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9 Easy Back to School Dinner Recipes

By
Jordan Snowden
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0
Chicken Quesadillas on a green plate accompanied by guacamole, sour cream, and pico.

Give yourself a break this fall by cooking these easy back to school dinner recipes in batches. With sheet pan meals, bowls, and simple recipes you can get the whole family involved in, there are a lot of back to school recipe hacks. We get it, not everyone has hours to spend at the stove as things get busier and the days get shorter.

So, we’ve got nine recipes you can try for quick and easy weeknight dinners. Every bit helps during the seasonal mayhem, and these easy back to school recipes will be dinnertime saviors.

Easy Back to School Dinner Recipes

Fancy Fish Sticks

Don’t shy away if you’re not into fish — you can use this recipe with chicken, pork, or even tofu! These go from frozen to air-fryer or oven, so make a big batch ahead of time for an easy weeknight dinner.

Chicken Quesadillas with Guacamole and Pico de Gallo

Chicken Quesadillas on a green plate accompanied by guacamole, sour cream, and pico.

Quesadillas are easy to prepare, fun to make, and delicious, also a favorite among picky eaters for their simplicity. This makes them a great choice to get your kids in the kitchen and teach some basic cooking skills.

Chicken Caprese

This Chicken Caprese recipe from Chef Jackie Page is evidence that a recipe doesn’t need to be complicated to be delicious and look great on the plate.

Summer Squash Galette

An aerial view of summer Squash Galette sitting on a baking sheet with one slice cut out. To the right are three silver forks on a plate, with the missing piece on a plate below the forks.

As summer comes to an end, make the most of the seasonal produce you don’t know what to do with. Store-bought phyllo or puff pastry dough makes this galette an easy choice for a back-to-school dinner.

Turkey and Black Bean Burger with Sweet Potato Fries

An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Healthy but hardy, turkey and black bean burgers are a delicious and healthy alternative to traditional burgers, along with the side of sweet potato fries

Pan-Roasted Carrots with Tahini Sauce

Sheet Pan roasted carrots served on a black tray with Tahini sauce

Kids aren’t known for their love of vegetables. However, this take on roasted carrots just might get them to like them! A simple oven roast is one of the best quick meals with a lot of leftovers.

Mom’s Basic Chili 

An aerial view of a bowl of chili, red in color

Chili is the king of leftovers-ready meals. Make a batch, store it in the freezer, and you’re good to go for weeks. Also, make it with whichever beans you like, cannelini, northern, garbanzo…Basic doesn’t have to mean sacrificing deliciousness!

Summer Salad

An aerial shot of a colorful summer salad on a yellow plate sitting on wooden slates purple in color and surrounded by flowers and herbs. Summer Salad Recipe

A refreshing plate of greens for the whole table, proving that an easy back to school dinner doesn’t have to be unhealthy. Stock up on zucchini, cucumbers, and tomatoes and chop your way toward a fresh and healthy farm-to-table meal.

Honey Mustard Chicken with Celery Root Slaw

A plate holds a dinner of honey mustard chicken and a celery root slaw with two drinks sitting above the plate and two forks to the left.

Honey gives chicken some extra flavor and savory flair. The side of herby, delicious celery root coleslaw adds something more to the plate, and to the dinner.

Story by Jordan Snowden and Emma Riva / Photography by Laura Petrilla and Dave Bryce

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Utilize Your Yellow Squash with These 8 Simple Recipes

By
Jordan Snowden
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0
You’ll enjoy sunshine in a bowl with seasonal ingredients kissed by umami flavor in this vegan curry dish.

We can’t be the only ones that end up with an abundance of yellow squash during the summer months in need of simple recipes to make. Whether they’re from our own gardens, a neighbor’s garden, or purchased because they looked oh, so good at the farmer’s market, yellow squash seems to always be flowing aplenty. Make good use of the excess veggie with one of the following recipes featuring yellow squash as an ingredient. We promise you won’t regret it.

Simple Yellow Squash Recipes 

Summer Squash Galette

An aerial view of summer Squash Galette sitting on a baking sheet with one slice cut out. To the right are three silver forks on a plate, with the missing piece on a plate below the forks.

Spice up your summer squash with Italian sausage and mozzarella! Store-bought dough makes this galette an easy choice for summer dinners.

Vegetable Soup

Vegetable Soup in a metal bowl with a spoon and green leaves on the sides, includes zucchini and yellow squash.

A steaming bowl of hearty vegetable soup, bursting with colorful and nutritious ingredients, is the ultimate comfort food.

Roasted Squash Tacos with Sriracha Mayonnaise

Squash Tacos sitting on a white plate

Don’t let appearances deceive you. These vegetarian squash tacos are bursting with an abundance of flavors and packed with all the goodness your body craves. Whether it’s Taco Tuesday or any other day of the week, these babies will hit the spot like no other.

Vegan Squash Curry

Vegan squash curry with rice garnished with lime and fresh herbs on a green plate, surrounded by fresh ingredients and spices.

You’ll enjoy sunshine in a bowl with seasonal ingredients kissed by umami flavor in this vegan curry dish.

Spiral Ratatouille

Spiral ratatouille with colorful layers of zucchini, eggplant, and tomatoes garnished with fresh basil, beautifully arranged in a green-handled dish.

This traditional dish will not only be ready for its close-up, but it’s downright booming with bright flavors and inviting textures.

Summer Veggie Sauté with Ravioli

Summer veggie sauté with ravioli served on black plates, garnished with fresh herbs and shaved cheese.

A time-saving summer dish that’s as delicious as it is easy to prepare.

Roasted Veggies on the Grill

Roasted Veggies grilled to perfection with herbs, served on a bowl.

Intensify the flavor of your vegetables by utilizing the high dry heat of your grill.

Summer Squash Roll-Ups

Zucchini and yellow summer squash fill two cast iron pans.

