Side Dishes

Fish and Shellfish

Crab Pasta with Lemon‑Dill White Wine Sauce

It's the local ingredients that make this Crab Pasta with Lemon and Dill White Wine Sauce special.
Appetizers

Garlic Knots

A great use of spring ramps.
Breakfast and Brunch

Buttermilk Irish Soda Bread with Fennel Pollen

Not only is it easy to make, but it's great with just about any meal.
Food

Beef Wellington for Two with Crosshatched Potatoes and Maple Carrots

Chef Jackie Page wraps seared beef filets and mushroom duxelles in golden puff pastry, then rounds out the plate with crisp crosshatched potatoes and bourbon maple carrots.
Braising

Braised Short Ribs with Cheddar Grits

Tender braised beef atop cheesy grits for a meal full of comfort.
Food

Citrus and Seed Salad with Basil Vinaigrette

It’s a pretty rare occurrence when the sun shines over Pittsburgh during the winter months. Fortunately citrus season falls at the same time. The...
Appetizers

Chili Baby Back Ribs

You'll be left dreaming about these Chili Baby Back Ribs. We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and...
Food

Jeweled Lentils

Make your dinner sparkle with Persian-inspired Jeweled Lentils, a dish chock-full of warm, savory appeal.
Food

Sticky Eggplant with Pickled Garlic Blossoms

A wonderful break from the usual winter fare.