Subscribe
Home Blog

Strawberry Rhubarb Salsa

By
Kylie Thomas
-
0
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.

A person holds a tortilla chip with a strawberry salsa on it with a bowl at the top of the frame.

How to Turn Our Strawberry Rhubarb Salsa Into a Chimichurri

It does not take much to turn this Strawberry Rhubarb Salsa into a chimichurri, all you need are a few extra ingredients on hand. If you’re starting from scratch with the intention of making a chimichurri, cut down the sugar content in the salsa recipe to 1 tsp. Then, after your salsa is made you can add in around a cup of parsley to increase the greens and 1/3 to 1/2 cup of olive oil, transforming the salsa into more of a sauce. If you prefer a more savory chimichurri you can also compensate with garlic and red pepper flakes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl full of strawberry rhubarb salsa as a person dips a tortilla chip into it.

Strawberry Rhubarb Salsa

  • Author: Anna Franklin
Print Recipe

Description

Perfect as a sweeter salsa or to be made into a more savory chimichurri.

Ingredients

Scale
  • 2 cups fresh strawberries, diced
  • 1/2 cup fresh rhubarb, diced
  • 1/4 cup red onion, diced
  • 1 Fresno pepper, diced
  • 1 tbsp sugar
  • Juice of 1 lime
  • Zest of 1 lime
  • 2 tbsp white balsamic vinegar
  • 1 tbsp freshly chopped cilantro
  • Salt and pepper to taste

Instructions

  1. Bring a pot of water to a boil. Add diced rhubarb to the pot and cook for 30 seconds. Remove from the boiling water and let cool. This will take some of the tartness away from the rhubarb.
  2. Add the remaining ingredients into a bowl and mix together. Serve with your favorite tortilla chips and enjoy.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Strawberry Smoothie Bowl

By
Kylie Thomas
-
0
A Strawberry Smoothie Bowl in pink color with sliced strawberries, bananas, goji berries, and granola on top.

Happiness begins with our Strawberry Smoothie Bowl. Start with a blender full of dragon fruit, bananas, strawberries, and yogurt. Top the beautiful bowlful of pink that emerges with chia seeds, goji 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.

What are Goji Berries?

Since we’re creating a Strawberry Smoothie Bowl that stands out for the pink color, goji berries are a must as a garnish. These small reddish berries come from Asia and are sort of like a dried cranberry in texture. The flavor is tart and herbal rather than sweet so you can add it to something like our smoothie bowl that uses many different fruits and still be able to point out the goji berries in taste. Goji berries are even considered a superfood since they have a blast of vitamin C, fiber, and antioxidants in their small little package.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Smoothie Bowl

  • Author: Anna Franklin
Print Recipe

Description

This smoothie bowl is pretty in pink!

Ingredients

Scale

For garnish:

Instructions

  1. Add frozen fruit, banana, yogurt, and ice to a blender and blend until smooth. You want this mixture to be nice and thick—much thicker than a traditional smoothie.
  2. Garnish with your smoothie toppings and enjoy!

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Strawberry Balsamic Glazed Chicken Wings

By
Kylie Thomas
-
0
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 for Strawberry Balsamic Glazed Chicken Wings 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.

What is Gochujang and How to Use It

Gochujang is a thick Korean chili paste that you’ll often see in stir-fries as well as other Asian cuisine. The paste comes from a combination of Korean red chili pepper flakes (gochugaru, hence the name), fermented soybeans, glutinous rice, and salt. The result is a unique mix of spicy, slightly sweet, and savory or umami flavor. Where gochujang excels is by adding depth to Asian dishes like Bibimbap, Tteokbokki, and Kimchi. But, you can also use gochujang in everyday cooking by mixing a small amount into sauces, marinades, soups, mayo, or dressings.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A pink plate full of Strawberry Balsamic Glazed Chicken Wings with a bowl of the sauce in the upper left corner.

Strawberry Balsamic Glazed Chicken Wings

  • Author: Anna Franklin
Print Recipe

Description

A new way to sauce up your chicken wings.

