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Animal Burgh’er

By
Kylie Thomas
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0
A burger sits on a table in front of a container of fries and bowl of mashed potatoes.

Burgh’er-meister Fiore Moletz visits New York for an epic weekend in tandem with a fellow chef. They decide to memorialize their trip as only chefs would: in a burger. They piled fresh basil, tomato, cream cheese, jalapeños, onion, and a hefty burger inside a potato bun, and there it was — their weekend on a plate. “That burger is an animal!” exclaims one of the first people to try their creation. That Animal Burgh’er name has stuck to this day.

Is Grass-Fed Ground Beef Really Better for Burgers?

We use grass-fed ground beef in our Animal Burgh’er due to its clean processing and overall flavor. While it is easy to get caught up in the labels and nutritional breakdowns when we talk about grass-fed versus other beef, it’s really about what you personally enjoy. Some people swear by the earthy, almost wild taste of grass-fed beef, finding it more authentic, fresher, and also cleaner. Others prefer the richer, juicier experience of grain-finished beef, and the way its fat melts in your mouth. Not to mention, they could just be looking for a burger without breaking the bank, which is perfectly fine too. There’s no right or wrong answer, just different preferences.

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A burger sits on a table in front of a container of fries and bowl of mashed potatoes.

Animal Burgh’er

  • Author: Fiore Moletz
  • Yield: 4 Servings 1x
Print Recipe

Description

We’re sure you’ll be full after this animal of a burger.

Ingredients

Scale
  • 1 1/4 pounds local grass-fed ground beef
  • 4 potato buns
  • Salt and pepper to taste
  • 10 basil leaves
  • 4 slices tomato
  • 2 jalapeños, sliced into thin wheels
  • 4 ¼-inch slices of cream cheese
  • 1 red onion, cut into very thin ribbons

Instructions

  1. Roll the ground beef into 4 round balls.
  2. Toast buns in a cast iron skillet over medium heat until golden brown. Set aside in a warm place.
  3. Add your balls to the hot pan, leaving enough room to smash the burgers very thin.
  4. Cook until the bottoms are nice and caramelized. (You should be able to move the balls around the pan without them sticking.) Smash the balls until they are the just a little bigger than the circumference of the bottom bun. Thin is key! Season with salt and pepper.
  5. Flip the burgers when they are nice and caramelized. Season with salt and pepper.
  6. Cook to medium rare, about three to four minutes on each side.
  7. Build your burger: top bun, basil, tomato, jalapeños, cream cheese, onion, burger, bottom bun.

Notes

Animal Burgh’er cheat code: Add Italian dressing to the toasted side of the top bun before you build it!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Fiore Moletz
Photography by Adam Milliron
Styling by Quelcy Kogel

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Finding Escape at Bishop’s Lodge

By
Abdul Rafay
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0
Sunset over Sangre de Cristo Mountains, inspiring tranquility and renewal at Bishop's Lodge
A restorative weekend spent at Bishop's Lodge kindled a memorable stay full of uniqueness and biophilic design.

When you think of healing, think of the ethereal colors of the sun rising over the Sangre de Cristo Mountains, and of the molten hues of a Santa Fe sunset. Think of restoring, as a bed that holds you like a mother, and of a buttery bite of Wagyu steak that floods your mouth with flavor. When you think of escape, think of a place where wilderness and luxury intertwine, where art and history live hand-in-hand. Think Bishop’s Lodge.

The molten hues of a Santa Fe sunset.

A Healing Escape

Every aspect of this 150-year-old property, settled by Bishop Jean Baptiste Lamy, is an immersive experience. Built on 317-acres just a few minutes north of Santa Fe, Bishop’s Lodge brings the pristine Northern New Mexico landscape to guests’ doorsteps.

This is the land of the Tewa, a sacred space–the land of artists, poets, healers, and dreamers. This is the land where worlds collide, and within that paradox, Bishop’s Lodge creates a haven for those looking to touch something real in this modern world. 

We arrive at night, me, my three-year-old daughter, and our best friend Bianca, a school teacher newly arrived to the West from sunny Miami beach. I tell them stories of the land, about my time spent as a student in Santa Fe, how the air is cleaner here, and the land, trees and rabbit brush are as familiar as cousins.

We share popcorn, laugh, complain, and sing as we wind past Santa Fe’s illuminated plaza, swinging left at the courthouse whose expansive lawn was once the site of my childhood romps. 

Getaway for the Girls

At night there is little but intuition and a GPS that I ignore (once being a local and all) to lead me to the modest east-facing road that leads up onto the Bishop’s Lodge grounds. The warmth of a fire and the hospitality of handsome young men gently wrangling a group of trip-happy gals greet us.

This is a “girls’ trip,” and I’ve prepped my daughter as such, who has wisely insisted on packing her black ruffle party dress, baby doll, and knee-high Elsa boots for the occasion.

