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Spicy Thai Pimms Cup

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Golden cocktails with fresh herbs, spices, and garnishes make up a Spicy Thai Pimms Cup on a bar.

Spicy foods are trending these days, and it was only a matter of time before the urge for the piquant found its way into cocktails. Aubrey Halliburton and Lisa Considine, the ladies behind Lo Bar Cocktail Services, inspire us to get spice with a delicious drink recipe, the Spicy Thai Pimms Cup. Lo Bar Cocktail Services is a full-service cocktail catering company specializing in hand-crafted, creative, and absolutely delicious drinks to fit any event.

About This Spicy Thai Pimms Cup

Lo Bar founder Aubrey Halliburton says, “My favorite at-home cocktail anyone can make! The Thai-pepper-infused gin gives a nice heat that won’t burn your palate. We use a fresh slice of ginger root, basil, a Thai chili, and lemongrass for garnishes, but citrus, strawberries, cucumbers, and mint also work – the possibilities are endless!”

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Golden cocktails with fresh herbs, spices, and garnishes make up a Spicy Thai Pimms Cup on a bar.

Spicy Thai Pimms Cup


  • Author: Lo Bar Cocktail Services

Ingredients

Scale

Thai-Pepper-Infused Gin:

  • 1 bottle (750 ml) gin
  • 3 thai chilis

Cocktail:

Garnishes:

  • Fresh ginger
  • Basil
  • Extra thai chilis
  • Lemongrass


Recipe by Lo Bar Cocktail Services
Story & Styling by Queicy Kogel
Photography by Tom Macconnell

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Penne Pasta with Broccolini and Chickpeas

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Penne with Broccolini and Chickpeas served in a frying pan and three bowls on a greenish surface with a glass full of dark liquid

This hearty and flavorful Penne with Broccolini and Chickpeas recipe is a delicious and nutritious meal that’s perfect for any night of the week. The tender pasta, crunchy broccolini, and protein-packed chickpeas create a satisfying and balanced dish. With simple ingredients and minimal prep time, you can enjoy this delicious broccolini pasta as an easy weeknight dinner or lunch.

Is Broccolini Just Broccoli?

No, broccolini is not just broccoli. While they are both members of the Brassica oleracea family, broccolini is a distinct variety, often described as a cross between broccoli and asparagus. It’s great for roasting, but you don’t want to let it sizzle for too long, as it will shrivel up and lose its flavor, much like arugula or spinach. So keep the heat on low when you roast this delightful (and adorably small) vegetable. It has slender stalks, small florets, and slightly bitter taste. This ingredient is great to use if you want to freshen up an old recipe with a delicious taste and a unique texture.

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Penne with Broccolini and Chickpeas served in a frying pan and three bowls on a greenish surface with a glass full of dark liquid

Penne Pasta with Broccolini and Chickpeas


  • Author: Keith Recker

Description

Pasta and vegetables aren’t mutually exclusive.


Ingredients

Scale
  •  16 stalks fresh broccolini
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups Italian hot sausage
  • 4 cloves of garlic, crushed and minced
  • 1 cup canned or cooked chickpeas
  • Pepperoncino flakes to taste
  • ¼ cup Liokareas olive oil plus 3 tablespoons
  • 16 oz box of Penne
  • ½ cup grated Pecorino cheese


Instructions

  1. Rinse the broccolini in cold water. While still wet, toss broccolini in 3 tablespoons of Liokareas olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper. Spread evenly on a baking sheet and roast at 300 degrees until al dente. Do not brown.
  2. In a large skillet, sauté garlic and sausage. When sausage is nearly cooked through, add chickpeas, and pepperoncino to taste. Sauté, stirring frequently, for another 3 minutes. Turn off the heat and let rest.
  3. In a large stockpot, heat water to a boil and add salt until it tastes like sea water. Once the water is boiling, add pasta and cook according to directions until not quite al dente. Before draining, add ½ cup of pasta water to the skillet.
  4. After draining, add the pasta to the skillet and turn the heat on high. Drizzle the remaining Liokareas olive oil into the pan. Stir constantly until pasta is al dente.
  5. Plate the pasta with stalks of roasted broccolini. Sprinkle just a little Pecorino cheese, and enjoy.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Fall Recipes Full of Autumn Farmers’ Market Ingredients

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An aerial shot of a plate of Roasted Radishes with Garlic Scape Butter

With an abundance of produce available at autumn farmers’ markets, it’s hard not to want to run to the stove, ready to make fall recipes. Plus, once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try these easy-peasy recipes full of flavorful fall farmers’ market ingredients to impress your family and friends this season.

