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Sicilian Veal Roulade

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A pan holds a Sicilian Veal Roulade with plenty of herbs and a dark sauce on top.

There’s nothing quite like the smell of a hearty tomato sauce simmering on the stove like in our Sicilian Veal Roulade recipe. This dish echoes the bright, warm flavors of Sicily, bursting with a sharp bite from the kalamata olives and sun-ripened, rustic tomato sauce. Peppered with potatoes, mushrooms, and finished off with a pour of white wine, this dish is the best way to brighten and soothe the soul.

Prepping Veal Cutlets for Cooking

Veal cutlets come from the top round and will be about a quarter inch thick, and to properly roll our roulades, we want them thinner and offering a larger surface area. You can ask your butcher to prep them for you, or more enjoyably, you can do this at home. Simply place your veal cutlet between two pieces of parchment paper or cellophane, and pound with the flat side of a meat mallet, skillet, rolling pin or wine bottle until they are about an eighth inch thick. Now, you’re ready to roll.

Sicilian Veal Roulade Recipe

Sicilian Veal Roulade Ingredients

  • 4 large veal cutlets
  • 3 cups of baby spinach
  • 3 cups diced mushrooms
  • 1 large onion
  • 1/2 cup of pecorino romano cheese
  • 4 tbsp olive oil

For the Sauce:

  • 3 potatoes
  • 1/2 cup kalamata olives
  • 1 large yellow onion, diced
  • 1 bunch string beans
  • 3 cups diced tomatoes
  • 1/2 can tomato paste
  • 2 cups white wine
  • 2 tbsp oregano

Veal Roulade Instructions

  1. Finely dice spinach, mushrooms, onions, and saute with olive oil and cook until spinach is soft and onions are translucent. Season with salt and pepper to taste. Stir in grated pecorino. Set aside and let cool.
  2. Use a meat tenderizer to thin veal cutlets. Salt and pepper inside and out. Add stuffing and roll like a pinwheel and tie with butcher string.
  3. Sear the outside of the veal roulades in your dutch oven with olive oil. In the same pot add your large diced potatoes, onion, and saute for 3 minutes. Add all other sauce ingredients. Cover and cook on low/medium heat for 45 minutes. Garnish with microgreens.

Recipe and Photography by Pennsylvania Beef Council / Story by Maggie Weaver

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New Mexico Chef’s Favorite Day Off Eateries

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Two people poke their forks at food on white plates at a table in New Mexico.
Photo courtesy of Elliot Archuleta

In New Mexico, we’re spoiled for choice with everything from a quick bite from a food truck to fancy white-tablecloth dining. But what about the hidden gems where we might find the best burritos, carne adovada, flakiest pastries, or the must-have dinner? We asked four New Mexico chefs where they go on their day off, when they’re not behind the stove–and what their favorite dishes are.

Start the Day Right

Pantry Rio 

Chef Dakota Weiss of Santa Fe’s Catch Poke, Capital Coal Neighborhood Eatery, and Albuquerque’s Notorious Poke at Sawmill Market says, “I am a sucker for breakfast at downtown Santa Fe’s Pantry Rio. I usually stick with a Smothered Burrito Christmas without eggs, but full of protein, potatoes, and tons of cheese.” 

Mille
Photo courtesy of Mille

Ramblin’ Café 

A 35-year resident of Santa Fe, Chef James Campbell Caruso of La Boca, Taberna, and La Boca Bodega says his secret breakfast spot is Ramblin’ Café, a family business tucked away in a tiny strip mall on Second Street. “The carne adovada and eggs is my go-to order. And their red chile is happening.”

Clafoutis and Mille 

Caruso also frequents Clafoutis and Mille, both French hot-spots with stellar pastry selections. He admits, “When I am at Clafoutis, I want to eat all the pastries, so I buy some and share with my staff. I also love their quiche. At Mille, I love the crepes—every type—and the Croque Madame. Mille also has sensational pastries that pair beautifully with their great coffee.

Vic’s Daily Cafe 

When Executive Chef Marc Quinones of Hotel Chaco’s Level 5 goes out for breakfast, it’s always Vic’s Daily Cafe. “Chef and owner Victor Pandazis is the real deal and everything on his menu is mouthwateringly delicious! My go to is El Vaquero—a huge portion of hand-battered chicken-fried steak smothered with red chile and cheese.” 

