Subscribe
Home Blog Page 102

Liven Up Your Cocktail Hour with These Playlist Pairings

By
Emma Riva
-
0
Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

Cocktail hour without music can result in a lot of awkward silence. Picking the perfect playlist can be a difficult art, but luckily, Spotify can help you identify things you might like based on the vibe you’re looking for. You’ve heard of cocktail and food pairings—we’ve put together cocktail and playlist pairings with some of our signature music cocktails.

Whether you want classic, folksy, smoky, peppy, upbeat, or lo-fi, the power of technology can help you discover what the right vibe is for your night. Shake up one of these cocktails, turn up the music, and indulge.

Liven Up Your Cocktail Hour with These Playlist Pairings

The Short ‘n Sweet / Sabrina Carpenter

A limoncello spritzer cocktail on a white background

Sabrina Carpenter radio is a sure pick to please the Gen Z member of your family who wants to turn off the old fart tunes, without offending Nana and PopPop. Carpenter’s music is upbeat without being over-the-top and actually makes for great cocktail hour ambiance. TABLE’s Short ‘n Sweet cocktail is a limoncello spritzer, sassy and feminine with a little bit of a kick while you listen to Ariana Grande, Charli xcx, and Lady Gaga on this playlist.

Smokin’ Hot Teddy / Teddy Swims

Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

Teddy Swims’ uniquely raspy voice probably comes from a combination of tequila and cigarettes. While we don’t recommend smoking, Swims’s voice is part of his charm. This hot toddy recipe is soothing on the vocal chords and might steady your nerves. His playlist is ideal for those mood-lighting parties where people are well-dressed and charismatic, but not stuffy. Serve up a batch of hot toddies

Back to Black / Amy Winehouse

Two Back to Black cocktails in a deep brown color with a pick of blackberries on top of each glass, all on a textured grey surface.

Amy Winehouse is timeless. Her music can fit any mood, and this playlist highlights some of her best hits, from the swing of “Valerie” to the sensual despair of “Back to Black” and “You Know I’m No Good.” It also throws in Lauryn Hill, Florence and the Machine, Bill Withers, and Sade. It’s a whole vibe. Our dark cocktail draws from Winehouse’s soulful voice and signature style through an original combination of licorice liqueur and blackberries.

Dreams / Fleetwood Mac

Two glasses with purple liquid inside are topped with little botanical pink flowers and lemon slices with smoke pouring overtop.


“Dreams” is one of the best songs of all time, so we had to come up with a cocktail that’s both inventive and classic, an upscale take on a gin and tonic. Enjoy the unique purple color of Empress 1908 Gin. Let Stevie Nicks’s enchanting vocals take you away. Jam out to Paul Simon, The Police, Bruce Springsteen, and Van Morrison on Fleetwood Mac radio while sipping.

So What / P!nk

a look in at 2 identical dark peachy pink cocktail on a black background with ice cube and peach wedges as garnish

This might be best for that girls’ night pregame where you’re getting ready for a 2010s-level rager. What was going on in 2008-2016 that every hit song was either about hating your ex or being at the club? Well, this playlist accomplishes both with the Spice Girls, Katy Perry, Kelly Clarkson, Kesha, and Avril Lavigne along with P!nk’s “So What” cocktail.

Story by Emma Riva

Subscribe to TABLE Magazine’s print edition

TABLE Magazine’s Best Cookbooks of 2024

By
Emma Riva
-
0
A sizzling pot on a stove, steam coming off of a ladle in a cozy-looking kitchen

I have a friend who says that a cookbook has to pass the ‘flick’ test before it can be purchased. You need to flick through quickly, finding enough recipes and photos that make you stop and think, “yes, I’d like to make that.” In that spirit, here are some truly flickable cookbooks of 2024. For a more region-specific take, take a look at our Italian Cookbooks for the Serious Cook.

