and corn syrup in a saucepan over medium heat. Cook without stirring until the mixture reaches 300 degrees, 8-12 minutes.
  3. Remove from the heat. Quickly whisk in the baking soda. The mixture will foam up.
  4. Immediately pour onto the parchment-lined baking sheet and let cool completely, about 30 minutes. Once cool, break into shards.

To serve:

  1. If using ramekins, serve panna cotta directly. If using a sheet pan, cut circles and transfer to plates.
  2. Add a scoop of peach sorbet alongside.
  3. Finish with honeycomb shards over the panna cotta

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Marijke Uleman
Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Grilled Summer Squash with Lime Crema and Salsa Macha

By
Abdul Rafay
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0
Grilled green and yellow summer squash on a black platter topped with lime crema, salsa macha, and pickled onions.

Wouldn’t you love if vegetables were more exciting? The smoky grilled squash, creamy lime sauce, and spicy salsa macha in this recipe come together perfectly for a fun summer meal.

How to Cook Summer Squash

This is proof that humble vegetables can absolutely steal the show. Toss some yellow and green summer squash on the grill, drizzle on a tangy lime crema, and finish with a generous spoonful (or three) of salsa macha – essentially the Mexican answer to chile crisp. It’s the perfect side for any outdoor grilling feast, and frankly, I put salsa macha on everything. No apologies.

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Grilled green and yellow summer squash on a black platter topped with lime crema, salsa macha, and pickled onions.

Grilled Summer Squash with Lime Crema and Salsa Macha

  • Author: Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

The cooling lime crema and spicy salsa macha make for bold, zesty, and super tasty summer squash.

Ingredients

Scale

For the grilled summer squash:

  • 8 summer squashes (mix of green and yellow)
  • Olive oil, as needed
  • Salt and pepper to taste
  • Cut the squash in half lengthwise.

For the lime crema:

  • 8 oz creamy base (sour cream, Greek yogurt, etc.)
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 clove garlic, finely chopped
  • Salt to taste

For the salsa macha:

  • 1 1/2 cup neutral oil
  • 5 cloves garlic, peeled
  • 3/4 cup raw pecans
  • 8 chiles guajillo (just under 2 oz total weight), stemmed and seeded
  • 3 chiles de árbol, stemmed (seeded for mild)
  • 2 tbsp raw white sesame seeds
  • Kosher salt (Diamond Crystal)
  • 2 dried bay leaves, crumbled into small pieces
  • 1 tsp dried oregano, preferably Mexican

Instructions

For the grilled summer squash:

  1. Score the cut side with a crosshatch pattern, being careful not to cut all the way through.
  2. Season with olive oil, salt, and pepper.
  3. Place on the grill and cook until slightly charred and soft.

For the lime crema:

  1. Combine all ingredients in a bowl and mix well.

For the salsa macha:

  1. Heat 1 1/2 cups neutral oil, garlic, and pecans in a large saucepan over medium heat until the garlic is golden brown and the oil is lightly bubbling, 6-8 minutes.
  2. Remove from the heat and use a slotted spoon to transfer the garlic and pecans to a heatproof medium bowl.
  3. With the pan still off the heat, add the chiles to the hot oil and toss until the oil turns slightly reddish and the chiles are very fragrant and brick red in color, 15-30 seconds.
  4. Use a slotted spoon to transfer the chiles to the garlic and pecan mixture. Let cool for 5 minutes.
  5. Add the sesame seeds to the hot oil and let sit until ready to use.
  6. Add the garlic-chile mixture, 1 1/2 teaspoons kosher salt, bay leaves, and oregano to a food processor. Process until coarsely ground.
  7. With the motor running, slowly drizzle in the sesame seed and oil mixture until all the oil has been added and the chiles and pecans are finely chopped.

To serve:

  1. Arrange the squash on a platter.
  2. Drizzle with lime crema and salsa macha.
  3. Top with cilantro or other fresh herbs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Marijke Uleman
Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Stylish Melamine, Enamelware, and Paper Plates for Summer Picnics

By
Kylie Thomas
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0
A stack of green paper plates on a pattern tablecloth with a glass of orange juice above it.
Table Two

For those who love a well-plated table — and who here doesn’t? — we are happy to report that outdoor dinnerware is having a moment. Think artisan paper plates, richly toned enamelware, as well as melamine in vibrant patterns for the perfect summer picnic. Here are a few sources to dress your summer table in style; many are available only online.

