Subscribe
Home Blog Page 10

Juicy Beef Brisket Two Ways

By
Abdul Rafay
-
0
A slow-cooked beef brisket on a white platter surrounded by roasted potatoes and carrots.

Whether feeding a crowd or making ahead and freezing for a variety of future meals, beef brisket is Rhonda Schuldt’s mother’s go-to meat. She shares two of her favorite versions, both them absolutely delicious and slow-cooked! One takes advantage of a packet of onion soup mix for a rich flavor profile while the other is more of a traditional recipe.

What Can I Do With Beef Brisket Leftovers?

Either way you decide to make your brisket, the leftovers inspire some delicious “second act” recipes, which Rhonda shares here. Try her French Onion Dip Sandwich, Vegetable Beef Soup, and Open-Faced Beef and Mashed Potatoes Sandwich.

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 slow-cooked beef brisket on a white platter surrounded by roasted potatoes and carrots.

Onion Soup Mix Slow-Cooker Brisket

  • Author: Rhonda Schuldt
Print Recipe

Description

Tender, flavorful brisket slow-cooked with onion soup mix, chili sauce, and garlic for an easy, hearty meal.

Ingredients

Scale

*If you don’t have prepared chili sauce available, you can use these pantry staples to make your own (double for this recipe):

  • 1 8-oz can tomato sauce
  • 2 tbsp tomato paste
  • 2 tbsp white or cider vinegar
  • 2 tbsp brown sugar
  • ½ tsp chili powder (any variety)
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice

Instructions

  1. Place brisket in a slow cooker.  Mix together remaining ingredients and pour over the brisket.  Cover and cook 8-10 hours on low, until the brisket is fork-tender.  Remove from the slow cooker and let rest 10 minutes before serving.
  2. Slice against the grain and serve with the resulting sauce from cooking.

For chili sauce:

  1. Mix together all ingredients.
  2. Chili sauce can be made in advance (recommended) and stored in a sealed container in the refrigerator until ready to use.

Did you make this recipe?

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

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

Marinated Oven-Roasted Beef Brisket

  • Author: Rhonda Schuldt
Print Recipe

Description

This recipe is from the Hays House, an historic restaurant & tavern in Council Groves, Kansas –  “serving townsfolk & travelers on the Santa Fe Train since 1857”.  It was a favorite stop of Rhonda’s parents when visiting relatives.

Ingredients

Scale
  • 5-lb beef brisket (or larger, the marinade can accommodate up to a 10-lb)
  • 1 cup liquid smoke
  • 1 cup soy sauce
  • 1/3 cup celery seeds
  • 1/3 cup black pepper
  • 1/3 Worcestershire sauce
  • 2 ½ tbsp granulated garlic or garlic powder
  • 2 ½ tbsp onion salt

Instructions

  1. Place the brisket, fat side up, in a roasting pan lined with a large sheet of heavy-duty aluminum foil (enough to wrap the brisket).
  2. Mix together remaining ingredients and pour over the brisket. Fold foil up and seal. Place in refrigerator overnight (do not open).
  3. Place the pan in a 300-degree preheated oven and roast for approximately 6 hours, or until fork-tender.
  4. After removing from the oven, let the brisket rest before slicing.
  5. To serve, slice against the grain.

Notes

Tougher cuts of meat need time to cook to break down the connective tissues.

An important rule of thumb is “low and slow” when roasting brisket or other tougher cuts of beef (flank steak, etc.).  For brisket, this means at temperature no higher than 300 degrees for 1 hour and 15 minutes per pound…or until it can easily be pulled apart with a fork. So, be patient, you will be rewarded!!

Did you make this recipe?

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

Recipes by Rhonde Schuldt

Subscribe to TABLE Magazine’s print edition.

Ancho Chile Old Fashioned

By
Justin Matase
-
0
A moody shot of two glasses of Ancho Chile Old Fashioned cocktails on a bar, with scattered sugar crystals on the surface.

Barry Young of Pennsylvania Pure Distilleries was listening to his taste buds in the development of recipes for his BLY 105 and Boyd & Blair Professional Proof 151 spirits. The vodka concoctions are recipes were easy, of course, but the 105 proof rum was new. It wanted something special as a complement. Enter an ingredient Barry enjoys cooking with in the kitchen at home: ancho chile peppers.