Clafoutis
Photo courtesy of Clafoutis

Burque Bakehouse 

Albuquerque’s Chef Jennifer James of frenchish isn’t much on breakfast, “But If I’m up early on the weekend, I’ll go to Burque Bakehouse and get a coffee. Their Kouign Amann are caramelized crunchy goodness or a canelé is a practice in precision and a deep, dark complement to my coffee.”

Midday Munching

Duran’s and Oni 

James segued quickly toward lunch. “If I am out and about on a Monday or Tuesday and need a tasty lunch, I go to Duran’s downtown or Duran’s Station or Oni. At Duran’s, I always get the Carne Adovada Burrito. Smothered. No onions. Oni is also chef owned and -driven, and I order anything on the menu. The ramens and the tartare are not to be missed.”

High Noon Restaurant & Saloon and Mr. Powdrell’s Barbeque 

Chef Quinones goes to Mr. Powdrell’s Barbeque for a lunchable Beef Brisket & Cheese Sandwich. He added, “I’m also a huge fan of the Red Chile Beef Bites at High Noon Restaurant & Saloon in Old Town.”

Horno
Photo courtesy of Horno

The Dinner Bell

Horno 

Santa Fe chefs Caruso and Weiss called out Horno as their top dinner haunt. Caruso said, “Horno is across the street from my restaurant, but also what I believe to be the best restaurant in town. There aren’t many chefs who care as much as Dave does.” With a nod, Weiss added, “It doesn’t matter what mood you are in and what you want to eat, you will be satisfied. The dumplings with the coconut broth, that is a definite yes! Any version of his hanger steak is also a definite yes, as are the pork belly skewers.” 

Mesa Provisons
Photo courtesy of Gabriella Marks for Mesa Provisions

Mesa Provisions 

On the rare occasion that a chef gets to escape dinner service and enjoy a luxurious dinner out, the chefs in each city were in agreement about where they head. In Albuquerque, Mesa Provisions tops the list, where Steve Riley holds court with his seasonal menu. James said, “I’ll order almost the whole menu because you can’t go wrong.” Quinones concurred and said, “Steve is my favorite chef right now. His Smoked Half Chicken hits the spot for me every time!” 

Neko Neko 

A perfect food day is never complete without dessert and Weiss recommends Neko Neko at the Sawmill Market. She said, “The ice cream cone is warm and crunchy on the outside and soft and gooey on the inside. Their flavors are crazy exciting—from the pandan to the yuzu, but the watermelon is my favorite. You can add toppings like Fruity Pebbles, condensed milk, mochi. It’s fun and it’s not something you see anywhere else in New Mexico.” 

Neko Neko
Photo courtesy of Neko Neko

Our Chef Experts

James Campbell Caruso
La Boca, Taberna, La Boca Bodega

Jennifer James
Frenchish

Marc Quinones
Hotel Chaco’s Level 5

Dakota Weiss
Capital Coal Neighborhood Eatery, Catch Santa Fe Poke, and Notorious P.O.K.E.

Story by Heather Hunter

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Recipes and Wine Picks for Easter Dinner

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A set of wines and plates on an Easter dinner table

As Easter approaches, it’s time to gather with loved ones and indulge in a feast that celebrates the spirit of the spring season. Whether you’re planning a traditional Easter dinner or looking for innovative recipes to add a modern twist, we have just the recipe to add to your table. From succulent roasted lamb and glazed ham to vibrant spring salads and tasty desserts, we’ve curated a collection of mouthwatering recipes that will elevate your Easter celebration to a culinary masterpiece. Get ready to delight your guests with flavors that embody the essence of this joyous season. Plus, view our top Easter wine picks from contributor Adam Knoerzer to create a dinner that’s completely planned through.

Recipes and Wine Picks for Easter Dinner

Ham With Blueberry Yuzu Glaze

An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

The ham is the centerpiece of the Easter dining table but it doesn’t have to be the basic honey-glazed ham you’ve always had. Our Blueberry Yuzu Glaze is a marriage of sweet and spiced flavors with a hint of berry for something different. Add a delicious decoration of rosemary pecans and your gathering is ready. 

