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.
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.
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.
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)
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.
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
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.
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.
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…
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
If you’re not limiting your corn recipes to just plain old corn-on-the-cob, then let us be your guide to semifreddos, sheet pan recipes, and so many more options that put those yellow kernels to use. Whether you like your corn on the cob or off, we have the perfect recipe to accompany any picnic, weeknight dinner, or even workday lunch. From Spicy Mexican Street Corn to Summer Corn Chowder, it’s time to embrace these juicy ears of flavor!
Green shishito peppers join sweet corn kernels alongside avocado slices, Cojita cheese, and pepitas covered in a vinaigrette. It’s an easy salad to make for lunch or serve as a big bowl of goodness for your next summer get-together.
Who needs baby back ribs when you can have Corn Ribs with Homemade BBQ Sauce? Crunch into these fun, finger-licking good appetizers topped with a seasoning blend and homemade BBQ sauce. Just a few minutes on the grill and you’ve got the perfect side to burgers, ribs, or any other summer cookout food. They’re also great as a vegetarian entree.
Two different types of corn make our Corn Pudding Cakes simply addictive. Think of these cakes as cornbread with a bit of creamed corn goodness. Plus, you can even use a cookie cutter to cut the cakes into any shape you choose.
We mean it when we say this is Not Your Mama’s Cornbread. Instead, it uses a cast iron pan, chili powder, and jalapeño chiles for a classic recipe with a kick. It’s rustic and warming but still allows room for some customizing with different sauces, butters, and jams on top.
Corn in dessert? It may not be your first thought for a corn recipe, but we promise our Sweet Corn Semifreddo will change your mind. Just imagine naturally sweet corn, gooey caramel, crisp honeycomb candy, and gingerbread crust pieces coming together to satisfy your sweet tooth.
One pan makes this Summer Scallops and Corn recipe preparation and clean up a breeze. A quick trip to the farmer’s market will prepare you for a sizzling dish of scallops, fresh-shucked corn, zucchini or yellow squash, jalapeños, and cumin seeds. Plus, the sheet pan only needs to cook for 35 minutes before dinner is served.
You can’t have a list of corn recipes without including Mexican Street Corn! This spicy take on a delicious, traditional street food uses chipotle pepper in the deliciously creamy topping. Try it with tacos for dinner or on its own for an appetizer or quick snack.
Looking for a nutritious snack or side dish? Sweet Potato and Corn Fritters are a crunchy treat that you can dip in ranch, sour cream, or any sauce of your choosing. You can also get creative with seasonings in case you enjoy a bit of heat or prefer an herb blend.
Stick of eating Mexican street corn on the cob? Try it fritter-style instead in a simple, handheld shape. Just don’t forget to have slices of lime available for a bit of tangy flavor. We do have to say though, the topping of Cotija cheese is the best part.
Need a quick recipe that’s filling enough to get you through the day? Our Lentil-Asparagus-Corn Salad uses fresh produce and a homemade Lemon-Honey Cayenne Dressing to please your taste buds and give you a helping of nutrients.
You may not think of having chowder in the summer but this take on Corn Chowder was made for the season of the sun. It’s creamy and full of potatoes, veggies, seasonings, herbs, and of course, corn straight off the cob.
Need a large batch salad to make for your summer picnic or BBQ? Cook up a Grilled Sweet Corn Salad that’ll have guests coming back for seconds and thirds. The best part is that it takes less than 10 ingredients, most of which you probably already have in your pantry.
Corn doesn’t have to be eaten just on its own. This Sweet Corn Relish mixes together corn with red peppers, onion, lime juice, and spices to make a delicious topping. Try it on burgers, hot dogs, or even sausages fresh off the grill.
A Mexican-inspired dinner with fresh seared scallops comes in the form of Warm Corn and Chorizo Salsa. A quick sear in a pan takes scallops, red onion, garlic, butter, chorizo, corn right off the cob, lime, and cilantro to new heights. You can even try it wrapped up in a tortilla.
A one pan dinner makes life so much easier. This Creamy Chicken and Corn Skillet Dinner cooks up a delicious weeknight dinner in just over 20 minutes. Bite into forkfuls of tender and creamy corn, chicken, and bacon.
We enjoyed spending time with Cecil Usher and Cat Cannon at their now-closed bar, St. Clair Social. It was an all-around feel-good hangout. Even though the bar is closed, their cocktail recipes (and their Mindful Hospitality business) live on!
After some simmering, shaking, and sipping, the Watermelon Spritz will heat up your warm weather cocktail menu. Refreshing and vibrant, this Watermelon Spritz combines juicy watermelon, zesty lime, and sparkling soda for a perfect summer sip.
What is Singani63?