About This Ancho Chile Old Fashioned Recipe

“I love cooking with spices and had some at home. It worked very well the first time I tested it. My first restaurant test got an awesome response…and the rest is history,” he recalls. His Ancho Chile Liqueur went on to win a Gold Medal at the American Distilling Institute’s Judging of Craft Spirits Awards.

Barry suggests trying out the unique flavor with a spin on the classic old fashioned: “The peppers provide a great smoky flavor that mimics a whiskey so the blend of the ancho with orange and bitters really makes a delightful combination.”

Get out the shaker, people!

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 moody shot of two glasses of Ancho Chile Old Fashioned cocktails on a bar, with scattered sugar crystals on the surface.

Ancho Chile Old Fashioned

  • Author: Justin Matase
Print Recipe

Description

A smoky-sweet twist on the classic old fashioned, made with award-winning ancho chile liqueur, orange, and bitters for a bold, warm flavor.

Ingredients

Scale

Instructions

  1. In a cocktail shaker add BLY Ancho Chili Liqueur and orange wedge. Muddle orange wedge. Add ice and bitters.
  2. Shake well and double strain into rocks glass filled with ice. Garnish with orange peel.

For the Demerara syrup:

  1. Bring 1 cup of Demerara sugar & 1 cup of water to a boil in saucepan. Reduce heat & simmer stirring occasionally until sugar dissolves. Cool to room temperature before use.

Did you make this recipe?

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

Recipe by Justin Matase

Subscribe to TABLE Magazine’s print edition.

Lo Spritz alla Veneta

By
Jordan Snowden
-
0
an above shot of a dining set up spread out on wood on a beach. drink is Lo Spritz alla Veneta

A refreshing riff on the classic Venetian spritz, Lo Spritz alla Veneta swaps Aperol’s sweetness for the herbaceous depth of Cynar, an artichoke-based amaro beloved in Northern Italy. Light, bittersweet, and endlessly sippable, this Lo Spritz alla Veneta pairs perfectly with golden hour and a bowl of olives.

What is a Classic Venetian Spritz?

A classic Venetian spritz (often just called a Spritz in Italy) is a light, bubbly aperitivo cocktail. It originates in Venice and the Veneto region of Northern Italy. It’s known for its refreshing character and low alcohol content, making it ideal for sipping in the early evening.

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
an above shot of a dining set up spread out on wood on a beach. drink is Lo Spritz alla Veneta

Lo Spritz alla Veneta

Print Recipe

Description

A refreshing riff on the classic Venetian spritz.

Ingredients

Scale
  • 1 oz Cynar
  • 2 oz dry white wine
  • 2 oz club soda
  • Lemon and orange slices

Instructions

  1. Pour Cynar and white wine over generous ice in a Collins glass. Top off with club soda and stir gently. Garnish with fresh citrus.

Did you make this recipe?

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

Recipe and photography by Alberto Bogo

Pork & Shrimp Shumai

By
Kylie Thomas
-
0
A plate of Pork and Shrimp Shumai dumplings hold with chopsticks with a sauce drizzled over top.

Chef Roger Li’s version of this traditional Chinese dumpling comes with with ground pork and shrimp, ginger and mirin. Choose your own dipping sauce for your Pork & Shrimp Shumai — we’re partial to fiery chili oils — and you’ve got a restaurant-worthy meal ready for dinner.

What is Shumai?

Shumai (or sometimes seen as siu mai) comes in a distinct cylindrical shape with an open top. You’ll at times find a small garnish of fish roe or a pea on top as well. The dumpling’s delicate, pleated wrapper is full of a savory mixture of finely minced pork, shrimp, or a combination of the two, plus ingredients like ginger, scallions, and shiitake mushrooms for seasoning. To cook this delicacy, you’ll want to steam Shumai dumplings only. This gives the wrapper a soft, tender texture and keeps the filling moist and juicy. It is a staple of dim sum cuisine across China, Hong Kong, and in Chinese restaurants worldwide.

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 plate of Pork and Shrimp Shumai dumplings hold with chopsticks with a sauce drizzled over top.

Pork & Shrimp Shumai

  • Author: Chef Roger Li
Print Recipe

Description

A soft and tender Chinese dumpling to make at home.