Ingredients

Scale
  • 1 lb chicken wings
  • Salt and pepper to taste

For the sauce:

  • 3 tbsp sugar
  • 1 lb strawberries, diced small
  • 1/4 cup white balsamic vinegar
  • 1 tbsp soy sauce
  • 2 tsp sriracha
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 1/4 cup sesame seeds

Instructions

  1. Add all of the sauce ingredients into a sauce pot and simmer until the liquid is reduced to a thick sticky glaze.
  2. While your sauce is reducing, preheat your oven to 400 degrees.
  3. Dry the chicken wings with a paper towel making sure the skin is as dry as possible. Season with salt and pepper to taste and lay them on a baking sheet. Bake for 30 minutes until the chicken wings are brown and crispy.
  4. Remove the wings from the oven and toss them with the sauce. Place the wings back on the baking sheet and cook for 10 more minutes or until the sauce is caramelized and sticky.
  5. Garnish with sesame seeds and enjoy.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Pink Radicchio Salad with Strawberries and Pink Peppercorn Vinaigrette 

By
Kylie Thomas
-
0
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 with this Pink Radicchio Salad. 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 homemade bread like our Strawberry Focaccia.

A close up of pink radicchio salad with strawberries and radishes.

What is Pink Radicchio?

Pink radicchio is from the chicory family and looks like a cross between lettuce and a rose featuring pale pink leaves with white ribbing. It still carries that bitter bite that radicchio is known for but it’s milder than its deep red cousins. As you presume based on the color, it also gives off undertones of floral flavors and overall has a crisp texture. The reason it works so well in this salad is that its distinct taste meets a balance of creamy haloumi cheese, juicy sweet strawberries and grapefruit, plus a touch of pink peppercorn in the vinaigrette that complements the bitterness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl full of pink radichio and strawberries with a pink peppercorn vinaigrette in the upper right corner and gold silverware in the left.

Pink Salad with Strawberries and Pink Peppercorn Vinaigrette 

  • Author: Anna Franklin
Print Recipe

Description

You’ll fall in love with this all pink salad.

Ingredients

Scale
  • 1/2 lb pink radicchio leaves from Coldco Farm
  • 1 cup sliced strawberries
  • 1 cup sliced grapefruit
  • 1 cup thinly sliced radish
  • 8 oz halloumi, sliced

For the pink peppercorn vinaigrette:

  • Juice of 1/2 lemon
  • 1/2 tsp Dijon mustard
  • 1 tbsp pink peppercorns
  • 2 tbsp sherry vinegar
  • 5 tbsp extra virgin olive oil
  • 1/2 tsp salt

Instructions

  1. In a sauté pan, add 1 tablespoon of oil to the pan and sear the slices of halloumi until each side is golden brown and crispy.
  2. Compose your salad by layering your pink radicchio leaves together in a circular shape, bringing each layer of leaves closer to the center until the plate is covered.
  3. Place the salad ingredients on top and between the layers of pink leaves until the salad is composed to your liking.
  4. Mix the pink peppercorn dressing together and pour over your salad. Enjoy!

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Balsamic Marinated Strawberry Focaccia

By
Kylie Thomas
-
0
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 Balsamic Marinated Strawberry Focaccia 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 Pink Radicchio Salad that comes with a bitter bite. 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.

A loaf of Strawberry Focaccia with basil leaves on top of a wire platform on top of a pink floral table.

What Makes Focaccia Bread Different?

What sets focaccia apart from other breads is that the recipe infuses your bread dough with olive oil. Unlike other breads, focaccia uses a generous amount of olive oil both in the dough and on top, which gives its signature light, airy texture with a golden crust. Focaccia also comes with a dimpled surface that you press with your fingertips. These dimples hold oil, herbs, and toppings like rosemary or salt so that you get all the ingredients in one bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two small slices of strawberry focaccia taken out of a whole loaf on a pink surface.

Balsamic Marinated Strawberry Focaccia

  • Author: Anna Franklin
Print Recipe

Description

A loaf perfect for summer picnics.

