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Orange Apple Bread Pudding

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A plate of bread pudding with dried fruit and raisins, a fork resting on the plate, next to a mug of coffee and a small jug of cream on a dark wooden tray.

The secret ingredient in this truly stunning Orange Apple Bread Pudding dessert? We think it must something to do with Greek heritage, because it blends rosemary bread from the Ambeliotis family’s Mediterra Café, and orange-infused olive oil from the Liokareas family’s line of imported foods. The combination is sunny on the palate — just what we need in the short days of December.

This cozy winter dessert combines rosemary bread cubes, apples, raisins, and warm spices with milk, eggs, and orange‑infused olive oil for a rich, fragrant pudding. Enjoy!

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A plate of bread pudding with dried fruit and raisins, a fork resting on the plate, next to a mug of coffee and a small jug of cream on a dark wooden tray.

Orange Apple Bread Pudding


  • Author: Keith Recker

Description

Bread pudding isn’t just for grandmas.


Ingredients

Scale
  • 6 cups two-day-old Mediterra Café rosemary bread cubes
  • 1 cup raisins
  • 1 apple, cored and cubed
  • 1 ¼ cup dark brown sugar
  • 1 ½ cup milk
  • ¼ cup amaretto
  • ¼ cup Liokareas Orange Olive Oil
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp rum extract
  • 2 eggs, beaten


Instructions

  1. Preheat oven to 350 degrees. Grease casserole dish or loaf pan with Liokareas Orange Olive Oil.
  2. In a bowl, toss all dry ingredients, making sure everything is evenly mixed.  In a separate bowl, combine all wet ingredients and whisk until well combined.
  3. Pour wet ingredients into dry ingredients and toss until bread cubes are well moistened.  Pour into baking container. Use spatula to scrape the bowl!
  4. Bake 50 to 60 minutes.
  5. Remove from oven and sprinkle about a tablespoon of Amaretto on top. Best served while warm…with a scoop of vanilla, honey or cinnamon ice cream if you wish, or perhaps a drizzle of Greek yogurt sweetened with honey.

Notes

For more on Liokareas imported olive oils and herbs: liokareas.com

For more on Mediterra Café, now located in Sewickley and Mount Lebanon: mediterracafe.com

Recipe by Keith Recker

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Chicken Thighs with Mushrooms, Cream & Tarragon

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Chicken with Mushrooms, Cream & Tarragon Recipe

Cast iron gives these chicken thighs the perfect crispy, golden skin. Add cream, mushrooms, and some spinach and you’ve got an easy one-skillet meal. Chicken is a staple of easy home cooking, but with just a little bit of extra flavor, you can elevate a weeknight meal. What’s better than something that’s both easy to make and delightful on the palate?

Why do Chicken Thighs and Mushrooms Go Together? 

Chicken has a mild, versatile flavor that complements the earthy, umami-rich taste of mushrooms. This combination allows for a balanced dish. Chicken provides a tender, juicy texture, while mushrooms add a slightly chewy bite. Plus, together they provide a rich, aromatic smell as you cook them. The tarragon, cream, and spinach in this recipe keep this recipe from being bland, adding a bit of extra texture and some herb flavor.

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Chicken with Mushrooms, Cream & Tarragon Recipe

Chicken Thighs with Mushrooms, Cream, & Tarragon


  • Author: Julia Platt Leonard

Description

This chicken thigh recipe is an easy one-pot meal.


Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 sprigs tarragon + 1 tbsp chopped leaves
  • ¼ cup all-purpose flour
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • 4 chicken thighs, bone-in and skin-on
  • 6 oz mushrooms, such as sliced shitake or whole shimeji
  • 1 cup heavy whipping cream
  • 3 oz baby spinach, about 23 handfuls


Instructions

  1. Heat a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet) over medium heat. Add the butter and olive oil and tarragon sprigs.
  2. Combine the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken thighs in the flour mixture and place skin-side down in the frying pan.
  3. Cook the chicken for about 10 minutes until the skin is golden brown. Turn and cook for another 15-20 minutes or until the chicken is cooked through.
  4. Add the mushrooms to the pan and cook in the chicken juices. When nicely sautéed add the cream and the spinach. Cook until the spinach is wilted, just a minute or two.
  5. Taste the sauce and season with salt and pepper, as needed. Stir in the chopped tarragon and serve.