Dress Your Summer Picnic with Stunning Paper Plates, Melamine, and Enamelware

Paper Plates 

Table Two

Former Pittsburgher Gabby Amato paired up with Carolyn Hakansson while living in NYC to open Table Two. Their aim is to elevate outdoor gatherings, with fashion-forward plates that look like ceramic but can be tossed away like paper. Plates are designed to mix and match. Style inspirations include ocean waves, Mediterranean motifs, coral reefs and floral wreaths, and kitchsy lobsters. The artwork is handprinted and the plates are 100% recycled paper. Table Two will take you picnic game up a notch, or maybe even two. 

A variety of pink and yellow pattern plates on a green table.
Photo From Meri Meri

Meri Meri 

In 2026, this UK-based company has landed some sweet collaborations. A partnership with the luxury department store Liberty London resulted in a collection featuring delicate melamine floral platters and plates with scalloped edges and colorful combos. For those who embrace a Boho ethos, Meri Meri partnered with British printmaker Molly Mahon to produce paper plates and napkins (and paper lanterns, if you are so inspired) with repeating block print patterns. And for the gingham crowd, Meri Meri offers paper plates in pastel shades, as well as red and white with a cheery blue border.  

A stack of plates in florals, orange colors, and blue stripes at the bottom.
Photo From Caspari

Caspari 

Making statements on tables since 1945, it’s no wonder Caspari is has been the well-heeled mom’s choice for paper plateware for decades. Inspired by art, textiles, and ceramics, Caspari’s designs are the fine art of the paper plate world, showcasing artistic replications from their partnership with the Museum of Fine Arts Boston, the Royal Horticultural Society, and French design house Pierre Frey. In Pittsburgh, you can source their cocktail napkins at Penn Hollows in Shadyside. Their fern garden pattern is spot on for a garden party, and then the mahjong napkins are perfect for your favorite player or for your next game.  

Melamine Dinnerware

A set of white plates with hand painted peonies on them.
Photo From John Derian

John Derian

If you are new to world of John Derian, welcome. It’s like an artistic fever dream, with pieces inspired by the mind of an archivist, no maybe a botanist, or perhaps a cartophile, or is it a 19th century French artist— or is it all of these? Melamine plates feature lush watercolors of magenta peonies, with each size plate featuring a different take. An intriguing option is the faïence à la corne plate, rich with cornucopias, birds, butterflies, and florals depicted in jewel tones of cobalt, teal and sunflower yellow. But Derian’s affection for garden florals infuses all his designs with élan.

A blue table setting with white stacks of plates on the table.
Photo From Juliska

Juliska 

For those who like to do their shopping IRL, Juliska is the brand to look for, as it’s sold in Pittsburgh at Glassworks, Molly Singer Design, Contemporary Concepts, as well as Apropos. Plates come in solid colors such as coral, seagrass, sunshine, and ocean — or in a cabana-style striped variety. 

A white plate with a red grid pattern.
Photo From Hawkins New York

Hawkins New York 

Hawkins embraces a more minimalist vibe that skips the florals in favor of a simple-yet-unexpected lines in grid, wide stripe, or madras patterns, each in a variety of colors. The melamine-bamboo plates come in sets of four.  

Enamelware 

A white plate set with a blue crab on it.
Photo From Golden Rabbit

Golden Rabbit

Since 1977, Golden Rabbit has done one thing: made enamelware. This family-owned company reports it offers the largest selection of enamelware in the world, so if there’s a style or design you’re looking for, chances are you’ll likely find it here: swirled, marbled, coastal motifs, and seasonal patterns such as a fresh produce line with images of artichokes, pears, and asparagus. Not only do they have plates, Golden Rabbit runs the gamut of table and kitchenware in their eco-friendly enamelware. 

A table of baby blue plates with peaches on them.
Photo From East Fork

East Fork 

The colors of East Fork’s enamelware give a hint to their audience about inspiration: bluegrass, robin, campfire, chive. It’s a steep upgrade from the blue-and-white speckled enamelware found around campsites for the past fifty years. The colors are deep, rich, and made to mix and match; the design is pleasingly simple with one base color and a rim to differentiate the look. Dinnerware come in a variety of bowl, plate and cup sizes, as well as mugs, tumblers, pitchers, and bakeware. East Fork founder Alex Matisse is the grandson of Henri Matisse. 