TABLE Magazine‘s Best Cookbooks of 2024 

A yellow book cover for Crazy Water, Pickled Lemons

Crazy Water, Pickled Lemons

By Diana Henry, published by Aster

If I were banished to a desert island, this would be one of the first things I’d pack after sunscreen and dental floss. It’s rare to find a writer whose prose and recipes are equally tempting. A revised and updated version of a classic and worth space on your bookshelf or bedside table. Try out Diana’s Thyme, Oregano, and Citrus Roast with Cornish Hens yourself.

The cover for Crystal Wilkinson's Praisesong for the Kitchen Ghosts, featuring a sepia photograph of a Black woman in a diptych with a table of biscuits

Praisesong for the Kitchen Ghosts

By Crystal Wilkinson, published by Clarkson Potter

It’s no surprise that Crystal Wilkinson is a poet (she was Kentucky’s poet laureate from 2021-2023) – her writing is hypnotic and melodic. Praisesong is a culinary memoir that tells the stories of five generations of black country cooks. The book is peppered with recipes like Blanket Meeting Green Beans and New Potatoes and Praisesong Biscuits, which she shared with us.

A salad on the cover of the cookbook Rooted Kitchen with radishes and sprinkled with cheese

Rooted Kitchen

By Ashley Rodriguez, published by Clarkson Potter 

Eating seasonally isn’t new but Ashley Rodriguez’s approach is. She trawls farmers markets and forages to create dishes that are fresh and connect with nature in an exciting way, like her Fire-Roasted Kabocha Fondue with Chanterelles and Chorizo or a Blackened Corn and Poblano Cheese Dip. A multi-tasking whizz, she also took the food photos in the book.

A yellow cookbook by Julius Roberts, featuring Robert smiling down at a culinary creation surrounded by yellow flowers

The Farm Table

By Julius Roberts, published by Ten Speed

Restaurant chef turned rural farmer Julius Roberts’ first cookbook is a burst of sunshine. Written with passion and care, it’s one to curl up with on a cold winter’s day. His Puy Lentils with Spinach Pancetta are an example of his respect for ingredients and emphasis on health.

The cover of the cookbook Baking in the American South, with a cake and an orange on it

Baking in the American South

By Anne Byrn, published by Harper Celebrate

There is baking and there is southern baking. Anne Byrn’s hefty tome does a deep dive into southern baking with two hundred recipes and the stories behind them. A thoughtful look at the recipes and cooks who made southern baking great.

The cover of Melissa Martin's BAYOU, which features red seafood on a black background

Bayou

By Melissa M. Martin, published by Artisan 

I was a big fan of Melissa M. Martin’s James Beard award-winning cookbook, Mosquito Supper Club. If possible I love Bayou even more. I’d gladly polish off a plate of Mim & Enola’s Étoufée and sop up the last morsel of her Turnip Gratin with gluttonous glee.

The cover of the cookbook Fruitful, which features peach on a white plate

Fruitful

By Sarah Johnson, published by Kyle 

Fruitful is the fruit of a serious foodie pedigree. Sarah Johnson started her culinary journey at Chez Panisse and later left California for London to cook with Skye Gyngell at famed Spring Restaurant. Fruitful is an homage to fruit – everything from the usual suspects like apples and pears to lesser known gems like gooseberries and persimmons. Johnson gracioUSly allowed TABLE to reprint her Delicata Soup with Apples, Brown Butter, and Fried Sage for your enjoyment.

The cover of Greekish, an orange graphic with a dark blue leaf on it

Greekish

By Georgina Hayden, published by Bloomsbury

British-based Georgina Hayden draws on her Greek-Cypriot heritage for this collection of joyful, sun-soaked recipes. These are dishes chock full of Mediterranean-musts like olive oil, fresh herbs, halloumi, tahini, and honey. It’s a beach holiday in a book. Her delicious Whole Halloumi with Grilled Apricots is available for you to try on TABLE‘s website.

The cover of Zaytinya, a purple background with a green dish on a white plate on it

Zaytinya

By José Andrés, published by Ecco 

Zaytinya – the perennially popular D.C. restaurant – is a rarity for having survived and thrived for two decades. Now chef and restaurateur José Andrés shares some of the reasons for its success with a cookbook full of recipes made for sharing like his Golden Spice Cauliflower, Greek Zucchini Fritters, and Savory Dumplings in Yogurt Sauce.

