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Best Sloppy Joe Hand Pies

By
Keith Recker
-
0
A woman's hand picing a moon shaped hand pie from a small blue dish with and pies dips and raw ingredients surrounding the dish on a brown paper, green and blue surface.

These are the absolute Best Sloppy Joe Hand Pies. This version of the traditional Sloppy Joe, emphasis on sloppy, is much less of a mess. Store-bought sheets of pie crust dough are used to create a fun, well-contained, juicy, meaty treat. They can be a filling meal, but they’re also a perfect party food. Use any ground meat of your choice to make these simple and versatile hand pies.

Best Sloppy Joe Hand Pies Recipe

Fresh green peppers, some whole and some chopped, carrots chopped in little triangles, and whole red red onions on cutting boards and small plates on a grey background with part of a large chef knife showing in the upper left corner.

Gather all of your ingredients from the recipe below and start your prep with the fresh veggies.

Minced red onion, green pepper and carrots on a slate surface and in a bowl with a cast iron skillet with raw ground beef.

Step 1:

Chop the 3/4 cup red onion, 1/2 cup green pepper, 1/4 cup habanero, and 1/4 cup carrots in preparation for sautéing with the ground beef.

Four small bowls, 1 with seasoning, 1 with relish, 1 with mustard, and one with ketchup on a blue/grey surface with a small wooden tray on the right with salt, pepper and paprika, and fresh whole red onions and habanero pepper s on the left.

Step 2:

Measure out the salt, pepper, thyme, cinnamon, brown sugar, ketchup, mustard, and relish. Pull the refrigerator pie crust out of the refrigerator to warm up a bit while preparing the filling for the hand pies.

A cast iron skillet with sautéed veggies and ground meat on a piece of slate on a blue/grey surface.

Step 3:

Sauté the veggies in the olive oil until tender. Add the ground meat and sauté, stirring frequently, until barely brown.

Small Circles of raw dough with meat and veggie filling, and half moon shaped hand pies that are also uncooked.

Step 4:

Using a small saucer as a template, use a sharp paring knife to cut 12 circles out of the sheets of pie crust. A large biscuit cutter would also work if you have one. Fill each circle with Sloppy Joe, and bake!

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A woman's hand picing a moon shaped hand pie from a small blue dish with and pies dips and raw ingredients surrounding the dish on a brown paper, green and blue surface.

Best Sloppy Joe Hand Pies

  • Author: Keith Recker
Print Recipe

Description

Keep the mess away and just enjoy the deliciousness.

Ingredients

Scale
  • 1/2 cup chopped green peppers
  • 1/4 cup chopped habanero peppers (or jalapeños for spicier flavor)
  • 3/4 cup chopped red onion
  • 1/4 cup chopped carrot
  • 1 tbsp olive oil
  • 1 lb ground beef (or pork or turkey)
  • 1/4 cup ketchup (more if desired)
  • 2 tbsp yellow mustard
  • 3 tbsp relish
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 tsp thyme (dried or fresh)
  • 3 sheets of packaged pie crust

Instructions

  1. Sauté the veggies in the olive oil until tender. Add the ground meat, and sautée, stirring frequently, until barely brown.
  2. Stir in condiments, spices, and brown sugar. Continue to sautée, stirring frequently until the sauce is mostly absorbed and not too runny.
  3. Using a small saucer as a template, use a sharp paring knife to cut 12 circles out of the sheets of pie crust.
  4. Place a generous 3 tbsp of sloppy joe filling in the center of each circle. Fold in half and crimp the edges. 
  5. Place on cookie sheet and bake according to pie crust directions until golden brown. Remove from cookie sheet and place on cool surface. Let cool for a few minutes and enjoy while very warm.

Did you make this recipe?