Ingredients

Scale
  • 4 lb pork shoulder (ground)
  • 1 lb shrimp (ground)
  • 1 oz minced ginger
  • 2 tbsp mirin
  • 2 tsp sugar
  • 3 tbsp salt
  • 3 tbsp soy sauce
  • 1 tbsp black pepper
  • 2 eggs

Instructions

  1. Mix everything together and set aside for 1 hour, wrapped with shumai wrappers (1 oz. each).
  2. Steam for 12 minutes.
  3. Serve.

Did you make this recipe?

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

Recipe by Roger Li; Umami, Ki Ramen, The Parlor Dim Sum, Nanban, and Allegheny Wine Mixer
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

Easy Homemade Hot Honey

By
Kylie Thomas
-
0
A jar of easy homemade hot honey sits beside a jar of chili crisp and a small bowl of red chiles.

If you’ve ever indulged in the taste of Hot Honey, you know the addictiveness of silky smooth sweetness followed by a wave of heat. There’s only one thing that could make this delectable topping even better; crafting it right in your own kitchen and even saving a buck or two.

All you need to make out Homemade Hot Honey is clean, pure honey (preferably from your local farm), red chile peppers, and a jar of chili crisp (try our Chili Crisp recipe or opt for Momofuku Chili Crunch Oil). Then, you can use your very own Hot Honey in recipes like Hot Honey Old Fashioned, Hot Honey Aioli with Harissa, Easy Hot Honey Peach Galette, Easy Hot Honey Apple Galette, and Hot Honey Buttermilk Biscuits.

How Long Has Hot Honey Been Around?

The Hot Honey trend really comes from the establishment of Mike’s Hot Honey in 2010. Prior to creating his own recipe, Mike Kurtz was traveling in Brazil when he came across the concoction in a pizzeria. After trying it on his pizza, he went back to Brooklyn to work on his own Hot Honey recipe, eventually bringing it to Paulie Gee’s. The Hot Honey craze that shows no sign of stopping.

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 jar of easy homemade hot honey sits beside a jar of chili crisp and a small bowl of red chiles.

Easy Homemade Hot Honey

  • Author: Kylie Thomas
Print Recipe

Description

Use this homemade hot honey on biscuits, pizza, sandwiches, or just about anything!

Ingredients

Scale
  • 1 small bottle of honey
  • 3 red chile peppers
  • 1 tbsp chili crisp (using our homemade recipe is best)

Instructions

  1. Cut your red chile peppers into chunks.
  2. Add honey, red chile peppers, and chili crisp to a saucepan.
  3. Heat on low-medium until simmering. You don’t want a full boil.
  4. Simmer for 1-2 minutes.
  5. Strain into a jar and store in the fridge for up to 3 months.

Did you make this recipe?

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

Recipe by Kylie Thomas
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Hot Honey Hot Toddy

By
Ethan Chmura
-
0
A clear mug with a Hot Honey Hot Toddy inside featuring a metal spoon, cinnamon stick, and lemon round.

A Hot Toddy is the perfect fall or winter drink for winding down and cozying up to the cool air. The combination of warm whiskey, sweet honey, and tangy lemon is familiar and nostalgic. But, what if we upgraded it all with a hint of spice? Our Hot Honey Hot Toddy substitutes regular honey for hot honey. This recipe sends out a short wave of heat over you, adding a special nuance to this cocktail. Serve it along with a thrilling mystery novel, a blazing fireplace, and your favorite blanket.

How Does a Hot Toddy Help a Sore Throat?

The Hot Toddy is actually a remedy for many ailments since different ingredients effect the body in different ways. The hot water generates steam that can help to clear sinus congestion (much like tea) and provide some instant relief to a sore throat. The honey also acts as a natural demulcent, coating the throat and soothing the itchiness. Lemon juice also gives the body a boost of vitamin C and acidity that helps to cut through mucus. Finally, it’s no secret that whiskey can take your pain away. Its effect is almost that of a mild antiseptic, numbing the site slightly.

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 clear mug with a Hot Honey Hot Toddy inside featuring a metal spoon, cinnamon stick, and lemon round.

Hot Honey Hot Toddy

  • Author: Ethan Chmura, Adapted from Cookie and Kate
Print Recipe

Description

Soothe your throat with a Hot Toddy that’s hot in more than one way.