The cover of Elysian Kitchen, showing the interior of a kitchen with steel cookware on two shelves

Elysian Kitchens

By Jody Eddy, published by W.W. Norton 

Last but in no way least, is Elysian Kitchens, a captivating book that explores the rich culinary traditions of monasteries, temples, mosques and synagogues. Eddy takes us into guarded religious communities to find out what they eat and why, from a Benedictine Abbey in Ireland to a Tibetan Monastery in India.

Story by Julia Platt Leonard
Cover image courtesy of Jody Eddy and W.W. Norton and Company

Subscribe to TABLE Magazine’s print edition.

The Chrisma-Politan, A Christmas Cocktail

By
Abdul Rafay
-
0
Chrisma Politan Cocktail with a twist of citrus and a touch of elegance, garnished with fresh cranberries and a sprig of rosemary.

The year is on its way to being over, which means there’s cause for celebration with a Christmas cocktail. Sit down with your cookies, pie, or whatever else waits for you in the kitchen, mix up this winter-spiced cranberry version of a Cosmopolitan, and relax. You deserve a cocktail, Christmas or not.

History of the Cosmopolitan 

The Cosmopolitan cocktail, often called the “Cosmo,” is a relatively modern drink with an interesting history that traces back to the 1980s. While it’s now a staple of trendy bars and has been popularized in various cultural touchpoints (especially the TV show Sex and the City), its exact origins remain somewhat unclear, with multiple claims to its invention. The most widely accepted story is that Cheryl Cook, a bartender at The Strand in Miami in the mid-1980s, invented the Cosmopolitan. According to Cook, she created the drink when trying to come up with a cocktail that was both visually appealing and more sophisticated than the sugary drinks that were popular at the time. This Christmas cocktail version of it adds a little extra holiday cheer.

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
Chrisma Politan Cocktail with a twist of citrus and a touch of elegance, garnished with fresh cranberries and a sprig of rosemary.

Charisma-Politan Cocktail Recipe

  • Author: Maggie Weaver
Print Recipe

Description

A cranberry-infused version of a Cosmopolitan for the holidays.

Ingredients

Scale
  • 1 ½ oz vodka
  • 1 oz cranberry juice
  • 1/2 oz cinnamon syrup
  • 1/2 oz fresh lime juice
  • Lime wedge, to garnish

Instructions

For the Syrup

  1. Add one cup of water and two cinnamon sticks to a saucepan.
  2. Bring the mixture to a boil, then stir in one cup of sugar until fully dissolved.
  3. Bottle and store in the fridge.

For the Cocktail

  1. Add ingredients to a shaker, then shake with ice.
  2. Strain into a coupe or rocks glass (whatever your preference) and garnish with a lime wedge.
  3. Enjoy!

Did you make this recipe?

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

Recipe by Maggie Weaver / Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Hot Cocktails for Chilly Nights

By
Emma Riva
-
0
Two stemless wine glasses with mulled wine sitting on a snowy surface with pine greens, garnished with a cinnamon stick, star anise, and an orange slice.

The temperatures are dropping, and steaming mugs are replacing iced coupe glasses. Though most cocktails are cold, there are a few hot cocktails everyone can enjoy as the gray of winter sets in. Kick back, relax, and sip one of these hot drinks as you watch the snow falling outside, or the flickering flames in your fireplace. Winter can feel long and cold, but once it’s gone, you’ll may find yourself missing its pleasures. Enjoy the coziness of a winter night with one of these hot cocktails.

Hot Cocktails for Chilly Nights

Mulled Wine

A glass of mulled wine on a white background, garnished with fruit

Mulled wine, an ancient recipe combining heated wine and spices, is a cold weather classic. This hot cocktail is easy to make with a strong, full-bodied wine and a hefty dose of mulling spices.