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

Recipe, Styling, and Photography by Keith Recker
Story by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

Zamboni, Snow Cone Cocktail

By
Star Laliberte
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0
A Zamboni, Snow-Cone Cocktail that's a vibrant blue ball of ice in a clear glass cup with a silver spoon sitting on pieces of white marble with large cubes of ice.

Zamboni, Snow Cone Cocktail? Yep! You heard that right! Have you ever felt that hockey fans are put in the penalty box when it comes to tailgating or game watch parties? Same! That’s why we wanted to create a fun, icy treat for our hockey-loving fans. While creating this cocktail, an homage to the snow cone, it was nearly impossible not to recall those brightly-colored cones from our childhood. Those sugary, syurpy sweet treats were a way to cool us down in the summer and treat our sweet tooth. In order to truly recreate the whimsical treats from our youth, it was a goal to include bright, vibrant color. Save your cheap shot on our liquor selection! We chose to modify the classic Blue Lagoon cocktail, invented by Andy MacElhone at the famous Harry’s New York Bar in Paris, to serve as our Zamboni Snow Cone Cocktail flavoring.

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

Zamboni, Snow Cone Cocktail

  • Author: Zack Durkin
Print Recipe

Description

This cocktail is perfect for those who always wished to drive the zamboni as a kid.

Ingredients

Scale
  • .75 oz vodka
  • 1.5 oz blue curaçao
  • .75 fresh lemon juice
  • .75 oz simple syrup
  • Ball of shaved ice

Instructions

  1. Prepare a bowl with a ball of shaved ice, and return to the freezer for at least an hour. You want to give the shavings a chance to firm up a bit. Otherwise the ball will completely crumble when you pour the cocktail over the ice. Trust us!!
  2. Add blue curaçao, vodka, lemon juice, simple syrup to a cocktail shaker and dry shake for 15 seconds.
  3. Pour the mixed cocktail over your shaved ice.

Did you make this recipe?

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

Looking for more hockey-themed treats to accompany your Zamboni, Snow Cone Cocktail and make for your game day watch party? Check out our menu filled with handheld bites that are musts for any hockey game.

Recipe by Zack Durkin
Styling, Story and Photography by Star Laliberte

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Pigs in a Blanket with 3 Party-Perfect Dips

By
Keith Recker
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0
Mini pigs in a blanket on a slate tray sitting on a greenish surface with 3 bowls of dips.

Is a party even a party without Pigs in a Blanket? We’re elevating the Pigs in a Blanket game with 3 Party-Perfect Dips. Dive into a trio of exceptional flavors with Harissa and Chili Mayo, Horseradish and Cream Cheese, and Jalapeño Mustard dips. You need little else on the table with these mini weenies. They’re wrapped in crescent dough and surrounded by dips exploding with flavor. Just be sure to double, triple, or quadruple the recipes according to your party size.

Can You Make Vegetarian Pigs in a Blanket?

To create a vegetarian option, you can substitute the hot dogs with a variety of vegetarian alternatives depending on the texture and taste you prefer. Plant-based meats are a good starting point since you can access vegetarian sausage pretty easily. But, if you want to focus only on fresh produce, jalapeño peppers, dates, confit potatoes, or mushrooms are other options that can help make pigs in a blanket vegetarian and even vegan-friendly. Just remember to adjust your dips accordingly (specifically the cream cheese one) in case one of your guests is vegan as well.

Pigs in a Blanket with 3 Party-Perfect Dips

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A tray of mini pigs in a blanket ready for the oven, and a wooden board with crescent dough and mini weenies being wrapped.

Pigs in a Blanket Recipe

  • Author: Keith Recker
Print Recipe

Description

Make golden-brown, perfectly wrapped pigs in a blanket with the use of mini hotdogs.

Ingredients

Scale

Instructions

  1. Use a paper towel to pat dry the mini cocktail weiners.
  2. Cut crescent roll dough triangles in half.
  3. Wrap mini weiners in the dough.
  4. Bake at 375° for 12-15 minutes until golden bown.
  5. Serve piping hot with our trio of party-perfect dips!

