One Pan Chorizo Fajitas

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December 10, 2022

TABLE contributing editor Anna Calabrese has a fast and fabulous solution to mid-week meals when you have limited time to put dinner on the table. It doesn’t get much easier than this one pan recipe you’ll have ready in under 30 minutes.

ONE PAN CHORIZO FAJITAS RECIPE

Ingredients

1 lb chorizo

1 red bell pepper, sliced

1 green bell pepper, sliced

1 white onion, sliced

1 jalapeño, sliced into thin rings

1 lime, cut into wedges

Cojita cheese, for garnishing

Fresh cilantro for garnishing

2 tbsp olive oil

1 package store bought tortillas

Instructions

In a large cast iron skillet, brown the chorizo over medium high heat until fully cooked, place on a plate and set aside.

In that same pan add an additional tbsp of olive oil and add peppers and onions. Cook over high heat until the vegetables are softened and the edges get slightly charred

Add cooked chorizo back into the cast iron skillet and keep warm

Build fajitas and garnish with lime, Cojita cheese and cilantro

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY LAURA PETRILLA

Try these other TABLE recipes:

Italian Beef Sandwich with Homemade Fried Peppers

Reuben Salad with Grilled Cheese Croutons

Irresistible Empanadas

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Brûléed Persimmon and Brie

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December 10, 2022

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Bruleed+Persimmon+and+Brie+TABLE+Magazine — Take advantage of the sweet, delicate flavor of persimmon on a creamy round of brie to enjoy alongside your holiday pleasantries.

A cheeseboard is a perfect start to any gathering. Try a straightforward approach to your board with a single round of brie served with a variety of crackers and sliced apples. Sweet fruits and jams are a lovely compliment to the creaminess of Brie. Be sure to take advantage of ripe persimmon while it’s in season (October-January), perfect for the season of gatherings and get-togethers. Using fresh fruits like raspberries and ripe peaches works well too. Basic no fuss preparation makes a big impact with this recipe.

BRÛLÉED PERSIMMON AND BRIE RECIPE

Ingredients

A round of brie cheese

One very ripe Hachiya Persimmon

1 tbsp brown sugar

1/4 tsp cinnamon

1 honeycrisp apple, sliced

Crackers of your choosing

Instructions

Arrange Brie on a cutting board with crackers and apples Cut the persimmon in half and scoop out the flesh and place on top of the brie. The inside of the persimmon should resemble jam. Sprinkle the cinnamon and sugar on top of the persimmon “jam” and brûlée with a torch until a hard shell forms on top. Serve immediately.

Other ripe fruits like raspberries or peaches, work well, too!

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other board-worthy suggestions from TABLE:

Perfect Your Cheeseboard

Valentine’s Day Grazing

End of Summer Jams

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Pudim De Leite Condensado

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December 10, 2022

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Pudim De Leite Condensado: a condensed milk delicacy is a Brazilian take on flan. — This condensed milk delicacy is a Brazilian take on flan.

A Pittsburgh native, I’m fiercely proud of our city and its not-heralded-enough cuisine. And yet, when my boyfriend, Will, suggested we move to his hometown of Rio de Janeiro, it was hard to resist. He whispered such sweet nothings in my ear: I love you, he said, and things are open after eight. And so I bid a tearful tchau to the 24-Hour Eat’n Park and headed south. Read the full story here.

This condensed milk delicacy is a Brazilian take on flan.

PUDIM DE LEITE CONDENSADO RECIPE

Ingredients

1 cup sugar

4 eggs, separated

1 can sweetened condensed milk

1 cup whole milk

Instructions

Preheat oven to 345 degrees.

In a nonstick saucepan, melt the sugar over low heat. Do not stir the sugar while it is melting. After about 10 minutes, the sugar should turn into a golden caramel. Immediately pour the caramel into a round baking cake tin or springform pan. Let it cool.

Separate the eggs. Put the egg yolks in a blender and mix at medium speed for 5 minutes. Add sweetened condensed milk, whole milk, and egg whites. Blend again until the mixture is homogeneous. Pour the mixture into the baking pan.

Place baking pan on a towel inside a roasting pan and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the side of the baking pan. Close the oven. Constantly check the level of the water bath and add boiling water during baking if necessary.