Winter Hot Toddy

A set of hot toddy cocktails on a white tablecloth background, garnished with cinnamon

A hot toddy warms the soul and can clear out the sinuses, too. Many an Irish grandmother has suggested that it’s a cure-all, and we agree: There’s nothing a hot toddy can’t fix on a cold day.

The Appalachian Trail

The Appalachian Trail, a cold weather cocktail, sits on a smoked birch log

This cocktail from Bridges & Bourbon isn’t technically hot, but it’s served with smoke and hard spirits so warming that it’d might as well be.

Moonshine Hot Chocolate

Moonshine hot chocolate full of baked goods and whiskey delights

Hot chocolate becomes an Appalachian-inspired take on an adult beverage with the addition of moonshine whiskey from McLaughlin Distillery. Chocolate and whiskey can’t be beat.

Hot Honey Toddy

A cozy winter treat with white rum, lemon juice, rose honey syrup, and ginger tea.

The extra bit of honey in this classic hot toddy gives it an anti-inflammatory property, making it almost healthy. Who knew alcohol could be good for you?

Clarence’s Mulled Wine

Two stemless wine glasses with mulled wine sitting on a snowy surface with pine greens, garnished with a cinnamon stick, star anise, and an orange slice.

Clarence enjoys this mulled wine recipe in It’s a Wonderful Life, and you can too. Cozy up in front of a Christmas movie with this delicious hot cocktail.

Smokin’ Hot Teddy  

Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

We love the smoky rasp in Teddy Swims’s voice, so this hot toddy both draws from his aesthetic and provides a throat-soother for all the smokers out there. Teddy’s voice is great, but he did set a good example by quitting smoking, so take care of yourself!

Spiked Hot Chocolate

A clear glass mug of spiked hot chocolate with a small plate of dried red ancho chilis, a small oval dish of cinnamon sticks, and a small bowl of salt on a wooden surface

Even Charles Dickens loved this recipe. During a tumultuous period of his life, he spiked his hot chocolate with whiskey, recreated here with an extra kick from hot chili peppers.

Spiked Cardamom Coffee

Two brown megs with coffee and a cinnamon stick inside sit next to a plate of cinnamon sticks and surrounded by red fruits on a green vine.

What could be better than coffee? Coffee with vodka, obviously! This Spiked Cardamom Coffee draws inspiration from the tradition of Arabic coffee, which infuses black coffee with cardamom spices for a more complex taste.

Story by Emma Riva

Subscribe to TABLE Magazine’s print edition

Hanukkah Home Decor

By
Emma Riva
-
0
An elegant menorah from Georg Jensen. all eight candles lit

The story of a miracle—one day of lamp oil lasting for eight days—informs this festive Jewish holiday that occurs in December—this year December 25 to January 2. (For a full account of the holiday’s history, visit here.)  A menorah is lit each evening, a candle added each night. But this Hanukkah homedecor will last you even longer than eight nights. (We light the center candle, called the shamash, and then use it to light the others.) In addition to lighting candles, people eat jelly donuts, potato latkes, and other treats that use large amounts of oil to prepare. Dreidels are spun and Hanukkah gelt (technically “money” but really just coin-shaped chocolates wrapped in gold-colored foil) is given out. Add to the festivities with these Hanukkah-themed objects!

Hanukkah Home Decor

Modern Menorahs

An elegant menorah from Georg Jensen. all eight candles lit

The Splurge: Georg Jensen Cobra Menorah, Macy’s 

With a gently organic shape and smooth finish, this mod menorah can happily sit on any table.

A black menorah from Target on a white background

The Bargain: Menorah Taper Aluminum Alloy Hanukkah Menorah Black – Spritz™

A bit brutalist and severe, but it looks sleek and dramatic when you add the flicker of candles.

Serveware

A blue and white piece of Hanukkah tableware from Pottery Barn

The Splurge: Hanukkah Botanical Stoneware Lazy Susan

Serve mini latkes with applesauce and sour cream or fill with nuts, dried fruit, and chocolates.

