Mac and Cheese Recipes for a Cozy Kitchen

A man runs across a bridge in a turkey outfit during a race. — Photo courtesy of YMCA Turkey Trot

While November has just begun, it’s never too early to start celebrating the holidays. Spend the festive season doing some good for a local nonprofit, going out with friends and family, or just picking out what you’re grateful for this year with these Thanksgiving events in Pittsburgh.

Stay Busy with These Pittsburgh Thanksgiving Events

Flight Night at Kingfly Spirits – Thanksgiving Edition

Kingfly Spirits, November 19

The ever-popular monthly themed “flight night” that allows guests to taste four mini bites with four spirit pairings returns for a Thanksgiving edition. This fall, taste savory seasonal flavors along with selected liquors from Kingfly.

Thanksgiving Dinner Wines

PA Market, November 19

Need help deciding what wines to serve at your Thanksgiving table? PA Market invites you to sample various types of wine to pair with your turkey and even your favorite side dishes. All bottles are available to purchase at PA Market making your grocery trip an easy one.

It’s Giving… “Thanks”

The Library on Carson, November 21

Anyone in the LGBTQIA+ community or allys beyond can come together to feast and gather with others. Not only does your ticket include a full Thanksgiving feast but you’ll also party along to a live DJ and drag show, meet others through friendship icebreakers, and just simply be who you are in a judgement-free zone for the holidays.

Gather & Give: Friendsgiving Potluck

Carnegie Library of Pittsburgh Mt. Washington, November 22

Connect with those from all walks of life this Thanksgiving. PGH Women’s Sip & Support invites you to bring a favorite potluck dish, share the story behind your recipe, and reflect on the Indigenous traditions that make Thanksgiving what it is. Most importantly, the event collects non-perishable food donations for the Council of Three Rivers American Indian Center Food Bank to support Native Pittsburgh families in need.

Highmark Light up Night

Downtown, November 22

Celebrate the transition from Thanksgiving to the holiday season with Pittsburgh’s Light Up Night. It’s an evening filled with tree and building lightings throughout the city. Plus, enjoy holiday markets, ice skating, live entertainment, and more fireworks than ever before.

Thanksgiving Blooms Workshop

A&N Garden and Greenhouse, November 23

Do you need a flower arrangement to adorn your dining table or living room area? Why not create your arrangement yourself and ensure it’s exactly how you like it? You’ll turn a regular pumpkin into a masterpiece with burgundy, yellow, and orange blooms. Plus you can bring along your favorite snacks and beverage to enjoy during your class.

Harvest Centerpiece Floral Design With Soren Soto of Galleria Botanica

Contemporary Craft, November 25

Nothing will make your feel better than telling guests your centerpiece was made by yours truly. Unleash your inner florist in this engaging, three-hour class where you’ll design a luscious fall centerpiece perfect for any holiday table. Soto, an FDI certified floral designer, will guide attendees through the fundamentals of floral design, element placement, and flower care. No matter your skill level, everyone leaves with a beautiful, custom arrangement and new floristry talents.

Ditch Day Pittsburgh “Thanksgiving Eve” Edition

Velum Fermentation, November 26

Kick off the holiday season early at a Thanksgiving Eve celebration full of music and fun. Hosted at Velum Fermentation, this daytime party invites guests to relax, sip, and enjoy good company before the holiday rush begins. With craft drinks and festive vibes, it’s the perfect way to start the long weekend. We recommend taking this time to bring together all your friends who are home for the holidays to warm things up.

YMCA Turkey Trot

Downtown and North Side, November 27

Every year, members of the Pittsburgh community race through the city to help fight food insecurity. Participants are encouraged to bring needed non-perishable food donations to the event, which are given to the Greater Pittsburgh Community Food Bank. This year, races include a 1-mile family fun race, a 5k race, a 5-mile race, and a Double Gobble 5K plus 5-mile race.

