An Emily in Paris Cocktail to Celebrate Season 4

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August 19, 2024

A plate of bright red tomato sauce on a verdant green background

In the first episode of the beloved Stanley Tucci travel program Searching for Italy, Tucci makes a mouthwatering Maria Rosa Tomato Sauce recipe, a beautiful ruby-red color and brimming with flavor. Even if you’ve never had it, you could almost smell it through the screen. But if you found yourself wondering what that recipe was, TABLE has your back. We’ve got a cheat code to one of Tucci’s most delectable recipes.

You can use this sauce in our Calabrian Chili and Rigatoni recipe, and our meatless Beans and Greens recipe, all inspired by the travels (and charms) of Stanley Tucci. For a full list, take a look at all of our takes on Tucci’s recipes.

About “Salsa alla Maria Rosa”

When the Tucci family lived in Florence, Tucci’s sister befriended a local girl named Mirca. The two girls’ families became close, and Tucci’s mother became good friends with Mirca’s mother, Maria Rosa. Maria Rosa taught Tucci’s mother her sauce recipe, and Tucci shared that tomato sauce recipe with the world under her name to honor her friendship, hospitality, and culinary skills. Italian hospitality goes a long way!

Stanley Tucci Inspired Maria Rosa Tomato Sauce

Author: Veda Sankaran

Description

A treasured family recipe from Tucci’s travels in Italy.

Ingredients

Scale

2 tbsp butter
1/4 cup olive oil
1 cup diced carrots (about 2 medium-sized carrots)
1/2 cup diced celery (about 2 small tender stalks)
1 cup diced onions (about 1/2 large onion)
2 large cloves garlic, chopped
2 tbsp chopped fresh Italian, flat-leafed parsley
4 cups canned whole San Marzano tomatoes (about one 35-ounce can)
Kosher salt
Black pepper

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Instructions

In a deep saucepan, heat olive oil and butter.
Once the butter begins to bubble, start making the soffrito by softening the carrots, celery, and onions with the garlic. Be sure to stir continuously as it may take up to 10 minutes to soften.
Next, sprinkle in the chopped parsley and stir. Follow by crushing the tomatoes with your hands. If you want a slightly less textured sauce, pulse the tomatoes briefly with an immersion blender before adding to the pan.
Wait until the sauce begins to boil, then reduce the heat to medium low and season with freshly ground black pepper and salt.
Cover the pan, leaving a little opening for the steam to escape. Continue simmering until the flavors come together, around 30-45 minutes. Serve over pasta or use as a base for other recipes.

Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla

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Stanley Tucci Inspired Rigatoni with Salsiccia alla Maria Rosa

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August 19, 2024

A plate of rigatoni with tomato sauce, inspired by Stanley Tucci

Stanley Tucci’s travel series Searching for Italy saw the movie star exploring his Italian heritage through food, and we couldn’t help being inspired…again and again, including in this Rigatoni pasta recipe. Last year, we brought you a Bucatini all’Amatriciana recipe, among others. This year, TABLE‘s Tucci-inspired series is back and better than ever with a version of the Maria Rosa tomato sauce recipe Tucci’s mother learned from a friend in Italy. For a meatless dish that uses Maria Rosa sauce, check out our Beans and Greens alla Maria Rosa.

**About Searching for Italy and Tucci’s Rigatoni Recipe**

Stanley Tucci’s Searching for Italy sees the Academy Award winning actor visiting his family’s country of origin in search of culinary delights from the Alps to Sicily, and everywhere in between. The chili we use in this recipe is from Calabria, the “toe” of the “boot” shape of Italy, which Tucci visits in the second season. Travel shows like Searching for Italy can be a great way to transport yourself to a dream vacation without the jet lag. We hope this recipe can do the same!

Stanley Tucci Inspired Rigatoni with Salsiccia alla Maria Rosa

Author: Veda Sankaran

Description

Fill up with this delicious Rigatoni and Maria Rosa Sauce dish.

