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Black and White Design Trends

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A living room with a bold flower black and white pattern hardwood floor with furniture set on it.

How many times have you said (or thought) It’s all here in black and white? The interaction between these two non-colors is crisp, dramatic, and memorable. And crystal clear.

A half grey half black and white flower patterned couch in dramatic lighting.

Sahco

During the Déco Off show in Paris in January, Sahco showed Wild Bouquet, a bold juxtaposition of an animal print against an over-scale, exotic floral, to great success. The collection builds on the company’s history while firing it through a 21st-century mindset.

A living room with a bold flower black and white pattern hardwood floor with furniture set on it.

Refin Ceramiche

The Takashi collection pairs bold graphics with the elegant irregularity of nature. Here, a relatively straightforward design realized on a nuanced, wood-textured tile. The subtle grains provide a second, understated linear form. Shown here is the Pepper Leaf pattern.

A woman in an all black jacket and beige cowboy hat stands in front of a neutral background, one hand in her pocket.

Madeleine George

A touch of neutral brings a classic black outfit to life. This Janessa Leone Judith taupe hat will frame your face, shade your cheeks from the sun, and make passersby wish they knew your name. Available in Shadyside.

A woman sits on the floor in a black and white pattern shirt and black pants, her arm across her knee.

Pursuits

An artistically patterned top from Renuar will look splendid under a blazer or out in the sunshine, boldly proclaiming your individuality. Available in Shadyside.

A black vase with a circle ring holds white flowers as a woman's hand touches the flowers.

Gather

Cradle your garden bouquets in a lathe-turned ceramic vase adorned with a graceful ring. Handmade in Montpellier, France. Available in Sewickley.

Story by Stephen Treffinger and Keith Recker

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10 Swimsuit Salad Recipes

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A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

Article Updated March 10, 2026

Swimsuit season will be here before we know it. While every body (no matter its size or shape) is a swimsuit body, we completely understand wanting to feel your best by adding nutrient-dense salads to your diet. Stuffed with fresh citrus, vegetables, and drizzled in delicious dressings, these salad recipes are great to keep in your back-pocket for lunches, on-the-go dinners, picnics, and much more. Plus, each will give you a little snake-peak of the summer flavors we all cannot wait to indulge in. While you’re here, mix up a low calorie cocktail recipe that makes relaxing easy and healthier too.

Swimsuit Salad Recipes for the Incoming Summer

Fennel Orange Salad

Fennel Orange Salad served on a plate, which is placed on a blue surface

The perfect salad delivers a strong combination of textures and flavors. In the case of our Fennel Orange Salad, we use creamy whipped ricotta cheese, olive croutons, and citrus. It’s a great balance to the fennel base with lemon juice, olive oil, honey, salt and pepper, and parsley as the dressing.

Apple and Rutabaga Salad with Date Vinaigrette

Two yellow bowls hold an an Apple and Rutabaga Salad with a Date Vinaigrette in a small dressing bowl to the top right and forks in the bottom left corner.

It’s time to start bringing fresh flavors from the farmers market into your meals. Start simple with Honeycrisp and Granny Smith apples in our Apple and Rutabaga Salad. Feel free to add in a protein such as chicken breast or serve as listed with a homemade Date Vinaigrette. 

Citrus and Kale Salad With Fig and Honey Vinaigrette

A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

If you’re looking for a nutrient-dense salad that leaves you feeling energized and confident, this Citrus and Kale Salad is the one for you. Bright orange and grapefruit citrus pack a punch of flavor within the bed of kale. Plus, start feeling the flavors of summer with the Honey Vinaigrette that’s useful for other dishes and salads as well.

Biscuit and Peach Panzanella Salad

Peaches easily remind us of summer thanks to their sweet taste and even sweeter blend of orange tones. This zesty Biscuit and Peach Panzanella Salad uses biscuits as a crouton replacement. It’s also paired with a simple red wine vinaigrette to not overwhelm the juicy fruit. 

Wilted Lettuce Salad

Wilted Lettuce Salad - A bowl of fresh leaf lettuce topped with crispy bacon, radishes, and scallions

Salads don’t have to be filled with toppings in order for them to be delicious. In fact, the greens in this Wilted Lettuce Salad make the dish. It’s also recommended to serve hot or at room temperature so while it may not be best for a super hot day, the addition of bacon fat makes it addicting.

Strawberry Kale Salad

A Strawberry Kale Salad sits on a white plate featuring small green patterns. A silver fork and spoon sit to the right of the plate.