A beautiful sunset

Bianca, a Floridian, wonders aloud about bears. I don’t have the heart to tell her and the baby that bears are likely asleep for the winter. So, they wander into the moonlight looking for Pooh. “That’s where the bears live,” the baby tells me, as she marches me down the little hill to SkyFire for dinner, her Elsa boots clicking against the pavement.

Majestic waterfall, surrounded by nature's beauty and tranquility.

The Little Details Make the Experience

What does come to us is dinner in a spread of superb glory. Our waitress, Violet (Taos), becomes an Indigenous aunty to the baby instantly, and perhaps to us as well. I order the lamb shank–my Navajo taste buds watering–and Bianca the Wagyu, and the tot gets a huge helping of chicken tenders and fries (flavored unlike anything we’ve mawed so far on this mom-journey.) 

Dinner in a spread of superb glory.

In our casita, “Welcome Tachi’Bah” is across the standing mirror in rainbow ink. There are cookies and milk, and a little hand-sewn donkey filled with lavender, among other treats. At SkyFire the live musician sings a rendition of “Wheels on the Bus.” I get the impression perhaps the baby is this weekend’s Bell of the Ball. Then at dinner I’m left without doubt.

As a single mother, enjoying anything, least of all a nice meal, is a four-ring circus. The food is always late, the toddler is always antsy, the staff always hiding their annoyance by hiding in the walk-in, I guess. But on this night, I tell Bianca, I’ve never felt more seen.

A mother of her own, Violet anticipates Tachi’s hunger meltdown and fast-tracks our meal. She brings fruit and juice and bread to the table with a coloring sheet and crayons. I could have cried with gratitude for this small kindness. 

A Peaceful Trip for All Ages

For the first time in our life as a momma-daughter duo, Tachi’Bah and I both enjoyed an outing. It is the best meal we’ve had in ages, while nurturing and accommodating. Here, folks understood the pressure of simply enjoying a meal with a baby. I believe the care a place takes for its child-guests is just a microcosm of the attentiveness it gives to guests at any age. If you can belly flop on the floor beneath a Fritz Scholder painting and still be accepted, well heck, the rest of us have it made.

That night we snacked and slept and watched Forrest Gump, and cried over Jenny, and snacked s’mores in front of a kiva fireplace that burned like eternity. After a deep sleep we returned in time for an experience learning and tasting chocolate from the source: Kakawa.

Kakawa Chocolate House in Santa Fe.

I bet most of you didn’t know that cacao is one of the oldest domesticated plants in the Americas? You might not know that it was a sacred elixir used in ceremonies by Aztecs, and traveled north as currency. And I’d bet the farm, you didn’t know that traces of cacao were found on vessels in Chaco Canyon.

I didn’t either until an incredible workshop by Bishop’s Lodge with the owners of Kakawa Chocolate House in Santa Fe. Now, I’ve done a little wine tasting so I know the swish and breath through your nose drill. But, this tasting was something extraordinary. I walked away with an understanding of chocolate as a complex treat, a part of history, and my Indigenous culture.

Rejuvenate Yourself at Bishop’s Lodge

I suppose this is all to say that I left Bishop’s Lodge re-infused. I got back a lot of the power that we lose in our day-to-day life. We have so many responsibilities on our shoulders that sometimes we lose that spark that makes us remember why we care, why we enjoy our heartbeat, and the tingle of our taste buds. Places like Bishop’s Lodge, the mountains, chocolate, bear hunting–however silly–these are the sparks that keep us lit.

Story by Ungelbah Dávila
Photography Courtesy of Auberge Resorts Collection

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12 Unique Recipes for Radishes in the Spring

By
Kylie Thomas
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0
Roasted Radishes & Farro with Mint Lime Vinaigrette sits on a green plate with a gold fork positioned to the left. A farro dish

Article updated March 16, 2026

Radishes don’t have to be boring! These little red orbs, often an afterthought, are bursting with potential. Their crisp bite, subtle peppery kick, and their vibrant color make radishes a culinary chameleon, transforming in surprising and delicious ways. Think of creamy egg salads recipes, savory roastings, crunchy salads, and much more. Get ready to explore the delightful versatility of this under-appreciated vegetable. 

When Do Radishes Peak in Season?

Radishes actually have two different seasonal peaks with one in the spring and one in the fall. That’s because these little gems grow best in cooler weather that keeps the soil from getting too warm. Springtime is the best time though since most popular varieties like the Cherry Belle radish go into season. About three to four weeks after planting, radishes grow best from April to June for a crisp and mild flavor. Sometimes the fall season will bring bigger radishes like the Daikon radish that’s sweet and crunchy.

Unique Recipes That Use Radishes

Roasted Radishes with Garlic Scape Butter

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

The sweetness that roasting brings out in radishes is not to be missed. These little crispy wonders are paired with a Garlic Scape Butter that’s full of big flavors. Though if you don’t have any garlic scapes available, you can always replace this ingredient with garlic and scallion.