Did you make this recipe?

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

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Bowls with seasonings and oil on a black slate surface surrounding a brown bowl of harissa chili mayo dip.

Harissa and Chili Mayo Dip Recipe

  • Author: Keith Recker
Print Recipe

Description

Add a bit of spice to your pigs in a blanket.

Ingredients

Scale
  • 1 cup mayo
  • 1 tbsp harissa (more to taste, if you like!)
  • 1/2 tsp salt
  • 1 tbsp chili flakes (more to taste, but go easy on the heat)
  • 1 tsp oregano
  • 1/2 tsp black pepper

Instructions

  1. In a bowl, mix all ingredients together until well combined.
  2. Cover and let sit for an hour before eating.
  3. If there is any left over, cover tightly and store in the refrigerator for up to 1 week.

Did you make this recipe?

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

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A bowl of horseradish and cream cheese dip on the right with a fork in it, and small bowls with pepper, salt, and oil on the left, all on a black slate surface.

Horseradish and Cream Cheese Dip Recipe

  • Author: Keith Recker
Print Recipe

Description

Dip into a zesty new sauce.

Ingredients

Scale
  • 8 oz cream cheese
  • 1 tsp olive oil
  • 2 tbsp horseradish (can be cut back to 1 tbsp if you prefer a little less “heat”)
  • 1 1/2 tsp salt
  • 1 1/2 tsp black pepper

Instructions

  1. In a bowl, mix all ingredients together until well combined. You can add a bit more olive oil to loosen the cream cheese into a dip consistency.
  2. Taste the mixture and feel free to add more horseradish if you like! 
  3. Cover and let sit for an hour before eating.
  4. If there is any left over, cover tightly and store in the refrigerator for up to 1 week.

Did you make this recipe?

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

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A brown bowl in the lower right corner with jalapeño mustard dip, surrounded by bowls of spices, and spices spilled on a black slate surface.

Jalapeño Mustard Dip

  • Author: Keith Recker
Print Recipe

Description

You don’t have to rely on plain old mustard to dip into.

Ingredients

Scale
  • 1 cup Dijon mustard
  • Dash of olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup pickled jalapeño peppers, chopped fine
  • 1 tsp cumin seeds

Instructions

  1. In a bowl, mix all ingredients together until well combined.
  2. Taste. Add more chopped jalapeño peppers if desired.
  3. Cover and let sit for 1 hour before eating.
  4. If there is any left over, cover tightly and store in fridge for up to 1 week.

Did you make this recipe?

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

Recipes, Styling, and Photography by Keith Recker
Story by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

Ultimate Beer Cheese and Easy Honey Mustard

By
Star Laliberte
-
0
Six soft pretzels on a brown paper with a bowl of orange beer cheese, and a bowl of yellow honey mustard all on a white textured surface.

Get ready to party with our Ultimate Beer Cheese and Easy Honey Mustard recipes. These mouthwatering dips are the perfect accompaniment to a tailgate, game day house party, or an evening watching a movie at home. Add a tray of fresh baked soft pretzels from your local grocery freezer department, and you’re ready to go.

Ultimate Beer Cheese and Easy Honey Mustard Recipes

The Step-by-Step Beer Cheese Recipe

A grouping of ingredients including, milk, beer, cheese, butter, and seasonings in varied sizes of bowls on a textured cream colored surface.

Gather all of your ingredients from the recipe below, and let’s get started!!

A medium saucepan with melted butter and a whisk on a textured cream colored surface.

Step 1:

Melt 1/4 cup butter in a medium saucepan. Add 1/4 cup of flour and whisk until incorporated.

The hand of a women pouring milk into a medium saucepan with with melted butter and flour.

Step 2:

Add 1 cup milk, and whisk into the butter and flour mixture.

A medium saucepan with cheeses, spices and a whisk on a cream colored texture surface.

