Subscribe
Home Blog Page 155

Pride Popsicles

By
Kylie Thomas
-
0
7 rainbow pride popsicles sit on a black table with slices of lemon scattered beneath them.

An edible rainbow is almost as good as a real one, especially if it’s in the form of our Pride Popsicles. These little bright delights bring rainbows to life with a sugary-sweet lemon flavor. They’re perfect for picnics, outdoor get-togethers, or just celebrating Pride Month on your own. With a few ingredients and a little patience, these Pride Popsicles are simple to make. Give yourself time to let each layer completely freeze before continuing on. Trust us, the results are well worth the wait! Maybe binge the latest season of your favorite show while you wait, or use the time to plan your pride celebration.

Natural Color Options

If you’re looking to take these Pride Popsicles a step further, you can use fruit to naturally dye each layer. The results may not be as vibrant, but the fruit will also add a touch of flavor and texture. Just add some roughly-chopped fruit to each layer. For red, try using strawberries or raspberries mashed into a puree. Orange can be a blend of mandarin oranges and mangoes. Yellow works best with pineapple, and kiwis can be used for the green layer. Then, for blue and purple, you can use blueberries, blackberries, or grapes. Simply incorporate these fruit purees or chunks into each layer and freeze completely before moving onto the next.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
7 rainbow pride popsicles sit on a black table with slices of lemon scattered beneath them.

Pride Popsicles

  • Author: Anna Franklin
  • Yield: 8 Popsicles 1x
Print Recipe

Description

A refreshing way to dive into a Pride-filled summer.

Ingredients

Scale
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 3/4 cups cold water
  • Desired food coloring

Instructions

  1. Whisk together the lemon juice and sugar until the sugar has completely dissolved into a syrup.
  2. Add the syrup to the cold water and mix thoroughly.
  3. Divide the popsicle mixture into 6 equal parts and dye each individual cup a different color. We did red, orange, yellow, green, blue, and purple.
  4. Pour one color into popsicle molds and freeze individually, then repeat with each color, making sure each layer is completely frozen before pouring the next color.
  5. To remove from mold, allow the popsicles to sit at room temperature for 5 minutes and then pull up on the stick the same time as you push up from the bottom.
  6. Place in a plastic bag and store in the freezer.

Did you make this recipe?

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

A man in a suit holds a rainbow pride popsicle in one hand with a bit taken out of it and a glass of red drink in his other hand.

Other Ways to Celebrate Pride Month

While parades and festivals may seem like the obvious ways to celebrate Pride Month, you can gather a group of friends and get into the spirit right in your own home. If you’re looking to bake up a savory brunch, make Tasty’s Rainbow Pride Flag Bagels recipe by Aleya Zenieris & Marissa Buie. Then, construct a whole bagel bar of rainbow toppings like colored cream cheeses, lox, avocado, and more. Or, for a sweeter option, a Trans Pride Swiss Roll by Jacob Taylor from Tesco Real Food. It incorporates the transgender pride flag colors on the outside, along with fresh fruit encased in jam and cream on the inside.

Wrap Up

Cool down with a bite of lemony, rainbow goodness with our Pride Popsicles. Basic ingredients of lemon juice, sugar, water, and food coloring give you a great start to create any popsicle pride flag you’d like. Fresh fruit is the way to go if you opt for a naturally-dyed version. The best part about Pride Month is that it’s all about individuality, so the choices are truly up to you.

Recipe by Anna Franklin
Story by Kylie Thomas
Photography by Jeff Swensen

Subscribe to TABLE Magazine‘s print edition.

Pollo in Umido (Braised Chicken with Potatoes)

By
Kylie Thomas
-
0
Various dishes on a dark grey countertop show chicken and potatoes in large groups.

What’s better than home-cooked Braised Chicken with Potatoes straight from a Venetian town? During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen sharing a handful of traditional foods from the Veneto. Pollo in Umido is just one example of how classic ingredients come together in Italy to create dishes important to culinary culture.

Italian food is not all about pasta and tomato sauces. Chefs often use slow cooking Slow for both fish and meat, always with a generous amount of sauce. Them, they often incorporate the sauce the next day in some sort of pasta or polenta, getting two meals out of one.

This recipe for braised chicken uses a few basic ingredients, is easy to make, and incredibly tasty. The dish is all about simplicity and good ingredients: to fully appreciate it, use the best local chicken you can find.