Here’s a lovely, elegant recipe idea that takes no time and is downright delicious.

Story by Jordan Snowden

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7 Labor Day Picnic Recipes

By
Emma Riva
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0
A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin to make a red white and blue fruit salad.

A Labor Day picnic is a great way to celebrate an under-appreciated American holiday with friends, family, and simply delicious recipes. Labor Day is a federal holiday that celebrates the contributions of workers to American society. But, it also culturally (as opposed to meteorologically) marks the end of the summer. (And, according to some, the last time you can wear your white pants and shoes). Get outside and enjoy those last sunny days before the days get shorter with these recipes.

History of Labor Day

The first Labor Day parade was on September 5, 1882. Its roots go back to the Haymarket riots in Chicago, when workers demanded an 8-hour workday and clashed with local police. Two unions, the Central Labor Union and Knights of Labor, promoted Labor Day as a day of rest for working people to celebrate their efforts. These days, it can be a day of reflection for the hard work you put in to all elements of your life: family, work, and yes, cooking, too.

7 Labor Day Picnic Recipes

Red, White, and Blue Fruit Salad

A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin.

Labor Day at the end of summer and Memorial Day at the beginning are sort of like Fourth of July’s quiet but still very patriotic cousins. All of these summer holidays are still an occasion to show your patriotism with a themed dish, like this salad with adorable star-shaped fruit.

The Best Potato Salad Ever

Potato salad, garnished with green herbs, sits in a casserole dish with blue, orange, and yellow flowers on it.

This recipe from Monifa Dayo appears in Bryant Terry’s wonderful book, Black Food: Stories, Art, and Recipes from Across the African Diaspora. The dish lives up to its name. Versatile, rich, full of flavor, a “best potato salad ever” is the best way to end summer on a high note.

Summer BBQ Smoked Peach Pulled Pork

A peach pulled pork summer BBQ recipe styled on a white background

Peaches are in season until the end of the summer. Though this peach pulled pork recipe requires an investment of time, it makes for an amazing outdoor barbecue offering and also looks beautiful on a plate.

Corn Ribs With Homemade BBQ Sauce

A bowl of corn ribs sits on a wooden table with a small container of homemade BBQ sauce in the center. Two glasses of beer sit in the top right corner and flowers are scattered throughout.

A vegetarian alternative that still keeps you at the grill. These succulent, tender Corn Ribs have a flavorfully seasoned rub and homemade sauce. Corn ribs are about to become the star of your next Labor Day barbecue.

Chocolate Pretzel Pie

A chocolate pretzel pie on a white background

This decadent chocolate pretzel pie will doubtingly give you leftovers to eat at home after that Labor Day picnic is over. But the dulce de leche filling and delectable ganache are well worth the calories you’ll consume while devouring this pie. Its flavor will leave everyone talking about it for days.

Frozen S’mores

Frozen s'mores on a blue and brown background, a Labor Day dessert recipe

A quick and easy summer treat, these frozen s’mores will definitely have people coming back for more. Temperatures stay pretty high well into fall now. So, there’s still lots of time for a frozen treat beyond Labor Day weekend.

Peach Bellini Tart

A peach bellini tart on a rustic wooden table

Our Peach Bellini Tart isn’t too sweet or too heavy and makes for a healthier alternative to heavier cakes for a Labor Day picnic. Plus, it looks stunning on a table and you can pair it with a round of Peach & Basil Bellinis.

Story by Emma Riva

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How to Cook Corn on the Cob

By
Kylie Thomas
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0
Two corn on the cobs with cheese and herb toppings sitting beside a lime.

Corn is a treasured ingredient of Appalachia and other regions around the United States. As an ingredient indigenous to many parts of the country, corn holds cultural significance and emotional ties for many people. So, when corn season comes around, we know many people are ready to flock to the farmers market to pick up their favorite variety and cook up a nostalgic favorite. But are you cooking your corn correctly? I spoke with chefs and farmers from different regions to get their tips on how best to prepare this beloved summertime staple.

How to Cook Corn on the Cob

Enjoy Corn Raw or Pickled

Eric Voll, 6th generation family member and Vice President of Soergel Orchards in Wexford, PA says “eating corn in its raw form brings out the best flavors and texture.” He suggests a chilled street corn, adding raw corn to fresh salsa, or using it in a salad. Eric grew up eating fresh raw corn from the fields during harvest season saying, “My grandfather would bring Brunton’s glass-bottled chocolate milk along with some fresh donuts, and we would always eat an ear or two of corn along with it for breakfast.”

Mike Costello is a chef and farmer at Lost Creek Farm in Harrison County, WV where he and his partner Amy Dawson host the Farm and Forage Supper Club. As both Costello and Dawson are James Beard-nominated chefs, their guests are treated to thoughtful seasonally-inspired dinners with storytelling that allows their culture and tradition to shine. One of Mike’s favorite preparations for fresh sweet corn is a pickled sour corn because it can be pickled at peak harvest and then used throughout the year. They have even made ice cream using the pickled sour corn, which Mike says offered an acidity that can be difficult to achieve in a frozen dessert. If the idea of a corn ice cream intrigues you, try our recipe for Blue Corn Gelato.

Simple Corn is Best

Other chefs feel that simple preparation for sweet corn brings out the complexity and sweetness of the vegetable. Zachary Basto, is the chef and owner of Casa Cardoza in Atlanta, GA where he makes and sells empanadas to coffee shops and markets. He says a simple sautéed corn is nostalgic, as his grandfather would cook chicken, corn, and rice for their family a few nights a week. As Basto ages, he still loves this preparation with local sweet corn simply in butter with salt and pepper.

TABLE Magazine Editor in Chief Keith Recker maintains that the only way to cook corn is to bring a pot of water to full boil, toss in the corn, cover the pot, and extinguish the flame. Let the corn blanch for four or five minutes. Drain and eat immediately. Mike Costello prefers roasting over boiling because he feels the corn retains more flavor and it is easier to avoid overcooking. For an easy supper featuring roasted corn, try our recipe for Summer Scallops and Corn Sheet Pan Supper.

