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Eggnog Pudding Shots

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An eggnog pudding shot in a clear cup sitting on a reflective surface with a tray of blurred out pudding shots in the background.

Get into the holiday spirit with these creamy, boozy Eggnog Pudding Shots. Eggnog and the holidays go hand-in-hand.

Did you know that in the 1700s eggnog was produced because the ingredients were plentiful. In more recent years, it’s been thought that the enjoyment of this drink made of “luxury” ingredients like cream and bourbon would invite success and wealth in the new year. Whatever the case may be for sipping a little eggnog, we ho-ho-hope you find our boozy dessert-like Eggnog Pudding Shots a festive addition to your holiday offerings.

Make this recipe with your favorite store-bought eggnog, or homemade if you have it, and any quality bourbon of your choosing. We used some of Pittsburgh’s delicious local ingredients in our preparation. Support local retailers during the holidays and throughout the year. It’s a great boost for our local economy.

Eggnog Pudding Shots Recipe

INGREDIENTS

One 3 oz box vanilla instant pudding mix
½ tsp ground nutmeg
¼ tsp ground cinnamon
1½ cups Turner’s Dairy Eggnog
½ cup Wigle Whiskey Bourbon
8 oz tub Cool Whip
 Whipped Cream for garnish
nutmeg for garnish

Eggnog Pudding Shots in clear plastic shot glasses with a bottle of Turner's eggnog sitting on a black reflective surface in front of a lit Christmas tree.

INSTRUCTIONS

  1. Place 12 pudding shot cups (soufflé cups) on a large baking sheet.
  2. 
Pour the contents of one small (3oz) box of instant vanilla pudding mix into a medium mixing bowl.
  3. 
Add ½ teaspoon of ground nutmeg and ¼ teaspoon ground cinnamon, whisk together.
  4. Add 1½ cups eggnog. Mix well.
  5. Add ½ cup Bourbon. Stir until the pudding mixture is thickened.
  6. Fold in 8 ounces of cool whip and stir until the pudding mixture is light and fluffy and you no longer see any white streaks from the whipped topping.
  7. Spoon the eggnog pudding mixture into small cups, filling up to the top of each rim.
  8. Chill for at least 4 hours, but overnight works best!
  9. Garnish with whipped cream and nutmeg before serving.
A look-in picture of a bottle of Wigle Whiskey Deep Cut Bourbon with a dark background.
Photo courtesy of Wigle Whiskey

 

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

For a little extra holiday fun, try our trio of Christmas and NYE Festive Pudding Shots Recipes.

Three pudding shots in a row.

 

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Sautéed Cauliflower with Olives and Capers

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Sautéed Cauliflower with Olives and Capers - A Mediterranean-inspired fall side dish, combining the freshness of California with European culinary wisdom.

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be fantastic meals in and of themselves. TABLE’s contributor from Italy, Sara Ghedina, tucked into some cold-weather classics that blend the irreverence and freshness of California, where she created the recipe, with the culinary wisdom of Europe, where she was born and raised and resides. Buon appetito!

A fall side dish with Mediterranean flavors. In lieu of store-bought breadcrumbs, you can use a day-old baguette or country-style bread, remove the crust and put it in the food processor until you get the crumb size that you want.

For a non-vegetarian option, add 4 or 5 anchovy fillets, rinsed and chopped, and cook them together with the breadcrumb mixture.You can also turn this cauliflower into a main dish, tossing in the skillet some cooked pasta, such as penne or spaghetti, along with extra olive oil and a tablespoon or two of pasta cooking water for a creamier sauce.

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Sautéed Cauliflower with Olives and Capers - A Mediterranean-inspired fall side dish, combining the freshness of California with European culinary wisdom.

Sautéed Cauliflower with Olives and Capers


  • Author: Sara Ghedina
  • Yield: Serves 4

Description

A flavorful way to enjoy your veggies.