Bake for 45 to 50 minutes, until a skewer inserted an inch from the edges of the pudim comes out clean. Let cool completely before unmolding, then refrigerate for 4 hours before serving.

STORY AND RECIPE BY RAMSEY DANIELS / STYLING BY LAURA GOBLE / PHOTOGRAPHY BY JOSIAH HULL

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A Taste Of Brazil

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December 10, 2022

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A+Taste+of+Brazil+TABLE+Magazine — Brazilian cuisine through the eyes of a Pittsburgh native.

A Pittsburgh native, I’m fiercely proud of our city and its not-heralded-enough cuisine. And yet, when my boyfriend, Will, suggested we move to his hometown of Rio de Janeiro, it was hard to resist. He whispered such sweet nothings in my ear: I love you, he said, and things are open after eight. And so I bid a tearful tchau to the 24-Hour Eat’n Park and headed south.

I began experiencing Brazilian cuisine through its numerous corner cafés. They serve many baked snacks, including coxinha de frango, deep-fried balls of dough filled with seasoned and shredded chicken. The balls come to a crest at the top, looking like teardrops from a god I could believe in.

One night, Will said he was making stroganoff; I prepared to choke down the brown beef and mushroom stew the Russians invented to survive the tundra. I was pleasantly surprised when he brought out Brazilian stroganoff: a more optimistically colored chicken stew seasoned with tomato sauce and garlic and topped with shredded potato chips. This was my kind of country.

My next culinary experience came at a birthday party where the host served feijoada, Brazil’s national dish. Feijoada is a bean-based stew containing several different types of Brazil’s famous salted meats; it’s prepared in a pressure cooker and typically served at family gatherings or special occasions. It was, in a word, delicious.

The feijoada was accompanied by a churrasco, the Brazilian term for barbecue. Brazil is a more advanced society, barbecue-wise, than the States; instead of waiting for all of the meat to be “done,” Brazilians serve a rotating cornucopia throughout the night. As soon as one type of meat was ready, our churrasco-master made a lap of the room with the skewer. Then it was right back to the grill – he’d be back with a new skewer in minutes.

Both feijoada and churrasco are served with farofa, a toasted cassava flour mixture. Farofa is omnipresent in Brazilian culture; I once attended a party titled “Death by Farofa.” It’s divisive in my “Americans in Brazil” Facebook group, where members debate its culinary value and lament this country’s lack of Double Stuf Oreos. I love it because it adds the same saltiness and crunch like the breadcrumbs on my grandma’s mac and cheese.

I’ve also gotten a taste of Brazil through their buffets. Whereas American buffets tend to be sit-down, all-you-can-eat affairs (again, with gratitude to Eat’ n Park), Rio’s buffets have you pay by weight and offer to-go containers. I invariably make my way to the desserts table, where I’ve become fond of pudim de leite. A Brazilian take on flan, this condensed-milk delicacy rarely makes it back to my apartment.

CHICKEN STROGANOFF RECIPE

Ingredients

1 kg chicken breast, cut in cubes

½ clove of garlic

Salt and pepper

1 tbsp of butter

½ onion

2 cups of tomato sauce

300 g of table cream

Olive oil

Instructions

In a saucepan, combine a drizzle of olive oil with chicken, garlic, salt and pepper. In a large skillet, melt the butter and brown the onion. Add the seasoned chicken until golden. Add the tomato sauce and a bit of water. Add the table cream and remove from the heat before boiling. Serve with white rice and shredded potato chips.

FEIJOADA RECIPE

Ingredients

Olive oil

2 onions, chopped

10 cloves of garlic, chopped

2 bay leaves

100 g smoked bacon, cut into slices

3 calabrese or chorizo sausages

250 g pork shoulder, cut into cubes

500 g black beans, soaked overnight, then drained

Instructions

In a large pressure cooker, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Sauté for 5 minutes.

Add all your meats. Continue to cook for 4 to 6 minutes. Add the beans and water. Wait for the pressure cooker to gain pressure, reduce the heat to medium-low and wait 30 to 35 minutes.

Release the pressure from the cooker and add water if necessary to keep the beans covered; wait for it to boil. Re-season with salt and pepper as needed.

