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A Soffrito Story: Arroz con Pollo

By
Abdul Rafay
-
0
A bowl of Arroz con Pollo featuring rice and four bone-in chicken thighs topped with a rich red sofrito sauce and parsley, served with black metal spoons.

Whether you call it soffrito, mirepoix, or epis, many world cuisines establish signature flavors with a foundation made by a few select ingredients. Italian culinary genius Marcella Hazan referred to her mirepoix, a sauté of carrots, onions and celery, as “la santa trinità,” her holy trinity. Latin and Caribbean cooking goes further than three ingredients with a rich blend of garlic, onion, bell peppers, tomatoes, and herbs. It’s so simple, and yet the effect it has is profound. Try it with a classic Arroz con Pollo, or replace half of the water with it in your next pot of rice or quinoa or beans. Add it to braised cold winter greens, like kale or spinach, or use it as a marinade for meat or fish. It will become a kitchen staple.

A Soffrito Story: Arroz con Pollo Recipe

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A bowl of Arroz con Pollo featuring rice and four bone-in chicken thighs topped with a rich red sofrito sauce and parsley, served with black metal spoons.

A Soffrito Story: Arroz con Pollo

  • Author: Gabe Gomez
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Description

This classic Latin dish combines tender chicken thighs, saffron rice, and a savory blend of olives, capers, and soffrito for deep, comforting flavor. Hearty and aromatic, it’s a one-pot meal that’s perfect for family dinners or festive gatherings.

A vibrant puree of garlic, onions, peppers, tomatoes, and fresh herbs, soffrito is the flavor foundation of countless Latin and Caribbean dishes. Simple yet powerful, it adds richness and depth to rice, beans, stews, and marinades.

Ingredients

Scale

Arroz Con Pollo:

  • 3 tbsp canola oil
  • 2 lb bone-in chicken thighs
  • 1 small white onion, diced
  • 1/4 cup sliced green olives
  • 2 tbsp capers
  • 12 oz tomato sauce
  • ⅛ tsp saffron
  • 1 tbsp paprika
  • 1/2 cup soffrito (recipe below)
  • 2 cups uncooked rice
  • 3 cups water
  • 1 lager beer
  • Kosher salt
  • Black pepper

Soffrito:

  • 1 head garlic
  • 1 large onion
  • 2 red bell pepper
  • 2 green bell peppers
  • 2 large tomatoes
  • 1 bunch cilantro leaves
  • 1/2 bunch fresh parsley leaves

Instructions

Arroz Con Pollo:

  1. In a Dutch oven or large cast-iron skillet, heat the oil.
  2. Season the chicken with salt and pepper, and cook until all sides are brown.
  3. Remove the chicken and set aside, and reduce the heat. Add the onion until soft.
  4. Add the olives, capers, tomato sauce, saffron, paprika, and soffrito and cook for 5 minutes. Add the rice, browned chicken, and water and bring to a gentle boil over moderately high heat. Cook, uncovered until the water is mostly absorbed, about 25 minutes.
  5. Add beer. Gently stir the rice, cover, and cook over low heat for another 20 minutes.
  6. Remove from the heat. Add parsley and serve.

Soffrito:

  1. Peel and chop garlic and onion; chop and seed bell peppers; quarter tomatoes; chop cilantro and parsley.
  2. Add all items to a food processor and puree.

Did you make this recipe?

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

Story and Recipe by Gabe Gomez
Styling by Keith Recker
Photography by Dave Bryce

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Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion

By
Abdul Rafay
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0
An overhead, dark food photography shot of a plate of beets, sprouted lentils, and tahini goat cheese custard, with small bowls of ingredients like pickled red onion and whole lentils surrounding it.

A beautifully plated dish doesn’t have to be complicated—it just needs the right balance of flavors and textures. This recipe for roasted beets with tahini goat cheese custard, pickled red onions, and sprouted lentils is a perfect example. It’s colorful, nourishing, and layered with flavor, making it an impressive choice for dinner parties or a refined vegetarian main course.

Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion Recipe

The heart of this dish is the roasted red and yellow beets, cooked until tender and naturally sweet. They’re paired with a silky tahini goat cheese custard, which adds a creamy, savory depth. Bright, tangy pickled red onions cut through the richness, while sprouted lentils bring freshness and a satisfying bite. Together, these elements create a dish that feels both comforting and elevated.