Ingredients

Scale
  • ¾ cup water
  • 1 ½ oz whiskey
  • 2 tsp hot honey
  • 2 tsp lemon juice
  • Lemon round
  • Cinnamon stick

Instructions

  1. Bring the 3/4 cup of water to a simmer.
  2. Pour water, whiskey, hot honey, and lemon juice into a mug and stir until honey is dissolved. You can add 1 more teaspoon of hot honey or 1 more teaspoon of lemon juice if desired.
  3. Use lemon round on rim and cinnamon stick in glass for garnish.

Did you make this recipe?

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

Recipe by Ethan Chmura, Adapted from Cookie and Kate
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche  

By
Kylie Thomas
-
0
A Martha Stewart-Inspired Asparagus Leek and Jarlsberg Quiche with a slice taken out of it, sitting on a black plate.

Inspired by Martha Stewart’s Asparagus, Leek, and Gruyere Quiche recipe, this elegant Asparagus, Leek, and Jarlsberg Quiche offers a delightful twist on a brunch staple.

What’s Different About Our Recipe?

While honoring the timeless combination of tender asparagus and sweet leeks, this recipe also uses rich, nutty Jarlsberg cheese. This produces a distinctly savory and satisfying flavor that you look for in a brunch item. The buttery, flaky crust and creamy filling produce make it a sophisticated centerpiece for any celebratory brunch or a light, yet indulgent, dinner.

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 Martha Stewart-Inspired Asparagus Leek and Jarlsberg Quiche with a slice taken out of it, sitting on a black plate.

Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche  

  • Author: Veda Sankaran
Print Recipe

Description

Your brunch takes a delicious turn with a quiche inspired by Martha Stewart.

Ingredients

Scale

For the crust: 

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 8 tbsp (1 stick) cold unsalted butter, cut into pieces
  • 2 tbsp ice water, plus 2 more, if needed

For the quiche:

  • 2 tbsp butter
  • 3 cloves of garlic, finely chopped
  • 1/2 cup thinly sliced shallots
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed (about 1 1/2 cups)
  • 1 bunch (1 lb) asparagus, tough ends removed, thinly sliced on the diagonal
  • 1 tbsp chopped chives
  • 1 tbsp chopped thyme
  • Ground nutmeg
  • Salt and ground pepper to taste
  • 4 large eggs
  • 1 ¼ cups heavy cream
  • 1 cup shredded Jarlsberg cheese (4 oz)

Instructions

For the crust (store bought pie crust can be substituted): 

  1. In a food processor, pulse the flour, sugar, and salt together.
  2. Add the butter and pulse until the mixture becomes coarse with only a few small pea sized pieces left.
  3. Place in 2 tablespoons of the ice water and pulse, adding the additional water 1 tablespoon at a time as needed for the dough to just come together when pressed.
  4. Place the dough onto a work surface, gently pressing the dough to form a ¾ inch disk. Do not overwork the dough. Wrap in saran wrap and place in the refrigerator for at least an hour to chill.
  5. Once ready to bake, place the dough on floured wax paper. Roll out the dough into a 14” round, dusting with additional flour as needed. Gently transfer the dough to a 9” pie dish, pressing the dough to fit the bottom and sides.
  6. Trim the edges leaving a 1-inch overhang. Pinch the sides to crimp the edges of the crust.

For the quiche: 

  1. Preheat the oven to 350 degrees.
  2. Heat a large skillet or other flat bottomed pan. Place in the butter. Once melted, add the finely chopped garlic, followed immediately by the shallots. Stir and saute until fragrant.
  3. Next, place in the prepared leeks and asparagus and stir to combine. Sprinkle in the chopped chives and thyme, followed by the nutmeg, salt, and pepper. Stir and cook until the asparagus is tender yet still retains its crispiness.
  4. In a large bowl, whisk together the eggs with the heavy cream and season with a little salt and pepper. (Be careful to not overseason with salt as the vegetables have salt also.)
  5. Place the crust lined pie dish on a rimmed baking sheet. Place in the asparagus leek mixture, spreading evenly. Sprinkle on the Jarlsberg cheese. Then pour the egg mixture on top.
  6. Place in the lower lack of the preheated oven and bake for 30 minutes. Rotate the baking sheet and bake for an additional 20-30 minutes or until the center of the quiche  is set.
  7. Remove from the oven and cool on a cooling rack for at least 15 minutes before serving.

