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Pineapple Habanero Margarita

By
Jordan Snowden
-
0
a glass of Pineapple Jalapeño Margarita

When Andrea Duran, wizard of mixology at the lively and delicious La Paloma restaurant, offered us this Pineapple Habanero Margarita, we just had to share it. Our plan is to pick a shady spot some overheated afternoon, make a batch of this drink, and put our feet up for a minute. Enjoy!

How to Make the Habanero Simple Syrup

First, coarsely chop four Habanero peppers. Then, combine the peppers in a saucepan with one cup water and one cup sugar. Stir until the sugar is dissolved. When the mixture starts to bubble, turn the heat off and let it sit to return it to room temperature. Finally, strain the liquid into a jar with a lid. You can store this syrup in the refrigerator for up to a month.

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a glass of Pineapple Jalapeño Margarita

Pineapple Habanero Margarita

  • Author: Andrea Duran
Print Recipe

Description

A sweet and spicy surprise in the beloved margarita.

Ingredients

Scale
  • 2 oz Cimarron Reposado
  • 1 oz pineapple juice
  • .5 oz lime juice
  • .5 oz habanero simple syrup

Instructions

  1. Combine all ingredients in a shaker filled with ice, shake, pour into glass edged with Hawaiian black salt.
  2. Garnish Pineapple Habanero Margarita with a lime wheel and a bit of candied Habanero.

Did you make this recipe?

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

Recipe by Andrea Duran
Styling by Justin Matase
Photography by Tira Howard

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Are You Team Barbie or Team Oppenheimer?

By
Jordan Snowden
-
0
A bright pink shoulder bag with a long strap

Two much-anticipated movies debut July 21: Greta Gerwig’s fantasy comedy Barbie and Christopher Nolan’s Oppenheimer, a war drama chronicling scientist J. Robert Oppenheimer and the role he played in the development of the atomic bomb. Because of the two drastically different vibes of the projects — one sun-soaked and pink, the other dark and serious — Barbie and Oppenheimer have been put in both a premier battle (the memes are rampant and hilarious) and a double feature dubbed ‘Barbenheimer,’ with moviegoers planning to see both films in one day.

Whether you’re #TeamBarbie, #TeamOppenheimer, or a #Barbenheimer person, we’ve put together a collection of recipes, clothing items, and more, to help you get into the spirit of whatever side you so choose.

Drink Up

For a recent wine tasting at the TABLE Magazine studios, Pittsburgh-based wine educator and consultant Adam Knoerzer shared the following selection of rosé that will have you feeling tickled pink and all ready for Barbie and Ken.

Sun Goddess Pinot Grigio Ramato
Domaine de l’Olivette Bandol Rosé 2022
E. Guigal Tavel 2022
Barton & Gustier Rosé D’Anjou 2020
Pierre Sparr Crémant d’Alsace Brute Rosé

Pickled Radish Martini sits in a martini glass, light pink in color, with a lemon peel and radish acting as a garnish.

Pickled Radish Martini

Radish… in a cocktail? You read that right. Don’t let the idea of root vegetables in your drink turn you away from trying our pickled radish martini. We think it has some serious “Kenergy.”

Next to a large vase of flowers sits two strawberry farm cocktails in short rocks glasses, garnished with basil.

Strawberry Farm Cocktail

Shake up a strawberry storm with this vodka cocktail. You know this is what Barbie sips when the cameras are not pointed at her.

Chocolate-Dipped Strawberry Milkshake sits in a milkshake glass, pink in color. A strip of chocolate goes across the middle of the glass.

Chocolate-Dipped Strawberry Milkshake with a Kick

Make it for the whole family, and add a little bourbon spike for the grown-ups. It’s pink and powerful.

A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Smoked Bourbon Old Fashioned

A historic drink for a movie seeped in history. And perhaps something to take the edge off as we contemplate the Nuclear Age.

chocolate martini on the edge of a table dressed in a red tablecloth

Chocolate Martini

A serious film about world-changing atom bombs needs a little fun… right?