Ingredients

Scale
  • 4 cups (512g) all-purpose flour
  • 2 to 3 tsp (10 to 15g) kosher salt
  • 2 tsp (8g) instant yeast
  • 2 cups (455g) lukewarm water
  • Butter for greasing
  • 4 tbsp olive oil, divided
  • Flaky sea salt, such as Maldon
  • 1 to 2 tsp whole rosemary leaves
  • 1 to 2 sprigs thyme
  • Handful of fresh basil leaves
  • 2 cups halved strawberries
  • 3 tbsp balsamic vinegar
  • 1 tbsp sugar

Instructions

  1. Mix together the halved strawberries, balsamic vinegar, and sugar. Let this marinate for an hour. You don’t want this to marinate too long, or your strawberries will get a bit too soft. Strain off the liquid and discard.
  2. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
  3. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times.
  4. Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or for as long as three days.

 Line two pie plates or a 9×13-inch pan with parchment paper or grease with butter.
  5. Pour a tablespoon of oil into the center of each pan. Using two forks, deflate the dough and split the dough into two equal pieces (or do not split if using the 9×13-inch pan).
  6. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
  7. Preheat the oven to 425 degrees. Place the marinated strawberries on top of the dough and then sprinkle with the fresh herbs.
  8. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky salt.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Strawberry Kiwi Bramble

By
Kylie Thomas
-
0
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 Strawberry Kiwi Bramble 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.

A glass full of a Strawberry Kiwi Bramble with a kiwi slice and strawberry on top.

How to Add Other Fruits to This Bramble

Are strawberries out of season or you’d simply rather shake things up a bit? Try subbing in other fruits like summer berries, cherries, even peaches, and pears can be a scrumptious surprise. The best part is it’s easy to tweak your bramble’s flavor, all you have to do is replace the strawberries in this recipe for your choice of fruit. After making a simply syrup and muddling with other ingredients, you’ll have a bramble for every season.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cocktail pours from a cocktail shaker into a glass to make a Strawberry Kiwi Bramble with kiwi and strawberry garnish.

Strawberry Kiwi Bramble

  • Author: Anna Franklin
Print Recipe

Description

One of summer’s favorite flavors in a bramble.

Ingredients

Scale
  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1 oz strawberry simple syrup (recipe below)
  • 1 fresh strawberry
  • 1/2 kiwi
  • Crushed ice
  • Strawberries and kiwi for garnish

For the strawberry simple syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup diced strawberries

Instructions

  1. Muddle 1 strawberry and 1/2 kiwi at the bottom of a cocktail glass. Muddle until most of the juice has been released and the strawberry pieces don’t clump together.
  2. Top the muddled fruit with about 1/2 cup of crushed ice.
  3. Add the gin, freshly squeezed lemon juice, and strawberry simple syrup to a cocktail shaker with cubed ice. Shake well and strain into the glass.
  4. Garnish with strawberries and sliced kiwi.

For the strawberry simple syrup:

  1. Add all ingredients to a pot and simmer until the sugar is dissolved and the strawberries are soft. Remove from heat and let the mixture sit until it reaches room temperature.
  2. Strain off the strawberry chunks and reserve the liquid. This can be stored in the refrigerator for up to 1 week.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Cook Alongside ‘Tucci in Italy’ Season Two with These Authentic Recipes

By
Kylie Thomas
-
0
A Stanley-Tucci inspired plate of Tagliatelle al ragu

At TABLE Magazine, we’ve been on the Stanley Tucci train for a while. With the premiere of Searching for Italy, we followed along the best way we know how—by cooking. Each episode became a jumping-off point for pasta recipes inspired by the regions he visited and the stories he experienced while there.

Now, with season two of Tucci in Italy premiering May 11, we’re doing it again. This time, Tucci travels through Naples and Campania, Sicily, Le Marche, Sardinia, and Veneto. Each of these five regions carry different distinct ingredients, techniques, and food traditions.

For each stop, we pair a recipe that connects directly to that region. So when season two drops on National Geographic, Disney+, and Hulu you can join in on the fun by making a recipe for each episode, joining Tucci in his own discoveries.