Bake with Corn

Recognizing there are multiple varieties of corn, some chefs offered their favorite ways to bake with it. Costello says the corn bread that his partner Amy Dawson makes for their Farm and Forage Supper Club is hard to beat. Her cornbread is made using their Bloody Butcher corn, an heirloom variety that they grow from seed gifted to them by a dear friend. The cornbread not only nourishes and impresses their guests, it allows the farmers to pay tribute to a friend who is no longer with them and introduces this heirloom variety in an accessible way.

One of the goals of their dinners is to showcase heirloom vegetables in exciting ways that might inspire their guests to seek out farmers who are taking the time to preserve these varieties that offer flavor and texture profiles that are not prevalent in conventionally grown produce. For a different take on corn bread, try Not Your Mama’s Cornbread Recipe.

Zachary Basto remembers his time in a Chicago restaurant where they would make a corn souffle. He says the preparation may sound complicated, but it is actually fairly simple. They would start with a cast iron pan and add a filling to the bottom. Basto says you can use any filling, but they create a beef filling similar to a ragu for this dish. “Then we had corn that we would blend with egg yolks, and then whip egg whites and combine them to make a souffle…It creates this really cool corn batter on top of your meat.”

Common Mistakes When Cooking Corn

There was consensus among everyone with whom I spoke that overcooking corn is the most egregious offense. You cannot leave corn to boil without timing. Eric Voll explains, “when corn is heated for a longer time period, the natural sugars turn to starch, which gives you a creamier taste, but the sweetness is sacrificed along with the crunchy bite.”  If you are aiming for creamy corn, Basto says to treat it as you would risotto, stirring constantly to develop the starch, and taste often for doneness. 

Basto maintains that it is possible to undercook corn due to its starchiness. He says the outside skin should hold its snap, but the inside should not have the chalkiness that remains with undercooked starch. He says to try the five-bean test, “you want to eat, like a spoonful of beans, because you might get two or three that taste great, and then fourth or fifth one is under-done.” You can apply the same technique to corn to make sure the whole batch is consistent.

Lastly, Costello says oversalting can be a problem. While there is a certain ritual to being able to add your own butter and salt for personal taste, try to take a modest approach.

The Cultural Significance of Corn

Speaking with these chefs reminded me of the cultural significance a single ingredient can hold and the importance of building memories around food. Whether you are trying something new or whipping up an old family favorite, the best way to prepare corn is with those you love. Shucking corn on the back porch or rolling sweet corn on the cob in a stick of butter until it creates an indent can create lasting summer memories that become the stories of the next generation.

Story by Kirsten Chervenak / Photo Courtesy of Bakd&Raw

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Chocolate Pretzel Pie

By
Anna Franklin
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0
A chocolate pretzel pie on a white background

This Chocolate Pretzel Pie makes a great addition to a Labor Day picnic, when you’re enjoying the end of the summer. That last bit of sunshine is extra sweet when you get to enjoy a treat like this. Though this is a longer recipe, the dulce de leche filling and delectable ganache are worth the wait and will feed you and your friends for days.

When is Labor Day? 

Labor Day honors American workers, and, ironically, marks a time off from work. This year, it falls on September 2. Labor Day’s origins go back to the 1886 Haymarket riots in Chicago. This chocolate pretzel pie definitely takes a lot of labor, but the holiday is about celebrating those efforts, so what better way than to work hard and get a big reward? 

Chocolate Pretzel Pie Recipe

Chocolate Pretzel Pie Ingredients

For the Crust

  • 1-½ cups pretzel crumbs
  • 3 graham crackers crumbs
  • 8 tbsp unsalted butter, melted
  • ⅓ cup granulated sugar

For the Ganache

  • 8 oz semi-sweet baking bars, finely chopped
  • 1 cup heavy whipping cream

For the Filling

  • 1 (14-ounce) can sweetened condensed milk, label removed
  • 1 (12-ounce) can evaporated milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ cup light brown sugar, packed
  • 1 tsp kosher salt
  • 2 cups whole pecans, half chopped and half whole
  • 1 cup pretzel pieces

Pretzel Pie Instructions

  1. In a bowl, mix together the crumbs, graham crackers crumbs, butter and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add a tablespoon more melted butter at a time. If it’s too wet, add a tablespoon more pretzel crumbs until it’s the correct consistency.
  2. Pour the crumbs into the pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then pack it down into an even layer using a flat bottomed cup or measuring cup.
  3. Bake in a preheated 350º for 10 minutes.
  4. In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally.
  5. Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
  6. Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula until evenly combined but be sure not to overmix.

  7. For the filling, lace a can of sweetened condensed milk in a large pot and cover with water by a couple of inches.

  8. Bring to a simmer and allow to simmer for 2 ½ hours. Carefully remove the can and allow to cool completely.

  9. When the dulce de leche has cooled completely, place in a large bowl and add the evaporated milk, vanilla, eggs, sugar, salt, and chopped pecans. Whisk until smooth and combined. Pour filling into par-baked pie crust and top with pretzel pieces. Bake at 350F for 30-40 minutes or until the filling is completely set.

  10. Top pie with chocolate ganache and chill overnight until completely set. Top with Pretzel pieces and chocolate covered pretzel before serving. 

Recipe and styling by Anna Franklin / Photography by Dave Bryce

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Peach Bellini Tart

By
Anna Franklin
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0
A peach bellini tart on a rustic wooden table

This prosecco-infused Peach Bellini Tart makes the perfect dessert for peach season. It’s not too sweet and the peaches make for a healthier alternative to other, ultra-sugar desserts. Not to mention the display of fresh, sliced peaches browned on top is a striking finish.

What is a Bellini?