Ingredients

Scale

1 lb rigatoni (we like DeCeccho)
1 lb ground hot Italian sausage
Olive oil
Calabrian chili sauce (to taste)
A few pinches of sugar
¾ tsp balsamic vinegar
A scant handful of fresh basil, chopped
3 to 4 cups Stanley Tucci-inspired Maria Rosa Tomato Sauce
Salt

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Instructions

Set a large pot of well-salted water on high heat and cover.
Heat a skillet and enough olive oil to lightly coat the bottom.
Place in the Italian sausage and break apart with your spoon into small chunks.
Once the sausage begins to cook and lose its pink color, add Calabrian chili sauce to taste. Stir and cook until the meat begins to brown.
Throw the pasta into the boiling salted water. It will take approximately 8 – 10 minutes for the pasta to reach an “almost al dente” state.
Back to the sauce! Add a few tiny pinches of sugar, the balsamic vinegar and a little salt. Stir and cook until the meat is browned enough. Place in the chopped basil and stir to combine. Then, taste and add more Calabrian chili sauce if desired.
Pour in ladlefuls of the prepared Maria Rosa sauce until you reach the consistency you desire.
Reserve 2/3 cup of pasta water. Drain the “almost al dente” rigatoni in a colander. Return the rigatoni to the still-warm pot in which it boiled.
Combine most of the sauce, the rigatoni, and the pasta water in the pot. Cook over medium heat until pasta reaches al dente and the sauce has thickened.
Serve in flat bowls topped with a bit more of the sauce and finely grated Parmigiano Reggiano cheese.

Recipe by Veda Sankaran
Photography by Laura Petrilla

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Things to Do in The Hudson Valley During a Fall Vacation

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August 19, 2024

TABLE Magazine Hudson Valley 14 — Photo by Joanna Virillo

When one of your dearest friends and adventure pals (who lives clear across the country) says she’s dreaming of a leaf-peeping Hudson Valley fall vacation for a milestone birthday, you quickly make a plan. I declared the 430 mile distance between my Pittsburgh abode and our Hudson hotel drivable. Then, I loaded up the car and headed east on a soggy October Friday. The journey proved colorful, aesthetically speaking, but otherwise uneventful — fueled by good tunes and the promise of a happy reunion under the vibrant canopies of fall.

Things to Do This Fall in The Hudson Valley

As “Catskills” signs appeared, my GPS pulled me across the Rip Van Winkle Bridge and down the quaint streets of Hudson, NY towards The Wick, a Tribute Portfolio Hotel. This was our pleasant home base inside a former candle factory from the 1860s. Our accommodations, marked by an airy room with high ceilings, were located a stone’s throw from the Amtrak station where Melissa had arrived via two-hour train from New York City.

A landscape in the Hudson Vallley at sunset — Photo by Joanna Virillo

During our first stroll along the walkable main street of Hudson, often referred to as “Downtown to the Upstate,” we quickly saw the influence of Big Apple folks who’ve made this outpost home. (Pandemic-driven migration brought a huge influx of weekenders-turned-residents to the Hudson Valley.)

Going Out, Hudson Valley Style

We strolled among the antique, minimalist, and modern furniture of FINCH and the ethically handwoven rugs of MINNA. We admired the artisan cheeses and salami of Olde Hudson Market, as well as the enticing lobster rolls by Oyster Party, served out of a chic seafood “shack” in the Backbar courtyard.

Pumpkins and autumnal arrangements adorned leaf-dotted sidewalks, and two fluffy, matching Samoyeds peeped out from their owner’s stoop. Antique shops bustled with stylish couples and girls getaway contenders. The town felt decidedly movie set-ready, each character carrying a potential storyline we felt tempted to crack. While sipping a welcome beer at Return Brewing, we ogled a convention of costumed witches who were clinking glasses across the way at Upper Depot Brewing Co.

A Bit of Hudson Valley History with Dinner

Night one’s dinner was enjoyed in a back dining room of The Maker. This restaurant also happens to be an 11-room hotel spread across three historic buildings. Amid dark wood, floral wallpaper, grand light fixtures, and a private wedding gathering we seemed to be crashing, we savored the heirloom eggplant terrine, local beef tartare, house-smoked carrots, handmade pasta, and sirloin steak.