A stack of green and pattern plates on a green plaid cloth.
Photo From MacKenzie-Childs

MacKenzie-Childs 

If you like fun Palm Breeze colors like melon pink, lime green, and lavender in a Harlequin pattern or if you like unexpected designs, like their mash-up of checks and a swirl — like you painted a pink checkerboard and before it dried, swirled in a swath of yellow — then MacKenzie-Childs might be appearing on your patio soon. The photo above is of their melamine Palm Springs pattern, but their Courtly Check pattern (see below), invented by the company’s founders, is the creme de la creme of enamelware.

A stack of black and white checker plates and other tableware.
Photo From MacKenzie-Childs

Plus, fill out the rest of your picnic supplies with our list of essentials.

Story by Lauri Gravina
Featured Photo From Table Two

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Collier’s Cuts: Serving Revenge in ‘Is God Is’

By
Kylie Thomas
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0
A woman in a sheet long sleeve shirt and scarf around her head with sunglasses on.
Janelle Monáe stars as Angie in IS GOD IS, from Amazon MGM Studios. Photo credit: Patti Perret © 2026 Amazon Content Services LLC. All Rights Reserved.
Is God Is Movie Rating 4.5/5 stars with a photo of two women hiding behind a wall from the film.

Playwright and Pulitzer Prize finalist Aleshea Harris makes her feature film debut with Is God Is, a jarring and intense tale of siblings tasked with revenge.

Is God Is Movie Review

A Lauded Playwright Becomes a Vital New Filmmaker

Is God Is, which Harris adapted from her own play, follows a pair of twin sisters bonded by blood — and trauma. When they were very young, their abusive father attempted to murder their mother, leaving both sisters with disfiguring burn scars; they were raised in foster care, believing their mother had died in the attack. In the present day, they’ve learned their mother is alive — and she has a deadly mission for them.

Harris approaches the film with both practiced pacing and a rookie’s daring. In its structure, characterization and pace, her script is a marvel; this is a tale with intimate stakes and epic sweep. In her approach, however, she is unafraid to be bold. The twins communicate to one another with looks and gestures that are transcribed on screen like living subtitles. Dialogue flows into narration, soliloquy and aside with a poet’s grace. Shots are composed with immediacy and suspense.

Is God Is announces Harris as an important filmmaker — one who will undoubtedly make more excellent films in the years to come.

A Violent, But Immensely Satisfying, Tale

I do not, however, mean that this film is a warm-up. It is a powerful, if grim, achievement of its own — and it is packed with fantastic performances.

Kara Young, who plays more talkative twin Racine — billed in the credits as Racine the Rough One — is one of Broadway’s most decorated stars, a two-time Tony winner. She’s not new to the screen, having appeared in a number of well-received (if little seen) independent productions, but Is God Is serves as an emphatic announcement of her power. Mallori Johnson — playing the other twin, Anaia the Quiet One — says as much with silence and uncertainty as Young does with bravado.

They’re buoyed by an all-star supporting cast, including Vivica A. Fox, Janelle Monáe and Sterling K. Brown; the latter plays the twins’ sinister father, named only as The Monster. He turns his charming persona into a manifestation of evil with little more than a slow delivery and an unsettling stare.

The experience of watching Is God Is will be jarring to some viewers; it’s violent, unflinching and bold. In its wake, however, you’ll know you’ve experienced an important film. Expect it to linger; expect Harris to make masterpieces.

Another Comedy Icon Gets a Documentary and More New Films This Week

Martin Short becomes the latest comedy star to receive the streaming-documentary treatment in Marty: Life is Short, premiering on Netflix. Short’s friend Lawrence Kasdan directs the film, which delivers the familiar beats of a friendly biography: interviews about Short’s life and career, testimonials from famous friends, and clips from his most iconic performances. This material is fine, if unremarkable; the film shines, however, when it shows Short’s home movies. A lover of camcorders, Short captured his family and all-star buddies in unscripted moments for decades. You’ll wish that this material made up more of the film; a hilarious and touching twist on Grey Gardens-style filmmaking would’ve been delightful. As it is, Life is Short is a pleasant diversion with some great footage buried within.