Try these other chicken recipes…

Recipe by Julia Platt Leonard
Photography by Laura Petrilla

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Baccalà con Patate e Pomodori (Sicillian Salted Cod)

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A white bowl filled with Baccalà fish stew with potatoes and tomatoes, served with a piece of grilled, charred bread on the rim.

Few dishes capture the heart of Sicilian cuisine quite like baccalà. It is a traditional salted cod dish that has been enjoyed for centuries across Italy. Michele Savoia of Dish Osteria and Bar shares his authentic recipe. He combines tender cod with potatoes, tomatoes, olives, and capers for a rustic meal that’s full of Mediterranean flavor. It’s a dish that speaks of family gatherings, seaside traditions, and the simple beauty of Sicilian cooking.

Michele Savoia’s Baccalà con Patate e Pomodori Recipe

This traditional Italian cod recipe begins with dried salted cod. First, soak the fish for two days to bring out its delicate flavor. Then paired with it with Yukon gold potatoes, sweet onions, and briny Sicilian green olives. These ingredients strike the perfect balance of savory, hearty, and fresh. A touch of parsley and extra-virgin olive oil ties everything together, creating a meal that’s both comforting and elegant.

Try it for Christmas Eve, a Sunday family dinner, or simply to enjoy a taste of Sicily at home. The dish is a treat worth savoring with friends and family. Serv it with a slice of grilled bread to soak up the flavorful broth. Watch how the warmth of Sicilian tradition brightens your table and your outlook.

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A white bowl filled with Baccalà fish stew with potatoes and tomatoes, served with a piece of grilled, charred bread on the rim.

Baccalà con Patate e Pomodori (Sicillian Salted Cod)


  • Author: Michele Savoai

Description

This traditional Sicilian dish features tender salted cod simmered with potatoes, tomatoes, onions, olives, and capers for a rustic, flavorful stew. Finished with fresh parsley and served alongside grilled bread, it’s a hearty and comforting taste of the Mediterranean.


Ingredients

Scale
  • About 2 lb dried salted cod fish (Baccalà) soaked in water for about 2 days, changing the water a couple of times a day. If available you can use presoaked Baccalà.
  • 1 lb yukon gold potatoes
  • 1 lb diced tomato with their juices
  • 1 large onion
  • 6 cloves of garlic
  • 2 bay leaves
  • ½ cup quartered, pitted, Sicilian green olives
  • ¼ cup brined capers
  • ½ cup parsley
  • Water as needed
  • Extra-virgin Olive Oil
  • Salt and pepper


Instructions

  1. After soaking and draining the Baccalà, rinse and cut into small chunks, about 3×2 inches, and set aside.
  2. Peel potatoes and cook them in lightly salted water until they are slightly tender but not fully cooked. Drain, cut in irregular pieces about 1 ½ inch and set aside.
  3. Peel and quarter onions, then slice about ¼ inch thick.
  4. In a rondeau add olive oil and cook onions and garlic until fragrant and translucent.
  5. Add the Baccalà pieces and after a few minutes turn them over.
  6. Sprinkle with ½ of the parsley, add the potatoes, tomatoes, olives and capers, and as much water as needed to cover the Baccalà.
  7. Cook for about 15-20 minutes or until the potatoes are cooked.
  8. Serve in a bowl and add the rest of the parsley. Serve with a slice of grilled bread on the side.

Recipe by Chef Michele Savoia
Photo by Brittany Spinelli

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Carrot and Beet Latkes

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An aerial view of a wooden cutting board filled with various veggies like carrots and beets. Carrot and Beet Latkes recipe

The earthy sweetness of Carrot and Beet Latkes beautifully complements the salty goodness of smoked salmon. You’ll wonder why potato latkes still reign almost exclusively! This recipe makes for a fun brunch, where everyone is free to try the garnish combination of their choice. Some will slather on sour cream and sprinkle with dill. Others will try grated onion, capers, and hard-boiled egg… but everyone gets a trophy here because no mistakes are possible.

