Welcome to TABLE Magazine! Dive into a world of culinary inspiration with our extensive collection of mouthwatering recipes. Explore a diverse range of dishes spanning various cuisines, ingredients, and cooking techniques.
Discover fresh ideas for breakfast, lunch, dinner, and everything in between. TABLE Magazine is your go-to destination for creative twists on classic dishes, innovative flavor combinations, and exciting culinary adventures.
Browse through our curated selection of recipes featuring seasonal ingredients, local specialties, and global flavors. With step-by-step instructions and helpful tips, cooking delicious meals at home has never been easier or more enjoyable.
With TABLE Magazine’s ever-growing list of recipes, the possibilities are endless. Start exploring today and let your culinary adventures begin!
Six pantry ingredients and your favorite Halloween cookie cutters make crisp olive oil crackers shaped like bats, pumpkins, and ghosts, a savory, kid-friendly alternative to candy.
Carrot witch fingers, cookie-cutter cheese ghosts and bats, and sweet potato pumpkins turn a classic meat-and-cheese board into a healthy Halloween snack spread for all ages.
Creamy bacon-and-scallion deviled eggs get black olive bodies and legs, turning a classic party bite into a creepy-crawly Halloween appetizer kids love to assemble.
Thirty-five years after Pittsburgh’s Soldiers and Sailors Memorial Hall gave Hannibal Lecter his cage, TABLE serves up eight lamb recipes for a watch party worth screaming about.
Herbed cream cheese, marinara, sweet peppers, and pepperoni bake under string-cheese bandages for a warm, cheesy Halloween party dip that kids can help wrap.
From a color-changing Poison Apple Punch to mummified shepherd’s pies and blackberry spiders, these eight studio-tested recipes get oohs and aahs for their witty looks, and even more for their flavor.
Bacon, garlic, shallot, and cheddar turn pumpkin into a bewitching savory dip, and a brie skull with a salami wig and a crown of marigolds turns the cheese board around it into the life of the party.
Roasted dumpling squash, crisp apple, kale, and pepitas make a healthy base. Grinning mozzarella skulls, shaped in a candy mold, and a homemade fig and honey vinaigrette make it a Halloween showpiece.
Piped stripes of mashed potatoes and a pair of candy eyes mummify our classic shepherd’s pie. Baked in individual crocks, it’s buffet-friendly and perfect for your next gathering of goblins.