Asian Pear Poundcake

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October 3, 2023

A light brown loaf of poundcake surrounded by three kinds of pears. Pear Poundcake Recipe

There’s something alluring and sensual about pears. Perhaps it’s their shape, symbolic of womanhood and fertility. Perhaps it’s because pears sit patiently next to apples, their popular cousins, the ones usually chosen for fall and winter consumption. Or perhaps it’s because, in the cold dark days of winter, pears provide a refreshing, juicy, and subtly sweet treat with honey and floral undertones that hint of warmer days. This Asian Pear Poundcake is good for any time of year.

About Asian Pears

Today, it’s not difficult to find European pears like Bartlett, Bosc, Anjou, and even the petite Seckel available, even out of season. But what a delight to find crisp Asian varieties in America. In addition to some smaller farms growing these tasty treats, one of the nation’s largest growers, Subarashii Kudamono, is located in eastern Pennsylvania and grows both traditional Asian pears, and their exclusive patented varieties.

Crisp and juicy, squat and round, Asian pears are like a cross between a pear and an apple, with a unique texture all their own. Unlike European varieties that need to ripen for several days after harvest or cold storage, Asian pears are “ready to eat” as soon as they’re harvested and keep easily for several months.

Delicious on their own, Asian pears provide crisp balance on a cheese plate, delicious when tossed with fresh baby greens, shaved parmesan, and vinaigrette, or mixed with apples for a twist on traditional apple pie. I especially like them (or any firm pear) in this simple recipe that is a delightful, healthful interpretation of pound cake.

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Asian Pear Poundcake

Author: Ronda Schuldt

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Description

The absence of butter makes this more sponge cake or sweet bread than a true pound cake. Adapted from a recipe by Subarashii Kudamono.

Ingredients

Scale

One small pear (Asian or other), peeled, halved and cored then cut into ¼-inch slices
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup sugar
¼ cup milk
Honey (optional)

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Instructions

Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and arrange pear slices on the bottom.
Mix together the remaining ingredients (except the honey) and beat for one minute. Pour mixture over the pear slices. Bake for 35 minutes or until golden brown and spongy to the touch (a cake tester should come out clean).
Remove from oven and while still warm, drizzle the top with honey, if desired. Let the honey soak into the cake then turn out onto a wire cooling rack.

Recipe by Rhonda Schuldt
Photography by Heather Mull

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Sweet Corn Semifreddo

By

Jordan Snowden

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October 2, 2023

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An aerial shot of Sweet Corn Semifreddo on a green plate. It is covered with a caramel drizzle and small pieces of corn. Semifreddo Recipe

Attention all dessert lovers: stock up on the ingredients for this recipe, close the blinds, and then make two of these confections. You’ll want to hide one in the freezer so that you can surreptitiously slice off a bit when your sweet tooth strikes. Once that’s taken care of, throw open the drapes and call in the family to share the other one because this recipe strikes gold: the layers of naturally sweet corn, gooey caramel, crisp honeycomb candy… all resting atop the gingerbread crust… will dazzle and please all concerned.

What is a Semifreddo?

Semifreddo quite literally means “half-cold” or “half-frozen” in Italian. It is a luxurious, frozen dessert that’s usually uniquely smooth and creamy all without an ice cream machine. It’s sort os like a frozen mousse or very soft ice cream. Its characteristic lightness comes from the whipped cream and whipped egg yolks which are fold together before freezing. Our innovative Sweet Corn Semifreddo recipe embraces this elegant Italian tradition, transforming the unexpected sweetness of pureed corn kernels, rich cream, and a balanced touch of sugar into a refreshing treat for the season.

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Sweet Corn Semifreddo

Author: Rafe Vencio

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Description

Turning this vegetable into dessert!