Modern Tzimmes

Roasted root vegetables served in a large grey bowl with a dried fruit sauce.

A side dish that works with any type of protein, Modern Tzimmes are root vegetables doused in a dried fruit sauce. It’s a little sweet and savory with the flavors of apricots, dates, citrus, brown sugar, and honey breaking through.

Lemon Za’atar Salad

Fresh Lemon Za'atar Salad with Crispy Focaccia Croutons and Colorful Vegetables

Za’atar is a spice blend that adds a tangy touch to your traditional salad. In our Lemon Za’atar Salad, colorful radishes are cut into small match-stick pieces along with a preserved lemon dressing. Finished with your other favorite salad toppings this may just become a lunch staple. 

Roasted Radishes and Farro with Mint Lime Vinaigrette

Roasted Radishes & Farro with Mint Lime Vinaigrette sits on a green plate with a gold fork positioned to the left. A farro dish

Farro might not be the first thing that you think of when you hear radishes but they actually make a beautiful pairing. The nutty flavor and intricate texture make a great addition, especially when tossed in a Mint Lime Vinaigrette. 

Green Goddess Egg Salad

A green bowl holds a Green Goddess Egg Salad with dyed eggs to the right of the bowl.

This is not your basic egg salad. Instead, it uses parsley, dill, and chives to make a Green Goddess Egg Salad. This soft, creamy mixture over a bed of fresh-cut radishes is the perfect combination of textures.

Roasted Radish Salad

A white bowl full of a Roasted Radish Salad topped with a sprig of dill and featuring more plates, a napkin, and small bowls of seasoning nearby.

Let yourself take a leap towards making radishes a picnic food with our Roasted Radish Salad. It features a dijon mustard dressing that soaks crunchy radishes which we coat in a mix of seasonings. It’s simple to make and gives you a refreshing, summertime lunch.

Spring Chicken with Fava Shoot Pesto

A green plate on a green surface plates spring chicken with a fava shoot pesto and half-cut radishes.

This young Spring Chicken showcases tender, tasty protein in a crispy skin. Along the way, fresh pesto and roasted radishes make their way into the process, bringing in their variously herbaceous, garlicky, and bittersweet flavors. Talk about springtime on a plate.

Beef Bulgogi Bowls

A beef bulgogi bowl with rice, cucumbers, radishes, carrots, and beef.

While you could dress up your Beef Bulgogi Bowls with whatever your heart desires, trust us, you’ll want to include thinly slices radishes. Not only is the nutrition a plus but the slight bite to radishes lets you break up the flavors and enjoy them all at once.

Springtime Succotash

A big teal bowl of springtime vegetable succotash using radishes and various green sprouts as a green onion sits to the left of the bowl.

Tossing together all your seasonal favorites can make a Springtime Succotash that’s perfect early in the day or later in the evening at dinnertime. Part of the charm of this particularly recipe is the addition of fresh fiddlehead ferns, radishes, and chive flowers.

Escabeche Mexicana

A dark plate with toast topped with bright pink and orange escabeche (pickled carrots and radishes) and dark green kale, with two small bowls on the side.

Escabeche here simply means fresh veggies that marinate in vinegar and spices. Here we use carrots, radishes, and jalapeños alongside herbs and spices like peppercorns and thyme for a crisp, tangy pickle. Try this Escabeche Mexicana on your next sandwich or alongside a homemade pot roast.

Ada’s Cold Beet Soup with Cucumber, Radishes, and Egg

A bowl of pink soup staged over a black background

As the weather starts to heat up, a cold soup can be the perfect lunchtime accompaniment. Ada’s Cold Beet Soup is not only stunning in color but in nutrition too. Besides the beets it’s full of Persian cucumbers, yogurt, radishes, fresh dill, chives, and a delicately cooked egg on top.

Pickled Radish Martini

Pickled Radish Martini sits in a martini glass, light pink in color, with a lemon peel and radish acting as a garnish.

We couldn’t celebrate our love for radishes without a cocktail accomplice. While radish pickling liquid may not sound like it belongs in a cocktail, the balance of tangy and sweet brings about unexpected brilliance. Add in Boyd & Blair Cucumber Vodka and dry vermouth for a perfected Pickled Radish Martini.

Story by Kylie Thomas

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Greek-Style Greens Galette

By
Kylie Thomas
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0
A green plate holds a greek style greens galette in front of two glasses of beer and a vase of white flowers.

This Greek-Style Greens Galette recipe is an adaptation of French chef Jacques Pépin’s Greek hand-pie recipe, but instead of individual, fried pies, the heaping mound of wilted greens is baked into a single galette. You can use practically any hearty green in this recipe like Swiss chard, kale, or spinach, as well as any fresh herbs you have handy.