Story by Kylie Thomas

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Satisfy Your Sweet Tooth with These 8 Pittsburgh Chocolate Makers

By

Keith Recker

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November 9, 2025

Pittsburgh’s family-owned chocolate makers satisfy our cravings with sugar and spice and everything nice. Perfect for holiday gifts, birthday presents, or just a sweet treat for yourself!

Pittsburgh Chocolate Makers

Sinful Sweets

Making their gourmet handmade chocolates since 2011, Sinful Sweets is a go-to for classics like truffles and pretzels but breaks the mold with funky bars like their viral “Angel Hair” which marries white chocolate with delicate cotton candy strands. “My family owns a traditional chocolate-making business in Chicago, and I’m always breaking the rules a little bit. I love making candy for kids and families, and supporting Pittsburghers with this business,” says founder Chris Wreck. Sinful Sweets has a primary location in Beaver Falls and secondary locations at both Ross Park Mall and South Hills Village Mall.

Tabbara Artisan Chocolate

Ever try a banana caramel or a matcha bonbon? Comforting indulgence meets a sense of wonder with Nancy Tabbara reviving three generations of family tradition. Her exquisitely crafted chocolates blend the sophistication of mid-century Beirut with contemporary flavor and design. Classics like chocolate-covered macadamia clusters and candied orange peel join modern fantasies like beautiful-to-behold chocolate bonbons filled with passion fruit or raspberry jelly and vanilla ganache. Check them out for seasonal and holiday themed assortments, too. Think tiny ghosts for Halloween and autumn leaf-inspired color palettes for fall.

Sarris Candies

Founded by Frank Sarris about 60 years ago, and now run by his son, Bill, and other family members, Sarris Candies is all about quality and generosity. Well-known for their philanthropy and for empowering the fundraising efforts of schools and organizations around the country, the company is also a source of a vast variety of delicious sweets. Their chocolate-covered pretzels and potato chips are popular salty-and-sweet crowd-pleasers. A true “all-occassion” shop, find themed BashCakes® or browse their yearly editorial-level holiday catalog. But the big picture is much broader, and best experienced with a visit to the flagship Sarris store in Canonsburg.

Toffee Taboo

Toffee lovers, this one’s for you. All in Good Taste Productions founder and award-winning chef Bob Sendall started this chocolate line in 2004 with his signature Toffee Taboo. The recipe? Start with toffee-encrusted almonds and cashews in dark Belgian chocolate. Top with kosher salt and drizzles of white and dark chocolate. Infuse the combo with Sendall’s always upbeat, always sunny energy, and you have one of Pittsburgh’s most delectable sweet treats. Handmade to order, you might even find seasonal variety available around the holidays for a limited time.

Milkshake Factory

Run by Pittsburgh natives since 1914, The Milkshake Factory, a modern twist on the old-fashioned soda shop, features flavors including Peanut Butter Brownie, Bananas Foster, and Chocolate Raspberry Truffle. Limited edition items appear every season, including creamy Hot Chocolate and festive shakes. They even have dairy-free options and note a commitment to sustainable cocoa sourcing. At locations in and around Pittsburgh, enjoy a selection of hand-dipped strawberries, chocolate barks, cake pops, and more. The company went national in 2023, offering its delicious chocolate treats to sweets lovers across the U.S.

Lux Artisan Chocolates

Shelby Ortz began her exploration of tempting flavors and beautiful food compositions in the pastry kitchens of Eleven and Soba. She struck out on her own in 2013 with Lux Artisan Chocolates, her all-handmade, all-natural line of chocolate bars, bonbons, and more. Her bonbons truly look like a work of modern art and you get in on the creativity yourself by designing your own chocolate bar with a selection of ingredients ranging from sesame brittle to dried mission figs. We’re big fans of her bars ourselves, and there are several hidden in drawers around the office. Our favorites? Dark chocolate with macadamia, almond, and coconut.