Rack of Lamb with Traditional English Mint Sauce

rack of lamb

If you’re looking for a protein that isn’t ham, lamb is another popular choice for your main Easter dish. It’s tender and absorbs all the yummy flavors it’s cooked in. In this case, our Rack of Lamb is paired with a Traditional English Mint Sauce. This sauce is vinegar-heavy with tinges of fresh mint which compliments the slightly-gamey taste of lamb. 

Roasted Potato Salad

Three individual blue bowls above a green serving bowl filled with a vibrant potato salad of yellow, green, red, and purple ingredient

Easter is a great marking of the spring season and having a spring side on hand can enhance fresh flavors at your table. Our Roasted Potato Salad is loaded with good-for-you ingredients like celery, arugula, and red onion. Plus, the addition of a vinegar-based dressing instead of the usual mayonnaise makes the salad lower in sugar, fat, and even more tasty with the additional zest.

Brussels Sprouts in Orange and Apricot Sauce

An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

When cooking vegetables, you can ultimately create a whole new dish just by experimenting with different additions. Here we take brussels sprouts and roast them in an orange apricot sauce that becomes like a glaze. It gives the brussels sprouts a sweet kick you wouldn’t expect from this hearty veggie. Finish this dish off with some fried onions for an extra crunch. 

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

If you’re looking for a light, spring salad to serve before your dinner, try this medley of farmer’s market produce. The main feature of this salad is the farro, a rich, nutty grain that’s filling but not overpowering. We adorn this ancient grain with roasted radishes, feta cheese, pomegranate seeds, and a Mint Lime Vinaigrette that you’ll start using on all your salads.

Carrot Miso Cupcakes

A flat-lay view of seven carrot miso cupcakes.

You can’t have a proper Easter feast without dessert. These delectable Carrot Miso Cupcakes are an elevated nod towards the Easter Bunny. They use fresh grated carrots in the batter and little carrot decorations on top. Plus, a touch of white miso paste balances out the sweetness of the cream cheese frosting with a unique, mild umami flavor. 

The Wines

Pierre Sparr Crémant d’Alsace Brut Rosé NV (Alsace, France)

A beautiful pale salmon color in the glass, this standout offers high-quality fizz full of soft red fruit flavors like strawberry and underripe cherry with a creamy mousse and a hint of toasted nuts.  Serve as a welcome drink or enjoy throughout your meal.

Zorzettig Friulano 2021 (Friuli, Italy)

This is a bargain find on shelves. This white wine is full of delicate and crisp pear and melon aromas accompanied by spring blossoms. On the palate, a burst of refreshing citrus brightens things up and preps you for your next bite.

De Wetshof “Limestone Hill” Chardonnay 2022 (Robertson, South Africa)

Completely unoaked, this Chardonnay is sure to be a crowd-pleaser. It has pristine aromas and flavors of juicy grapefruit, white peach, and a kiss of nuttiness. This is for all of your friends and family who swear they don’t like Chardonnay. It is a wine to change hearts and minds with utter deliciousness thanks to the chalky limestone soils in which the grapes grow.

Türk Blauer Zweigelt Elegant 2021 (Niederösterreich, Austria) 

This juicy red wine offers tons of sour cherry, blackberry, and raspberry aromas and flavors without weighing down the palate thanks to its velvety and soft tannins and high acidity. If you’re looking for a cheaper alternative to Pinot noir or Beaujolais, give this Zweigelt a look.

Domaine des Tourelles ‘Vieilles Vignes” Carignan 2020 (Bekaa Valley, Lebanon)

Fleshy red fruits swirl around the nose accompanied by hints of licorice root, rosemary, and earth for a satisfying sip that delivers bold flavor with finesse thanks to its silky smooth tannins and time aging in concrete. If lamb or other red meats find their way to your table, make sure this wine is in your glass for maximum enjoyment.

Story by Kylie Thomas and Adam Knoerzer
Photo by Juliette F

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4 Ways to Design Your Stairs

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A staircase is embellished in multi-patterned and colored tiles.
Photo courtesy of Norman Design Group via Centsational Style

Don’t let the fact that staircases have a utilitarian function get in the way of turning them into a design moment, something to bring you a bit of joy every time you go up or go down. With a little bit of paint, tile, or some hardware, it’s easy to transform this place of transition into a place of wonder.