How to Make a Galette Dough

For a rustic and delicious galette crust, creating your own dough is surprisingly simple. You’ll need flour, salt, cold butter, and ice water. Start by mixing the flour and salt in a bowl. Then, using a pastry cutter or your fingers, work the cold butter into the dry ingredients until it resembles coarse crumbs. The key here is keeping the butter cold, which creates flakiness in the crust. Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it, as this can lead to a tough crust. Form the dough into a disc, wrap it in plastic, and chill it in the fridge for at least 30 minutes.

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A green plate holds a greek style greens galette in front of two glasses of beer and a vase of white flowers.

Greek-Style Greens Galette

  • Author: Erika Bruce
Print Recipe

Description

A new take on a Jacques Pépin recipe.

Ingredients

Scale
  • 1 ball of galette dough or premade pie crust
  • 2 tbsp olive oil
  • 6 medium scallions, sliced 1/4 inch thick
  • 1 1/2 lb greens, such as Swiss chard, kale, spinach and dandelion greens, stemmed and coarsely chopped
  • 1/2 cup coarsely chopped dill
  • 1/2 cup coarsely chopped mint
  • 1/4 cup coarsely chopped oregano
  • Salt and freshly ground pepper
  • 1/2 cup crumbled feta (2 ounces)
  • 4 tbsp freshly grated Parmesan cheese
  • 1 large egg, lightly beaten

Instructions

  1. Heat the oven to 400 degrees with a rack in the lower-middle position. Have a baking sheet and a 16 by 12-inch piece of parchment paper ready.
  2. In a large skillet, heat the olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, about 2 minutes. Stir in the dill, mint, oregano, and 1/2 teaspoon salt, and cook until wilted. Transfer the contents of the skillet to a colander and let cool.
  3. In a large bowl, combine the cooled greens with the feta, 3 tbsp parmesan cheese, egg, and ¼ tsp each salt and pepper.
  4. Lightly dust a piece of parchment paper with flour and roll the galette dough (or premade pie crust) to a 12-inch round (about 3/16 inch thick), dusting with more flour as needed. (If dough sticks to parchment, gently loosen and lift sticky area with a bench scraper and dust parchment with additional flour.) If at any point the dough becomes soft, sticky, and difficult to work with during rolling, chill it until it becomes workable.
  5. Slide parchment and dough onto the baking sheet and refrigerate until cool and firm yet pliant, 15 to 30 minutes. (If refrigerated longer and the dough is hard and brittle, let stand at room temperature until pliant.)
  6. Mound greens mixture in the center of the dough, leaving 2 1/2-inch border around the edge. Carefully grasp one edge of the dough and fold up the outer 2 inches over greens, leaving a 1/2-inch area of dough just inside of fold free of filling (this allows for shrinkage of the dough). Repeat around the circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure. Brush or spray dough with water and sprinkle evenly with the remaining tablespoon of Parmesan cheese. Bake until crust is deep golden brown, about 45 minutes.
  7. Cool galette on baking sheet for 10 minutes. Using an offset or wide metal spatula, loosen galette from the parchment and carefully slide off parchment and onto a wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve with your favorite summer beer!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Erika Bruce
Styling by Keith Recker
Photography by Dave Bryce

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Espresso Swirl Cheesecake

By
Kylie Thomas
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0
An espresso swirl cheesecake sits on a wooden table with two slices cut out which are displayed on dark green plates with a fork on each.

Forget fancy coffee grinders and bags of beans, because this Espresso Swirl Cheesecake recipe is about to become your new wake-me-up. We’re talking rich, creamy cheesecake infused with the bold kiss of espresso, all thanks to the magic of leftover Nespresso pods. Yes, you read that right, those little aluminum capsules hold a universe of flavor to become your secret cheesecake weapon. So ditch the intimidation and grab your pods, because this cheesecake is about to be easier (and tastier) than your last double shot.

Using Nespresso

For our Espresso Swirl Cheesecake Recipe, we use Nespresso pods for their rich flavor profile and perfect grounds texture. Their addition brings out the espresso flavor without compromising the consistency of the cheesecake filling. Nespresso pods premium selections also range to fit any type of recipe. You can choose from lighter blends to stronger varieties. Plus, you can waste less by recycling each capsule after use.

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A slice of Espresso Swirl Cheesecake sits on a green plate in front of the whole baked cheesecake and a shot of espresso.

Espresso Swirl Cheesecake

  • Author: Anna Franklin
Print Recipe

Description

Cut through the sweetness of cheesecake with espresso.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 4 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

For the filling:

  • 3, 8-oz cream cheese packages, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 Nespresso pod
  • Chocolate “feathers” for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
  3. Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
  4. Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
  5. With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
  6. While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
  7. Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
  8. Take 1 cup of the batter and mix in the coffee grounds from one Nespresso pod.
  9. Pour cheesecake batter over the graham cracker crust and spread in an even layer.
  10. Swirl in the espresso flavored filling and use a knife to swirl the two colors together.
  11. Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
  12. Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I usually do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
  13. Continue to cool the cheesecake on the counter until it reaches room temperature.
  14. Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible.
  15. For the chocolate “feathers” melt chocolate and smear onto parchment paper. Let cool and arrange on top of cheesecake.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

A slice of Espresso Swirl Cheesecake sits on a green plate in front of the whole baked cheesecake and a shot of espresso.

