Home Blog Page 169

Trends at Paris Déco Off 2024

0
A deco styled room with a flower shaped dining table and three stool type chairs to show off a display at Paris Deco Off 2024.

Each January, interior showrooms in Paris display their latest wares during Paris Déco Off, a city-wide event open to the public. The presentations center around fabrics, wall coverings, and trim, and there is much beauty to see. The St. Germain area (also known as the 6th arrondissement) has a concentration of great venues— including Schumacher, Pierre Frey, Jim Thompson, and Dedar —that are pretty much heaven on earth.

While in the area, be sure to pop into the excellent spice shop Compagnie Francaise des Poivres et des Epices at 7 Rue de Furstenberg. They stock ethically sourced spices from around the world in an apothecary-like shop. The little tins make perfect gifts. And when you’re ready for a break, it’s always fun to hang out at Les Deux Magots (6 Place Saint-Germain des Prés) which, despite its fame, is still a perfect place for a coffee or a kir.

To the left an image of a bedroom with dark burgundy walls has a dark blue bed in the photo while on the right a dark blue cushion chair sits on a blue background.

Left: Yugen is a purple textured wallpaper from Arte has the appearance of a (very chic) brick wall. The surface has an appealing suede-like texture to boot. Right: Déjà Vu Jamais is a cotton Jacquard velvet with a maze-like pattern in thick pile. It looks especially delicious in this sapphire hue.

Purple (with a side of Deep Blue)

Jewel tones showed up everywhere, and manufacturers weren’t shy about bold, saturated colors. Purple was popular, as was cobalt and other deep blues, plus amethyst and ruby.

To the left is a deco styled dining room table with three chairs and a funky lamp. To the right is a beige deco living room with low, rounded couches.

Left: Prelle’s Paris showroom was done up in a wild disco mashup of color and form by architectural firm Uchronia in collaboration with Passementerie Verrier and fabrics by Prelle. Right: There were a lot of groovy patterns and 70s color palettes in Paris, but this Deco-like display by Zinc Textile was among the very best.

Disco/Deco

An interesting overlap of the graphic punch of the 60s and 70s with the curvy elegance of the 20s and 30s resulted in some very powerful designs. Some skewed more disco, others more Deco.

On the left is a couch that's half grey in color and half black and white flower patterns. On the right is a table that has red block patterns facing different directions in a living room.

Left: Patterns that might not go together were nevertheless paired. Sahco mixed an animal print with an over-scale floral to great success. Right: While not technically part of Déco Off, Mahdavi’s showroom is a short walk from St. Germain, and there she confidently played with color and scale.

Playing with Pattern and Scale

Designers weren’t at all shy with pattern this year, and that included mixing and mismatching different—seemingly unrelated—prints. The results were often revelatory.

On the left a white couch sits in front of a brown grasscloth while on the right a cabinet sits in front of a teal grasscloth.

Left: A combination of old school and new, this wow-factor grasscloth played with contrasting graphics and rich texture. Right: Grasscloth chowed up in ways you wouldn’t expect, as a surprising backdrop for modern geometrics (here a take on the classic trellis) where you’d expect something glossier at Jim Thompson.

Grasscloth Reimagined

The natural fiber wall covering is often used to provide a backdrop that relies on texture. But this year there were many dynamic patterns and unexpected uses.

On the left is a living room decorated with bright pops of abstract color while on the right huge paintings of flowers cover the walls and all the furniture is in a black and white stripe pattern.

Left: Print by artist Emily Jackson for Pierre Frey. A little bit Matisse—yet completely original—it’s designed to create a sense of optimism and joy. Right: Paying homage to the haute couture world from which its creator comes, this paper from Christian Lacroix Maison for Designers Guild depicts a sort of forest of imaginary flowers. 

Artistic Intentions

Collaborations with artists and designers are popular in the fabric and wall covering world, and this season had no shortage of top notch results from these meetings of the mind.

Story by Stephen Treffinger

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Crispy Chicken Thighs with Leeks and Mushrooms

0
A plate full of crispy chicken thighs in leeks and mushrooms with wine and a salad nearby.

Author and food writer Lidey Heuck created this special Crispy Chicken Thighs with Leeks and Mushrooms recipe just for TABLE Magazine. The recipe comes ahead of the release of her first book, Cooking in Real Life. This cookbook is an homage to simple, doable recipes that you can make any night of the week with the ingredients in your home. Also with a forward by Ina Garten, it’s filled with recipes that will become staples for your kitchen.

