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5 Peoples Gas Holiday Market Vendors for Gift Shopping

By
Kylie Thomas
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0
A man runs a vendor booth at the Peoples Gas Holiday Market in Pittsburgh standing behind a bunch of puppets.

The Peoples Gas Holiday Market pops up every year! It’s both a stroll-worthy destination in Downtown Pittsburgh and a chance to get something for the folks on your gift list. You’ll feel like a kid again as you walk from one Alpine-style chalet to the next, discovering handcrafted, special souvenirs and ornaments brought from countries all over the world. There’s so much to explore but here’s a list of Peoples Gas Holiday Market vendors to get you started on your shopping journey. 

Bali Made

Dazzle in handmade toys, wooden ornaments, and other small gifts directly from Bali. Klaus Printz owns the shop and every year he goes to Bali to work with tradiitonal artisans to bring their creations to Pittsburgh. Purchase a bouncing puppet for your child or hang a beautifully carved heart ornament to make a little gem from far away part of your world.

Songbird Artistry

Pittsburgh crafter Debbie Jacknin and her daughters create a variety of accessories to style any outfit or show off your passions. Pick up a pair of earrings featuring some of your favorite characters and hobbies or an enamel pin featuring Dippy the Carnegie Museum dinosaur.

Old German Christmas

Who doesn’t love adding another but of beauty to their Christmas tree? After all, you have to fill every branch! Old German Christmas carries handcrafted ornaments, from old-fashioned Santas to geometric star shapes. Handcarved evergreens whose branches are simple curls of wood are a perennial favorite. You can easily see the craftsmanship and care put into every piece. 

Global Girl Gifts

When she’s not running the market booth, the owner Kelly Sobczakn travels the world collecting little trinkets. In this one booth, you can find accessories and decor from makers all over the world. Kelly often works with women makers who may not have a chance to showcase their work otherwise. 

Andrey’s Gifts From Afar

Take a trip back to the days of delicately made holiday decorations when carved ornaments and Russian nesting dolls had soul! Andrey’s Gifts From Afar hopes to preserve the unique nature and personal love that goes into handcrafted items. With their selection, you’re sure to find a gift that’s one-of-a-kind.

Story and Photography by Kylie Thomas

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Bitter Greens Salad with Cranberry Vinaigrette From COLDCO Farm

By
Kylie Thomas
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A close up picture of bitter green leaves littered with sliced fruit in the bitter greens salad.

The unique taste of bitter greens is not always for everyone, but you can make them into quite a beautiful salad. In this Bitter Greens Salad with Cranberry Vinaigrette from COLDCO Farm, throw in your favorite salad toppings like freshly shaved parmesan cheese, roasted pepitas, and sliced citrus fruits. These elements, combined with the tangy notes from the vinaigrette, create a burst of flavor in your mouth perfect for the winter months.

What Are Winter Greens Like in Our Bitter Greens Salad?

Winter greens refer to a variety of leafy green vegetables that thrive in colder temperatures These ingredients are readily available during the winter season and can provide a way to still get fresh produce even when it’s freezing outside. Some examples consist of kale, bitter greens, collard greens, Swiss chard, and mustard greens.

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A close up picture of bitter green leaves littered with sliced fruit in the bitter greens salad.

Bitter Greens Salad with Cranberry Vinaigrette From COLDCO Farm

  • Author: Anna Franklin
Print Recipe

Description

While this bitter salad may not be for everyone, it’s a beautiful display of the complexity of vegetables and greens.

Ingredients

Scale

For the salad:

  • 15–20 bitter greens leaves from COLDCO Farm
  • 1/2 cup shaved Parmesan
  • 1/4 cup roasted pepitas
  • 1 orange, peeled and sliced
  • 1 grapefruit, peeled and sliced

For the vinaigrette:

  • 2 tbsp cranberry sauce
  • 1 tsp Dijon mustard
  • 1/2 shallot, minced
  • 1/4 cup apple vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a Mason jar, add all vinaigrette ingredients and top with lid. Shake until everything is evenly incorporated.
  2. Arrange Bitter Greens Salad ingredients on a plate. Set aside.
  3. Drizzle dressing on top of salad and serve immediately.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Pittsburgh Happenings: December 5-11

By
Kylie Thomas
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A black and white photo of a man in a beanie hat and a black turtleneck with a necklace on.
Photo courtesy of Loose Ends

This next week of Pittsburgh Happenings is filled with lots of music! Take in a holiday concert or go see a family-friendly musical. No matter what you choose, you’ll be blown away by the musicality of the city.