Serve with white rice, kale, and farofa.

CHURRASCO (BARBECUE)

Ingredients

A 500 g piece picanha (top sirloin cap)

500 g of chicken thighs

250 g of pork sausages (no seasoning needed)

Salt, black pepper, and garlic to season

2 limes

Instructions

Grill all the meats until cooked to your liking. Serve with white rice, farofa, lettuce salad, and potato salad.

FAROFA RECIPE

Ingredients

1 tbsp vegetable oil

4 cloves garlic, chopped

½ onion

100 g of bacon, cut finely into small cubes

2 cups of manioc (cassava) flour

2 tbsp of butter, room-temperature

Instructions

Fry the garlic and onion in oil for about 2 minutes. Add the chopped bacon.

Remove from the heat and stir in the manioc flour. Add the butter.

Mix until manioc flour absorbs all the bacon oil and butter.

STORY AND RECIPE BY RAMSEY DANIELS / STYLING BY LAURA GOBLE / PHOTOGRAPHY BY JOSIAH HULL

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Sweet Potato Pie

By

Jordan Snowden

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December 8, 2022

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Chef Jackie Page finishes her Kwanzaa feast with a delicious Sweet potato Pie.

Kwanzaa is an annual holiday that focuses on seven principles and is observed from December 26 through January 1. During the weeklong celebration, families and friends come together in fellowship to share meaningful dialogue on how to incorporate the Seven Principles of Kwanzaa, known as Nguzo Saba, in daily life, and to reflect on our ancestors.

The seven principles of Kwanzaa are:

UMOJA (UNITY) focuses on maintaining unity within family, community, nation, and race.
KUJICHAGULIA (SELF-DETERMINATION) speaks to defining and naming as well as to creating and speaking for ourselves.
UJIMA (COLLECTIVE WORK AND RESPONSIBILITY) encourages us to build and maintain our community together and to solve problems together.
UJAMAA (COOPERATIVE ECONOMICS) is all about building and maintaining our own stores and businesses and making a profit together.
NIA (PURPOSE) directs us toward collective vocation in the building and developing of our community in order to restore our people to their traditional greatness.
KUUMBA (CREATIVITY) inspires us to do as much as we can, in the way we can, to leave our community more beautiful and beneficial than we inherited it.
IMANI (FAITH) encourages us to believe with all our hearts in our people, our parents, teachers, leaders and the righteousness and and victory of our struggle.

In addition to the principles, there are seven table setting pieces that are symbolic and offer a look into African traditions and history. The kinara is a candelabra for the Mishumaa Saba – the seven candles of Kwanzaa. One is lit every day of the celebration. There are three green, one black, and three red candles that represent the colors of Africa. The Kikombe cha Umoja (Unity Cup) is used to commemorate our African ancestors. Muhindi (ears of corn) represent children and the promise of their future, and corn is also often part of the holiday meal as well. The crops – mazao — show respect for the people that grew them. There’s also a mat (mkeka) on which these items are displayed.

Try Chef Jackie’s excellent recipe for Sweet Potato Pie!

Print

Sweet Potato Pie

Author: Chef Jackie Page
Yield: Makes 2 Deep Dish Pie Crusts 1x

Print Recipe

Description

You can’t go through winter without a slice of Sweet Potato Pie.

Ingredients

Scale

3 lbs sweet potatoes, boiled whole until softened. Let cool and peel.
3/4 cup brown sugar
1/2 cup sugar
3 eggs
3/4 cup flour
2 tablespoons of cinnamon
1 tablespoon of nutmeg
1 teaspoon salt
Juice and zest from one lemon

Cook Mode Prevent your screen from going dark

Instructions

Beat together eggs and sugar. Add flour and beat until smooth. Add sweet potatoes and spices, and beat until combined. Finally, add lemon juice and zest and stir.
Divide mixture into two deep dish pie crusts. Bake approximately 40 minutes at 350 degrees until firm but not dry.

Read the full Kwanzaa story here!