Pollak’s Candies

Run by third generation chocolatier Dick Pollak, Pollak’s Candies recently took home a gold spot on the Trib Live’s Best of the Best list. Boasting an impressive mix of traditional and timely treats, Pollaks offers a selection that can meet any craving or occasion. Explore classic meltaways, cordials, creams, and truffles or get a little adventurous by trying their Dubai chocolate cups. Perfect for gifting or hosting, these candymakers are always offering beautifully decorated seasonal barks, brittles, caramels, and more. They even have a stunning 48-piece truffle assortment that we’d be absolutely tickled to receive ourselves.

Peter’s Chocolate Shoppe

If you find yourself north of the city, stop into downtown Butler to grab a treat from Peter’s Chocolate Shoppe, winner of the Butler Eagle’s 2025 Best Candy Shop. Unique to Peter’s is their generous selection of sugar-free chocolates that they offer alongside their sugary classics. Started by the Meliotis family in 1938 and bought by the Steinheiser family in 1999, this still-family-run shop (or should we say “shoppe”) maintains small-batch production with the finest ingredients and has even maintained some vintage equipment. Find an assortment of creams, meltaways, turtles, nougat, and holiday selections like molded chocolate bunnies and advent calendars.

Story and Styling by Keith Recker
Photography by Dave Bryce

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Chocolate Chip Cookies

By

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November 8, 2025

A plate of warm chocolate chip cookies and a glass of milk on a festive rug, with pine branches and a fireplace glowing in the background. — Chef David Haick shares his take on the classic chocolate chip cookie.

Few desserts bring as much joy as a warm batch of chocolate chip cookies, fresh from the oven. For the holidays, Chef David Haick of Glendorn shares his take on this timeless favorite. The recipe is simple, comforting, and perfect for sharing with family and friends. With rich butter, sweet vanilla, and plenty of chocolate chips, these classic cookies never go out of style.

Chocolate Chip Cookies Recipe

This easy cookie recipe combines the perfect balance of crisp edges and soft, chewy centers. Why? Both brown sugar and granulated sugar give the cookies a deep, caramel-like flavor while keeping them tender. A generous amount of chocolate chips ensures that every bite is filled with melty goodness. As a result, these cookies become irresistible whether enjoyed warm from the oven or saved for later.

Perfect for holiday gatherings, cookie swaps, or simply enjoying with a glass of milk by the fireplace, these classic chocolate chip cookies are a must-have on your baking list. Chef David Haick’s recipe is straightforward enough for beginners yet delivers bakery-quality results that everyone will love. It’s the kind of treat that makes the holidays feel extra special.

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Chocolate Chip Cookies

Author: David Haick

Description

These classic chocolate chip cookies are soft, buttery, and filled with rich chocolate in every bite. Baked to golden perfection, they’re a timeless holiday treat best enjoyed warm from the oven.

Ingredients

Scale

1 lb soft butter
1 ½ cup brown sugar
1 ½ cup granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking soda
2 tsp kosher salt
3 ½ cups chocolate chips

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Instructions

Cream butter, and sugars until smooth.
Add eggs and vanilla extract until incorporated.
Add flour, baking soda, and salt. Mix until incorporated.
Fold in chocolate chips.
Scoop onto parchment-lined sheet pan 1 inch apart and bake at 350 degrees for 7 minutes.
Cool and consume warm.

Recipe by David Haick
Styling by Keith Recker
Photography by Laura Pertilla

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Glendorn Granola

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November 8, 2025

An overhead view of a wooden table set for brunch with plates of eggs benedict, steak, salmon flatbread, and fresh fruit salad. — Almonds, walnuts, and coconut star this homemade granola from Glendorn.

Granola is one of those timeless brunch staples that never goes out of style. Crunchy, lightly sweet, and endlessly versatile, it’s the perfect way to start the day. Chef David Haick of Glendorn shares his signature Glendorn Granola recipe. It’s a hearty blend of oats, nuts, seeds, and honey that’s baked to golden perfection.