Two stair robs sit side by side, a bras on on the left and a gold one on the right.

Left: Rejuvenation, Plain Finial Stair Rod, photo courtesy of Rejuvenation Right: P. E. Guerin, Pineapple Carpet Rod Finial, photo courtesy of P. E. Guerin

Stair Rods

Practical or fanciful (sometimes both) this 18th century invention was originally meant to convey grandeur and opulence. It still can. Opt for simple rods with unadorned brackets or go for it with highly polished brass rods and elaborate finials. Both do the job (holding the rug in place) but bring varying degrees of decoration.

A staircase is embellished in multi-patterned and colored tiles.

Photo courtesy of Norman Design Group via Centsational Style

Tile and Wallpaper Risers

Stair risers are a perfect place for a little extra something. You get a view of the whole thing from straight on, or little bits as you ascend. For something modest, go with plain colored tile or paint; for something more elaborate, use tile with bold prints or paint in different colors for each step.

Two pictures side by side of different blue painted staircases.

Left: Faux Carpet, photo courtesy of Jenny Keenan Design Right: Just the Risers, photo courtesy of Crown Paints

Paint

A bit of trompe l’oeil (although it’s not going to really trompe anyone, it’s still fun) whereby you paint on a “runner”. Choose a contrasting solid color or go wild with pattern. You can stencil on embellishments or paint on stripes or dots or whatever makes you happy.

Two carpet runner patterns side by side. The left is a blue with lines on the side and the right is red, beige, and blue in patterned lines.

Left: Ric Rac Herringbone Right: Santa Cruz Stripe Cerise, photos courtesy of Jennifer Manners

Stair Runners

Instead of a traditional carpet stair runner, opt for something out of the ordinary. Choose grasses, flat weaves, or other texturally rich examples.

Story by Stephen Treffinger

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Sunday Bolognese Sauce

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A meaty pasta dish in a black bowl

Sundays are the moments for loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.

What is Bolognese Sauce?

You’ll sometimes hear Bolognese sauce referred to as ragù alla bolognese, its proper name in Italian. Everyone claims they have the “most authentic” or “the best” bolognese sauce, but ours focuses on how this dish brings people together through food. This is part of the beauty of Italian cuisine. It focuses on share-ability and heartiness. Bolognese sauce originates in the town of Bologna, but people all around the world now make it. (Ask any of your Italian friends, and you’ll probably hear a recipe with personal and regional tweaks). But it’s been around for a long, long time. The first Bolognese sauce came from Alberto Alvisi, the cook for the Cardinal of the region in the 18th century.

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A meaty pasta dish in a black bowl

Sunday Bolognese


  • Author: Gabe Gomez

Description

This sauce could feed an army.


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup Sangiovese Wine
  • 2 tbsp tomato paste
  • 2 cups canned plum tomatoes
  • 1/2 cup whole milk cup
  • Pinch of Salt to taste
  • Pinch of pepper to taste
  • 2 bay leaves
  • pounds dry pasta (Your choice, bucatini or tagliatelle will do nicely)


Instructions

  1. In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then  add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.
  2. Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.
  3. Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.
  4. Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally
  5. Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.

 

Recipe by Gabe Gomez
Photography by Emanuel Ekstrom

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Spring Paint Trends 2024

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A midnight blue painted room with a bright pink door open.

Spring paint trends can give you an inside look at what tones may coordinate with your everyday life. Explore our top picks for 2024 with swatches from Benjamin Moore that bring minimalism, maximalism, and nature into your home.

Pale neutral and full green paint swatches in two rows to show spring paint trends.

 

Minimalism

As we adopt a more focused and positive outlook for the future, crisp and uncluttered spaces provide clarity of mind, making minimalism a style of choice. This aesthetic continues to evolve by infusing warmth through color, natural materials, and texture, as well as notes of Japanese and Scandinavian design. Embracing natural light and then drawing connections between tranquil landscapes outside and interior comforts result in the truly welcoming rooms we crave.

Color selections are infused with warmth while remaining fresh and rejuvenating. Slightly tinted neutrals provide variety and softness for an enveloping and comforting ambiance.

A set of wooden stairs painted white with the side painted a dark blue spring color.

