As the leaves begin to change and a crispness fills the air, many of us eagerly anticipate the return of the quintessential flavor of fall: pumpkin spice. While the forever famous Pumpkin Spice Latte (PSL) has become a seasonal sensation, its sugary sweetness can sometimes overshadow the true versatility of this beloved spice blend. After all, it is a mix of complex spices that come together to make a new flavor entirely. This season, we’re looking beyond the coffee shop counter to explore a world of delicious, creative, and comforting pumpkin spice recipes that go far beyond the basic cup of coffee.
You can’t have a pumpkin spice article without including a recipe for a homemade version. While you could run to the store for a bottle, making this spice mix from scratch is cost effective and lets you adjust the measurements to your liking. Plus, it just makes every recipe below so much better.
Just because you’re on a diet or have certain dietary restrictions doesn’t mean you cannot enjoy the goodies of the fall season. Wendy’s returning Pumpkin Spice Frosty is a hit every year but we’re making it keto friendly so you can indulge in your favorite specialties of the season.
Alright, so if you reaaaally can’t let your Pumpkin Spice Latte go for the season, we recommend upgrading it instead. This Pumpkin Spice Latte Martini contains all the goodness of your favorite fall beverage with a dose of vodka that washes relaxation all over you.
Figs are often overlooked as a fall ingredient but we believe these little gems can become your favorite with an easy recipe. This Fig and Pumpkin Spice Galette utilizes store-bought pie crust, making your freeform creation even simpler than normal. Not to mention the balance between the slightly sweet figs and warming pumpkin spice is heavenly.
What’s better than biting into a cookie with a scrumptious filling inside? We’re baking pumpkin pie spice into linzer cookies along with a smear of homemade cranberry compote. Be sure to keep your cookie cutter scraps too, they’re perfect for making smaller cookie sandwiches.
For a mix of tropical Tiki fun and fall staples, this Pumpkin Spice Mai Tai comes in handy. It features the perfect combination of orange, clove, molasses, and orgeat syrup for a mild sweetness. Feel free to get creative with your garnishes like customizing small cocktail umbrellas for halloween.
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.
Empanaditas are a cherished part of New Mexico’s food traditions, often made for holidays, family gatherings, and special celebrations. These small hand pies combine a tender, golden dough with a rich filling that blends savory meats, sweet raisins, applesauce, and warm spices. This authentic New Mexico empanaditas recipe, shared by Theresa Martinez and her family, shows how generations have enjoyed these pastries as both a treat and a tradition.
Irresistible Empanaditas
What makes empanaditas so unique is their balance of flavors. The filling mixes pork roast and cow tongue with cinnamon, cloves, coriander, and piñon nuts, creating a taste that is both sweet and savory. Wrapped in a soft yeast dough and fried until crisp, these little empanadas are a perfect example of how New Mexican cooking brings together Spanish, Indigenous, and Southwestern influences in one delicious bite.
Whether you serve them at Christmas, during fiestas, or simply as a homemade snack, empanaditas are a recipe that connects families to their roots. With simple ingredients and step-by-step instructions, you can bring the flavors of New Mexico into your own kitchen and share these traditional pastries with the people you love most.
This recipe for New Mexico empanaditas features a sweet and savory filling made with tender meats, raisins, applesauce, spices, and piñon nuts. The mixture is wrapped in a light yeast dough, folded into small pockets, and deep‑fried until golden brown.
Ingredients
Scale
For the Filling:
1 lb cow tongue and pork roast, cooked
1 1/2 cup raisins
2 cups applesauce or jam
1 cup of sugar
1 tsp ground coriander
1/2 tsp cloves
1 tsp cinnamon
1/2 cup shelled piñon
1 tsp salt
For the Dough:
2 packages yeast
1 qt evaporated milk
3 tbsp melted Crisco
3 handfuls of Crisco
3 tsp salt
Sugar
2 cups flour
Instructions
For the Filling:
Grind meat and add raisins, applesauce, sugar, spices, and nuts. It should be moist in consistency.