Obsession — Be Careful What You Wish For

A classic be-careful-what-you-wish-for tale gets a modern update in Obsession, also new this week. A lovelorn young man longs for his childhood crush to obsess over him. After some metaphysical chicanery grants his wish, her fixation spirals into something terrifying. Director Curry Barker isn’t exactly a newbie. The sketch-comedy veteran also made the feature Milk & Serial on a budget of just $800, but this marks the first time he has worked with a significant budget.

The 40th anniversary screenings of Top Gun continue through this weekend. Audiences still seem to crave the need for speed, so theaters have paired some showings with screenings of the long-awaited sequel Top Gun: Maverick.(Don’t tell anyone with a strong nostalgia drive, but the latter film is much better.)

Speaking of anniversaries: We regret to inform you that it’s the 25th anniversary of Shrek. Not out of an objection to Shrek per se, that’s just a crippling reminder of the passage of time. See the ogre as well as his donkey friend back on the big screen this weekend at select multiplexes.

Story by Sean Collier
Featured Photo Courtesy of Patti Perrit / Amazon Content Services

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6 Hummus Recipes That Take You Beyond the Basic Chickpea

By
Kylie Thomas
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Two bowls of hummus, one lemon artichoke and the other triple tomato sit on a white picnic table with wheat crisps nearby.

Creamy, colorful, and endlessly customizable, hummus is one of those dishes that always has a place at the table. While classic chickpea hummus is a hit for a reason, there are so many ways to reinvent this dip with new ingredients, bold flavors, and natural colors that make a rainbow. These recipes are also perfect for celebrating International Hummus Day on May 13 with a spread of unique homemade dips that go far beyond the traditional version.

Hummus Recipes with Plenty of Variation

Roasted Beet Hummus

Two slices of toast with purple roasted beet hummus on top.

If nothing else, make this Roasted Beet Hummus for the stunning purple color. Naturally sweet beets mix with tahini sesame paste, lemon juice, garlic, and other seasonings. You can even make this hummus thinner if you prefer by adding water a tablespoon at a time.

White Bean and Cashew Hummus with Zhoug

White Bean and Cashew Hummus with Zhoug served in a bowl with three spoons inside and rose petal toppings

Not all hummus uses chickpeas in its base. For instance, this recipe uses raw cashews with white beans for hummus texture and slightly nutty flavor. The zhoug here puts this hummus over the top, adding a bit of spice, tang, and overall fragrant.

Lemon Artichoke and Triple Tomato Hummus Two Ways

A table topped with plates of food and bowls of lemon artichoke hummus and triple tomato hummus.

Whether you prefer bright and earthy or savory and fresh, we have two different hummus recipes that make use of garden ingredients. The first is a Lemon and Artichoke Hummus that uses Liokareas Lemon Olive Oil for that extra tangy touch. Then the second uses tomato paste, cherry tomatoes, and Liokareas Sundried Tomato Olive Oil for plenty of depth.

Cannellini Bean and Purple Cabbage Hummus

A plate of bright purple hummus topped with sesame seeds, spread on top of crostini

Purple cabbage is one of our favorite natural dyes. The way that it adds such brightness to every dish its in is hypnotizing. For this hummus it turns it a gorgeous, almost-ube color. Plus the use of cannellini beans adds a healthy dose of protein and then paprika as well as red pepper flakes finish things with a kick.

Squash and Roasted Garlic Hummus

A yellow bowl of hummus with two sides of vegetables in ramekins on a white background

This Squash and Roasted Garlic Hummus is more traditional than some of the others on this list but the kabocha squash gives it a sweet taste and creamier texture. You’ll also mix in classic tahini, sesame, pumpkin, and sunflower seeds, carrots, and all the seasonings that make hummus so delicious.

Edamame and Kale Hummus

A flat-lay image of an Edamame and Kale hummus dish with carrots, cucumbers, and radishes surrounding the plate.

We’re going green with our Edamame and Kale Hummus. This recipe is a superfood in itself with protein-rich edamame as well as immune-supportive kale. Complete with your tahini, sesame seeds, soy sauce, lemon juice, garlic, and olive oil for a dip that goes well alongside just about entree.