Ingredients

Scale
  • 1 medium cauliflower
  • 3 tbsp pitted Kalamata olives
  • 2 tbsp capers, drained and rinsed
  • Grated peel of 1 lemon
  • 2 + 4 tbsp extra-virgin olive oil
  • 4 to 5 tbsp breadcrumbs
  • 2 tbsp minced fresh parsley
  • 1/2 tsp chili pepper
  • 3 garlic cloves
  • Salt and black pepper to taste


Instructions

  1. Trim cauliflower and cut in small florets. Bring a pot of lightly salted water to boil and cook cauliflower for about 3 minutes or until almost tender. Drain and rinse under cold water to stop cooking. Set aside.
  2. Finely chop olives and capers and add grated lemon zest to the mix. Place mixture in a bowl and set aside.
  3. In a small skillet, heat 2 tbsp olive oil, add breadcrumbs and minced parsley and cook 4 to 6 minutes, stirring frequently, until crumbs are golden brown. Remove mixture to a plate and set aside.
  4. In a large skillet, heat 4 tbsp olive oil with pepper flakes and whole garlic cloves, cook for 2 to 3 minutes until garlic is golden and then remove it from the pan. Add olive and capers mix and cook for 2 minutes, stir in cauliflower, season with black pepper and salt (if needed), and cook for about 3 minutes, stirring occasionally until lightly browned and cooked through. Sprinkle breadcrumbs over the top and serve.

Recipe, Styling, and Photography by Sara Ghedina

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Pantone Color of the Year Peach Basil Bellini Cocktail & Mocktail

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A champagne flute with a peach cocktail garnished with a green basil leaf on a white surface with a champagne cork, basil leaves, and peach and orange flower petals for styling.

When Pantone announced the 2024 Color of the Year, 13-1023 Peach Fuzz, in true TABLE fashion we were inspired to create a cocktail/mocktail that would reflect the personality of the color. After all, such a beautiful tone of orange and yellow with a hint of red deserves such an honor.

This Peach Basil Bellini Cocktail uses the delicate aroma of a homemade peach puree base with the balanced sweet and savory flavor of basil simple syrup for an overall sensation of comfort and welcome. Its mellow flavor and warm appearance come in a champagne flute topped with your favorite sparking white wine for a touch of classic elegance.

A Word From Pantone on the Color of the Year

“In seeking a hue that echoes our innate yearning for closeness and connection, we chose a color radiant with warmth and modern elegance. A shade that resonates with compassion, offers a tactile embrace, and effortlessly bridges the youthful with the timeless.” – Leatrice Eiseman, Executive Director, Pantone Color Institute™

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A champagne flute with a peach cocktail garnished with a green basil leaf on a white surface with a champagne cork, basil leaves, and peach and orange flower petals for styling.

Pantone Color of the Year Peach Basil Bellini Cocktail & Mocktail


  • Author: Zack Durkin

Description

A fruity toast to the Color of the Year.


Ingredients

Scale
  • 4 oz sparkling white wine
  • 4 oz sparkling mineral water like San Pellegrino, or seltzer (for the mocktail version only)
  • 8 oz fresh or frozen peaches
  • .5 oz basil simple syrup (recipe below)
  • Fresh basil to garnish

For the basil simple syrup:

  • 1 cup water
  • 1 cup sugar
  • 10 fresh basil leaves


Instructions

  1. Blend 8 ounces of peaches and 3 ounces of water until smooth.
  2. Combine 1.5 ounces of peach puree and .5 ounce of basil simple to the bottom of your favorite stemmed glassware.
  3. Top with 4 ounces (or to taste) of your favorite sparkling white wine, or sparkling water for the mocktail version.
  4. Place a basil leaf on the palm of one hand and firmly clap your hands together – place the expressed basil on the top of your Bellini.
  5. Enjoy!

For the basil simple syrup:

  1. Add one cup of sugar, one cup of water, and ten fresh basil leaves to sauce pan.
  2. Bring to a boil while stirring occasionally to completely dissolve sugar.
  3. Remove from heat and let basil steep for 30 minutes.
  4. Strain through fine mesh strainer.
  5. Store in refrigerator for up to two weeks.

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

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Friendmas Celebrations for All

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A cozy and festive gathering at Molly's Tuscan-inspired home, filled with friends, delicious food, and the warmth of the holiday season, offering a refuge from the usual year-end hustle and bustle.