If mixture seems too dry, add a little meat stock.
For the Dough:
Soak yeast in warm water. Heat milk, add Crisco, salt, and sugar to it. Cool to lukewarm and add dissolved yeast add enough flour to make a medium dough.
Do not let rise. Roll out dough approximately 1/8-inch thick.
Cut with biscuit cutter, if the dough rises after the biscuits are cut roll them thin.
Place 1 1/2 teaspoon of minced meat in center of rolled dough, fold and pinch together. Deep-fry until brown.
The Martinez family in the kitchen together.
Story and Photography by Gabriella Marks Styling by Robert Nachman Food by Theresa Martinez and family
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.
Tamales are one of the most beloved traditional foods of New Mexico, bringing families together during holidays, celebrations, and Sunday dinners. This authentic New Mexico tamales recipe, shared by Theresa Martinez and her family, shows how to make tender pork tamales wrapped in corn husks with rich red chili sauce and soft masa dough. It’s a dish full of flavor, history, and love—passed down through generations.
Traditional Tamales Recipe
Making homemade tamales may take time, but the process is part of the tradition. From simmering the pork shoulder until it’s tender, to preparing the masa harina dough and soaking the corn husks, every step adds to the final taste. The red chili pork filling gives these tamales their bold Southwestern flavor, making them a favorite in New Mexican kitchens.
Whether you’re preparing tamales for Christmas, a family gathering, or simply to enjoy a taste of New Mexico at home, this recipe will guide you through each step. With simple ingredients and clear instructions, you’ll be able to create tamales that are both authentic and delicious—perfect for sharing with family and friends.
This recipe shares how to make traditional New Mexico tamales filled with tender shredded pork simmered in red chili sauce. The masa dough is spread on soaked corn husks, filled, folded, and then steamed until firm for a classic homemade dish.
Ingredients
Scale
For the Filling:
4 lb pork shoulder or 3 1⁄2 lb pork butt, trimmed of fat and shredded
8 cups water
1 tbsp garlic salt
1 1/2 tsp salt
4 cups red chili sauce
For the Dough:
4 cup masa harina
1 1⁄2 tsp baking powder
1 tbsp garlic salt
2 tsp salt
1 cup lard
50 dried corn husks
Instructions
In a 5-quart roaster oven, bring pork, water, garlic salt, and 1 1/2 teaspoons salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so.)
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 2 cups.
In a large saucepan, prepare the red chili sauce and add meat; simmer, covered for 10 minutes
In a separate bowl, stir together masa harina, baking powder, garlic salt and 2 teaspoons salt.
Add lard to dry mixture, mixing by hand until well blended. Add just enough broth and water to make a thick, creamy paste.
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble tamales, spread 2 tablespoons of the masa mixture on the center of the corn husk. If husks are small, overlap 2 small ones to form one.
Place about 1 tablespoon meat and chili mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Add water to double broiler just below basket
Lean the tamales in the basket, open side up.
Bring water to boil and reduce heat.
Cover and steam 20 minutes, or until dough is firm. Adding water to broiler when necessary.
Story and Photography by Gabriella Marks Styling by Robert Nachman Food by Theresa Martinez and family
Tamales, biscochitos and empanaditas are important holiday traditions for the Martinez family of New Mexico.
To talk about the tamale is to talk about time writ large through food, to recognize interwoven histories across centuries, continents, and generations within families.
The word “tamale” is derived from the word tamalii, an Aztec word meaning, “wrapped food.” This compact creation of corn masa, filled with any combination of meat or vegetables and wrapped in corn husks, has satiated appetites dating as far back as 5,000 BC. Migrating north in the packs of Spanish soldiers, the tamale came to the land now known as New Mexico, where the hardiness and portability of a self-wrapped meal is perfect daily sustenance for the modern-day college student or grandma on the go.