What is Venetian Cuisine?

Venetian cuisine, a part of Italy’s rich culinary heritage, is characterized by its use of fresh seafood, seasonal produce, and simple yet flavorful preparations. Influenced by its coastal location and trade routes, Venetian cuisine has absorbed elements from Mediterranean and Eastern Mediterranean cultures, then resulting in a unique and diverse culinary landscape.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Various dishes on a dark grey countertop show chicken and potatoes in large groups.

Pollo in Umido (Braised Chicken with Potatoes)

  • Author: Sara Ghedina
  • Yield: Serves 4
Print Recipe

Description

The perfect recipe for gatherings.

Ingredients

Scale
  • 1/2 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 5 garlic cloves, peeled
  • 1 whole chicken, about 4 lb, cut in 10 pieces
  • 1/2 cup dry white wine
  • 1 small bunch aromatic herbs (rosemary, parsley, basil, sage), tied together
  • 2 1/2 cups vegetable stock
  • 2 cans whole peeled tomatoes
  • Salt and pepper, to taste

For the potatoes:

  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves
  • 1/4 tsp red pepper flakes
  • 2 sprigs rosemary
  • 3 to 4 sage leaves
  • 2 lb Yukon gold potatoes, peeled and cut in medium-size pieces
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large saucepan, add onion, carrot, and celery and cook at medium heat for 7 to 8 minutes, stirring constantly.
  2. Add whole garlic cloves and chicken pieces, cook and turn them around until they are brown on all sides.
  3. Turn heat to high and add white wine then let it evaporate. Lower the heat again, add the aromatic bunch and vegetable stock, cover, and simmer for about 25 minutes.
  4. Puree the canned tomatoes and add them to the pan, season with salt and pepper, and cook uncovered for about 10 minutes until sauce thickens. Serve with potatoes.

For the potatoes:

  1. Heat olive oil in a large pan, add garlic cloves, pepper flakes, rosemary and sage and cook for few minutes.
  2. Add potatoes, season with salt and pepper, flip and fry them on medium heat until golden in color, about 10 minutes.
  3. Lower the heat, cover the pan and cook for another 15 minutes, stirring from time to time, until potatoes are completely cooked. If you want, you can add potatoes to the chicken stew and cook them together for the last 5 minutes.

Did you make this recipe?

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

Recipe, Story, and Photography by Sara Ghedina

Subscribe to TABLE Magazine‘s print edition

Cheddar Cornbread

By
Kylie Thomas
-
0
A white plate with blue patterns sits on a table with pieces of cheddar cornbread piled high and a few jalepenos scattered throughout. Nearby sits a plate of butter slices and a knife for spreading.

Is it a BBQ without fresh cornbread? This Cheddar Cornbread recipe is fluffy, sweetly flavorful, and rich with butter. It takes very little time to make, and you can bake it ahead of the meal. Dip it into your leftover BBQ sauce on your plate, slather it in butter and honey, or enjoy plain for a crumbly, delicious side dish.

Choosing the Right Cornmeal for Cornbread

Picking the perfect cornmeal grind for your cornbread adventure depends on the texture you crave. For a soft and crumbly cornbread, similar to muffins, opt for fine cornmeal. It absorbs moisture readily, resulting in a delicate texture. If you prefer a more substantial bite with a hint of cornmeal grittiness, choose medium grind cornmeal. This is the happy medium for many cornbread recipes, offering a good balance between tenderness and corn flavor. Finally, for a truly rustic cornbread with a coarse texture, coarse ground cornmeal is your champion. However, this grind is less common in stores and might be better suited for polenta or grits.

Cheddar Cornbread Recipe

Cheddar Cornbread Ingredients

Dry Ingredients:

  • 3 ½ cups cornmeal
  • 3 ½ cups AP flour
  • 5 oz sugar
  • 1 tbsp salt
  • 1 tbsp baking powder
  • 1 tbsp baking soda

Wet Ingredients:

  • 3 1/3 cups buttermilk
  • 1 2/3 cups heavy cream
  • 5 oz sour cream
  • 2 whole eggs
  • 2 egg yolks
  • 10 oz butter, melted
  • 2 lb cheddar, shredded
  • 2 cups scallions, sliced thin

Cornbread Preparation Instructions

  1. Preheat oven to 325 degrees. Prepare muffin pans or 9 x 9 pan with butter and flour.
  2. Mix together dry ingredients in a large mixing bowl. Mix until ingredients are fully incorporated.
  3. In a separate bowl mix all wet ingredients together until full incorporated.
  4. Slowly mix wet mixture into dry mixture. Whisk until all ingredients are mixed thoroughly. Fold in cheddar and scallions.
  5. Portion mixture into muffin pans or casserole dish.
  6. Bake 25-30 minutes. Check with wooden toothpick. It will come out clean when done.