Fall Recipes Full of Autumn Farmers’ Market Ingredients

Cider-Glazed Pork Loin with Roasted Apples and Potatoes

An aerial shot of Cider-Glazed Pork Loin with Roasted Apples and Potatoes in a roasting tray. fall recipe

A simple glaze makes this Cider-Glazed Pork Loin recipe a perfect weeknight dinner… but it’s also good enough for a special Sunday meal, too.

Twice-Baked Butternut Squash with Brie

An aerial shot of Twice-Baked Butternut Squash with Brie. fall recipes

A uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. A drive out to a local farm to pick up the squash (and other fresh produce) will make this recipe an adventure.

Ham, Beans, and Greens

An aerial view of a light brown bowl filled with Ham, Beans, and Greens

A traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal.

Sweet and Sour Red Cabbage

An aerial view of a serving tray spilling over with sweet and sour red cabbage.

This delicious red cabbage recipe is simple to make but packed with flavor. At once savory and sweet, this side dish will become one of your dependable go-to options for everyday and for special occasions. As the weather cools, cabbage is available at many farm stands and farmers’ markets.

Beer Brat Stew

On the right of the frame is a big bowl of beer brat stew. On the left sits two bowls of the stew. fall recipes

Prepare this hearty meal the day before a big hike, and just warm it up when you get home. Stout is the secret ingredient in this beer brat stew, giving it a rich umami flavor. Serve it with buttered slices of country bread.

Roasted Radishes with Garlic Scape Butter

An aerial shot of a plate of Roasted Radishes with Garlic Scape Butter. fall recipe

You have to try roasted radishes to appreciate their goodness. The roasting process brings out a sweetness in the radishes that is unexpected but delightful. A cool-weather staple at most farmers’ markets, they come out of the oven beautifully every time. If you still have garlic scapes in the freezer from last spring, wonderful. If not, substitute with garlic and scallion.

Story by Keith Recker / Recipes and Styling by Anna Calabrese / Photography by Dave BryceA footer photo with a white background, one TABLE Magazine and subscribe info and buttonSubscribe to TABLE Magazine‘s print edition.

Pittsburgh Arts & Entertainment: 2024–25 Season Highlights

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A still from Tosca, staged at the Pittsburgh Opera--a woman in red sings in the face of a man in decadent renaissance garb
Tosca, Photo courtesy of the Pittsburgh Opera

Music, dance, art, and more. Pittsburgh arts and entertainment organizations announce their 2024-2025 season of events.

Pittsburgh Arts and Entertainment: 2024-25 Season Announcements

Andy Warhol Museum

The Warhol. It’s not just art. It’s an experience. Hang with the Chelsea Girls. Create your own Warholesque screen test. Float with the Silver Clouds. Recreate Warhol’s iconic red couch pose and snap a pic. Get into Studio 54. Jam with The Velvet Underground. Meet Cecil, Warhol’s Great Dane. Go bananas in The Warhol Store. Make like Edie Sedgewick and mug it up in the photo booth. Seven floors. 17 galleries. Endless adventures.

August Wilson Cultural Center

Prepare your palate, put on your dancing shoes and head downtown for the Taste of Jazz Party with performances by turntablist Selecta, pianist Howie Alexander, drummer Thomas Wendt and his Quintet and vocalist Reagan Gray & Black Vitaminz. Stroll through AWAACC’s halls where 19 area restaurants are dishing up succulent samples from their menus.

Let your tastebuds rule the night and visit food stations hosted by Alihan’s Mediterranean Cuisine, Barcelona Wine Bar, Bar Marco, Bistro to Go, Braddock’s Pittsburgh, Cafe Momentum, The Capital Grille, Eddie Merlot’s and Fogo de Chão Steakhouse. If you have room for more, see what’s in store at Morton’s The Steakhouse, NOSH & CURD, The Rebel Room at The Industrialist Hotel, Ritual House, Sarris Candies, Sullivan’s Steakhouse, Talia, Taj Mahal Restaurant, Vallozzi’s Pittsburgh and Yuzu Kitchen

Carnegie Museum of Art 

This season, let art’s many shapes, ideas, colors, questions, and materials surround you at Carnegie Museum of Art. Artists use countless structures, shapes, and modes of expression to create their works of art. When art moves from the wall to the gallery space, our physical encounter is heightened. As we surround art and let art surround us, we embrace its many possibilities both within the walls of the museum and in our lives. The museum welcomes you to spend time with art in its abundant expressions of form, spanning visual art, design, photography, and architecture.