Eat Up

An aerial view of Milkweed Flower Pound Cake sitting sliced on a white serving tray, surrounded by flowers. Milkweed Flower Pound Cake Recipe

Milkweed Flower Pound Cake

This recipe will get you out into the warm meadows of summer to forage for just a few ounces of milkweed flowers. If you’re on “Team Barbie,” you’ll love the pink. If you’re in “Camp Oppenheimer,” you might need the engagement with nature.

Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelon Sandwiches

A refreshing and easy summer treat. Honestly, these are delicious enough for both movies.

Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

Strawberry Honey Galette

A magical use of fresh strawberries in this Strawberry Honey Galette will make it disappear before your very eyes. Both Barbie and Bob would approve.

Vegetable Soup in a metal bowl with a spoon and green leaves on the sides, includes zucchini and yellow squash.

Vegetable Soup

A steaming bowl of hearty vegetable soup, bursting with colorful and nutritious ingredients, is the ultimate comfort food. Just in case the excitement of these movies leaves you in need of sustenance.

Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Buttered Mushroom Tartine

The art of tartine making is something that every home cook should perfect. Yes, this is a mushroom cloud reference.

Step Out

Ritual House

Pittsburgh’s Ritual House will be paying homage to the Barbie movie with an original craft cocktail, Life in Plastic, it’s Fantastic, made with Malibu Rum, lychee, Ritual House Prosecco (on tap), pink luster dust, cotton candy. It comes complete with your very own Ken doll.

Blue Sky Kitchen and Bar

Blue Sky Kitchen and Bar Drag Brunch is being Barbie-fied, with pink food, drinks, games, and more Barbie-themed fun, on July 30.

Shorty’s

Shorty’s Waterfront location, Tap x Taco, invites guests to celebrate Barbie’s debut on the big screen with three specialty craft cocktails: the Malibu Dream House, made with El Jimador tequila, coconut syrup, strawberry syrup, lime juice, and finished with a Tajin rim; the Let’s Go Party cocktail, created with Faber cherry vodka, demerara syrup, lime juice, lemonade, and house-made grenadine; and the Think Pink! cocktail, crafted with Faber Citrus Vodka, Faber Peach Schnapps, simple syrup, lemon juice, Sprite, and pink
glitter.

Sugar Spells Scoops

This weekend only, find Barbie-themed ice cream, sundaes, and floats or pre-order pints of Barbie… & Ken, made of a combination of pink, fruity dragonfruit sorbet and Blue Moon ice cream.

Valentine Suede Heel

Channel Barbie every day with these virbant pink suede heels from Shoe The Bear.

Le Patou Bag

A pop of pink makes every outfit brighter.

Canali Classic Fit Solid Wool Suit

Channel your inner secret agent with this structured, fine-fit suit.

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Peach Wineberry Flatbread

By
Lisa
-
0
An aerial view of three Peach Wineberry Flatbreads, with one cut into six slices. They are bright in color and sit on a black wooden slab. Peach Wineberry Flatbread Recipe

This flatbread recipe uses a fruit you might not have heard of before. The under-known wineberry is often thought to be an undersized raspberry, but its smaller, glossier fruit signals a separate species. Rarely found at farm stands, and never at the grocery store, wineberries are mostly foraged at the edges of wooded areas. Combine farm-fresh berries and peaches with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.

What is the Wineberry? 

On the bush, the wineberry looks like something between a mulberry and a raspberry. And, no, it does not produce wine or have any alcohol. It gets its name from its darker color than other fruits, similar to red wine. They’re typical to the Appalachian mountain region of the United States, so next time you’re on a hike, look out for them, and maybe you can use it your harvest in a flatbread recipe. 

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An aerial view of three Peach Wineberry Flatbreads, with one cut into six slices. They are bright in color and sit on a black wooden slab. Peach Wineberry Flatbread Recipe

Peach Wineberry Flatbread

  • Author: Anna Franklin
Print Recipe

Description

A flatbread with a berry you might not know!