Recipes for Cooking Through Tucci in Italy Season Two

Naples and Campania – Pasta Fagioli

A black bowl filled with fresh Pasta Fagioli noodles and vegetables by Victoria Sande.

In Naples and across Campania, Pasta Fagioli is a part of everyday cooking. It comes out of the region’s cucina povera tradition, using beans, pasta, and aromatics to create something filling and practical at a low price. In Naples, it’s often made thicker than a soup and a bit closer to a stew. It’s a dish that’s less about a fixed recipe and more about the method itself. Oh: and the flavor too!

Sicily – Pasta alla Norma

Stanley Tucci Inspired Pasta alla Norma sits in a bowl to the right with two glasses of red wine off to the back left.

Sicily is home to Pasta alla Norma and you’ll find it all across the region. Eggplant, tomatoes, basil, and ricotta salata form the base, reflecting ingredients that are central to Sicilian agriculture. Even the name is specific to the place. Pasta alla Norma is believed to reference the opera Norma by Vincenzo Bellini, linking the dish back to one of Sicily’s major cultural figures.

Le Marche – Tagliatelle al Ragù

A Stanley-Tucci inspired plate of Tagliatelle al ragu

In Le Marche, fresh egg pasta is a defining part of the food culture. In turn, tagliatelle is one of the most common shapes. It’s typically paired with a ragù that comes from beef and San Marzano tomatoes as well as a slow cooking technique. It’s a straightforward combination that reflects how central pasta-making is to the region.

Sardinia – Lemon and Fregula Chicken Soup

A bowl of soup with little round noodle balls, greens, chicken, and lemon slices on top sits in a dark teal bowl with a winter citrus salad sitting nearby.

Sardinia is where fregula, a small, toasted pasta, originates. This pasta’s texture and flavor come from the toasting process, which gives it a slightly nutty taste. You’ll see fregula in soups or alongside seafood like mussels and fish, tying it back to Sardinia’s geography as an Italian island in the Mediterranean Sea.

Veneto – Sarde in Saor

Sarde in Saor on a porcelain plate set on a rustic table.

In Veneto, Sarde in Saor is a traditional dish with roots in Venice. Sardines are paired with onions, vinegar, and raisins, a combination that reflects Venice’s long history as a trading center because it draws upon flavor influences from the Eastern Mediterranean. Originally used as a way to preserve fish, the dish remains a part of the region’s standard cooking repertoire.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Collier’s Cuts: The Devil You Know Returns for ‘The Devil Wears Prada 2’

By
Kylie Thomas
-
0
Anne Hathaway, Meryl Streep, and Stanley Tucci stand in a group during The Devil Wears Prada 2.
(L-R) Anne Hathaway as Andy Sachs, Meryl Streep as Miranda Priestly and Stanley Tucci as Nigel Kipling in 20th Century Studios' THE DEVIL WEARS PRADA 2. Photo by Macall Polay. © 2026 20th Century Studios. All Rights Reserved.
A graphic rating banner for The Devil Wears Prada 2 featuring a screengrab of Emily from the movie and a 2.5/5 star rating.

Twenty years after the Oscar-nominated first film, the stars return for The Devil Wears Prada 2, a film with the courage not to rely on nostalgia — but no willingness to innovate. The results are funny and pleasant but decidedly light.

The Devil Wears Prada 2, a Sequel Review

Andy Sachs (Anne Hathaway) returns, picked up by Runway when her high-minded newspaper undergoes budget cuts. She steers the publication through a minor public-relations flap while renewing polite hostilities with Miranda Priestly (Meryl Streep), the publication’s clever and condescending editor-in-chief.

There are obstacles — an unhappy advertiser represented by former colleague Emily Charlton (Emily Blunt), a stalwart chairman (Tibor Feldman) replaced by his clueless son (B.J. Novak) — but none add up into a serious complication or even a consistent plot.