Whether served as a starter, a light entrée, or part of a larger spread, this seasonal vegetarian recipe is as beautiful on the plate as it is delicious to eat. With its vibrant colors, contrasting textures, and bold flavors, it’s a dish that celebrates seasonal produce while offering a modern twist on classic pairings. It’s proof that vegetables, when prepared thoughtfully, can truly shine as the star of the meal.

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An overhead, dark food photography shot of a plate of beets, sprouted lentils, and tahini goat cheese custard, with small bowls of ingredients like pickled red onion and whole lentils surrounding it.

Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion

  • Author: Curtis Gamble
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Description

This elegant dish layers earthy roasted red and yellow beets with a silky tahini-goat cheese custard, tangy pickled red onions, and sprouted lentils for freshness and crunch. Balanced with sweet, savory, and tart flavors, it’s a vibrant plate that’s as beautiful as it is satisfying.

Ingredients

Scale
  • Roasted and chilled red and yellow beets( see below)
  • Tahini goat cheese custard ( see below)
  • Pickled red onion (see below)
  • Sprouted lentils

Tahini Goat Custard:

  • 300 grams milk
  • 85 grams egg yolk
  • 25 grams milk powder
  • 25 grams roasted garlic
  • 20 grams miso
  • 50 grams goat
  • 50 grams tahini

The Most Simple Pickled Red Onions:

  • 2 red onions sliced to an 8th of inch thick on a japanese mandoline
  • 1 qt White distilled vinegar
  • 1 cup sugar

Instructions

Roasted Red and Yellow Beets:

  1. Preheat the oven to 375. In two separate shallow baking dishes add beets, keeping them separate, that have been rubbed with evoo salt and pepper.
  2. Add a couple of inches of warm water and cover with tinfoil.
  3. Roast for two hours or until a skewer or knife inserted comes out clean.
  4. While still warm use a dish towel to rub the skins off and set them aside in the refrigerator to cool. Once cool cut into wedges and keep separate.

Tahini Goat Custard:

  1. Combine all ingredients. Mix thoroughly and set in an 8 by 8 baking dish.
  2. Bake, covered in a water bath at 350 until the center no longer jiggles, roughly 1 hour ( check in 30 min increments). Cool completely.

The Most Simple Pickled Red Onions:

  1. Bring vin and sugar to a boil and add onions.
  2. Let cool before using. Refrigerate forever.

To Finish:

  1. Spoon the cooled custard onto the center of your serving plates, dress beets in Evoo and salt and pepper to taste.
  2. Scatter beets over the custard and in the same bowl dress your sprouted lentils with evoo and a little bit of juice from your pickled onions.
  3. Spoon over the beets and top with pickled red onions.

Did you make this recipe?

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

Food and Recipes by Curts Gamble
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Three Wisest Men and a Cocktail

By
Kylie Thomas
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0
A coupe glass with a brown Three Wisest Men cocktail and a toasted cinnamon stick garnish as sprigs of pine trees lay on the table.

Get ready for a heartwarming holiday triple feature thanks to the Christmas film series Three Wise Men and a Baby! As the new Hallmark movie, Three Wisest Men, hits the Hallmark Christmas Countdown this November 15, we’ve crafted the perfect cocktail to toast the chaos and camaraderie of these three brothers. This Three Wisest Men and a Cocktail is a sophisticated, yet comforting, blend that also pays homage to the beloved movie series. It combines the warm, aged complexity of Cognac with a touch of holiday spice from cinnamon simple syrup as well as the sweetness of apple butter. It’s a delicious and spirit-lifting sip for your next movie night with the girls or just by yourself!

What is Three Wisest Men About?

Three Wisest Men, the third film in the Three Wise Men and a Baby series from Hallmark, brings back the Brenner family, with brothers Luke (Andrew Walker), Taylor (Tyler Hynes), and Stephan (Paul Campbell). The three are now navigating adult challenges like expecting twins, major career decisions, as well as planning a wedding. All of this chaos continues when they learn their mom (Margaret Colin) is selling their childhood home, making this their final Christmas there. As they face in-laws, wild animals, and a hesitant mall Santa, the brothers must then rely on their family bond to ensure they have the best Christmas ever.

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A coupe glass with a brown Three Wisest Men cocktail and a toasted cinnamon stick garnish as sprigs of pine trees lay on the table.

Three Wisest Men and a Cocktail

  • Author: Sarah Cascone
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Description

Celebrate the new installment of this trilogy with a warming cocktail!