Tamales and the Tradition That Surrounds Them
In Santa Fe, you can find tamales every day of the year. Yet come the winter holidays, tamales serve as more than a mere meal. When made traditionally, this deceptively simple dish is labor and time intensive – an endeavor made easier with many hands. As Christmas draws near, families in New Mexico gather around the kitchen to form a culinary assembly line, spreading masa, placing the filling, wrapping the corn husks, and steaming the finished tamales.
The tamalada, or tamale-making process can take an entire day, beginning with preparing the corn flour masa. Then there are the fillings, often but not limited to slow-cooked, fall-apart tender chicken or pork seasoned with a sauce made from dried red chili powder (Chimayo Red is a local favorite). Corn husks must be soaked until pliable to wrap and tie. The family circles around, making dozens at a time for the holiday. Try their delicious recipe for Traditional Tamales here.
A Personal Experience
Although she grew up in Pojoaque, just north of Santa Fe in northern New Mexico, Theresa Martinez recalls making her first tamales in her early 20s with a friend. But she had eaten them throughout her childhood when the December tamale “harvest” was a family ritual marking the holidays – a time to make copious amounts of food to share with family and neighbors alike. Theresa likens the custom to decorating the Christmas tree the day after Thanksgiving – moments that define how a family observes this special season.
Now a mother herself, Theresa makes sure that her daughters, Aurora Martinez-Rivera, 24, and Lola Martinez, 10, make the tamales, together with her mother, Lola Thompson, 72, and even her grandmother, Della Ryobal, 95.
What Else Goes With Tamales?
In addition to tamales, [Theresa’s grandmother] makes her biscochitos – a crisp lard- or butter-based cookie, flavored with cinnamon and anise. Theresa tries time and again to reproduce those cookies, but she thinks that there is something unique to her grandmother Della’s hands — part chemistry, part technique. Try her recipe for New Mexico Biscochitos here.
Theresa feels deeply that for her daughters to carry on this tradition is integral to the future of her family so that her girls can teach their own children. It can be a thorny route to navigate, when personal expressions of gender and gender-specific roles, specifically in the kitchen, are constantly shifting and changing. And perhaps that’s where culinary traditions carry such significance. Theresa’s daughters may dress and dance and even speak far differently from their great-grandmother. But, the smells of the tamales steaming and the cookies baking are senses that will always carry them back to the same place. That is what happens when four generations of women and girls gather together in the kitchen to make tamales as their ancestors have done before them.
Traditions are a pathway not only to the past but a wayfinding route for the future – as the family gathers around the table, telling stories, making the best kinds of messes, sticky fingers, stained aprons, and far-flung dough galore – memories are made for years to come.
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.
Biscochitos are the official state cookie of New Mexico, and for good reason. These light, crisp cookies are flavored with anise seed and then coated in cinnamon sugar, making them a favorite at holidays, weddings, and family gatherings. This traditional New Mexico biscochitos recipe, shared by Theresa Martinez and her family, shows how to make the cookies the way generations have enjoyed them—simple, sweet, as well as full of flavor.
What Are Biscochitos?
What makes biscochitos so special is their unique taste and texture. The dough uses lard, which gives the cookies a delicate, melt-in-your-mouth quality. The anise seed adds a warm, slightly licorice flavor that pairs perfectly with the cinnamon sugar coating. Together, these ingredients create a cookie that is unlike any other, and one that has become a symbol of New Mexican culture and tradition.
Whether you’re baking for Christmas, celebrating a family milestone, or just craving something sweet, homemade biscochitos are always a good choice. With just a few simple ingredients and easy steps, you can bring the taste of New Mexico into your own kitchen and share a piece of its history with the people you love.
This recipe for New Mexico biscochitos, the state’s official cookie, combines lard, sugar, eggs, and anise for a light, flavorful dough. The cookies are cut into shapes, coated in cinnamon sugar, and baked until golden for a crisp, sweet treat.