Ingredients

Scale

2 cups cream
4 eggs, separated
¾ cup sugar
¼ tsp salt
2 cups sweet corn kernels, pureed with a little water

For the gingersnap pie crust:

1 bag store-bought gingersnaps (food-processed is fine)
3 tbsp melted butter
½ cup sugar
Pinch salt
1 tbsp flour

For the honeycomb candy:

40 g honey
1/3 cup corn syrup or glucose
200 g sugar
2 ½ tbsp water
1 tbsp baking soda, sifted

For the caramel drizzle:

1 cup sugar
¼ cup water
6 tbsp unsalted butter
½ cup cream
1 tsp vanilla
Pinch of salt

For the whipped cream:

1 cup cream
2 tbsp sugar

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Instructions

Whip cream until soft peaks form and set aside in the refrigerator.
Fill a large pot with about 2 inches of water; bring water to a boil. Rest a metal bowl on the rim of the pot.
Combine egg yolks with ½ cup sugar and whisk in the bowl, tempering yolks until thick and lighter in color, about double in volume. Remove from heat. Cover with plastic and set aside.
In another metal bowl, combine ¼ cup of sugar with whites and whisk over simmering water until light and fluffy; whisk until thick and silky, about 5 minutes or less. Set aside to cool.
Gently fold corn puree with whipped cream until combined and set aside; gently fold egg yolk and white mixtures together until combined; add both mixtures folding gently until combined.
Pour over pie crust and freeze at least overnight or 3 days ahead before serving.
Add garnishes before serving and allow semifreddo to sit at room temperature at least 10-15 minutes before serving; option to serve crust as a topping instead if no pie mold is available: just bake like streusel and use as topping.

For the gingersnap pie crust:

Preheat oven to 350 degrees.
Combine all ingredients in food processor and blend until combined, like coarse sand.
Press onto pie mold or tart pan. Bake for 10-12 minutes until set; let cool and set before using. Refrigerate or freeze for at least 30 minutes.

For the honeycomb candy:

Combine all ingredients except baking soda and bring to a boil; reduce to simmer and cook until sugar caramelizes to light golden brown, about 15-20 minutes.
Turn off the heat and whisk in baking soda; be careful as it will quickly fizz out and bubble, so work fast to transfer onto a prepared tray.
Let cool and break when cold. Store in airtight containers.

For the caramel drizzle:

Combine sugar and water, bring to a boil, and reduce to a steady bubble. Do not mix but swirl gently if needed and adjust position of the pot. Cook until caramelized and deep golden brown, about 15-18 minutes.
Add butter until melted; be careful as it will rapidly boil and could overflow or burn; keep whisking and add cream until combined.
Remove from heat and whisk vanilla and pinch of salt, let cool before serving or to allow to thicken.

For the whipped cream:

Whisk until soft peaks form.

Recipes and Styling by Rafe Vencio
Story by Keith Recker
Photography by Dave Bryce

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Savory Zucchini Crepe Cake

By

Jordan Snowden

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October 2, 2023

0

An aerial view of a Savory Zucchini Crepe Cake on a black plate with a slice cut out of it. The slice sits on a smaller green plate to the right.

Assemble a savory layer cake made with crepes and zucchini jam. Dust it with cheese and lardons before baking it to perfection in the oven. Serve it to the oohs and aahs of appreciative eaters. Even veggie-resistant kids may find this “cake” too good to push away.

Savory Zucchini Crepe Cake Recipe

INGREDIENTS

For the Crepes:
2 whole eggs, beaten
1 ¼ cups whole milk or half-and-half
2 tbsp unsalted butter, melted
1 cup all-purpose flour
½ tsp kosher salt

For the Zucchini Filling:
2 large garlic cloves, minced
1 large shallot, minced
3 medium zucchini or about 1 ½ lb, grated and liquid squeezed out a bit
2 packages cream cheese, room temperature
4 oz grated Gruyère, or any other low-moisture melting cheese
Salt and pepper to taste

INSTRUCTIONS

For the Crepes:

Combine all ingredients in the blender just until smooth.
Refrigerate for at least 30 minutes or overnight.
Using a seasoned crepe pan or nonstick skillet, cover the surface of the pan with ¼-inch of batter. Sauté just until golden. Separate each crepe with wax paper. Yields 10-12 small crepes.

For the Zucchini Filling:

Sauté garlic until lightly browned and add shallot. Cook for another 5 minutes.
Add zucchini and cook for about 5 minutes. Set aside and let cool.
Combine cream cheese and Gruyère, and mix until spreadable. Add zucchini mixture.