A cutting board holds chopped up mushrooms and leeks with salt and pepper sitting in little bowls.

Is a Leek an Onion?

A leek is not the same as an onion but they do come from the same family, giving them some similar qualities such as their onion-y flavor. Leeks are much more mild than onions and come in a long shape. They’re also a bit sweeter so they do not overpower a dish like our Crispy Chicken Thighs.

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
Crispy Chicken Thighs with Leeks & Mushrooms recipe in a skillet

Crispy Chicken Thighs with Leeks and Mushrooms


  • Author: Lidey Heuck
  • Yield: Serves 4

Description

A comfort meal perfect for a weeknight dinner.


Ingredients

Scale
  • 2 lb skin-on, bone-in chicken thighs, about 46 thighs
  • Kosher salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil and more as needed
  • 1 large leek, trimmed, halved lengthwise, and thinly sliced, about 3 cups
  • 1 tbsp fresh thyme leaves
  • 8 oz cremini or shiitake mushrooms, or a mix, cleaned and 1-inch diced
  • 3 large garlic cloves, minced
  • ½ cup dry white wine
  • 1 tsp Dijon mustard
  • Chopped fresh parsley, for serving


Instructions

  1. Preheat the oven to 375 degrees and heat a large 12-inch ovenproof skillet over medium-high heat.
  2. Pat the chicken thighs dry with a paper towel and then season them with 1 teaspoon salt and ½ teaspoon pepper. Add the oil to the skillet and then working in batches if necessary to avoid crowding, place the chicken thighs in the pan, skin-side down. Cook for 4-6 minutes, until the skin is golden brown and the chicken releases easily from the pan. Flip and cook for 1 more minute on the other side, then transfer to a plate and set aside.
  3. Reduce the heat to medium, and add the leeks and thyme to the pan. Cook, stirring occasionally, until the leeks are tender but still bright green, 3-5 minutes. Add the mushrooms and cook, stirring occasionally, until they’ve released their water, about 5 more minutes. (Add a splash of olive oil if the pan looks dry at any point.) Add the garlic and cook for 1 more minute, until fragrant.
  4. Add the wine and cook, scraping the bottom of the skillet, until almost all the liquid in the pan has evaporated. Off the heat, stir in the mustard, along with ½ teaspoon salt and a few grinds of black pepper.
  5. Return the chicken thighs to the pan, skin-side up, nestling them into the vegetables. Transfer the pan to the oven and bake for 25-30 minutes, until the chicken thighs are cooked through. (An internal thermometer inserted into the center of a thigh should then read anywhere from 175-190 degrees.)
  6. Cool for at least 10 minutes, then sprinkle with parsley, salt and pepper and serve directly from the skillet.

A woman chops up a leek on a wooden cutting board with a few mushrooms nearby.

Recipe by Lidey Heuck
Photography by Tara Donne

Subscribe to TABLE Magazine’s print edition.

Lidey Heuck Releases First Book ‘Cooking in Real Life’

0
Lidey Heuck smiles on a yellow sofa in her home with her head rests on her fist and a black blouse on.

A typical day for Lidey Heuck starts with a decent breakfast — so she doesn’t start cooking with the needle on empty. “It’s like how you shouldn’t go grocery shopping hungry. Then you’re not distracted.” She definitely needs to stay focused: In addition to developing recipes for the New York Times, Heuck has a blog, Lidey Likes, where she shares recipes, entertaining ideas, and travel stories. Her first book, Cooking in Real Life, comes out this month from Simon and Schuster. We met up in Central Park one sunny day (she brought along her adorable dog, Winkie) to talk about her philosophy, process, and career.

Lidey Heuck cuts up mushrooms on a wooden cutting board in her kitchen.

Heuck grew up watching The Barefoot Contessa after school, and loved looking through Ina Garten’s books. When she graduated college, she took a leap of faith. “I got this harebrained idea that maybe I could work for her.” Through a connection, she sent Garten a note asking if she needed help with her social media. And, as a matter of fact, Garten did. “It was crazy lucky timing.” She started three weeks after graduation and stayed for over six years.