Ingredients
Scale
2 cups lard
1 1/2 cups sugar
3 eggs
1 tsp ground anise seed
6 cups flour
3 tsp baking powder
1 tsp salt
2 tsp vanilla extract
For Dipping Mixture:
1 cup sugar
1/4 cup cinnamon
Instructions
Cream together 2 cups lard with 1 1/2 cup sugar and 3 eggs. Add each a bit at a time and beat for at least 15 minutes.
Add 1 teaspoon ground aniseed .
In a bowl put 6 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and mix well.
Add to lard mixture, keep beating, and add 2 teaspoons vanilla.
Mix on low until flour is completely mixed and texture feels light and fluffy.
Roll out dough and cut shapes with desired cookie cutter.
Mix 1cup sugar and 1/4 cup cinnamon in separate bowl.
Dip each cookie in sugar-cinnamon mixture and bake at 350 degrees until brown, about 15 minutes.
The Martinez family in the kitchen together.
Story and Photography by Gabriella Marks Styling by Robert Nachman Food by Theresa Martinez and family
There’s no denying that apple picking is a perfect fall activity, especially with the endless apple recipes that you can make after picking. Plus, you get to spend time with loved ones in the cool, harvest weather and delight in the juiciness of fresh-picked apples. Need some help using up the fruits of your labor? These apple recipes below will give you plenty of ideas on how to make your orchard trip’s bounty go so much further.
When it comes to apples, we tend to lean in the direction of desserts. But don’t forget the versatility of this delicious fruit when it comes to savory dishes. Instead of using them simply as a complementary ingredient, let them take center stage in this savory take on a baked apple. Sweet apples paired with tangy balsamic and dry white wine blend together for a flavor unlike any apple recipe you’ve had. They’re a perfect side dish for ham or pork tenderloin.
This classic Apple Crumble dessert is perfect for embracing fall. With its sweet, gooey filling and crunchy topping, it’s a comforting and satisfying treat. Plus, this easy recipe uses simple ingredients so you can get baking with kids on the weekend.
A fall essential, we think candied apples should be dessert for the entire fall season, not just for Halloween. If you haven’t had one in a while, you’ll be surprised at the smile they put on everyone’s face. These candied apples are easy to make and fun for the whole family. You can even customize the color of the candy to fit any occasion.
These Vegan Apple Cider Muffins are a great way to satisfy your breakfast sweet tooth. Packed with chunky apples and warm cinnamon spice, they’re soft, fluffy, and completely oil-free. Enjoy them fresh from the oven with a topping of homemade cinnamon streusel for an extra indulgent touch.
This oh-so-flavorful condiment can be stored in a sealed jar for up to a month and can be used for many different recipes. Just pop a tray of shrimp skewers under the broiler, or perhaps swordfish steaks, or chicken thighs, and finish with a generous slathering of Apple Butter BBQ Sauce. It’s also a lovely addition to a lunchtime ham sandwich or to use as a dip for crunchy corn chips at snack time.
Indulge in the comforting flavors of fall with this Dutch Apple Pie. A twist on the classic, this recipe features a creamy and tangy apple filling, thanks to the addition of sour cream and fresh ginger. The traditional pie crust is replaced with a buttery crumble topping, adding extra sweetness and a delightful crunch.
Speaking of lunchtime sandwiches, apples can add the perfect crunch to your meal, and we don’t mean as a side. Topping a classic sandwich with apples is a great way to introduce kids to the creativity of cooking. It seems simple, but you gotta start somewhere.
Looking for a festive and allergy-friendly side dish? This Savory Stuffed Apples recipe is a tasty addition to your holiday dinner or a delightful standalone vegetarian meal. Packed with traditional Thanksgiving flavors like turkey, wild rice, and fresh herbs, this whimsical dish is sure to impress your guests.
Quinoa is a great way to reinvent your classic cake recipe. It gives the cake a super-moist texture and compliments the apple-bourbon flavors. This recipe is a healthier alternative to other apple cakes but still packs the same great taste.