City Theatre

Join City Theatre as they celebrate their 50th anniversary with a season of bold, new plays including: POTUS: Or, Behind Every Great Dumbass are Seven Women Trying to Keep Him Alive by Selina Fillinger, The Wickhams: Christmas at Pemberley by Lauren Gunderson and Margot Melcon, The DNAWORKS production of The Real James Bond…was Dominican by Christopher Rivas, Birthday Candles by Noah Haidle, and King James by Rajiv Joseph. 

Contemporary Craft

Contemporary Craft’s upcoming exhibitions include [Gei]: The Beauty of Ephemeral and Eternal, opening on September 13 and exploring the duality between the beauty of Ikebana – traditional Japanese flower arrangement – and the eternal nature of well-crafted objects. Opening February 7, 2025, Keiko Fukazawa Retrospective: The Space in Between highlights the 40-year career of artist Keiko Fukazawa. And on May 30, 2025, the most innovative works in fiber mediums are on view for Fiberart International 2025.

The Frick Pittsburgh Museum & Gardens 

Treasured Ornament: 10 Centuries of Islamic Art. Discover expertly crafted and exquisitely ornate objects that anchored everyday life in Muslim civilizations in Southwest Asia, Northern Africa, and beyond.

Lincoln Park Performing Arts Center

Charlie and the Chocolate Factory, October 4-6 & 11-13. Welcome to the world of pure imagination!  Lincoln Park opens our 2024-25 Clearview Federal Credit Union Subscription Series with Charlie and the Chocolate Factory – your golden ticket to an outrageous and thoroughly entertaining musical experience. For tickets visit lincolnparkarts.org.

Mt. Lebanon Artists’ Market

Join us in Uptown Mt. Lebanon for the 10th Annual Mt. Lebanon Artists’ Market Saturday, September 28th and Sunday, September 29th. This fine arts fair will again make Mt. Lebanon a focal point of the Pittsburgh art world. As a juried arts festival, the Mt. Lebanon Artists’ Market will include 65+ booths featuring professional quality, original art in a variety of media. This includes 2D work, jewelry, wood, andsculpture.

Pittsburgh Opera

Now is the perfect time for you to experience the beauty and magic of opera, the ultimate performing art. Be immersed in a world of amazing artistry and storytelling. A night at the opera makes an unforgettable date night and a great shared experience with family or friends. English supertitles are projected above the stage, so you’ll understand every word. You owe it to yourself to see what all the fuss is about.

Pittsburgh Society of Artists 

The PSA 58th Annual Exhibition, juried by Patrick Lee, opens on August 24 and runs through September 28, 2024 at The Spinning Plate Gallery in East Liberty – located at 5720 Friendship Ave., Pittsburgh, PA 15206. For information about exciting events during this exhibition, visit their website.

Pittsburgh Glass Center

Pittsburgh Glass Center Is Back and Sizzling! Bigger. Brighter. And so full of art and creativity you won’t want to miss it. Pittsburgh Glass Center is free and open to the public. We’ve doubled our space, fired up more furnaces, expanded our studios, enhanced our classes, and brought in more artists and artwork than ever before. Come feel the heat.

Pittsburgh Botanic Garden

Pittsburgh Botanic Garden is the place to be this autumn! David Rogers’ Big Bugs + Pollinators is on display through September 15, featuring 10-foot-tall sculptures and drop-in educational programs. As the season changes, the Garden will transform as plants are adorned with fall colors and late-season blooms emerge, bringing unique color and character to the 65 acres of gardens and woodlands.

Pittsburgh Ballet Theatre

Pittsburgh Ballet Theatre’s 2024-25 season opens in October with the magical Pittsburgh premiere of Peter Pan. In December, the beloved holiday gift of The Nutcracker unwraps. The passionate Romeo and Juliet, with the PBT Orchestra, arrives for Valentine’s Day weekend. In April, five classical and contemporary ballet works are spotlighted in Spring Mix, celebrating PBT’s sparkling Emerald Anniversary. And in May, a whirlwind of adventure lands with the Pittsburgh premiere of The Wizard of Oz, featuring the PBT Orchestra.