Working with a Legend

In addition to managing social media, she did everything from helping with the shopping to recipe testing. “Because I was a new cook, I think that was actually helpful. I was like a guinea pig, just a regular person making the recipes.” Over time, her role increased. “I really liked the recipe development process and — at Ina’s encouragement — I started developing my own.”

An interior kitchen with beige walls, a wooden dresser in the back, and a table with a green printed tablecloth.

She and Garten share a philosophy about food and home cooking: that people want really simple ingredients and simple recipes that are approachable and don’t take all day — yet are still in some way remarkable. “The thing I like about her recipes, and that I try to emulate in mine, is that there’s always a twist or something special that makes you come back to it.”

Creating Recipes for a Living

During her last six months with Garten, she began to develop recipes for the Times, mostly at night and on weekends. “They were growing like crazy and I pitched them a bunch of ideas.” This, she says, helped give her the confidence to strike out on her own. “I just felt ready for a new challenge. It was time.”

A living room interior shows a wick chair, a dark brown dresser with photos on top, and a small brown and black terrier dog in front of the dresser.

Because she felt she needed restaurant experience, she reached out to Erin French, who runs The Lost Kitchen in Freedom, Maine, saying she’d prep cook or do whatever was necessary. She was scheduled to begin in June 2020. Oops. But it turned out to be a fantastic experience. The restaurant managed to stay open with outdoor seating, and to maintain a farmers’ market for its hurting vendors. “It was great to have something to do, to get out of the house. All the weirdness contributed to it being a very special time.”

Trying Something New

Her testing process, done in her home kitchen, begins with a Word document containing a sketch of a recipe, an educated guess at the ingredients, with blanks left for amounts and other details. “It’s like a backbone, which I then print out and mark up.” The blanks — two shallots, a teaspoon of salt, cook for 10 minutes — get scribbled all over the page. She tries not to over- or underexplain, preferring a middle ground “where joy and practicality meet.”

A cover of the cookbook "Cooking in Real Life" by Lidey Heuck featuring a picture of a pasta recipe in a white dish.

She enjoys working outside of her comfort zone, like when the Times asked her to develop a recipe for prime rib, not part of her usual repertoire. “People want to feel confident when they’re going to spend a bazillion dollars on a hunk of meat and don’t want to mess it up.” Living in a rural area, she understands it can be hard to find ingredients. And while she’d love to have a top-notch stove and oven, having standard appliances makes sense, because “people are going to be working with similar equipment.” Where she probably differs from her reader is that her dining room table is covered with dishes, pots, and pans. “We more often than not will eat at the kitchen counter.” And a side benefit of cooking all day? She loves leftovers.

Check out a Crispy Chicken Thighs with Leeks and Mushrooms recipe that Lidey Heuck made just for TABLE Magazine. Plus, attend her Book Launch Party for Cooking in Real Life on March 13 at Bass and Bennett.

Story by Stephen Treffinger / Photography by Tara Donne

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Carmella Padilla’s Red Chile and Blue Corn Enchiladas

0
Freshly made Red Chile and Blue Corn Enchiladas by Carmella Padilla sit on a table with a side of beans, salsa, and tomatoes nearby.

Carmella Padilla prepares her enchiladas as her 100-year-old mother always has — flat, or stacked, rather than rolled, with blue corn tortillas. She makes her until-now secret red chile recipe from chile caribe, a coarse-ground type of New Mexican red. The slightly fruity flavor, a good heat, and intense red color are all important. She gets her chile from Harvest Gifts in Tijeras, which can be ordered by mail (505.281.0696). Small pork cubes enrich the sauce, too. She recommends making the chile on the morning of the day you plan to serve it, or even a day ahead, so that the flavors meld fully. Carmella and Luis both enjoy topping each plate of enchiladas with a fried egg, a popular local variation, so feel free to add it. Learn more about the couple’s story and their home once you’ve made the recipe.