This Apple and Rutabaga Salad is going to be your go-to fall lunch recipe. The combination of sweet and tart apples complements the earthy flavor of raw rutabaga, while a tangy Date Vinaigrette adds another depth to this salad.
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.
It wouldn’t be an apple recipe list without a Traditional Apple Pie. This classic recipe is easy to make at home and perfect for a cozy Sunday afternoon. Nothing beats the warm aroma of fresh-baked apples from your local farmer’s market and strong cinnamon filling your home.
With temperatures cooling off, it’s time to break out your favorite slow-cook recipes. A simple glaze makes this Cider-Glazed Pork Loin recipe a perfect weeknight dinner or special Sunday meal. Wow your Halloween guests with decadent, fall-apart pork loin and sugary-sweet apple cider.
Dig into a healthy and delicious plant-based side dish. his recipe from TABLE’s Italy contributor, Sara Ghedina, is inspired by the culinary traditions of Europe and the fresh flavors of California. Perfect for lightening up a meat-centered meal or enjoying as a standalone dish, this recipe is sure to satisfy your taste buds.
A simple galette recipe means you can relax and let the delicious ingredients do the work for you. The hot honey here perfectly matches the sweetness of the apple.
Start your day off with a dose of apple and cinnamon that wakes you up. Make this mix at home and keep it handy for those days whenever making a big breakfast just feels impossible.
If you’re dealing with a terrible fall or winter cold then this Apple Cinnamon Hot Toddy is here to soothe your sore throat. It’s warm, full of your favorite spices, and flavors bourbon with a swirl of honey.
If you prefer something on the cooler side then this Bourbon Apple Smash is the refreshing sip you crave. The citrus of lemon cuts through apples and honey to bring out the bourbon in this cocktail.
Apples and cheese are two ingredients you would not expect to go together but secretly create utter harmony. The sweetness of the apples balances out the sharpness of cheddar cheese in this homemade crostata crust, all inspired by Martha Stewart.
You can’t go throughout fall without tasting the crunch of Apple Crisp. This traditional dessert covers fresh apples with a crispy edge that’s sweet, nutty, and delicious.
Rather than drinking your apple cider this season, enjoy it in a pumpkin bread instead. This recipe uses fresh apple cider from your local farm along with pumpkin puree and dried cranberries. Plus, it includes a sweet, crumbly apple crust on top.
With a career spanning decades and a genre-bending solo sound, Andy Bell—the legendary frontman of Erasure and a prominent voice in synth-pop since the ’80s—brings his newest project to Pittsburgh. Bell comes to perform at the Roxian Theatre on October 28, as part of his Ten Crowns Tour. The tour is in support of his third studio album, Ten Crowns, a record that dives deep into a unique fusion of dance, Eurodisco, and gospel. As fans eagerly await his arrival, we had the chance to sit down with the iconic musician to discuss his latest work, the creative process behind the new album, and what Pittsburgh can expect from his upcoming performance.
A TABLE Q&A with Erasure’s Andy Bell
How did the collaboration with Dave Audé come about, and what do you think he brought to the table for this project?
Andy Bell: To be honest I’d never thought of myself as a songwriter before, even though I’d been a co-writer with a few other people (excluding Vincent!). I felt very fortunate when my partner Stephen mentioned that Dave was a huge fan, which is very flattering. He suggested that we might try and write a few dance tunes. I love club music and Dave is very accomplished in his own musical sphere, and has worked with everybody in the industry. He works incredibly hard.
Our first two collaborations were very successful on the US Billboard dance charts, so we thought it only natural to meet and write again when time allowed. Dave remains unjaded by the ‘business’ which I find very refreshing, and he’s maintained his integrity throughout. I can always tell when someone likes my voice. We are equal partners on everything we write which is something I got quite comfortable with.
You have a new live band for the tour to promote Ten Crowns, who are they, and do they shape the way the songs are live?