Friendmas is the holiday for everyone regardless of how you view the season.

Ok, I’ll admit it. I’m not much of a holiday-season guy. I get a bit overwhelmed by all the obligations and all the stuff. As a small business owner, I’ve had years where I’ve felt obliged to go to dozens of parties at peak season: – clients, friends, client-friends. It all blurs together. Don’t get me wrong: I love my clients and friends, and I love a good party.! I even love some of the stuff. Who doesn’t take some joy from the lights brightening up the short days and a sweet, well-conceived gift (given or received). But by the end of a busy year, I’m mostly looking for downtime. I know some of my friends feel the same way.

Friendmas Celebrations for All

Friendmas Celebration

So, imagine a doctor, a retail store manager, a non-profit guru, and me all looking for a quiet (and maybe fun) evening to release the year-end stresses. Enter our dear friend Molly, – the gorgeous tennis-playing, interior-designing, dog-loving friend with the most welcoming sanctuary of a house.

Meal in a rustic dining

Molly is the super-mom empty-nester who now adopts rescue dogs and has an open-door policy for all her friends. She’s got a wonderfully eclectic chosen family that we’re thrilled to be a part. Out of the blue one day, she telephones: Come escape to my place for a bit. Have a drink, relax. Our friends at Tesuque Village Market just down the street can help us out.

Roasted rack lamb

Forming the Table

The good folks at TVM know how to make a killer drink. Mike and Reeve (who doubles as an accountant at Ten Thousand Waves spa) arrive with all the fixings for an amazing prickly pear margarita, the color luscious, and the tequila out of this world. Let’s just say after one of those and some crazy-good guacamole, any and all holiday blues quickly turned a bright shade of pink.

lamb chops

With the help of Kitty Solon and Foraged Santa Fe, Molly has turned her cozy Tuscan cocoon of a dining room into a fine spot for a winter party. Mike’s young Spanish wizard of a chef, David Martinez, begins to fill the air with scents of his excellent food. Molly ferrets out some good reds in the wine cellar. All at once– because this the kind of party that is a refuge from all other parties, and everything else as well, we only have eyes and ears for each other. Which is the best feeling ever.

Pie

We all sit down to Chef David’s gorgeous dinner of lamb chops smothered in a rich, spicy New Mexico red chile sauce. One of my favorite Mexican/New Mexican dishes accompanies the lamb: traditional calabacitas, a lively medley of the best cold-weather veggies.

Chef David’s gorgeous dinner of lamb

Easy Talking

The conversation runs the gamut from a quick burst of work talk that we needed to get out of our systems, to a strangely nostalgic recollection of the worst days of the pandemic. Because this house also served us in those years as a refuge for our pod of folks, I celebrated my 50th birthday here. We moved on to joyous updates about families and friends and dream vacations. And, naturally, we talk about food, especially the spicy food in front of us.

We cool off our palates with a sumptuous tres leches cake for dessert. The TVM crew went out of their way to make it jaw-dropping as well as delicious. We were all feeling rather, shall we say festive, as we contemplated retiring to the living room for a bit more tequila. This time we left the pink stuff out. The conversation is a bit of a haze from here on out and some of it might not be fit for sharing. But the glorious and relaxing year-end celebration lingers on in the mind. Sometimes it makes Grinch-like me wonder if I might not, after all, be a holiday season guy.

Friends celebrating Friendmas

Story by Alex Hanna / Photography by Tira Howard / Styling by Kitty Solon / Food by Tesuque Village Market / “Sacred Bird” Dinnerware courtesy of Mottahedeh

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Braised Red Cabbage with Apples

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Braised Red Cabbage with Apples - A sweet and savory German-inspired dish, blending the flavors of California and European culinary tradition.

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be a fantastic meal in and of themselves. TABLE’s Italy contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she invented this dish, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!

Sweet and savory with a hint of fall spices, this colorful, healthy dish of German tradition is typically paired with pork or sausage, but it also goes well with a Sunday roast or a holiday meal. To save time, make it a couple of days in advance, and reheat before serving.

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Braised Red Cabbage with Apples - A sweet and savory German-inspired dish, blending the flavors of California and European culinary tradition.

