TABLE Magazine’s Ultimate Guide to Summer

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June 12, 2025

A pink and white cocktail for 28 years later representing the virus,

The thrilling and gore-y world of 28 Days Later took the 2000s era of horror by storm. With its zombie virus outbreak and compassionate characters, it’s no wonder why it drew in fans of all genres. Though, nearly 13 years later, this original story has much more to tell in its third movie of the series, 28 Years Later. We’re gearing up for one of the most highly-anticipated horror movies of the year with a cocktail that brings the Virus to life. 28 Years Later: The Virus Cocktail is a simple gin seltzer that receives a fruity twist the second you insert the syringe of cranberry simple syrup. Needless to say you’ll be able to imagine your bloodstream slowly being taken over as the deep red simple syrup flows into the clear cocktail.

A clear cocktail with red juice spilling down the sides of the glass.

**What is 28 Years Later About?**

28 Years Later is the third installment of the 28 Days Later series of films. The main premise for these films follows society as it grapples with a raging virus that takes over their victims, sending them into a zombie-like state. This newest movie takes place three decades after the virus’ release. A group of survivors including actors Aaron Taylor-Johnson, Ralph Fiennes, and Jodie Comer have created a new society on an island connected to the mainland by a single and heavily blocked entrance. After one decides to head into the mainland and finds a new mutation, they figure out that even the survivors are no longer safe from the virus’ effects.

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28 Years Later: The Virus Cocktail

Author: Sarah Cascone

Description

While we wouldn’t normally encourage drinking a virus, this one is pretty delicious!

Ingredients

Scale

2 oz London Dry Gin
3/4 oz fresh squeezed lemon juice
1 oz cranberry simple syrup
Club soda/seltzer
Syringe

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Instructions

Add ice to a cocktail shaker. Pour in gin and lime juice. Shake vigorously until a frost forms.
Strain into a glass. Top with about 1/2 – 3/4 oz club soda or seltzer.
Add cranberry simple syrup to syringe and top glass.

Recipe by Sarah Cascone
Styling by Star Laliberte
Photography by Dave Bryce

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Tricolor Matcha Sugar Cookies

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June 12, 2025

A white plate holds a stack of tricolor matcha sugar cookies in orange, purple, and green. The plate sits on a green background with a coffee above the plate and broken sugar cookies around it.

These Tricolor Matcha Sugar Cookies remind us of the colorful “play dough” cookies of our youth…with a dash of sophistication thanks to the matcha powder. But, don’t worry if you’re not huge on matcha, we even out this earthy powder with the flavors of freeze-dried blueberries and peaches. Each bite welcomes a new combination of flavors as you taste the purple, orange, and green sections.

Tips for Keeping Colors Separate in These Matcha Sugar Cookies

If you’ve ever painted a picture or colored in a page with markers, you know how easily touching colors can turn into a brown mess. In order to keep the colors from combining in these Matcha Sugar Cookies, there are a few steps you can take while forming them.

Firstly, all your doughs need to be a similar consistency. You can also chill your doughs in the fridge for half an hour to ensure a firm yet pliable mixture. The second key to keeping these colors separate is to handle your dough carefully. As you go to roll each color into one ball, you want to use equal amounts of each color and light pressure when rolling so they do not all squish together. If you do prefer more of a mixed tie-dye pattern, you can roll your doughs into logs, press them into one larger log, and cut out cookies from there.

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Tricolor Matcha Sugar Cookies

Author: Keith Recker
Yield: 20 Cookies 1x

Description

Bite into the flavors of matcha, peach, and blueberry all in one perfect sugar cookie.