Carmella’s Red Chile and Blue Corn Enchiladas Recipe

INGREDIENTS

For Carmella’s Top-Secret Red Chile:

1 cup medium to hot dried chile caribe
Pinch or 2 of salt
Pinch or 2 of garlic salt
Approximately 2 cups water
2-3 tbsp olive oil
1/2-1 white or yellow onion, chopped
2-4 garlic cloves, minced
1 1/2-2 lb pork stew meat, cut into cubes no larger than 1/2 inch

For the blue corn tortillas:

2-3 tbsp olive oil
8 blue corn tortillas (2 tortillas per serving)
About 4 cups grated Monterey Jack
Finely chopped white or yellow onion
Chopped tomato, lettuce, and avocado
Fried eggs, optional

INSTRUCTIONS

  1. In a blender, combine the chile with salt, garlic salt, and about one-half of the water. Blend about 30 seconds then pour in the additional water, and blend again for about a full minute. The chile mixture should become extremely smooth. Stir up from the bottom and blend a bit longer, if needed.
  2. Warm the oil over medium heat. Add the onion and garlic, and sauté until the onion is softened and translucent. Stir in the pork and continue cooking, until the meat has released its juices and is beginning to brown, about 10 more minutes. Pour in the red chile mixture and simmer for about 30 to 40 minutes, until the pork is tender and the mixture reduced somewhat. It should still be very spoonable. Add a little more water, if needed for the proper consistency. Let the chile sit at room temperature for an hour, or refrigerate it for at least several hours, or up to overnight. (If refrigerated, reheat it before using.)
  3. Prepare the tortillas. Warm the oil in a small skillet over medium heat. Dunk each tortilla in the oil and let it soften, a matter of a few seconds. Drain the tortillas on paper towels and reserve.
  4. Shortly before serving the enchiladas, preheat the oven to 350 degrees. Assemble each portion of enchiladas on a separate heatproof plate. On each, spoon out several tablespoons of the red chile. Top with a tortilla. Add a generous 1/2 cup of red chile, fully covering the tortilla, then sprinkle on about a tablespoon of onion, and about 1/2 cup of cheese. Repeat with another tortilla, more chile, onion, and cheese. (Any leftover chile can be kept for up to several days to top or accompany other dishes.) Build the additional enchiladas in the same way.
  5. Bake the plates of enchiladas for about 5 minutes, until the cheese is melted and bubbly in spots. Garnish with tomato, lettuce, and avocado. Serve immediately

Recipe by Carmella Padilla / Story by Cheryl Alters Jamison / Photography by Tira Howard 

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

Apple Pie

0
A baked pie sits in a pie tin with a slice of apple pie sitting on a brown plate in front of the pie, topped with an anise star.

The homemade apple pie of my early childhood was enveloped in a flaky lard crust. After my grandmothers retired from baking, my mom—and it seemed like everyone else—succumbed to the ease of grocery store freezer-section pies. For holidays, a local bakery pie might come to the table. None had the flavor and texture of the old days, but I didn’t know what was missing. On my 1977 visit to Santa Fe, I was treated to dinner at the venerable Pink Adobe. The combo plate was satisfying, but the pie dazzled me. Cinnamon-scented apple slices were surrounded by the crust of my childhood. I discovered that lard was the secret adding flakiness and an elusive savoriness to the crust. Most pie recipes say it’s fine to substitute a store-bought crust but it’s not fine. Go to the effort to make your own and find yourself transported.

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
Homemade apple pie with flaky lard crust, cinnamon-scented apples, and golden-brown top crust.

Apple Pie


  • Author: Cheryl Alters Jamison
  • Yield: 9-inch Pie 1x

Description

There’s nothing quite like a classic Apple Pie to end your day.


Ingredients

Scale

For the flaky pie crust:

  • 1¼ cups unbleached all-purpose flour
  • ¾ tsp fine sea salt
  • 2 tbsp unsalted butter, cut in small cubes, well-chilled
  • 4 tbsp lard, well chilled
  • 2 tbsp vegetable shortening, well chilled
  • 34 tbsp ice water

For the apple pie filling:

  • lb apples, preferably a combination of tart and sweet, peeled and sliced thin
  • ¼ cup + tbsp granulated sugar
  • 2 tbsp cornstarch
  • 3 tbsp packed light or dark brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • Juice of ½ lemon, optional
  • 2 tbsp unsalted butter, cut in small bits

For the topping:

  • 2 tbsp milk or 1 egg white, beaten lightly
  • Turbinado sugar or other coarse granulated sugar