Story by Briana White / Photography by Scott Goldsmith

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Brewing More Than Tea

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December 8, 2022

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Triple+Moon+Alchemy+TABLE+Magazine — The healing brews of Triple Moon Alchemy

“SELF-CARE IS MORE THAN BUBBLE BATHS,” LOCAL HERBALIST LOUKEISA DENISE OF TRIPLE MOON ALCHEMY TELLS ME AS WE SIP A BLEND OF GINGKO, CHAMOMILE, AND LEMON BALM TEA IN HER WILKINSBURG WORKSPACE. THE STUDIO IS FILLED WITH NATURAL LIGHT AND OVERLOOKS A LUSH COMMUNITY GARDEN OUTSIDE. THE WALLS ARE LINED WITH ORGANIC HERBS AND INSTRUMENTS FOR BREWING, BLENDING, AND DISTILLING.

On one shelf sits a framed photograph of Denise at her high school graduation. In the photo, she is flanked on either side by her grandmother and mom, who are proudly grinning as they embrace a baby-faced, teenaged Denise. Looking towards the photograph, Denise explains that her journey with herbalism has had as much to do with family as it has a love for plants. Her mother and grandmother before her were her first teachers, and along with Denise make up the three moons in Triple Moon Alchemy’s moniker.

Denise was a child growing up in Pittsburgh when her experiences with plant medicine began. Scuffing her knees while playing outside of her grandmothers Northside apartment, Denise would run inside where her grandmother, Mary, was typically chatting on the phone with an old friend, an Aloe Vera plant just in reach. Wedging the receiver between her chin and shoulder, Mary would reach over to the Aloe Vera plant in the window, snap off a piece, split it down the middle, and rub it onto Denise’s wound.

“Let it sit. Don’t rub it off,” Mary would say to Denise as the friend on the phone continued to chat on the other end. Denise recalls how as she resumed play with her friends, the swelling and hurting would reside, like her knee had taken a cool drink of water. On the brink of feeling invincible, Denise’s lifelong pursuit of studying the healing nature of plants was just beginning.

Now the owner of Triple Moon Alchemy apothecary, Denise is sharing her herbal wisdom with the world. Inspired by her training in Western herbalism, a personal practice of African hoodoo, a passion for alchemy, and the matriarchs of her family, Denise is always coming up with new formulations that can provide balance to her customers, wherever they may need it. Beyond the vibrant flavors of Triple Moon’s teas and delightful aromas of their sprays and salves, Denise is a firm believer that possessing the knowledge of how our minds and bodies can be helped is one of the most powerful steps we can take for our wellbeing. Her favorite way to introduce customers to the healing power of plants is through her herbal tea blends.

TABLE was lucky to taste some of those teas for ourselves.

Not Today Satan (Skullcap, Tulsi, Oat Straw, Marshmallow Root): Denise describes this tea as an “herbal chill pill.” It’s for the day’s where you find yourself thinking ‘I just can’t right now.’ Earthy Skullcap is balanced with the sweetness of Oat Straw, and it’s great over ice with a touch of your favorite sweetener.

Goodnight Tea (Hops, Lemon Balm, Valarian, Chamomile, Lavender): What sets Triple Moon’s sleepy time special apart from the rest is the inclusion of Hops. If you’ve ever felt drowsy after drinking a beer, that’s because Hops can assist you in falling asleep, as well as staying asleep.

Peaceful Warrior (Linden, Tulsi, Hawthorn): This is a tea to quell the whistling of your internal kettle. Instead of hemorrhaging energy, allow this herbal blend to help you contain it for the person who needs it most: yourself.

I down the last of what’s in my mug and feel the beads of stress roll off my back, buoyed by Denise’s confidence that we are all deserving of a moment, or two, to take care of ourselves. She points out to me that most of us, intentionally or not, have connected with healing plants throughout our entire lives. As children we make wishes on dandelions and bring fistfuls of the yellow flowers to our teachers and mothers, not knowing their healing properties for our kidneys and urinary tracts. Today, Denise is a grandmother herself, and inevitably her grandchild will bring her ‘bouquets’ from the park, or scrape their elbows on the playground, become restless at bedtime, or keel over with a stomachache. On those days, like her mother and grandmother did before her, Denise will extend the helpful hand of herbalism, perhaps instilling another passion for the practice, for yet another generation of her beautiful family.