Ingredients

Scale
  • 1.5 oz cognac
  • ½ oz cinnamon simple syrup
  • 1 large spoonful of apple butter

For the cinnamon simple syrup:

  • 6 cinnamon sticks
  • 2 cups water
  • 2 cups sugar

Instructions

  1. Shake all ingredients over ice in a cocktail shaker until a frost forms.
  2. Pour into a chilled coupe glass. Garnish with a toasted cinnamon stick.

For the cinnamon simple syrup:

  1. Dissolve sugar into water over a medium heat.
  2. Remove from heat and add cinnamon sticks.
  3. Cover and let infuse for 6 hours.
  4. Stain and pour into a jar with a lid. Store sealed in the refrigerator for up to 1 month.

Did you make this recipe?

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

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

The Vanishing Act, A Now You See Me: Now You Don’t Cocktail

By
Kylie Thomas
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0
A short glass with a clear old fashioned for the release of Now You See Me Now You Don't with an orange peel twist as a garnish.

Now You See Me: Now You Don’t may center around magicians but we have the ultimate illusion! As the third installment of this comedy series prepares to dazzle audiences, we’ve crafted a cocktail that’s all about misdirection and surprise. This isn’t your regular Old Fashioned. The Vanishing Act is a clear twist on the classic that hides its rich flavor right in plain sight. Unsuspecting guests will never guess what flavor lies beneath its visuals. Using Bluebird Distilling White Rye Whiskey for its crisp, unaged character, we blend it with simple white sugar and then Dashfire Cinnamon Bitters to create a spicy, warm experience. Garnished with a bright burst of grapefruit zest, this cocktail proves that the best secrets are often the most satisfying anyways.

What is the Movie Now You See Me: Now You Don’t About?

Now You See Me: Now You Don’t continues the thrilling saga of the Four Horsemen, a group of illusionists who use their elaborate stage magic to pull off impossible heists. After a sabotage to one of the Horsemen’s major illusion, they then must to go into hiding. But then, tech prodigy Walter Mabry blackmails the team into attempting to steal a revolutionary computer chip. This forces the magicians to navigate a high-stakes, international game of espionage as well as misdirection that stretches their skills to the limit once and for all. This next installment sees returning actors Jesse Eisenberg, Mark Ruffalo, Isla Fisher, Woody Harrelson, Dave Franco, Mélanie Laurent, Morgan Freeman, and Michael Caine.

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A short glass with a clear old fashioned for the release of Now You See Me Now You Don't with an orange peel twist as a garnish.

The Vanishing Act, A Now You See Me: Now You Don’t Cocktail

  • Author: Sarah Cascone
Print Recipe

Description

A deceptively clear Old Fashioned.

Ingredients

Scale

Instructions

  1. In a mixing glass, add sugar and water and stir to dissolve.
  2. Add whiskey, bitters and 1 grapefruit of zest.
  3. Add in ice and stir for 20 seconds.
  4. Strain pour over a large ice cube in a rocks glass. Garnish with a grapefruit twist.

Did you make this recipe?

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

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

These Sangria Recipes are What’s Missing from Your Holiday Celebration

By
Kylie Thomas
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0
A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the

Holiday gatherings are often full of tradition, but if your drink menu is starting to feel a little too predictable, we have the perfect solution. Elevate your festive cheer with these winter Sangria recipes in red and white. Bursting with seasonal fruit, rich spices, and plenty of warmth, sangria is the vibrant, customizable cocktail that also makes a gorgeous centerpiece for your next celebration. Deep, spiced reds and fizzy, bright whites are ideal for Thanksgiving, Christmas, or ringing in the New Year!

Sangria Recipe for the Holidays

Eva Longoria Inspired Sangria

Two deep red sangria cocktails sit in wine glasses and garnished with lemon wedges. Sangria Recipe

This Eva Longoria-Inspired Sangria is the ultimate party starter. It takes the traditional Spanish red wine punch and loads it up with the bold flavors of brandy, Cointreau, and fresh citrus. Pack it with sliced apples, lemons, and oranges for a festive and refreshing cocktail. Just remember to make it ahead of time—it gets better the longer those flavors sit.

Beet Red Sangria

Two cocktail glasses full of beet sangria in a red color sits on a white wood table with orange slices and herb garnishes.

This Beet Red Sangria achieves its stunning ruby-red color and bold, earthy-sweet flavor by integrating fresh beet juice into a base of red wine, Cointreau, and tart citrus. The secret to its complex profile is a homemade beet and herb simple syrup infused with aromatic thyme, rosemary, and mint that complements the beet’s earthiness.