Instructions

  1. Grease a 9-inch pie pan.
  2. Prepare the pie crust. In a food processor, pulse together the flour and salt, then scatter the butter over the flour and quickly pulse several times just to submerge the butter. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture. Pulse again quickly, several more times, until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.
  3. Dump the mixture onto a pastry board or work surface. Then Lightly rub the dough with your fingers, adding more water, 1 tablespoon at a time, as needed. When the dough holds together if compacted with your fingers, stop. It’s ready. Divide the dough in half and press each half into a fat disk. Wrap dough in plastic and refrigerate for at least 30 minutes.
  4. Roll out each dough disk on a floured surface into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Even out any ragged edges, leaving about ¾ to 1 inch of dough overhanging the pan. Then refrigerate both crusts for about 15 additional minutes.
  5. Preheat the oven to 375 degrees then form a drip pan for the lower shelf of the oven, turning up the sides of a large piece of foil.
  6. Prepare the filling, first placing the apples in a large bowl. Then combine the granulated sugar and cornstarch, and spoon half of the mixture into the bottom pie crust. Stir the rest of the sugar-cornstarch mixture into the apples, and then mix with the brown sugar, cinnamon, nutmeg, and salt. Spoon the filling into the crust and dot with butter. Top with the second crust and then crimp the edge neatly. Cut several vent holes. Embellish the top crust with any remaining pieces of dough and cut decoratively if you wish. Brush the top with milk, then sprinkle lightly with turbinado sugar. Finally cover the edge of the pie with a strip of foil.
  7. Bake the pie for 10 minutes, then reduce the oven temperature to 350 degrees. Continue baking for 45-50 additional minutes, removing the foil strip when about 20 minutes of baking time remain. The pie is done when the crust is golden brown and flaky. Let the pie cool for at least 1 hour, to allow the juices to be reabsorbed. Slice into wedges and serve.

 

Recipe adapted from American Home Cooking © 1999 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

Subscribe to TABLE Magazine‘s print edition.

Design Story

0
Design Story of James Huniford
Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.

As design story writers, we classify our subjects into predefined categories: modern, traditional, high-end, and the somewhat elusive “transitional.” Many designers comfortably fit within those boundaries. But when working with Ford to translate his recent work into a book, our challenge and a source of excitement was to approach it in an entirely new manner.

Avoiding the trap of strict categorization, the pitfall I wanted to avoid was creating a long magazine article with the usual well-trodden tropes: breathless descriptions of unusual fabric finishes, complicated floor or wall treatments, and important pieces. Such an approach wouldn’t do justice to Ford’s work, process, or personality. His style embodies a relaxed demeanor while effortlessly maintaining an air of nonchalant elegance, favoring chic over shabby.

James Huniford_1
L: Bridgehampton residence. R: Fifth Avenue residence. Photography by Matthew Williams.

One thing that makes describing Ford and his design process difficult is that he doesn’t have a set formula, a “Huniford style” or “Huniford look.” (I joked with him that it would have been much easier for me as a writer if he did, albeit certainly less interesting for his clients.) So, the idea was, instead, to describe his approach and inner workings. And to get across his personality, which is a big part of the equation.

There isn’t some veil between private citizen Ford and designer Ford; he treats everyone pretty much the same. He is gregarious and the sort of director who effortlessly connects people from the worlds of art, design, theater, finance, and his charitable endeavors with admirable ease. It was important to convey that right from the start, so I chose to describe a small moment representing the larger picture.

How, then, does one describe what someone does if it can’t be immediately expressed in the usual ways? Spending time watching him work was, of course, essential. Long talks about favorite places, rooms, and colors–of course, helped begin to paint a picture. Sometimes, it was more about patience, hanging back, and allowing him to talk in a stream of consciousness until clear patterns began to emerge. It was my job to find the thread and follow it, identifying ways to express a common ground even in projects that––on the surface––look quite different.

James Huniford_2
L: Upper East Side residence. R: West Village residence. Photography by Matthew Williams.

Ford and his team had compiled a list of chapters before I was brought on board. After our initial conversations, we massaged these some and reworked the order. The final lineup included topics including Approaching a Room, Scale, and Proportion, and Exploring Color.

The next step was to sort his projects into chapters–more complicated than it might sound. I was handed an enormous pile of photos and spent many days dividing and pinning them all over the walls of his conference room in giant collages. More sorting and shuffling ensued (right up to the very end), and images––or even whole projects–– were added to or removed from the mix as the book evolved.