Painted using Decorator’s White OC-149

Decorator’s White OC-149:

A designer favorite year after year, Decorator’s White has just a touch of cool gray for a sleek, stylish appeal while making this an incredibly versatile hue.​

Calm OC-22:

Per its name, a slight touch of grayed violet exudes a soothing mood, making this color a very popular choice.​

A living room with a beige eggshell white spring painted wall, fully furnished.

Painted using Steam AF-15

Steam AF-15:

For a white that is just slightly softened and infinitely versatile, Steam is an ideal hue for both walls and trim.​

Pristine OC-75:

This delicate off-white has a soft blush cast, making it both welcoming and flattering.​

A four poster bed set sits in a white/beige spring paint colored room with a window letting sunlight shine through.

Painted using Gray Mist OC-30

Alabaster OC-129:

A touch of pink brings warmth to this white hue while maintaining a crisp look.​

Gray Mist OC-30:

Hushed greige tones contribute to the versatile quality of this hue, particularly when working with neutral color palettes. ​

A fireplace splits the middle of a room with two chairs and a painting on the wall.

Painted using Wind Chime AF-465

Wind Chime AF-465:

A soft celadon, Wind Chime delivers a sense of harmony and tranquility that is perfect for any room.​

Pashmina AF-100:

This sophisticated neutral has the right amount of warmth and works well with many decorative styles.

Various brightly colored paint swatches in all colors of the rainbow to show Spring Paint trends.

 

Maximalism 

After several years of neutrals dominating color selections, self-expression and a willingness to indulge in color creates the backdrop for spaces designed in a maximalist style. Bold, saturated hues that are unapologetic and exuberant delight the eye while making an impactful statement. Both large and small spaces benefit from the desire to bring personality and fun into the home, resulting in memorable rooms that are sure to tell a visual story.

Saturated colors, whether deep or pale, drench spaces demonstrating a willingness to play with color and explore unique color pairings. To enhance the vibrancy and character of these hues, crisp white, and a navy so deep it is almost black provide contrast, heightening the dramatic looks associated with maximalism.

A kitchen painted with white and yellow paint with black accents on the stove, sink, and lights.

Painted using Stuart Gold HC-10

Snowfall White OC-118:

For a pristine white, Snowfall White is an ideal choice in its ability to maintain a slight touch of warmth, while remaining crisp enough to pair well with bright colors.​​

Midnight Blue 1638:

This intriguing blue is just a step away from black, resulting in a hue that is slightly softened while maintaining a wonderful depth.​

A midnight blue painted room with a bright pink door open.

Painted using Midnight Blue 1638

Raspberry Blush 2008-30:

This vivacious coral brings charisma and energy to a room, making the walls a main event filled with personality.​​

Romance 1333:

A mid-tone pink that makes a bold statement even with a small dose, especially when paired with super deep hues, or fresh white.​​

Spring Rain 723:

For a crisp sky blue that falls at the lighter end of the mid-tone blues, this color has personality while evoking a clear summer sky.​​

A bedroom with a dark blue wall behind a bed that has dark blue sheets to match.

Painted using Blueberry Hill 812

Blueberry Hill 812:

Infused with a touch of violet, this saturated blue takes a step away from a true primary that is sure to stand out.​​

Casco Bay 2051-30:

This deep teal hue takes its inspiration from the colors of the tropics, creating an effect that is both dramatic and soothing.​

Stuart Gold HC-10:

A vibrant gold hue often associated with traditional interiors remains modern through its boldness and ability to bring unexpected color to an interior.

 

Various pale and neutral paint swatches showing Spring Paint Trends of 2024.

Influenced by Nature

Whether relaxing at a seaside retreat, taking a walk on a trail through the woods, or looking out over a snowy vista in the mountains, nature is a strong source of color inspiration for our homes. The colors of our natural surroundings are familiar and comforting, with an air of stability reassurance that gives a rooted feel to interiors. Particularly as lines between interior and exterior living spaces continue to blur, nature-inspired hues draw connections to the myriad of colors found in the sky and earth.​

With sustainability and respect for our natural surroundings top of mind, both warm and cool colors reflected in nature never fail to deliver rooms that are welcoming and soothing, with rich deeps that bring timeless elegance to a home.

An open kitchen with plenty of windows and white painted appliances with two blue glass lights hanging above the counter.