Tips for Baking Cheesecake

Baking a cheesecake can seem like an intimidating feat, but with a few key tips, you can achieve a flawless, picture-perfect result. First, make sure all your ingredients are at room temperature. This will prevent lumps and ensure even baking. Next, resist the urge to over-mix the batter, you want to stop just after incorporation. A little air is okay, but too much can lead to cracks. If you feel up to experimenting with a bain marie, consider using a water bath to prevent cracks and promote even cooking. Finally, let your cheesecake cool completely before chilling it overnight for the best texture and flavor.

Wrap Up

We hope our creamy and delicious Espresso Swirl Cheesecake gives you a bit of pep in your step thanks to the addition of Nespresso pod grounds. Our easy, detailed steps make cheesecake baking as simple as making a shot of espresso.

Recipe by Anna Franklin
Story by Kylie Thomas
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Mocha Truffles: Easy and Tasty Recipe

By
Anna Franklin
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0
Two plates of mocha truffles coated in cocoa powder and nuts with nespresso pods and chocolate bars nearby.

Summer is around the corner, and we are looking forward to spending time on the hot sands, bathing in the cool water, sipping refreshing summer cocktails…

But before we get too carried away, now is the time to start thinking about getting ready for swimsuit season with healthier diets and foods that cut back on calories.

Guess what’s tasty, healthy, sugar-free, and easy-to-make? That’s right – mocha truffles.

Check out, these tasty mocha chocolate truffles: a proven hit with people of all ages, and a recipe everyone will ask for.

Why Try Our Mocha Truffles?

We guarantee that these mocha truffles will leave your friends and family asking for more.

They are guilt-free (no sugar), very easy-to-make, and super tasty. What’s not to like?

And in case you have a sweet tooth, make sure to check out these chocolate recipes for every season.

Last but not least, don’t miss out on the opportunity to add the final touch for a perfect presentation by picking the Marcus Dinner Plates, an ideal kitchenware for every occasion.

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Two plates of mocha truffles coated in cocoa powder and nuts with nespresso pods and chocolate bars nearby.

Mocha Truffles: Easy and Tasty Recipe

  • Author: Anna Franklin
Print Recipe

Description

These truffles are even sugar free!

Ingredients

Scale
  • 8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup whipping cream
  • 1 1/2 tbsp ground espresso beans
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 4 pieces

For coating the truffles:

  • 1/2 cup unsweetened cocoa powder
  • Chopped nuts
  • Freeze dried fruit

Instructions

  1. Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
  2. Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate. Pour cream into 2-cup glass measuring cup.
  3. Place in microwave oven and bring to boil on high. Stir ground espresso beans into hot cream; let steep 5 minutes. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer. Stir until cream-chocolate mixture is well blended and smooth.
  4. Place butter on plate. Microwave 10 seconds on high to soften. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted. This butter-rich tempered chocolate mixture is called ganache. Cover the ganache with plastic wrap and chill until firm, about 2 hours.
  5. Line baking sheet with waxed paper. Place cocoa powder in medium bowl. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).
  6. Drop each truffle into cocoa powder, nuts, or freeze dried fruit to coat; shake off excess. Place on prepared baking sheet. Chill truffles until firm, at least 2 hours.

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

Subscribe to TABLE Magazine‘s print edition.

Pittsburgh Coffee Shops That Go Beyond the Latte

By
Kylie Thomas
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0
hands of three people of different colors holding cups of lattes from Pittsburgh coffee shops with latte art and cold brew coffee

TABLE staff suggests a few Pittsburgh coffee shops shaking up the standards in the city. Stop by on your morning commute, after work, or just whenever you need a little extra energy from drinks made with care.

Pittsburgh Coffee Shops

De Fer Coffee & Tea

Multiple Locations

From coffee cocktails (ever tried a Coffee Old Fashioned?) to Drumshanbo Gunpowder Irish Gin aged in Earl Grey tea, caffeine and alcohol lovers alike will have no trouble finding something to love at this local chain. Did we mention the large selection of house-made pastries?

Mechanic Coffee Co.

5830 Ellsworth Ave

Even though that Mechanic Coffee Co. has been a hit in Verona, they just recently opened a new location in Shadyside. Here you can grab your favorite drink whether it’s a latte, cold brew, or Americano crafted by one of their “mechanics”. Plus, you can pick up a sandwich or breakfast burrito to go. They even have vegan options so all can feel welcome.

Coffee Tree Roasters

Multiple locations

On a hot workday afternoon, what’s better than a slushy, delicious, frozen coffee drink? Not much. The flavored Frozaccinos at this local chain hit the spot and cool you off on those brightly sunny days in Pittsburgh.