One of the chapters Ford had suggested early on was about scale and proportion, an important part of any interior designer’s art, but in his case, arguably more than for some others. It’s rare to find someone who can operate on both macro and micro levels with such confidence.

In putting the book together, we had the luxury of re-shooting nearly every project, all with the same photographer–the immensely talented Matthew Williams. Walking through the spaces rather than only seeing cropped photos was invaluable, allowing me to access information the reader can’t always register, no matter how splendid the photos are. It is a sort of emotional temperature and atmosphere that one picks up in space. It also helps one to draw attention to things someone leafing through might not immediately notice.

James Huniford Woodstock Residence
Woodstock residence. Photo by William Waldron.

Few realize how involved photographing these projects can be, a handful of pictures requiring the participation of several people and an entire day of shooting. Furniture is moved around and around (and, yes, even the writer helps). Flowers are arranged. Pillows are indeed fluffed. Does that table need another book on it? Do we really want to see the back of that chair? Is that too much?

In Ford’s world, rooms don’t contain four seating areas when one or two will do. Walls tend to be one of myriad shades of near-white with a soft-spoken blue or green tint. (The rooms in his own beach home in the Hamptons have painted a shade of his invention called Foggy Summer Squall.) The overall effect owes more to subtle layering and careful juxtaposition than to sparkly bits or jarring colors.

One thing Ford really wanted to get across was the sense of dramatic tension in his work. It is, to be certain, nuanced and often quiet––but germane to what he is all about. It draws you in and makes you feel involved in the space, a participant rather than an observer. It shifts the focus back to the occupant and away from the designer––a generosity that perfectly represents him.

James Huniford: At Home (Monacelli Press, 2020) is available at fine booksellers near you or online.

James Huniford Marin County Residence
Marin County residence. Photo by Max Kim Bee.

Story by Stephen Treffinger / Photography by Matthew Williams, Max Kim Bee, and William Waldron

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

Subscribe to TABLE Magazine’s print edition.

Cherry Blueberry Pie

0
A cherry blueberry pie with stars as a top crust, in a cobalt blue, scalloped edge pie dish sitting on a blue cotton towel on a rustic wooden surface with chipped light blue paint

Whether you’re team cherry, team blueberry, or “just give me the pie,” this Cherry Blueberry Pie explodes with ravishing berry flavor you’re sure to love. More than just a fusion of flavors, this pie presents with a little culinary creativity that finishes with a surprise taste in every bite. Preparing the cherry and blueberry fillings separately allows you to arrange the mixtures so the pie eater enjoys each bite with a surprise burst of flavor. One bite fills the mouth with tart and tangy cherries, and the next with a sweet and juicy bite of blueberries. Sure, you can mix it all together if you’d like, but it’s only five extra minutes of prep time to create a delightful experience with this Cherry Blueberry Pie.

A slice of cherry blueberry pie with star crust on a white plate with a for,

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 cherry blueberry pie with stars as a top crust, in a cobalt blue, scalloped edge pie dish sitting on a blue cotton towel on a rustic wooden surface with chipped light blue paint

Cherry Blueberry Pie


  • Author: Star Laliberte

Description

This pie not only looks elegant but fills your mouth with fruity flavors.


Ingredients

Scale
  • 16 oz frozen blueberries
  • 16 oz frozen dark sweet cherries
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 tbsp cornstarch (divided)
  • 1/2 tsp ground cinnamon (divided)
  • 2 pinches of nutmeg (divided)
  • 3 tsp fresh lemon juice (divided)
  • Pillsbury refrigeratored pie crust
  • 1 egg
  • 1 tbsp water


Instructions

For the blueberry filling:

  1. In a medium saucepan, whisk together 1/2 cup brown sugar, 2 tbsp cornstarch 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen blueberries to the pan and stir until coated.
  2. Add 1 1/2 tsp of fresh squeezed lemon juice and stir.
  3. Over medium heat, stirring occasionally, bring the berry mixture to a boil.
  4. Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
  5. Remove from heat and allow to cool.

For the cherry filling:

  1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tbsp cornstarch, 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen cherries to the pan and stir until coated.
  2. Add 1 1/2 tsp of fresh squeezed lemon juice and stir. Over medium heat, stirring occasionally, bring the cherry mixture to a boil.
  3. Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
  4. Remove from heat and allow to cool.