Glendorn Granola Recipe

This homemade granola recipe is packed with flavor and texture. With almonds, walnuts, sunflower seeds, and shredded coconut, every bite delivers a satisfying crunch. A touch of cinnamon and vanilla adds warmth, while honey ties everything together with natural sweetness. It’s a simple recipe that’s both nourishing and indulgent. Try it for breakfast, brunch, or even an afternoon snack.

Enjoy it with yogurt and fresh fruit, sprinkle it over smoothie bowls, or snack on it by the handful. This easy granola mix is a must-have in your kitchen. Make Chef David Haick’s Glendorn Granola in a big batch, so you’ll have plenty to share—or to keep on hand for busy mornings. It’s a recipe that proves homemade is always better, especially when it comes to something as comforting and versatile as granola.

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Glendorn Granola

Author: David Haick
Yield: Makes 5 pounds 1x

Description

This Glendorn Granola is a hearty mix of oats, nuts, seeds, and coconut baked with honey and warm spices. Crunchy, lightly sweet, and full of flavor, it’s perfect for breakfast or snacking any time of day.

Ingredients

Scale

22 oz Quaker Quick Oats
1 cup wheat germ
1 ½ cups shredded coconut
1 ½ cups sliced almonds
1 ½ cups whole almonds
1 ½ cups whole walnuts
½ cup sunflower seeds
1 ½ tsp kosher salt
1 tbsp blended oil
1 ¼ lb honey
1 tsp ground cinnamon
1 ½ tsp vanilla extract

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Instructions

Combine all ingredients in a large bowl and mix thoroughly.
Place onto well-greased sheet pan and spread into an even layer; bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Cool and break into pieces. Store in an airtight container.

Recipe by David Haick
Styling by Keith Recker
Photography by Laura Petrilla

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Tuna Confit Casserole

By

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November 8, 2025

A dark green bowl of tuna confit casserole with pappardelle pasta and mushrooms, served with crusty bread and a side of herb breadcrumbs, and brass cutlery.

Sometimes the middle of the week calls for something extra comforting, and this dish delivers just that. With tender tuna confit, a silky mushroom sauce, and a crunchy topping of potato chips, panko, and fried curry leaves, it’s a recipe that feels both familiar and elevated. It’s an homage to a classic comfort dish, but with bold flavors and textures that make it stand out on any dinner table.

Tuna Confit Casserole Recipe

The beauty of this comfort food recipe lies in its layers. The tuna is gently cooked in olive oil with garlic, bay leaves, fennel seeds, and lemon zest, creating a confit that’s rich and flavorful. The mushroom mixture adds depth with fennel, onions, and warm spices, while the creamy sauce ties everything together with a velvety finish. Each component is simple on its own, but when combined, they create a dish that feels indulgent and satisfying.

Perfect for a midweek dinner idea or even a weekend gathering, this recipe balances comfort with creativity. The crispy topping of potato chips, toasted breadcrumbs, and curry leaves adds a playful crunch, while the egg noodles provide a hearty base. It’s the kind of dish that warms you from the inside out, offering a mix of flavors and textures that make every bite memorable.

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Tuna Confit Casserole

Author: Veda Sankaran

Description

This comforting dish layers tender tuna confit, spiced mushrooms, and creamy sauce over egg noodles for a rich and satisfying meal. Finished with a crunchy topping of potato chips, curry leaves, and breadcrumbs, it’s a flavorful twist on a classic comfort food.

Ingredients

Scale

For Spice Paste:

½ tsp turmeric
1 tsp Kashmiri chili powder
1 tsp coriander powder
2 tbsps water

For Confit:

5 bay leaves
5 large cloves of garlic
5 thick strips of lemon zest
1 tsp black peppercorn
1 tsp fennel seeds
1 ¼ lb tuna steaks
enough olive oil to cover the fish (depends on the size of the pan you are using)

For Mushrooms:

10 oz crimini mushrooms, thinly sliced
½ cup finely chopped fennel stems
½ cup finely chopped white onion
4 tbsp confit oil
2 cloves of garlic from the confit, finely chopped
¼ – ½ tsp red chili flakes
¼ tsp turmeric
salt to taste