Grim Wizard Coffee

1206 Arlington Avenue

Have you ever been to a heavy metal coffee shop? At Grim Wizard Coffee, the menu is named after famous metal references, pinball machines sit against the wall, and a friendly staff is ready to assist you. Next time you’re in the area try their Dragonaut, an espresso latte with vanilla, honey, and cinnamon served shaken with ice & cream.

Soluna

1601 Penn Avenue

Beyond innovative tapas, cocktails and classic coffee, Soluna’s menu features a rotating cast of specialty coffee-based drinks. Their spring menu, for example, featured a Espresso Tonic with Dynamic Coffee espresso. You never know what options await at Soluna; it’s simply best to stop in and discover for yourself.

Arriviste Coffee Roasters

5730 Ellsworth Avenue

Specialty drinks like the Affogato, a scoop of Leona’s ice cream drowned in espresso, and the Mozart in the Jungle, Malagos chocolate ganache and espresso topped with Malagos cocoa nib cream, are available alongside Japanese-style Flash Brews and conventional coffee drinks.

Bunny Bakes

1926 Murray Ave

Inclusivity is the main theme of this Squirrel Hill. Named after Bernita “Bunny” Buncher, an advocate for equality in Pittsburgh, Bunny Bakes ensures that adults of all abilities have an opportunity to work in an accessible space. They serve kosher coffee courtesy of De Fer Coffee & Tea alongside dairy-free pastries so you can start the morning right.

Commonplace Coffee

Multiple Locations

Julie and TJ Fairchild named their coffee mecca after a Walt Whitman poem. There’s a shaggy, mellow friendliness here that the poet would have enjoyed. Not to mention a consistently great cuppa joe, no matter how you like it.

Redhawk Coffee

Oakland and Sharpsburg

While Redhawk Coffee’s offerings are pretty standard, what makes the small Pittsburgh-based roastery stand out is its use of fresh milk from Brunton Dairy. This ensures a cup that’s creamy and silky smooth from start to finish.

Gasoline Street Coffee Co.

643 First Avenue

While it’s a little out of the way from the bustle of Downtown, Gasoline Street Coffee Co. is a must see if even just for their decor. Decorated with old street signs, gas pumps, and other mechanical equipment, it’s the perfect spot to sit down with your cup of coffee. They proudly use Commonplace Coffee grounds for their drinks so you know you’re getting a quality product.

Orbis Coffee

675 Washington Road

Located in Mt. Lebanon, coffee, tea, wine, beer, and cocktails are available at this local specialty coffeehouse. Menu highlights include a Sweet Tea Earl Grey Gin Martini, apple cider (which can be spiked with bourbon), and frozen frappes. Don’t skip out on their vegan baked goods.

Allegheny Tea and Coffee Exchange

2005 Penn Avenue

Right in the center of the Strip District lies your destination for seasonal flavors and plenty of customization choices. One of their specials is their Draft Coffee. By micro-brewing and nitrogenating the coffee you get a full flavor with a smooth, velvety finish, taking the bitterness away. Their walls are even filled with the highest-quality coffees and teas from around the world so you can buy a bag of grounds or leaves for at home.

Story by Jordan Snowden and Kylie Thomas

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Toasted Marshmallow Espresso Martini

By
Kylie Thomas
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0
Two Toasted Marshmallow Espresso Martinis in two glasses with Nespresso pods and a cocktail shaker nearby.

Calling all coffee and martini lovers! This Toasted Marshmallow Espresso Martini is the dream combination you never knew you needed. It takes the classic espresso martini and infuses it with the warm, toasty flavors of a campfire treat. You’ll get a bold kick from the rich espresso followed by hints of creamy, toasted marshmallow, all balanced by an ounce of tequila. Topped with a perfectly browned marshmallow for an aesthetic touch, this martini is the perfect nostalgia trip in a glass.

Using Nespresso

It may be tempting to use your usual espresso option but we find that Nespresso pods provide fresh, rich flavor addition to the Toasted Marshmallow Espresso Martini. You can personalize the intensity because their premium selections come in a range to fit any type of coffee drinker. You can choose from light, breezy blends to strong, velvety varieties. Their simple brewing feature also makes sure you can quickly brew a shot of espresso in seconds with the push of a button. Imagine how many espresso martinis you can make in just a short period of time!

We also love that you can recycle each espresso capsule after use.

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Two Toasted Marshmallow Espresso Martinis in two glasses with Nespresso pods and a cocktail shaker nearby.

Toasted Marshmallow Espresso Martini

  • Author: Anna Franklin
Print Recipe

Description

Try sipping this cocktail around the fireplace or campfire.

Ingredients

Scale
  • 1 oz tequila
  • 1 oz coffee liquor
  • 2 oz fresh espresso
  • 1/2 oz marshmallow simple syrup (see recipe below)

For the marshmallow simple syrup:

  • 4 marshmallows, heavily toasted
  • 1/2 cup sugar
  • 1/2 cup water

Instructions

  1. Add all ingredients to a shaker with ice.
  2. Shake well and strain into a chilled martini glass.
  3. Garnish with a toasted marshmallow.