The History of Latkes 

Suffice it to say that they were probably not eating grease-cooked potato latkes at the first Hanukkah, but these delicious treats have a fascinating history. In 18th and 19th century Europe, farmers would slaughter geese in early September. Since the geese fattened up in the three months prior, there was always an excess of fat. Even the poorest shmuck in the shtetl could find a potato, some onions, and some leftover goose fat to cook up the very first latke recipe. It goes back to the hanukkah tradition of using what you have, even when it isn’t much. These carrot and beet latkes are a little more upscale than what the peasants were eating in those olden days, but they continue to celebrate that same spirit.

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An aerial view of a wooden cutting board filled with various veggies like carrots and beets. Carrot and Beet Latkes recipe

Carrot and Beet Latkes


  • Author: Rafe Vencio

Description

Making latkes even more delicious with the addition of carrots and beets.


Ingredients

Scale
  • 2 lb carrots, peeled and shredded
  • 1 lb beets, peeled and shredded
  • 3 whole eggs, beaten
  • 1 cup matzo meal or breadcrumbs
  • 1 tsp kosher salt or sea salt
  • Black pepper to taste
  • Oil for panfrying


Instructions

  1. Squeeze some liquid out of the shredded vegetables. Mix all ingredients together and let sit for 5 minutes.
  2. Heat cast-iron pan on medium-high heat with a 1/8” oil; form small patties and fry on each side for about 5-8 minutes, or until crisp and browned evenly.
  3. Serve with smoked salmon and the garnishes of your choice. Rafe suggests sour cream, chives, dill, red onions, capers, and hard-boiled eggs.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Drink Your Way Through the Vice Presidential Debate

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A cocktail for Gladiator II, bright red in a coupe glass on a white background

It’s time for the vice presidential debate, which means it’s time to make a cocktail or two to get you through 90-minutes of political arguing, nonsense, and (if we’re lucky) insight into which candidate will succeed in November. Thankfully, we’ve got just the incentivizing recipes to help you be a good citizen and watch the whole debate. You could even make a different cocktail for everyone and devise a debate drinking game. Either way, sipping these beverages should help soothe your nerves. And trust us, you’re going to want to take advantage of any way to relax after hearing Tim Walz and J.D. Vance go head-to-head. 

TABLE Magazine reminds you to please debate responsibly! 

When and Where Can I Watch the 2024 Vice Presidential Debate?

CBS will host the vice presidential debate on Tuesday, October 1 at 9 p.m. ET. While the debate will take place in New York City, there will be no live audience for this debate, much like the last presidential debate. This time around we have moderators Norah O’Donnell, anchor for CBS Evening News and Margaret Brennan, Face the Nation moderator and CBS News chief foreign affairs correspondent. Those watching at home can view the debate on CBS, ABC, Paramount+, CBS News 24/7, CBSNews.com, and YouTube.

Recipes to Drink Your Way Through the Vice Presidential Debate

PainKiller Cocktail

Two white yellow frozen drinks in tall, skinny glasses, PainKiller Cocktail

The PainKiller Cocktail is a completely relevant preparation for watching any political debate. This boozy mix of rum and fresh fruit juices is refreshing and hard-hitting. Plus, with the bright color of this cocktail, you’ll head into the debate bright-eyed and smiling (which will most likely diminish quickly but it’s a good start). 

Bleeding Heart Cocktail

In a cocktail glass sits a redish beverage with lemon slices inside.

Whether you see it as a good or bad thing, we’re sure the term “bleeding heart” will be thrown around at some point during this vice presidential debate. Our Bleeding Heart Cocktail uses Gruet wine for an elevated experience. Or, you can drink the rest of the bottle of wine after the doom and gloom has set in around the delivery of the second question. 

Stealing the Moonlight Simple Pink Cocktail

A pink cocktail with a flower floating at its center on a black background

This cocktail may be called Stealing the Moonlight but for tonight’s purposes, we’ll consider it Stealing the Spotlight instead. It’s an easy mix of your favorite tequila and a homemade rose vanilla syrup. We challenge you to take a sip every time one candidate interrupts the other and steals the spotlight. Just be careful not to finish your whole glass before the first topic is over. 

Godzilla x Kong: The New Empire Cocktails

Kong and Godzilla figurines standing next to cocktails. One in a rocks glass and the other in a coupe with a deep purple background and a peeling black surface.

Much like the famous showdown between Walz and Vance, Godzilla and King Kong have longstanding beef. You have your choice between our Godzilla or King Kong Cocktails (we’ll let you decide which candidate is which creature). The Kong one is a little tart and a little sweet with a hint of spice behind it. On the other hand, the Godzilla Cocktail is bold and spicy with complex profiles from the sake and spicy ginger simple syrup. 