At one point, Nigel Kipling (Stanley Tucci) bemoans the small size of print magazines in the age of digital; a recent issue of Runway, the film’s stand-in for Vogue, was “so thin you could floss with it,” he says. The script, by returning scribe Aline Brosh McKenna, acknowledges the considerable changes in the publishing world in the decades since the original film debuted. Yet these threats are always fleeting; there’s always another money man to be called, another deal to be made.

It Looks Good, But Don’t Read It Cover to Cover

There are genuine laughs; Streep, a Best Actress nominee for the first film, embodies the character’s wit and cutting charm beautifully. There’s also a society page worth of special guest appearances — this will probably be the only film to feature both NBA star Karl-Anthony Towns and presidential offspring Jenna Bush Hager — many of which are fun, if not impactful.

There’s also an unannounced A-list star in the third reel; good thing, because by then, you’ll likely have checked out. The Devil Wears Prada 2 is thoroughly agreeable, and director David Frankel elegantly depicts both New York and Milan, but the story can’t support the film’s 119-minute runtime.

Fashionistas and Streep (or Tucci) superfans won’t regret buying a ticket. For the rest of us, save this one for your next transcontinental flight; it’ll eat up miles and might even lull you into a midair slumber.

An Animal Farm That Orwell Probably Didn’t Imagine, and More New Releases

The title Animal Farm lends itself to an animated feature. The content of George Orwell’s dystopian novel… not so much. That didn’t stop comedy writer Nicholas Stoller and director Andy Serkis, who have adapted the book into an all-ages parable, complete with slapstick jokes and celebrity voices. Reviews aren’t kind; writing for Consequence, Liz Shannon Miller says, “There are bad movies, and then there are movies that drain all life and joy out of a person’s soul.”

Perhaps young viewers will be better off at home: Swapped, a new animated feature from Netflix, features a loaded voice cast headlined by newly minted Oscar winner Michael B. Jordan.

Speaking of last year’s awards season, I Swear, the biography of a Tourette’s advocate that became an unfortunate point of controversy, expands to more American screens this weekend. By all accounts, the film is nuanced and powerful — unlike the ensuing flap.

AMC has a fun theme in its Thrills & Chills horror series: You Didn’t Stay Out of the Woods, a group of fright flicks set in remote cabins. They’ll show the 4K Director’s Cut of 2002’s Cabin Fever on May 1, then The Cabin in the Woods on May 8.

Story by Sean Collier
Featured Photo by Macall Polay Courtesy of 20th Century Studios

Subscribe to TABLE Magazine’s print edition.

5 Stylish Cocktails Inspired by ‘The Devil Wears Prada 2’

By
Kylie Thomas
-
0
Five cocktails for The Devil Wears Prada 2 sit on a white table in tall and short glasses and various colors.
A banner for a collaboration between Ritual House and TABLE.

Fans of The Devil Wears Prada have waited 20 years for a sequel to the hit comedy-drama that follows an entry-level assistant trying to make it in the fast-moving worlds of media and fashion. Finally, on May 1, Anne Hathaway, Stanley Tucci, Emily Blunt, and Meryl Streep return for The Devil Wears Prada 2 and there’s plenty of hot goss that awaits.

While we wait for our turn to watch the movie on the big screen, we’re taking inspiration from our favorite The Devil Wears Prada characters to mix up a batch of cocktails Runway Magazine would promote. Whether your heart connects with lovable Andy, witty Nigel, ambitious Emily, or imperious Miranda, we have a cocktail to ensure that your night is as luxurious as a Runway Magazine party.

To put together this series of cocktails, we collaborated with Ritual House in Downtown Pittsburgh to feature the five cocktails below on their menus from April 27 to May 3. Plus, the fifth cocktail is one you can only get at their bar. Miranda would love that exclusivity: “Everyone wants to be us, Andrea!”

Cocktails Inspired by The Devil Wears Prada 2

The Andy

An orange color cocktail in a tall glass with a lemon twist garnish and a floral backdrop behind it.

We could not be more ecstatic for Andy’s confident transformation in the new film. Our recipe for The Andy (Anne Hathaway) uses bourbon for structure, while Aperol and Amaro Nonino introduce a bittersweet sophistication. Then a final splash of champagne adds a celebratory lift to Andy’s success.