For the marshmallow simple syrup:

  1. Add toasted marshmallows, sugar, and water to a sauce pot and bring to a boil and simmer until the marshmallows are dissolved.
  2. Cool down the syrup and strain into a clean jar. Store in the refrigerator for up to 2 months.

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Tips for Making a Simple Syrup

Mastering simple syrup is all about understanding the delicate balance between sugar and water. The classic 1 to 1 sugar-to-water ratio is a great starting point. But if you prefer a richer syrup for cocktails, bump it up to 2 to 1 sugar to water ratio. When you’re heating the mixture you do not want a long boil. You want to simmer on low as soon as the mixture starts boiling and then wait patiently for the sugar to dissolve. Finally, make sure your syrup cools completely before bottling or else it could break glassware. Plus, be sure to store it in a tightly sealed, preferably glass container in the refrigerator for up to a month. If stored any longer or incorrectly, it can cause mold to form.

Wrap Up

We hope your summer campfires are filled with our warming Toasted Marshmallow Espresso Martini. If you’re looking for an elegant, bold punch to your martini, try using Nespresso pods instead of your usual shot of espresso.

Recipe and Styling by Anna Franklin
Story by Kylie Thomas
Photography by Dave Bryce

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Lord & Lady Bridgerton Cocktail

By
Kylie Thomas
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0
Two champagne flutes of a dark purple Lord & Lady Bridgerton cocktail with a lemon peel twist garnish, butterfly pea flowers below, and a bottle of champagne pouring into the background glass. It's all set against a blue floral background.

Dear reader, we cannot contain our tremendous excitement for the release of Bridgerton season three, so we must boast a Lord & Lady Bridgerton Cocktail that’ll whisk you away to Regency London. Featuring a Lord Bergamot Tea steeped in dried butterfly pea flowers and perfected with Empress 1908 Indigo Gin, lemon, and a topping of Perrier Jouet Champagne Grand Brut, this cocktail is simply high class and bountiful. After all, what better beverage is there to sip on a hot and steamy night amongst the Bridgerton family and the ton?

Lord Bergamot Tea in Cocktails

Don’t relegate Lord Bergamot Tea from Steven Smith Teamaker to just a mug. This tea bag carries vibrant citrus and floral notes due to the bergamot oil, making it a steady base for crafting unique cocktails. Maybe you’ll make a refreshing summer spritzer where the tea combines with sparkling water and your favorite white wine in an uplifting drink. Or if you’re feeling adventurous, you can steep the tea bags with other florals or herbs for a deeper flavor profile. Use it to create a sophisticated twist on classic cocktails such as a Lavender Earl Grey Martini or a tea-infused Old Fashioned. Take a leap towards elevating your cocktail game with the unexpected elegance of Lord Bergamot Tea.

What is Bridgerton Season 3 About?

The Bridgerton series on Netflix as a whole focuses on the love, lust, and lies of the Bridgerton family in Regency London. It’s based on the historical romance novel series by Julia Quinn and each season dives into the main love life of a different Bridgerton child. The new season premiering on May 16 follows Colin Bridgerton and Penelope Featherington, an eligible suitor and unmarried young woman that have been in the show since season one. When Penelope decides it’s time for her to find a husband and leave home, the two make a deal to help her find the perfect suitor. Though when their friendship and deep feelings for each other mix, what will the outcome be for these two “friends”?

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Two champagne flutes of a dark purple Lord & Lady Bridgerton cocktail with a lemon peel twist garnish, butterfly pea flowers below, and a bottle of champagne pouring into the background glass. It's all set against a blue floral background.

Lord & Lady Bridgerton Cocktail

  • Author: Sarah Cascone
Print Recipe

Description

This one’s for all the Polin (Penelope and Colin) lovers out there.

Ingredients

Scale

Instructions

  1. Steep 1 sachet of Lord Bergamot for 5 minutes in water that you have brought to a boil and removed from the heat. Then, add dried Butterfly Pea Flowers and steep together. Strain the liquid into a container and chill. Throw out the used flowers and tea sachet.
  2. Add ice to a cocktail shaker and add gin, simple, and fresh lemon. Shake until a frost forms on the shaker.
  3. Build your cocktail into a chilled champagne flute. Pour in the tea, then pour the cocktail mix, and top with champagne.
  4. Garnish with a lemon twist as well as dried butterfly pea flowers.

Did you make this recipe?

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Wrap Up

We hope our Lord & Lady Bridgerton Cocktail crafts a splendidly divine atmosphere for your Bridgerton season 3 binge on May 16. We’ll be right there on the edge of our seats with you, silently (or loudly) cheering for Penelope and Colin to finally lock lips.