To Finish:

Preheat oven to 350 degrees.
Top each crepe with filling and spread evenly; stack each crepe in a baking dish and finish with more grated cheese on top.
Add bacon lardons (optional); bake for 20-25 minutes until lightly browned on the top and filling is melting. Cut and serve.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Green Chile Biscochitos

By

Kylie Thomas

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October 2, 2023

0

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

Biscochitos are a New Mexico dessert staple that if you haven’t tried, you’re just missing out. These famous cookies use 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.

When Did Bischochitos Become New Mexico’s Cookie?

Biscochitos are a traditional New Mexican cookie with a long history. They are believed to have originated with the Spanish colonists who brought their baking traditions to the region. The word is actually even translates to a form of “biscuit” in English. Over time, the recipe evolved, incorporating local ingredients and cultural influences. It was finally named the cookie of New Mexico in 1989 with New Mexico House Bill 406.Today, biscochitos are a cherished part of New Mexican culture and cuisine, often enjoyed during holidays, special occasions, or really whenever the craving hits. They also continue to have twists added on to them such as the green chile type below or our Bisco-Chai-tos infused with a chai finish.

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Green Chile Biscochitos

Author: Gabe Gomez

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Description

A spiced up version of the Biscochito!

Ingredients

Scale

For the dough:

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp anise seeds
1 tbsp roasted mild green chilies, finely chopped
1 egg

For the topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F.
In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
Beat in the egg until the mixture achieves a smooth consistency.
Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
On a floured surface, roll out the dough to approximately 1/4 inch thickness.
Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
Bake in the oven for 10 to 12 minutes or until a light brown hue.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Tomato Water Lemonade Popsicles

By

Jordan Snowden

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October 2, 2023

0

Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

Tomato water is a by-product of the tomato jam process from our Tomato Jam Hand Pies recipe. Instead of wasting it, why not transform it into a healthy, delicious treat for friends and family of all ages? Tomatoes are an excellent source of vitamin C, potassium, and fiber. They are also rich in antioxidants, which help to protect against cancer and other diseases.

Tomato Water Lemonade Popsicles Recipe

INGREDIENTS

1 qt tomato water, from Tomato Jam recipe
4 lemons, juiced
½ cup sugar
¼ cup honey
1 container raspberries
Fresh mint

INSTRUCTIONS

Combine liquids, add sugar and dissolve, and stir in honey. Divide raspberries and mint evenly on popsicle molds, pour lemonade, and freeze overnight. Serve and enjoy!

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Tomato Jam Hand Pies with Bacon and Fontina Cheese

By

Jordan Snowden

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October 2, 2023

0

Tomato Jam Hand Pies sit on two plates in the top of the frame. Tomatoes, bacon and cheese fills the rest of the frame.

Whether you make them as the mainstay of a picnic or leaf peeping road trip, these Tomato Jam Hand Pies are going to please everyone within reach. There’s something special about the combination of tomato jam, which hits the palate somewhere between sweet and healthy, and flaky crust, with its buttery, nostalgic appeal. You’ll need at least two helpings to describe it to friends, and then possibly a third so that you can enjoy it with them.

Tomato Jam Hand Pies Recipe

INGREDIENTS

For the Tomato Jam:
2 ½ lb Roma or heirloom tomatoes
¾ cup sugar
Optional herbs such as sage or thyme

For the Pie Crust:
1 ½ cups flour
¼ tsp salt
12 tbsp cold unsalted butter, small-cubed
4-6 tbsp cold water, as needed

INSTRUCTIONS

For the Tomato Jam:

Blend tomatoes well and pour into strainer or nut-milk bag; let drain overnight and save tomato water (yields about 1 quart liquid).*
Bring all ingredients to a boil in a sauce pot; reduce to a simmer and cook until jam consistency, about 20-25 minutes. Cool before use.

For the Pie Crust:

In a food processor, combine all except water. Pulse blender until butter is the size of peas and texture is coarse.
Add water just until combined.
Press dough on surface until well incorporated; divide into 12 small balls.
Refrigerate for at least 30 minutes before use.

To Finish:

Preheat oven to 375 degrees in a convection oven.
Roll dough into small discs about ¼-inch thick; put a tablespoon of tomato jam on one half of the pie crust, add rendered bacon, and piece of cheese.
Seal edges and crimp with a fork. Brush with egg wash and sprinkle with sesame seeds.
Bake for 30-35 minutes or until golden brown; turn tray halfway through baking.
Let cool and serve while still warm.