Rivers of Steel

Founded on the principles of heritage development, community partnership, and a reverence for the region’s natural and shared resources, Rivers of Steel strengthens the economic and cultural fabric of western Pennsylvania by fostering dynamic initiatives and transformative experiences. Rivers of Steel achieves this by championing the region’s industrial and cultural heritage through a range of experiences, including tours, workshops, exhibitions, and festivals, and by working with communities throughout the Rivers of Steel National Heritage Area.

Western PA Conservancy / Fallingwater

Plan an excursion to Bear Run Nature Reserve, a 5,100-acre nature reserve in the Laurel Highlands that is the setting for Fallingwater, a UNESCO World Heritage location. Exploring the preserve can be a true wilderness experience! Owned and managed by the Western Pennsylvania Conservancy, it offers 20 miles of trails and backcountry campsites. You might even glimpse wildlife such as black bear, bobcats, or any of 53 bird species at this eBird hotspot!

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Zesty Shrimp Rolls

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Aerial shot of shrimp rolls on a gray plate.

Add a little zest to your game day menu with the vivid flavors of these shrimp rolls. For football season, we asked TABLE friend Chef Kevin Hermann to create game day recipes that are suitable for tailgating or for a spread served in your own home. What he created was an epic menu that’ll draw even non-fans to the part. These shrimp rolls aren’t just for the Super Bowl, they can be for any occasion!

Tips for Making Shrimp Rolls

Though the assembly for shrimp rolls is simple, like many culinary projects it requires some delicacy. Cook the shrimp until they’re just opaque. Usually 2-3 minutes is enough. Overcooking can make them tough. Then, you’ll want to make sure when you mix all the items together that the shrimp really get coated with the ingredients. If you want to, you can also toast the buns of your shrimp rolls lightly for a nice, warm crunch to frame the shrimp mixture.

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Aerial shot of shrimp rolls on a gray plate.

Zesty Shrimp Rolls


  • Author: Chef Kevin Hermann

Description

A delicious, handheld recipe for any celebration!


Ingredients

Scale
  • 1 lb shrimp, cooked and peeled, cut in half lengthwise
  • 3/4 cup celery, small dice
  • 3/4 cup carrots, small dice
  • 3/4 cup fennel, small dice
  • 1 lemon zested and juiced
  • 1 lime zested and juiced
  • 1/2 tbsp coriander, ground
  • 1/2 tsp chili flakes
  • 1/2 cup flat leaf parsley, chopped
  • 2 tbsp chives, chopped
  • 3 tbsp sour cream
  • 2 tbsp mayonaise
  • 1 tbsp salt
  • 1 tsp pepper
  • 6 brioche buns, cut in half (and toasted, if you desire)


Instructions

  1. Mix all ingredients and place in an airtight container. Refrigerate over night.
  2. Day of, gently mix shrimp mixture until evenly coated with dressing.
  3. Cut brioche buns in half and place two tablespoons of mix into each bun.
  4. Garnish with fresh flat leaf parsley.

Try These Other Game Day Recipes:

Recipe by Kevin Hermann
Styling by Keith Recker and Kevin Hermann
Photography by Dave Bryce 

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Roasted Sausage Board

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Simple preparation yields big results in flavor and presentation with this game day roasted sausage board.

Simple preparation yields big results in flavor and presentation with this game day roasted sausage board. This recipe is part of a series where we asked our friend Chef Kevin Hermann to create game day recipes. What he came up with is a menu even non-fans will love!

Picking the Right Sausage for Your Roasted Sausage Board 

Creating a delicious roasted sausage board is all about variety and balance. Choose sausages with different flavor profiles. Include sweet, spicy, smoky, and savory options. This keeps things interesting and caters to diverse palates. You can also incorporate both cured (like salami and pepperoni) and fresh sausages (like Italian or breakfast sausage). It’s also an opportunity to explore different cuisines. You can use Italian (like sausage or soppressata), Spanish (like chorizo), German (like bratwurst or knockwurst), and even Middle Eastern options (like merguez) to add unique roasted sausage flavors.

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Simple preparation yields big results in flavor and presentation with this game day roasted sausage board.

Roasted Sausage Board


  • Author: Justin Matase

Description

You can’t go wrong with a board full of the finest meats.