You can’t go wrong with strawberries in a salad. Our Strawberry Kale Salad uses kale, green onions, strawberries, avocado, roasted almonds, BBQ chickpeas, and a homemade dressing. It’ll bring your favorite elements of summer into your kitchen a little early and get your body prepared for swimsuit season at the same time.

Summer Salad

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

You’ll want to stock up on farmers market fresh zucchini, cucumbers, and tomatoes for our Summer Salad. It’s a natural, healthy meal featuring olives as one of the key components. Mix it all up with an olive oil, white balsamic vinegar, and Dijon mustard dressing and you have your lunch for the next day ready to go.

Nana’s Cucumber Salad

a bowl filled with Nana’s Cucumber Salad next to a smaller bowl and a fork and a knife

Salad made with a cucumber base is crunchy, juicy, and refreshing in ways a lettuce based salad cannot be. Just cucumbers and radishes make up the bulk of Nana’s Cucumber Salad but here, simple is better. One bite with an apple cider vinegar and extra-virgin olive oil dressing is all it takes to hook you.

Pea Salad with Greens, Strawberries, and Mint Vinaigrette

A giant platter of pea salad with strawberries, pickled veggies, and peas sits on a table beside a small bowl of dressing and a blue plate with vegetables on it.

As the seasons head into spring and you start preparing for that swimsuit body, peas are one ingredient that’s abundant. This Pea Salad layers pickled sugar snap peas, cucumbers, and sweet onion along with butter lettuce, fresh strawberries, and a Dijon vinaigrette.

Panzanella Mango Salad

A panzanella mango salad sits on a white plate by bowls of seasonings and a set of silverware.

Panzanella is the alternative to croutons that makes use of stale bread without the whole loaf going to waste. These small chunks of charred bread meet a hearty mix of cherry tomatoes, onions, cilantro, and mango. Then, finish it all with a chili pepper balsamic dressing.

Story by Kylie Thomas

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Your New Moon Solar Eclipse in Aries Horoscope: April 2024

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An illustration of various sized bottles on top of each other on a smokey background.

The Sun in astrology is, as in life, our beacon of light and all mighty power. The Moon as the Sun’s celestial complement is our nocturnal source of wavering light representing the ephemeral and soul-stirring circumstances of the material world.

The new moon in Aries on April 8, 2024 at 2:20PM, EDT occurs within a few degrees of the north lunar node where the Moon crosses above the ecliptic in its serpentine orbit around Earth. As the Moon crosses the face of the Sun in Aries, the solar significations of destiny, confidence and authority emulsify with the living realities of instability, emotion and care. 

Near the lunar north node and in the cardinal fire sign Aries, significations of inception, haste and momentum void of reflection are magnified to a great crescendo. Noted, the Sun is said to be exalted in this particular degree of Aries. Therefore, as eclipses often reveal the vicissitudes of life in a humbling manner, we may see through veils of power garnered by privilege and brute force versus cultivation, generosity, and courage.

As the eclipse culminates, Mars, who guides this solar eclipse, is transiting Pisces, the celestial temple of benevolent Jupiter located in peace-loving Taurus. Within a day Mars will meet disciplined Saturn in Pisces where themes of fierce tenderness, understanding, and prudence remind us that the greatest configurations of power are worthwhile only with an open heart and hand. Well conceived and in service of the needs and passions of which it serves, power generously protects, provides, and proliferates.  

Aries

Mars, your planetary guide is transiting your twelfth house of solitude, undermining habits, and unforeseen nemesis. Conjunct impeding Saturn, here you are experiencing a keen sense of perception into yours and others’ motivations in business and romantic partnerships where you may not have authority over the matters at hand. The new moon in Aries is occurring in your first house of the self. Specifically, this eclipse will reveal the effects your shared or borrowed resources are having on your sense of pleasure, now obscured by a prevailing emotional drama affecting an otherwise coveted lifestyle. This month, focus on steadying a reality apart from those who hold an unproportional influence over your sense of autonomy regardless of how tempting prevailing short term comforts may be.  

Taurus

The solar eclipse in Aries will pass in your twelfth house of secrets, confusion, and reverie.  Here the Moon and Sun wed topics of communication and habits with matters of home and family. Venus, who guides your sense of self and wellness is also transiting Aries in the twelfth house of solitude where you can remain in a state of fantasy in order to avert harm at all cost. As the Moon eclipses the Sun’s light a message is magnified concerning habits on the homefront that occlude your ability to slow down long enough to navigate the nuance of power dynamics in relationships of love or mutual agreements. Learning to balance restorative introspection this month with the demands of home and family life will have you feeling understandably out of your element. You are magnetic at this time while truly honest communication feels slippery.   