The Peach Bellini Tart takes its inspiration from the bellini cocktail. The bellini cocktail is made of prosecco and peach purée. So, to make it into a tart, we’ve used those same ingredients while baking. If you want to try a bellini recipe to pair with this dessert, though, we have a Peach Basil Bellini Cocktail and Mocktail.

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A peach bellini tart on a rustic wooden table

Peach Bellini Tart

  • Author: Anna Franklin
Print Recipe

Description

A cocktail made into a dessert? Count us in!

Ingredients

Scale
  • 1 recipe sweet shortcrust pastry (see below)
  • 6 tbsp butter, at room temperature
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 2 tbsp vanilla extract
  • 2 tsp almond extract
  • 1 cup almond flour
  • 1 tbsp flour
  • 1 tbsp prosecco
  • 2 small/medium peaches, medium-thin sliced
  • 1 additional cup prosecco

For the sweet shortcrust pastry:

  • 1 tbsp + 2 tsp heavy whipping cream
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 2/3 cup powdered sugar
  • 1/4 tsp salt
  • 8 tbsp butter, cold & cut into 12 chunks

Instructions

For the sweet shortcrust pastry:

  1. Mix together the egg yolk, heavy cream, and vanilla extract in a small bowl and then set that aside. In a large bowl or food processor, add the flour, sugar, and salt, process until just combined.
  2. Add the cold butter chunks and pulse on high 1015 times. You will have a crumbly texture with some chunks of butter. If mixing by hand, use your fingers to rub the butter into the flour until a coarse meal is formed. Don’t over-mix it, you want small chunks of butter left.
  3. Gently stream in the mixture. If using a food processor, turn off, do not over mix. It does not need to be one cohesive ball as soon as you tip it out of the bowl. You can gently press the dough together to form a cohesive ball.
  4. Place tart dough onto a clean surface and then pat into a 6 inch round disc. Work quickly, you don’t want to spend too much time working with the dough as the warmth of your hands can melt the butter. Wrap the dough disc tightly in plastic wrap and let chill in the fridge for 30 minutes or up to 4 days.

For the tart:

  1. Once the dough has chilled for 30 minutes (if it is in the fridge for more than 30 minutes let the dough sit out to soften a bit before rolling out) place it on a lightly floured work surface. Use a rolling pin to gently and evenly roll the dough to 1/8″ inch thick. Making sure to turn the dough multiple times to ensure an even dough. Gently roll the dough onto the rolling pin and slide the tart tin underneath the roll the dough onto the tart tin.
  2. Gently use your fingers to press the dough into the mold- if it cracks a little don’t worry just press it back together. Then use a knife to cut off the excess dough leaving a 1-inch lip around. Create a thicker crust by folding that lip over to create an almost double crust. Lastly, use a rolling pin to roll on top of the tart tin to remove any excess dough and use a knife to trim any specific areas.
  3. Use a fork to prick the crust all over then place it in the freezer for 30 minutes or up to two days (if freezing for longer than 30 minutes wrap the tin in plastic wrap). It is important for the dough to be ice cold when it goes into the oven.
  4. When ready to bake, preheat the oven to 375F. Then, spray a piece of foil with non-stick cooking spray and gently press against the tart-greased side. After, fill with dry beans, rice, or pie weights.
  5. Place the cold tart tin on a baking sheet and bake for 20 minutes. Gently remove the foil and bake for another 5-10 minutes or until golden brown. Gently place the tart tin on a wire rack to cool completely before using.
  6. Using a 4’’ by 9’’ tart pan, cover with parchment paper and fill with pie weights to blind bake it halfway. Bake at 375F for 15 minutes.
  7. While the crust is baking, slice the peaches and marinate in 1 cup of Prosecco and set aside.
  8. In a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Next, beat on high until very light and fluffy, 3 to 5 minutes.
  9. Add the eggs one at a time, mixing well, then in between add the vanilla extract and almond extract. Gently fold in the almond flour, and all-purpose flour, mixing until just combined.
  10. When the shortbread crust has baked for 13 minutes take it out of the oven and remove parchment and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer. Place the marinated peaches on top. Sprinkle turbinado sugar on top
  11. Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top. I use a shield to prevent the edges from browning too much. Let the tart cool on a wire rack for at least 45 minutes before taking it out. Finally, dust with confections sugar and serve on its own or with fresh whipped cream or ice cream.

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

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Frozen S’mores

By
Anna Franklin
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0
Frozen s'mores on a blue and brown background, a Labor Day dessert recipe

Cool down for the end of the summer with these Frozen S’mores. They’re a simple and quick way to bring a dessert that will wow guests at your Labor Day picnic. Temperatures stay pretty high well into fall now, so there’s still lots of time for a frozen treat beyond Labor Day weekend. This year, Labor Day is September 2. 

Where Do S’mores Come From? 

The very first marshmallows actually came from a plant called Althaea officinalis and were enjoyed by the likes of the Ancient Greeks and Romans. But the s’more, named for an abbreviation of “some more,” originates with none other than the Girl Scouts. The first official s’more recipe came from the 1927 edition of Tramping and Trailing with Girl Scouts. This makes it a perfect Labor Day dessert, drawing from a tradition of solidarity and patriotism like the Girl Scouts.