Painted using Distant Gray OC-68, Constellation AF-540, and Gray Cloud 2126-60

Distant Gray OC-68:

A classic bright white with a touch of blue-gray that pairs well with hues on the cooler side.​​

Gray Cloud 2126-60:

This pale gray has a soft blue undertone, creating an ethereal sensibility.​

A bed room with wooden boards behind the bed and a dark pale green paint behind it as well.

Painted using Collector’s Item AF-45 and Gloucester Sage HC-100 

Collector’s Item AF-45:

This off-white balances the right amount of cream and then a slight touch of pink, making this a flattering and flexible color.​​

Constellation AF-540:

A pale blue with a dreamy quality, this hue is an ideal choice when just a hint of color is desired.​​

A woman in a blue dress hangs a painting against a sage colored wall with windows outlined in beige.

Painted using October Mist 1495, Natural Linen 966, and Collector’s Item AF-45

Natural Linen 966:

True to its namesake, Natural Linen is versatile enough to be both a rustic and elegant color schemes.​

October Mist 1495:

This gently shaded sage brings a hint of gray to a pale green, anchoring rooms without losing an uplifting quality.​

A dining room area with a wood table and chairs and a wall painted a burnt orange color.

Painted using Terra Mauve 105

Gloucester Sage HC-100:

A hue that conjures mossy greens, Gloucester Sage has the right amount of earthy depth and welcoming appeal. ​

Terra Mauve 105:

This color takes its cues from rich clay hues with warmth and an understated sense of luxury.

Story by Andrea Magno, Benjamin Moore / Photos Courtesy of Benjamin Moore

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Burgundy Braised Lamb Shank Dinner

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A white plate holds a lamb dinner with burgundy braised lamb shank, roasted vegetables, and a homemade dressing, all on a white table.

When Executive Chef, Kevin Hermann makes a lamb dinner, he goes all out. He combines a Burgundy Braised Lamb Shank with fresh roasted root vegetables tossed in a homemade gribiche dressing. Each element balances the other out with a variety of flavors and textures. It all leaves you with a bite that’s juicy, savory, tender, and keeps you coming back for more. Plus, many of the ingredients in this braised lamb shank dinner are perfect to help embrace and welcome the spring season.

What is the Gribiche Dressing in Our Braised Lamb Shank Dinner?

A gribiche dressing means that it uses boiled eggs to make a cold-egg sauce. The yolks of boiled eggs mix into mustard (in our case dijon for more of an elevated sauce) along with whatever other seasonings and herbs the maker desires. To match the Braised Lamb Shank and root vegetables, we’re using capers, tarragon, lemons, chives, and parsley to achieve a flavor that’s tangy, savory, and herbaceous all at once.

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A white plate holds a lamb dinner with burgundy braised lamb shank, roasted vegetables, and a homemade dressing, all on a white table.

Burgundy Braised Lamb Shank Dinner


  • Author: Kevin Hermann

Description

A bit of warmth and comfort for your weeknight meal.


Ingredients

Scale
  • 4 lamb shanks, 9-11oz
  • 1/4 cup olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 Spanish onions, large chunks
  • 1 tbsp rosemary, chopped
  • 2 carrots, large chunks
  • 1 garlic head, split in half
  • 1 bay leaf
  • 4 celery ribs, large chunks
  • 1 cup thyme, whole
  • 1 tbsp black peppercorns
  • 2 qt burgundy wine
  • 4 qt beef or chicken stock

For the roasted root vegetables:

  • 3 red beets, medium dice
  • 3 sweet potatoes, medium dice
  • 1 cup olive oil
  • 812 asparagus spears, trimmed
  • 1 tbsp salt
  • 1 tbsp black pepper

For the gribiche dressing: 

  • 4 whole eggs, soft boiled, peeled
  • 2 tbsp shallot, minced
  • 1/4 cup capers, chopped fine
  • 1/4 cup parsley, chopped fine
  • 1 tbsp tarragon, chopped fine
  • 2 tbsp chives, chopped fine
  • 1/2 tbsp dijon mustard
  • 2 lemons, zested and juiced
  • 1/2 cup olive oil