Step 3:

Add your cheeses, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper, 1 tsp dijon mustard, 1 tsp Worcestershire sauce.

A can of IPA beer being poured into a saucepan with cheese and seasonings on a textured ivory surface.

Step 4:

Slowly add 2/3 cup of your favorite IPA and whisk until incorporated.

A medium saucepan with a smooth cheese sauce and a whisk on a textured cream surface.

Step 5:

Reduce heat to low and stir just until smooth.

A grouping of soft pretzels next to a white bowl with orange beer cheese on a brown paper surface.

Step 6:

Serve warm with warm soft pretzels straight out of the oven.

The full recipe…

 

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Six soft pretzels on a brown paper with a bowl of orange beer cheese, and a bowl of yellow honey mustard all on a white textured surface.

Ultimate Beer Cheese and Easy Honey Mustard

  • Author: Anna Franklin
Print Recipe

Ingredients

Scale

For the beer cheese: 

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup milk
  • 2/3 cup IPA beer
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 4 ounces sharp cheddar, shredded or diced
  • 4 ounces Gruyere cheese, shredded or diced

For the homemade honey mustard:

  • 1/4 cup yellow mustard
  • 2 tablespoons each of whole grain mustard, honey, and mayonnaise

Instructions

For the beer cheese: 

  1. Melt butter in a medium saucepan.
  2. Whisk in flour.
  3. Whisk in milk.
  4. Add cheese, onion powder, garlic powder, cayenne pepper, dijon, and Worcestershire sauce into the saucepan.
  5. Slowly add beer and whisk until incorporated.
  6. Continue cooking over medium heat, cooking sauce until thick and bubbly.
  7. Reduce heat to low, and stir just until smooth.
  8. Serve warm soft pretzels.

For the honey mustard: 

  1. Mix all ingredients together until evenly incorporated.
  2. Chill for 1 hour before serving.

Did you make this recipe?

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

Want more tailgate and game day recipes?

Recipes and Styling by Anna Franklin
Photography by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

Braised Cabbage and Beans

By
Kylie Thomas
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0
A blue bowl holdsbraised cabbage and beans topped with a lemon slice and accompanied by a fork, spoon, and glass of lemon water.

In our Braised Cabbage and Beans recipe you get a hearty dose of both of these superfoods along with tasty vegetable stock, spicy peppers, and a bit of lemon juice for that tangy zing. It’s a dish that’s simple to prepare and warms the soul during the cold days of winter. The specific type of canned peppers we use are quite spicy. If you’d like something more mild, you can replace them with canned roasted red peppers.

Light up the stove and get a-cookin’, folks. You’ll be glad you did.

What Makes This Cabbage and Beans Recipe so Nutritious? 

While the virtues of cabbage may be obvious (it’s good for you!), beans are another healthy choice to incorporate into your diet. Their antioxidants, fiber, and other nutrients, prevent cell damage, help promote a healthy digestive system, and fight off diseases.

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A blue bowl holdsbraised cabbage and beans topped with a lemon slice and accompanied by a fork, spoon, and glass of lemon water.

Braised Cabbage and Beans

  • Author: Anna Franklin
Print Recipe

Description

Cabbage and beans make for a warming and comforting winter meal.

Ingredients

Scale
  • 1 cup dried mixed beans
  • 1 head green cabbage
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves of garlic, minced
  • 2 cups vegetable stock, homemade or store-bought
  • 1/2 jar of Shoe String Peppers
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1/4 cup freshly chopped parsley for garnish

Instructions

  1. In a bowl, rinse and soak beans for at least 2 hours but preferably overnight.
  2. Cut cabbage into 6 wedges and dice onion.
  3. In a hot dutch oven, add 2 tablespoons of olive oil and add cabbage wedges. Cook until the outsides are crispy and brown. Add onion, garlic, beans and vegetable stock. Simmer for 1-2 hours or until the beans are fully cooked and tender.
  4. Add in the shoe string peppers, the juice of one lemon, salt and pepper to taste. Garnish with fresh parsley and serve.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Pittsburgh Happenings: January 16-22