Ingredients

Scale
  • 4 store-bought naan flatbreads
  • 8 oz Goat Rodeo Chèvre
  • 2 peaches, sliced into thin wedges
  • 1 cup wineberries or red raspberries
  • 4 pieces prosciutto
  • 1/2 red onion, sliced thinly
  • Salt and pepper to taste
  • Olive oil
  • Fresh basil

Instructions

  1. Arrange naan flatbreads on a baking sheet.
  2. Spread each flatbread with a thin layer of goat cheese.
  3. Assemble each one with peach slices, wineberries (or raspberries), prosciutto, and onion.
  4. Add a few more dollops of goat cheese to the top of each one.
  5. Sprinkle with salt and pepper and a drizzle of olive oil.
  6. Broil on high for 4-5 minutes until everything is browned. (These can also be cooked on a grill or over a fire.)
  7. Cut into 4 pieces and top with fresh basil.

Did you make this recipe?

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

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

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Milkweed Flower Pound Cake

By
Lisa
-
0
An aerial view of Milkweed Flower Pound Cake sitting sliced on a white serving tray, surrounded by flowers. Milkweed Flower Pound Cake Recipe

This recipe will get you out into the warm meadows of summer to forage for just a few ounces of milkweed flowers. Be sure to gather only what you need, and do not damage the leaves so that there’s plenty of food for butterfly caterpillars. Load up on local butter — pound cake needs lots. Also stock up on farm-fresh eggs… or start a plan to raise your own chickens next year with Rent the Chicken. They can get you completely set up for a happy and healthy flock in 2024. No matter how you gather the elements of this simple recipe, it’s a deliciously simple summer dessert.

Milkweed Flower Pound Cake Recipe

INGREDIENTS

FOR THE MILKWEED CORDIAL:
4 cups water
5 cups white sugar
1 tsp citric acid
7 oz fresh milkweed flowers, stems removed and deeply colored as possible

INSTRUCTIONS

    1. Heat the water until warm, but not boiling.
    2. Add the sugar and citric acid then whisk until the syrup is clear. Cool the syrup.
    3. Look over the milkweed flowers for any creepy-crawlies, then put into a container and pour the cooled syrup over them.
    4. Put a lid, label, and date on the container and let it sit in the sunshine on a windowsill for 4 days.
    5. After 3 days, strain the syrup, using gloves to squeeze as much liquid from the flowers as possible. Discard the flowers. Refrigerate the syrup until needed.

INGREDIENTS

FOR THE POUND CAKE:
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large whole eggs
3 large egg yolks (these egg yolks are in addition to the whole eggs listed above)
1 tbsp vanilla
1 tsp salt
1 3/4 cups all-purpose flour

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and generously grease a 10-inch tube pan or 12-cup Bundt pan with shortening and flour. Shake out excess flour and set aside.
  2. Place your butter in a large bowl and use an electric mixer to beat the butter until it is creamy and smooth.
  3. Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
  4. In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
  5. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
  6. With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated. Don’t pour all the egg mixture in at once: if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more.
  7. Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
  8. Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
  9. Scrape down the sides and bottom of bowl and stir again on medium speed until well combined and beat for another minute.
  10. Spread batter evenly into prepared tube pan using a spatula to smooth the surface of the batter.
  11. Transfer to 350-degree oven and bake in the center rack of your oven for 1 hour, 10-15 minutes, or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean, ideally with a few moist crumbs. Do not overbake this cake or it will be dry.
  12. Allow cake to cool for at least 20 minutes, then run a knife around the sides of the tube pan and the center.
  13. Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.

INGREDIENTS

FOR THE ICING:
1/4 cup milkweed cordial
2 cups powdered sugar

INSTRUCTIONS

Mix together until mixture becomes a thick glaze. Drizzle onto cooled and sliced pound cake.

Recipes and Styling by Anna Calabrese / Photography by Laura Petrilla and Dave Bryce / With Support from Buy Fresh Buy Local Western PA

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9 Herb Recipes for Fresh Basil and Mint

By
Star Laliberte
-
0
Enhance the flavor of these scones with basil olive oil from our friends at Liokareas.

Have a surplus of summer herbs? These fresh basil and mint recipes give you a few simple ways to utilize the excess.

Lemon & Basil Buttermilk Grilled Chicken Wings served on a white plate with a couple of drinks

Lemon and Basil Buttermilk Grilled Chicken Wings

There’s magic in this recipe that will ignite conversation and carefree fun.

An aerial shot of Pesto alla Genovese with fat, flat noodles on a white plate sitting on a woven place mat. Pesto alla Genovese Recipe

Pesto alla Genovese

This easy pasta recipe will be the hit of any meal.

