Italian Beef Sandwich with House‑Fried Peppers

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November 15, 2022

Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

FX’s hot show The Bear puts actor Jeremy Allen White in charge of his family’s Chicago restaurant. His character, Carmine Berzato, is an accomplished chef whose skills are also, shall we say, at risk of being overwhelmed by the basic business of making and selling Italian Beef sandwiches. In the first season, he struggles to balance practical realities with his more dreamy approach to cuisine.

However, it is undeniable that a hearty sandwich dripping with goodness and layered with flavor can represent the pinnacle of deliciousness. This recipe for an Italian Beef sandwich can, with a minimal amount of advanced planning, deliver a simple slow-cooked meal… utilizing a few store-bought shortcuts.

The Italian Beef Sandwich

This beef sandwich knows no season — something the customers who form a line of the sidewalk outside Carmine Berzatto’s fictional restaurant would applaud! Put a few sandwiches together, then individually wrap them in foil to keep them warm. Grab your favorite beer, and head to the park for a cold-weather picnic. A great alternative to the hamburger, serve them at a casual weekend summer gathering on the patio. Once the school year begins, these also make a perfect quick meal between school and those piano lessons or soccer practice. And if you’re looking for something your game day buddies will love, add this recipe to your football tailgate menu, or enjoy them during halftime when watching the game at home.

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Italian Beef Sandwich with Homemade Fried Peppers

Author: Anna Franklin

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Description

Fans of The Bear will love our take on this famous sandwich.

Ingredients

Scale

2 lb chuck roast from Goodness Grows Farm
1 packet Italian dressing dressing mix
1 packet au jus gravy mix
1 tbsp Liokareas garlic olive oil
10 pepperoncini peppers
3 sprigs fresh oregano

For the fried peppers:

6 medium sized fresh banana peppers (hot or mild)
1/4 cup Liokareas garlic olive oil
1 tsp sea salt

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Instructions

Place roast in the slow cooker and sprinkle the top with the Italian dressing mix and the au jus mix.
Place peppers on top of the mixes, and add the olive oil and oregano.
Cook over low heat for 8 hours and shred with two forks.
Save the cooking juices for dipping!

For the fried peppers:

Cut the banana peppers into rings, fry them in 1 tbsp olive oil on high heat until they are soft and the outsides of the peppers get slightly brown. Season with salt.
Add peppers and remaining amount of olive oil to a mason jar.
Store in the fridge for up to 2 months.

To build the sandwich:

Add peppers, beef, and provolone cheese to a saute pan and cook until cheese is melted and has some crispy bits.
Add to a toasty hoagie bun and serve with the au jus from the beef.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Calabrian Fusilli Pasta

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November 15, 2022

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This pasta dish fits the traditional Calabrian reputation of spicy and robust flavors.

Because any and all reference to the sunny Mediterranean provides a relief from winter gloom, we’re happy to serve up this wonderfully radiant Calabrian fusilli pasta recipe. Mediterranean chile, salami, pecorino, olives and olive oil combine in the warmest way!

What Makes This Calabrian Fusilli Calabrian?

Calabria is the southernmost province of Italy before the island of Sicily, full of beautiful cities, dramatic seascapes, and delicious food. In this fusilli, we’ve used Calabrian chili spread, specific to the region for its spice and flavor. (Though this recipe uses store-bought version, you can also make it yourself). Plus, the Mediterranean flavors of olive oil and Kalamata olives add an additional sunniness to the fusilli. You’re not in a rainy American city, you’re on the Mediterranean coast!

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Calabrian Fusilli Pasta

Author: Anna Franklin

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Ingredients

Scale

1/2 lb Calabrian fusili pasta
1 tbsp. Jarred Calabrian chili spread
1 cup heavy cream
1/2 cup pasta water
1/4 lb sliced Calabrian Salami
1/2 cup grated pecorino romano cheese
2 tbsp. Liokareas Garlic Olive Oil
1/2 cup Liokareas Kalamata Olives

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Instructions

Boil pasta in salted water until al dente, set aside. Revere 1/2 cup pasta water to use for the sauce.
In a saute pan, crisp slices of salami until it is crispy like bacon, set aside.
In that same pan, add chili spread, olives, heavy cream and pecorino Romano cheese, whisk together until cheese is melted and the sauce is smooth.
Add pasta water and cooked pasta, toss together until noodles are coated. Top with crispy salami and serve.

Try these other delicious pasta recipes:

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Chipotle Chicken Chowder

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November 15, 2022

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Chipotle chicken chowder on a black background, garnished with lime.