For the Sauce:

2 tbsp butter
2 tbsp flour
17 oz chicken bone broth
1 ½ cups water
½ tsp salt
½ tsp black pepper
pinch of brown sugar
2 tbsp heavy cream

Remaining Ingredients:

10 large potato chips, crushed
1 cup panko bread crumbs, toasted with ghee
30 deep fried curry leaves
8 oz egg noodles, boiled

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Instructions

Preheat the oven to 190 degrees.
While the oven is heating up, make the spice paste by stirring the turmeric, chili powder, and coriander powder with the water.
Wash the tuna steaks and pat dry. Then, spread the spice paste to cover the tuna.
Place the tuna steaks in a shallow ovenproof pan that is just large enough to hold the fish. Then, add the garlic cloves, bay leaves, black peppercorn, fennel seeds, and lemon peel around the tuna.
Pour enough olive oil to completely cover the fish and place in the oven for approximately 30 minutes. The timing varies based on the thickness of the fish as well as the quality, so after 30 minutes, check periodically until the tuna flakes easily and is cooked through. Once it is cooked, take it out of the oven and set aside to use later.
Heat a skillet and add 4 tbsp of the confit oil. Once the oil is heated, add the chopped garlic from the confit, followed by the onions, red pepper flakes, and turmeric. After a minute, add in the chopped fennel stems with a little salt and cook for another minute until softened. Then add the sliced mushrooms and sauté until all flavors are combined. Set this mushroom mixture aside for later.
To make the sauce, heat a small saucepan and melt 2 tbsp of butter. When the butter is melted, whisk in 2 tbsp of flour. Once the roux reaches a light golden color, pour in the chicken broth a little at a time while whisking. Then add the water, slowly stirring it together. Sprinkle in the salt, pepper, and brown sugar and let simmer. Once the sauce begins to thicken, add the heavy cream. Taste for balance of seasoning and adjust accordingly. Set the sauce aside for later.
Preheat the oven to 350 degrees. Place the breadcrumbs in a bowl and pour about a tbsp of melted ghee over them, stirring to evenly coat. Then spread the breadcrumbs on a parchment lined baking sheet and bake for 2-3 minutes, making sure to not burn them. Take out and set aside for later.
Heat a little oil to fry the curry leaves. Make sure the curry leaves are completely dry before adding to the hot oil. Even still, be extremely cautious of oil splattering. Fry in batches and place on a paper towel lined plate.
Place the toasted breadcrumbs in a bowl. Then, crumble the fried curry leaves and crush the potato chips into small pieces into the bowl with the breadcrumbs. Stir everything together.
To assemble the dish, place a mound of egg noodles on a plate. Add pieces of the tuna confit over the noodles. Next, drizzle the sauce over the noodles before adding the mushroom mixture. Top everything with the potato chip curry leaf breadcrumbs. Garnish with fennel fronds.

Recipe by Veda Sankaran Jalsa By Veda

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Seasonal Fruit Tart

By

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November 8, 2025

A rectangular seasonal fruit tart with creamy pastry cream filling, elaborately garnished with fresh berries, sliced peaches, figs, and edible flowers on a white marble surface.

There’s something timeless about a seasonal fruit tart. A crisp, buttery crust filled with silky pastry cream and topped with fresh, colorful fruit is so tempting. Executive Pastry Chef Selina Progar shares an elegant recipe that transforms simple ingredients into a beautiful and delicious dessert. Perfect for holidays and dinner parties, this tart is a showstopper that celebrates the best of the all the seasons.

Seasonal Fruit Tart Recipe

At the heart of this recipe is a classic sable dough tart crust, known for its delicate, crumbly texture. Paired with a smooth, vanilla-infused homemade pastry cream, the tart becomes the perfect canvas for fresh fruits. We love using figs, plums, and every kind of berry in this recipe. Each bite offers a balance of crisp crust, creamy filling, and juicy fruit, making it a dessert that feels both indulgent and refreshing.