Lemon and Basil Olive Oil Scones

Enhance the flavor of these scones with basil olive oil from our friends at Liokareas.

a lemon basil martini cocktail in a coupe glass sitting on a white and grey marble slab with fresh basil and olive oil floating on the top of the cocktail

Lemon Basil Martini

This lemon basil martini is a smooth way to simmer down with fresh flavors after a long day.

A plate of rolls next to a green sauce, Mint and Cilantro Chutney, in a white bowl. Mint and Cilantro Chutney recipe

Mint and Cilantro Chutney

This mint and cilantro chutney recipe makes an excellent condiment for lamb dishes, rice dishes, and anything fresh from the grill.

Roasted Radishes & Farro with Mint Lime Vinaigrette sits on a green plate with a gold fork positioned to the left. A farro dish

Roasted Radishes and Farro with Mint Lime Vinaigrette

Complex and rich in flavor, this recipe makes a great side dish or a lovely light, yet filling lunch.

An aerial view of Chocolate Mint Pie with a side of whipped mint cream. Chocolate Mint Pie Recipe

Chocolate Mint Pie

A delicious, silky, chocolate mousse pie topped with mint whipped cream is oh-so-yummy!

An aerial shot of moscow mules garnished with grapefruit and cucumber, bright in color.

Forbidden Moscow Mule

Notes of grapefruit, mint, and cucumber deliver a sippable vacation at the beach in this cocktail recipe.

Cheater Mint Juleps

The simple syrup in this recipe is a resourceful way to take advantage of mint while there’s a surplus and preserve that fresh flavor into the fall.

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Lemon Basil Martini

By
Star Laliberte
-
0
a lemon basil martini cocktail in a coupe glass sitting on a white and grey marble slab with fresh basil and olive oil floating on the top of the cocktail

Combining the tangy taste of lemon with the fragrant and fresh flavor of basil, this lemon basil martini is a smooth way to simmer down with fresh flavors after a long day.

What Kind of Limoncello Should You Use for This Martini?

Dirty martinis laced with olive brine are everywhere lately. Some are so dirty, they’re practically salad dressing. This one is hardly dirty as it doesn’t go too far with additional flavors, but it’s a less conventional setup for a martini. For our Lemon Basil Martini, we used limoncello, olive oil, and basil leaves for a balance of citrus zest and hint of herbaceous from basil leaves. With the wrong limoncello, this endeavor could go very wrong: syrupy, treacle-y liqueur blended with olive oil could lead to despair. Lucky Sign Spirits’ Limoncello Reserve is a little unconventional for limoncello, but it goes perfectly in this cocktail because it already has notes of basil and rye spice, lightly sweetened, with a nice dryness to finish. Try your favorite limoncello in this recipe and see how you like it!

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a lemon basil martini cocktail in a coupe glass sitting on a white and grey marble slab with fresh basil and olive oil floating on the top of the cocktail

Lemon Basil Martini

  • Author: Anna Franklin
Print Recipe

Description

Taking the classic martini to new heights. 

Ingredients

Scale
  • 3 oz Lucky Sign Limoncello Reserve (or your favorite limoncello)
  • 3 basil leaves
  • 1/2 oz lemon juice
  • 1/2 tsp Liokareas basil-infused olive oil

Instructions

  1. In a shaker full of ice, add limoncello, basil, and lemon juice.
  2. Shake well and strain into a chilled martini glass.
  3. Garnish with a few drops of olive oil.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Forbidden Moscow Mule

By
Keith Recker
-
0
An aerial shot of moscow mules garnished with grapefruit and cucumber, bright in color.

The Moscow Mule took America by storm in 1941, and is credited with bringing vodka to popularity in the US. All you need to make the classic version is vodka, ginger beer, lime, and a copper mug… the last item being entirely optional. The drink is so easy and versatile you can have some fun with it, and the variations are endless.

What is the History of the Moscow Mule? 

Sophie Berezinski came to America in the 1940s with only her dreams, a story familiar to anyone with an immigrant background. What makes her story unusual is what she was carrying with her: 2,000 copper mugs. After she couldn’t find a way to sell the mugs from her family business, Berezinski then went on to develop her cocktail in a Hollywood bar, the Cock’n Bull on Sunset Boulevard. Bartenders from the Cock’n Bull then went on to turn the cocktail into a sensation by ordering it at bars and leaving Polaroid photos around so bartenders would recognize the new drink sensation. 