We look at this Chipotle Chicken Chowder recipe as the slightly sassy sister to the traditional chicken tortilla soup. You know the one. She’s not exactly brazen but definitely a little cheeky. Each bite of this substantial chowder brings you a sweet and creamy flavor on the front end, followed by a little kick on the back end, and is palatable for people with all levels of heat tolerance. It’s a fabulous choice for those cooler-weather soup night dinners.

What is Chipotle, Really?

We all know Chipotle as the name of a certain chain restaurant, now, but chipotle, lowercase-c, is a popular ingredient in many Latin American recipes. It’s the name of a dried jalapeño pepper, most popular in sauce form combined with adobo sauce. This Chipotle Chicken Chowder uses canned chipotle peppers you can get at any grocery store from Goya or similar brands. We also used it in our Smoked Mushroom Vegeterian Tacos With Creamy Chipotle Sauce.

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Chipotle Chicken Chowder

Author: Anna Franklin

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Description

A hearty chowder with a kick to it.

Ingredients

Scale

2 lbs boneless skinless chicken thighs
1 can chipotle in adobo sauce
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 tsp ground cumin
1 tsp dried oregano
6 cloves minced garlic
2 quarts chicken broth
2 russet potatoes, diced
1 can white hominy, drained
1 can yellow hominy, drained
1/2 cup heavy cream
1 cup chopped Roma tomatoes
1/4 cup fresh cilantro, chopped
1 tsp salt
1 lime, cut into wedges for garnish

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Instructions

Remove 2 peppers and 1 tbsp adobo sauce from can and finely chop.
Heat oil in a large dutch oven over medium heat. Add chopped chipotles, onion, carrot, celery, garlic, and spices until soft.
Add broth and chicken and simmer until chicken is tender.
Remove chicken from the pot and shred with two forks, set aside.
Blend the soup together with a stick blender or normal blender until smooth.
Add diced potatoes and hominy to the pot. Simmer until potatoes are tender.
Add chicken back into the pot along with the heavy cream. Garnish with cilantro, tomato, and lime.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Posole

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November 14, 2022

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Posole+TABLE+Magazine — You’ll find yourself craving a second bowl of this Posole (or Pozole), a traditionally rich and robust Mexican stew.

Visiting the Santa Fe Farmer’s Market during colder months is an invitation to look inward, and as with any amount of introspection, thoughts often pool with the memories of food and meals that punctuate benchmark moments, occasions for gatherings, and holiday feasts. In New Mexico, it’s hard to imagine sharing our tables without posole (pozole), a dish as inherent to the Americas as maiz itself. Posole is an everyday dish as it is meant for celebration and passage to shorter days. And although it frequents as a side dish, it can easily stand alone as the center of your next meal.

POSOLE RECIPE

INGREDIENTS

2 lbs pork shoulder from Goodness Grows Farm

2 cups purple hominy from Rodriguez S&J Farm

5 cups chicken broth

1 tbsp salt

2 tbsp Chile powder

1 whole onion

3 cloves garlic

3 roma tomatoes

1 jalapeño

4 sprigs cilantro

INSTRUCTIONS

Add pork and hominy to a stock pot and cover with 5 cups of chicken broth.

Simmer for about 3 hours until pork is tender and hominy is soft.

In a blender, add Chile powder, onion, garlic, tomatoes, jalapeño and cilantro. Blend until smooth.

Add to the cooked pork and simmer for another 20 minutes.

Shred pork into bite sized pieces with two forks.

Serve with diced white onion, avocado, tomato and fresh cilantro.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other fun recipes with corn:

Corn Flan

Seared Scallops with Warn Corn and Chorizo Salsa

Lentil Asparagus Corn Salad

Farro Risotto with Mushrooms and Taleggio

By

Abdul Rafay

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November 13, 2022

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A wholesome and farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal. — Cory Hughes adds a savory, rich risotto to the Thanksgiving table.

Cory Hughes of Fig & Ash brings us a wholesome farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal.

What is Farro?

Farro is a grain that comes and goes as a food trend when people want to do the Mediterranean diet or cut down on their gluten intake (though farro does still have gluten!). It’s an “ancient grain” from the Middle East that’s almost 20,000 years old and full of antioxidants and vitamins. It has a nutty flavor and a slightly chewy texture after cooking. Part of why we used it for a risotto is that while it’s healthier than white rice, its consistency is similar. So while you may not find a farro risotto at an Italian restaurant, it’s a fun spin on the dish if you’re looking to lower your carb intake.

