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Table Magazine
Cities
New Mexico
Pittsburgh
National
Recipes
Appetizers
Breakfast and Brunch
Cocktails
Desserts
Dietary Needs
Kids Table
Mains
Salads
Side Dishes
Soups and Stews
Techniques
Braising
Grilling
Pickling
What’s In Season
Winter
Spring
Summer
Fall
Drinks
Beer
Cocktails
Wine
Ingredients
Fish and Shellfish
Fruits and Vegetables
Grains
Cheese and Dairy
Meat and Poultry
Noodles
Pasta
Plant-Based
Rice
Fashion and Design
Fashion and Jewelry
Home
Going Out
Arts and Entertainment
Bars
Restaurants
Shopping
Pantry and Bar
Travel
News
Arts and Entertainment News
Food News
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Plant-Based
Food
Chia Seed Pudding
Chia Seed Pudding is an easy, delicious, and endlessly customizable dessert, or breakfast, with enough oomph for savory flavors or fresh fruit and edible flowers.
Food
Roasted Squash Tacos with Sriracha Mayonnaise
Vegetarian Squash Tacos are packed with wholesome ingredients and bursting with taste, perfect for Taco Tuesday
Appetizers
Asparagus and Soft-Boiled Egg with Buttermilk Dressing
A savory, veggie-forward dish that's a perfect combination of flavors and textures.
Food
Spring Time Salad with Saffron Vinaigrette
The saffron adds a subtle floral note to the dressing, while the roasted chickpeas provide a satisfying crunch.
Food
Carrot Bolognese
A very hearty take on a comfort classic by Chef Curtis Gamble from Station.
Food
Spring Pea Salad
A gorgeous green pea salad with beautiful bright and sweet flavors.