Braised Red Cabbage with Apples


  • Author: Sara Ghedina
  • Yield: Serves 5-6 1x

Description

Apples elevate your simple braised red cabbage.


Ingredients

Scale
  • 1 large red cabbage (2 to 2 1/2 lb), quartered, cored, and cut crosswise in thin strips
  • 4 tbsp extra-virgin olive oil
  • 2 small leeks, thinly sliced
  • 1/3 cup balsamic vinegar
  • 2 tart apples (such as Braeburn or Granny Smith), peeled, cored, quartered and sliced
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp ground allspice
  • Salt and freshly ground pepper, to taste
  • 1/3 cup raisins


Instructions

  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the leeks. Cook, stirring, until just about tender, about three minutes.
  2. Add 2 tablespoons of the balsamic vinegar and cook, stirring until the mixture is golden, about 3 minutes, then add the apples and stir for 2 to 3 minutes.
  3. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the sugar, allspice, remaining balsamic vinegar, and salt and pepper to taste. Toss together. Cover the pot, and cook over low heat for 20 minutes, stirring from time to time.
  4. Add raisins and continue cooking for another 10 minutes. You can cook it longer if you’d like the cabbage to be really soft, I like mine to retain a little bite to it.

Recipe, Styling and Photography by Sara Ghedina

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Satisfying a Need : A Lecture on Color(s) of the Year

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A collage of 8 photos all with similar color.

On the evening of December 13, 2023, Keith Recker, Colleen Simonds, and Anne Dickson hosted a lecture on Color(s) of the Year at TABLE Studios, observed which global authority on color picked what tone, and then turned the question on themselves.

Anne, founder and owner of floral design store Fox and The Fleur, found blushing brides holding peach- colored flowers, while nationally known interior designer Colleen Simonds, searched for interiors with pale pink walls before pronouncing, “I don’t think I’ve ever had a client ask for a peach fuzz room.”

Meet Pantone’s Color of the Year 2024: Peach Fuzz 13-1023. Described by Leatrice Eiseman, Executive Director of Pantone Color Institute as, “a shade that resonates with compassion, offers a tactile embrace, and effortlessly bridges the youthful with the timeless.” This association does very little in the way of a color description. Is it pink? Is it orange? Is it a soft pink- orange? Is it coral? Is it floral? It is shade of blush? A skin tone? Apricot? It’s peach. And yet, much of what captures our attention is everything it isn’t. Take TikTok for example.

TikToker @ama8189 believes that Pantone’s choices are paid for clandestinely by companies. This conspiracy theory includes Color of the Year 2017 Greenery 15-0343 and Android’s green text bubbles or Whole Foods, depending on your mobile device. Other potential licensing deals linked Airbnb with Pantone 16-1547 Living Coral in 2019 and Microsoft Teams with Pantone 17-3938 Very Peri in 2022. Whether its conspiracy, or just business, or pure chance, the discussion questions the intentionality behind Pantone’s chromatic prediction and misleading marketing.

For the hues of Color(s) of the Year, as Keith Recker stated towards the end of the evening, “the process is not transparent,” but not in any sinister way. The Color of the Year’s media and press package reveals that a team of global color experts at the Pantone Color Institute comb the world looking for new color influences. This can include the entertainment industry and films in production, traveling art collections and new artists, clothing, all areas of design, aspirational travel destinations, new lifestyles, playstyles, or enjoyable escapes, as well as socio-economic conditions. They meet face to face twice a year to discuss what they’re seeing, and the Color of the Year emerges from these convenings. The choice is kept as secret as possible until the annual reveal which usually happens on the first Friday in December.

Recker’s 2024-25 color forecast, formulated in April and May of this year, looked at facets of fashion and art that both supported and contradicted aspects of Pantone’s Color of the Year. His process of listening is, as Recker described it, “seeking and finding what will satisfy a need.” In a time of unease, Peach Fuzz and its corresponding name serve “as an idea as much as a feeling.” Further feelings strutting down runways and coming out of design studios that Recker presented were a prevalent need for comfort and refuge in the form of pastels, an investigation of humor and vigor delivered by highly saturated colors, positive engagement with a range of constructive reds, and even the notion of centeredness and mindfulness expressed by humble, hard-working neutrals.