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An aerial shot of moscow mules garnished with grapefruit and cucumber, bright in color.

Forbidden Moscow Mule

  • Author: Keith Recker
Print Recipe

Description

A classic cocktail.

Ingredients

Scale
  • 2 parts vodka
  • 2 parts lime juice
  • 2 parts grapefruit juice
  • 4 parts ginger beer
  • Fresh mint chopped
  • Fresh cucumber slices

Instructions

  1. Muddle vodka, lime juice, and grapefruit juice with fresh mint and cucumbers (reserve some for garnish).
  2. Strain over ice, top with ginger beer and stir gently. Decorate Moscow mule cocktail with garnish, and if desired rim the glass rim with sugar.

Did you make this recipe?

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

Recipe and Story by Keith Recker
Photography by Brooke Lark 

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Lemon and Basil Buttermilk Grilled Chicken Wings

By
ZAIN
-
0
Lemon & Basil Buttermilk Grilled Chicken Wings served on a white plate with a couple of drinks

Crack open a locally brewed IPA and let the notes of lemon and basil wings play across your palate. There’s magic in this buttermilk grilled chicken wings recipe that will ignite conversation and carefree fun, whether it’s a game day snack or a casual weeknight dinner. We’re a fan of Jessi’s Chickens at Hoover Farms just outside of Pittsburgh.

What to Drink with Grilled Chicken Wings 

As stated above, an IPA is a great choice for a drink pairing with. For more ideas about wine pairings with wings for game day, take a look at our interview with NFL player-turned-Chef Eddie Jackson, who specializes in wing and wine pairings. One of his tips? “My general pairing advice is to go for crisp white wines, which are great at cutting the greasiness of the wings and stand up especially well to the spice,” he said. But he makes his own grilled chicken wing recipes, so read the rest to hear more. These Lemon and Basil Buttermilk Wings have a bit of acidity and zest to them rather than the typical heaviness of wings, so consider pairing them with something that will balance out and harmonize with that acidity, like a Sauvignon Blanc or Pinot Grigio.

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Lemon & Basil Buttermilk Grilled Chicken Wings served on a white plate with a couple of drinks

Lemon and Basil Buttermilk Grilled Chicken Wings

  • Author: Anna Franklin
Print Recipe

Description

An easy chicken wing recipe with some zest.

Ingredients

Scale
  • 12 whole chicken wings
  • 2 cups buttermilk
  • 1 lemon, juiced
  • 4 fresh thyme sprigs
  • ½ cup fresh basil leaves, chopped
  • 1 tbsp black pepper
  • 1 tbsp sea salt
  • Lemon slices, optional
  • Ranch dressing, optional

Instructions

  1. Place wings in a Ziplock bag, pour marinade in, and let sit for at least 3 hours but preferably overnight.

  2. Grill until wings hit 165 degrees; outside should become brown and crispy. Serve with fresh lemon slices and your favorite ranch dressing.

Did you make this recipe?

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

Story by Keith Recker
Photography by Dave Bryce
Recipe and Styling by Anna Calabrese

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

Subscribe to TABLE Magazine’s print edition.

Egg Masala Puffs

By
Abdul Rafay
-
0
An aerial view of four Egg Masala Puffs on a grey plate with micro greens underneath.

The smell of cooking Egg Masala Puffs is as close to paradise as it comes. It’s also like the perfect party guest: bright, earthy, and somehow makes everything better when it’s around. Here, it takes puff pastry into new eggy depths. You have a tender buttery dough that holds a soft jammy egg inside surrounded by unforgettable spices of garam masala and Kashmiri chili powder. This is a common bakery item found throughout India. The puff pastry is more traditionally folded over the egg when cooking. You can make it either open-faced like this recipe or covered like a hand pie.

Is It Worth Making Fresh Puff Pastry Dough?