Three actresses stand on stage in Victorian clothing with something in hand at the Pittsburgh Playhouse.
Photo courtesy of Pittsburgh Playhouse

The Mystery of Edwin Drood

Pittsburgh Playhouse, December 6-10

Join Conservatory Theatre Company for a night of family-friendly thespian fun. This musical takes theater-goers through Charles Dickens’ final unfinished novel in this show-within-a-show. The performance has several different endings that are decided with an audience vote.

A black and white photo of a man in a beanie hat and a black turtleneck with a necklace on.
Photo courtesy of Loose Ends

We Want The Funk Festival

August Wilson African American Cultural Center, December 8-9

Celebrate the rhythm-driven musical genre of funk that evolved from the R&B, soul, and jazz scenes of the 1960s and continues to influence today’s artists. Listen to a variety of musicians from different backgrounds who all come together through the magic of funk. 

A woman stands behind a booth of homemade soaps with a smile on her face as she talks to another woman at the Pittsburgh market.
Photo courtesy of I Made It! Market

I Made It! Last Minute Market

Rockwell Park, December 9

Get your last-minute shopping done thanks to over 60 artists and vendors. Explore the crafting community of Pittsburgh and discover a plethora of gift ideas. Don’t leave yourself scrambling the day before Christmas Eve trying to find the perfect present. 

Four men in suits stand outside smiling at the camera. One has his arms crossed over his chest.
Photo courtesy of Pittsburgh Symphony Orchestra

IL DIVO – A New Day Holiday Tour

Heinz Hall, December 10

Multi-platinum classical crossover group, IL DIVO, brings their Christmas show to Heinz Hall for a night of all your favorite carols. Some members of the Pittsburgh Symphony Orchestra will join the group on stage for hits like It’s Beginning To Look A Lot Like Christmas, It’s The Most Wonderful Time of the Year, and Have Yourself A Merry Little Christmas.

A conductor on a stand conducts different string players like violinists.
Photo courtesy of Chamber Orchestra of Pittsburgh

The Chamber Orchestra of Pittsburgh Holiday Concert

Sixth Presbyterian Church, December 10 

Hop into the holiday spirit with magical music from The Chamber Orchestra of Pittsburgh. Special guest host Anna Singer leads singalongs of some favorites throughout the night while instrumental sounds fill the rest of the evening.

View other events we’re excited about this month!

Story by Kylie Thomas

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Hanukkah 75 Cocktail

By
Justin Matase
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A festive and refreshing cocktail to celebrate Hanukkah, featuring a harmonious blend of flavors and spirits.

Every special occasion requires a toast. Something that brings a bit of light and life to an already lively affair. Something surprising to get tongues wagging and laughter ringing. TABLE Magazine Publisher Justin Matase concocted a very special drink for our Hanukkah celebration, and you will want to try it at home for any number of holidays and special occasions!

Hanukkah 75 Cocktail Recipe

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A festive and refreshing cocktail to celebrate Hanukkah, featuring a harmonious blend of flavors and spirits.

Hanukkah 75 Cocktail

  • Author: Justin Matase
Print Recipe

Description

A cocktail to light up eight nights.

Ingredients

Scale

For the Cocktail

  • 1 ounce of gin
  • 1/2 ounce lemon juice
  • 1/2 ounce of Butterfly pea simple syrup (recipe below)
  • 4 ounces of champagne or dry sparkling wine

For the Simple Syrup 

  • 1 cup of water
  • 1 cup of sugar
  • 1/2 cup of butterfly pea leaves

Instructions

For the Cocktail 

  1. Add gin, lemon juice, and simple syrup to flute and top with champagne.
  2. Garnish with a lemon twist.

For the Simple Syrup 

  1. Bring to a boil and let cool.
  2. Strain tea leaves. It can be made ahead and kept in the refrigerator for up to a week.

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Sip this drink just before a Hanukkah feast with Hélène Jawhara Piñer’s Sephardic recipes: 

Sweet Fried Eggplant

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes from Sephardic Jews in Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Tortitas de Acelga

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.

Makrūt and Neulas Encanonadas

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana.

Her book, Sephardi: Cooking the History, can be purchased through your favorite bookstore or online. For our article on Hanukkah and Sephardi, click here.

Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Cocktail by Justin Matase

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Maple Chai Cinnamon Rolls

By
Star Laliberte
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Five cinnamon rolls on five different small plates, drizzled with icing and garnished with broken cinnamon sticks on a green surface.

Imagine warm, aromatic Maple Chai Cinnamon Rolls presented to your family for a cozy weekend breakfast, or to your holiday overnight guests as an indulgent brunch treat. The combination of warm baking spices and maple is perfect for those who enjoy both sweet and spiced.

Don’t be intimidated by the number of steps in this recipe. The process is much easier to execute than it appears, and the outcome is more than worth it.

Maple Chai Cinnamon Rolls Recipe

INGREDIENTS

For the dough:
1 cup warm milk, about 115 degrees F
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour (divided)

For the Filling:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tbsp. Chai tea drink mix, (I used Oregon Chai brand)
2 tablespoons cinnamon 1/2 cup Turner’s Maple flavored milk (or heavy cream) (for pouring over the risen rolls before
baking)

For the Frosting:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)

INSTRUCTIONS

  1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  2. Add the eggs, butter and sugar. Mix until combined.
  3. Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
  5. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. *The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
  6. Spray a large bowl with cooking spray.
  7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  8. Cover the bowl with a towel or wax paper.
  9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  12. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  14. Starting on the long end, roll the dough up tightly jelly roll style.
  15. Cut into 12 slices and place in a greased 9×13 baking pan.
  16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  17. Preheat the oven to 375 degrees.
  18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
  21. While the rolls are cooling, prepare the cream cheese frosting.
  22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  23. Add in your favorite extract and the powdered sugar. Beat until combined.
  24. Spread the frosting over the cooled rolls.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Easy Breakfast Bake

By
Star Laliberte
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0
An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.

If you’re in search of an Easy Breakfast Bake recipe, look no further. The ease of preparation makes this recipe a good choice when you want something convenient enough to prepare last minute, but also versatile enough to be prepared ahead of time. It’s hard not to love something that is simple. But, with impressive flavors suitable for serving during a special holiday breakfast or brunch to family and friends, our Easy Breakfast Bake wows with its taste as well.

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An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.

Easy Breakfast Bake

  • Author: Anna Franklin
Print Recipe

Description

Making breakfast easier one bake at a time.

Ingredients

Scale
  • 1/2 cup store bought pesto
  • 1/2 cup heavy cream
  • 1 dozen egg
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup sun-dried tomatoes
  • Salt and pepper to taste
  • 1 package pre sliced prosciutto

Instructions

  1. Preheat oven to 375 degrees.
  2. Heavily spray a casserole dish with cooking spray.
  3. Add heavy cream, pesto, mozzarella and Parmesan to the casserole dish. Mix together until mixed evenly.
  4. Crack all the eggs on top on the pesto mixture.
  5. Top with sun-dried tomatoes and prosciutto. Bake for 15-20 mixtures or until the eggs are cooked to your preferred likeness.
  6. Serve hot with toast.

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Lookin for a breakfast casserole with veggies. Try our luxurious Breakfast Strata recipe.

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

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Roasted Snapper with Winter Vegetables and Sungold Buerre Blanc

By
Star Laliberte
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0
A whole fish on a bed of roasted vegetables over parchment paper on a sheet pan, garnished with fresh herbs.

It can be tricky to select a fish that will be favorable to a variety of palettes rather than just acceptable. Enter Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc. Snapper is a popular white fish with a subtle nutty flavor that many fish eaters find quite enjoyable. It’s a nice choice for the presentation of a whole fish as its gorgeous red skin takes center stage atop beautifully roasted seasonal vegetables. The combination of fresh snapper, roasted winter vegetables, and a rich beurre blanc is easy to prepare and creates a flavorful, elegant dish for a holiday meal or special gathering.

Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc Recipe

INGREDIENTS

For the fish:
1 whole snapper
1 lemon sliced
3 sprigs rosemary
3 sprigs thyme
3 sprigs tarragon
3 sprigs dill
1 shallot, sliced thinly
Sea salt, to taste
Extra virgin olive oil for drizzling

For the vegetables:
4 carrots, cut into bite sized pieces 
1 turnip, diced
1 small rutabaga, diced
1 parsnip, diced
4-6 radishes cut into bite sized pieces 

For the beurre blanc:
1 pint sungold cherry tomatoes (or any gold colored tomato)
1 stick butter
1/4 cup white wine
Salt, to taste

INSTRUCTIONS

  1. Stuff the cavity of the fish with herbs, lemon, and shallot, place on a parchment lined baking sheet and drizzle with olive oil and salt.
  2. Place the vegetables on the sheet tray around the fish, drizzle with oil and season with salt and pepper.
  3. Roast at 375 degrees until the fish is completely cooked and the vegetables are golden brown and fork tender.
  4. While the fish is roasting, place tomatoes in a sauce pan with white wine and simmer until you get a sauce like consistency.
  5. Strain liquid to remove seeds and tomato skins.
  6. Return back to a sauce pan but do not continue to cook. (Should still be warm)
  7. Cut cold butter into 8 pieces and slowly whisk into tomato liquid until completely melted.
  8. Season with salt and drizzle over fish and roasted veggies.

A roasted fish with a yellow sauce over roasted vegetables, garnished with fresh herbs.

Carrots and sungold cherry tomatoes sourced from Who Cooks for You Farm.

Radishes sourced from Tiny Seed Farm.

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

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Kentucky Pom Mule

By
Justin Matase
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0

The holidays can be very busy, so having an easy, festive cocktail to serve guests is a bonus when it comes to party hosting. The Kentucky Pom Mule has all the attributes of a holiday cocktail: the warmth of bourbon, effervescence of ginger beer, and the pleasing aroma of rosemary come together to create a refreshing cocktail that can be made in no time at all.

Kentucky Pom Mule Recipe

INGREDIENTS

2 oz of Bourbon
4 oz of chilled ginger beer
1 oz of pomegranate rosemary simple syrup (recipe below)

INSTRUCTIONS

  1. Combine Bourbon, ginger beer, and simple syrup in a copper mug over ice (or a rock’s glass will do), and give a light stir.
  2. Garnish with a sprig of rosemary.
  3. Enjoy!

Pomegranate Simple Syrup

INGREDIENTS

1 pomegranate
6 springs of fresh rosemary
1 c water
1 c sugar

INSTRUCTIONS

  1. Remove the seeds from one pomegranate an place in a sauce pan.
  2. Mash the seeds in sauce pan along with 6 sprigs of rosemary.
  3. Add 1 cup of water and 1 cup of sugar to the pan and bring to a boil.
  4. Reduce to a simmer and reduce the liquid for 15 minutes.
  5. The simple syrup can be made up to 1 week ahead and stored in the refrigerator.

Recipe and Styling by Justin Matase / Photography by Dave Bryce / Story by Star Laliberte

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Homemade Italian Recipes by Victoria Sande

By
ZAIN
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An older woman with short brownish-red hair sits at a brown kitchen table.

Victoria Sande instills a love of Italian food in the next generations of her family … and, thanks to the recipes included here, in all TABLE readers. Grazie, Victoria!

Parla come mangi, a well-known Italian saying meaning “speak as you eat,” suggests that people express themselves verbally with a simplicity that reflects Italian cooking.

Homemade Italian Recipes by Victoria Sande

Hugo’s Favorite Marinara Sauce

A dish of Hugo's Favorite Marinara Sauce pasta in a black bowl made by Victoria Sande.

Italian cooking is simple for Victoria Sande of Saxonburg, PA. She can’t believe anyone is intimidated by the thought of making homemade pasta; for her, pasta is like fast food.

Victoria’s daughter, Alice Barnett, has not so much learned but absorbed her mother’s recipes, for although Victoria treasures a decades-old, handwritten family cookbook, she never consults it. “I cook with a little bit of this, a little bit of that,” Victoria says. “I never follow recipes.”  

Pasta Fagioli

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

Alice’s young sons’ romance with the food that fueled their ancestors already has begun. Chad, 3 ½, and Gabriel, 1, love Nonna’s pasta sauces, as well as her milanesa, beef or veal breaded and fried in butter. It won’t be long before the boys are helping  hang homemade pasta to dry on racks, one of their mother’s earliest memories. 

Creamy Pesto Sauce

A dish of creamy pesto sauce pasta in a black bowl beside parmesan cheese made by Victoria Sande.