Triple Moon Alchemy is an online apothecary and organic herb shop offering teas, sprays, salves, consultations, and more, based in Pittsburgh, Pennsylvania. To find out where their products are carried around the city or to find out how to attend one of their pop-up events. Follow Triple Moon Alchemy on Instagram @triplemoonalchemy.

STORY BY NINA KATZ / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try these delicious TABLE cake recipes some afternoon:

Orange Olive Oil Plum Cake

Strawberry Cake

Triple lemon Poundcake

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Ancient Salt for Modern Cocktails

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December 8, 2022

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JQ+Dickinson+Salt+Works+TABLE+Magazine+Bryce — Artisanal salts from JQ Dickinson Salt-works in Malden, West Virginia

SLOW SOLAR EVAPORATION GIVES THE CHUNKY, CRUNCHY TEXTURE TO THE ARTISAN SALT PRODUCED BY J.Q. DICKINSON SALT-WORKS IN MALDEN, W. VA. BRIGHT AND BOLD WITH A TOUCH OF BRININESS, IT “FINISHES ALMOST SWEET,” SAYS CO-FOUNDER AND CEO NANCY BRUNS. SHE RECOMMENDS USING IT ON MEAT, EGGS, SALADS, VEGETABLES – OR ANYTHING RIGHT OFF THE GRILL.

“I love it on chocolate desserts with caramel,” she says. “It heightens the flavor and balances the sweet.”

Completely natural, the salt comes from the 400-million-year-old Iapetus Ocean trapped deep below the Appalachian Mountains – where there is no surface contamination. The unrefined salt is six percent trace minerals and is high in calcium, magnesium and potassium so using less still provides more flavor and minerals than from highly processed alternatives, Bruns says.

Bruns, a New England Culinary Institute graduate, and her brother, Lewis Payne, a lawyer and former landholding company vice president, revived their family’s salt producing company ten years ago – seven generations after William Dickinson sourced his first Kanawha Valley brine in 1817. By 1851, “Great Kanawha Salt” was named best in the world at the World’s Fair in London.

On the same 200-year-old family farm, Bruns, Payne and their staff of 11 hand harvest the salt that they serve with regional chef-inspired farm-to-table dinners that sell out within a day. Six flavors – including Heirloom, Applewood Smoked and Ghost Pepper – along with spice blends and two craft cocktail varieties retail throughout the mid-Atlantic.

“Having the rich family history tied to our business is not only good for us as a family but is beneficial to the local and state economy,” Payne said.

jqdsalt.com

STORY BY LAURIE BAILEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s salted cocktail recipes during your next happy hour:

Prickly Pear Margarita

Campo Lavender Margarita

Maize de Verano Cocktail

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Cheesy Pepper Jelly Cigars

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staff-author

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December 7, 2022

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Cheesy Pepper Jelly Cigars sits atop a green and white plate. — Cheesy Pepper Jelly Cigars make a unique appetizer or a Meatless Monday entrée served with a green salad.

Start with store-bought phyllo dough and a few ounces of Seven Sisters cheese from The Farm at Doe Run. Add a little melted butter and a slathering of Tait Farm Food’s Apple Pepper Jam. Before you know it, you have a remarkable hors d’oeuvre to pair with a local wine. Served with a healthy green salad, you can even serve them up as a Meatless Monday entrée.

CHEESY PEPPER JELLY CIGARS RECIPE

INGREDIENTS

1 roll phyllo dough

1 stick butter, melted

4 oz Seven Sisters cheese from The Farm At Doe Run, grated

1 jar Tait Farm Food’s Apple Pepper Jam

1 egg, beaten

Sesame seeds for garnish

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. Unroll phyllo dough and cut lengthwise so you have two long sides.

3. Take one layer and brush with melted butter, top with a second layer of dough, and brush with butter again.

4. Add one tablespoon grated cheese and 1 teaspoon jelly to one side of the dough, and roll tightly into a cigar-sized roll.

5. Repeat with the rest of your ingredients (should make roughly 24 “cigars”).

6. Place on parchment-lined baking sheet.

7. Brush each cigar with egg wash and sprinkle with sesame seeds.

8. Bake at 375 degrees until golden brown and crispy.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TABLE MAGAZINE is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Sticky Eggplant with Pickled Garlic Blossoms

Spiced Japanese Sweet Potato Pierogi

Honey Mustard Roasted Chicken

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Jeweled Lentils

The Night Before Cocktail

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staff-author

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December 7, 2022

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A white creamy, winter cocktail in a slim glass. — A creamy, winter cocktail that’ll warm you from the inside out.