A serving tray for a Hanukkah dinner decorated with blue and white Judaica decor

The Bargain: Sur La Table Hanukkah Serving Platter

Features a central menorah with a border of flowers, dreidels, and Stars of David. A real bang for your buck in Hanukkah home decor from Sur La Table!

Dreidels

A set of silver dreidels engraved with Hebrew lettering

The Splurge: Orly Hanukkah Sterling Silver Dreidel

This high-end, engraved sterling silver dreidel is an elegant and unique way to celebrate.

Wooden dreidels on a table, with Hebrew lettering on them

The Bargain: Wooden Dreidel Engraved with Hebrew and English Instructions

Fun for everyone with transliterations of Hebrew letters and explanation of dreidel moves. A steal at only $5.25!

Story by Stephen Treffinger

Subscribe to TABLE Magazine’s print edition

Earl Gray Salted Caramels

By
Kylie Thomas
-
0
A glass box with wood edges holds wrapped caramels inside while unwrapped Ear Gray Salted Caramels sit below it on a black background beside a tee branch holding a red ornament.

When the holiday season rolls around, your first instinct is probably to go to the store to shop for gifts for your loved ones. But, why not take the personal route this year? These Earl Gray Salted Caramels are simple to make, and they’re a delicious option for seasonal gifting. Plus, we recommend you pick out an aesthetic box to place your caramels in. We opted for a glass box with wooden edges but you can get creative with Christmas designs on tins or keep it simple with a clean glass Mason jar.

Tips for Making Caramels

Let’s face it, making salted caramels is sticky work. However, with a few cautions, your candies are sure to come out even tastier than store-bought. It’s important to have patience when you’re in the heating process. Since these treats are made of mainly sugar, it’s easy to burn your batch before even adding the evaporated milk. Take your time and keep your heat at medium, stirring consistently so nothing sticks to the bottom. Another tip is to use a candy thermometer. While you may have to purchase this tool, we promise it’s very helpful. It will help ensure that you hit that final 240-245 degree mark without any of the guess work.

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 glass box with wood edges holds wrapped caramels inside while unwrapped Ear Gray Salted Caramels sit below it on a black background beside a tee branch holding a red ornament.

Earl Gray Salted Caramels

  • Author: Anna Franklin
Print Recipe

Description

The Earl Gray tea adds an herbal touch that once you have one, you’ll just have to have another.

Ingredients

Scale
  • 1 cup butter (2 sticks)
  • 4 cups granulated sugar
  • 2 cups light corn syrup
  • 24 ounces evaporated milk (2 cans)
  • 1 teaspoon vanilla extract
  • 4 Earl Gray teabags
  • 2 teaspoons Maldon Salt

Instructions

  1. Line a 9×13” pan with parchment paper.
  2. Add 2 sticks butter, sugar, and corn syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
  3. In a separate sauce pan, bring the evaporated milk to a simmer and then remove from the heat. Add in the teabags and steep for 10-15 minutes.
  4. Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
  5. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it’s sooo worth it!
  6. Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
  7. Pour caramels into prepared pan. Sprinkle with sea salt. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 
  8. The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

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 Dave Bryce

Subscribe to TABLE Magazine’s print edition

Espresso Chocolate Spoons

By
Kylie Thomas
-
0
On a grey table sits various spoons coated in chocolate and toppings with a red bow around each as a cup of espresso and a latte sit to the left of the spoons.

You may have seen the hot chocolate spoons hitting shelves in the stores but our Espresso Chocolate Spoons are the grown-up version with a personal touch. High-quality chocolate and instant espresso powder melt into a mug of hot water or milk for a latte. Watch your friends smile as their party favors swirl into the liquid and release bundles of sprinkles, crushed peppermint candies, or other toppings. The add-in options are truly endless with  these little spoons.