Instructions

  1. Preheat oven to 450 degrees.
  2. Toss lamb shanks in olive oil, salt, pepper, and rosemary.
  3. Place on baking tray and cook in oven for 25 minutes.
  4. Remove and set aside.
  5. In heavy bottom pot over high heat; combine onions, carrots, and celery with oil from lamb shanks.
  6. Cook on high, stirring occasionally, until ingredients are caramelized dark brown.
  7. Add bay leaf, pepper corns, thyme, and burgundy wine. Reduce by half.
  8. Add stock and bring to a simmer.
  9. Place lamb shanks in a large braising pot. Cover with simmering liquid. Cover with foil.
  10. Reduce heat to 300 degrees. Cook for 2.5 hours.
  11. Remove foil and return to oven for an additional 1 hour or until fork tender.
  12. Remove lamb shanks and set aside.
  13. Strain stock and reduce by 2/3. Remove fat buildup on sauce as it reduces, this will take about 20-30 minutes.
  14. Pour sauce over lamb shanks and cover. Place in warm oven until serving.

For the roasted root vegetables:

  1. Preheat oven to 350 degrees.
  2. Toss beets with 4 tablespoons of olive oil and season with salt and black pepper. Lay onto a baking tray.
  3. Bake for 25-30 minutes or until tender.
  4. Repeat steps 2-3 for sweet potatoes.
  5. In a sauté pan over high heat, add 2 tablespoons of olive oil and asparagus. Season with salt and pepper then cook until tender and crispy on the outside.
  6. Hold vegetables warm until served.

For the gribiche dressing: 

  1. Rough chop soft boiled eggs and combine with remaining ingredients. Whisk vigorously until fully combined.
  2. Store in refrigerator until needed for up to 5 days.

To assemble:

  1. Place lamb shank on the right hand side of the plate.
  2. Place a nice arrangement of vegetables next time the lamb shank
  3. Drizzle 1-2 tablespoons Of gribiche dressing over the vegetables.
  4. Drizzle some of the lamb sauce on the lamb shank and garnish with fresh herbs or flowers if available.

Read the story about how Chef Kevin Hermann made this dinner for a gathering at our TABLE Pro Studios.

Recipe by Chef Kevin Hermann
Story by Kylie Thomas
Shot On Location at TABLE Pro Studios
Photography by Laura Petrilla

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5 Great Serving Trays

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A variety of white and black serving trays scattered over a marble counter.

Serving trays can be a tricky business. Do they have to match your other tableware? Or can you go wild? We recommend going with your gut: pick something great looking that coordinates or clashes. As long as it’s great looking, it’ll work!

Three servings trays are stacked on top of each other in the colored dark brown, beige, and light pink
Photo courtesy of Sir|Madam

Toleware Nesting Trays on Sir|Madam

A trio of trays means you have sizes for all sorts of tasks. These tri-tone steel beauties come in coordinated sets (mixed greens, mixed terra cottas, mixed browns) or all black.

A variety of white and black serving trays scattered over a marble counter.
Photo courtesy of Food52

Modern Danish Stackable Serving Trays on Food52

Versatility is the name of the game, and this minimalist metal trays come in two shapes and three colors, some of which stack. Cut-outs on the sides make them easy to grab.

A baby pink serving tray sits on a white background.
Photo courtesy of Mud Australia

Paris Platter on Mud Australia

No matter what color your place settings and other piece are, one of the 19 colors (blossom shown) of this 20-inch ceramic platter will coordinate. Goes from oven to table to boot.

A handcrafted golden vintage servings tray sits on a white background.
Photo courtesy of Pottery Barn

Handcrafted Beltic Brass & Leather Tray on Pottery Barn

Square or round, in antique gold or bronze aluminum with leather-wrapped handles, these trad-leaning trays are simple and chic. Perfect for transporting flatware, wine glasses, etc.

A blue slotted serving tray reflects light against a white background.
Photo courtesy of Weidner Hasou

Lacquered Serving Tray on Weidner Hasou

In high-gloss laquer with faux shagreen (blue, shown) or faux crocodile (orange) finishes, these handled rectangular trays are both handy and a knockout to look at.

Story by Stephen Treffinger

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Art at Carnegie Museum of Art Can Unify America

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A painting of a landscape after the civil war depicts a unifying America through nature even in the dark times.