In the weeks and months prior to Pantone’s Color of the Year announcement, other influential companies unveiled their choices. Echoing Peach Fuzz were HGTV’s Persimmon and WGSN x Coloro’s Apricot Crush, calling to mind “the nutritional properties of vitamin- and antioxidant-rich oranges and apricots.” On the opposite end of the color spectrum is Benjamin Moore’s Blue Nova. Behr’s Cracked Pepper, and Glidden’s vanilla-toned Limitless, expored the dark and light poles of the neutral category. All of these  were explored in Recker’s presentation not as color samples but through a wide range of imagery, from the glazes of ceramics by Toshiko Takaezu and the wash on a pair of Valentino’s trompe-l’oeil jeans made from glass-bead-embroidered gazar.

As the colors and their potential applications piled up, many of the attendees’ questions were around where to use them, to which Simonds said, “people want rules so they don’t make mistakes, but there are no rules.” Considering these absolutely insane and vociferous times, the idea that we all need to relax and perhaps be a little more playful feels fitting and very Peach Fuzz-y. In fact, Recker observed that, while he would have chosen an electric shade of celadon, “the more you think about Peach Fuzz, the more you like it.”

If Peach Fuzz is an accurate projection of the year to come, there will be many floral centerpieces and interior interpretations on Pantone’s Color of the Year. These demonstrate different schemes on the feelings and associations of a hue that both Dickson and Simonds believe can go either direction—playful and soft or luxurious and grounding. Peach Fuzz is a neutral enough color for cultural phenomenons to find resonance within it. We may find ways to locate these phenomena, or more specifically the human experience, gently nestled between somewhere in its pink and orange tint.

Story by Alyssa Vasquez

Books by Keith Recker:

A peach background with two book covers on color by Keith Recker and a short description of his experience in white.True Colors

True Colors is about artists who create color from natural materials and about the historical importance and environmental sustainability of this practice. Deep conversations with 26 artisans from every part of the globe reveal their wisdom, traditions, and know-how—and suggest that we ignore what they know at our peril.

Deep Color

Color is a powerful force in our lives. It is a major influence in visual and verbal communication and on the decisions we make every day. Deep Color unpacks all the shades of the rainbow (plus black, white, and pink) with little-known facts, stunning visuals, and a critical perspective on color and the nonverbal meanings it carries.

Photo credits clockwise from top left: Edoardo Piermattei, Klein Reid, Joseph Altuzarra, Ok Pok Tok, Nick Cave, Christopher Wolston, Angel Oloshove at form+concept.

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Pittsburgh Happenings: December 19-25

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A woman in red and green Christmas attire and bushy blonde hair stands on a stage with a grin on her face.
Photo courtesy of Who's Holiday

‘Twas the week before Christmas and all through the city events were stirring and they’re pretty nifty. Can you tell we’re embracing our inner Santa? Join us in the yuletide enjoyment with live concerts, shopping adventures, and much more this next week in Pittsburgh. 

An up-close, purple-colored photo of a man playing trombone.
Photo courtesy of Pittsburgh Symphony

Holiday Brass Spectacular

Heinz Hall, December 19

Join The Pittsburgh Symphony Orchestra for this annual, festive holiday tradition full of trumpet, tuba, and other brass features. You’re sure to feel merry and cheerful from traditional Baroque favorites to new arrangements of your most-loved holiday tunes. It’s an event perfect for the whole family.

Two women stand in front of pictures of bottles of wines, holding wine in their own hands.
Photo courtesy of The Forge Urban Wine Bar

Christmas Vendor Fair

The Forge Urban Wine Bar, December 20

Get all the last-minute present shopping done thanks to over 15 local vendors. Pick up a handmade knickknack while strolling along to live Christmas music. Food will be available for purchase so come hungry, thirsty, and ready to shop. 

A woman in red and green Christmas attire and bushy blonde hair stands on a stage with a grin on her face.
Photo courtesy of Who’s Holiday

Who’s Holiday!