Cornbread Topping Ideas

Whether you crave sweet or savory, there’s a delicious option to take your cornbread to the next level. For a classic southern touch, slather on a pat of butter and drizzle with honey or maple syrup. For a sweet and creamy option, try a dollop of whipped vanilla cream or cinnamon butter. If you’re looking for something savory, crumbled cheese like cotija or queso fresco adds a salty contrast. Or, go all out with a Tex-Mex twist including a topping of black bean salsa and avocado slices. Plus, don’t forget the heat by adding a drizzle of hot sauce or a sprinkle of jalapeños for a kick.

Wrap Up

This homemade Cheddar Cornbread will transport you right to the south with a moist, butter-filled inside. Experiment with different cornmeal types and various toppings to create your own personal, ultimate cornbread recipe.

Recipe by Executive Chef Kevin Hermann / Styling by Anna Franklin / Story by Kylie Thomas / Photography by Dave Bryce

A footer photo with a black background and subscribe info and buttonSubscribe to TABLE Magazine‘s print edition.

Mascarpone Dip with Tomato Jam and Crispy Pancetta Recipe

By
Anna Franklin
-
0
Mascarpone dip with tomato jam and crusty bread

This combination of mascarpone dip, tomato jam, and crispy pancetta plays with the strategies of dipping and garnishing to enhance a plate. Though it’s got a simple ingredient list, it’s all in the presentation for this one. If you’re into posting “too pretty to eat” meal pics, this is a great recipe for that. But you’ll probably want to eat it.

Mascarpone Dip with Tomato Jam and Crispy Pancetta Recipe

Mascarpone Dip Ingredients

  • 1 container mascarpone cheese for plating
  • Fresh basil for garnish
  • One head of roasted garlic for garnish
  • Crispy Pancetta for Garnish
  • Crusty bread for dipping

For the tomato jam:

Dip Preparation Instructions

  1. Chop the tomatoes (leave skins on, or peel if you prefer) into small cubes.
  2. Add the tomatoes and the rest of the ingredients to a large saucepan, and bring to a boil.
  3. Continue to cook at a simmer, not a full boil, for another 40 minutes to 1 hour or so, until the jam has thickened somewhat, and is glossy. Stir occasionally so that it doesn’t stick to the bottom of the pan or scorch. When you can just barely start to see the bottom of the pan when you scrape a spoon across the bottom, it’s done.
  4. Pour the hot jam into jars, and allow to cool at room temperature. The jam will keep for about 2 weeks in the fridge, or up to a year in the freezer.
  5. To serve, spread mascarpone cheese onto a serving dish and top with cooled tomato jam.
  6. Garnish to your heart’s delight with crispy, pan-fried pieces of diced pancetta. Add further garnish of fresh basil and cloves of roasted garlic.
  7. Serve with crusty bread.

Garnishing Tips

Garnishing is about presentation enhancing the meal. Though the ingredients in this dip and jam are great, what will really make it worth your while is how you present it. The plate is your canvas. You can see how we’ve styled it with the basil leaves at the corners of the plate, which is generally a good rule for how to make the garnish really pop. Less is more, and you don’t want to overcrowd, so you can think of the “rule of thirds” from photography, which divides an image up into three quadrants to freshen up the composition. Some other good garnishes to experiment with are parsley, fennel stalks, or shallots.

Wrap Up

We’ve sourced some of our ingredients from farms local to our Pittsburgh offices, but we encourage you to seek out produce local to wherever you live for the freshest possible meal. This jam also lasts a pretty long time, so you have a guaranteed leftover to use as seasoning for other pasta or bread in the coming weeks.

Recipe and styling by Anna Calabrese Franklin / Story by Emma Riva  / Photography by Dave Bryce

A footer photo with a black background and subscribe info and buttonSubscribe to TABLE Magazine‘s print edition.