Ingredients

Scale
  • 4 lb sausage (We featured Salty Pork Bits varieties: Garlic Mustard Sage, Spanish Chorizo, Sweet Italian and California Chicken Chorizo. You can substitute your favorite sausages.)
  • 8 oz whole grain mustard
  • 8 oz pickles or variety of favorite pickles
  • 12 sourdough baguette


Instructions

  1. Preheat oven to 350.
  2. Over medium-high heat, sear the sausages in a small amount of olive oil on each side. Once seared, arrange on a sheet tray and place in the oven for 15-20 minutes (165 degree internal temperature).
  3. Allow sausage to cool slightly and cut into smaller bite sized pieces.
  4. Arrange them on a large plater with pickles and mustard.
  5. Serve roasted sausage with toasted baguette.

Try These Other Game Day Recipes:

Recipe and Styling by Kevin Hermann
Styling by Anna Franklin
Photography by Dave Bryce 

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Baked Parmesan Potato Salad

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A black plate holds slices of potato skins with salad inside for our Baked Parmesan Potato Salad.

A tangy salad fills baked potato skins with parmesan cheese throughout for a hand-held appetizer. This recipe comes from our series of game day recipes from Chef Kevin Hermann, where he created delectable plates for those football afternoons. Though this recipe also works for just about any other type of gathering you can think of.

Potato Salad Has a Rich History 

The first documented recipes for potato salad appeared in Germany in the 18th century, where warm potato salads were common, often dressed with vinegar and oil. It’s a staple side for Germany during this time. German immigrants brought their potato salad recipes to the United States in the 19th century. In America, the dish evolved to include mayonnaise, which became popular in the late 19th century. This led to the creamy potato salad many are familiar with today. Though, we’re taking this classic dish to an entirely different level with our Baked Parmesan Potato Salad which is a little different than what you’re used to.

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Small potato boats filled with salad on a black surface with a glass of beer on the side.

Baked Parmesan Potato Salad


  • Author: Kevin Hermann

Description

This potato salad is literally a scrumptious salad inside a potato skin shell.


Ingredients

Scale
  • 6 russet potatoes, smaller size
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1/2 cup parmesan cheese, grated
  • Salad
  • 3 cup butter lettuce, or soft greens
  • 1/2 roasted red pepper, small dice or short strips
  • 1 tbsp parsley, chopped
  • 1 tbsp chive, chopped
  • 1 tbsp whole grain mustard
  • 1/2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 avocado, small dice


Instructions

  1. Preheat oven to 350 degrees.
  2. Clean potatoes and then lightly coat with olive oil and salt. Place in the oven for 30-45 mins/ until tender. Remove from oven and allow to cool to room temperature.
  3. Cut each potato in half and scoop out the potato. Be sure not to rip the skins.
  4. Place the potato skins on a sheet tray, cut side up, top with Parmesan cheese and baked for and addition 15 mins. Remove from the oven and allow to cool to room temperature.
  5. In a medium mixing bowl combine peppers, parsley, chives, mustard, apple vinegar, olive oil and avocado. Gently mix until fully combined.
  6. Fold in lettuce and place a small amount of salad into each potato skin.

Try These Other Game Day Recipes

Recipe by Kevin Hermann
Styling by Kevin Hermann and Anna Franklin
Photography by Dave Bryce 

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Apple Cider Manhattan Game Day Cocktail

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The official ruling on the play is a touchdown with this game day cocktail.

The Apple Cider Manhattan makes the ultimate game day cocktail, featuring winter spices and face warming bourbon. The addition of apple cider turns down this drink a bit from the traditional manhattan and allows your guests to enjoy more than one during the time outs and commercial breaks! Supercharge your game day and make this cocktail by the batch! Take all the oz. instructions and switch to cups, and you’ve got a blitz!

The Whiskey We Use for Our Apple Cider Manhattan

We’ve used “Dubliner Steelers Select Irish Whiskey” available in Pittsburgh. It’s crafted for Steeler Nation by the Dublin Liberties Distillery — a proud partner of the Pittsburgh Steelers. This unique, limited-edition blend celebrates 90 seasons of football for the Steelers franchise and is a must-have for any fan. The whiskey is created with a hand-selected blend of perfectly balanced whiskeys and aged up to 10 years in the finest American bourbon casks. Perfect for your game day cocktail!