How to Make an Espresso Chocolate Spoon Latte

If you’re looking to turn your beverage into a latte, we have a few suggestions to take advantage of the ease of these treats. After heating up a cup of milk, insert the Espresso Chocolate Spoon into the cup and stir, helping to dissolve the chocolate and espresso crystals. Then, add sugar or flavoring syrup (like caramel or vanilla) into the mug as you wait for the chocolate on the spoon to finish melting. Then, take a milk frother and froth the latte for a few seconds until a foam forms on top. Talk about a simple way to make a cafe-style latte in seconds and without the complications of brewing!

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
On a grey table sits various spoons coated in chocolate and toppings with a red bow around each as a cup of espresso and a latte sit to the left of the spoons.

Espresso Chocolate Spoons

  • Author: Anna Franklin
  • Yield: 24 Spoons 1x
Print Recipe

Description

Gift these treats to your friends and family for an easy and delicious wake-up.

Ingredients

Scale
  • 24 standard-sized spoons
  • 16 oz high-quality chocolate
  • 2 tablespoons instant espresso powder

Instructions

  1. Chop chocolate into small pieces (use a combination of white and dark if you’re planning on making swirls).
  2. Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar).
  3. Place the chocolate in a small microwave-safe dish. Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate pieces are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it’s completely melted and smooth. Add in the espresso powder and mix until evenly incorporated.
  4. Dip each spoon into the chocolate and let cool. Repeat this step once more to get a thicker layer on each spoon.
  5. Immediately add any toppings, then repeat the process with all the remaining spoons.
  6. Allow the chocolate spoons to set at room temperature until the chocolate has completely cooled and hardened. We used sprinkles, white chocolate drizzle, and crushed candy canes. But you can use whatever toppings you like!
  7. Wrap in a clear plastic bag and tie with a bow.

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 Dave Bryce

Subscribe to TABLE Magazine’s print edition

Chicken Harissa Gluten-Free Pasta

By
Abdul Rafay
-
0
A plate of chicken harissa gluten-free pasta on a white background

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger, shares an easy but delicious chicken harissa gluten-free pasta recipe, free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all. In this recipe, spicy and creamy chicken harissa pasta blends bold harissa flavors with tender chicken and a rich, satisfying sauce.

Gluten-Free Pasta Isn’t What It Seems

Gluten-free pasta has come a long way regarding texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to brown rice or corn varieties, it’s now easy to find beautiful and colorful varieties incorporating healthful ingredients such as lentils, beans, quinoa, and charcoal. We tested different shapes and varieties to arrive at these flavorful, complex, and visually-pleasing dishes for your spring table. We even used dairy alternatives to make the dishes accessible to a wider swath of people with food sensitivities.

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 chicken harissa gluten-free pasta on a white background

Chicken Harissa Pasta Recipe

  • Author: Liz Fetchin
Print Recipe

Description

Skip the gluten, keep the quality.

Ingredients

Scale
  • 8 small carrots, trimmed and peeled
  • 1 zucchini, trimmed and chopped into ¼-inch pieces
  • 1 medium eggplant, trimmed, peeled, most seeds removed, chopped to ¼ inch pieces
  • 5 cloves of garlic, peeled and minced
  • 1 medium yellow onion, trimmed, peeled, chopped to ¼-inch pieces
  • 1/4 cup olive oil
  • 6 oz of tomato paste
  • 1 cup red wine
  • 3 tsp turmeric
  • 5 tsp Spicewalla harissa powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne, optional
  • 1 lb chicken thighs
  • 1 lb gluten-free chickpea pasta
  • Juice of one lemon

Instructions

  1. Place all chopped vegetables in a Dutch oven.
  2. Whisk together olive oil, tomato paste, wine, and spices. Pour into the Dutch oven and toss until vegetables are uniformly coated.
  3. Place chicken thighs on top.
  4. Bake covered for 45 minutes.
  5. After 35 minutes, prepare chickpea pasta according to instructions but drain in a colander when still very al dente.
  6. Remove the Dutch oven from the oven. Carefully remove chicken thighs and set aside.
  7. Add pasta to the remaining vegetable and broth mixture.
  8. Add lemon juice. Stir until combined. Place chicken thighs on top and let sit covered for 5 minutes before serving.