By
Kylie Thomas
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0
Three people wait for another person to pour them a glass of wine inside the Gateway Clipper in Pittsburgh
Photo courtesy of the Gateway Clipper

This week in Pittsburgh covers all types of events, from a family outing to little alone time to reflect and plan. Begin the week with an inspiring presentation about Taylor Swift from an event industry professional. Then end the week with a tour of the city skylines and dinner on the famous Gateway Clipper. What could be better?

Muhammad Zaman stands beside a lab table filled with supplies in a blue shirt and tie.
Photo courtesy of City of Asylum

We Wait for a Miracle with Muhammad Zaman

City of Asylum and Virtual, January 16

City of Asylum welcomes author Muhammad Zaman to share his recently released work We Wait for a Miracle: Health Care and the Forcibly Displaced. His book shares poignant stories across continents to highlight the health care experiences of refugees and forced migrants.

 

9 different colored photographs of women arranged in a grid to advertise the Taylor Swift presentation in Pittsburgh.
Photo courtesy of MPI Pittsburgh

MPI Pittsburgh Presents: Event Planning Advice as told by Taylor Swift Songs

City Winery, January 17

Join prominent event industry professional Kate Patay through a journey of experiences and lessons that can be learned from singer Taylor Swift. Learn how her lyrics can help you achieve your wildest dreams in business and in life.

 

Four people sit around a table in the Greer Cabaret Lounge in Pittsburgh enjoys various drinks in low lighting.
Photo courtesy of Pittsburgh Cultural Trust

Broadway Trivia

Lounge at the Greer Cabaret, January 17

Buzz Worthy Pub Trivia hosts a night of Broadway trivia across decades of shows in the beautiful Greer Cabaret Lounge. Gather a team of friends or family and compete in five rounds of questions. Try your best to “seize the day” and take the crown!

 

The bar at Space Bar in PIttsburgh has bartenders hard at work on the right side and people enjoying drinks on the left side with a big moon light overhead.
Photo by Kylie Thomas

Drag Queens in Outer Space Bingo

Space Bar, January 18

Hosts and Drag Queens, Luna and Indi take you on a cosmic journey like no other. Brace yourself for a stellar evening filled with laughter, incredible cocktails, and of course, bingo. Don’t worry if you’re new to bingo, they’ll make sure you have a blast no matter if you win or lose.

 

Three people wait for another person to pour them a glass of wine inside the Gateway Clipper in Pittsburgh
Photo courtesy of the Gateway Clipper

Captain’s Dinner Tour and Cruise

The Gateway Clipper Fleet, January 20

Looking for a fun and unique evening out in Pittsburgh? Come aboard the Gateway Clipper for a fabulous dinner and equally fabulous views of the city skyline. Start off with a buffet of strip loin, chicken breast, cheese tortellini, and much more. Then, dance the evening away to live DJ entertainment.

Check out the other events that we’re excited for this month!

Story by Kylie Thomas

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Regina George Mean Girls Cocktail

By
Star Laliberte
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0
A pink cocktail in a classic margarita glass on a tray with cocktail umbrellas in hot pink and red.

This cocktail is fetch! If you’ve ever been personally victimized by a “Regina George,” this cocktail is for you. It looks sweet, but once you taste it you’ll fall victim to its tang. Really, the Regina George Mean Girls Cocktail is for all to enjoy. We think your father, inventor of the Toaster Strudel, would be pleased to hear about this. #IYKYK

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A pink cocktail in a classic margarita glass on a tray with cocktail umbrellas in hot pink and red.

Regina George Mean Girls Cocktail

  • Author: Zack Durkin
Print Recipe

Description

Perfectly pink for Regina George!