Greer Cabaret Theater, December 20-23

This comedy holiday show inspired by The Grinch is for adults only, so leave the kiddos at home and grab a group of friends. Cindy Lou is grown up now, and she is experiencing all the fun and excitment of adulthood. Especially the drinking.

Four jazz musicians play various instruments pictures in black and white against a black background.
Photo courtesy of Pittsburgh Jazz Orchestra

Pittsburgh Jazz Orchestra Holiday Concert

PNC Theater, December 21

Sit back and relax to the soothing sounds of the Pittsburgh Jazz Orchestra. For this performance, the musicians refresh your favorite holiday classics, turning the season into a jazzy celebration of wonder, bliss, and merriment.

Three people stand at the front of a comedy stage with smiles on their faces, looking at one another in Pittsburgh.
Photo courtesy of Arcade Comedy Theater

The Christmas Eve Eve Comedy Show

Arcade Comedy Theater, December 23 

Warm up with a big hearty laugh at this holiday comedy show. Local comedians Amanda Averell, Marcus Cox, Don Arner, and host Dave Stewart make sure you go into the busy days ahead with a smile on your face and plenty of cheer in your heart.

Story by Kylie Thomas

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16 Delicious Holiday Cookie Recipes

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a variety of strawberry thumbprint cookies laid out on a red table and covered in Christmas sprinkles

It’s the holiday season and what better snacky treat for your next get-together than a batch of fresh baked cookies. Cookies seem to put a smile on everyone’s faces and the more variety, the better. With so many recipes out there, you’re sure to make the holidays jollier whether you opt for a Cinnamon Roll Sugar Cookie full of fresh cinnamon goodness or a Green Chile Biscochito with a little kick of spice. While you’re at it, make an extra dozen to gift to your neighbor next door too.

16 Delicious Holiday Cookie Recipes

Gingerbread Sandwich Cookies

Stacks of homemade Gingerbread Sandwich Cookies on a green table.

The subtle creaminess of cinnamon buttercream paired with tender, buttery gingerbread steals the show at the cookie table. Plus, these cookies without the buttercream are also a tempting accompaniment to a mug of café au lait sipped slowly on a winter Saturday.

Strawberry Rhubarb Thumbprint Cookies

a variety of strawberry thumbprint cookies laid out on a red table and covered in Christmas sprinkles

TABLE Contributing Editor Anna Calabrese dreamed up these tender and tasty Thumbprint Cookies that put the Christmas spirit right into a cookie. With Tait Farms Strawberry Rhubarb Jam at the center, they’d be a welcome addition to any holiday cookie table, and delectable other own.

Lemon Drop Cookies (Anginetti) by Ahead of Thyme

A stack of lemon drop cookies coated in a yellow glaze with a half eaten one on top and a lemon in the background.
Photo courtesy of Ahead of Thyme.

The light, citrusy flavor of these Lemon Drop Cookies make them an addictive little treat. This classic Italian cookie is topped with an easy lemon glaze for added flavor and sweetness. They’re simple, quick, and oh so delish!

Pumpkin Pie Spice Linzer Cookies

Pumpkin Pie Spice Linzer Cookies spread on a wooden surface, dusted with powdered sugar

Filled with cranberry compote, and just right for end-of-year holidays, our Pumpkin Pie Spice Linzer Cookies feature a buttery crust made from almond flour and graham crackers. The star shape and powered sugar add an additional festive feel.

Best Soft Christmas Cookies by Allrecipes

A plate full of decorated soft cookies like candy canes, Christmas trees, and gingerbread men.
Photo courtesy of Bahareh Naiti

Create fun shapes of elves, candy canes, and so much more that can be decorated with these Best Soft Christmas Cookies. They use the basic cookie ingredients you probably already have in your kitchen and create a super pillowy bite.

Timeless Chocolate Chip Cookies

Chocolate Chips cookies on a baking sheet

These delectable treats feature a perfect balance of softness and chewiness, studded with decadent semi-sweet chocolate chips that melt in your mouth with every bite. With a simple list of ingredients and straightforward instructions, you’ll have a batch of freshly baked cookies ready to enjoy in no time.

Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies

An aerial shot of six brown cookies. They are Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies.