For the pie:

  1. Once the fillings are cooled to room temperature, preheat the oven to 400 degrees and prepare the bottom crust in a 9″ pie pan according to the instructions on the package.
  2. Alternate adding your fillings. This can be done by spoonful, in a striped pattern, or swirled gently together. Alternating the berry mixture gives the eater a surprise bite of berry each time. You can mix the berries together if you prefer.
  3. After all of the berries are added to the pie, prepare the top crust. Cut stars and stripes, a lattice pattern, or use a traditional top crust with a few slits cut towards the center of the dough for the filling to vent.
  4. Whisk together the egg and water, then brush the egg wash over the crust.
  5. Place the pie on a rimmed baking sheet in the middle of the oven and bake for 25 minutes.
  6. Remove the pie from the oven, cover the outside edges of the crust with foil, and return the pie to the oven to bake for another 30-35 minutes or until the filling is bubbling and the crust is golden brown.
  7. Remove from the oven and cool on a wire rack before serving.

Recipe, Styling, Photography and Story by Star Laliberte

Craving more berries? Why not try our Raspberry Glaze Pie?

Subscribe to TABLE Magazine‘s print edition.

Strawberry Rhubarb Pie Cocktail

0
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

Introducing a refreshing libation that encapsulates the essence of strawberry rhubarb pie. Just in time to celebrate Pi Day, it’s our Strawberry Rhubarb Pie Cocktail! This cocktail is a harmonious blend of ripened strawberries and tart rhubarb that will conjure up all the memories of summertime sipping, but easily enjoyable any time of the year. Cheers!

Tips for Making Homemade Strawberry Syrup

That super sweet, artificial strawberry syrup from the stores just simply won’t do for this Strawberry Rhubarb Pie Cocktail. Crafting delicious homemade strawberry syrup hinges on using ripe strawberries at their peak from late may to early June. Plus, you can add or take away the sugar content depending on how sweet you want your syrup to be. The key here is to go low and slow. When simmering, you want the heat as low as possible to slowly thicken the syrup. A rapid boil is the last thing you want. For a smooth result, strain the syrup; otherwise, you can leave it chunky. You can also enhance the flavor with vanilla, mint, or other additions after cooking, but keeping this syrup strictly strawberry will work for this particular recipe.

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 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

Strawberry Rhubarb Pie Cocktail


  • Author: Zack Durkin

Description

Have your pie and drink it too!


Ingredients

Scale
  • 3 oz gin
  • 1.5 oz strawberry syrup (recipe below)
  • .5 oz fresh squeezed lemon juice
  • 2 dashes of rhubarb bitters
  • 1 strawberry (or piece of rhubarb) for garnish

For the strawberry syrup:

  • 8 oz fresh strawberries cleaned, stems removed, hulled and diced
  • 1 cup granulated sugar
  • 1 cup water


Instructions

  1. Pour gin, syrup, lemon juice, and rhubarb bitters into a shaking tin with ice..
  2. Shake for about 15 seconds or until the tin is cold to the touch.
  3. Strain into your favorite stemmed glass and garnish with a strawberry.
  4. Enjoy!

For the strawberry syrup:

  1. Add strawberries, sugar and water to a small saucepan on medium high heat.
  2. Bring to a boil.
  3. Lower the flame and gently mash the strawberries with the back of a spoon.
  4. Let simmer for 15 minutes.
  5. Allow to cool to room temperature.
  6. Strain through a fine mesh strainer.
  7. Store in a sealable container in the refrigerator for up to 2 weeks.

Recipe by Zack Durkin
Styling by Anna Franklin
Photography and Story by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

Raspberry Orange Galette

0
A rustic Raspberry Orange Galette on a round white plate with sliced oranges and white flowers, a pie server and a slice of the galette on a plate in the upper right corner.

Celebrate the vibrant combination of ripe juicy berries and tangy citrus in our Raspberry Orange Galette. It’s a versatile rustic treat that can be served with fresh whipped topping or a scoop of your favorite vanilla ice cream. But two of our favorite ways to enjoy this delightful dessert is after dinner with a tiny glass of Grand Mariner or for breakfast with a piping hot cappuccino.

a lookin at a raspberry orange galette with sliced oranges, white flowers, and raspberry garnish on a white plate.