Cousin Eddie’s Trailer Fuel

A red can of beer pours into a glass of Cousin Eddie's Trailer Fuel surrounded by snow and trees and garnished with a lime wheel.

Something about this cocktail inspired by Cousin Eddie from National Lampoon’s Christmas Vacation just makes sense in this article. The combination of a cheap beer with a shot of tequila, a bit of agave syrup, and lime, seems like a drinkable version of this debate. A.K.A, it’s not the greatest thing ever but we’ll work with what we have (sound familiar?).

Smoking Gun Mezcal Smoky Cocktail

A mezcal cocktail on a black background, garnished with an orange slice

What will be the smoking gun of the vice presidential debate…otherwise known as the point that solidifies which candidate you will be voting for. Will it be when issues of education and the economy come up? What about world affairs and gun control? Or, maybe we’ll just let our Smoking Gun Cocktail take the lead so you don’t have to make any quick decisions. Enjoy its smoky flavor of mezcal swirled into rich whiskey and orange bitters. 

Appetite for Destruction Cocktail, Inspired by Guns N’ Roses

Two light purple cocktails with smoke and skull ice cubes on a black background

With great power, like that of being voted vice president, comes great responsibility. Hence why we’re sure hoping these two candidates don’t have an Appetite for Destruction. Take the power out of their hands and into your own with this vibrant and delicious cocktail. A mix of Empress 1908 Indigo Gin and acidic lime juice gives this cocktail its unforgettable color, possibly even more unforgettable than this debate. 

Rage, A Cocktail for Gladiator II

A cocktail for Gladiator II, bright red in a coupe glass on a white background

It’s tough to stay calm in a debate both as one of the opponents and as the audience. Let your anger fly with our Rage Cocktail. The best part? You get to set this glass on fire as a visual representation of what’s happening on television. But, the sweet and spicy trade off of high proof rum and vanilla fig syrup is another reason to shake up this cocktail. 

Gold Medal Cocktail for The Olympics

A cocktail glass sits on a white background with a fizzy Gold Medal drink inside and a sprig of rosemary on top.

And finally, there has to be a winner at the end of the debate. We’ll let you award this citrusy Gold Medal Cocktail to whoever you think deserves it. You may even award it to yourself for sitting through 90-minutes of political blather. Just be sure to top it off with champagne for a true celebratory beverage. 

Story by Kylie Thomas

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Spiced Pistachio Mooncakes

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Delicate and flavorful mooncakes filled with a delightful blend of spiced pistachios, capturing the essence of traditional and festive Asian cuisine.

Spiced Pistachio Mooncakes are full of fall and winter flavors with a slightly spiced, nutty filling and tender dough. This traditional Chinese treat gets an upgrade with the use of pistachio. It makes our mooncakes a bit sweeter, infusing them with a buttery, rich, earthy flavor. Plus, the additions of cardamom, cinnamon, and nutmeg bring baking spices even further into this indulgent treat.

What are Mooncakes?

Mooncakes are typically prepared and served as part of the Chinese Mid-Autumn Festival, which is held on the 15th day of the 8th month of the lunar calendar. They are considered a delicacy and are most often sweet, dense, and meant to be shared. Usually you’ll find them with a red bean paste or lotus seed filling though they can be made savory as well with ingredients like ham. You should eat your mooncakes when the moon is at its fullest and brightest. Just be sure to share them with your family and neighbors, because, after all, the whole point of mooncakes is to bring the community together during times of high energy.

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Delicate and flavorful mooncakes filled with a delightful blend of spiced pistachios, capturing the essence of traditional and festive Asian cuisine.

Spiced Pistachio Mooncakes


  • Author: Anna Franklin

Description

A staple of Chinese mid-autumn celebrations, think soft pillowy dough and a nutty spiced pistachio filling.


