On Trend 2023: Geometrics

Low armrests and a tight seat make a sleek form, with upholstered legs that are a bit playful. 2023 fall winter trends

What’s right now? Because the world changes so quickly, that question burns in our minds regularly. As humans, we live through our senses, and part of the answer involves art and design that soothes us, supports us, and delights us. We need that nourishment to face the challenges of our time, at home and in society at large. TABLE Magazine looks at fall and winter trends in art, craft, and design that are just right for our lives in 2023. Up first, the color blue.

Twilight and Midnight

While blue never goes out of style, we recently took a pandemic rest from aughties gray, finding it too somber and chilly. However, misty tones you might see in Western PA twilights and midnights are like a soothing antidote to increasing levels of busyness on both personal and professional fronts. Their gentle glow is something to treasure.

Moonlight Serenade
By the light of the moon, peace and magic reign. Channel the luminous energy with a smooth blue rainbow moonstone surrounded by a filament of 14K yellow gold and suspended on an oxidized sterling silver chain. Available at Henne Jewelers.

Balanced Warmth
Artistic Tile’s Foliage Detroit Blue Mosaic frames the warmth of ivory and tan stained glass tesserae with the gentle cool notes of grays and blues in the same material. This flexible colorway brings life and movement to baths and kitchens, gently complementing a wide range of tile colors. Available at Splash.

Open Book
The beautiful leather journals and agendas at Scribe make one feel positively prepared for each and every day. Take a note: these are just two of many luscious colors in stock, and just one of many options at this Shadyside stationery boutique.

Mostly Minimal
Verellen’s Malta chair brings an elevated charm to a Minimalist sense of design. Low armrests and a tight seat make a sleek form, with upholstered legs that are a bit playful. Available in your choice of fabric, but we’re wild for the spontaneity of the textured option shown here! Also available as a sofa at Weisshouse.

Story by Stephen Treffinger and Keith Recker / Principle Photography by Dave Bryce

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5 of Our Favorite Barbecue Recipes

By

Jordan Snowden

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August 31, 2023

10 grilled wings with even charring sit on a white marble cutting board alongside two beers and a bowl of homemade bbq sauce.

With Labor Day around the corner, it’s time to grab the apron, fire up the grill, and revel in the last bit of summer BBQ season. There’s nothing quite like those smoky and savory flavors. Whether you’re a seasoned pro or just starting out, we’ve got you covered with the following barbecue recipes for not just meats, but rubs, slathers, and sauces… So you can spread the tasty goodness to veggies and beyond.

Apple Butter BBQ Sauce

Channel the change in seasons with this oh-so-flavorful condiment that can be stored in a sealed jar for up to a month… but since you will use it up long before that, double the recipe!

Babyback Ribs

Is there anything more satisfying than sinking your teeth into a meticulously cooked rack of these succulent babyback pork delicacies? Hell’s bells, I doubt it. This outstanding recipe is bound to transport you to a state of finger-licking bliss and leave you craving for more.

Rub, Soak, and Slather

Elevate your outdoor cooking experience: Rub, Soak, and Slather your meats, fish, and veggies. Whether it’s a tantalizing rub, a savory paste, a marinating magic, or a mouthwatering sauce, these diverse seasoning techniques offer an abundance of options for your grilling and barbecuing endeavors this summer.

Homemade BBQ Sauce

Jamaican Jerk Seasoning

Add a bit of spice to your home grilling this summer with jerk seasoning. It’s extremely simple to make, and the results are delectable.

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Sweet Potato Rosettes

By

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August 31, 2023

Flat-lay image of a muffin tin filled with sweet potato rosettes on a weathered table.

Because we eat with our eyes and noses before our tongues, sometimes taking a bit of extra care to make something beautiful improves everything on the table. Slicing sweet potatoes and arranging them in a muffin tin is easy enough. Whipping up a quick sauce of cream, cheeses, nutmeg, and herbs is, too. The rich smell of baking begins to taunt the senses into hunger… and once these beauties appear, all the senses come alive. The rosettes are terrific as a starter served with a glass of dry, mineral-inflected rosé.

What If I Don’t Have a Muffin Tray to Make the Sweet Potato Rosettes?

While we think rosette form is the most gorgeous way to serve this recipe, don’t panic if you can’t find your muffin tray. Instead of making individual sweet potato rosettes, try making a this recipe in a small pie or cake pan. You’ll still layer the slices of potatoes in your pan but instead of creating a rose shape, you can arrange as you please. Then, you’ll pour your cheese sauce over top of the potatoes and bake as directed. It may take a little longer for your cake or pie pan of potatoes to bake since it is a larger serving. Just simply keep an eye on the pan in the oven, checking regularly for a golden brown color and throughly cooked texture.