Easy Italian Rice Salad

By
Anna Franklin
-
0
A table setting of Italian rice salad and Bruschetta

This Italian Rice Salad is a robust but light entrée build upon a foundation of Arborio rice. It’s a great addition to a picnic or al fresco meal. You can tailor it to your own tastes by swapping out types of olives, cheeses, or a different protein. Salads and bowls encourage that sort of experimentation. This is an easy, fast way to feel a little bit of Mediterranean summertime decadence with a balanced, nutritious meal. Another way you could put a variation on it is swapping out the grain for couscous or wild rice, but the Arborio is part of what gives it that Italian character — and you don’t even have to travel to Italy for it. Once you make this one once, you’ll have it down, and you’ll be free to improvise a bit.

Tips for Salad Tossing

Since there are so many types of vegetables in the Italian rice salad, it’s important to ace the tossing. Use your (very clean) hands, not a fork, because it allows air to get into your mix and the ingredients to distribute more evenly. Also, for certain heavier ingredients like peas, add them in first, since they’ll naturally end up near the bottom of the bowl and stick to the rice. Adding them in early and doing a couple rounds of toss makes sure they don’t get lost in the shuffle. It’s easier to get a spoonful that samples everything if you’ve tossed it effectively.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A table setting of Italian rice salad and Bruschetta

Easy Italian Rice Salad

  • Author: Anna Franklin
Print Recipe

Description

An easy to make and enjoyable Italian salad.

Ingredients

Scale
  • 1 3/4 cup Arborio rice
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup fresh peas
  • 1/2 cup fresh corn, cut off the cob
  • 3 medium eggs, hard-boiled
  • 1 cup cherry tomatoes
  • 1 cup pitted green and black olives
  • 1 cup fontina cheese, diced
  • 1/2 cup ham, diced
  • 4 oz of tuna in oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Put a large pot of salted water on the stove and bring to a boil. Boil the rice according to package instructions.
  2. At about 2 minutes less than the time indicated on the package (usually 14-15 minutes), drain the rice in a colander. The grain inside should still be slightly hard. As soon as it’s drained, put the rice in a bowl and allow it to cool.
  3. In a small bowl, add 1 tablespoon of vinegar and 3 tablespoons of oil. Stir to combine.
  4. Boil the peas gently for 2-3 minutes. Drain into a colander. Run very cold water over them until cool. Set aside to drain.
  5. Cut the corn off the cob and leave it raw.
  6. Boil the eggs for about 10 minutes. Peel them and let them cool.
  7. Wash the cherry tomatoes and cut them in halves or quarters, depending on size. Set aside.
  8. Cut the pitted olives into rounds.
  9. Cut the cheese and ham into cubes.
  10. Drain the tuna from the oil.
  11. Add all of the prepared salad ingredients into the bowl of rice and gently toss everything together, making sure to get everything incorporated evenly and breaking up any large clumps of rice.
  12. Season with salt and pepper to taste and garnish with fresh basil leaves.

Did you make this recipe?

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

Recipe by Anna Franklin / Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Dance of the Dragons, A House of the Dragon Cocktail

By
Kylie Thomas
-
0
Two cocktail glasses hold the Dance of the Dragons House of Dragons cocktail in an orange-ish color with a manicured grapefruit sticking out of each glass on a stone table.

Fire and Blood take flight with the Dance of the Dragons cocktail, a potent tribute to the epic House of the Dragon. This HBO series, a prequel to Game of Thrones, premieres its second season June 16. We had to honor its fiery characters with the drama of a blend of rums. A bit of sweetness comes from Maggie’s Farm Falernum, balanced by a touch of angostura bitters and a homemade cinnamon simple syrup. Fresh grapefruit and lime juices add a burst of tang, mimicking the clashing factions vying for power and victory. To truly capture the essence of House of the Dragon, a touch of Grande Absente Absinthe is rinsed around the glass. It’s a complex note of royal perfection.

What is House of the Dragon?

Fans of Game of Thrones love this series prequel, House of the Dragon. It takes us back nearly 200 years before Daenerys Targaryen’s campaign to become queen, to the House Targaryen. Witness the dynasty at its peak, their powerful dragons soaring through the skies. Cracks begin to show, however, as a bitter civil war, known as the Dance of the Dragons, erupts within the family. The show follows the struggle for the Iron Throne between King Viserys I Targaryen’s children, plunging viewers into a world of palace intrigue, epic battles, and a spotlight on the legendary fire-breathing creatures that help make Westeros so captivating.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two cocktail glasses hold the Dance of the Dragons House of Dragons cocktail in an orange-ish color with a manicured grapefruit sticking out of each glass on a stone table.