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 Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

By
Kylie Thomas
-
0
A grey bowl full of a Martha Stewart Slow Cooker Tom Kha Gai with leafy greens garnish sits on a green picnic table.

Martha Stewart knows how to use a slow cooker, and her Tom Kha Gai recipe proves it. Many versions of this soup are made on the stovetop. In this version, however, the slow cooker deepens the flavors. Aromatic lemongrass and kaffir lime leaves fully infuse the broth over a longer cooking time. This patient preparation results in a soup with exceptionally tender chicken as well as a complex, aromatic broth that will transport your taste buds directly to Thailand.

One of Veda Sankaran’s modifications to Martha’s recipes involves heat! Thai cooking embraces the spicy side of life, and Veda’s ingredient list allows for more of that deliciousness to reach your taste buds.

What is Tom Kha Gai?

Tom Kha Gai originates in Thailand as a creamy coconut soup. Much like other Thai cuisine, this soup’s flavor comes from a wonderful layering of ingredients. The name Tom Kha Gai translates to “galangal chicken soup.” The main flavors in the broth include galangal (similar to ginger), lemongrass, and kaffir lime leaves. The soup is also full of chicken, mushrooms, and other vegetables like carrot and scallion, all of which simmer in the coconut broth. While it shares some similarities with Tom Yum soup, Tom Kha Gai is milder and creamier due to the coconut milk.

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 grey bowl full of a Martha Stewart Slow Cooker Tom Kha Gai with leafy greens garnish sits on a green picnic table.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

  • Author: Veda Sankaran
Print Recipe

Description

Some time in the slow cooker creates a warm and savory soup.

Ingredients

Scale
  • 3 lemongrass stalks, use bottom 7 inches only, discard tough outer layer/eaves and cut tender core on a bias into 2-inch lengths
  • 3 cups low-sodium chicken stock, store-bought or homemade
  • 3 tbsp fish sauce
  • 1 tbsp palm or light brown sugar
  • 1 (2 inch) piece fresh galangal or ginger, peeled and thinly sliced
  • 6 kaffir lime leaves, stems removed and crushed slightly or 6 strips lime zest with a vegetable peeler
  • 2 large shallots, smashed in a mortar and pestle
  • 3 Thai bird chilies, for greater heat, smash until just broken
  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1/2-inch bite sized pieces
  • 3 oz shiitake mushrooms, stemmed, thinly sliced
  • 2 oz oyster mushrooms, torn into bite size pieces
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 large carrot, thinly sliced
  • 3 tbsp (or to taste) fresh lime juice
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 2 tbsp chopped Thai basil, plus more leaves for garnish
  • 1 scallion, thinly sliced
  • Chili oil sauce, for serving

Instructions

  1. Prepare lemongrass stalks, then use a mortar and pestle to lightly smash the lemongrass pieces.
  2. Place all the ingredients from lemongrass to mushrooms in a slow cooker. Cover and cook on low heat for 5 hours or on high heat for 2 1/2 hours.
  3. Uncover, add the coconut milk and carrot slices. Stir and cover, cooking for an additional 1 hour on low or 30 minutes on high. Uncover again, and stir in the lime juice, cilantro, thai basil, and scallions.
  4. Serve with additional sides like cilantro, basil, lime wedges, and chili oil. Can be eaten as a soup or over jasmine rice.

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 Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

By
Kylie Thomas
-
0

A star baker, Martha Stewart’s recipes have brought deliciousness into homes for decades now. Veda Sankaran could not help but hop on the Martha Stewart train herself with Martha-inspired Soft and Chewy Chocolate Chip Cookies.

Part of Veda’s exploration of this recipe involved a question: what if rich chocolate is not what you’re craving? Her White Chocolate Strawberry version which is Veda’s own little spin on Martha’s recipe. These cookies utilize white chocolate chips and freeze-dried strawberries for a mixture of fruity sweetness. Or, make a batch of both and let fate decide which bite of tastiness you try.

What Makes These Chocolate Chip Cookies so Soft and Chewy?

For those of you who crave a chewy cookie more than a crisp one, you’ll love the way this recipe keeps cookies on the soft side. It’s really thanks to the quantity of brown sugar in the recipe. Since these cookies use twice the amount of brown sugar and less butter than usual, they have an irresistible texture. They’re also perfect for the tender palates of any wee kids or grandkids wandering about the house!