Spice is Nice Sangria, A Batch Cocktail

A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the "Spice is Nice Sangria" batch cocktail.

Looking for a batch cocktail to make winter gatherings a bit easier? This low-ABV punch fuses the traditional fruity wine base with a profile reminiscent of mulled wine. A lot of the flavor comes from the combination of Cabernet wine with a strong, aromatic chai tea, and sweet Giffard vanilla liqueur. Serve from the pitcher over ice and garnish with star anise.

Traditional White Sangria by Minimalist Baker

A traditional white sangria in a glass jar with lemons, strawberries, and limes.
Photo Courtesy of Minimalist Baker

An Easy Traditional White Sangria recipe, provided by the Minimalist Baker, is the light take on this Spanish classic that is perfect for serving a crowd. By using just a handful of quality ingredients, you can create a sophisticated, bubbly, and fruity punch that wows guests. As a vegan and plant-based site, the Minimalist Baker prioritizes simple, delicious food that is accessible to all eaters.

Blood Orange Sangria by Our Italian Table

A blood orange sangria in a glass jar with slices of blood orange, mint, and lime.
Photo Courtesy of Our Italian Table

Adding a splash of Sicilian flavor to your holiday table is Our Italian Table’s Blood Orange Sangria. It utilizes fragrant blood oranges, which are in season during the winter months. The recipe combines the sweet-tart blood orange juice with dry white wine, brandy, and fresh lime. It’s an easy, elegant way to recharge your palate and bring a touch of the Mediterranean to your gathering.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Thanksgiving Finger Foods

By
Emma Riva
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0
Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

Turkey is the star of the show at most Thanksgiving tables, but appetizers are one of the simplest ways to impress your guests and get the party started.  Experiment playfully with Thanksgiving “finger foods,” from easy dips and plates to dishes that make for fun projects. What makes a good Thanksgiving dish is something not too flashy (you don’t bring out the big guns, so to speak, until Christmas), and something that’s approachable and hearty. Perhaps even healthy! Bringing an appetizer is a great way to hit all of these notes. Beyond Thanksgiving, you can wow at a potluck-style Friendsgiving any time of year by bringing a big appetizer like these Thanksgiving finger foods. Who needs utensils, anyway?

Thanksgiving Finger Foods

Goat Cheese Stuffed Dates

A set of goat cheese stuffed dates on a cutting board

This recipe is fast, easy, and elevated from Chef Aniceto Sousa of Mediterra. Take your appetizer game beyond simple dates and cheese. Why not combine them?

Authentic Italian Bruschetta with Basil-Infused Olive Oil

Bruschetta on a plate beside some heirloom tomatoes

Bruschetta was destined for greatness as an easy finger food. Not only does it make a great side, it’s also just delicious. Bruschetta is also ripe for customization

Easy Fruit Dip

Berries and pineapple on a white plate with a bowl of creamy white fruit dip, and a little gold spoon with some of the dip on a plate

Why veer from a classic? This dip incorporates fruit with cubes of pound cake, pretzels, and graham crackers. Pick a variety of berries to suit your guests’ liking!

Roasted Garlic with Cheesy Bread

Roasted Garlic with Cheesy Bread served on a black tray with a fork

It’s not exactly garlic bread, but it’s got the same elements that make garlic bread cozy. The cheese adds an extra layer of flavor and texture to a traditional rustic bread. This makes for a good Thanksgiving finger food because it’s elevated, but also down-to-earth.

Deviled Eggs with Caviar 

a wooden board on a piece of white and gray marble on a wooden table with six deviled eggs topped with caviar and garnished with chives

Don’t be afraid of deviled eggs. They aren’t as hard to make as you might think. Once you’ve mastered the basics, they’re a great opportunity to improvise with a pinch of this and a drizzle of that. Plus, no forks or knives needed to enjoy to enjoy this Thanksgiving finger food! 

The Ultimate Cheese Board and Charcuterie 

a grilled cheese in the middle of a marble charcuterie board with red and purple olives and a variety of cured meats

No finger foods recommendation list would be complete without a charcuterie board. Our ideas on this Ultimate Cheese Board let you show off your “quiet luxury,” classy without being ostentatious, delicious without being pretentious. 

Pear and Goat Cheese Bites

Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

Pears are one of the bountiful fruits of winter so we can’t let the season pass by without using them in a recipe. These Pear and Goat Cheese Bites cushion slices of sweet pears and tangy goat cheese in crispy phyllo dough and featuring a drizzle of hot honey on top.