Making your own puff pastry can be a rewarding experience especially with its perfectly flaky layers. But, making the dough from scratch is a time-consuming process that requires precision, patience, and plenty of time. While homemade puff pastry offers a unique level of control to your end product, store-bought puff pastry is a completely convenient and reliable alternative. Genuinely, if you purchase a high-quality dough from the store, it should work just as well as making your own at home.

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An aerial view of four Egg Masala Puffs on a grey plate with micro greens underneath.

Egg Masala Puffs

  • Author: Veda Sankaran
Print Recipe

Description

The spices will have you coming back for a second and maybe even a third.

Ingredients

Scale
  • 4 eggs + 1 egg yolk for brushing on the pastry
  • 2 tsp salt
  • 1 tbsp white vinegar
  • 1 puff pastry sheet
  • 2 tbsp oil
  • 1/2 yellow onion, thinly sliced and cut into thirds
  • 1/2 red onion, thinly sliced and cut into thirds
  • 2 tsp finely chopped garlic
  • 2 tsp grated ginger
  • 1/2 tsp turmeric
  • 1 ½ tsp coriander powder
  • 1/2 tsp Kashmiri chili powder
  • 1/4 tsp garam masala
  • 1/2 cup canned diced tomatoes
  • 1 tsp dark brown sugar
  • Juice of 1/2 lime
  • Salt to taste
  • Chopped cilantro for garnish
  • Black sesame seeds, for garnish

Instructions

  1. For the eggs, first place enough water to cover 4 eggs in a pot and add the salt and vinegar. Bring this to a boil. Then place the eggs carefully into the water. Stir the eggs clockwise a few times to help the yolks stay in the center. Boil for exactly 7 minutes.
  2. While the water is boiling, prepare an ice bath by placing several ice cubes in a bowl of cold water. Immediately after boiling the eggs, put them in the ice bath. Let them cool for 10-15 minutes before peeling. Slice the peeled eggs in half and reserve to use later.
  3. To make the masala, heat a skillet and add the oil. Once heated, place in the onions, garlic, and ginger with a little sprinkle of salt. Sauté until onions become translucent. Then sprinkle the turmeric, coriander powder, Kashmiri chili powder, and garam masala. Stir and cook for 2 minutes.
  4. Then, place the diced tomatoes with the brown sugar and a little more salt. Stir and cook until tomatoes become incorporated with the spiced onions and darken in color. Add more oil if necessary.
  5. When the masala mixture is ready to take off the heat, squeeze a little lime juice to finish.
  6. To make the puffs, follow the directions on your puff pastry on when to remove it from the freezer to thaw. Place the thawed puff pastry sheet on a baking sheet. Carefully cut into 8 squares and use a small glass to make an indentation in the center of each square.
  7. Beat 1 egg yolk and brush each square with it before placing a small scoop of the masala in the center. Bake for about 15-18 minutes in a 400-degree preheated oven. Once golden, remove and carefully place a sliced egg on top of the masala. Garnish with a sprinkle of garam masala, chopped cilantro, and black sesame seeds. Serve immediately with a cup of hot chai or coffee.

Did you make this recipe?

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

 

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce

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Mayak Eggs

By
ZAIN
-
0
Mayak eggs recipe ingredients in a bowl

This is a traditional Korean recipe for mayak eggs. The word “mayak” means drugs as a nod to their deliciously addictive flavors!

What Are Mayak Eggs?

These Korean marinated eggs, are a popular side dish known for their tangy and distinct flavor. To make the dish, you soft-boil eggs in a marinade that’s a savory and slightly sweet sauce made from soy sauce, sugar, garlic, and other spices. The result is a soft, jammy yolk. These flavorful eggs are great with rice or noodles, or simply eaten on their own as a satisfying snack.

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Mayak eggs recipe ingredients in a bowl

Mayak Eggs

  • Author: Veda Sankaran
Print Recipe

Description

This traditional recipe is simply addictive.

Ingredients

Scale
  • 6 eggs
  • 2 tsp salt
  • 1 tbsp white vinegar
  • ½ cup soy sauce
  • ½ cup water
  • ⅓ cup half each of honey and dark corn syrup
  • 2 stalks green onions, chopped
  • 4 garlic cloves, finely minced
  • 1 serrano chili, sliced
  • 3 Thai red chilies, sliced (reduce or omit)
  • 1 tbsp sesame seeds

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce

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