*Use the excess tomato water in this refreshing popsicle recipe.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Irish Stew with Lamb and Curry

By

Star Laliberte

-

October 1, 2023

0

A delicious bowl of Irish Pub Curried Lamb Stew with tender lamb, vegetables, and rich flavors.

Chef Veda Sankaran contemplated the virtues of lamb to come up with an absolutely scrumptious stew for a St. Patrick’s Day treat. We use McCormick and Spicewalla Madras curry powder to give it that extra kick. Oh, and the recipe calls for a bottle of Guinness. That leaves five bottles left in the six-pack for you and your guests to enjoy as you eat. Sláinte!

History of Irish Stew on St. Patrick’s Day

Eating stew on St. Patrick’s Day, particularly Irish stew, has a rich history rooted in Irish culture and tradition. Traditionally, stew was a humble dish made from inexpensive ingredients. It was a way for Irish families to make the most of what they had, using meat (often lamb or mutton), potatoes, carrots, and onions. The practice of stewing meat with vegetables in Ireland goes back to ancient Celtic times. The slow cooking method for Irish stew helped tenderize tougher cuts of meat and enhanced the flavors.

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Irish Stew with Lamb and Curry

Author: Veda Sankaran

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Description

A stew to get you in the St. Patrick’s Day spirit.

Ingredients

Scale

For cooking:

3 lbs boneless leg of lamb cut into cubes
4 tbsp ghee divided in half
1/2 cup olive oil divided in half
3 large bay leaves
1” cinnamon
1 large yellow onions diced
4 large garlic cloves peeled and crushed
1 ½” ginger peeled and grated
½ jalapeno finely chopped
¼ tsp black pepper
¼ tsp curry powder
2 tbsp tomato paste
½ medium honey crisp apple peeled and grated
3 large carrots peeled and cut into hearty chunks
¾ lb petite red potatoes cut in half or thirds
¾ lb petite honey gold potatoes cut in half or thirds
24 oz chicken broth
1 11.2 oz bottles Guinness beer

For dredging the lamb:

1 cup flour for dredging
½ tsp black pepper
¼ tsp turmeric
1 tsp curry powder
½ tsp Madras curry powder
½ tsp Spanish hot paprika

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Instructions

To dredge the lamb:

Preheat the oven to 325 degrees.
Mix together all the ingredients for dredging the cubed lamb in a large lightweight bowl.
Add approximately ⅓ of the meat, tossing to evenly coat the meat with the flour mixture.
Set coated lamb aside and repeat this step with the remaining meat.

To cook the Irish stew:

Heat a large Dutch oven and add 2 tbsp of ghee and half the oil to coat the bottom of the pot. Once the oil is hot, place as many lamb cubes as you can in a single layer. Brown on all sides, remove and place on a plate, before browning the rest of the meat, using the remaining oil and ghee.
Once all the meat is browned and set aside, add in the bay leaves and cinnamon, followed 30 seconds later by the diced onions and salt. Saute until the onions become translucent.
At this point, add the garlic, ginger and diced jalapeno along with the black pepper and curry powder. Once the onions get medium golden brown, add in the tomato paste and the grated apple and stir to combine.
Then, place the cut carrots and potatoes in the pot and stir. Cook for five minutes before pouring in the chicken broth and the bottle of Guiness.
Bring it to a boil and then cover and turn off the heat. Place in the preheated oven for 30 minutes. Take out, stir and place back in the oven for an additional 30 minutes. Test the lamb to see if it is tender enough. If not, return the pot to the oven for 15 minutes longer or until meat becomes tender.
If you’d rather cook it on the stovetop, once you bring it to a boil, lower the heat to medium or medium-low (depending on your stove,) and simmer covered for at least 1½ hours.
Serve warm with a side of Irish soda bread or crusty bread of your choice.

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

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Stone Fruit Polenta Cake

By

Jordan Snowden

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October 1, 2023

0

We like this polenta cake recipe with the last of the season’s red plums, but peaches and nectarines are great, too. (Don’t tell anyone, but sliced pears or apples work, as well!) The results are a perfect “wake up” treat for the house during the holidays, or something to serve with coffee later in the day.