Did you make this recipe?

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

Story by Liz Fetchin / Food Styling by Anna Franklin / ⁠Photography by Dave Bryce 

Subscribe to TABLE Magazine’s print edition.

Thyme, Oregano, and Citrus Roast with Cornish Hens

By
Emma Riva
-
0
A roast of four cornish hens covered in thyme, oregano, and citrus drizzle

Excerpted from Crazy Water, Pickled Lemons by Diana Henry and shared with TABLE readers, this tasty, classic recipe will delight anyone who tastes it.

This really easy, gloriously aromatic dish looks stunning. It uses four Cornish hens to create a juicy, citrusy roast that can steal the show at any gathering you bring it to. This recipe comes to us from Diana Henry’s Mediterranean-inspired cookbook, Crazy Water, Pickled Lemons. Henry focuses on the use of spices, citrus, and a central value of using everything you have in the recipes you make.

What is a Cornish Hen?

Though a hen does refer to a female chicken, Cornish hens do not have to be female. It’s a young, immature chicken that doesn’t weigh more than three pounds. you might balk at the idea that you can use four entire chickens for a roast. But Cornish hens are a smaller chicken than you’re probably picturing. They have an especially flavorful taste, because their meat is more compact in their smaller body. They also cook more quickly, and are great for a dinner party because everyone can get their own Cornish hen to enjoy. Think of the classic, easy rotisserie chicken, but elevated and much, much tastier.

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 roast of four cornish hens covered in thyme, oregano, and citrus drizzle

Thyme, Oregano, and Citrus Roast with Cornish Hens

  • Author: Diana Henry
  • Yield: Serves 4
Print Recipe

Description

An aromatic and delicious meal.

Ingredients

Scale

For the Roast

  • 4 Cornish hens
  • 4 oranges, skin left on, cut into large wedges
  • olive oil

 

For the marinade

  • Finely grated zest of 1 orange, plus the juice of 4
  • Finely grated zest and juice of 1 lime
  • ⅓ cup balsamic vinegar
  • ½ cup olive oil
  • 6 garlic cloves, crushed
  • Leaves from about 6 thyme sprigs
  • 3 tbsp dried Greek oregano (rigani)
  • Flaky sea salt and freshly ground black pepper

Instructions

  1. Mix all the marinade ingredients together, seasoning with salt and pepper. Put the Cornish hens, breast side-down, into the marinade, cover and refrigerate for a couple of hours, or overnight. Move the Cornish hens around every so often so all the sides get a chance to soak in the marinade.
  2. Preheat the oven to 350 degrees.
  3. Take the Cornish hens out of the marinade and put them into a roasting pan with the orange wedges. Drizzle a little extra oil over the oranges and season them. Roast in the oven for 50 minutes, spooning the marinade over everything as it cooks.
  4. When the Cornish hens are cooked, drain off the pan juices, skim off the fat, and slightly reduce the juices in a saucepan by boiling for a few minutes, until you have something with the consistency of light gravy.
  5. Serve the Cornish hens surrounded by the orange wedges, with the juices on the side.

Did you make this recipe?

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

Excerpted from Crazy Water, Pickled Lemons by Diana Henry (Aster). Copyright © 2002, 2024. / Photographs by Jason Lowe.

Subscribe to TABLE Magazine’s print edition

Delicata Soup with Apples, Brown Butter and Fried Sage

By
Emma Riva
-
0
Delicata soup, garnished with time, held in the hands of a welcoming cook

Shared (with permission) from Fruitful by Sarah Johnson, this lovely soup is warming and nourishing.

Delicata is a Kabocha-type squash and the two resemble each other in their greyish-green skin and deep-orange flesh. To me, Kabocha and delicata can be used interchangeably. If you cannot source either, then look out for onion squash (also called Red Kuri). But in a pinch, delicata soup can also be made successfully with butternut squash for their similar texture.