Frozen S’mores Recipe

Frozen S’mores Ingredients

  • 1 box Instant Chocolate Pudding (5.9 oz)
  • 2.5 cups Whole Milk
  • 12-15 Graham Crackers
  • 7 oz Marshmallow Creme
  • 4 oz Cream Cheese softened
  • 8 oz Frozen Whipped Topping thawed
  • 1/2 tsp vanilla extract

S’mores Instructions

  1. Line a 9×13 pan with parchment paper, allowing paper to overhang pan. Break 6 graham crackers in half and place 12 graham cracker squares down on the parchment paper. If your pan has square edges you may be able to fit 15 graham cracker squares.
  2. In a medium bowl, beat together the pudding mix and milk until smooth and creamy. Then stir in about a quarter of the frozen whipped topping – just over half a cup. Spoon the pudding over the graham crackers, then spread it out smooth.
  3. Place pan in the freezer while you mix up the marshmallow layer.
  4. In a medium bowl, beat together cream cheese, vanilla extract and marshmallow cream until smooth. Fold in the rest of the whipping topping. Remove pan from freeze and spoon marshmallow mixture over the pudding, then spread it out smooth.
  5. Place twelve (or 15) graham cracker squares over the marshmallow layer.
  6. Cover the pan with foil and freeze for about six hours, until the s’mores are firm enough to slice through.
  7. Remove from freezer and rest at room temperature for about 10 minutes. Use a long sharp knife to slice the excess filling from around the outer edges of the graham crackers. Then slice in between each cracker. Serve immediately.
  8. To store for later, place frozen s’mores in an airtight container with piece of parchment paper in between each treat. Store in the freezer for up to three months. After they’ve been frozen, allow to sit at room temperature for 10 minutes before eating. Then you have your Labor Day dessert! 

Recipe and styling by Anna Franklin / Photography by Dave Bryce

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Paris Olympics Pentathlon Watch Party Menu

By
Kylie Thomas
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0
Two people in white suits and black masks fence at the Olympics as a part of the Pentathlon.

The Modern Pentathlon at the Paris 2024 Olympics may be one of the greatest feats of mental and physical strength and therefore deserves a special menu while watching. This highly watched event involves horse riding, fencing, swimming, running, and shooting all in one continuous race. Each segment of the Modern Pentathlon requires a different skill set and an athlete must be well-rounded in order to have even a chance of winning. While you may not be competing like these athletes, you will have the appetite of an athlete after you see the five course meal we have lined up for your Olympics Modern Pentathlon watch party. 

When is the Modern Pentathlon at the 2024 Paris Olympics?

The medal-winning final races will take place on August 10 for men and August 11 for women. But, prior to these two finals, starting August 8, you can watch the qualifying heats which will feature each aspect of the event throughout the day. Be sure to tune in and cheer on your country either on NBCUniversal platforms, Peacock, or at NBCOlympics.com. 

Your Paris Olympics Pentathlon Watch Party Menu

Mint Julep

two cocktails in metal rocks cups, garnished with mint. mint julep recipe

We had to include this signature Kentucky Derby beverage as an ode to the horse riding/jumping show that Pentathlon competitors must complete. This refreshing hot weather beverage includes a cooling sensation from the mint and quenches your thirst with a bit of sweet bourbon. 

Thai Pork Meatball Skewers

A flat-lay image of Thai Pork Meatball Skewers with limes for garnish and topping.

To represent the fencing side of the Pentathlon, Thai Pork Meatball Skewers provide a fun, bite-sized appetizer choice. Just imagine your skewers as small saber weapons presenting juicy meatballs alongside a fiery dipping sauce. Talk about heated competition! But don’t worry, a side of smashed cucumbers cools down this spicy experience before someone loses their head.

Citrus Salmon Carpaccio with Green Goddess Sauce

A Citrus Salmon Carpaccio recipe plated in bright colors.

The third course of our meal represents the waters that swimmers will race through in part three of the Pentathlon. Our Citrus Salmon Carpaccio is the perfect late summer recipe with fresh slices of orange, lemon, lime, and salmon in a homemade Green Goddess Sauce that combines both land and sea. Plus with some good chopping and blending techniques, this recipe can be made in the time it takes an Olympic swimmer to cross the pool! (Okay maybe it takes a little longer but you’ll still be on the couch in time for the Pentathlon.)

Chiles Rellenos

Golden-fried stuffed New Mexican green chiles served with homemade green chile sauce.

The shooting competition within the Pentathlon requires precision in a fiery competition. A main course of Chiles Rellenos not only brings the spice but also requires precision in your frying technique for the best product. We recommend coating your Chiles Rellenos thickly in the batter to ensure that cheese stays inside till the chiles are broken open when eating. The addition of a homemade Green Chile Sauce presents an extra-spicy layer that you can customize to your heat preference. 

Low Carb Keto Lemon Cranberry Quick Bread

An aerial view of a lemon keto cranberry quick bread sitting chopped up into five slices on a white plate. the middle slice has butter on it. A small bowl of whipped butter sits to the top right.

To finish this fulfilling meal, a Low Carb Keto Lemon Cranberry Quick Bread shows off the speed of Pentathlon runners. Not only does this recipe let you cut down the time of the baking process but it also provides a healthy finish that an athlete would enjoy. Top the quick bread with honey, butter, or experiment with other toppings like jams and jellies. 

Story by Kylie Thomas / Featured Photo Courtesy of Micaela Parente

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S&D Polish Deli and Other Quality Meats in Pittsburgh

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A spread of Polish meats from S&D Polish Deli.
S&D Polish Deli has everything you need for grilling, and more, this summer.

Take a stroll through S&D Polish Deli and take a closer look at other quality meats in Pittsburgh.

S&D Polish Deli and Other Quality Meats in Pittsburgh

“Follow me.” Past the shelves of poppy seed rolls and cold cases of pierogis, Agnieszka Sornek leads me towards shelves stacked to the ceiling with the finest jarred goods Poland has to offer –right here in Pittsburgh. I just placed an order at the counter for kiełbasa (smoked sausage) and biala (fresh sausage). Now, I’m in the right place for the perfect deli embellishments. Pittsburgh is, after all, a center for Polish life in the U.S., a city turned obsessed with the pierogi after approximately 200 years of Poles settling in Western PA.

Delicatessen Delicacies

One settler arrived on the relatively recent side: Sornek arrived at S&D’s Polish Deli 13 years ago from Katowice, Poland and now manages the delikatesy. Referred to as “the show runner” by her culinary and front-of-house team, Sornek was excited to share her beloved home cuisine with me.