These Gluten-Free 7 Spice Oatmeal and Golden Raisin Cookies are good to eat and easy to digest for people with gluten sensitivities.

Quality Street Cookies by Delish

An array of chocolate cookies coated in tiny chocolates laid out on a street of parchment paper and topped with star sprinkles.
Photo courtesy of Emily Hlavac Green

Combine your favorite box of chocolates with decadent cocoa cookies for a chocolatey explosion in one bit. The Quality Street Cookies add a festive touch to the dessert table and just watch the children’s eyes light up at the sight of them.

Pumpkin Cookies

An aerial view of two Pumpkin Cookies, orange in color, with cream frosting on a green plate. pumpkin cookies recipe

With this recipe for seasonal pumpkin cookies with cream cheese icing, we welcome a most excellent reason to embrace “cookies for breakfast!”

Chinese Five Spice Cookies

Mouthwatering Chinese Five Spice Cookies, a delightful treat with a warming blend of spices, perfect for cozy winter moments.

There’s never not a perfect time for cookies, so why not while away an afternoon making Chinese five-spice cookies with a warming spark of spice baked right inside?

Cinnamon Roll Sugar CookiesAn aerial view of five cinnamon rolls on a piece of parchment paper next to a bowl of cinnamon with a spoon in it.

We love cinnamon rolls as much as the next person, but yeasted dough can take a fair bit of work and preparation in advance. Enter these Cinnamon Roll Sugar Cookies, where we take the flavors of a cinnamon roll and the beautiful swirl pattern and turn it into a cookie — like a sugar cookie and a cinnamon roll had a delicious baby!

Peanut Butter Cookies

You may well have a favorite recipe, but these peanut butter cookies are worth trying for their perfect crumbliness and sumptuous peanut flavor.

Mediterra Purple Barley Cookies

Purple Barley Cookies

In these cookies made with purple barley, the chemistry of cookie baking turns the anthocyanins contained in the grain into fascinating while maintaining the rich, nutty flavor profile of the barley.

Gluten-Free Earl Grey Shortbread Cookies

a cup of tea and some cookies on a table.

Shortbread, traditionally a sturdy, unadorned drop, bar, or coin, are terrific candidates for schlepping to a reception, park, or party. And the perfect way to demonstrate a sense of community. This version is both untraditional — almond flour replaces the all-purpose flour, making them gluten-free — and understated. We prescribe they should be taken with strong coffee after dinner.

Orange Cranberry Swirl Cookies

For many, the tang of cranberries is the standout of flavor of the winter holiday season. This dark red berry livens up turkey, ham, game, and more. Here, TABLE Magazine Contributing Editor Anna Calabrese swirls them into pretty pinwheel cookies that will spark interest at your wintertime cookie table.

Green Chile Biscochitos

Green chile biscochitos cut into star shapes with green chiles decorating the plate. Biscochitos recipe

Biscochitos are a New Mexico dessert staple. A simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.

Story by Jordan Snowden and Kylie Thomas

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Holiday Giveaway 2023

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A women's hand adorned with gold rings and bracelets
Photo courtesy of Ippolita

TABLE Magazine and Orr’s Jewelers bring to you a very special Holiday Giveaway 2023. Enter to Win a $1,000 Gift Card from Orr’s Jewelers

How to Enter – Holiday Giveaway 2023

Now through December 20, 2023

Option 1: sign up to subscribe for Home Delivery and receive 5 entries to win a $1,000 Orr’s Jewelers gift card.

Option 2: Give the Gift of TABLE and receive 5 entries for yourself.

Option 3: Sign up to receive TABLE’s Email Newsletter and receive 1 entry.

About TABLE Magazine

TABLE Magazine, the region’s leading lifestyle publication, is a bi-monthly print publication (6 issues) with simply stunning editorial to keep you inspired all year long.

The table, whether it’s in the kitchen, set beautifully in the dining room, or in the backyard for a summer soiree, is where we come to share life. TABLE acts as the platform, and the forum for exploring the most progressive, creative, curious, unexpected and culturally rich topics every season.