Story by Kylie Thomas

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Fresh Strawberry Recipes for Summer Parties, Brunch, and Dinner

By
Kylie Thomas
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A bowl full of pink radichio and strawberries with a pink peppercorn vinaigrette in the upper right corner and gold silverware in the left.

Because grocery store strawberries are available all year long, it’s easy to forget the stunning flavor of farm-grown, sun-burnished strawberries at the peak of their season in summer. TABLE contributor Anna Franklin brought a few dozen June beauties into our studios one afternoon and worked her usual magic with them to create six recipes. The results are as visually stunning as they are delicious, and we’ve been waiting for months to share them with you, just in time for strawberry season 2026. Find the nearest “pick your own” location and take advantage of this moment of ripeness! 

6 Strawberry Recipes for Easy Summer Living

Strawberry Kiwi Bramble 

A cocktail pours from a cocktail shaker into a glass to make a Strawberry Kiwi Bramble with kiwi and strawberry garnish.

This oh-so-sippable cocktail strikes a summer-y balance of sweet, tart, and boozy. Fresh lemon, strawberry, and kiwi bring the tartness. Strawberry simple syrup brings the sweet. Your choice of gin completes the picture. Since summer is a veritable theater of ripeness, rework the recipe with cherries, raspberries, and blueberries as the season unfolds. The drink is perfect for hot evenings across June, July, August, and beyond. 

Strawberry Rhubarb Salsa

A bowl full of strawberry rhubarb salsa as a person dips a tortilla chip into it.

Both strawberries and rhubarb have a vegetable quality in their flavor profiles, which makes savory dishes possible…and delicious. Combine farm fresh strawberries and rhubarb along with onion, a fresh and spicy Fresno pepper, and cilantro to create the base for a delicious salsa. Add lime juice and zest, vinegar, sugar, salt, and pepper…and start snacking. Keep some in reserve for your next grilled chicken or pork supper: this salsa doubles nicely as a chimichurri. Scroll down to the bottom for a delicious Strawberry Balsamic Chicken Wings recipe to try it with. 

Herby Balsamic Marinated Strawberry Focaccia

Two small slices of strawberry focaccia taken out of a whole loaf on a pink surface.

Don’t be intimidated. This is an easy-to-make bread recipe. All you have to do is follow Anna Franklin’s instructions and a lovely focaccia studded with balsamic-marinated strawberries will be the result. The bread pairs beautifully with our Think Pink Salad (see below). To further the depths of flavor here, you might mix up some cream cheese with a teaspoon of sumac, a sprinkle of salt, and a generous drizzle of honey so that you can slather the focaccia to your heart’s content.   

Think Pink Salad with Strawberries and Pink Peppercorn Vinaigrette 

A bowl full of pink radichio and strawberries with a pink peppercorn vinaigrette in the upper right corner and gold silverware in the left.

Have you ever tasted haloumi cheese? Your time has come. Sauté a few slices. Around them, compose this salad of pink radicchio from Coldco Farm, strawberries, grapefruit, and radishes. A fantastic pink peppercorn and sherry vinaigrette completes the picture. No, wait: a glass of Mazza Wines Perfect Rosé does that job. And also, perhaps, a slice of Strawberry Focaccia, shown just above.  

Pretty in Pink Strawberry Smoothie Bowl 

A Strawberry Smoothie Bowl in pink color with sliced strawberries, bananas, goji berries, and granola on top.

Happiness begins with a blender full of dragon fruit, bananas, strawberries, and yogurt. Top the beautiful bowlful of pink that emerges with chia seeds, goju berries, strawberry and banana slices, slivers of fresh summer plums, and a sprinkle of granola. It’s a perfect breakfast. Or a wonderful lunch. Or a solo dinner, barefoot on the patio and enjoying a late summer sunset. 

Strawberry Balsamic Glazed Chicken Wings

A pink plate full of Strawberry Balsamic Glazed Chicken Wings with a bowl of the sauce in the upper left corner.

Have you ever made your own BBQ sauce? This recipe is a wonderful way to get started. Its sweet, sour, spicy brilliance will get you craving your own customized versions. Perhaps you drop the sriracha for gochujang and a few drops of vodka. Maybe you swap ginger for toasted and crushed coriander seeds and a little extra soy sauce. Maybe you exchange strawberries for blueberries. Whatever you do, you’re just a few minutes away from something delicious and memorable. 