It’s summer, and one of Sornek’s favorite times of year for Polish cuisine. She tells me that for her, there is nothing quite like being outside and making food with friends and family, and what better way to do it than with S&D’s freshly prepared assortment of grillable offerings sourced from Polish butchers in Chicago and New York. Sornek adds that some of her kiełbasa comes from a couple of butchers just outside of Pittsburgh, and while they aren’t Polish, their stuff is just as good.

The Best Mustard Ever

Sornek hands to me what she calls the best mustard ever. It says so on a sign her husband placed next to the gleaming, golden jars. I imagine that this musztarda is how they met, reaching for the same jar of the sweet and spicy condiment, only to knock hands and leave with more than mustard. Apparently, it went down some other way. It turns out, the real love-story happened later, when I finally got to prepare my Polish grill dinner.

As I loaded my grilled, juniper smoked kiełbasa into a nothing-fancy bun with sliced pickles and S&D’s house-made kraut, I smeared on a thick layer of the seedy mustard Sornek so adores. After just one bite into the crisp and juicy, briny and smoky, sweet and savory, handheld delight, I realized that they have everything I need to satisfy my tastebuds on a hot summer evening, and maybe all evenings that follow.

The deli is located at 2204 Penn Avenue in Pittsburgh’s historic Strip District and is open every day except Tuesdays. Orders can be placed ahead by phone or online, but for the full experience in-store browsing is also available.

Other Delis and Meat Butchers in Pittsburgh

Tom Friday’s Meat Market

Brighton Heights

Fresh slabs of beef, stuffed chicken breast, and homemade sausages line the cases at Tom Friday’s Meat Market. Their meats are cut to order right behind the counter plus their flavorful ground chuck is a customer favorite.

Groceria Merante

Oakland

This family-owned, traditional Italian grocery store houses imported meats and other products. Stop in and pick up a string of hot or mild sausages plus plump tomatoes to make your own sauce for a delicious dinner.

Strip District Meats

Strip District

Sausages and beyond at Strip District Meats are unlike anything else out there, partly from their flavor choices. With a constantly changing seasonal menu, you can try sausage types like Apple Bourbon Pork, Red Wine and Garlic Pork, Buffalo with Blue Cheese Chicken, and more.

Weiss Meats

Pleasant Hills

How about cooking up Weiss’ Kolbassi Patties the next time you’re craving a day on the grill? Or you can opt for their Natural Casing Franks if you’re more of a hot dog fan. Either way you’re sure to leave with quality meats at great prices.

Fat Butcher

Lawrenceville

Locally-sourced, pasture-raised beef, lamb, chicken and pork is what you’ll find at Fat Butcher. This shop makes the most of their meat with nose-to-tail butchering. Choose from different cuts of sirloin, pork hocks, lamb shank, and many other options.

Sausage Recipes

Put your freshly bought meats to use by cooking up a dish that lets the sausage be the star.

Sausage Sauce

A simple pasta sauce featuring just six ingredients that can accompany pasta, sandwiches or other dishes.

Easy Sausage and Feta Sheet Pan Dinner

Let the saltiness of feta cheese compliment your favorite flavor of sausage in this easy dinner option

Roasted Sausage Board

Prepare a selection for your guests of decadent roasted sausages, whole grain mustard, your favorite pickles, and sourdough baguette chunks to cleanse the palette.

Spicy Sausage and Greens Soup

Let the heat of your selection of sausage come through in a soup with a tomato base and full of greens.

Story and Styling by Nina Katz / Photography by Dave Bryce

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Lake Erie Wines Competing on the International Stage

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Man drinking Lake Erie wines
Pierre Brun tastes an Erie region white wine. Photo by Jeff Swenson

What happens when a European with an accomplished palate makes a deep study of the wines of Lake Erie? There is a French expression that says: Il n’y a que les imbéciles qui ne changent pas d’avis, which means “only fools never change their minds.” This statement applies to me regarding Lake Erie wines, and I admit that this recent change of mind came as a complete surprise. Et quelle suprise!

Let me tell you about myself.

I grew up in Friuli Venezia Giulia in northern Italy and also lived in Belgium, at the crossroads of Germany, the Loire Valley, and Alsace. Those places are all rightly famous for their many centuries of excellent winemaking. Our family table was itself a crossroads of Friuli, Collio, and Alto Adige, all places where, I believe, we find some of the best wines (and foods) from northern climates.

Fifteen years ago, my brother-in-law, who lived in Burgundy, came to visit our family to sail on Lake Erie and search for some good local wines. After tastings at several local wineries around the lake, we left quite disappointed. We were hoping to discover a unique terroir with bright, floral northern grapes, but most of the wines we tried were neither very complex nor delicate.

While a typical winery in Europe generally serves a much drier wine selection, all the wines we tasted at that time were very sweet. Traditionally, sweet wines are consumed after dinner. Around the world, they are a very risky endeavor, given the necessity of a late harvest, as with ice wines. But they are also loved by many for their unique flavors.

Erie Terroir

At the peak of harvest season this past September, Jeff Swensen, a good friend and photographer for TABLE Magazine, called me to join him on a challenge he had taken up to document winemaking in the Lake Erie region. I did not have much enthusiasm or very high expectations. But since I love all wines, even the sweet ones, I accepted, and we were on the road the next weekend.

My quick research of the area revealed why Lake Erie was chosen as a region for wines and orchards as early as the first part of the 19th century. The geological layers — both the soil and what lies underneath, which can be called the “Erie Terroir” — are a unique environment rich in the nutrients needed to grow good grapes. In Europe, the concept of terroir, however, goes beyond geology. Terroir is the specific taste of a region. It’s all about the character of a product defined by its provenance.