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2 identical whisky cocktails in rocks glasses, garnished with lemon peel with a black background

Apple Cider Manhattan Game Day Cocktail


  • Author: Justin Matase

Description

Perfect for calming your nerves as you watch the big game.


Ingredients

Scale
  • 2 oz of Dubliner Whiskey (we used *Dubliner Steelers Select Irish Whiskey available at your local PA Fine Wine and Good Spirits)
  • .5 oz of red vermouth
  • 1.5 oz of fresh apple cider
  • .5 oz of fresh lemon juice
  • 2 dashes of angostura bitters


Instructions

  1. Combine all ingredients in a cocktail shaker and give a light shake to combine and chill ingredients.
  2. Serve over one large ice cube or up in a martini glass.

Feast While You Sip on This Game Day Recipe

Recipe and Story by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce

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7 Can’t-Miss NYC Bakeries

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Various baked goods from Librae bakery sit on a marble round table in a small basket.
Photo Courtesy of Librae Bakery

New York City (NYC)’s bakery scene is a wonderland, offering treats that range from ube-pandan ice cream sandwiches to laminated baguettes flaky enough to make a Parisian go cross-eyed. Narrowing the city’s pastry and cake shops down to a few favorites is a frightfully difficult task; so think of this list of seven highlights not as exhaustive, but as scaffolding—the unmissable spots around which to build an unabashedly bakery-focused trip to the city.

7 Can’t-Miss NYC Bakeries

Various baked goods from Librae bakery sit on a marble round table in a small basket.
Photo Courtesy of Librae Bakery

Librae Bakery

35 Cooper Sq (Manhattan)

Named one of the most exciting bakeries in America by Bon Appétit, Librae blends Gulf and Middle Eastern flavors with ultra-buttery Danish technique. Picture the sticky rose-pistachio croissant—the pastry for which Librae is most famous—or the loomi babka, a barely-sweet triumph with the citrusy flavor of black lime suffusing each bite. There are also sourdough loaves in flavors like olive and nigella, a mean tahini-chocolate chip cookie and, on precious occasions, a salty-sweet halva croissant that you shouldn’t skip.

A strawberry tart sits in a round pan on top of a white table.
Photo Courtesy of L’Appartement 4F

L’Appartement 4F

115 Montague St (Brooklyn)

L’Appartement 4F is a French countryside dream inside a Brooklyn Heights loft, complete with a pastry and bread menu starring subtly changed French and American classics. There’s a crisply laminated cinnamon roll draped with tangy cream cheese frosting, a twice-baked, raspberry almond croissant that nearly buckles under the weight of berry frangipane, and—for the first few people in line each morning—a limited number of boxes of the mini croissant cereal that also earned the bakery its TikTok fame.

Different selections of Supermoon Bakehouse's pastries sit on a table in lined up rows.
Photo Courtesy of Supermoon Bakehouse

Supermoon Bakehouse

120 Rivington St (Manhattan)

You come to Supermoon Bakehouse for the thrill of the constantly changing flavors (there’s an entirely new menu every month), but you stay for the irreproachable pastry technique. Highlights include the cruffin, which comes in flavors like lemongrass coconut with guava lime, a peanut butter and jelly donut that’s as fluffy as a cloud, and a cornflake cookie that was recently voted one of the city’s best cookies. The ube-pandan ice cream sandwich is also a royal-purple must.

A baked bun from Win Son bakery in NYC is broken open with pink specks throughout on a white table.
Photo Courtesy of Win Son Bakery

Win Son Bakery 

164 Graham Ave (Brooklyn)

This beloved Williamsburg bakery, which sits catty-corner from its sister restaurant of the same name, serves up twists on Taiwanese classics. Brave the inevitable line, then reward yourself with one of their egg sandwiches served on a crispy scallion pancake. Then, tuck into their pastries, the most unmissable of which are the mochi millet donut and the pine nut sun cookie, which tastes like a shortbread that’s been laminated, rolled up pain-aux-raisins style, and filled with nutty caramel.

A display of chocolate and cream small layered cakes with flower decorations from From Lucie bakery sit on sheets of paper.
Photo Courtesy of From Lucie

From Lucie

263 E 10th St (Manhattan)

From Lucie is the place for cakes. Here, American layer cakes get the southwestern France treatment. For instance, you’ll see a carrot cake with tangy fromage frais buttercream, rose buds, and dahlia petals. Slices of lemon-olive oil cake sit underneath whorls of lavender frosting—Swiss meringue buttercream, to be exact, because it’s less sweet than American buttercream. Also a must-try is the salted dark chocolate espresso mini-cake, because it takes the French devotion to bold textures to heart, with freeze-dried raspberries and chocolate chips for surprising crunch.