Ingredients

Scale

For the cookies:

1 cup unsalted butter
1 1 ⁄4 cups sugar
1 large egg
2 tsp vanilla extract
2 1 ⁄4 cups flour
1 ⁄2 tsp baking powder
1 ⁄4 tsp baking soda
1 ⁄2 tsp salt
3 tbsp freeze-dried blueberry powder (or raspberry)
3 tbsp freeze dried peach powder (or strawberry)
2 tbsp matcha powder

For rolling:

½ cup sugar
3 tbsp ground ginger

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Instructions

Preheat oven to 325°F. Line a baking sheets with parchment paper or silicone baking sheets.
In a stand mixer, cream together butter and sugar until fluffy.
Add the egg and vanilla. Beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture a cup at a time and mix until combined, scraping down the bowl as needed.
Divide the dough equally into three small bowls. Add blueberry powder to the first bowl, matcha powder to the second, and peach powder to the third. Mix the contents of each bowl to combine well. Place a teaspoon in each bowl. Wash your hands in between handling each bowl so as not to combine colors.
In a bowl, whisk together sugar and ginger for rolling.
Take a teaspoon of dough from each bowl. Roll together the three doughs just enough to form a ball. Let the colors stay separate!
Roll the tri-colored cookie balls in the sugar and ginger mixture.
Place the cookie balls on the baking sheets. Leave space between them. Prior to baking, and press down gently twice on each ball with a fork, as you would with a traditional peanut butter cookie.
Bake for 15 minutes, until edges are just begging to show traces of gold.
Place on cooling rack or clean, cool surface until they reach room temperature.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Matcha Banana Bread with Russian Buttercream

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June 12, 2025

A loaf of matcha banana bread sits on a marble slab with the end in slices and a green buttercream on top. It all sits on a lime green background with two cups of coffee below it.

Imagine starting off your morning with a slice of banana bread, warm out of the oven with hints of earthy matcha, rich white chocolate, and smooth Russian buttercream. Bake up a loaf for those mornings you need to grab a slice and run out the door for breakfast on-the-go. Or, make this recipe for a tasty contribution to holiday brunches. Either way it should be served beside a cup of coffee any way you like it.

What is Russian Buttercream?

Our recipe for Matcha Banana Bread uses a Russian buttercream for a silky smooth, sweet topping. To make Russian buttercream you simply whip butter with sweetened condensed milk. Sometimes recipes will add in just a little vanilla or salt too. In our case, we add in a bit of matcha powder to balance out the rich sweetness. This minimalist approach sets it apart from American buttercream, which uses powdered sugar, making a denser texture. Russian buttercream offers a silkier, less sweet, and un-gritty consistency, sort of like whipped cream. While it shares the smooth qualities of meringue-based buttercreams such as Swiss or Italian types, it achieves this without eggs for a quicker to preparation.

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Matcha Banana Bread with Russian Buttercream

Author: Keith Recker
Yield: Serves 8–10 1x

Description

Decadent banana bread intertwined with white chocolate and topped with a Russian buttercream frosting.

Ingredients

Scale

For the bread:

2 cups flour
½ tsp salt
1 tsp baking soda
3 tsp matcha powder
2 eggs, room temperature
4 ripe bananas
¾ cup brown sugar
½ cup butter, melted
1/3 cup sour cream
2 tsp vanilla extract
½ cup white chocolate chips

For the frosting:

1 cup unsalted butter, room temperature
1 tsp vanilla extract
2 tsp matcha powder
14 oz condensed milk

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Instructions

For the bread:

Preheat oven to 350. Butter a non-stick 8×4 loaf pan.
In a bowl, whisk together flour, salt, baking soda and matcha.
In the bowl of a stand mixer let the paddle attachment mash your bananas for a minute or two.
Add eggs, brown sugar, butter, and vanilla extract. Mix until combined.
Add flour mixture a cup at a time, until well combined. Scrape after adding each cup.
Fold in white chocolate chips.
Pour batter into loaf pan. Bake for just shy of an hour.
Test the loaf with a baking skewer. When it emerges cleanly from the loaf, remove from oven and let cool.
When completely cool, remove from pan and frost with Russian buttercream.

For the frosting:

Whip the butter for 8 minutes, scraping down the bowl of the stand mixer from time to time.
Add matcha, vanilla extract, and a small pinch of salt. Whip until combined.
Add condensed milk and whip for five minutes, scraping down the bowl from time to time.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Coconut Matcha Chiffon Cake with Matcha Buttercream

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June 12, 2025

A round chiffon cake with coconut and match buttercream with a slice taken out of it that sits in the background.