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Sweet Potato Rosettes

Author: Anna Franklin

Description

The result of this recipe creates little potato-made flowers so perfect that you’ll wow your guests with their presentation.

Ingredients

Scale

2 cups heavy whipping cream
3 tbsp parmesan cheese, grated
2 oz soft goat cheese
3/4 tsp salt
Pinch pepper
1/8 tsp ground nutmeg
¼ tsp each fresh thyme and rosemary, minced, optional
3 large uncooked sweet potatoes, peeled and sliced 1/8-inch thick

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Instructions

In a sauce pot, add cream, parmesan, goat cheese, salt, pepper, nutmeg, rosemary, and thyme. Heat on low until all the cheese is melted and forms a smooth sauce. Set aside.
In a heavily greased muffin or cupcake pan, shingle slices of sweet potato into each tin until a rose shape starts to form.
Pour the cheese mixture over each “rosette” and bake at 350 degrees until the edges are brown and the sweet potato slices are tender, about 20-30 minutes.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Chicken and Dumplings with Squash

By

-

August 31, 2023

Flat-lay image of chicken and dumplings in small bowls on a weathered table.

The stick-to-your-ribs appeal of chicken and dumplings deepens as the evenings cool down. This version adds the vegetal sweetness of acorn and butternut squash, coaxed into full flavor with farm-sourced carrots, celery, thyme, garlic, and onion.

What is the Difference Between Acorn Squash and Butternut Squash?

Acorn and butternut squash, while both popular winter squashes, are actually pretty different in their appearance and flavor profile. Acorn squash, just like you would imagine, is shaped like an acorn with a round body and dark green color which often features a bit of orange. Its flavor is mild and nutty with a subtle sweetness, but the flesh tends to be more fibrous and watery than some squash varieties…more like pumpkin than Butternut squash.

Butternut squash has a somewhat pear-like shape and comes with a tan skin. Its flesh is sweeter and richer than most squashes. It’s often buttery and nutty, and possesses a creamy, less fibrous texture. We use both of these types in our Chicken and Dumplings with Squash to add a variety of flavors and textures that compliment the hearty broth.

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Chicken and Dumplings with Squash

Author: Anna Franklin

Description

Cozy and good for you too!

Ingredients

Scale

2 lb bone-in skinless chicken breast or thighs
1 tbsp olive oil
5 tbsp butter
1 butternut squash, seeded, peeled and diced
1 acorn squash, thinly sliced and roasted with salt and pepper
1 small yellow onion, diced
1 cup carrots, diced
3 cloves garlic, minced
2 sprigs thyme
1/4 tsp cinnamon
2 sticks celery, diced
1/3 cup flour
4 ½ cups chicken broth
1 chicken bouillon, optional
1 ½ cups half-and-half

For the dumplings:

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp garlic powder
2 tsp sugar
¼ cup cold milk
¾ cup cold sour cream
4 tbsp butter, melted

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Instructions

Season each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
Melt the butter in the same pot over medium heat and use a silicone spatula to “clean” the bottom of the pot. Add the squash, diced onions, carrots, garlic, thyme, cinnamon and celery and cook for 5 minutes.
Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
Add the chicken broth and half-and-half in small splashes, stirring continuously and scraping up any remnants from the bottom of the pot.
Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.

For the dumplings:

Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.
Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low.
Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
Cover tightly and increase heat slightly to bring it to a gentle Set a timer for 15 minutes; don’t lift the lid during this time, the dumplings need to steam.
Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.
Once the middle is set, garnish with thyme and roasted acorn squash.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

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Savory Cheesecake with Roasted Grapes

By

-

August 31, 2023

Flat-lay image of a savory cheesecake, roasted grapes on a weathered table.

This unique appetizer combines the richness of cream cheese, the umami of blue cheese, the crispy crunch of phyllo, and the wonderful flavor of roasted grapes. The dish makes an excellent starter or a Meatless Monday entrée served alongside a simply dressed green salad.

Why Make a Savory Cheesecake?

You might be thinking: Why make cheesecake savory? The rich flavor and texture of cheesecake means it isn’t only good as a dessert. Instead of drawing from sweetness, this recipe harnesses the umami of blue cheese and a bit of salt, the doubled-down richness phyllo dough and pie crust, and other wonderful, fresh ingredients to take what’s usually a dessert and turn it into a savory dish that will surprise and impress everyone at your table.