We ordered a round of celebratory Old Fashioneds and learned about the venue’s cocktail-fragrance pairings. These are inspired by the hotel’s line of signature perfumes. The space dripped with greenery and buzzed with the conversation of young professionals in vacation mode.

The interior of a bar in the Hudson Valley — Photo by Rebecca Conran

Seeing the Hudson Valley Foliage

On Saturday we tugged on our raincoats, ate hipster breakfast sandwiches from neighboring Kitty’s, and set out on a foliage hunt. We immediately struck gold (and orange and yellow) at Olana State Historic Site, where painter Frederic Church’s designed landscape encompasses 250 acres that the public (and their leashed dogs) can explore daily from 8 a.m until sunset. We hiked the loop, stopping often to soak in Hudson Valley and river panoramas, draped in the best hues fall can possibly offer.

Afterward, we popped into a local farm in Ghent for tamales and apple cider donuts. Then, we headed to Art Omi, an expansive sculpture and architecture park where greeters reminded us we had landed on the ancestral homelands of the Mohican people.

Fall foliage at Art Omi in the Hudson Valley with a white sculpture in the center — LevenBetts, Zoid, 2018. Photo: Alon Koppel. Courtesy of Art Omi.

We spent far longer than anticipated meandering the tranquil 120 acres of fields and forest, studying and posing with 60-plus large-scale works, including Alexandre Arrechea’s interactive “Orange Functional” that allowed us to shoot hoops into the chandelier-esque sculpture’s cascading arms.

A black sculpture against fall foliage — Carl D’Alvia, Lith, 2016. Photo: Alon Koppel. Courtesy of Art Omi.

One Last Meal

The final dinner of our Hudson Valley fall vacation at Wm. Farmer and Sons proved a magic-tinged evening that confirms why I travel. Inside a 19th-century Front Street building, we settled into our cozy corner table amid exposed brick, copper accents, and flickering candlelight.

Our immediately affable server, donning mesmerizing vintage jewelry from nearby Woodstock, served us a meal for which I still swoon. It was Long Island oysters, seasonal veggies, outstanding fried chicken and trout mains, plus chilled Syrah to complement it all. Outside our window, the October sky split into shards of pink, and I sunk into the contentment of the moment. I raised a glass to my dear friend and the newly discovered charm of a Hudson Valley fall vacation.

Story by Corinne Whiting / Principal Photography by Melissa Dismuke

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Stanley Tucci Inspired Cannellini Beans and Greens alla Maria Rosa

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August 19, 2024

A Stanley Tucci inspired beans and greens recipe on a bright green background

Travel through Italy’s culinary delights just like Stanley Tucci with our Cannellini Beans and Greens recipe. This Stanley Tucci inspired recipe uses his Maria Rosa sauce from Searching for Italy, but instead of putting it on pasta, opts for Cannellini beans and delightful Tuscan kale. The ingredients make a plant-forward version of a decadent Italian meal, a perfect addition to make sure that everyone has a seat at the table if you’re hosting a group that includes vegetarians. For more Stanley Tucci inspired Maria Rosa sauce recipes, also try our Rigatoni with Calabrian Chili.

What are Cannellini Beans?

Cannellini beans, also known as white kidney beans, make for a great protein to use in Italian cooking if you want to skip the meat. If you want the best flavor out of your cannellini beans, try soaking them in a slow simmer with herbs. Cooking the cannellini beans from scratch does take a little more time, but it’s well worth it for the boost of enjoyable and savory flavor you get.

Stanley Tucci Inspired Cannellini Beans and Greens alla Maria Rosa

Author: Veda Sankaran

Description

A meat-free Italian delight.

Ingredients

Scale

1 bunch Lacinto kale (also known as Tuscan kale), roughly chopped
Olive oil
Salt
Pepper
15 oz can of Cannellini beans
2 cups Maria Rosa sauce

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Instructions

Heat olive oil in a pan. Sauté the kale briefly, seasoning it with salt and pepper. Once wilted, remove from heat.
In another pan, heat approximately two cups of Maria Rosa sauce, adding cannellini beans.
Simmer lightly, then top with the wilted kale. Stir and remove from heat. Top with cheese of your choice before serving with slices of crusty bread.