Whether you’re an experienced baker or just starting out, this fruit tart recipe is approachable and rewarding. With Chef Selina Progar’s step-by-step guidance, you’ll learn how to create a bakery-quality tart right in your own kitchen. It’s a dessert that not only tastes incredible but also looks stunning on the table—an edible centerpiece that captures the beauty of seasonal ingredients.

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Seasonal Fruit Tart

Author: Selina Progar

Description

This buttery sable dough is tender yet crisp, made with almond flour for a delicate nutty flavor. It creates the perfect base for tarts, holding creamy fillings and fresh fruit beautifully.

Ingredients

Scale

Sable Dough
95g eggs
5g vanilla
446g all purpose flour
57g Almond Flour/Meal
5g Salt
171g Powder sugar
228 g Butter, cold

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Instructions

Cream butter, salt, sugar, and almond flour.
Add eggs, and mix until combined. Scrape down the sides of the bowl with a rubber spatula to combine.
Add flour, and mix until smooth.
Place dough in plastic wrap and chill for at least 2 hours.
Remove dough from the fridge, and with a dusting of flour, knead the dough so it forms a nice ball. Dust the table with additional flour, and roll the dough out to about the thickness of 2 quarters stacked. Place dough on a tray lined with parchment paper, and place it back in the fridge for 5 minutes. Don’t put it in the fridge longer, otherwise it will crack will you mold it.
Place tart mold on top and run a knife about 2 inches larger than the tart ring you are using.
Brush all the flour from the dough. Line a tray with parchment and lay the tart ring on the tray. Then lay the dough in the tart ring and press the dough into the grooves. Doing your best to create 90 degree angles at the corners. Be sure to press together any holes or cracks.
Allow the excess dough to hang over the edges slightly.
Bake at 350 degrees for 10 minutes, remove the pan from the oven and let it cool for 5 minutes. Then carefully trim the edges to match the pan with a pairing knife. Then place it back in the over for 10 minutes or until it is light brown. Cool completely. Keep wrapped at room temp
Fill with pastry cream (Recipe below). Top with your favorite berries.

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Pastry Cream

Author: Selina Progar

Description

Rich and silky, this classic pastry cream is infused with vanilla and whipped until smooth and light. It’s the perfect filling for tarts, pairing wonderfully with seasonal fruits like figs, plums, and berries.

Ingredients

Scale

13.5oz Heavy Cream
6.75oz Milk
1 Vanilla Bean, scraped
5oz Sugar
Pinch of Salt
2 oz Corn Starch
7.5oz Yolks

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Instructions

Bring heavy cream, milk, and vanilla bean to a boil with
Once the cream has boiled turn the heat on very low.
Combine sugar, salt, yolks, and corn starch.
Temper the cream and milk into the yolk mixture, by slowly pouring the cream into the yolks while whisking. Once fully incorporated pour it back into the pot on the stove. Turn heat to low medium.
Whisk continuously until it starts to thicken. At this point it may look separated, or pull away from the pot due to the high-fat content but do not worry. Continue to whisk continuously for 2 minutes. During this time the starch is being cooked off.
Remove from heat and transfer into a separate bowl. Cool on an ice bath.
Once cooled completely blend in either a food processor, with a hand emersion blender or household blender until light and smooth. This may need to be done in batches.
Fill the pastry crust and smooth over with an offset or rubber spatula
Finally top with your favorite fruits, including figs, plums, and or berries

Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce

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Chicken and Waffles

By

Abdul Rafay

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November 8, 2025

Southern fried chicken and waffles on bright yellow plates, drizzled with hot honey butter sauce, alongside a wooden cutting board with plain waffles. — A bit of spice from the hot honey butter sauce, crispness of the chicken, and fluffiness of the waffles make for a truly great Saturday brunch.