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Savory Cheesecake with Roasted Grapes

Author: Anna Franklin

Description

Truly a don’t knock it till you try it recipe.

Ingredients

Scale

1 store-bought pie crust
1 roll store-bought phyllo dough
1 tbsp butter
2 cloves garlic, minced
1/2 shallot, minced
16 oz cream cheese
1/4 cup heavy cream
3 eggs
4 oz good quality blue cheese
1/2 cup pistachios
1/2 cup pecans
1 tbsp brown sugar
1 stick butter, melted
1 bunch grapes, drizzled with olive oil, salt, and roasted
Hot honey for topping, optional

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Instructions

Place pie dough and phyllo dough on the counter and allow to come to room temperature while prepping everything else.
In a sauté pan, add 1 tbsp of butter, minced garlic, and minced shallot. Heat over low heat until the garlic and shallot is translucent and aromatic. Try to avoid any browning. Set aside and cool.
In a stand mixer, add cream cheese. heavy cream, eggs, and cooked shallots and garlic. Whip until a smooth mixture is formed. Gently crumble blue cheese and fold into the cheesecake mixture. Set aside.
In a food processor, add pistachios, pecans, and brown sugar. Pulse until nuts are chopped into a fine mixture, but not quite as fine as sand. Set aside.
In a pie pan, roll out pie crust and par-bake at 325 degrees until the dough is halfway cooked. Remove from the oven and fill the pie crust with the cheesecake filling. Sprinkle nut mixture on top.
Brush each piece of phyllo dough with melted butter and crinkle them up lengthwise and place on top of the cheesecake. Try and bunch up the thin layers as tightly as you can on top. This will give a more layered and crispy texture. Drizzle any remaining butter on top of the dough once it is all placed on top of the cheesecake.
Bake at 350 degrees until the cheese filling is completely set, around 1 hour. You can use a wooden skewer to check this; it should come out clean when inserted.
Garnish with roasted grapes and drizzle with hot honey and serve cold or at room temperature.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Roasted Kohlrabi

By

-

August 31, 2023

Flat-lay image of a pan of roasted kohlrabi resting on weathered wood table.

Are you unsure what to do with kohlrabi? Mellow its radishy zing with a brown butter sauté and a little sage… then kick the flavor to the next level with hazelnuts and hot honey. With this Roasted Kohlrabi recipe, in less than 15 minutes, you’ll have a magnificent Meatless Monday entrée or a side for any day of the week.

What Parts of Kohlrabi Are Edible?

Kohlrabi is so versatile because you can use every single part of the plant. Often, you’ll see people using the bottom of kohlrabi which forms into a bulbous shape. You can eat this part raw or cooked but we recommend to remove the thick green or purple skin first since it won’t break down while cooking (and will be quite a textural surprise if you bite into the raw bulb). But, besides this bulb, you can actually use the leaves and stems as well. These greens can also be cooked or eaten raw depending on your preference. Other than the recipe below you can bring kohlrabi into your slaws, soups, salads, and just about anywhere else you would add vegetables.

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Roasted Kohlrabi

Author: Anna Franklin

Description

This recipe may just change your mind about how delicious kohlrabi can be.

Ingredients

Scale

4 heads kohlrabi, peeled and diced
1 stick butter
1/2 cup hazelnuts
3 sprigs fresh sage
Kohlrabi greens, optional
Salt and pepper to taste
2 tbsp hot honey

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Instructions

Peel and cut each head of kohlrabi into bite-sized pieces. You can use the leafy greens in this recipe as well if you’d like, so wash and set them aside.
In a sauté pan, add the stick of butter and cook until browned. Add the kohlrabi, hazelnuts, and sage; cook until the kohlrabi is tender, around 8-10 minutes.
Add leafy greens and cook for an additional minute until wilted. Season with salt and pepper.
Drizzle with hot honey and serve immediately.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Green Chile Braised Oxtail

By

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August 31, 2023

Flat-lay image of Green Chile Braised Oxtail in a cast-iron pan set on a weathered table. Braised Oxtail Recipe

The rich, meaty deliciousness of oxtail is hard to describe. Once you’ve tried it, however, you’ll want it again and again. The hardest step in this recipe is to find a source. We recommend trying your favorite butcher. When it’s ready to serve, you will be impressed with both the tender meat and the savory gravy. Please remember to have a crusty baguette on hand to mop up every drop.