Dance of the Dragons, A House of the Dragon Cocktail

  • Author: Sarah Cascone
Print Recipe

Description

Fly with the dragons!

Ingredients

Scale

For the cinnamon simple syrup:

  • 1 ½ cups brown sugar, packed
  • 2 cups filtered water
  • 4 Cassia cinnamon sticks

Instructions

  1. Rinse a chilled Coupe glass with absinthe and dump out remaining liquid. 
  2. Place the glass back into the refrigerator to continue chilling. 
  3. Add all other ingredients to a cocktail shaker with ice and shake until a frost forms on the shaker.
  4. Strain, pour into the chilled Coupe glass.
  5. Garnish with a manicured grapefruit twist. 

For the cinnamons simple syrup:

  1. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar is dissolved. 
  2. Reduce heat and add cinnamon sticks. Simmer for 10-15 minutes. 
  3. Remove from heat. Allow the syrup to come to room temperature. Then pour into a container. 
  4. Refrigerate. This Cinnamon Simple Syrup will last up to 2 weeks as is in the refrigerator or will last longer if you add a tablespoon of vodka or rum. 

Did you make this recipe?

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

What Does Rinsing a Glass With Liquor Do?

In the world of cocktails, a quick rinse with liquor can be a secret weapon. This technique, often used with high-proof spirits like absinthe, isn’t about adding a significant amount of alcohol to the drink. Instead, it’s about creating a thin layer of aroma and flavor on the inside of the glass. A quick swirl with absinthe coats the glass, leaving behind a whisper of anise and herbal notes. Bartenders might use other liquors or aromatic spirits to add a touch of smokiness, citrus, or spice.

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

Subscribe to TABLE Magazine‘s print edition.

Fury is Born, A Cocktail Inspired by Furiosa: A Mad Max Saga

By
Kylie Thomas
-
0
Two short cocktail glasses hold a red Fury is Born cocktail inspired by Mad Max, with coffee beans sitting between the two glasses.

Rev your engines and prime your taste buds for the Fury is Born, a cocktail thrill ride inspired by the new Mad Max prequel, Furiosa: A Mad Max Saga. This post-apocalyptic libation is just as fierce and fiery as Furiosa herself, bursting with unique flavors and a smoky finish that will leave you wanting more. We’re talking a base of macadamia and wattleseed-infused gin layered with bold coffee notes, a hint of cola sweetness, a homemade wattleseed tincture, and a touch of cynar. So, grab your shaker and get ready to conquer your next cocktail hour, Mad Max style!

What is Furiosa: A Mad Max Saga About?

Premiering on May 24, Furiosa: A Mad Max Saga is the latest high-octane entry in the dystopian world of Mad Max. This prequel to the critically-acclaimed Mad Max: Fury Road delves into the origins of Imperator Furiosa, the enigmatic warrior played by Charlize Theron in the previous film. Anya Taylor-Joy takes the reins this time, portraying a younger Furiosa as she’s ripped from her home and thrust into the dangers of the Wasteland. Director George Miller crafts a story of survival and resilience, following Furiosa as she navigates brutal warlords like Dementus (played by Chris Hemsworth) and Immortan Joe (played by Tom Burke), all while searching for a way back home.

Fury is Born, A Cocktail Inspired by Furiosa: A Mad Max Saga Recipe

Fury is Born Ingredients

  • 1 ½ oz macadamia & wattleseed infused gin (recipe below)
  • ¾ oz Pop & Bottle Organic Vanilla Super Concentrate Coffee
  • ¼ – ½ oz cola simple syrup (recipe below)
  • 5 drops cynar
  • 4 drops wattleseed tincture (recipe below)
  • Small pinch pink himalayan salt
  • Smoked coffee beans
  • Pecan wood chips
  • Apple wood chips

Cocktail Preparation Instructions

  1. Add all ingredients (minus smoked coffee beans and wood chips) into a mixing glass. Stir to combine. 
  2. Smoke a Coupe glass with coffee beans, pecan wood chips, and apple wood chips. 
  3. Add ice to the mixing glass and stir again. 
  4. Strain pour into the smoked glass. 
  5. Smoke the cocktail again.