For another meatless Stanley Tucci inspired recipe, check out our Spaghetti alla Nerano.

Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla

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Mocha Chocolate Brownies

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August 19, 2024

A stack of brownies with a mocha chocolate frosting sits on a cooling rack amongst white sheets. — Mocha Chocolate Brownies Recipe

Food blogger (and college student) Emily Rapp is a first-time TABLE contributor and her Mocha Chocolate Brownies dip into a wonderfully decadent flavor profile. She’s sharing some of her delicious dessert recipes and baking tips for the first time with TABLE readers.

Try her chocolatey Mocha Chocolate Brownies for yourself. And while you’re here, check out her recipes for Pecan Pie Bars and Chocolate Zucchini Bread.

All About Emily Rapp’s Mocha Chocolate Brownies

To make these brownies I recommend using Dutch process cocoa powder because I like the flavor better. I think it makes them richer, it definitely makes the color darker, and most importantly, I think it goes best with the mocha flavor.

Of course, since there is no leavener in this recipe, you can use any type of cocoa powder you would like, and the texture of the brownies will not be affected. Some people are nervous when there is no leavener like baking soda or baking powder included in brownie recipes. But, rest assured, these brownies do not need a rising agent. The only brownies that use a rising agent are when they are going for a cakey brownie texture.

I don’t know about you, but for me, fudgy brownies are the only way to go. And since we are making fudgy brownies and not cakey brownies, no rising agents are needed, and your mind can be put to rest.

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Mocha Chocolate Brownies

Author: Emily Rapp

Description

A brownie that’s a bit more decadent thanks to instant espresso powder.

Ingredients

Scale

1 cup unsalted butter (melted, can substitute with vegetable oil)
1 1/2 cups dark brown sugar (can substitute for light brown)
1/2 cup white sugar
1 tsp vanilla extract
4 large eggs
2 oz dark chocolate (melted)
1 1/4 cups cocoa powder
1 tbsp instant espresso powder
1 tsp kosher salt
2/3 cup all-purpose flour

For the frosting:

1/2 stick unsalted butter (softened to room temperature)
4 oz cream cheese
1–2 cups powdered sugar
1 tsp vanilla extract
1/2 tbsp instant espresso powder
3 tbsp cocoa powder
1/4 tsp kosher salt
1–2 tbsp whole milk (optional)

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Instructions

Preheat oven to 350°F. Prepare a 9×9 inch pan with non-stick spray or parchment paper. Set aside.
In a large bowl with a whisk, mix together the melted butter, sugars, vanilla, eggs, and melted chocolate. Once totally combined, add the cocoa powder, instant espresso powder and the kosher salt and whisk until fully incorporated. Add the flour and mix until combined.
Using a rubber spatula, pour all of the batter into the prepared pan and bake in the preheated oven for 30-40 minutes, checking after 30 to see if it is done. You will know it is done when the middle is no longer wobbly and a toothpick inserted in the center comes out fairly clean.
Allow brownies to cool completely before attempting to frost it.

For the frosting:

In a clean, large bowl of a stand mixer with the paddle attachment, or in a clean bowl with a hand mixer, beat the butter and cream cheese together until totally smooth and combined. Be sure the butter is fully combined and that there are no chunks suspended in the mixture.
Dissolve the espresso powder in the vanilla extract and add that, 1 cup of powdered sugar, the cocoa powder, and the salt to the creamed butter and cream cheese. Beat together until combined. Taste as you go.
If you want it to be sweeter, add ¼ of a cup of powdered sugar at a time and mix to combine. Repeat until you reach your desired sweetness. If the frosting is too thick, you can add ½ tablespoon of milk at a time, mixing after each addition, until you reach your desired consistency.

Recipe, Styling, and Photography by Emily Rapp

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Dwight Penney’s Ganache Fudge Brownies

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August 19, 2024

Four brownies with nuts in the center stack on top of each other with a fudge ganache on top.

These Ganache Fudge Brownies were made by Dwight Penney while he was pastry chef at The Fairmont’s Fl.2 restaurant. During that time, he appeared in the Food Network’s Holiday Baking Championship Season 6. Dig into this chocolatey goodness and enjoy its fudgy center and the sweet chocolate ganache on top.