Bourbon Spiced Nuts

Two separate bowls hold two different recipes for Bourbon Spiced Nuts, one of which sits on a grey and white napkin while the other sits on the wood table.

Appetizers should hold your guests over rather than fill them up so these Bourbon Spiced Nuts are perfect. Slow roast your choice of nut in bourbon, cinnamon, brown sugar, paprika, cardamom, and allspice. Or, choose a combination of bourbon, rice wine vinegar, brown sugar, white sesame seeds, black sesame seeds, and a bit of salt.

Story by Emma Riva

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Stuffing Recipes to Get Creative with Your Holiday Sides

By
Kylie Thomas
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0
Three black bowls hold three servings of stuffing with forks inside each bowl and a red cloth below the bowls.

There’s a lot of discussion about stuffing recipes during the holidays. Grandma likes her traditional family recipe while Cousin Tina wants to try a new recipe she found on TikTok. You could argue about which version to make… or (blessed be the peacemakers) you could just make them all! No matter what path you choose this holiday season, TABLE Magazine has you covered with a range of recipes from classic to modern. 

Stuffing Recipes to Get Creative with Your Holiday Sides

Baked Apples with Sausage Stuffing

Four baked apples stuffed with sausage plated rustically on a wood background

This hearty Baked Apples with Sausage Stuffing recipe is a comforting and flavorful way to celebrate the fall season. It transforms baking apples, such as Rome Beauty variety, into a savory entrée or side dish by filling them with a robust stuffing of sausage, onions, dried currants, and fragrant sage.

The Ultimate Stuffing Recipe

Three black bowls hold three servings of stuffing with forks inside each bowl and a red cloth below the bowls.

This is the Ultimate Stuffing Recipe with the most customizability to appease even the pickiest eater. Choose to fill your stuffing with dried sage, leeks, celery, mushrooms, cranberries, raisins, sausage, and whatever else you would desire.

Savory Black Truffle Bread Pudding Stuffed Squash

Three different shades of blue plates with bread pudding stuffed small halved squashed with rosemary and red peppercorn garnish around the plates

This may not be the typical image that comes to mind when you think of stuffing but it’s so tasty it’ll have your guests coming back for seconds. A variety of tender roasted winter squash stuffed with a savory mix of sweet Italian sausage, fresh herbs, and brioche, makes a mouthwatering base for the stuffing. But it’s the addition of the black truffle paste that gives this recipe its rich and luscious flavor.

Inspired Holiday Stuffing

A stuffing dish filled with cranberries and celery surrounded by leaves and green apples.

The bread can make or break a stuffing recipe by bringing in a new texture and taste. Try a new flavor of stuffing this holiday like savory with rye bread or sweet with pecan cranberry bread. Our Inspired Holiday Stuffing will help you be an experimental chef in your own kitchen.

Gluten-Free Vegan Herbed Stuffing by Octofree

A pot filled with bread stuffing on a white marble tabletop.
Photo courtesy of Octofree

A food allergy can make it feel like the entire holiday table is off limits, but there are plenty of ways to get around using traditional ingredients in meals, even with a bread stuffing. TABLE Magazine contributor and Octofree owner Liz Fetchin found the best way to make a gluten-free stuffing after her husband was diagnosed with an intolerance. Try her version of stuffing for a delicious allergy-friendly experience.

Simple-Is-Best Stuffing by Bon Appetit

A casserole dish filled with stuffing on a red backdrop with a spoon in the dish.
Photo courtesy of Bon Appetit

When it comes down to it, the traditional simple stuffing will always be a crowd-pleaser. This Simple Stuffing recipe includes day-old white bread, yellow onions, celery, and all your other favorite additions. You can’t go wrong with this blend of veggies, bread, and broth.

Easy Sausage & Herb Stuffing by Once Upon a Chef 

A sausage stuffing in a white tray on a blue background
Photo courtesy of Once Upon a Chef

This easy sausage and herb stuffing from Once Upon a Chef uses store-bought bread cubes (usually from Pepperidge Farm) to make putting together a stuffing recipe a piece of cake.

Simple Vegan Stuffing by Minimalist Baker

A glass dish of vegan stuffing with a wooden spoon in it.
Photo courtesy of Minimalist Baker

Vegans don’t have to miss out this holiday season; this easy stuffing is perfect for those vegan and for those who are not. The recipe uses vegan butter, green lentils, vegetable broth, and flaxseed egg substitutes to bring everything you love to the holiday tradition.