Ingredients

Scale

For the dough:

  • 2 ½ cups all-purpose flour
  • 1/2 cup canola or other neutral-flavored oil
  • 1/2 cup honey
  • 1 tsp alkaline water

For the filling:

  • 1 ½ cups roasted pistachios
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 1 tbsp cornstarch
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

For the egg wash:

  • 1 large egg
  • 2 tbsp water


Instructions

  1. Make the dough: In a large mixing bowl, combine the flour, canola oil, honey, and alkaline water. Form the dough into a thick disc, wrap it in plastic, and allow it to rest at room temperature for 45 minutes.
  2. Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, salt, and spices, and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed.
  3. Divide the disc of dough into 24 equal pieces. Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll it into a 3-inch round.
  4. Center a ball of filling on the round. Bring the edges of the dough up around the filling to form a smooth ball.
  5. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 24 mooncakes.
  6. Bake mooncakes until the edges are lightly golden brown, 9-11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.

Story, Recipe, and Styling by Anna Franklin
Photography by Dave Bryce

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Ricotta Gnocchi with Roasted Green Chile

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Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Gnocchi gives chefs a way to combine a classic pasta style with unique flavors to create a whole new dish. This Ricotta Gnocchi recipe with Roasted Green Chile blends delectable ricotta and parmesan cheeses with savory, fresh green chiles. Between the bold heat and fresh creamy cheese, it’s a great choice for an upscaled dinner experience.

The History of Gnocchi

When you homemake something, you become a part of its larger story, connected to tradition. As you hand-make this ricotta gnocchi recipe, you’re creating something that has existed since Roman times. The name Gnocchi likely comes from the Italian word nocchio, meaning “knot in the wood,” a nod to the pasta’s shape. The ancient Romans were the first to make this now-beloved Italian pasta, using semolina flour to make light, fluffy pockets with a variety of fillings. They say every culture has a dumpling, and gnocchi are the Italian spin on it, with potato gnocchi then originating in the North of Italy through the Spanish bringing potatoes to Europe. In Venice, there’s even a “Gnocchi Friday” celebrated as a final indulgence on the last Friday before Lent.

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Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Ricotta Gnocchi with Roasted Green Chile


  • Author: Gabe Gomez

Description

Delightful homemade gnocchi.


Ingredients

Scale

For the Gnocchi

  • 1 cup ricotta cheese (whole milk)
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup freshly roasted green chiles, finely chopped
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups all-purpose flour (plus extra for dusting)

For the Green Chile Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup roasted green chiles, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for serving
  • Fresh parsley chopped for garnish


Instructions

For the Gnocchi

  1. In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
  2. Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
  3. Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
  4. Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
  5. Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
  6. Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
  7. Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.

For the Green Chile Sauce

  1. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
  2. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
  3. Season the sauce with salt and pepper.

Cooking and Serving

  1. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
  2. Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
  3. Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.

Recipe by Gabe Gomez
Photography by Dave Bryce

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Your 2024 October Full Moon in Aries Horoscope

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Your 2023 New Moon in Libra Horoscope: A New Moon Solar Eclipse

As we move into this new lunar cycle in October’s horoscope, we emerge from eclipse season. While we’ll revisit these powerful celestial events in about six months, for now their transformative energy has passed. Eclipses often bring recognition of endings, illuminating aspects of our lives that have quietly decayed and need clearing out. Like lightning striking a tree, they reveal what no longer sustains new growth, paving the way for fresh beginnings.

This full Moon in Aries encourages renewal and sustainable action. Picture the Ram regrowing its wool after shearing – it’s time to focus on what’s immediate and manageable. However, with the Moon and Sun separating from squares to Mars, consider whether you’ve been overly active lately. A brief respite before plunging ahead might be just the ticket.

Saturn’s direct station this month marks the end of a prolonged period of structural reassessment. We’ve revisited life structures, confronted fears, and rebuilt long-term goals. Now, it’s time to apply these lessons practically.

Challenges in Your October Horoscope

Our first challenge in October’s horoscope comes with Jupiter’s retrograde station. As Saturn’s astrological counterpart, Jupiter’s shift may trigger crises of faith and confuse our understanding of grace and mercy in daily life. Focus on making promises you can keep and avoid empty rhetoric.

These planetary shifts will particularly impact the mutable signs (Gemini, Virgo, Sagittarius, and Pisces). Hopefully, Saturn’s direct motion helps alleviate the most challenging aspects of recent astrological patterns. As we navigate these celestial currents, remember that awareness and adaptability are key to making the most of this transitional period.

See what’s in the stars for you this October by checking out your 2023 New Moon in Libra horoscope below.