Tips for Making Chocolate Ganache

Achieving the ideal ganache texture requires careful attention to detail. Start by using high-quality chocolate with a minimum of 35% cocoa butter for a rich, smooth result. Heat the cream just to a simmer, avoiding boiling, as this can seize the chocolate. When pouring the hot cream over the chocolate, resist the urge to stir immediately; let the heat from the cream melt the chocolate gradually for the best texture.

Dwight Penney’s Ganache Fudge Brownies Recipe

Ganache Fudge Brownies Ingredients

1 lb butter
2 lb sugar
1 oz vanilla extract
6 whole eggs
5 oz dark chocolate
4.5 oz cake flour
4.5 oz all-purpose flour
4.5 oz cocoa powder
½ oz salt
5 oz walnuts

Ganache Fudge Brownies Instructions

Melt butter and pour over dark chocolate to make ganache.
Beat in sugar, eggs, and vanilla until combined.
Then add all sifted dry ingredients.
Bake at 350 degrees in the oven until done.

Recipe by Dwight Penney / Photography by Brittany Spinelli

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Boyfriend (Candy) Brownies

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August 19, 2024

9 Boyfriend Brownies slices sit on a piece of parchment paper covered in different topping like candy, cookies, and coconut.

These milk chocolate Boyfriend Brownies by pastry chef Selina Progar let you customize these chocolate squares special for any sweet tooth and any special occasion.

How to Customize Your Boyfriend (Candy) Brownies

The best part about our Boyfriend Brownies is you can make them especially for one specific person whether it be your partner, a family member, or a best friend. All you have to do is pick out their favorite candies and cookies and individually top each square of brownie with a different treat. You can even add in a few of your own favorites to make the perfect, sharable pan of brownies. We have a few ideas below to get you started but feel free to get creative with fruits, Oreos, Pepperidge Farm cookies, or favorite candies.

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Boyfriend (Candy) Brownies

Author: Selina Progar

Description

A brownie you can dress up anyway you’d like!

Ingredients

Scale

206g dark chocolate, like Godiva
206g butter
246g eggs
396g sugar
2 oz Cognac
150g all-purpose flour
53g cocoa powder
5g salt

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Instructions

Prepare a 8 x 8 x 3 baking pan – spray with pan spray and lay parchment in to the pan with the parchment coming up the sides on the pan. This is very important, as once the brownies cool you will need to lift the brownies out the pan to trim and cut and place back into the pan.
Combine butter and chocolate to melt either in the microwave 1 minute at a time or over a double boiler.
The mixer fit with the whip attachment, combine eggs, sugar, and cognac on and whip for 4 minutes until light in color and thick.
Add chocolate and butter mixture to the eggs mix on low speed until incorporated
Add cocoa powder and flour and mix just until combined. Be sure not to over mix, as it will ruin the overall texture.
Pour into the baking pan and bake at 350 degrees for 1 hour. Remove from the oven and let cool completely.
Then grab the sides of the parchment paper and lift the brownies out of the pan.
Cut into 9 equal pieces. You can place the brownies back into the pan by fitting it with new parchment paper or setting them up on a plate.

Boyfriend (Candy) Brownies Topping Ideas

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Cookie Dough Topping

Author: Selina Progar

Description

Homemade, edible cookie dough to top your brownies.

Ingredients

Scale

100 g brown sugar
50 g white sugar
119 g butter
150 g mini chocolate chips + a couple extra for topping
Splash of milk
Pinch of salt

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Instructions

Cream butter, sugar, and salt. Add chocolate chips and a splash of milk to make it creamy.
Top brownies with cookie dough and extra chocolate chips.

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Nutella and Werther’s Originals

Author: Selina Progar

Description

Chocolate and caramel, a classic combination.

Ingredients

Jar of Nutella
Wether’s Originals candies

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Instructions

Spread Nutella on top of brownies.
Choose your favorite Werther’s to top off the Nutella.

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S’mores

Author: Selina Progar

Description

You don’t need a campfire for these S’mores inspired brownies.