Gemini

The Moon, who guides your sense of feeling well provided for, joins the Sun, who conditions your ideas and manner of speech in your eleventh house of aspirations and community. At this solar eclipse, matters of cooperation among friends and associates engage with needs required for your own well being and creative ambitions within the community. As your guiding planet Mercury, retrograde in Aries, also passes your eleventh house, you’re rethinking, albeit indecisively, how to define in persuasive language your worth amongst collaborative endeavors. No matter your confidence level, communicating your worth, whether financial and or by the contribution of your talents, is a tricky process where you first must translate and then pardon the perceptions of others. 

Cancer 

The ongoing eclipse cycle in your tenth house further deepens a focus on the development of an observable expression of your brilliance. This particular new moon in Aries stresses the urgency of marrying this voice with a sustainable means of sustenance and self-possessed willpower. Mars who guides the topics of this new moon is afloat in Pisces close to inhibiting Saturn in your ninth house of ideologies and lofty ideas, a place aloof to the pivotal new moon. At this point in the eclipse cycle ask yourself first; what limiting beliefs of your capabilities and creative prowess is stalling a distillation of focus, and second; what circumstantial adaptations in financial habits would make this praxis a reality. While accepting some limitations as a source of strength, plunge your oar firm and deep, steering your boat in a direction that feels intuitively against your nature. 

Leo 

You’re coiling in notions of impermanence. Specifically, where it surfaces in faith and the arcs of relationships. Mars who guides this solar eclipse is transiting Pisces alongside the sage of endings, Saturn, in your eighth house of inheritance and loss. Goading Mars excels here by means of apparent surrender, or letting go. As the Moon eclipses the Sun in Aries in your ninth house of mystical matters and spiritual alchemy you are deeply questioning the exchange of loss for hard lessons learned, your own definitions of wisdom, and the merit of its sources. Note where tunnel vision, misperceptions, and a lack of forgiveness become lost opportunities for long term spiritual growth. Although eclipsed, the Sun at this degree of Aries possesses exceptional power, wielding faith, and truth beyond reason, the substantial versus the illusory.  

Virgo

Mercury, your guiding planet, is retrograde in Aries where the Moon and Sun will meet in your eighth house of idling, worry, and yearnings. Not visible at this time due to Mercury’s close proximity to the Sun, pay attention to where you cut yourself short among those you serve in life romantically or by the graciousness of your talents. There is a precariousness affecting the way you’re understanding your efforts, worth, and creative decision making at this time making it delicate to keenly and confidently assert your will. As Mars, who hosts this solar eclipse is approaching Saturn in Pisces in your seventh house of relationships, be realistic regarding what you may lose creatively versus financially if the way you are accustomed to doing things for others were to change.    

Libra

As the eclipse cycle on the north lunar node in Aries deepens in your seventh house of connections this new moon will reshape recent and long term relationships, in and out of the professional environment. Venus in Aries, your guiding planet, is in a place of heightened vulnerability and thin patience, possibly eager to prove something in order to save face. A partial truth behind this need for aligning your purpose with allies and sound vocation may be related to burning needs of sustenance regarding income or siphoning off potentially mounting debt. Regardless, as the Moon crosses over the face of the Sun, also in your seventh house, question what engagement in sound relationships feels like when it primarily serves your most valued and creative aspirations rather from a fear of lack.  

Scorpio

The solar eclipse occurs in your sixth house of undue pressure and disorder where you feel the grind of life taking a toll on your state of mind and body. Upon this eclipse, matters of vocation and calling are under the microscope as you weigh the payoff of intellectual and spiritual growth for sweating efforts. Parallelling this focus, it appears a wrench has been tossed into the gears with either a romantic interest or new opportunity on the horizon, fanning the flames of an already burning desire for change. Mars, your planetary guide is in Pisces transiting your fifth house of pleasure close to the conjunction of nothing-to-lose Saturn. Blissfully awash in possibilities, Mars here invites romance and play as an intrinsic part of an unnecessarily complicated life that it appears you’re losing steam for.  

Sagittarius

As the Moon masks the Sun in Aries in your fifth house of chances you’re understanding clearly the complicated remnants of former selves left in the wake of past relationships and cooperative efforts. Particularly, where you’ve indulged the company of others while seeking an unspecified sense of security. As Mercury, who guides your relationships is retrograde in your fifth house of risk and Mars who hosts this eclipse is adrift in your fourth house of home matters focus at this time on the benefits of a fluid approach to love for play, or for good, ideally both coexisting. Venus in Aries, alluring and frisky while transiting your fifth house may attract an otherworldly person of interest, inspiring a lifestyle that supports the tenants of creative freedom you naturally seek within life and relationship. 