This watermelon spritz uses Singani63, a fruit liqueur, in place of the more usual spritz ingredients, Aperol or Campari. The liqueur’s official webiste colorfully asks: “You and your cocktail cohort have been wondering: WTF is Singani 63? F**kin find out now.” Well, it’s a 500-year-old Bolivian spirit from Muscat of Alexandria grapes grown high in the Andes to produce a strong, fruit-forward liqueur with a bright, fruity, and floral flavor. Now you f**kin’ know.
Capirotada, sometimes called sopa, is northern New Mexico’s version of bread pudding. The roots of the preparation go back hundreds of years to Spain, where it was often a savory dish. It’s a traditional Mexican bread pudding made with bolillo, cinnamon, piloncillo syrup, cheese, nuts, and dried fruits, perfect for dessert. Adapted from Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking by Cheryl Alters Jamison and Bill Jamison.
History of The Capirotada
The word “capirotada” comes from the name of a tall, conical hat that monks wear in Spanish monasteries. The dessert has a special symbolic meaning around the Lenten season: bread for the body of Christ, syrup for the blood of Christ, cloves representing the nails of the cross, cinnamon sticks representing the wood of the cross, and then melted cheese representing the Holy Shroud. Its origins are debated, but everyone from the Aztecs to the Crypto-Jews of Mexico has made this dish at some point. Capirotada’s combination of pre-colonial Spanish and New World history also reflects the great state of New Mexico.
A delicious holiday dessert with a very long and complex history. It’s a tradition in New Mexico!
Ingredients
Scale
1/2 cup raisins
1/2 cup chopped dried apricots
1/2 cup brandy
3 ½ cups warm water
1 lb white bread torn into bite-size pieces
1/2 cup piñon (pine nuts) or chopped pecans, toasted
1 ½ cups (6 oz) shredded mild cheddar or Colby cheese
2 cups sugar
6 tbsp unsalted butter
2 tsp pure vanilla extract
1 tsp ground canela (Mexican cinnamon) or other cinnamon
Softly whipped cream, optional
Instructions
Preheat the oven to 350 degrees. Butter a shallow baking dish, about 9 x 12 inches.
Combine the raisins, apricots, brandy, and ½ cup of water in a bowl and set aside for the fruit to soften.
Place the bread on a baking sheet in a single layer and bake for about 20 minutes, until lightly crisp and golden. Leave the oven on. Transfer the bread to the baking dish. Scatter with the pecans, cheese, dried fruit, and any remaining brandy mixture not absorbed by the fruit. Push everything down into the bread a bit.
Pour the sugar into a large, heavy saucepan. Warm it over medium-high heat until the sugar melts and turns deep golden brown, about 8-10 minutes. Stir occasionally to ensure even melting. Pour the remaining water over the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The syrup mixture will partially solidify. Continue cooking until it becomes liquid again, stirring occasionally. Add the butter, vanilla, and cinnamon to the syrup. Pour the syrup slowly over the bread mixture. It should be about level with the top of the bread. If any bread pieces aren’t coated, push them into the syrup.
Bake for 20-25 minutes until the syrup has been absorbed, the cheese has melted, and some of the top bits are crusty. Serve the capirotada, topped with whipped cream if you like.
Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam
Healthy doesn’t have to mean sacrificing flavor with this vegetarian ramen bowl recipe. The dish is packed with flavor and perfect for Meatless Mondays. We used mushrooms from Real Fungi and veggies from Tiny Seed Farm.
Where Does Ramen Come From?
The very first ramen has its roots in Chinese cooking, not Japanese. The name comes from lamian, meaning “pulled noodles.” The very first instance of it appeared in Yokohama’s Chinatown in the 1920s, and now these delicious noodles have captured people across nations, including in this vegetarian ramen bowl recipe.
The yellow tentacles of the Buddha’s hand citrus fruit caught my eye recently. What is that? I wondered. It’s a kind of citron whose rind is fragrant and sweet, unlike lemons and limes, its sour cousins. When I made it into a cello, it blossomed into a refreshing cocktail with a unique flavor. This easy Buddha’s hand cocktail recipe is something you can make now and look forward to trying on a special occasion.
What is Buddha’s Hand? Why Make a Cocktail Out of It?
Buddha’s Hand, this funky fruit pictured above, comes from China, Vietnam, Japan, and India. It’s a citron, meaning it has a fresh, tangy taste. It gets its name from its distinctive hand-like appearance. We’re not the first to think of a Buddha’s hand cocktail, but we’ve never seen it in a cello before. A cello is a fruit-infused liqueur, maybe you’ve heard of its most famous type, limoncello. We put two things together, our love of liqueur and curiosity about new types of food. We think this recipe is pretty special! (Note: Infusing a cello takes time, so if you’re interested in this cocktail, it is a time investment that’s worth the wait).