All the musicians come initially from Dave Audé and are all Nashville based. This is very handy and puts me in the thick of the country music writing scene which is quite remarkable being a white gay electro boy. So the dynamic is one of excitement, opposites attract and it’s a real fun eccentric bunch full of energy and undeniable talent.
Jerry Fuentes brings a Siouxsie-type ethereal atmosphere to the songs apart from being a total flirt, and Sara Tomek is unlike anyone I’ve ever met. She is a rock goddess feminist with a filthy imagination (like mine) and she kicks ass as hard as she plays the drums.
Our new singer Chelsea is a natural successor to Hailey and gives off the same Charlie’s Angels infectious charisma as well as being a singer at the top of her game.
Dave goes without saying… for the Erasure tracks he has reprogrammed all the stems, which Vince kindly sent over, and has put his own stamp on them. He gets slightly nervous but the whole show is dependent on him, myself and our incredible crew. The whole sound is fresh and dynamic.
The tour seems to have been going down incredibly well, has it been an enjoyable one for you?
So far so good, not too many shows in one go, a great time on the bus, and general camaraderie at a good level, it’s a bit like being on a boat. The shows become this source of great energy.
Your upcoming North American tour runs for the best part of three months and takes you right across the country. How intimidating is it to have that many shows ahead of you, and what can we expect from the show?
It is quite a daunting prospect, but we have done it before. We are visiting loads of new towns and the venues are not too big, so I think we’re gonna have a great laugh. People have been saying it’s the best we’ve ever been which is great to hear at 61.
Ten Crowns includes a collaboration with Debbie Harry on the track Heart’s a Liar, what does it mean to you, as such a public fan of Blondie, to have her on your album?
This means the world to me. I know that she loves me, and the feeling is mutual, but you still need to keep a distance out of respect. Every time I hear her voice anywhere – in a taxi or in a supermarket – it’s like she’s saying hello.
How did Sarah Potenza’s feature on the track Lies So Deep come to be?
Sarah was a Dave special discovery via a US television show and her voice is a tour de force which completely transformed the track.
You made full videos for the tracks Don’t Cha Know and Heart’s a Liar which isn’t something that everyone does these days. How important was it to you to present those tracks in that way?
I have to say that each of the directors were very kind to us and they really put their hearts and souls into the two projects. I feel like I’m finally having my Madonna moment and they made me look and feel fantastic.
Ten Crowns was a significant hit in the UK albums charts, including a Number One in the Independent Albums chart. How important is that commercial success to you these days?
It’s still nice to be recognized within the industry, but as you become older (if not wiser!) formats change and it’s harder and harder to chart so you just want to make quality material.
You’ve released the album on your own Crown Recordings label, do you have more plans for the label? Might you sign and release other artists for example?
We might do, but it was a hell of a lot of work for Stephen, which I wouldn’t like to put him through again. We had amazing support from Mute and PIAS. I had no idea how much work they do behind the scenes.
Has Vince Clarke been involved in this project at all? Do you know what he thinks of Ten Crowns?
Yes, Vince has done an incredible mix for us and he told me he was very proud of me and this project. He says he doesn’t know where I get the stamina from… and neither do I!
How did you come up with the name Ten Crowns? Does it have a special meaning?
The name refers to the tarot – the ten crowns on the tree of life – which is a very powerful card to have. Also, I’d just got the crowns on my teeth done in Miami when I was trying to think of a title.
What’s next for Erasure?
Vince and I are currently working together in the studio. It’s the 40th anniversary of Erasure’s first album next year, and we hope to have a new album ready to coincide with that.
Special Thanks to Andy Bell Photos Courtesy of Sean Black
If you’ve ever watched an episode of The Bear or even the reality show Hell’s Kitchen, you’ve probably heard language like “Yes, Chef,” “Hands,” and “All day.” While these phrases may go in one ear and out the other while watching, the lingo that chefs and staff use in the kitchen is essential to running a perfect operation. Think about how long it takes to say “Start cooking the pork chops” when you can say “Fire pork chops” instead.