What Does Oxtail Taste Like?

Oxtail really sets itself apart from other cuts of beef with a flavor and texture you truly won’t find elsewhere. It has an intensely rich, beefy flavor that’s also a little gamey. A lot of its taste comes from the bones and marrow, which release their flavors during the long cooking process. The meat of the oxtail is tender and after a long time cooking should almost melt in your mouth. The result is a luscious, velvety texture that coats the palate rather than fighting with it. Though just like any protein, the flavor and texture all depend on your cooking method and the ingredients used, such as red wine, herbs, and spices.

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Green Chile Braised Oxtail

Author: Anna Franklin

Description

The green chile adds a kick of heat to this savory dish.

Ingredients

Scale

2 tbsp olive oil
4 lb oxtail, 1-inch cut
1 onion, chopped
5 garlic cloves, chopped
4 tbsp Hatch green chile, fresh or frozen
8 sprigs thyme
1/4 cup tomato paste
1 cup red wine
2 cups beef stock
1 1/2 tsp cloves, whole
1 1/2 tsp allspice, whole
Salt to taste
2 tsp fresh ground pepper

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Instructions

Drizzle olive oil into a cast-iron skillet with lid, or a Dutch oven, and brown both sides of oxtail over medium-high heat. You may need to work in 2 or more batches. Drain excess oil leaving just enough to sauté onions, garlic and thyme.
After the onions, garlic, chiles, and thyme are sautéed, add tomato paste and sauté until toasty and brown. Deglaze your pan with the red wine and then return oxtails to the skillet and add 2 cups of beef broth to cover a quarter of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid.
Season with salt and ground pepper, cover, and put into a preheated 350-degree oven for roughly 2 hours or until the oxtails are very tender. Time can vary depending on the size of the oxtail.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Caramel Apple Rice Pudding

By

-

August 31, 2023

Flat-lay image of apples filled with caramel baked rice pudding on a weathered table. Caramel Apple Rice Pudding Recipe

Is there a fire in the fireplace? Did someone offer a tiny nightcap of brandy? Did the chef of the house mention dessert? If the answer to at least two of these questions is yes, consider this delicious hybrid of baked apple, caramel, and rice pudding. Perfect for fall, the hour-long simmering of the rice pudding pays off big time in this mouthwatering finale to a grand autumn meal.

Tips for Making Rice Pudding

Making your pudding is all about timing and proportion. You don’t want to get thick, soupy pudding, so make sure you’re rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy. And don’t overcook, stop cooking when the rice is tender but still slightly firm, as it will continue to thicken as it cools.

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Caramel Apple Rice Pudding

Author: Anna Franklin

Description

Serving rice pudding in a beautiful apple shell just makes it so much better.

Ingredients

Scale

6 cups whole milk, divided
1/4 cup sugar
1/4 cup soft caramel candies
1/2 tsp salt
1/2 cup long grain white rice (I use a heaping ½ cup)
2 tsp vanilla extract
4 apples, cut lengthwise with the middles scooped out
1/4 cup melted butter
1/2 cup caramel syrup
Ground cinnamon, optional

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Instructions

In a large saucepan, combine 5 1/2 cups milk, sugar, caramel candies, and salt. Bring to a boil over medium-high heat.
Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
Stirring occasionally, cook for 50-60 minutes. Mixture should thicken up to consistency of yogurt.
Once thickened, remove from heat and stir in vanilla.
Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving.
Place apple halves on parchment-lined baking sheet and drizzle with butter. Roast at 375 degrees until the apples are completely cooked through, about 30 minutes. Let cool.
Stir remaining 1/2 cup milk into the rice pudding and fill each apple. Drizzle with caramel syrup and sprinkle with cinnamon before serving.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Paleta Popsicles

By

Jordan Snowden

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August 30, 2023

Various dark red and orange colored fruit popsicles sit on green wood. Paleta Popsicles Recipe

Replenish afternoon energy levels with something fresh, natural and delicious… and so easy to make. Pick the family’s favorite fruits and transform them into something no member of the household will refuse: Paleta Popsicles. Save a few in the freezer for dessert. Parent pro tip: at cocktail hour, pour yourself a very light vodka and soda, and pop a paleta into it. Stir slowly and sip. You’ll think you’ve landed at a luxury resort for a quick pre-dinner craft cocktail.

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Paleta Popsicles

Author: Alekka Sweeney
Yield: Makes 10 1x