Ingredients

Scale
  • 3 oz London dry gin
  • 1.5 oz of fresh lemon juice
  • .5 oz of simple syrup
  • .5 oz of pomegranate syrup* (or grenadine)
  • 1 egg white (or 2 tbsp aquafaba** for vegan version)
  • Cocktail cherry or umbrella for garnish

Instructions

  1. Add gin, lemon juice, simple syrup, pomegranate syrup, and egg white (or aquafaba) to cocktail.
  2. Dry shake for 20 – 30 seconds.
  3. Add ice cubes and shake for 15 seconds.
  4. Double strain into your favorite stemmed glass.
  5. Garnish with cocktail cherry or umbrella.
  6. Enjoy!

Notes

Pomegranate Syrup is 2 parts simple syrup with 1 part pomegranate juice.

The easiest form of aquafaba is the juice from a can of chickpeas.

Did you make this recipe?

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

Looking for other pomegranate cocktails? Sip on our Pomegranate Margarita, Pretty Woman Pomegranate Cosmo, Good Luck Sparkling Pomegranate Cosmo, or Pomegranate Prosecco Cocktail.

Recipe by Zack Durkin
Styling, Story and Photography by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.

 

Mark Chutko’s TABLE Favorites

By
Kylie Thomas
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0
Two bowls filled with a dark reddish brown broth with spicy sausage and greens as butter sits to the left and two spoons sit in the top right.

TABLE Magazine Associate Publisher, Mark Chutko loves winter fare. He leans in to recipes that are warm and delectable when the weather outside is frigid and cold. Soups and chilis are staples of the wintertime hours he and his wife, Diana, spend in the kitchen. They enjoy the simplicity of these hearty, good-for you-dishes, and cooking them at home just makes them taste even better. He loves getting his three kids involved in the kitchen, especially when they’re all chopping and chatting all the way to a hearty winter stew. Here are some of Mark’s late winter essential recipes that make great use of winter produce and many locally grown ingredients. 

Escarole and Beans

Warm and savory with a bit of spice, our Escarole and Beans takes basic ingredients and makes them into a fabulous bowl of flavor. It’s made with marinara sauce, escarole, Great Northern beans, chicken stock, and just the right amount of seasoning. Not to mention, the versatility of this dish allows you to serve it as a side or as a meal with some cooked shrimp over top. 

Pasta Fagioli 

A black bowl filled with fresh Pasta Fagioli noodles and vegetables by Victoria Sande.

Pasta Fagioli mixes navy beans with your choice of pasta and a homemade sauce. It’s a fool proof weeknight dinner. After cooking, pair it with your favorite wine and you’ve got a romantic dinner for two when the kids are away.

The Best Wendy’s Copycat Chili Recipe

An overhead view of The best Wendy's Copycat chili in a bowl with grated cheddar cheese and a dollop of sour cream in a white bowl, with small bowls of sour cream, grated cheddar, and pepper, a couple saltine crackers, parsley sprigs and a gold spoon on a wooden surface.

Winter and chili go together like peanut butter and jelly. A hot bowl of spicy tomato broth with beans and ground beef is the perfect thing to keep you cozy. This recipe takes inspiration from Wendy’s Chili and brings the famous dish right to your kitchen. No more long nights waiting in the drive-through line! 

French Onion Soup

A large bowl of french onion soup.

Caramelizing onions for a French Onion Soup may sound tricky, but it is entirely possible! Yes, it takes some patience. With a little bit of time, and delicious ingredients like fresh Gruyère cheese, you’ll be happy you took the time to make this bowl of excellence. 

Spicy Sausage and Greens Soup

Don’t let the short ingredient list of our Spicy Sausage and Greens Soup fool you. The taste of this soup packs a punch with the natural flavoring of the hot sausage and escarole. The taste experience expands when you add tomato sauce and mushroom broth. It’s so easy to be won over by this mouthwatering combination.