Gather your besties, stake out a corner of the bar, and have yourself a winter cocktail. The five o’clock tradition is a great way to catch up and keep it casual. It’s also a chance to taste the creativity of fantastic mixologists like Ray Fertelmes at The Commoner, who shares one of his winter-menu items with TABLE readers. thecommonerpgh.com

THE NIGHT BEFORE RECIPE

Ingredients

1 oz Maggie’s Farm Spiced Rum

1 oz Laird’s Apple Brandy

1 oz Arsenal Cider

1/2 oz heavy cream

3/4 oz 4-spice demerara syrup

1 egg white

Spiced carrot foam

Instructions

1. Add all ingredients, except for the spiced carrot foam, into a Boston shaker with one ice cube. Shake until ice cube has melted down.

2. Add crushed ice to shaker and shake again until cold. Strain into a Collins glass.

3. Add soda water to tin with crushed ice.

4. Pour soda water over top of winter cocktail until foam has risen.

5. Top with spiced carrot foam.

RECIPE BY RAY FERTELMES, THE COMMONER / PHOTOGRAPHY BY ROSE COLORED CREATIVE

Try these other delicious rum cocktails:

Mulled Apple Cider with Rum and Vegan Whipped Cream

Pumpkin Spice Mai Tai

Cremas Is a Drink For Special Occassions

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Fruity Polenta Quick Bread

By

Justin Matase

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December 6, 2022

0

An aerial shot of a Polenta Fruitcake Quick Bread on a red plate, surrounded by raisins, grapes, and pomegranates. Polenta Fruitcake Quick Bread Recipe

Nutty as a fruitcake? We’re guilty. How about you? If you’re feeling a touch of holiday insanity, try this delicious quick bread recipe. It’s terrific with coffee. In front of the fire. Nice music floating through the air. You know: like a holiday!

Polenta Fruitcake Quick Bread Recipe

Fruitcake Quick Bread Ingredients

2 cups all purpose flour
1 cup polenta
¾ cup sugar
1 ¼ tsp salt
1 ½ tsp baking powder
3 tsp ground ginger
½ tsp ground nutmeg
½ cup raisins
½ cup dried cranberries
½ cup dried Turkish apricots, chopped
½ cup dried sour cherries, chopped
1/4 cup macadamia or pecan nuts, crushed (optional)
1 ¼ cup nut milk (macademia is wonderful!)
½ cup maple syrup
3 large eggs

To Add After Baking:

¼ cup amaretto
¼ cup fresh orange juice
2 tbsp powdered sugar

Bread Instructions

Preheat oven to 350 degrees. Butter a loaf pan generously.
In a large mixing bowl, use a whisk to mix all dry ingredients except dried fruits. When blended, add the dried fruits. With clean hands, toss the fruits well, using your fingers to separate any bits that are stuck together. The goal is to coat the exterior of the fruits so that they do not sink to the bottom of the loaf.
In a separate bowl, whisk all wet ingredients together. Add to the dry mixture, and fold just until blended. Transfer immediately to loaf pan, and put in oven to bake approximately 1 hour and 15 minutes, or when a wooden skewer emerges cleanly from the loaf.
Remove from oven. Run a thin rubber spatula along the sides to loosen. Whisk together orange juice, sugar and Amaretto. Pour over the loaf while still cooling in the pan.
Remove when completely cool. Serve in slices slathered with unsalted butter.

Photography by Dave Bryce / Styling by Rafael Vencio

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Table Magazine

One Pan Chorizo Fajitas

ONE PAN CHORIZO FAJITAS RECIPE

Brûléed Persimmon and Brie

BRÛLÉED PERSIMMON AND BRIE RECIPE

Pudim De Leite Condensado

PUDIM DE LEITE CONDENSADO RECIPE

A Taste Of Brazil

CHICKEN STROGANOFF RECIPE

FEIJOADA RECIPE

CHURRASCO (BARBECUE)

FAROFA RECIPE

Sweet Potato Pie