Whether it be our vibrant food culture, a cutting-edge design scene, a growing neighborhood, or a flourishing educational climate, what we discuss around TABLE will always spark deeper conversation, consideration, and exploration.

About Orr’s Jewelers

In 1952, when Bill and Rose Orr opened a small, neighborhood store in Midland, PA selling class rings, small electronics, and greeting cards, it’s hard to believe that they could have imagined Orr’s Jewelers growing into the premier destination for fine jewelry and Swiss timepieces in Western Pennsylvania that it is today.

Now entering the third generation of family ownership, Orr’s continues to pride themselves in a warm and welcoming atmosphere, with a friendly and knowledgeable staff eager to take the stress out of finding the perfect engagement ring, timepiece, or special piece of jewelry.

Each piece in the store, from their extensive collection of loose diamonds to a curated selection of Swiss watches to fine designer jewelry, has been hand selected to bring clients the highest quality at the best value.

 

Oven Braised Pork and Sauerkraut

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Oven braised pork in a pan mixed with sauerkraut and other components with a fork and spoon nearby.

We know it’s tradition to have homemade pork and sauerkraut on New Year’s Day as a symbol for good luck in the year ahead. Boost your New Year’s Day meal into next level flavor with this incredibly delicious Oven Braised Pork and Sauerkraut entrée. A pork tenderloin from your local butcher soaks in flavors of orange zest, spices, hard cider, and sauerkraut.

If you don’t have Spicewalla cracked coriander pepper mix for the recipe below, you cansubstitute with 1 tsp crushed coriander seeds, ½ tsp black peppercorn (crushed,) ¼ tsp paprika, pinch of mustard powder, rosemary, and thyme.

Plus, if you using black pepper garlic tenderloins, you can omit both the black pepper and garlic from the recipe or keep it in based on your preference. This recipe is all about customizing for you.

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Oven braised pork in a pan mixed with sauerkraut and other components with a fork and spoon nearby.

Oven Braised Pork and Sauerkraut


  • Author: Veda Sankaran

Description

A traditional weeknight dinner.


Ingredients

Scale
  • 2 ½ lb pork tenderloin or 2 smaller tenderloins
  • 1 ½ tsp Spicewalla cracked coriander pepper mix
  • ¾ tsp black pepper
  • ¾ tsp Kashmiri chili powder
  • 1 ½ tsp dark brown sugar
  • 3 tbsp oil
  • 1 tsp allspice berries, coarsely crushed
  • 1 white onion, halved, thinly sliced, then cut into thirds
  • 4 bay leaves
  • 1 Honeycrisp apple, cored and thinly sliced
  • 1 ½ tbsp crushed garlic
  • ¾ tsp orange zest from approximately 1 large navel orange
  • ½ cup hard apple cider, such as After the Fall ciders
  • ¼ cup apple cider vinegar
  • 3 cups sauerkraut, drained
  • 2 ½ cups chicken broth
  • 1 tsp black pepper
  • ½ tsp dark brown sugar
  • 1 ¾ cups cubed red potatoes


Instructions

  1. Preheat the oven to 325 degrees.
  2. Rub the coriander pepper spice mix, black pepper, Kashmiri chili powder, and brown sugar on all sides of the pork loin(s). Then, heat 3 tbsp of oil in a large Dutch oven. Once it is hot enough, sear the loins, remove, and set aside.
  3. In the same Dutch oven, add the allspice berries and bay leaves, followed by the onions. Stir and cook for a minute, before adding the sliced apples, garlic, and orange zest. Cook for an additional minute, before adding the hard apple cider, apple cider vinegar, and sauerkraut. Stir to combine everything.
  4. Lastly, pour in the chicken broth and sprinkle in the black pepper and brown sugar. Stir again and place the seared pork loin on top of the sauerkraut and apple mixture, pushing it down so it is partially submerged.
  5. Cover and place in the preheated oven to cook for 1 hour and 15 minutes. Remove from the oven, uncover and add the cubed potatoes, making sure they are submerged. Taste and add a little more brown sugar if needed to balance the sourness of the sauerkraut. Recover and place back in the oven for an additional 1 hour to finish cooking.

Recipe by Veda Sankaran
Photography by Dave Bryce

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