Story by Kylie Thomas

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The Best Wines for Your Holiday Dinner Table

By
Emma Riva
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0
Two champagne flutes with red wine on a holiday table with lights and bulbs.

The holidays aren’t just about the food. Having great table wines at your holiday dinner can really make or break the experience. Here are our recommendations for different wines to pair with whichever main course you choose for your holiday dinner. Any of these wine selections will be sure to delight a crowd, a loved one, or even just yourself – giving you at least one less thing to worry about.

Wines to Fill Your Holiday Table Based on Your Main Course

If You’re Having a Turkey Main Course

Galen Glen Stone Cellars Grüner Veltliner 2022 (Lehigh Valley, PA)

In my book, this is currently the best white wine being produced in Pennsylvania — and it makes sense given that Galen Glen has the oldest Grüner Veltliner vines east of the Mississippi. Crisp, peppery, and sharp with a spicy finish, this has all the makes of a perfect pair with your turkey in your holiday dinner. As a bonus, this is one of the best wines for veggie pairings, too, so don’t be shy and load up on that green bean casserole, too.

Oremus Mandolás Dry Furmint 2020 (Tokaji, Hungary)

These hand-picked Furmint grapes were harvested in a cool vintage. That gives this wine refreshing acidity and plenty of floral character to complement your roast poultry on this fine holiday. Due to some fermentation in new oak, there’s an added richness and depth that makes this wine sturdy enough for even more bold flavors at a holiday dinner, too.

Ham Main Course

Domaine de L’Olivette Bandol Rosé 2023 (Bandol, France)

Rosés from Bandol are richer and fuller than their counterparts found elsewhere in France, and their depth and structure make it a perfect match for your ham this holiday season. Enjoy the citrusy nose (think pink grapefruit) alongside floral and herbaceous aromas that are sure to delight.

Zuccardi Serie A Torrontés 2023 (Salta, Argentina)

An absolute bargain of a wine, this offers intense and complex aromatics that recall lemons, orange blossom, and peaches. It has a decidedly salty undertone that keeps things balanced and interesting. High acidity helps cut through the ham’s richness and helps accentuate the meat’s sweetness in a holiday dinner.

Roast Beef Main Course

Ventisquero ‘Grey’ Glacier Trinidad Vineyard Single Block Carménère 2021 (Maipo, Chile)

Another South American steal of a wine, this hearty red boasts notes of blackberry, black plum, smoke, and toasted oak to complement your roast beef. This grape also carries a hint of green vegetal notes, so your roasted vegetables from your holiday dinner will fit just as nicely with this powerful pairing.

Porseleinberg Syrah 2018 (Swartland, South Africa)

If this wine came from France, the price would easily be twice as high. The bargain is a reflection of the superb quality of this fine Syrah from South Africa’s warm, rugged Swartland region to the north of Cape Town. Loaded with aromas and flavors of smoked meat, black olive, and grilled peppers, it is the perfect match for your hearty roasted meats on the holiday dinner table. Even more, you’d be able to find a match with this and your favorite charcuterie.

For Any and All Main Courses

Berlucchi Franciacorta ’61 Extra Brut NV (Lombardy, Italy)

Franciacorta is, for all intents and purposes, Italy’s answer to Champagne. This sparkling stunner, composed mainly of Chardonnay, doles out aromas of citrus and tart peaches, and there’s a creamy bit of nuttiness that is the hallmark of wines made in the style of Champagne. Perfect to open your evening or with hors d’oeuvres. 

Fontanafredda “Derthona” Timorasso 2021 (Piedmont, Italy)

To the west of Franciacorta, Italy’s Piedmont region is home to some of its most beloved wines. Its indigenous white grape, Timorasso, however, has only recently started to get the attention it deserves. This example is rich with stone fruit flavors and aromas, but a slight waxiness and nutty undertone keep it just as complex as it is delicious. 