Ingredients

Marshmallows
Graham crackers

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Instructions

Toast marshmallows on top of brownies.
Finish with graham crackers.

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American Buttercream with Triple Chocolate Chips

Author: Selina Progar

Description

Frosted brownies just got an upgrade.

Ingredients

Scale

200 g powdered sugar
119 g butter
White chocolate chips
Dark chocolate chips
Milk chocolate chips

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Instructions

Cream butter and powdered sugar to make a buttercream
Spread on brownies then top with chocolate chips.

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Reese’s

Author: Selina Progar

Description

It’s peanut butter and chocolate time!

Ingredients

Scale

250 g powdered sugar
113 g cream cheese
30 g peanut butter
Reese’s

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Instructions

Cream all the ingredients until smooth.
Spread cream cheese icing on top of the piece of brownie and break up a Reese’s cup over it.

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Coconut and Caramel

Author: Selina Progar

Description

Take your brownies to a tropical paradise.

Ingredients

Caramel sauce
Coconut flakes

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Instructions

Drizzle with caramel sauce.
Add coconut flakes and more caramel.

Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce

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An Alien: Romulus Cocktail, In Space No One Can Hear You

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August 19, 2024

A cocktail glass holds an Alien: Romulus cocktail in a red hue with a piece of tuile garnish on the outside of the glass.

When the xenomorphs lurk through the new Alien: Romulus movie, have this In Space No One Can Hear You cocktail near by to keep you grounded. You’ll learn to make your own Black Vodka and Tuile garnish to perfect this mysterious cocktail’s look and taste. Shake it up to celebrate the return of this iconic series which was a catalyst in the experimentation of horror and sci-fi together. Plus, we promise drinking this cocktail will NOT lead to a small alien bursting out of your chest, ready to eat your face off.

**Who is in the Alien: Romulus Cast?**

In the most recent installment of the Alien movie series, we a band of new characters. There’s Cailee Spaeny as Rain, an orphaned miner. David Jonsson is Andy, an android reprogrammed as Rain’s brother. Archie Renaux is Tyler, Kay’s brother and Rain’s ex-boyfriend. Isabela Merced as Kay, Tyler’s pregnant sister. Spike Fearn is Bjorn, Tyler and Kay’s cousin. And lastly, Aileen Wu is Navarro, a pilot and Bjorn’s girlfriend. But, you may even see another familiar face as a callback to the original movie…

An Alien: Romulus Cocktail, In Space No One Can Hear You

Author: Sarah Cascone

Description

An eerie cocktail delicious enough for the creature of these films.

Ingredients

Scale

3/4 oz Black Vodka (see recipe below)
3/4 oz Cointreau
1 1/2 oz organic pomegranate cranberry juice
1/2 oz fresh squeezed lemon juice
1/4 oz Chambord
Tuile garnish (see recipe below)

For the black vodka:

1 cup Tito’s Vodka
1 tsp Snowy River Black Beverage Color (add more for deeper color)

For the tuile garnish:

Organic canola oil (for cooking)
20g all purpose flour
10g sugar
140g filtered water
40g beet juice

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Instructions

Add ice to a cocktail shaker, add all liquid ingredients and shake until a frost forms on the outside of the shaker.
Strain pour into a chilled Coupe.
Garnish with a Tuile and enjoy!

For the black vodka:

Shake ingredients in a mason jar with sealed lid until well combined.
Store in refrigerator.

For the tuile garnish:

Combine flour, sugar, water, and beet juice. Whisk until completely smooth. Pour into a squeeze bottle.
In a small frying pan, turn the heat to medium low. Add 2 tsp’s of the oil. Allow this the heat until it’s almost about the smoke.
Pour in a thin layer of the batter in a circle shape. Be ready with a splatter screen as the batter will pop. Watch and wait. The popping will subside and the cookie will appear to be cooked, turn the heat off and remove from the burner.
Allow it to cool a bit before taking a rubber spatula and gently working under the cookie. Place the cookie onto parchment paper to fully cool and lay flat. Once cooled, pat with paper towel to remove oil. Then you can cut the cookie to shape for garnishing.

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

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Best Corn Recipes On and Off the Cob

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August 19, 2024