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Farro Risotto with Mushrooms and Taleggio

Author: Cory Hughes

Print Recipe

Description

Hearty and savory risotto!

Ingredients

Scale

1 ½ cup farro
1-quart vegetable stock
¼ cup dried porcini or shiitake mushrooms
2 cloves of minced garlic
¼ cup vermouth
1 lb sliced mushrooms (Cremini and maitake are great. Fig & Ash used Fun-gal Farms mushrooms.)
2 tbsp minced fresh thyme
¼ cup parmesan reggiano grated
4 tbsp heavy cream
2 tbsp olive oil
1 Spanish onion, peeled and julienned
4 oz Taleggio cheese

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Instructions

In a medium pot, add the vegetable stock and dried mushrooms and bring to a boil. Kill the heat, let sit for 30 minutes, then drain through a colander. Reserve the warm mushroom stock for cooking.
Take a Rondo or large saucepot, place it on heat, and add olive oil. Start to warm the olive oil, and then add the minced garlic. Cook the garlic for 30 seconds, until fragrant, and then add the onions. Cook them until tender and then add the chopped thyme and stir.
Add the farro to the onions and cook on low-medium heat for 2 minutes until the farro kernels are nice and toasted—Deglaze with the vermouth. Slowly add a 2-4 ounce spoon of the mushroom stock and stir it into the farro until the grains fully soak up the liquid. Repeat the process until all the stock has been absorbed.
(Pro tip: shake the rondo or sauce pot vigorously between adding the following round stock as this will release the glutens and make a more “risotto” texture)
Taste the farro and adjust with salt or more thyme if you prefer. Once happy with the cookery of the farro, add the heavy cream and parm. Stir it in and kill the heat.
Transfer the risotto to your serving bowl and slice the taleggio lengthwise. Place the cheese on top so when your guests scoop the risotto, they get a little taleggio in each spoonful.
(Second pro tip: put a slight dusting of cocoa powder from a shaker on top. Mushroom and cocoa and taleggio is a delicious pairing.)

Recipe by Cory Huges / Photography by Dave Bryce / Styling by Keith Recker

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Turkey Alternatives

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November 12, 2022

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Cider2BGlazed2BPork2BTenderloin2BRecipe2BTABLE2BMagazine2BBryce — The simple glaze elevates this pork tenderloin into the stratosphere of flavor. Click Here.

TURKEY ALTERNATIVES
TABLE Magazine loves to break with tradition almost as much as it loves tradition itself. Under the right circumstances, getting off the wrong exit often yields unexpected gems and surprises. Wouldn’t it be lovely to treat your Thanksgiving dinner guests to one of these recipes? Dream of the possibilities for sides with a new palette of flavor profiles. We have and now we’re really hungry!

RACK OF LAMB WITH TRADITIONAL MINT SAUCE

Enjoy this classic dish perfect for sharing around your Thanksgiving table. Click Here.

CIDER-GLAZED PORK LOIN WITH ROASTED APPLES AND POTATOES

The simple glaze elevates this pork tenderloin into the stratosphere of flavor. Click Here.

RED SNAPPER AND GREEN SPLIT PEA SALAD

The notes of tamarind and split pea will make you forget about wintery weather. Click Here.

CAULIFLOWER STEAKS WITH CURRY LEAF OIL AND RED WINE CHERRY SAUCE

This delicious vegetarian option with deep flavors will not disappoint. Click Here

MOM’S BEEF BRISKET…TWO WAYS!

The best part of Thanksgiving is the leftovers! These two brisket recipes are the gifts that keep on giving. Click Here

An Iliad presented by Santa Fe Playhouse and Arroyo Vino

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staff-author

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November 11, 2022

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CSH_8376 — In this retelling of Homer’s epic Iiad, a world-weary poet tells a wrenching, timeless tale of the Trojan War, of bravery, bloodshed, and the heat of battle.

This Thursday, November 10th, the Santa Fe Playhouse is partnering with Arroyo Vino for a modern retelling of an age-old tale that has held people captive for hundreds of years, Homer’s Iliad. Buy Tickets Here.

Although this Ancient Greek epic is considered to be one of the oldest works of European literature, it tells a story that touches on topics just as relevant now as they ever were: the never-ending struggles and battles, the heartbreak we experience when we lose a loved one, and the constant hope we hold for humankind to make the right decision. The Santa Fe Playhouse brings the story of the Trojan War to a modern audience. Actor Patrick Osteen plays a wandering bard – or in his own words a “spectator, or a war journalist who is trapped to tell this story [of war], throughout time, as long as war exists.”