Macadamia & Wattleseed Infused Gin Recipe

Macadamia & Wattleseed Infused Gin Ingredients

  • 2 ½ cups Bombay London Dry Gin
  • 2 organic madagascar vanilla bean pods
  • 1 tbsp ground, roasted wattleseed
  • 4 tbsp unsalted, roasted macadamia nuts, crushed

Infused Gin Preparation Instructions

  1. Add into an empty 750ml glass bottle, crushed macadamia nuts, vanilla bean pods that have been split open, scrape the beans into the bottle, and the ground roasted wattleseed. 
  2. Cork the bottle and place in the refrigerator for at least 1 week to infuse. 

Cola Simple Syrup Recipe

Cola Simple Syrup Ingredients

  • ¾ cup cola soda
  • 1 cup brown sugar, packed

Simple Syrup Preparation Instructions

  1. In a small saucepan, bring the cola and sugar to a boil, stirring until the sugar is dissolved. 
  2. Reduce heat so liquid simmers slowly and mixture reduces by half.
  3. Remove from heat. Allow the syrup to come to room temperature. Then pour into a container. 
  4. Refrigerate. This Cola Simple Syrup will last up to 2 weeks as is in the refrigerator. 

Wattleseed Tincture Recipe

Wattleseed Tincture Ingredients

Tincture Preparation Instructions

  1. In a small glass jar, combine the alcohol with the wattleseed, cover with the lid and give it a gentle shake. 
  2. Leave in a cool, dark place for approximately 3 to 5 days, gently shaking the jar daily. 
  3. Once the flavor is at the strength you desire, then strain, using a fine mesh strainer lined with a cheesecloth. 
  4. Transfer the tincture to a glass bottle with a dropper. Label and date the bottle and keep in a cool, dark place until ready to use.

What is Wattleseed?

This unique Australian ingredient comes from the acacia tree, specifically the seed pods. The wattleseed itself has a complex flavor profile, often described as nutty, chocolatey, and with a hint of coffee. This makes it a fascinating addition to cocktails, especially those with coffee liqueurs or other chocolate notes. Wattleseed can be incorporated in various ways. Use it as a syrup for a subtle hint of flavor, ground up on the rim of a glass for a more pronounced nutty kick, or infused into gin and tinctures like we use in this recipe. 

Wrap Up

Indulge in the high-energy of Furiosa: A Mad Max Saga with our Fury is Born cocktail. It’s a smokey, chocolate-coffee adventure featuring the unique addition of wattleseed that’ll transport you into the dry, crazy wastelands of Mad Max.

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

A footer photo with a black background and subscribe info and buttonSubscribe to TABLE Magazine‘s print edition.

Colorful Cocktails to Cure the Blues

By
Kylie Thomas
-
0
A reposado cocktail that pleases the palate and the eye. Photo by Tira Howard

These colorful cocktails are as beautiful to look at as they are tasty. From captivating bright blues to invigorating deep reds, and from passionate oranges to sun-kissed yellows, each cocktail is a masterpiece, curated to enchant both the flavor palate and the eyes. Mix up a batch of these recipes for your next gathering if you want to astound your guests with a rainbow even more tasty than it looks. 

Make a Cocktail Rainbow with these Colorful Cocktails

Strawberry Rhubarb Pie Cocktail

A strawberry rhubarb pie cocktail in a clear glass with pie crust strawberries and fresh strawberry garnish on a wooden surface with a white textured background

What’s a better representative of the color red than a ripe, juicy strawberry? Our Strawberry Rhubarb Pie Cocktail mimics a sweet and tart flavor with the addition of rhubarb bitters. Skip the dessert and have this pie in a cocktail instead. 

Marigold Margarita

A reposado cocktail that pleases the palate and the eye. Photo by Tira Howard

To get a bright, saturated orange color, we use grapefruit juice and elderflower liqueur. The Marigold Margarita takes the traditional margarita and elevates it with an unique and innovative flavor. Finish it off with fresh marigold petals to really seal the orange deal.

Penicillin Cocktail

Two light yellow drinks in rocks glasses. Penicillin Cocktail

For those days when you need a little something to take the stress away, the Penicillin Cocktail is just what the doctor ordered. Bright and content with smoky scotch, sweet honey, spicy ginger, and lemon, this colorful cocktail will whisk you away to paradise. 