In a presidential election year with many opinions and positions, tempers are certain to rise. A trip to the Carnegie Museum of Art (CMOA) can cool the fever and remind us that what brings us together as Americans is always stronger that what pushes us apart. Among the unifying factors we share: a veneration of the beauty of our country, and a reverence for what each and every American brings to our shared table. Two Carnegie Museum of Art curators start the conversation with works from the museum’s permanent collection.

A painting of a landscape after the civil war depicts a unifying America through nature even in the dark times.

Thomas Moran (American, 1837–1926)
Clearing in the Mountains, 1865
Oil on canvas
Heinz Family Fund, 2014.16

Akemi May, Associate Curator of Work on Paper

Thomas Moran’s painting of a sawmill in Pike County, PA was made shortly after a sketching tour of the region. It was sometime in July or August of 1865, mere months after the end of the Civil War. The isolation and scale of the manmade structure against the rugged wilderness was a standard theme in Hudson River School landscapes, reflecting both America’s rapid expansion in the mid-19th century and the sublime — a heightened sense of awe, astonishment, and sometimes fear of the expansiveness of the natural world. Given the context, the retreating storm and rays of light breaking through the clouds could symbolize hope for the new era after the war which ended six months prior.

A black and white photo of an old women is on the left while a photo of a young girl is on the right.

Dawoud Bey (American, b. 1953)
Mary Parker and Caela Cowan, 2014
Inkjet print, 16 × 25 in. (40.6 × 63.5cm)
Carnegie Museum of Art, purchased with funds provided by James Armstrong, Elizabeth and Sean McDonald, and Alice Snyder, 2017.22.3
© Dawoud Bey. Courtesy Stephen Daiter Gallery, Chicago

Dan Leers, Curator of Photography

On September 15, 1963, members of the KKK bombed the 16th Street Church in Birmingham, AL, killing six Black children. In 2014, Chicago-based photographer Dawoud Bey made these photographs of a Birmingham-area girl the same age as one of those who was murdered with an adult who is the age that  the girls would have been had they not been killed. The event was a flashpoint in the Civil Rights movement and inspired Bey to make this pair of portraits in the sanctuary of the Bethel Baptist Church, a key center for activism following the bombing.

Story and Photography Courtesy of Carnegie Museum of Art

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Dill Pickle Potato Salad

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A white plate is slathered in a crispy potato salad with dill pickles and a small plate to the bottom right holds a smaller portion.

Was it Julia Child who blessed the inclusion of chopped dill pickles in potato salad, or was her classic recipe for American-style potato salad a nod to what us Yanks already knew: the tangy, vinegary bite of dills brings alive the subtle charms of the potato. Our recipe asks you to roast boiled and smashed potatoes for crispiness and caramelization … and then mix then with farm-fresh herbs, dills, and yogurt. This dill pickle potato salad is best when served warm, but also scrumptious made ahead of time and served chilled.

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A white plate is slathered in a crispy potato salad with dill pickles and a small plate to the bottom right holds a smaller portion.

Dill Pickle and Crispy Smashed Potato Salad


  • Author: Anna Franklin

Description

Upgrade your potato salad game.


Ingredients

Scale
  • 2 lb fingerling baby potatoes
  • 1/4 cup yogurt
  • 2 tbsp olive oil (we used a basil-infused olive oil)
  • 1/4 cup sour cream
  • 1/4 cup dill pickles, diced
  • Salt and pepper to taste
  • 1/4 cup chives, chopped
  • 1/4 cup fresh dill, chopped
  • 1 cup cucumbers, diced
  • 1/4 cup red onion, diced
  • 1/4 cup mayonnaise
  • Dill sprig and chives for garnish


Instructions

  1. Boil the potatoes until fork-tender, drain, and place on a parchment-lined baking sheet.
  2. Drizzle the potatoes with olive oil and season with salt and pepper.
  3. Using a Mason jar or some sort of glass, smash each potato until they break open and are flat, about ½-inch thick.
  4. Roast the potatoes at 400 degrees until they are golden brown and very crispy. If some of the edges get really dark and crunchy that is okay! Let the potatoes cool to room temperature.
  5. In a large bowl add the room-temperature potatoes and mix together with the remaining ingredients. This can be served at room temperature or chilled.
  6. Garnish with dill sprigs and chives before serving.

Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant

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