For example, prosciutto di Parma, made from pigs raised in Bologna and finished using the materials and traditions of the region, doesn’t taste like prosciutto di San Daniele, which is made in the northern Italian region of Friuli Venezia Giulia, which has its own distinct methods and materials. The air, the soil, and savoir faire of the farmer and the culture give each type of prosciutto its unique aroma, flavor, and texture. The unique spirit of the land, the terroir, is showcased in the tasting experience of its prosciutto. Terroir is a way of defining and celebrating what a region does best. The same is true of wines.

A Unique Microclimate

The Lake Erie region became a perfect growing location because of its ancient history. As many local farmers explained, when the glaciers retreated, they eroded the hills and left behind a perfect soil full of sand and gravel with a lower bed of clay. Why is this important? The soil is rich with nourishing minerals, to be sure. The gravel forces the vines to work hard to establish themselves, which improves the character of the grapes. The sand allows for good drainage, which keeps the roots from being too damp and prone to disease. On the other hand, the underpinning of clay means that the fields will not dry out too quickly and deprive the vines of the water they crave.

The region has also a unique microclimate to allow a longer growing season. Its combination of sun, fresh water, and the rapid warming of the lake with a generous breeze supports an almost perfect ambience in which to grow grapes. Not too much humidity, and not too much frost. The combination of geology and weather helps this region support the largest viticulture in North America, outside of California. I soon learned that the humans who live here are just as vital to the region’s terroir.

As we were heading north to the Lake Erie and Chautauqua wine trails, 50 miles long, dotted with 23 wineries, we picked Courtyard Winery in North East, PA, as our first stop. The reception we received was amazing. All the owners and winemakers (or, more simply, farmers, as they like to call themselves) were welcoming and extremely knowledgeable about their land and operation.

Randy Graham inspects a harvest

The Lake Erie Wine Quest Begins

When you enter a winery around Lake Erie, you are confronted with abundant sweet wine “propaganda.” Randy Graham, the owner of Courtyard, explained why this is more heritage than handicap: “Sixty to 80% of what we grow goes to Welch’s.” Concord grapes require less rigorous maintenance and can be sold easily locally for juice production. This sort of dependable economic underpinning is certainly one of the strongest advantages any farmer can have. The wine industry is not an easy market, and having some stability to lean on has afforded many farmers the chance to become better winemakers.

At Courtyard, my first glass of Merlot was a revelation. It reminded me of wines I have had many times growing up in Italy. Merlot is not a preferred grape in my region, but some do it well, and with the right local foods, it comes to life because it belongs. That’s the sensation I had when sipping this first Erie wine.

We switched to white, and we were once again bewitched, this time by the Riesling. It was not too sweet and offered just enough acidity and a beautiful bouquet…all the things I would expect from a truly good Riesling. Afterwards, while driving his truck through the vines, Randy showed us how Penn State and Cornell University have been working for many years with all the farmers to create hybrids of resilient grapes perfect for the region and its weather. The Noiret grape is certainly the best example of this effort, and it is often a feature of red wines made in the region.

Cabernet Franc vines at 21 Brix in Westfield, NY

Voices of Lake Erie Wines

The other amazing discovery was that today’s vineyard owners represent a second or third generation of growers. Some of them left promising careers to come back home and pursue their dream of making better, more elegant wines. Kris Kane of 21 Brix Winery, our next stop, is a good example of this trend. This third-generation family farm has been growing grapes since the 1950s, currently harvesting 17 varieties.

Kris intended to become a chiropractor, but realized that his calling was vines and wines rather than bones and sinews. He apprenticed at Presque Isle Winery for 10 years. That experience, alongside a stint at a winery in Australia, fueled his family’s entry into winemaking. Each 21 Brix wine was an amazing surprise, but the Gewürztraminer and the Cabernet were the highlight of the tour. Not only do these younger winemakers use French oak, they are also attentive to allowing their wines very little oxygen contact so that they might preserve the fruit in such a way as to produce a quality wine.

Grapes on a vine, used to make Lake Erie wines

A Visit to Johnson Estate

Soon after our first tasting, Frederick Johnson, Jr. and his wife Jennifer called us to come to the oldest estate winery of the region, Johnson Estate. Their welcome was even bigger as they accompanied each wine with a unique taste of local cheese and charcuterie. Their méthode champenoise sparkling Traminette, as well as their Maréchal Foch, were delicious discoveries.

We felt we needed three more winery visits to complete our project and were introduced to Liberty, Presque Isle Winery, and, finally, the famous Mazza Vineyards. Each opened their arms and welcomed us into their cellars, sharing not only their extensive wine selection, but also their expertise. Bob Mazza described the region’s great potential, and its constant evolution over the past 50 years. Mazza is certainly the most prominent and award-winning name in the region with winemakers coming from established wine regions in Europe and Argentina.

How to Convince Lake Erie Wine Skeptics

As we drove home, I began to wonder how I could convince my skeptical peers (both from Europe as well as the United States) that, firsthand, I saw and tasted a virtual rebirth in the region, thanks to the enthusiasm and hard work of all these producers? I remembered the story of Napa Valley wines: their rise to broad recognition required the courage of just a few people who shared them with very skeptical French wine aficionados. After a famous dinner and blind tasting called the Judgement of Paris in 1976, where Napa Valley frequently triumphed over comparable French vintages, the region began to be appreciated for its fine, accomplished winemaking.

We asked all the wineries we met with to allow us to stage a blind-tasting competition, The Judgement of Lake Erie, with our favorite Erie wines so that we could see whether our personal enthusiasm would be affirmed by a broader consensus of palates. In a second, smaller blind tasting, we then pitted the winning Erie wines against established wines from Europe to see how they would fare. I hoped that this second session would confirm my conclusions about the current level of Lake Erie wines.

The grape field of a Lake Erie winery
Johnson Estate Winery

The Judgement of Lake Erie Wines: September 2022 

At home in Pittsburgh, we selected 12 oenophiles (six men and six women) who had a passion for wines and enough worldly tasting experience to be the judges. Because every bottle was wrapped identically and coded with numbers and letters, none of the tasters selected knew what they were drinking.