Corpse Reviver #2, A Cocktail for Pisces

A Corpse Reviver Cocktail for Pisces in a glass with green liquid and yellow garnishes all on a black reflective table.

You don’t have to be a Pisces to enjoy the dark and intriguing flavor profile of our Corpse Reviver #2 but it certainly helps. This colorful cocktail is not for the faint of heart with Roku Japanese Gin at its core and Lillet Apéritif chasing right after. Though some orange liqueur and lemon juice add a lovely citrus touch to one of our favorite colorful cocktails. 

Zamboni, Snow Cone Cocktail

A Zamboni, Snow-Cone Cocktail that's a vibrant blue ball of ice in a clear glass cup with a silver spoon sitting on pieces of white marble with large cubes of ice.

Who hasn’t been entranced by the huge, rolling zamboni at a hockey game? We had to make a colorful cocktail dedicated to our favorite part of the game with a Zamboni Snow Cone innovation. It’s perfectly blue to remind you of the snow cones of your youth thanks to syrupy blue curaçao.

Wild Blossom

a cocktail, dark purple in color, sits on a black marble table. Wild Blossom Cocktail recipe from The Oaklander. pea flower cocktail

Whether you’re indulging in purple for its association with springtime or Halloween, the Wild Blossom Cocktail fits the bill for any occasion. This colorful cocktail relies heavily on pea flower infused gin that gives the drink its gorgeous hue and compliments the mint and cucumber additions. 

Prickly Pear Margarita

A dark-pinkish red prickly pear margarita sits in a salt-rimmed glass in front of a green background.

When you think of pear, we’re sure green skins and slightly yellow slices come to mind. But, the Liquid Alchemist Prickly Pear actually creates a deep violet tone. This Prickly Pear Margarita colorful cocktail highlights an acidic sweetness with a tang of lime juice for the perfect finish.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

3 Great Design Shops in Chicago

By
Emma Riva
-
0
A blue chair sits beside a funky black lamp with a white board in the background.

Chicago’s design scene is remarkably varied, with a large number of excellent sources you can tap into for antiques, collaborative and/or contemporary furniture and lighting design, accessories, and more. These places are spread out around the city, both in the historic neighborhoods and downtown, and not always a ground level. Here are three of the top design shops in Chicago you absolutely have to visit.

Design Shops in Chicago

An installation view of Jayson Home in Chicago with couches, chairs, lamps, and columns
Photo courtesy of Jayson Home

Jayson Home

1885 N. Clybourn Avenue, L Stop – Brown Line to Armitage 

This place offers an incredible mix of vintage and modern pieces—you’ll want to buy literally everything they have. It’s located in a 20,000-square-foot warehouse near Lincoln Park and has been around since 1997. Whether you are seeking sleek furniture, comfy hand-loomed throws, vintage lighting, or a Beni Ourain rug, this is the place. (They even carry plants and fresh flowers!) Their signature tote bag, made from in India from recycled nylon yarns salvaged from old rice and potato sacks, is downright perfect.

A vase and a furniture display in Chicago's South Loop loft
Photos courtesy of South Loop Loft

South Loop Loft

685 N. Milwaukee Avenue, L Stop – Blue Line to Chicago Avenue 

Owner Beth Berke developed her eye for home furnishings after spending years selecting items for her own home, traveling the globe in the process. She works with contemporary craftspeople both here and abroad in addition to bringing in a curated selection of 20th Century furniture, lighting, art, and accessories—sourced primarily in Europe. Her vintage ceramics are particularly worthy of coveting. Don’t see exactly what you want? They have a 8,000 square foot warehouse 15 minutes from the showroom (the latter by appointment only.)

On the left sits a photo of a blue couch and decor and on the right sits a photo os a blue chair and funky lamp.
Photos courtesy of Architectural Anarchy

Architectural Anarchy

2229 S. Halsted Street, L Stop – Orange to Halsted

William Rawski and Gosia Korsakowski’s 7,000 square foot showroom houses an eclectic treasure trove of antiques and midcentury designs. Rawski originally worked on the to-the-trade side as an interior designer and prop house owner, and Korsakowski ran a gallery and worked in the fashion industry. Now the pair offers their one-of-a-kind finds to the public, by appointment arranged through their Instagram page. The space has a vibe that lands somewhere between shop and gallery, with artful arrangements sure to please their adventurous clientele.