Capricorn 

The new moon in Aries intensifies the eclipse cycle within your fourth house, referred to as the subterranean place, where you hold the memories and ideals of home, provenance, and your vibrant yet mysterious inner life. The Moon then meets the Sun near the lunar north node, drawing from the depths of your memory repeating relational patterns learned from born family dynamics and the emotional debts we inherit within them. Eclipses on the north node can have a purging effect and during this time you may be presented with and experience subconscious flashbacks, putting in clearer view everything you’ve been unsure of your origins to be. The Moon here is a digestive agent occulting an influential figure or event of the past that has misshapen rooted behaviors once unnamed, now understood. 

Aquarius

Third house topics include mental agility, pattern recognition, and identifying communication cues. Saturn, your guiding planet is transiting your second house in Pisces close to boiling Mars, a turbulent combination where the means of your livelihood may be volatile at this time. As the Moon eclipses the Sun in Aries in your third house, the ability to share with others the necessity of having your needs met will have a direct impact on your ability to thrive in relationships and in the advancement of your born talents. The Moon guides your sixth house of drudgery where coming to terms with an honesty so verbally transparent yet gentle feels unnerving no matter what numbing rationalization you tell yourself. Focus this eclipse season on the effectiveness of your language when communicating your needs without others having to read between your lines. 

Pisces

The Moon in Aries joins the Sun in your second house of nourishment, clothing, and finances; the liquid assets of life supporting means. As a fact of life for Pisceans, with Aries as a fire sign in your second house there is the probability at times to burn rapidly through energy and vital resources. There is a signature during this eclipse cycle of longing to be better fed by relationships, food, and pleasures that come with lasting nutrition versus fleeting gratification. Focus first on leveling undue stress you’ve recast as a default source of wellness at this time. While Mars, who guides this eclipse is transiting your first house of the body and mind, consider new physical regimes, and information fasting as a healthy approach to reducing the combustible clutter you’re harboring into clean ashes to rise from. 

Story and Imagery by Shane Powers, Enon Valley Astrology

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6 Recipes for Leftover Easter Eggs

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

We’ve all been there. It’s the day after Easter and you still have two cartons of leftover hard-boiled Easter eggs in your fridge that you would hate to waste. You could eat each hard boiled egg one by one with salt on top (like you’ve probably been doing for the past weekend). Or, you could invent those eggs into an innovative dish that your family will actually enjoy eating. Think deviled eggs with updated flavors, springtime egg salad, and a few recipes from across the ocean. You’ll be glad the Easter bunny left you with enough eggs to try them all!

6 Recipes for Leftover Easter Eggs

Chicken Tikka Deviled Eggs

A white plate holds an array of chicken tikka deviled eggs covered in an orange chili oil.

Deviled eggs are a go-to whenever you have leftover hard-boiled eggs, but why opt for the same flavor you always make? Our Chicken Tikka Deviled Eggs are an Indian-fusion of flavors. The eggs are pickled in spiced vinegar before getting drizzled in a homemade chili oil. 

Green Goddess Egg Salad

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

Egg salad and springtime go together better than BBQ in the summertime. Try a Green Goddess Egg Salad inspired by the beloved Green Goddess dressing. It’s a fresh take with seasonal ingredients like chives, dill, and parsley from your local farmers market. 

Egg Masala Puffs

An aerial view of four Egg Masala Puffs on a grey plate with micro greens underneath.

Throughout bakeries in India, Egg Masala Puffs line the displays, inviting a bite that’s crispy and tender all at once. Masala spices coat buttery squares of puff pastry which cradle a perfectly cooked egg. Try it for breakfast alongside a hot cup of coffee or chai. 

Deviled Eggs with Caviar

a wooden board on a piece of white and gray marble on a wooden table with six deviled eggs topped with caviar and garnished with chives

Eggs and caviar: minimalist and simple, yet excellent. The caviar adds special nuances of rich, nutty, and salty flavors to a traditional Deviled Egg. Plus, if you’re seeing any family after Easter, these make amazing, elevated hand-held appetizers. 

Chorizo Scotch Eggs with Chimichurri

Chorizo Scotch Eggs with Chimichurri sits on a white plate surrounded by greenery.