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

Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

  • Author: Veda Sankaran, Adapted from Martha Stewart
Print Recipe

Description

There’s nothing better than a warm, gooey, and chewy chocolate chip cookie right out of the oven.

Ingredients

Scale

For classic chocolate version: 

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 12 oz (2 cups) semisweet chocolate chips

For the white chocolate strawberry version: 

  • Sub milk chocolate chips for 12 oz (2 cups) white chocolate chips
  • Add 1/3 cup freeze dried strawberries

Instructions

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a stand mixer, using a paddle attachment, beat the butter with both the white and brown sugars for about 3 minutes.
  4. Then place in salt, vanilla extract and eggs. Mix until just combined.
  5. Set the speed to low as you gradually add in the flour mixture. Mix only until just combined.
  6. Lastly, mix in the chocolate chips.
  7. Use a small ice cream scoop to place heaping cookie dough balls 2 inches apart on the prepared baking sheets.
  8. Place in the preheated oven for 8-10 minutes or until edges are golden brown and centers are still soft.
  9. Once cookies come out of the oven, let cool for 1-2 minutes, then transfer to a wire rack to cool completely.

For the white chocolate strawberry version:

  1. Follow the same instructions, except add white chocolate chips instead of the semisweet chocolate chips.
  2. Fold in the freeze dried strawberries by hand instead of using the mixer.

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 Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Gnocchi with Arugula Pesto and Shrimp

By
Jordan Snowden
-
0
An above shot of a plate of Gnocchi with Arugula Pesto and Shrimp.

Gnocchi with Arugula Pesto and Shrimp is a dish that proves comfort food doesn’t have to be predictable. It begins with pillowy-soft gnocchi—light yet satisfying—which are pan-seared in clarified butter until golden and slightly crisp on the outside. Skip the traditional basil-Parmesan pesto. This version takes a bold detour with peppery arugula, earthy walnuts, and nutty, melty Gruyère. The result is a vibrant green pesto that’s richer and more complex, yet still fresh and herbaceous.

Argentinian red shrimp, known for their natural sweetness and delicate texture, are lightly tossed with the pesto and seared just until tender. A squeeze of lemon and a pinch of gochugaru (Korean chili flakes). Together, they brighten the whole dish, adding subtle citrus and a flicker of heat that keeps every bite interesting.

This dish strikes the perfect balance between casual and elevated. It’s a weeknight dinner that feels like a restaurant indulgence — unexpected, elegant, and absolutely delicious.

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
An above shot of a plate of Gnocchi with Arugula Pesto and Shrimp.

Gnocchi with Arugula Pesto and Shrimp

  • Author: Veda Sankaran
  • Yield: Serves 4
Print Recipe

Description

A dish that brings bold, peppery greens and sweet, succulent shrimp together in a deeply satisfying way.

Ingredients

Scale
  • 1 package gnocchi
  • Clarified butter
  • ½ lb Argentinian red shrimp
  • 2 cups packed arugula leaves
  • ⅓ cup walnuts
  • 2 cloves of garlic
  • Juice of ½ lemon
  • ¾ tsp gochugaru or other red chili flakes
  • 1 cup grated gruyere cheese
  • ⅓ cup olive oil
  • Salt

Instructions

  1. To make the pesto, place the arugula leaves, walnuts, garlic, lemon juice, red chili flakes, gruyere cheese, olive oil, and a little salt into a small blender container. Blend in pulses until smooth. Taste and adjust salt as necessary.
  2. Make the gnocchi according to the package directions. Once cooked, heat a skillet and add clarified butter to coat the bottom. Lightly sauté the gnocchi and remove.
  3. Add about 1 ½ tablespoons of the pesto to the shrimp and stir to coat. Add a little more clarified butter to the skillet and cook the shrimp for about 2-3 minutes on each side.
  4. To plate, either place a dollop of pesto on the center of your plate and top with the gnocchi and shrimp or toss the gnocchi with the pesto and serve with the shrimp.

Notes

Pesto is usually made with Parmesan cheese, but this pesto uses Gruyére, definitely non-traditional.

Did you make this recipe?

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

Recipe by Veda Sankaran
Food by Curtis Gamble

1...91011...257Page 10 of 257

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.