Looking for more ways to take advantage of strawberry season? Check out 20 more strawberry recipes.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Collier’s Cuts: There’s Trouble Ahoof for ‘The Sheep Detectives’

By
Kylie Thomas
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High Jackman in a cap kneels down to pet a brown sheep.
(L to R) Julia-Louis Dreyfus as the voice of Lily, the sheep, and Hugh Jackman as George Hardy in THE SHEEP DETECTIVES, from Amazon MGM Studios. Photo credit: Courtesy of Amazon MGM Studios © 2025 Amazon Content Services LLC. All Rights Reserved.
The Sheep Detectives Movie Rating 4/5 stars with a photo of the animated sheep in a field from the film.

If you haven’t seen the delightful trailer for The Sheep Detectives, the title may convince you this is an animated, family-friendly adventure. It’s certainly gentle enough — but, talking sheep aside, the film is actually a witty and even erudite murder-mystery satire.

Someone’s Been Very Baa-d in The Sheep Detectives

Hugh Jackman stars as the lonely but gentle shepherd George Hardy. He lives a simple life tending to his flock outside of a quaint English town. Each night, he reads to the appreciative sheep from his collection of pulpy whodunits. When he turns up dead, the local police are outmatched, and the townsfolk are bewildered.

Fortunately, these are no ordinary ungulates. The group of clever sheep and lambs — voiced by an enthusiastic cast including Julia-Louis Dreyfus, Bryan Cranston, Chris O’Dowd, Patrick Stewart and Regina Hall — have been taking notes on the plots of all those page-turners. Determined to do right by their fallen friend (and avoid being sold to a rival farmer’s slaughterhouse), the sheep set out to unravel the mystery.

In an era when too many comedies remain fundamentally mean-spirited, this one is pleasantly kind-hearted. That should not, however, suggest a lack of depth; these are barnyard animals with some serious concerns. I expected to laugh; I didn’t expect to consider whether the occasional memento mori was essential for a true appreciation of life. The Sheep Detectives has surprising power.

A Seasoned — and Multifaceted — Screenwriter

Much of the credit must go to screenwriter Craig Mazin. He made his name on broad comedies such as Identity Thief and entries in the Scary Movie franchise. But he also turns to prestige TV, writing the acclaimed HBO miniseries Chernobyl and directing The Last of Us. A combination of wit and gravitas is a powerful thing; Mazin’s career has allowed that confluence to develop nicely.

The look of the film is less impressive. It’s sets are a watered-down repeat of last year’s Wake Up Dead Man, and Kyle Balda’s direction is presentational. Unfortunately, the sheep themselves recall the errors of Disney’s “live-action” animated animals, seen in the recent Lion King installments. There’s no good way to combine photorealistic animals and awkwardly moving CGI faces. You’ll be charmed enough to overlook the awkward appearance of these rams and ewes but not ignore it.

Otherwise, though, The Sheep Detectives is a rare thing: An all-ages film that will actually appeal to all ages.

Mortal Kombat II and More New at Theaters

The long-running video game series Mortal Kombat gave rise to a very bad movie in the ’90s, then a surprisingly entertaining one in the pandemic era. Now, a sequel to that film arrives, and it’s a serviceable affair. Mortal Kombat II, directed by rising Australian action helmer Simon McQuoid, has no delusions about it: Neither too tongue-in-cheek nor overly maudlin, it’s content to be a gory and vivid spectacle. The sets impressively recall the games; while the acting leaves something to be desired, the action will satisfy fans.

We’ve seen a number of lavish concert films from pop superstars. Only now, however, have we seen one helmed by superstar director James Cameron. Billie Eilish — Hit Me Hard and Soft: The Tour (Live in 3D) is credited to Eilish herself alongside the Titanic and Avatar auteur. The famously effects-focused Cameron opted to film the tour in 3D; expect performances of hits including Birds of a Feather, Bad Guy and the Oscar-winning What Was I Made For?

Happy 40th birthday to Top Gun, which was released to giant box office (and elevated Air Force recruiting, if you believe the legend) back in May of 1986. The Tony Scott film will be back in theaters this week.

Story by Sean Collier
Featured Photo Courtesy of Amazon MGM Studios

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