The elusive scotch egg sounds intimidating, but when broken down, the recipe is easy to follow even for beginner cooks. Our Chorizo Scotch Eggs use a savory bed of chorizo to encase the egg. A homemade Chimichurri accompanies the fried delights for a kick of heat. 

Mother’s Day Deviled Eggs

A woman in a white dress and wide brim hat smiles and leans forward as she sprinkles paprika over deviled eggs.

If nothing else here tickles your egg-fancy, you can’t go wrong with a traditional deviled egg. Our Mother’s Day Deviled Eggs are classic and satisfying with a gorgeous wine pairing. Sink your teeth into the creamy filling of smashed egg yolks, mayo, and palate-pleasing spices inside a firm egg white. 

Story by Kylie Thomas

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Chicken Tikka Deviled Eggs

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A white plate holds an array of chicken tikka deviled eggs covered in an orange chili oil.

It’s the day after Easter. We are asking ourselves once again what we are going to do with all of the hard boiled eggs in the fridge. TABLE Magazine contributor Veda Sankaran (also known as @jalsabyveda) came up with an answer that you simply have to try. She pickles the eggs first in spiced vinegar. This makes them both beautiful and delicious, and then fills them Indian-inflected magic. The results of these Chicken Tikka Deviled Eggs are simply wonderful!

Where Does Chicken Tikka Come From?

The word “tikka” means bites or pieces in Farsi, and versions of this dish have existed for a very long time. The most popular recipe, chicken tikka masala, potentially has its roots in the United Kingdom. Ali Ahmed Aslam, a Pakistani-Scottish chef in Glasgow, claimed to have sold the first tikka masala as a menu item for British audiences. Trying to figure out who created it originally may be a little bit like trying to find out who created chicken noodle soup. It’s just kind of always been around. But it’s a delicious recipe, and the spices combined in Chicken Tikka Deviled Eggs make for a perfect savory combination.

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A white plate holds an array of chicken tikka deviled eggs covered in an orange chili oil.

Chicken Tikka Deviled Eggs


  • Author: Veda Sankaran

Description

A spicy Easter delight.


Ingredients

Scale

For the pickled eggs:

  • 12 boiled eggs, peeled
  • 2 cups white vinegar
  • 2 cups water
  • 1 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp black peppercorn
  • 3 Guntur Sannam chilies or other variety of dried Indian chili pepper
  • 1 tbsp whole coriander seeds
  • 1 tsp cardamom pods
  • 3 large bay leaves
  • 1” piece of cinnamon bark
  • 1 tbsp turmeric

For the deviled eggs:

  • 6 pickled eggs, sliced vertically
  • 1 ½ tbsp mayonnaise (I prefer Duke’s)
  • 2 tbsp finely diced shallots
  • 3 tbsps of leftover chicken tikka sauce
  • 4 two inch pieces of leftover chicken tikka, finely minced
  • ¼ tsp brown sugar
  • pinch of salt

For the curry leaf, turmeric, chili oil:

  • 4 tbsp neutral oil, like rice bran, vegetable, or canola
  • 1 tsp Kashmiri chili powder
  • 1 tsp turmeric
  • 6 large curry leaves, finely minced


Instructions

For the pickled eggs:

  1. In a small saucepan, heat the vinegar and water with the sugar and salt. Once it is warm, add in all the spices and simmer for 2 minutes.
  2. Place the boiled eggs in a container that can be tightly sealed, whether that is a glass mason jar or tupperware container that has a tight lid. Make sure whatever you choose, that the eggs have enough room to roll, as you will periodically be gently shaking it to evenly distribute the spices.
  3. Once the pickling liquid has simmered for two minutes, take it off the heat and let cool slightly before pouring it along with all the spices over the eggs. Make sure that the eggs are completely submerged, before sealing the container.
  4. As the spices will settle, especially the turmeric, make sure to carefully swirl the container holding the eggs every day. It’s best to wait at least 3 days before eating the eggs for maximum flavor. The longer they stay in the pickling liquid, the more intense the vinegar flavor, so if you prefer a stronger pickled egg, wait for a few more days before eating.

For the deviled eggs:

  1. Carefully remove the egg yolks from the pickled eggs and flake with a fork until there are no big chunks of yolk. Add the mayonnaise, finely chopped shallots, minced chicken tikka, and the tikka sauce and then combine.
  2. Once everything is combined, add the brown sugar and salt. Taste and if you feel like you would like more tikka sauce or mayo, go ahead. This recipe is a guideline, so feel free to adjust to your preference.
  3. Use a spoon or a piping bag to fill the egg whites with the deviled yolks. Before serving, drizzle with the curry leaf, turmeric, chili oil.