Craven Pinot Gris 2024 (Stellenbosch, South Africa)

If you’re used to feather-light Pinot Grigio, this wine will come as a shock since it’s more like a light red than anything else. Mick Craven allowed the skins to soak with the juice for six6 days, which gives this wine a lovely ruby hue and adds an earthy undertone that has some grip. Think red apple skin, watermelon, cherry, and some good, old-fashioned soil all in a delicious red robe. Note: order online as a special liquor order on finewineandgoodspirits.com 

Château Musar ‘Hochar’ Rouge 2020 (Bekaa Valley, Lebanon)

A unique blend of Cinsault, Grenache, and Cabernet Sauvignon, this stellar red wine from Lebanon’s high-altitude Bekaa Valley is full of bright red fruit, warm spices, and something that almost recalls black tea on the nose. It’s light enough to enjoy with Mediterranean-inspired mezze and has enough oomph to handle heartier preparations, too. It’s vivacious and versatile. 

Torbreck “The Struie” Shiraz 2022 (Barossa Valley, Australia)

Deep purple in hue, this wine is full of jammy blackberry and plum flavors and aromas, hints of baking spices like clove and cardamom, and a bass note of chocolaty goodness. It’s boozy, to be sure, but it’s bombastic and beautiful, too. 

Story by Adam Knoerzer
Photo by Zoe 

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Highmark Light Up Night Pittsburgh Releases 2025 Schedule

By
Kylie Thomas
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0
The Pittsburgh Highmark building lit up with a Christmas Tree on the corner, fireworks in the sky, and a stage on the ground.

Each year in Pittsburgh, Highmark and the Pittsburgh Downtown Partnership adorn the Downtown area with colorful lights for an exciting celebration of the holiday season. Kids enjoy ice skating, music, and plenty of fireworks, while the adults browse shops and indulge in specialty food and beverages. A fantastic time for people of all ages, Highmark Light Up Night returns on November 22 for another year of holiday magic. Here’s a breakdown of the events happening throughout the day so you can plan ahead. 

Highmark Light Up Night Pittsburgh Releases 2025 Schedule

Tree Lightings 

Happening every hour, on the hour, Light Up Night is truly all about the “light up” part. The first official lighting of the night is the City of Pittsburgh’s tree lighting and fireworks at the City County Building at 5 p.m. Check out the Gingerbread House Competition winners inside the building while you wait. 

The next hour takes us to PPG Plaza for the UPMC Ultimate Holiday Tree Lights and American Cancer Society Tribute of Light Ceremony at 6 p.m. Watch event-goers circle around the PPG Ice Rink, or hop in yourself, while different images are illuminated on the huge tree with over 100,000 lights.

Then, head on over to Penn Avenue and Stanwix Street at 7 p.m. for the Highmark Christmas Tree Lighting and Zambelli Rooftop Fireworks. The Highmark Tree is special because it’s decorated on the corner of the building with bright luminations and giant ornaments. It’s definitely a sight to see and the fireworks will prepare you for the Light Up Night finale. 

At 8.p.m., check out the Sister Bridges of Pittsburgh for a newer project that spans the city’s big yellow bridges. This winter, Allegheny County, partners with Shiftworks Community + Public Arts for a dynamic light show illuminating Pittsburgh’s Sister Bridges. This installation by commissioned Pittsburgh-based artist Shikeith draws inspiration from the improvisational style of jazz. The Three Scores in Blue light display will run throughout the holiday season.

Last, but one of the most exciting parts of the evening, is the Xfinity Fireworks Spectacular at 9:30 p.m. The fireworks can be seen from the Allegheny Overlook on Fort Duquesne Boulevard or really just about anywhere that lets you see the North Side. This display is known to last a long time, so sit back and enjoy the colorfully explosive show.

Live Music

In 2025, the Highmark Main Stage opens the festivities at 4 p.m. The party starts with Pittsburgh CLO Mini Stars and Slim Tha DJ on the Xfinity Riverside Stage. Then hear the sounds of local music legends Joe Grushecky and the Houserockers at 6 p.m. on the Main Stage and Justin Fabus on the Riverside Stage. Pittsburgh artist Kahone Concept will round out the night on the Main Stage but you can still look forward to a TBA headliner on the Riverside Stage (whom is usually a nationally-recognized star).

Dining & Shopping

If you’re looking for the perfect gift for your loved one, visit the Peoples Gas Holiday Market, which opens on Light Up Night through Decmeber 24. Located in the Cultural Trust Oasis, Agnes R. Katz Plaza, and Benedum Lot, it contains a flurry of little wooden booths with handcrafted makers in each one. Shop from countries all over the world or find something a little more close to home. Since Light Up Night takes place all around Downtown, there are plenty of restaurants to pop into as you walk your way from place to place.