The selection consisted of 12 flights of Lake Erie wines in the following categories: Sparkling; White (Rosé, Riesling, Grüner Veltliner/Gewürztraminer, Pinot Grigio, and Chardonnay); Red (Foch/Pinot Noir, Noiret, Merlot, Teroldego, Cabernet, Blends). Our first tasting, an all-Lake-Erie blind-tasting by grape, revealed a few clear trends. The white-wine category, the highlight of the region in terms of grape and terroir, saw a global winner in Mazza Winery. They finished first in the Rosé, Riesling, Pinot Grigio, and Chardonnay categories. 21 Brix won with its stunning and flavorful Gewürztraminer.

An award for the sparkling wines (or méthode champenoise) was also given by our tasters, as they were excellent and in very consistent balance with what a non-French champagne can be. Johnson Estate Sparkling Traminette and 21 Brix distinguished themselves very clearly, suggesting that we might envision this region as an eventual “new Reims,” with distinctive wines drawn from its own viticulture.

During the red tasting, Courtyard Winery in the Merlot, Noiret, and Teroldego category was the big winner. 21 Brix, with its Cabernet Sauvignon, really amazed our group. Finally, Johnson Estate, with its Maréchal Foch, won the Pinot category, and their Freelings Creek Founders Estate won the blind tasting.

Maréchal Foch/Pinot 

Winner: Johnson Estate Maréchal Foch 100%

Sparkling 

Winner: Johnson Estate Freelings Creek Reserve Traminette

Dry Riesling

Winner: 2020 Mazza Riesling 100%

Gewürztraminer

Winner: 2020 21 BRIX Gewürztraminer 100%

Pinot Grigio

Winner: 2020 Mazza Pinot Grigio 100%

Chardonnay

Winner: 2020 Mazza Chardonnay 100%

Merlot

Winner: 2018 Courtyard Merlot 100%

Noiret

Winner: 2018 Courtyard Noiret 100%

Teroldego

Winner: 2018 Courtyard Teroldego 100%

Cabernet Sauvignon/Franc

Winner: 2019 21 BRIX Cabernet Sauvignon 100%

Rosé

Winner: 2019 Mazza The Perfect Rosé 97% Chambourcin, 3% Seyval

Red Blend

Winner: 2020 Johnson Estate, Founder’s Red 90%, Chancellor 10% Pinot Noir

A guide sheet for ranking Lake Erie wines

The Judgement of Pittsburgh, October 2022: Lake Erie Wines vs. Euro  

Ten days later, we assembled four final tasters to compare the winning Lake Erie wines with well-known and very credible European wines.

Rosé

Winner: 2020 Mazza Perfect Rosé

This rosé again came out on top over another Erie wine and a 2020 AIX Coteaux d’Aix-en-Provence. The winning wine caressed the palate with notes of fresh red berry and nectarine aromas, all with floral and mineral overtones.

Pinot Grigio

Winners: Bottega Vinaia 2021 Pinot Grigio and 2020 Mazza Pinot Grigio 100%

A classic wine from the Trentino region tied with the 2020 Mazza Pinot Grigio for the top spot. Santa Margherita, the classic Pinot Grigio from the Adige River Valley which is consumed around the world, placed a distant third. The Mazza wine was crisp with well-balanced aromas of golden apple with a slight residual sugar.

Riesling

Winner: 2020 Mazza Dry Riesling 100%

Mazza won again, pitted against another Erie wine and a Christophe Mittnacht Terres d‘Etoiles Riesling 2019 from Alsace. The winning Mazza wine was floral, almost off-dry, with notes of lime, apple, lemon, and mineral.

Gewürztraminer

Winner: 21 Brix

21 Brix won handily against a 2021 Willm Reserve and a 2021 Trimbach. Those wines were both from Alsace, but both quite uninteresting compared to the winner. The full fruitiness of the 21 Brix wine was beautifully layered with a floral aroma and rich and delicate notes of citrus, pear, and peach.

Merlot

Winner: Courtyard

Courtyard won against another Lake Erie wine and a Right Bank Bordeaux, 2019 Chateau Haut Peyruguet. The flavors here recalled ripe blueberries and black and red fruits, alongside notes of cocoa during a long finish.

Pinot Noir

Winner: 2018 Trimbach Pinot Noir Reserve

We had our only European victory with a 2018 Trimbach Pinot Noir Reserve from Alsace and a 2020 Nicolas Idiart Pinot Noir from Loire Valley coming out ahead of the Johnson Estate 2019 Maréchal Foch.

Noiret

Winner: Courtyard

Only Lake Erie competed here because this regionally-specific grape is not grown elsewhere. Courtyard won with its 2019 Remington Road Vineyard. Noiret tasting notes included elements of raspberry, blackberry, cocoa powder, cherry, and strong espresso. The overall effect is very close to a Syrah.

Cabernet Sauvignon

Winner: 2019 21 Brix Cabernet Sauvignon

We did not necessarily imagine that the Lake Erie region would prevail here, but it did! The 2019 21 Brix Cabernet Sauvignon won against 2020 Alexis Lichine and 2020 Villa des Anges, both from the Languedoc region. The notes here were of dark fruits and cherries, blackberries, chocolate, and some spice. This wine has well-structured tannins, and a lovely long finish.

Everyone at both tastings was amazed by the quality of the wines they sipped. Some of us were able to identify grapes, or even recognize specific wines, which is a statement to the quality of the local terroir. They certainly deserve a place at our dinner tables, and at tables around the world. Their makers just as certainly deserve esteem for their efforts and the results. We predict that Lake Erie will continue to surprise more than one drinker with its stunning vineyards and amazing future.

Story by Pierre Brun / Photography by Jeff Swensen

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