Your 2024 October Full Moon in Aries Horoscope

Aries

This full Moon in your sign, Aries, endows you with enhanced decision-making prowess. Use this clarity wisely, as Jupiter’s retrograde in your 3rd house hints at communication hiccups. Promises or agreements may need revision, particularly if they’ve been recently broken. This transit lasts for about 5 months, so prepare for this to take a while to iron out. Don’t be surprised if long-standing conflicts bubble to the surface, especially in your home life or with family. The Sun and Moon’s separating squares to Mars in your 4th house are exposing these issues at their core. In your professional sphere, be prepared for potential power plays from higher-ups as the Sun approaches a square with Pluto. Your best strategy? Steer clear of interpersonal and office politics, and instead focus on articulating and pursuing what truly matters to you. You’ve got some good luck coming up soon with respect to travel – get some plans in motion!

Taurus

Taurus, you’ve likely been in a whirlwind of activity lately. The Sun and Moon’s separating squares to Mars in your 3rd house point to a hectic period where you’ve been juggling multiple tasks, perhaps feeling like you’re barely keeping up. If you have important matters to discuss, or something you need to say, it’s best to address them promptly and directly. Mars is approaching an opposition with Pluto across your communication houses, which could lead to unwelcome consequences if left suppressed. Jupiter’s turned retrograde in your 2nd house of finances, signaling a time for material reassessment. You may need to evaluate areas where you’re overextending yourself financially or perhaps putting money into others’ pockets when it could be better saved, invested, or kept closer to home. When was the last time you recalibrated your financial strategies and ensured your resources were aligned with your long-term goals?

Gemini

If this year has been a rollercoaster of progress and setbacks, dear Gemini, hang in there – you’re nearing the finish line. Jupiter’s retrograde in your 1st house may bring personal reversals or changes of heart, perhaps making you feel like a hoped-for opportunity is slipping away. Don’t lose heart. There’s good news on the horizon: Saturn stations direct in your 10th house of career and life direction this month. While you’ll face another challenge when Jupiter and Saturn square off in December, it should be more manageable than your summer struggles now that Saturn is moving forward. On a lighter note, romance is in the air. If you’re single, it’s time to put yourself out there. For those in committed relationships, consider spicing things up. This period offers a chance to balance personal revision with professional progress and romantic possibilities – you can pick a focus, or go for a little bit of everything.

Cancer

Cancer, this full Moon in your 10th house signals career developments coming to a head. If you’ve been experiencing workplace tension, particularly with an authority figure, I hope you’re encouraged to learn that this influence is about to ease. You’re entering a favorable period for making modest improvements in your daily life. Focus on routines and habits that ward off burnout and boost your mood. Embrace social time with friends; it’ll do you good. Saturn’s long stay in your 9th house has made education or travel more challenging than usual. Fortunately, it’s stationing direct, promising smoother sailing ahead, aside from a brief hiccup in December. Now’s the time to turn your attention to finances. With Mars set to transit your 2nd house in the coming months, it’s wise to get a handle on your spending habits. Start budgeting now to avoid potential financial stress later.

Leo

Leo, if you’ve been tackling debts, there’s good news on the horizon. Saturn is ending its retrograde in your 8th house of owed money and stationing direct. This shift should help you gain traction and overcome recent obstacles. However, your social life may need attention. Jupiter’s retrograde in your 11th house could bring unresolved conflicts with friends to the surface. Approach these situations with thoughtfulness and empathy, but stick to your guns. Be mindful of tension building between you and a partner or close associate as Mars opposes Pluto across your 1st and 7th house axis. Address any lingering issues gradually to avoid a major confrontation. On a brighter note, your romantic life is getting a boost. Whether you’re single or partnered, it’s time to turn up the heat. Go on extra dates, meet new people, or reignite the passion in your current relationship.

Virgo

There’s light at the end of the tunnel in your partnerships, dear Virgo. Saturn is ending its retrograde in your 7th house, signaling relief from connection difficulties and the weight of others’ responsibilities. This challenging period is nearing its final act, which comes to close next summer. On the career front, Jupiter’s retrograde in your 10th house might bring disappointments come December. Stay grounded and avoid putting too much stock in promises made now. The key is to let things settle before making major moves. Your home life, however, is set for positive changes. It’s an ideal time to redecorate or increase your hosting activities. More profoundly, you’re entering a period ripe for healing deep-seated issues from your upbringing. Make the most of any therapy sessions this month – you’re primed for breakthrough insights that could significantly improve your emotional well-being and self-confidence.