Growing up in Pennsylvania, Julian Ranallo never got the real, Southern fried chicken and waffle experience. So, the Pittsburgh-based home chef, food stylist, and photographer created his own recipe, one that captures that true, crispy fried chicken from down South. Paired with fluffy waffles and a spicy, sweet hot honey butter sauce, this recipe for chicken and waffles is of Julian’s all-time brunch favorites.

History of Chicken and Waffles

Over the years, it has definitely become associated with the South. But many say this recipe actually comes from Pennsylvania Dutch colonies across the Northeast in the 1600s. Also, surprisingly, it went all the way from Pennsylvania Dutch to jazz musicians. In the 1930’s, the Wells Supper Club in Harlem, New York became a popular spot for jazz musicians to eat chicken and waffles between dinner and breakfast in the neighborhood. When you indulge in this recipe, you’re biting into not just a savory piece of chicken but a piece of American jazz history.

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Chicken and Waffles

Author: Julian Ranallo
Yield: Makes about 6

Description

This Chicken and Waffles recipe brings together crispy Southern-style fried chicken, fluffy golden waffles, and a sweet-spicy hot honey butter sauce. It’s a comforting brunch favorite that’s hearty, flavorful, and perfect for sharing.

Ingredients

Scale

For the Southern Fried Chicken Strips:

3 Boneless Skinless Chicken Breasts
Vegetable Oil for frying
Buttermilk Brine
3 cups buttermilk
1 1/2 tbsp Kosher Salt
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1 tbsp Chili Powder
1 tsp Smoked Paprika

For the Hot Honey Butter Sauce:

1/4 Cup Honey
4 tbsp Unsalted Butter
1/2 tsp Chili Powder
Pinch of Kosher Salt

For the Seasoned Flour:

3 cups All-Purpose Flour
1/3 Cup Cornstarch
2 tsp Baking Powder
2 tsp Garlic Powder
2 tsp Kosher Salt
2 tsp Freshly Cracked Black Pepper
1 tsp Onion Powder

For the Waffles:

2 Large Eggs
2 Cups All-Purpose Flour
1 3/4 Cups Whole Milk
1/2 Cup Vegetable Oil
1 tbsp Sugar
4 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla Extract

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Instructions

For the Southern Fried Chicken Strips:

Start the night before by cutting your chicken breasts into strips and removing any unwanted fat. Then, place them in a large bowl and cover them with buttermilk.
Add in the spices for the brine, mix together well, and cover with plastic wrap.
Place in the refrigerator overnight.

For the Hot Honey Butter Sauce:

Start the Hot Honey Butter Sauce by adding the honey, unsalted butter, chili powder, and salt to a small saucepot and whisking regularly.
Bring it to a simmer for about 5 mins.

For the Seasoned Flour:

Whisk ingredients together in mixing bowl and set aside before cooking process.

To Assemble:

Once your chicken has sat overnight, season your flour. In a large bowl add in the flour & spices and mix well.
In a nonstick frying pan add vegetable oil, about 1/2 inch high, and heat over medium to high heat. While your oil is heating up, start getting your waffles ready. Preheat the waffle iron, then beat the eggs in a large bowl until fluffy. Then, beat in the flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla, until smooth.
Now, take the strips of chicken from the brine, one at a time, letting the excess drip off, and place them in the bowl with the flour mixture and make sure to cover the entire chicken strip. Then, transfer them into the hot oil. Cook 4-5 in the pan at a time, about 5-6 mins on each side until golden brown. Once done, place each piece on a wire rack and repeat until all chicken strips are cooked.
While frying the chicken strips, spray the waffle iron with nonstick spray and place scoop about 1/4 cup of waffle mix into the iron. Let cook to your desired darkness. (Golden brown takes about 4-5 mins).
Once everything is done, stack up your waffles, top ‘em with some chicken, drizzle with the hot honey butter sauce, and enjoy!