The Short King (AKA The Nigel)

A pair of round glasses lean against a Nigel cocktail in red color with ice cubes as a luxardo cherry on a toothpick balances on the glasses.

The Short King cocktail channels a refined, expressive, and balanced energy, just like Nigel (or frankly, like Stanley Tucci himself!). Tart pomegranate and fresh lemon create a foundation for Empress 1908 Gin’s botanical depth. Add accents of Luxardo, red vermouth, and a dash of Angostura bitters. You’ll see that this drink has just the right amount of edge.

The Emily

A tall glass with a yellow cocktail with a lemon twist garnish.

Always one step ahead, Emily (Emily Blunt) thrives in a world where details matter so we’ve made a cocktail she would approve if it came across her desk. Grey Goose Vodka provides a clean base for Chinola Passion Fruit Liqueur’s burst of tropical flavors. Fresh lemon sharpens the focus and a bit of bubbly also adds that perfect finish.

18 Karat Espresso Martini (The Miranda)

Miranda's espresso martini in a tall glass with gold leaf coffee beans on the white table below it.

Miranda, portrayed by Meryl Streep, is elegance, style, power, and precision personified. For a cocktail that follows suit, the 18 Karat Espresso Martini is rich and unapologetically luxurious. The secret here is the combination of coffee liqueur and cold brew concentrate. Gold leaf coffee beans are the ritzy, high-end garnish.

Runway Ready

A dark filled martini glass sits beside a dark filled shoe glass container.

A lychee and blackberry forward cocktail, the Runway Reader embodies Runway Magazine with its mix of trending flavors. This exclusive cocktail from the Ritual House bar team will be available only for purchase at their establishment April 27 to May 3 as you prepare for the film of the year!

All cocktails above will also be available for purchase at Ritual House from April 27 to May 3 as a part of a collaboration between Ritual House and TABLE Magazine.

Story by Kylie Thomas
Recipes by TABLE Magazine Staff
Photography by Dave Bryce
Special Thank You to the Ritual House Team

Subscribe to TABLE Magazine‘s print edition.

The Emily Cocktail Inspired by The Devil Wears Prada

By
Kylie Thomas
-
0
A tall glass with a yellow cocktail with a lemon twist garnish.

Always one step ahead, Emily Charlton (Emily Blunt) thrives in a world where details matter and nothing less than perfection will do. The Emily Cocktail Inspired by The Devil Wears Prada represents high-energy precision with a crisp, effervescent profile. Grey Goose Vodka provides a clean, base, while Chinola Passion Fruit Liqueur delivers a burst of tropical flavors. Fresh lemon sharpens the focus, and a combination of prosecco and soda water keeps the finish endlessly refreshing. This cocktail mirrors Emily’s momentum that’s vibrant and fast-paced. It’s designed to keep up, not slow down.

Soda water pours into and bubbles a yellow Emily cocktail in a tall glass with ice and a lemon twist garnish.

Emily’s Part in The Devil Wears Prada 2

Emily Charlton has transformed from overworked assistant into a high-level executive with authority in the new film The Devil Wears Prada 2. At the center of a shifting industry, she represents the company that could save Runway Magazine. Her relationship with Runway and her own former boss becomes more complex as business, rivalry, and legacy collide in unexpected ways.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tall glass with a yellow cocktail with a lemon twist garnish.

The Emily Cocktail Inspired by The Devil Wears Prada

  • Author: TABLE Magazine Staff
Print Recipe

Description

Fruity yet with prestige.

Ingredients

Scale
  • 1 1/2 oz Grey Goose
  • 1 oz Chinola
  • 1/4 oz fresh lemon
  • 2 oz Prosecco
  • Soda water

Instructions

  1. Shake vodka, Chinola, and fresh lemon with ice.
  2. Pour into a wine glass with ice, add prosecco and top with soda water.
  3. Garnish with a lemon twist.

Did you make this recipe?

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

Recipe by TABLE Magazine Staff
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

123...287Page 1 of 287

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.