Stone Fruit Polenta Cake Recipe

INGREDIENTS

1 1/3 cup light brown sugar, divided
2 large eggs
Finely grated zest of 1 large orange
2 2/3 cup fresh orange juice
2/3 cup olive oil
½ cup fine polenta, regular or instant
1 ¼ cup all-purpose flour
½ tsp salt
3 cup stone fruits, quartered: peaches, nectarines, or plums

INSTRUCTIONS

Preheat oven to 350˚F. Grease cast-iron pan (whatever the size your pan was that I used) with softened butter and sprinkle 2/3 cup of sugar evenly. Set aside.
Combine eggs, 1 cup sugar and zest. Whisk until slightly stiff and pale in color. Add juice and oil, whisk to blend.
Combine all dry ingredients and whisk into wet mixture.
Place stone fruit evenly over the sugar and pour batter. Spread with spatula and even out the top.
Place in oven and bake for 50 to 65 minutes. Insert toothpick in the middle to check for doneness, it should come out clean.

Styling and Recipe by Rafael Vencio / Photography by Dave Bryce / Wooden plates by Crate and Barrel

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Celery Root Soup

By

ZAIN

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September 29, 2023

0

Celery Root Soup in a bowl with two spoons on a cloth on the side

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers, like this celery root soup. We spent a day in the kitchen with him a couple of weeks ago, and were grateful not just for the warm welcome, but also for bowls of this delicious soup. The view outside is definitely soup-inducing. Now is the moment! This recipe is sized perfectly for a full batch in an instant pot. Curtis adds, “It freezes well, so you might as well make a lot!”

What is Celery Root?

Celery Root, also called Celeriac, is not actually related to celery itself. Instead, it’s closer to a turnip or other root vegetables. But this is no trend or fad. Celeriac is an ancient vegetable. The heroes in the Ancient Greek epics The Odyssey and The Iliad ate it. It has a little bit of a bad reputation because it’s, well, not the most attractive of vegetables. But whipped up into this celery root soup, it doesn’t matter what it looks like. It adds its hearty flavors to a delicious meal.

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Celery Root Soup

Author: Chef Curtis Gamble

Print Recipe

Description

A delicious soup that anyone can enjoy.

Ingredients

Scale

For the soup:

1200 grams celery root, peeled, quartered and cut 1 inch thick
2 large onions, thin sliced
75 grams white miso
150 grams roasted garlic
150 grams parm rind
8 grams baking soda
3 cups buttermilk
3 cups water
4 cups half and half
2 cups cream

For the crispy oats:

220 gram rolled oats
40 grams mince shallot
55 grams sugar
7 grams salt
4 grams mustard
2 grams thyme leaves
60 grams EVOO

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Instructions

For the soup:

In a large wide pot saute onion and celery root over medium heat until onions turn translucent.
Add Baking soda and stir to coat the onion and celery root. The baking soda will quickly caramelize and break down the onions, once this happens quickly add miso and roasted garlic and stir to combine. Just warm through being careful not to burn miso.
Add all the buttermilk, water, half and half and stir to warm through and to remove all the delicious fond that has built up on the bottom of the pan.
Transfer to your electric pressure cooker, add parm rind and pressure cook on high for 30 min. Release pressure, add the cream, remove the parm rind and puree. Reserve warm and transfer to serving bowls and top with parm and crispy oats (recipe below).

For the crispy oats:

Preheat the oven to 250. In a wide pan cook shallot until barely translucent over medium low heat in a small amount of canola oil. Remove from heat and quickly add the rest of the ingredients and stir to coat and combine.
Transfer to a silpat-lined baking sheet and toast in the oven at 250 in 15 min intervals until a light golden brown. Reserve, cool, and store in an airtight container at room temp.

Recipe by Chef Curtis Gamble
Photography by Dave Bryce

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Pittsburgh Happenings: October 2023

By

Jordan Snowden

-

September 29, 2023

0

Festival of Combustion by Festival of Combustion by Primetime Shots for Rivers of Steel vertical — Festival of Combustion by Primetime Shots for Rivers of Steel

Embrace new experiences, see new things, and hear some new sounds with the following October events in Pittsburgh. The city is ready to satisfy all of these urges this fall.