Discover the Perfect Menu for Zodiac Sign Libra

Libra

This full Moon in your 7th house puts partnerships front and center for the coming October horoscope, little Libra. You’re likely emerging from a period of sustained conflict with someone close to you. Whether this tension was visible or kept private, the Moon and Sun’s separation from Mars, your 7th house ruler, suggests the worst is behind you. Now’s the time to focus on healing and rebuilding. Your ruling planet, Venus, is about to grace your 3rd house, bringing a stroke of luck to your self-expression, daily routines, and interactions with neighbors and siblings. This is an excellent opportunity to nurture your less intense social connections. Make the most of this period by planning short trips, engaging in meaningful conversations, and refreshing your daily rituals. These lighter social interactions could provide a welcome balance to the deeper partnership work you’ve been navigating.

Scorpio

Scorpio, with Mercury in your 1st house, be on guard for potential trickery or rapidly shifting facts around you. As the Moon opposes Mercury, take extra time to review information before acting. Trust your instincts if something seems off – a crucial piece of the puzzle might be missing or intentionally misrepresented. On a brighter note, Venus is entering your 2nd house of finances, signaling opportunity for financial gains. This could come through partnerships or joint ventures, or perhaps even a financially stable romantic partner if you’re in the market. Your creative life is also set for a boost. If you’ve been feeling creatively stagnant, relief is on the way. Saturn’s upcoming direct station in your 5th house should help dissolve creative blocks or at least provide insights on how to circumvent them. Stay vigilant in communication, but open to financial and imaginative prospects.

Sagittarius

Venus graces your sign this month, shiny Sagittarius, ushering in a wave of good fortune across various life areas. Expect a general boost in social, romantic, professional, and even financial matters. It’s your time to shine, with everything you touch getting a little extra sparkle. However, your ruling planet Jupiter has turned retrograde in your 7th house, signaling potential shifts in partnerships. Whether it’s a change in a romantic relationship or a decision to prioritize your own needs, this transition will prove beneficial in the long run. Be prepared for a challenge come December, but for now, take it one day at a time. While work life may be quieter, your social sphere is heating up. These connections may require more of your attention than usual – be sure to engage when you can. Balance is key as you navigate this period of personal luck and relationship recalibration.

Capricorn

Capricorn, the cautionary period for contracts and major communications is drawing to a close. Your ruling planet, Saturn, stations direct in your 3rd house this month, signaling a return to business as usual. Feel free to resume signing documents and making important agreements with confidence. Recent tensions with a partner or significant other may have left you feeling on edge. The Sun and Moon’s separation from Mars in your 7th house suggests they might have instigated the conflict. While empathy is crucial, don’t rush to apologize if you weren’t at fault – the lesson needs to sink in. Instead, reflect on times when you’ve been in similar situations to foster understanding. Your professional life is set to calm down, with a promising upswing mid-November when 10th-ruler Venus aspects Saturn favorably. More career developments are on the horizon – stay tuned for the next full Moon.

Aquarius

Charming Aquarius, professional instability may have been a source of frustration lately. While I can’t promise immediate resolution, expect new developments to unfold. Stay present and responsive, but verify all information you receive before acting. This period of flux should offer unexpected opportunities if you remain adaptable. Your social life is set for a boost, if that’s any consolation for your professional troubles. It’s an excellent time to expand your circle or seek guidance from a trusted mentor or patron. Their insights could prove invaluable in navigating your current professional landscape. Financially, a long drought is almost over. Saturn’s direct station in your 2nd house of wealth and resources should help you regain momentum towards your financial goals. While December may bring another test, the worst of the squeeze is behind you. Focus on steady progress and building newfound stability, though I do recommend you continue to forego large expenditures for the next few months.