Tips for Making Delicata Soup 

The skin of delicata squash is thin and edible, so you don’t have to peel it before roasting. It will soften during cooking and blend seamlessly into the soup. If you’d like to add garnish at the end, we recommend a dollop of sour cream or crème fraîche to add richness and a tangy contrast to the soup’s sweetness. And like most soups, delicata squash soup often tastes even better the next day as the flavors have had more time to meld. Make it ahead and store in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. And if you’d like to make it vegan, you can skip the brown butter and use vegetable stock and a plant-based cream alternative.

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

Delicata Soup with Apple, Butter, and Fried Sage

  • Author: Sarah Johnson
Print Recipe

Description

Excerpted with permission from Fruitful, a cookbook by Sarah Johnson

Ingredients

Scale
  • 1 Delicata squash or 2 small onion squash
  • Olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 2 garlic cloves, diced
  • 1 bay leaf
  • 2 sprigs of sage, plus 3–4 stems for garnish (optional)
  • Pinch of chilli flakes
  • 1¾oz unsalted butter
  • 1 apple, peeled, quartered and cored
  • 18–20 oz vegetable or chicken stock (preferably homemade)
  • Salt and pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Slice the squash in half and season the flesh with salt and pepper. Drizzle with olive oil and place the halves, cut-side down, on a roasting tray. Roast in the oven for 25–40 minutes until the skin becomes blistered and the flesh turns tender throughout. Once done, remove from the oven and allow to cool slightly.
  3. In the meantime, take a large heavy-based saucepan and add a drizzle of olive oil, along with the onions and carrots. Sprinkle a pinch of salt over them and cook over a low heat with the lid on for about 10 minutes until the onions become translucent without browning. Stir in the garlic, bay leaf, sage, and chilli flakes then continue to cook for a further 10 minutes.
  4. While the vegetables cook, make the brown butter. Place the butter in a stainless-steel-based (or other light-coloured) pan over a medium heat. Once the butter has melted and started to foam, gently swirl the pan and scrape the bottom where the solids are beginning to settle. After a few minutes, the butter will begin to colour. Reduce the heat so the foam settles and continue to cook until the butter solids are hazelnut brown. Immediately transfer the butter to a heatproof bowl and keep somewhere warm.
  5. Once the squash has cooled enough to handle, remove the seeds and stringy core. Scoop out the soft flesh and add it to the pan along with the apple, stock and half the brown butter. Set aside the remaining brown butter for later. Increase the heat to medium–high and bring everything to the boil, then reduce the heat slightly and continue to simmer for about 20 minutes until the apple is soft.
  6. Remove the pan from the heat and discard the bay leaf. Transfer one-third of the soup to a blender, and purée until smooth. Be careful when blending hot liquids, as pressure can build up and cause the lid to come off unexpectedly. To avoid this, fill the blender jug no more than halfway, and leave the lid slightly ajar, allowing the steam to escape. Placing a tea towel over the top will catch any potential splatters. Once the soup is smooth, pour it into a large bowl and continue with the other two-thirds. Return the blended soup to the pan (it may require reheating), then taste and adjust the seasoning to your preference.
  7. If you wish to garnish the soup with fried sage, take a small frying pan and pour in enough olive oil to cover the base. Place the pan over medium–high heat. Set aside 12 sage leaves. Line a heatproof ceramic plate with kitchen paper and keep it nearby. After a minute or two, test the temperature of the oil by adding a drop of water; if it sizzles, add the sage leaves. Let them fry for around 2–3 seconds, then turn off the heat. Allow the sage to fry for a few more seconds, then transfer it to the prepared kitchen paper to drain. Season the fried sage while it’s still hot, then let it cool.
  8. When you are ready to serve, check to see if the remaining brown butter is still melted, if not, gently warm through. Ladle the warm soup into bowls and swirl in spoonfuls of brown butter. Finish with freshly ground pepper and the fried sage, if using.

Did you make this recipe?

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

 

 Excerpted from Fruitful by Sarah Johnson (Kyle Books) / Photography by Patricia Niven.

Subscribe to TABLE Magazine’s print edition

1...101102103...283Page 102 of 283

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.