Victoria’s family roots are in Maierato, Italy, but she was born to immigrant parents in Montevideo, Uruguay. Forty-four percent of Uruguay’s 3 ½ million citizens descend from Italians who escaped politics and poverty during the diaspora that took place between 1820 and World War I, giving Uruguay one of the world’s highest Italian populations. Like many of her compatriots, Victoria’s  native language was Spanish, but at home her family spoke and ate only Italian.

Fettucine Alfredo

A black dish filled with Fettucine Aldredo made from the Homamde Italian Recipes of Victoria Sande.

Victoria learned English when she and her husband, Roberto, came to America as newlyweds. “We thought it would be exciting,” she says, her gentle accent reflecting her multicultural heritage. Alice and her brother, Eduardo, were born in the United States not far from Squirrel Hill, Pittsburgh, where Alice and her husband, Chad, are raising their family. 

Like many close Italian families, members of the Sande gang, including Eduardo’s wife, Susan, and their daughter, Elliana, 8, rarely miss Sunday “late lunch.” The women in the family enjoy cooking together and catching up. Susan, who is not Italian, earns praise for her contributions, perhaps proving Italian cooking really is not too difficult to master.

Sausage Sauce

A black bowl of pasta filled with Sausage Sauce made by Victoria Sande.

On Sunday, the appetizers might be Uruguayan cold pizza or bunuelos—deep-fried mounds of buttery dough filled with fresh basil and zucchini flowers. Milanese beef or veal is the  main course. But  Victoria’s signature pasta—tagliatelle with red sauce chock-full of meatballs and chunks of chuck roast simmered with the bone—comes  first.  

Making pasta from scratch is not only easy but economical, Alice says. Once, the family had a traumatic experience ordering a $28 Fettuccine Alfredo at Disney World. “Never again. I’m making my own,” declared Victoria, shocked at the price. Her “own” turned out to be a recipe shared by a former chef at Pittsburgh’s William Penn Hotel, where Roberto had worked as a waiter. It’s a perfect example of how traditional Italian recipes have thrived even as they have evolved in new eras and places.

White Sauce

Three mini black bowls filled with pasta coated in Victoria Sande's Homemade Italian Recipe White Sauce.

Victoria concedes that some—but not all—of her sauces pair well with dry, store-bought pasta. Still, she champions the traditional approach. “No one in my generation makes anything anymore,” she bemoans, recalling a recent trip to Uruguay where nary a homemade noodle appeared. And, she adds, “There’s no homemade bread in Italy.”

Spicy Chicken Sauce

A spicy chicken sauce pasta dish Italian Homemade Recipe by Victoria Sande in a dark bowl surrounded by ingredients.

Alice is proud of Victoria, who has shared beloved Italian recipes with several generations and countries. “My mom’s the star,” she says. “She’s sometimes at a loss for words, but she’s  never at a loss for recipes.”

Story by Susan Fleming Morgans
Styling by Anna Franklin
Photography by Dave Bryce

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Italian White Sauce

By
Kylie Thomas
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0
Three mini black bowls filled with pasta coated in Victoria Sande's White Sauce.

Did someone say cream, butter, and cheese? That sounds like a great beginning thanks to Victoria Sande’s Italian White Sauce. Along with nutmeg, black pepper and a little cornstarch, pasta tossed in this sauce can be the foundation for roasted prawns or grilled vegetables. Let your culinary imagination wander.

Italian White Sauce vs. Italian Red Sauce

If you think of Italian-American cooking, you might first think of Marinara sauce or Bolognese. But white sauce can be as flavorful and rich as red sauce, without the acidity of tomatoes. It all depends on how you want your pasta to turn out. If you want a rich, creamy texture, white sauce will be better than red sauce. Cream based sauces make for the richest pastas, whereas red sauces are tangier and lean more on the flavor than the texture. 

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Three mini black bowls filled with pasta coated in Victoria Sande's White Sauce.

Italian White Sauce

  • Author: Victoria Sande
Print Recipe

Description

Don’t let red sauce have all the fun.

Ingredients

Scale
  • ¼ cup cornstarch
  • 2 cups milk
  • ¼ tsp salt
  • ¼ cup Parmesan cheese
  • 2 tbsp butter
  • ¼ tsp ground black pepper
  • ¼ tsp nutmeg

Instructions

  1. Dissolve the cornstarch in cold milk. 
  2. Combine all ingredients in a saucepan over medium heat, stirring constantly. 
  3. Remove from heat once the White Sauce becomes thick and smooth.

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Check out the rest of Victoria Sande’s pasta recipes!

Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce

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