Although the focus of this performance is the Trojan War itself, the playwrights include a long list of wars towards the end of the play, starting from the Trojan War and ending with one most recent: the Russo-Ukrainian War. Osteen says “this story is by no means old. It’s right here. We all know who ‘the Hectors’ are. We all know who ‘the Achilles’ are.” As he talks about the effects of war, what we are left with, and how blinding the feeling of rage can be, be it on the frontlines of war or being merely cut off on the highway, we are constantly reminded of our own stubborn submission to our emotions and how fragile our lives really are. Osteen asks us “Do you see?” And indeed we do.

Arroyo Vino is preparing an Ancient Greek-inspired meal for the event. Restaurant and bar manager Hannah d’Erico describes the menu for the night as “family-style food” meant to be shared – she considers this to be true to the Ancient Greek idea of family values and community.

While the meals that will be served at the event are made for the modern palate, there is nothing new about the idea of coming together with our loved ones around a table of food – this is in fact something the Santa Fe Playhouse and playwrights Lisa Peterson and Denis O’Hare hope to remind us of. Though An Iliad is primarily about the horrors of war, it is also about the beauty of brotherhood and a celebration of life. Arroyo Vino’s menu for the night is appropriate. As we gather to listen to the storyteller, Osteen encourages us to be merry for what we have.

The menu for the night consists of Roasted Beet & Orange Salad, followed by a Grilled Octopus appetizer, and a spread of Roasted Eggplant & Red Pepper. For your main course: Lamb Meatballs and Grilled Branzini. And for dessert: a Phyllo Apple Pie. Buy Tickets Here.

Story by Zhansaya Kuatzhan

Giving Guide: Pittsburgh Botanic Garden

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November 2, 2022

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Pgh+Botanical+image-+for+digital+Winter+2021 — Through the intimate, informative experience of nature at Pittsburgh Botanic Garden, young minds are engaged, gardeners are inspired, and all visitors find a sense of calm.

Pittsburgh Botanic Garden is the careful caretaker of 460 acres of southwest Pennsylvania’s land and water. In addition to ongoing conservation efforts such as mitigating acid mine drainage and reforesting tracts of the property, the Garden provides 65 acres of cultivated gardens and woodlands for the public to connect to plants. Through this intimate and informatve experience: young minds are engaged, gardeners are inspired, and all visitors find a sense of calm.

Pittsburgh Botanic Garden opened its new Welcome Center and surrounding Auto Garden on April 1, 2021, completing $12 million of projects to elevate the visitor experience with the addition of garden features, a café, expanded learning rooms, and gathering spaces.

The new entrance and gateway leads all visitors to wonder and wander 65 acres of garden areas and features such as: Garden of the Five Senses, Hillside Pollinator Garden, Asian Garden and Lotus Pond, and Exhibit Garden featuring Carbon Cycle: An Earth Art Exhibit.

Central to the story of Pittsburgh Botanic Garden is the poor condition of the site upon which it is being built. Left in a deplorable state following coal extraction throughout the first half of the 20th Century, the land was unfit for most uses and even dangerous in spots. Further damage was caused by flooding of the mines beneath the surface in 2004, which exposed a severe acid mine drainage problem that also had to be addressed.

Gradually, both land and water are being reclaimed and repaired. Abandoned mine features, invasive species and poor site conditions are being replaced by educational gardens, reconstructed woodlands, and lovely views.

Reforestation efforts are aimed at re-establishing woodland habitats that will once again support diverse bird and wildlife populations and create a shaded site for the future generations to connect with nature through the botanic garden. Through this program, the Garden is providing long-term benefits, including carbon capture, superior soil conservation and lasting habitat improvement.

A few conservation highlights since beginning its land and water reclamation efforts in 2014:

15,000 native saplings were planted to reforest an abandoned mine site. The Garden collaborated with Western Pennsylvania Conservancy, United States Office of Surface Mining and Plant Five for Life.
With no chemical treatments or energy inputs, and minimal maintenance, water once considered ‘dead’ now supports a healthy aquatic ecosystem. The Garden operates three passive water filter systems which neutralize more than 25 million gallons of acid mine discharge each year, prior to it entering the region’s watershed and then the Ohio River.
The first innovative filter system creates the Garden’s Lotus Pond, a focal point of the Japanese Garden. The Garden was recognized for this system as the recipient of the 2014 Pennsylvania Governor’s Award for Environmental Excellence.
The Garden’s work in mitigating acid mine drainage is recognized by the U.S. Office of Surface Mining as a national model and has since been duplicated elsewhere.