In order to get a lesson on kitchen lingo from some true professionals, we turn to Chef Ed Smith of Palm Palm and Ritual House, Chef Dave Racicot from The Commoner, and Chefs Frank Falcinelli and Frank Castronovo at F&F Pizzeria (opening soon in Mt. Lebanon).
Chefs Frank Falcinelli and Frank Castronovo
So, Why Use Kitchen Lingo?
The attraction of this of slang goes beyond efficiency, but it does start there. Chef Ed Smith points out that these verbal shortcuts “Ensure clear, fast communication. Promote safety. Build team cohesion. Support consistency and accuracy. Sustain momentum under pressure. And overall, keep a busy kitchen running like a well-oiled machine.”
Not only is knowledge of this inventive idiom useful in the individual kitchens that these chefs work in, it stretches globally and connects food professionals everywhere.
“This lexicon has become standard because it relates to matters that are pretty much a constant part of kitchen life,” explain Chefs Frank Falcinelli and Frank Castronovo. “Restaurants are also very diverse places, so having a kind of universal language that everyone either knows or can quickly master is vital.”
Chef Ed Smith (right)
What Does ‘All Day’ and Other Kitchen Lingo Mean?
So you might be wondering, what do all these phrases mean? In shows like The Bear with high drama and intense moments, it can be hard to catch what the characters are saying to one another. But, thankfully, all of their sayings are brought in from the real world so our chefs can lend us an extra hand.
“All day” and “86” are both important. They relate to knowing the amount of something that you have. “‘All day’ simply means how many of an item you have. This can either be dishes on hand, on the board, or on fire (cooking). ’86,’ on the other hand means that you are out of that item.” says Chef Dave Racicot.
Consider you have five orders for ravioli that just came into the kitchen but you already have five ravioli cooking. The sentence would correlate to, “10 ravioli all day.”
Chefs Frank Falcinelli and Frank Castronovo also note that the term “86” isn’t just for food items either. The two explain, “It can, in rare but important instances, refer to a person that is no longer welcome on your premises. For instance, ‘We unfortunately had to 86 them for being so rude.’”
Two other common phrases you may hear are “Hands” and “Fire.” These are handy ones for chefs especially. “‘Hands’ is a call for someone to help run food or take a plate. You’ll usually hear it on the expo line to get dishes out fast,” says Chef Ed Smith. “‘Fire’ is easy, it just tells the staff to start cooking the dish.”
Selections from Palm Palm
Beyond “Yes, Chef”
But it’s not just the chefs and inner kitchen staff that use this language, it’s the servers and hosts too. For instance, “Corner/behind” is to alert other staff as a courtesy that you are coming around a corner or behind them. A lot of servers will also use “walking” to let the kitchen know they are taking a dish out to a table.
While these are just some of the universal kitchen lingo, many kitchens also create their own lingo to use within their space.
“There is one term that is unique to us,” says Chefs Frank Falcinelli and Frank Castronovo. “We refer to our Carroll Gardens block in Brooklyn, which houses three restaurants, several offices in the apartments above them, a popular garden for events, and numerous kitchens as ‘campus.’ So we’ll say, ‘I’m thinking of swinging by campus to say hello on my day off.’”
“We use ‘OUI’ for most of our communications,” explains Chef Dave Racicot. “For us, it’s either a response that you heard a command or posed as a question.”
Even Chef Ed Smith at Ritual House and Palm Palm uses a Pittsburgh-inspired phrase. “‘Kennywood sweep’ is one of our personal ones,” says Chef Ed Smith. “This calls for a line sweep to spot clean the floor.”
Pizza from F&F Pizzeria
Behind the Scenes
All of the language above comes together to support creating the magic that ends up on your plate. So anytime you’re watching a cooking show or even sitting down to a restaurant meal, consider the words, time, and effort that go into the output.