Various baked pastries from Radio Bakery sit on a baking sheet arranged in a single layer.
Photo Courtesy of Radio Bakery

Radio Bakery

135 India St (Brooklyn)

Brooklynites line up early for Radio Bakery’s sweet and savory fare, which channels the flavors of New York. The Earl Grey morning bun, dusted with lemon and Earl Grey sugar, is one such treat; the smoked salmon sandwich—recently named one of the city’s defining sandwiches by The New York Times—is another. Radio has a tasty selection of breads made with locally milled flour; but the real coup de grace is their savory croissants, which come in seasonal flavors like heirloom tomato.

Three of dark, scored bread stack on top of each other in the middle of a wooden table at Alf Bakery.
Photo Courtesy of Alf Bakery

Alf Bakery

Chelsea Market Lower Level, 435 W 15th St (Manhattan)

Alf is the pastry jewel of Chelsea and a consistent nominee for the city’s best bakery. Its claim to fame is its laminated baguette. It comes in salted and seeded varieties and tastes like a loaf that spent time abroad at croissant school. But the rest of the menu is just as extraordinary. The chausson aux pommes (a puff pastry turnover) is filled with vanilla-flecked apples and brushed with simple syrup. The mushroom danish is so flavorful that it can elicit occasional swearing. And the classic, buttery croissant is the perfect snack to grab for a walk along the High Line.

Story by Caroline Saunders

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Baked Apples with Sausage Stuffing

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Four baked apples stuffed with sausage plated rustically on a wood background

Throw off that down comforter and feast on these sage-scented baked apples for a warm breakfast on a cool morning (or enjoy any time of day). The sausage stuffing adds an extra bit of savory protein. This is a great recipe for peak apple season in September and October, when apples will have the most flavor packed into each juicy bite.

Tips for Making Baked Apples

You want to pick the right variety of apple for baking. Some of the best “baking apples” are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin. This is because these apples will get firm and tender without turning to mush when you bake them. Make sure you have an apple corer or a melon baller on hand to core the apples, because you don’t want to cook the core.

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Four baked apples stuffed with sausage plated rustically on a wood background

Baked Apples with Sausage Stuffing


  • Author: Cheryl Alters Jamison

Description

A new way to try a savory sausage stuffing.


Ingredients

Scale
  • 2 cups apple cider
  • 6 large, well-shaped baking apples, such as Rome Beauty
  • 4 tbsp (½ stick) unsalted butter, at room temperature
  • 1 heaping cup chopped onions
  • 2 tbsp dried currants
  • ½ tsp crumbled dried sage
  • ½ lb raw full-flavored sausage, preferably a smoky or sage-scented variety, crumbled or chopped
  • Fresh sage sprigs, optional


Instructions

  1. Preheat the oven to 375 degrees.
  2. Butter a cast-iron skillet or deep baking dish large enough to hold the apples upright with up to an inch between them.
  3. Pour the cider into a saucepan and reduce it by half over high heat.
  4. While the cider cooks, scoop out the apple cores, leaving the bottoms intact. I find that the small end of a melon baller works better for this than apple-coring gadgets. Scoop a hole in each just a bit bigger than necessary to remove the core. Slice a thin ribbon of peel from around the top of each apple cavity, which helps keep the peel from splitting while baking. Slice off all fruit remaining on the cores and chop it.
  5. Warm the butter in another skillet or sauté pan over medium heat. Stir in the chopped apple pieces, onion, currants, sage, and sausage. Cook until the sausage is brown and, in a few spots, crispy. Remove from the heat and cool briefly.
  6. Pack equal portions of the mixture into each apple cavity, mounding it over the top a bit. Arrange the apples in the prepared skillet. Pour the reduced apple cider over and around the apples. Cover the apples and bake for 30 minutes. Uncover and continue baking for about 15 minutes longer, until the apples can be pierced easily with a knife tip but still hold their shape.
  7. Arrange the apples in a small bowls, pouring the pan juices over them. Serve warm, garnished with sage sprigs, if you wish.

Recipe by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard 

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