For the curry leaf, turmeric, chili oil:

  1. Warm the oil in a small skillet until it is hot enough to release the flavor of the spices, but not to burn them. Use a food thermometer to make certain the oil does not get hotter than 370 degrees. I prefer my oil to be between 270-300 degrees.
  2. Place the minced curry leaves, Kashmiri chili powder, and turmeric in a heatproof dish. Once the oil is hot enough, pour over the spices and stir. Let sit for at least 15 minutes for the oil to infuse before drizzling over the eggs.

Recipe by Veda Sankaran
Photography by Dave Bryce

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Green Goddess Egg Salad

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

It’s not officially springtime until egg salad graces your lunch or dinner table. And although you may remember egg salad sandwiches as an afternoon childhood snack, there’s a lot more to this simple yet creamy and delicious dish.

Green Goddess Egg Salad Recipe

INGREDIENTS

6 hard-boiled eggs, peeled
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
Salt and pepper, to taste

INSTRUCTIONS

  1. Rough-chop eggs and place in a bowl.
  2. Mix with other ingredients until herbs are mixed in and the yolks start to mix in with the mayonnaise and Dijon.
  3. Serve on Green Goddess Egg Salad on a bed of sprouts and thinly sliced radishes.

Try another way to use your hard boiled eggs with our Deviled Eggs with Caviar.

Recipe and styling by Anna Franklin ⁠/ Photography by Dave Bryce

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Natural Dye Recipe for Easter Eggs

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Bowls of dyed Easter eggs in yellow, blue, pink, and grey.

One trip to the grocery store on Friday, and you have what you need to make Easter Sunday naturally beautiful. This Natural Dye Recipe for Easter Eggs project is great for kids, as well as for crafty adults — and making these eggs reminds us that nature provides not just food, but color, too. You might just find yourself saving onion skins in a paper bag for your next craft project.

Powders and vegetables in vibrant colors on a purple table.

The Natural Dyes for These Easter Eggs

You may have some of the ingredients for these natural dye Easter eggs on hand, but we’ve included a shopping list, and some basic instructions. Our natural dye eggs use turmeric, blueberries, red beets, red cabbage, carrot greens, and onion skins. Each of these has its own coloration and character and will need its own pot to let your Easter eggs steep in. This is a great way. to teach kids about vegetables they might not want to eat. For other fun ways to use Easter eggs, check out our additional Easter egg dyes.  

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Bowls of dyed Easter eggs in yellow, blue, pink, and grey.

Natural Dye Recipe for Easter Eggs


  • Author: Keith Recker

Description

Get the most vibrant colors out of your eggs.


Ingredients

Scale
  • 2 dozen white eggs
  • 1 quart of white vinegar
  • 1 box of baking soda
  • 2 pints blueberries
  • 1 jar of ground turmeric
  • 6 fresh red beets
  • 1 red cabbage
  • 3 cups yellow onion skins (Or red onions skins, but don’t mix.)
  • 6 cups carrot greens (Just the leafy tops… but don’t worry if you can’t get them. You can leave these off.)


Instructions

  1. Each colorant needs its own non-reactive pot: turmeric, blueberries, red beets, red cabbage, carrot greens, onion skins. You can do each ingredient one at a time, cleaning your pot thoroughly in between, or you can brew up each colorant simultaneously using multiple pots.
  2. Put a quart and a half of water into a non-reactive pot. Add at least 3 cups of your dye ingredients (except for turmeric, where 1/4 to 1/3 of a cup will do). Chop the beets and the cabbage. The rest can get tossed in.
  3. Here’s where the options start. If you want brighter colors, add 1/2 cup of white vinegar: the acidity helps make the colors a bit more vivid. If you want moody colors, throw in a rusty nail or a couple of rusty washers: the iron content shifts the color towards darker values.
  4. With red cabbage, it’s nice to try two pots: one with vinegar, and one with a half cup of baking soda. The alkilinity of baking soda shifts the color to a beautiful Egyptian blue.
  5. Boil the dyestuffs for 10 minutes, and then gently add ROOM TEMPERATURE eggs. Boil for another 8 minutes or so. Turn the heat off. Remove one egg from each color and wrap it tightly in kitchen twine. Immerse those eggs in a different color of your choosing. Let eggs sit overnight in their various liquids, occasionally stirring or basting the eggs if they are not completely covered in liquid.
  6. Remove the eggs the next morning then unwrap any twine. Be inventive now: while wet, the pigment is still malleable. You can gently rub stripes into the surfaces, or make dappled marks with your fingertips. You can dip your fingers in another color and add nuances and marks. You can sift salt over a wet egg and let it dry. When you brush it off, interesting textures remain.
  7. You can choose to pour dye liquids into small bowls, and let eggs sit partially covered in contrasting colors. Keep playing with the surfaces until you have something unique and rich… like Nature itself!