Story by Stephen Treffinger 

A footer photo with a black background and subscribe info and button
Subscribe to TABLE Magazine‘s print edition.

National Food Days in June

By
Emma Riva
-
0
A half blue and half pink surface each with 3 donuts in a vertical row.

When ancient Romans said “seize the day,” they probably didn’t to seize on assigning an obscure food or beverage theme to every single day of the year. Nonetheless, a quick look at the National Day Calendar website will let you know whether you’re living through National Apple Strudel Day (June 17), or National “Eat Your Beans” Day (July 3).

At TABLE, we love to play a fun game of finding out which national day falls on our own birthdays. Who knew, for example, that you could share your celebration with National Roast Leg of Lamb Day (May 7)? Some of these have decipherable origins but others seemingly pop out of thin air and into the collective national consciousness. If you want to spice up your daily life (and possibly dive into in the absurdity that is a hyper-specific national day) here are four coming up in June with some recipes and tips from our table.

National Cheese Day – June 4

Where did National Cheese Day come from? Cheese can be versatile, so perhaps it does deserve its own full day. But who decided it was June 4? And why? One of the more underrated types of cheese in our view is the more subtly sour cousin of bovine cheese, goat cheese, and we have a few recommendations for cooking with it.

Heirloom Tomato and Goat Cheese Tart

Heirloom Tomato & Goat Cheese Tart

A take on the French tarte à la tomate, this pastry tart mixes the acidic decadence of heirloom tomatoes with crumbly goat cheese.

Pear and Goat Cheese Bites

Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

Courtesy of Chef Jackie Page, this crispy phyllo dough and honey drizzle combination makes for an elegant appetizer. Try these Pear and Goat Cheese Bites at your next summer gathering.

National Donut Day – June 7

This one actually has some interesting history to it. National Donut Day began as an event created by the Salvation Army in Chicago to honor their members who gave donuts to soldiers during World War I. Tip: Many restaurants and donut shops have discounts for donuts on this day, so keep an eye out. But you can also make your own at home!

Crumb Cake Donuts

9 Crumb Cake Donuts placed across a table with crumbs and sauce

Crumb Cake Donuts are an easy baking project for an after-school snack paired with Soergel Orchards Pumpkin Pecan Apple Butter.

Keto Pumpkin Donuts 

An aerial view of six keto pumpkin donuts sit on three plates

For the health-conscious, you can still have a sweet treat with this Keto Pumpkin Donut recipe featuring pumpkin purée and cream cheese.

National Rosé Day – June 8

Bodvár House of Rosés, a premium rosé house in France, created National Rosé Day in 2014 to celebrate the popular summer drink. Bodvár created the holiday to align with their mission of bringing people together. What better way to get together than to pair your favorite rosé with some dinner favorites?

Find Your Perfect Summer Rosé Pairing

A hand in the top left of the frame pours a glass of pink rosé wine into a big wine glass. The glass is about halfway full. National rosé Day

Don’t drink on an empty stomach, so instead take a look at great food pairings that sing with a sip of rosé. We’ve also got suggestions for what to do with cabernet francs, white zinfandels, pink catawba, and more.

National Strawberry Rhubarb Pie Day – June 9

No information appears to exist about why there is such a thing as National Strawberry Rhubarb Pie Day. Maybe the fact that it’s delicious is enough? Why not join in the celebration with our favorite recipes for…

Strawberry Rhubarb Pie Cocktail

A strawberry rhubarb pie cocktail in a clear glass with pie crust strawberries and fresh strawberry garnish on a wooden surface with a white textured background

This Strawberry Rhubarb Pie Cocktail uses rhubarb bitters and gin together with ripe strawberries for a refreshing take on the flavors of the classic pie. Add a strawberry on the rim for garnish, too.

Strawberry Rhubarb Negroni

Two Strawberry Rhubarb Negronis sit in short glasses, one slightly in front of the other. Deep red in color, they are garnished with a strawberry and orange slice.

Another strawberry rhubarb cocktail is a Negroni twist that blends the sweet of strawberry with the smoky bitterness of Vermouth, gin, and Campari.

Strawberry Rhubarb Thumbprint Cookies

Top things off with something sweet! These thumbprint cookies are a bite-sized version of the same deliciousness you’ll find in strawberry rhubarb pie.

Story by Emma Riva / Photo courtesy of Heather Ford

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

1...154155156...290Page 155 of 290

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.