Raspberry Orange Galette Recipe

A slice of raspberry orange galette on a small plate with a fork.
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

Raspberry Orange Galette


  • Author: Keith Recker

Description

A galette to enjoy with coffee for breakfast or a glass of wine in the evening.


Ingredients

Scale
  • 4 cups fresh raspberries
  • 6 tbsp cornstarch
  • 1 cup sugar (reduce by ¼ cup if you would enjoy a not-too-sweet tart for breakfast!)
  • 8 dashes orange bitters
  • Zest of 2 mandarin oranges
  • 4 tbsp mandarin orange juice


Instructions

  1. Lightly grease a cookie sheet with a bit of olive oil.
  2. Brush 9” pie crust with lemon olive oil on both sides. You can make your own, but store-
    bought rolls of pie crust are perfectly fine.
  3. Toss berries, sugar, and cornstarch together in a bowl until berries are evenly coated. Some sugar and cornstarch will remain loose in the bowl.
  4. Add bitters, zest, and juice, and stir until berries are moist and coated.
  5. Pile the fruit mixture in a mound in the middle of the crust. Compress the pile gently with both hands to reduce its volume a bit. Do not be afraid of the volume: the berries will cook down into a lovely jam at the end.
  6. Fold the crust up around the mound of berries to form a lip.
  7. Bake for 50 to 60 min at 325 degrees. Watch for overflow of juices, which is likely to
    happen. I remove drippings with a spoon once or twice in the course of baking.
  8. When ready, the crust will be golden. The fruit will have reduced into a delicious filling.
    Garnish with fresh orange slices, whipped cream, and a leaf or two of fresh mint.

Recipe by Keith Recker
Styling by Anna Franklin
Photography by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

Traditional Apple Pie

0
A traditional apple pie with a lattice top crust on a worn red wood surface with a sliced apple, cinnamon sticks, a slice of pie and silver forks.

When we think about iconic symbols of American culinary tradition, the nostalgic, cherished, classic apple pie comes to mind. Our Traditional Apple Pie recipe is a way to savor the comforting flavor we fondly remember grandma pulling from her oven on a Sunday afternoon. Sure, you can find delicious apple pies for sale at your local farmers’ market, and even your local grocery store bakery, but let’s be honest—there is nothing quite like the aroma of warm apples and cinnamon filling your home when you pull the cozy homemade goodness of a fresh baked apple pie from your oven. So, what are you waiting for? Get baking!

A traditional apple pie with a lattice top crust and a slice removed.
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

Traditional Apple Pie


  • Author: Anna Franklin

Description

As classic as it gets!


Ingredients

Scale

For the dough:

  • 4 cups flour
  • 1 tsp salt
  • 2 1/2 sticks butter
  • 5 tbsp cold water

For the filling:

  • 10 cups 1/4-inch-thick Granny Smith apple slices (about 8 apples)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp lemon juice
  • 1 and 1/2 tsp ground cinnamon
  • 1/4 tsp each: ground allspice & ground nutmeg
  • Egg wash: 1 large egg beaten with 1 tbsp milk
  • Optional: coarse sugar for sprinkling on crust


Instructions

  1. In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
  2. Pour the apple filling into a very large skillet or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
  3. Preheat oven to 400°F.
  4. Measure flour and salt into a bowl. Using two butterknives or a pastry cutter, cut in the butter until none of the pieces are any bigger than the size of a pea.
  5. Sprinkle in the cold water and mix until the flour is moistened.
  6. Gather the dough into a ball and then flatten out slightly. Divide the dough into two even pieces and form both into flattened rounds.
  7. Flour your work surface and roll out each piece of dough into a 10 in round. This should hang over your pie pan about 1-2 inches.
  8. Place one rolled out piece in the bottom of your pie pan and fill with your apple filling. Top with your second piece of pie dough and crimp around the edges to seal the pie.
  9. If using a solid piece of dough, poke a few vents in the middle of the pie crust. (We did a lattice design for our crust)
  10. Brush your pie with your egg wash and sprinkle with sugar before baking.
  11. Bake your pie at 400° for 20 minutes and then drop the heat to 350° and bake for another 30-40 minutes.

Hungry for more? Try our Dutch Apple Pie with a Twist.

Recipe and Styling by Anna Franklin
Photography and Story by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

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.