Story and photography by Keith Recker

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5 Ways to Dye Easter Eggs

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A bowl holds Pysanky designed Ukrainian Easter eggs with green easter grass underneath them and some loose on the table.

Happy (almost) Easter! As spring blossoms around us, it’s time to dive into the creative and enjoyable tradition of decorating eggs. Whether you’re a seasoned pro or a first-time dyer, there are plenty of exciting and unique ways to dye Easter eggs. Some of these recipes use a variety of natural foods to make dyes while others use just a handful of flowers and onion skins to make unique designs. Get ready to unleash your inner artist and transform ordinary eggs into vibrant works of art that will brighten up your Easter celebrations.

Powders and vegetables in vibrant colors on a purple table.

5 Ways to Dye Easter Eggs

Natural Dye Recipe for Easter Eggs

Bowls of dyed Easter eggs in yellow, blue, pink, and grey.

Did you know you can make naturally dyed eggs with ingredients you probably already have in your kitchen? Products like blueberries, ground turmeric, beets, and red cabbage create gorgeous colors of blue, orange, pink, and purple. Experiment with these and other foodstuffs, and you might just make a brand new color.

The Art of Pysanky

A bowl holds Pysanky designed Ukrainian Easter eggs with green easter grass underneath them and some loose on the table.

Pysanky are Ukrainian wax-painted Easter eggs that are decorated in stunning patterns “written” with a pysak or stylus. These beauties are a long-standing Easter tradition said to bring good luck and fortune. Learn more about this tradition from Ukrainian folk artist Lesia Pina. She teaches you how to make your own Pysanky with hot wax, natural dyes, and a candle.

Using Flowers and Plants by Ciao Florentina

Dyed Easter eggs sit in an egg container with flower and leaf shapes designed on their shell.
Photo courtesy of Ciao Florentina

If you’re looking to add a special design to your Easter eggs, small flowers and leaves make the perfect stencil. Just stick your favorite clover onto the egg with a droplet of water, dip in naturally-made yellow onion dye, and bask in the simplicity of this process. You can even add beets to the onion dye for a deeper burgundy color.

Shaving Cream Marble Eggs by Better Homes and Gardens

A white bowls holds various colorful marbled dyed Easter eggs.
Photo courtesy of Brie Passano for Better Homes and Gardens

While shaving cream as an egg dyeing process sounds like a crazy idea, it actually creates the smoothest pastel marble designs. It’s also a fun hands-on way for the kids and adults to take joy in the Easter festivities. All you need is a pan of old fashioned, foamy shaving cream, drops of food dye, and a toothpick to swirl your design.

Marble Eggs by SOS Kitchen

Four marble colorful dyed Easter eggs sit on a pink plate surrounded by silk and egg cups.
Photo courtesy of SOS Kitchen

Yellow, red, and white onion skins, leave these eggs looking like a stained glass window. The steps for this recipe are much like dyeing eggs in regular food coloring but with the addition of adhering shredded onion skins to eggs dampened with water. You will need a nylon stocking to hold the skins onto the egg, but it’s simple!

Story by Kylie Thomas

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Green Chile Chicken Enchilada Casserole

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Green Chile Chicken Enchilada Casserole served in a plate which is placed on a wooden surface

Green Chile Chicken Enchilada Casserole changed my life. Yes, a life-changing casserole! Over the years since I found The Honorable Manuel Lujan, Jr.’s recipe for enchilada casserole, my version has evolved to this one. I did have the opportunity, some years after I moved to New Mexico, to meet Mr. Lujan. He was astonished to hear how his recipe (really his wife Jean’s) had altered my future. This recipe is excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!

Tips for Making A Chicken Enchilada Casserole

You can assemble this casserole up to 8 hours ahead in the refrigerator. When you’re making it, be wise and deliberate about your layering. Start with a layer of sauce on the bottom of the dish to prevent sticking. Then alternate layers of tortillas, chicken, cheese, and sauce. Use a mix of cheeses like cheddar, Monterey Jack, and Oaxaca for depth of flavor and gooey texture. Add some cheese between layers and on top for a bubbly finish.

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Green Chile Chicken Enchilada Casserole served in a plate which is placed on a wooden surface

Green Chile Chicken Enchilada Casserole


  • Author: Cheryl Alters Jamison

Description

The best dinner is one that you cook all in one big dish!