To donate to the Pittsburgh Botanic Garden, visit pittsburghbotanicgarden.org.

STORY AND PHOTOGRAPHY BY PITTSBURGH BOTANIC GARDEN

Lamb Fest 2022

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November 2, 2022

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LAMB FEST 2022 — BIGGER AND BETTER THAN EVER

Could we have ordered a more beautiful day? It was sunshine and blue skies over the SouthSide Works as 11 all-star chef teams brought creativity and heart to Pittsburgh’s favorite food competition. Lamb Fest 2022 was bigger and better than ever with over 800 lamb enthusiasts tasting their way down 27th Street. Some new features at this year’s event were the addition of a mini farmers’ market as well the inclusion of the brand new SouthSide Works Town Square into the festival footprint.

We continue to be amazed by the culinary talent represented in and around our city. A vast selection of tasty bites with everything from elevated basics to original dishes, all executed with extraordinary results, was presented by our region’s top chefs. To have the opportunity to work alongside Pittsburgh’s food community is an honor that brings us great joy and pride. We will never be able to truly express the gratitude to all of our festival participants. To the chefs and vendors, as well as the workers and attendees, TABLE extends a huge thank you. It is you who make us look forward to this event year after year.

We will take the successes of 2022 and roll into 2023 with another passionate approach to Lamb Fest. But before we do, we first want to recognize the unbelievably creative work of each team, and announce this year’s winning teams to those of you who are hungry for one last bite of Lamb Fest 2022.

WHO COMPETED AND WHO WERE THE WINNERS OF THE LAMB FEST COOK OFF IN 2022?

Team 1: Black Heart Crew

The ever-ebullient Chef Jackie Page captained a team along side Chef Dan McKenzie and Pastry Chef Augusta Williams. This team brought to the table a Lamb Arancini and added to that a purple potato topped lamb shepherd’s pie and an layered almond cookie, giving each attendee a little extra bit of love. Love is always apart of what you can expect when Chef Jackie is at the helm.

Team 2: Pizza e Birra

CRITIC’S CHOICE WINNER

Fiore & Michelle Moletz, and Rich Burns, all of Della Terra, rolled through slice after slice of naturally leavened Neapolitan Pizza with Lamb Porchetta. Its earthy and sophisticated flavors won over our food critics and earned this team a win for Critic’s Choice.

Team 3: Silence of the Lambs

HONORABLE MENTION

The combined talent of Chris O’Brien (The Hyeholde), Gary Klinefelter (Alla Famiglia), and Brian Hammond (Siempre Algo), delivered an insanely delicious dish of Grilled Lamb Hearts with Salty Pork Bits Lamb Salumi, Grain Salad and Black Garlic Tahini Sauce. We award this team an honorable mention for the most creative use of ingredients.

Team 4: All Aboard

Like Cypher of Blue Sparrow reached out to his friends at Commonplace Coffee for a key ingredient. His Coffee Rubbed Lamb Tacos with persimmon pico de gallo, cilantro gremolata, and chili lime crema drew a line of people until there was nothing left but a smile.

Team 5: Lamb ‘Rogi

PEOPLE’S CHOICE WINNER

Team leader Chef Kristin Butterworth was accompanied by Tyler Hutchison, David Carrier, John Chusiano, and Martin Fairley, a team of Nemacolin’s finest. Their determination to give a new spin to a Pittsburgh tradition really paid off. The level of expertise and artistry in this Reuben-Style Grilled Lamb Pierogi with Crispy Sauerkraut, Fermented Chili Thousand Island, Pickled Onions & Feta brought Team Lamb ‘Rogi a win with the crowd. The addition of a cup of pilsner and a lamb fat cookie was all gravy.

Team 6: Good Guys

Isaac Deboer, Michael Kaufmann, and Jordan Jackson of dealfish, under the mentorship Don Mahaney of Scratch Food and Beverage, maintained a consistent line of lamb lovers with their Gaeng Panaeng Neua Gae, a Thai red curry made with lamb. Its rich and deeply flavored “gravy” was a marvel to behold.