Story by Kylie Thomas

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Quinoa Nourish Bowl

By
Kylie Thomas
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0
A Quinoa Bowl filled with egg, avocado, kale, and more on a green plate beside a drink, chili oil, and a spoon and knife.

The whole-grain source of quinoa leaves it with a high fiber content, making it the perfect base for a nourishment bowl. It helps lower cholesterol, steady blood pressure, and even promotes a healthy digestive system. Contributor Anna Franklin magnifies these wellness elements with the addition of lacinato kale, greek yogurt, and avocado in her Quinoa Nourish Bowl. All these yummy ingredients come together mixed with savory red onion, protein-filled egg, and a bit of chili oil for maximum flavor and bodily happiness.

Quinoa Nourish Bowl Recipe

(Makes 1 bowl)

INGREDIENTS

3 leaves lacinato kale, chopped from Clarion River Organics
1/4 red onion, sliced from Who Cooks For You Farm
1/2 cup quinoa, cooked by package directions
1 egg
1/4 cup greek yogurt
1/2 avocado, sliced
Salt and pepper to taste
Drizzle of chili oil for garnish

INSTRUCTIONS

  1. In a skillet cook chopped kale and onion with a drizzle of olive oil and salt and pepper.
  2. Poach or fry egg, keeping the yolk runny.
  3. Place cooked veggies, egg, yogurt, sliced avocado and chili oil on top of cooked quinoa and enjoy!

Try our Winter Power Bowl for another wellness recipe!

 Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Nespresso Affogato

By
Kylie Thomas
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0
Two glasses of Nespresso Affogato with pizzelle garnishes in front of a Nespresso machine with a shot of espresso brewed beneath it.

Forget elaborate pastries and complicated cake techniques at your next cocktail hour or party. Our Nespresso Affogato, Italy’s answer to the perfect dessert pick-me-up, is where simplicity meets pure indulgence. A shot of rich, hot espresso meets a scoop of your favorite ice cream, melting it slowly. Plus, it’s one of 2024-2025’s trending ingredients for the way it can transport you to Italy in one scoop. It’s a dish full of textures and flavors; hot and cold, bitter and sweet, each bite an explosion of contrasting sensations. This recipe is an adventure for your taste buds and shows the power that a few perfect ingredients can have. Plus, the best part is with a Nespresso machine by your side, crafting this culinary masterpiece takes mere minutes.

Using Nespresso

While you can use any type of espresso for an affogato, we find that Nespresso pods provide a delicious balance between bitter and roasted flavors. Their premium selections range to fit any type of coffee drinker, even if you’re not normally a fan of espresso. You can choose from lighter, more delicate blends to the richness of more heavily roasted varieties. Don’t forget to recycle the capsules after brewing.

A hand pours a shot of espresso over a cup of ice cream to create a Nespresso Affogato with pizzelles and a shot of espresso in the background.

Origins of the Affogato

The exact origins of the affogato remain a mystery. We know it hails from Italy, which makes sense: it’s the land of espresso and gelato. Pinpointing the exact “when,” however, is a bit of a challenge. It’s thought to have come about after the invention of the espresso machine in the 19th century. It did not become popular until the 1950s, coinciding with the modernization of Italy’s ice cream industry. Others propose a much earlier creation, with one legend even crediting a 17th century friar for its start according to Food & Wine.

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A hand pours a shot of espresso over a cup of ice cream to create a Nespresso Affogato with pizzelles and a shot of espresso in the background.

Nespresso Affogato

  • Author: Emma Riva
Print Recipe

Description

What could be better than coffee and ice cream? w

Ingredients

Scale
  • 1 big scoop of your favorite ice cream
  • 1 shot of espresso
  • Pizzelle cookie for garnish

Instructions

  1. Add your ice cream to a small bowl or rocks glass.
  2. Brew espresso directly over ice cream,
  3. Garnish with a pizzelle cookie and enjoy!

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

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