“Every dish is timed down to the second, and one small delay can throw off the whole rhythm,” says Chef Ed Smith. “It’s not just cooking—it’s choreography under pressure. No one person makes your meal. From prep cooks to dishwashers, the final plate reflects the effort of many hands moving in sync. Even the best-run kitchens drop the ball occasionally. Grace goes a long way, especially when we’re doing everything we can to make it right. In short, behind the scenes is a world of passion, pressure, and precision. When it all comes together, it’s magic—but it’s never as effortless as it looks.”
Story by Kylie Thomas Featured Image by Jonathan Borba Photos Courtesy of Laura Petrilla, Palm Palm, and F&F Pizzeria
It can be a real challenge to put a nice meal on the table during a busy week, let alone something with big flavors. Enter the sheet pan dinner! Nothing fancy here. Just a few ingredients, a single pan, and a short time in the oven. From oven to plate, your weeknight meal is simplified with this timesaving recipe. The only additional step is to uncork a beautiful Verdelho and pour yourself a glass or two. You deserve it!
Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe
Get ready to stir up some spooky fun in the kitchen with the whole family! Halloween is the perfect time to create memorable, edible masterpieces, and involving your kids in the treat-making process is a fantastic way to build excitement for the holiday and make memories that last. Forget complicated recipes that leave you stressed and your kitchen a disaster. We’re only looking at fun and easy Halloween treats that are simple enough for even little hands to help with. Each recipe requires minimal ingredients (like leftover Halloween candy to make things easy) while still delivering maximum spooky-season joy. All that’s left to do is gather your kiddos and put on a spooky movie or music in the background!
Some may loathe the combination of mint and chocolate but for those who love it, these Simple Fudgy Peppermint Patty Brownies are paradise. To bring your little one into the kitchen, have them place down the pieces of Peppermint Patties that go in and onto the batter. They can even arrange the ones on top in a fun design like a smiley face or pumpkin.
Another recipe that uses all that leftover Halloween candy (if you’re lucky to have any left) is our Easy Twix No Bake Cake. Put your kiddo to work lining the pan with graham crackers while you whip up the pudding mixture. Then, work together to spread the frosting on top and cover the entire area with Twix bars. All that’s left is to put your creation in the freezer to make the magic happen.
This recipe for Monster Rice Krispy Treats is as hands-on as it gets. While you could always get your hands sticky making regular Rice Krispy Treats, these monster versions come in fun colors and allow you to decorate them to your hearts desire. Make your own monster come to life with googly eye candies, candy corn, and frosting. Just don’t forget to name them before you dig in!
Premade pie dough makes these Halloween Pumpkin Pastries a breeze. You’ll work with cut up pieces to form your own pumpkin-full mummy. Wrap these thin, long pieces of pie dough over the pumpkin filling and then add googly eyes on top for a delightful treat. The best part is this recipe is so easy you only need eight ingredients in total and that’s including the googly eyes.
One of the hardest parts of coming up with a Halloween recipe to make is figuring out a way to make everyone happy with the flavors. Our Halloween Candy Bark fixes that issue by letting everyone have their own corner of bark to decorate. Finely chop up each child’s favorite candies then allow them to customize their bark with various colors of chocolate too. The end product is a smorgasbord of sweet that all will love.
Another ooey, gooey, and sticky treat for the kids to make is a Marshmallow Monster Popcorn that brings green slime monsters into an edible form. Similar to Rice Krispy Treats, this recipe uses marshmallows to hold together a bundle of popcorn and pretzel sticks. Simply roll the mixture into a popcorn ball then stick in the pretzel sticks as arms and don’t forget the essential googly eyes.
This last recipe is a bit tricky for tiny hands but the frosting step is where they can really come in handy. These Pumpkin Cheesecake Cookies contain a hint of pumpkin and spice with a creamy, cheesecake surprise in the center. After they’re done baking and cooling, have your kids help you decorate each with a frosting pumpkin on top. Challenge your family to make different types and colors of pumpkins as well as jack-o-lanterns to keep the fun flowing.