Speaker Series: Jane Fonda

Heinz Hall, October 4
Kicking off the 2023-2024 Pittsburgh Speakers Series season is actor and activist Jane Fonda. Other guests in this subscription-only series include Van Jones, Adam Kinzinger, and Celine Cousteau.

jane fonda poses with a short grey haircut. she looks to the camera with her left hand on her chin — Photo by Yu Tsai

Festival of Combustion

Carrie Blast Furnaces, October 7
Get ready to have a BLAST during the Festival of Combustion, where attendees of all ages can participate in hands-on industrial demonstrations alongside live music performances and shopping wares from local makers.

Grupo Corpo

Byham Theater, October 14
Two stunning works, one amazing night: led by duo Paulo and Rodrigo Pederneiras, Brazilian dance theater company Grupo Corpo performs Gil Refazendo — inspired by and set to the music of Brazilian music godfather Gilberto Gil — and Gira, a reconstruction of movement from Afro-Brazilian religions and ceremonies.

The Barber of Seville

Benedum Center, October 14-22
You’ll find yourself laughing while trying to sing along to the infectious melodies of The Barber of Seville. Will Count Almaviva win Rosina’s heart over the dastardly Dr. Bartolo? Only (hilarious) time will tell…

Whose Live Anyway?

Byham Theater, October 18
Participation is key in Whose Live Anyway?, the traveling improv comedy performance from the current cast members of the Emmy-nominated TV show Whose Line Is It Anyway? Beware, you might just end up onstage.

a man holds up a bird cage with a weird expression on his face. a woman stands behind him with his hands up — Barber of Sevillle (2022) by Jeff Strout for New Orleans Opera

Pittsburgh Halloween Festival

Allegheny RiverTrail Park, October 21
If you like to dress your furry friend up for Halloween, let them participate in the festivities this year! The Pittsburgh Halloween Festival will have treat-or-treating and costume contests for humans and dogs, a haunted trail, a haunted gingerbread house competition, horror art, and more Halloween entertainment.

Chelsea Handler

Heinz Hall, October 22
An almost decade-long run as a late-night talk show host, starring role in a documentary series, six best-selling books, owning a production company… there’s little that comedian Chelsea Handler hasn’t accomplished in the entertainment industry. Now, following the release of her 2022 Netflix special Revolution, Handler is hitting the road for her Little Big Bitch Tour.

Himbos

New Hazlett Theater, October 26-27
In this new service-industry saga written by Brian Pope, the fun gets put in dysfunctional. Part of the New Hazlett Theater Community Supported Art (CSA) Performance Series.

Pittsburgh Vintage Mixer

David L. Lawrence Convention Center, October 28
Said to be its largest event yet, the Pittsburgh Vintage Mixer returns for its 11th year for a day of nostalgia, community, and shopping among the best local and regional sellers of authentic vintage furniture, fashion, home goods, and beyond. What unexpected treasure will you discover?

The Wiz

Benedum Center, October 31-November 5
On its way to Broadway in New York, The Wiz, the popular, inventive take on The Wizard of Oz, follows the yellow brick road to Pittsburgh for an almost-month-long run of soul, gospel, rock, and body-shaking funk.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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About Asian Pears

Description

Ingredients

Instructions

What is a Semifreddo?

Description

Ingredients

For the gingersnap pie crust:

For the honeycomb candy:

For the caramel drizzle:

For the whipped cream:

Instructions

For the gingersnap pie crust:

For the honeycomb candy:

For the caramel drizzle:

For the whipped cream:

Savory Zucchini Crepe Cake Recipe

When Did Bischochitos Become New Mexico’s Cookie?

Description

Ingredients

For the dough:

For the topping:

Instructions

Tomato Water Lemonade Popsicles Recipe

Tomato Jam Hand Pies Recipe

History of Irish Stew on St. Patrick’s Day

Description

Ingredients

For cooking:

For dredging the lamb:

Instructions

To dredge the lamb:

To cook the Irish stew:

Stone Fruit Polenta Cake Recipe

What is Celery Root?

Description

Ingredients

For the soup:

For the crispy oats:

Instructions

For the soup:

For the crispy oats:

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