Team 7: Kofta

Chef Curtis Gamble of Station and Chef Joey Hilty of the Vandal share a similar approach to cooking. They take readily available ingredients and mix in a heavy dose of creativity to make their dishes feel exotic. The smell of grilled kofta was wafting down the street as they prepared this Middle-Eastern-inspired dish. Seasoned to perfection and topped with a bright, acidic, herb heavy sauce, these kabobs went like hotcakes.

photo credit: Lauren Gindlesperger (@burghbooksandbites)

Team 8: Lentil (AKA farmer x baker)

A Lamb Fest competitor without lamb? Chef Jen Urich wasn’t afraid of an uphill battle. She brought with her Maura Rapkin, Lauren Green, Taylor Radebaugh, Margo Johnson, and a lentil dish. The first ever vegetarian dish to be offered at our lamb cook-off, Chef Jen’s Lentil Fire Bread with Schug was not only well received by otherwise lamb- expectant noshers, but was also given high marks for plating/ presentation and aroma & taste by our panel of expert judges.

Team 9: Woodfire

2021 Lamb Fest’s reigning champs, Chef Corey Hughes of Fig & Ash and Chef Chris Bonfili of Bonfire, came to defend their title with a Lamb Bánh Mì Summer Roll. Packed with refreshing herbs, spiced lamb, and a rich pâté, guests couldn’t get enough of the sophisticated flavors infused into this presentation, and refused to be denied seconds, and sometimes thirds.

Team 10: Shared Plate

Chefs Roger Li and Julio Peraza teamed up with a multicultural take on their competition dish. Their Ramen Birria blended classic ramen noodles with lamb birria cooked slowly in an adobo sauce rich with chiles, chocolate, cumin, oregano and aromatic spices. A strong contender with a loyal following, this chef team brought forward a dish referred to by some of our judges as a perfect weeknight meal.

Team 11: Stuntegg

This latecoming team didn’t let last minute prep get in the way of bringing a crowd pleasing dish to the competition. When Jacqueline Schoedel of The Speckled Egg found out she was pregnant, she and her husband Nathan were overjoyed. That meant, however, she’d have to skip Lamb Fest participation this year. But when her own little lamb decided to deliver early, Jackie was back in. Thrilled that she’d be part of the festival for the second year in a row, Jackie unleashed Speckled Egg chef de cuisine, Sarah Baugher, who contacted her friends Cody Maze and Ariel Alexander at Stutpig, and shared her brilliant idea: a lamb corndog. The team leaned heavily into a carnival theme by spinning pink cotton candy on site to serve with their Lamb Corndog and Chow Chow. While they didn’t win best dish, they certainly won our vote for most enthusiasm in the 11th hour.

Story by Star Laliberte / Lead Styling by Quelcy Kogel / Plates by Steelite International

Dragon’s Blood Cocktail

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staff-author

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October 31, 2022

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Dragon27s2BBlood2BCocktail2BTABLE2BMagazine — Evoke the primordial power of the dragon with this bloody good cocktail.

DRAGON’S BLOOD COCKTAIL RECIPE

Ingredients

For the “dragon’s blood” syrup:

2 cups fresh or frozen raspberries

1 cup apple cider

1/4 cup mulling spices

2 drops black food coloring

Instructions

Simmer and reduce until mixture is thick. Strain and set aside.

Ingredients

For the cocktail:

1 shot vodka

2 shots apple cider

1 shot “dragons blood” syrup

Juice of half a lemon

Instructions

Shake with ice, strain, and serve

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other spooky cocktails:

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The Italian Beef Sandwich

Description

Ingredients

For the fried peppers:

Instructions

For the fried peppers:

To build the sandwich:

What Makes This Calabrian Fusilli Calabrian?

Ingredients

Instructions

Try these other delicious pasta recipes:

What is Chipotle, Really?

Description

Ingredients

Instructions

POSOLE RECIPE

What is Farro?

Description

Ingredients

Instructions

RACK OF LAMB WITH TRADITIONAL MINT SAUCE

CIDER-GLAZED PORK LOIN WITH ROASTED APPLES AND POTATOES

RED SNAPPER AND GREEN SPLIT PEA SALAD

CAULIFLOWER STEAKS WITH CURRY LEAF OIL AND RED WINE CHERRY SAUCE

MOM’S BEEF BRISKET…TWO WAYS!

STORY AND PHOTOGRAPHY BY PITTSBURGH BOTANIC GARDEN

LAMB FEST 2022 — BIGGER AND BETTER THAN EVER

WHO COMPETED AND WHO WERE THE WINNERS OF THE LAMB FEST COOK OFF IN 2022?

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