Pisces

You’re on the cusp of a significant shift in this October horoscope, Pisces. If you’ve been feeling stuck, Saturn’s direct station in your 1st house marks a turning point. Expect a boost in self-confidence and determination, helping you overcome self-imposed obstacles. While December may bring a challenge, it won’t compare to what you’ve already navigated this year. Financially, the stars are aligning in your favor. Venus entering your 10th house of career opens doors for prosperity. If you’ve been considering a business loan, now’s an opportune time, as Venus rules both your contract and borrowed funds houses. Whatever you do, make the most of October’s general good fortune in your professional life. Despite a temptation to travel, it’s best to stay put for now. Any relief from a trip might be short-lived and lead to increased responsibilities upon return. Focus on leveraging current opportunities closer to home.

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Illustration by Shane Powers

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All Hallows’ Eve Non-Alcoholic Spritzer

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In a short cocktail glass sits a non-alcoholic spritzer in red and orange colors with a plastic spider on top.

As the leaves start to fall and the pumpkins come out, let our All Hallows’ Eve Non-Alcoholic Spritzer be your guide to the spooky side. This mocktail is a fruitier and alcohol-free take on the usual spritzer. It’s full of blood orange juice, lemon juice, and ginger beer, creating a tangy drink. You’ll even get a slight bite from the ginger beer, which is a great substitute for the tongue-tingle you’d get from white wine.

Creating a Non-Alcoholic Spritzer

You may think it’s impossible to make a spritzer without its classic ingredient of white wine. But, opting for a high class soda and fresh juice creates an intriguing effect. In our All Hallows’ Eve mocktail, we recommend using a craft brand of ginger beer. The sharp flavor profile and bubbly texture makes the drink more interesting than plain old sparkling water or canned soda. You can also get fancy with your garnishes to show off your mixology skills and make a beverage that’s a Halloween treat in itself.

Print

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In a short cocktail glass sits a non-alcoholic spritzer in red and orange colors with a plastic spider on top.

All Hallows’ Eve Non-Alcoholic Spritzer


  • Author: Sarah Cascone

Description

With blood orange juice and craft ginger beer, you can’t go wrong with this spooky mocktail. It’s perfect for sipping in the darkness of Halloween night.


Ingredients

Scale
  • 3 oz blood orange juice
  • 1/2 oz fresh lemon juice
  • 2 oz Fever Tree Ginger Beer
  • Garnish with blood oranges and mint leaves


Instructions

  1. Add ice to a glass, pour in blood orange juice, lemon juice, and top with ginger beer.
  2. Garnish spookily!

Recipe by Sarah Cascone / Story by Kylie Thomas / Photography by Dave Bryce

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Bloody Beet Red Mocktail

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A blood beet red mocktail sits in a tall glass with black salt on the rim and a skull sitting in the background.

Exchange your scary Bloody Mary for our Bloody Beet Red Mocktail with all the flavor and none of the scaries. The use of beet juice and agave add a complex earthiness to this otherwise pleasantly sweet drink. Not to mention, the stunning dark red color resembles the blood red walls you see in horror movies like The Shining or the deep blood running out of a vampire’s mouth. Talk about a Halloween-appropriate beverage!

How to Turn Any Halloween Cocktail Into a Mocktail

Not into our Bloody Beet Red Mocktail? That’s okay! You can make your own mocktail creation using our easy pointers. One easy alternative is to substitute liquor for a non-alcoholic option such as Seedlips Spirits or Ritual Zero Proof Spirits. But, if you’re hoping to save a dime, you can always experiment with herbal teas and craft sodas like in our All Hallow’s Eve Non-Alcoholic Spritzer recipe. It’s also great to have various syrups and bitters on hand. Don’t underestimate how much these elements can enhance a mocktail’s flavor and make it more than just juice and club soda!

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 blood beet red mocktail sits in a tall glass with black salt on the rim and a skull sitting in the background.

Bloody Beet Red Mocktail


  • Author: Sarah Cascone

Description

An earthy and slightly sweet mocktail comes in the form of the Bloody Beet Red Mocktail. It’s refreshing without overwhelming your Halloween sweet tooth!


Ingredients

Scale
  • 1 cup beet juice

  • 2 cups blood orange juice

  • 1/2 cup lime juice freshly squeezed

  • 12 tbsp agave

  • Coarse pink salt for the rim


Instructions

  1. Take a lime and rub the rim of each glass and dip into salt. Add ice.
  2. Shake all ingredients with ice in a cocktail shaker until a frost forms, strain, and pour into the rimmed glass.

Recipe by Sarah Cascone
Story by Kylie Thomas
Photography by Dave Bryce

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