Recipes and Photography by Julian Ranallo

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Roasted Carrots with Crispy Chickpeas and Marinated Labneh

By

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November 8, 2025

A shared meal of roasted carrots with crispy chickpeas and marinated labneh being served, set on plates with salad and bread on a patterned tablecloth. — Chef Aniceto Sousa of Mediterra Café crafts delicious roasted carrots, perfect to dress your table for fall.

This simple yet flavorful recipe for roasted carrots with crispy chickpeas and marinated labneh recipe is a true standout. It combines earthy roasted carrots, crunchy chickpeas, and creamy labneh for a dish that feels both comforting and elegant. Perfect as a side dish or light lunch, it’s a vegetarian recipe that is healthy, indulgent, and nourishing.

Roasted Carrots with Crispy Chickpeas and Marinated Labneh Recipe

The magic of this dish lies in its balance of textures and flavors. The carrots are slow-roasted with ras el hanout, olive oil, and spices until tender and aromatic. The chickpeas are fried until golden and crisp, adding a satisfying crunch to every bite. Finally, dollops of tangy, marinated labneh bring a creamy richness that ties everything together. A drizzle of olive oil and a sprinkle of smoked paprika elevate the presentation.

Whether you’re hosting a dinner party, preparing a holiday menu, or simply looking for a healthy vegetarian dish to brighten up your weeknight meals, this recipe delivers. It’s colorful, wholesome, and packed with flavor, making it a versatile option that works as both a side and a main. With just a few simple steps, you’ll have a dish that looks restaurant-worthy but is easy enough to make at home.

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Roasted Carrots With Crispy Chickpeas & Marinated Labneh Recipe

Author: Aniceto Sousa
Yield: Serves 4 to 6 1x

Description

This dish combines tender roasted carrots with spiced crispy chickpeas and cool, creamy labneh for a balance of textures and flavors. Finished with olive oil and a touch of smoked paprika, it’s a vibrant and satisfying side or light main.

Ingredients

Scale

For the Roasted Carrots:

2 lb carrots, peeled and sliced on a bias
1/4 cup ras el hanout
1/4 cup extra-virgin olive oil
2 tbsp kosher salt
2 tsp fresh cracked black pepper
For the chickpeas:
Canola oil
16 oz can chickpeas, drain very good
Kosher salt

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Instructions

For the Roasted Carrots:

Preheat oven to 275 degrees and place the carrots tossed in all the ingredients,on a roasting pan.
Cook the carrots until they are just tender about 30-40 minutes

For the Chickpeas:

Warm a thin layer of canola oil in the bottom of a sauté pan or pot (large enough to hold all the chickpeas in one equal layer, not piled on top of each other).
Once the oil is warm but not hot, place in the chickpeas (make sure there is no excess liquid so it doesn’t pop the oil out of the pan) and lightly fry the chickpeas until crispy.
Transfer the chickpeas to a plate lined with a clean towel to absorb any extra oil. Season with salt while still hot.

To Assemble:

Lay the carrots on a serving platter, and spoon the crispy chickpeas on top and around the carrots.
Scoop small spoonfuls of labneh on top of carrots and chickpeas.
Drizzle good olive oil on top of labneh and sprinkle some smoked paprika on top of labneh.

Nutrition

Serving Size: 4 to 6

Recipes by Aniceto Sousa
Styling by Keith Recker
Photography by Laura Petrilla

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Escabeche Mexicana

By

Abdul Rafay

-

November 8, 2025

A dark plate with toast topped with bright pink and orange escabeche (pickled carrots and radishes) and dark green kale, with two small bowls on the side.

Adding a vegetable escabeche to even the most familiar dish can accomplish two things. First, a little vinegar brightens the palate with its sharp contrast to rich fats and darker flavors. Sauce-heavy or dairy-forward foods, for example, tend to dull the taste buds. Second, the gentle crunch is a simple pleasure. A forkful of tender meat completed with a crisp bit of pickled veg stirs something primal in us. Try this with your next melted sammie, or that slow-cooked pot roast you make when the first cold night hits.

Escabeche Mexicana Recipe

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Escabeche Mexicana

Author: Gabe Gomez