One of the highlights (and a way to save a few bucks, too) is the “5 at 5” Bridge Party. From 4 to 6 p.m. you can take advantage of $5 drinks as well as various artisanal food vendors. Not to mention you can find old school Light Up Night merchandise for low prices.

Besides the permanent eatery options though, local vendors, food trucks, and of course, beer can be found on Fort Duquesne Boulevard, the 6th Street Bridge, and on Stanwix Street.

For those seeking an exclusive experience, invest in the BLAST! VIP Party for a place to regroup and relax from the chaos of the night. Those with tickets will receive signature cocktails, appetizers, and desserts.

Family Fun 

Though the adults might be indulging in those $5 drinks, kids can have fun too this year! Swing by Harris Theater from 3 to 4:30 p.m. for a wonderful lineup of All-Ages Short Films from the Pittsburgh Film Festival. The Pirates Family Fun zone is also making a comeback with appearances as well as activities to get the kiddos energy out.

New this year, the Highmark Block Party on the corner of Penn Avenue and Stanwix Street offers a chance to warm up on the cold of Light Up Night. Hang out around cozy heaters while you check out the pop-up shop courtesy of the Greater Pittsburgh Community Foodbank.

At 100 7th Street, kids can take part in Holiday KidsPlay where they can enjoy free hands-on crafts, educational games, and more. Then head over to Heinz Hall Courtyard to snap photos at the Selfie Garden with cut-outs of your favorite characters and even meet Santa himself. On your way out, don’t forget to marvel at the award-winning annual Gingerbread House Competition Display in the grand lobby of the City County Building.

Story by Kylie Thomas
Photo Courtesy of Visit Pittsburgh

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Sweet Potato Waffles with a Citrus Curd

By
Kylie Thomas
-
0
A stack of sweet potato waffles with citrus slices and a drizzle of honey over top.

Wishing your friends and family good financial fortune in the New Year is a gift in and of itself. Express that hope with golden foods like a silky citrus curd paired with crispy-edged Sweet Potato Waffles made savory and complex with the delicate anise note of roasted fennel. A bit of fresh dill cuts through the richness with a grassy freshness. If you’re feeding a crowd, you can make the waffles in batches and keep them warm in a low oven. The citrus curd can be made up to 3 days in advance.

Why Does Sweet Potato Puree Work in a Waffle Recipe?

Sweet potato puree is an excellent addition to waffle recipes because it adds moisture and natural sweetness without requiring a large amount of extra fat or sugar. The starch that’s in this puree helps to bind the batter and creates that tender and crispy final texture with a slight chew to it. Besides the texture, it infuses the waffles with a subtle earthy flavor and a beautiful golden-orange color. Make your breakfast more nutritious by packing it with vitamins A and C and extra fiber in this recipe.

Print
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A stack of sweet potato waffles with citrus slices and a drizzle of honey over top.

Sweet Potato Waffles with a Citrus Curd

  • Author: Chef Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

Belgian waffles are no match for a waffle made from sweet potato puree.

Ingredients

Scale

For the sweet potato waffles: 

  • 2 1/2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 2 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp orange zest
  • 1/2 tsp ground ginger
  • 6 tbsp unsalted butter, melted
  • 4 large eggs, lightly beaten
  • 1 can (13–14 oz) coconut milk
  • 1 1/4 cups pureed sweet potatoes

For the citrus curd:

  • 2 eggs, lightly whisked
  • 2 egg yolks, lightly whisked
  • 90 g citrus juice (orange, lemon, blood orange)
  • 2 tbsp citrus zest
  • 200 g sugar
  • Pinch salt
  • 6 tbsp butter, cubed

Instructions

For the sweet potato waffles:

  1. Preheat waffle iron.
  2. In a bowl, mix the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, orange zest, and ginger.
  3. In another bowl, whisk the wet ingredients: melted butter, eggs, coconut milk, and sweet potato puree.
  4. Combine wet and dry ingredients until smooth.
  5. Cook in the waffle iron until golden and crispy.
  6. Serve warm with citrus curd or other toppings or freeze for later use.

For the citrus curd:

  1. To make the citrus curd, add eggs, citrus juice, citrus zest, sugar, and salt to a medium saucepan.
  2. Stir over medium heat until the mixture boils and thickens, about 8–10 minutes.
  3. Remove from heat and add butter, mixing until completely melted.
  4. Strain mixture, cover with plastic wrap, and chill for a minimum of 2 hours.

Notes

Note: Any leftover waffles can be frozen to use at another time.

Did you make this recipe?

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

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

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