Recipe by Sarah Cascone
Styling and Photography by Star Laliberte
Story by Kylie Thomas

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Lemon Za’atar Salad

By
Abdul Rafay
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0
Fresh Lemon Za'atar Salad with Crispy Focaccia Croutons and Colorful Vegetables

This is an ode to two salads that Campo’s Chef Chris Bethoney grew up eating: fattoush (a Middle Eastern salad chock-full of toasted pita and fresh veggies) and what was called simply “Lebanese salad.” His father is Lebanese, so it was a frequent sight at the dinner table. What gives this salad a punch is the za’atar spice blend from the Campo kitchen. It takes Bethoney back. “That’s what we would eat when we were little kids, licking the spices off the bread.”

Campo’s house-made za’atar blend is the secret behind this salad. To get the right balance in the blend, use a scale to weigh your ingredients in grams.

What is Za’atar?

Za’atar is a spice blend from the Middle East that chefs use for its fragrant depth of flavor. This aromatic blend typically uses dried herbs like oregano, thyme, and marjoram alongside sesame seeds and a tangy dusting of sumac. The exact recipe varies greatly depending on region and family tradition, however, the core elements tend to remain the same. Za’atar is incredibly versatile and you can use it on just about anything. Enjoy it sprinkled on pita bread with olive oil to dip in. Use it as a marinade for grilled meats in the summer time. Or, stir it into yogurt for a flavorful vegetable dip. In some homes, a perfect summer breakfast consists of toasted pita, fresh tomatoes, a daub of labneh (thickened yogurt), and a big sprinkle of za’atar.

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Fresh Lemon Za'atar Salad with Crispy Focaccia Croutons and Colorful Vegetables

Lemon Za’atar Salad

  • Author: Campo Head Chef, Chris Bethoney
  • Yield: 4-6 servings 1x
Print Recipe

Description

The homemade Za’atar spice blend is unforgettable.

Ingredients

Scale

For the Za’atar Spice Blend:

  • 25 g sumac
  • 10 g pink peppercorns (also a sumac!)
  • 5 g tbsp dried oregano
  • 40 g dried thyme leaves
  • 5 g dried marjoram
  • 10 g coriander seeds
  • 7 g dried spearmint
  • 5 g dried peppermint
  • 10 g black peppercorns
  • 100 g raw white sesame seeds 

For the Salad:

  • Focaccia, 2-3 thin slices per serving
  • Olive oil
  • Salt and pepper
  • ½ cup matchstick-cut vegetables, such as hakurei turnips, colorful radishes, beets, etc.
  • Preserved Lemon dressing*
  • ¼ cup parsley leaves, fresh
  • ¼ cup mint, fresh
  • A handful of salad greens per serving
  • ¼ cup thinly sliced scallions
  • Goat cheese 

*For the Preserved Lemon Dressing:

  • 4 ½ oz preserved lemon, chopped
  • 2 ½ tbsp fresh lemon juice
  • 2 ½ tbsp honey
  • 1 1/3 tbsp Dijon mustard
  • 12 oz canola oil
  • 6 oz extra-virgin olive oil

Instructions

  1. Mix together all of the spice blend ingredients, except for the sesame seeds.
  2. Run all of the spices through a spice mill until a little finer than typical ground pepper. Some of the dry herbs will come out almost the same as they started and that’s okay!
  3. Combine the milled spices with the sesame seeds. Mix well–you won’t need all of the spice blend for this recipe so store any leftovers in a sealed container in the freezer.
  4. To make the croutons, lay the focaccia slices on a baking tray lined with parchment. Drizzle with olive oil, a sprinkle of salt, and then coat lightly with the za’atar spice blend. Toast in the oven until golden brown.
  5. To assemble the salad, in a large mixing bowl, add the croutons, shaved vegetables and coat the ingredients well with the dressing, paying special attention to ensure the croutons soak up the dressing, without becoming soggy.
  6. Add the herbs, salad greens, and scallions. Season with salt and more za’atar spice. Mix until incorporated. Adjust the salt or any of the other components.
  7. Season goat cheese with za’atar and a drizzle of olive oil. Plate the salad individually or in a serving bowl and then top with dollops of seasoned goat cheese over the top.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

All About Preserved Lemons

Preserved lemons that you’ll often see packed away in jars are essentially pickled lemons. The process involves taking half slices of lemon and dousing them in salt and lemon juice brine, resulting in a vivid but balanced flavor. Preserved lemons have a more complex and intriguing tang to them which is the perfect addition in salad dressings. Plus, the process softens the rind of the lemon, adding a textural component to your salad dressing.

Wrap Up 

We hope you bring this fresh Lemon Za’atar Salad bursting with flavor into your weekday lunch routine. Juicy vegetables meet creamy feta and za’atar spice, all drizzled with a zesty preserved lemon dressing. It’s simple to make and kicks your salad game up a notch.

Recipe by Campo Head Chef, Chris Bethoney
Story by Julia Platt Leonard and Kylie Thomas
Photography by Tira Howard

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