Ingredients

Scale
  • 1112 oz can or box of condensed cream of chicken soup
  • 1 cup half-and-half or evaporated milk
  • Vegetable oil or canola oil for frying
  • 1 dozen corn tortillas
  • 2 cups shredded cooked chicken
  • 1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste
  • 4 oz (1 cup) grated mild cheddar or colby cheese
  • 3 oz (3/4 cup) grated Monterey jack cheese
  • ¼½ cup finely chopped onion


Instructions

  1. Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
  2. Heat ½-1 inch of oil in a small skillet until the oil ripples.
  3. With tongs, dunk each tortilla in the oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Repeat with the remaining tortillas. Drain on paper towels. Slice tortillas in quarters.
  4. Make 2-3 layers of the tortilla pieces, chicken, chile, both cheeses, onion, and soup mixture.
  5. Leave enough soup mixture and cheese to top the casserole generously, covering all of the tortilla pieces.
  6. Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.

Make All the Recipes in Cheryl Alters Jamison’s Life in 5 Dishes at Home

Green Chile Chicken Enchilada Casserole

Wilted Lettuce Salad

Chile Rellenos

Morning Migas

Apple Pie

Adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison

Recipe and Story by Cheryl Alters Jamison
Styling by Merrie O’Donnell and Keith Recker
Photography by Dave Bryce

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Morning Migas

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Morning Migas served in a skillet

James Beard Award-Winning Chef Cheryl Alters Jamison looks back at her life and shares a Morning Migas recipe to tell her story. 

“When I made a trip to Santa Fe in 1977, the guy my friends and I were visiting whipped up breakfast,” Alters Jamison explained. “It was more Tex than New Mex, a sensational scramble of eggs with chiles, cheese, and tortilla chips, my introduction to migas. Eventually, I married the cook. Once we got our own flock of chickens, migas began to show up on the menu most weekends.”

(Excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!)

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Morning Migas served in a skillet

Morning Migas


  • Author: Cheryl Alters Jamison
  • Yield: Serves 4-6 1x

Description

A skillet full of Southwestern flavors for breakfast.


Ingredients

Scale
  • 9 large eggs
  • 3 tbsp water, milk, or cream
  • Salt to taste
  • 1 small red-ripe plum tomato
  • 1 fresh New Mexican green chile or poblano chile
  • 2 tbsp unsalted butter or olive oil
  • 1 fresh jalapeño chile
  • 1 small onion, cut into very thin half-moons
  • About dozen tortilla chips, broken into bite-size pieces
  • 68 oz mild cheddar cheese, grated
  • 2 tbsp minced fresh cilantro, optional
  • Extra whole tortilla chips, diced red-ripe tomato, grated mild cheddar cheese, cilantro sprigs, or sour cream, optional


Instructions

  1. Crack the eggs into a medium bowl and add the water and salt. Whisk just long enough to combine. You should still see large bubbles. Set aside.
  2. Roast the tomato, green chile, and jalapeño. Either hold each on a fork directly over the flame of a gas burner or place them on a baking sheet under the broiler until browned all over and blackened in spots. The tomato skins, in particular, will probably split a bit.
  3. Place the green chile and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, finely chop the tomato and its charred skin. Strip the peel off the green chile and jalapeño, or as much as comes off easily. Slice the chiles open and remove their seeds and, if you wish, the veins that run lengthwise (which cuts the heat a bit). Slice the green chile into thin strips and mince the jalapeño.
  4. Warm the butter in a large skillet over medium heat. Add the onion and sauté until limp, then stir in the tomato, chiles, and their juices and heat through. If they give off enough liquid to make the mixture watery, cook briefly until most of the liquid evaporates.
  5. Reduce the heat to medium-low then pour in the egg mixture and stir up from the bottom of the skillet as it cooks to your desired doneness. About a minute before the eggs are done, add the chips, stirring them in well. Remove the eggs from the heat, and stir in the cheese and cilantro if desired.
  6. The dish is popular because it tastes great, not because the jumble of ingredients looks beautiful. Dress the migas with one or more of the garnishes to enhance the visual appeal if you like then serve immediately.

Make all five recipes from Cheryl Alters Jamison’s Life in 5 Dishes at Home

Green Chile Chicken Enchilada Casserole

Wilted Lettuce Salad

Chile Rellenos

Morning Migas

Apple Pie

Recipe and Story by Cheryl Alters Jamison
Styling by Merrie O’Donnell and Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

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