Prepare to discover an unexpected harmony of flavors and textures with our Coconut Matcha Chiffon Cake. This recipe brings together the subtly earthy notes of premium matcha with the sweet, tropical essence of coconut. We bake it all into an incredibly light and airy chiffon cake that’ll become your new go-to recipe. To complete this elegant dessert, each slice is generously slathered with a smooth, vibrant Matcha Buttercream. It’s an utterly satisfying experience for any cake lover out there. Plus, you can always leave out the matcha powder if you’re not a fan, and you’ll still have a delightful coconut chiffon cake.

A half eaten piece of coconut matcha chiffon cake on a white plate with a fork on it.

What is a Chiffon Cake?

A chiffon cake like our coconut matcha recipe stands apart in the world of baking due to the steps that create its texture. At its core, a chiffon cake substitutes solid fats like butter with vegetable oil. This is part of the reason the cake is so moist since it keeps it from dying out quickly. The signature airy texture comes from the careful incorporation of stiffly beaten egg whites or a meringue. This combination of oil for richness and meringue for lift results in a hybrid that is both moist yet light.

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Coconut Matcha Chiffon Cake with Matcha Buttercream

Author: Keith Recker
Yield: 12 Slices 1x

Description

The tropical flavors of coconut match the umami of matcha.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1 ½ cups white sugar
3 tsp baking powder
1 tsp salt
2 tsp matcha
7 egg yolks
¾ cup water
½ cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup egg whites
½ tsp of tartar
¾ cup shredded sweetened coconut

For the frosting:

2 cups unsalted butter, softened
5 cups powdered sugar
3 tsp matcha powder
1 tsp vanilla extract
A pinch of kosher salt
¼ cup heavy cream (approximately)

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Instructions

Preheat oven to 325 degrees.
Whisk together flour, sugar, baking powder, matcha, and salt, in a mixing bowl.
Add egg yolks, water, oil, and vanilla and almond extracts. Whisk until combined into a batter.
In a stand mixer with cage attachment, beat egg whites and cream of tartar until stiff.
Add a cup of the batter to the egg whites. Fold gently two or three times. Repeat until all batter is in the bowl with the egg whites. Fold only until blended.
Add shredded coconut and fold in gently.
Pour batter into a greased bundt pan.
Bake for 65 minutes. Test with baking skewer and remove form oven when skewer emerges cleanly from the bundt pan.
If batter has risen over the rim of the bundt pan, trim with a serrated knife.
Let the cake sit in the bundt pan for 5 to 10 minutes, then turn over onto a cake plate.
Tap on bundt pan and encourage the cake to fall onto the serving plate.
While cake is cooling, make the frosting. Place butter in a stand mixer with cage attachment. Whip for 4 minutes, scraping down the bowl halfway.
Add powdered sugar one cup at a time and whip well. Scrape the bowl between each addition.
Add matcha, vanilla, and salt. Whip well.
Add only as much heavy cream as needed to loosen the frosting and make it spreadable.
Frost cake when cool and sprinkle with some shredded coconut.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Gluten-Free Matcha Pistachio Cookies

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June 12, 2025

Three gluten-free matcha pistachio cookies on a plate on a green background with a cup of coffee above it.

After one bite, you’ll keep craving this sophisticated treat that marries matcha and pistachio in a tender, gluten-free cookie. These cookies attend to gluten sensitivity with subtly sweet matcha and the rich, buttery crunch of pistachios, all without gluten. Each bite delivers a blend of nutty flavors and satisfying chewiness, making them the perfect companion for an afternoon tea or a refined snack for anyone seeking a delicious and inclusive dessert option.

All About Almond Flour in Gluten-Free Matcha Pistachio Cookies

When crafting our Gluten-Free Matcha Pistachio Cookies, a little almond flour acts as a steady foundation for texture and flavor. Far more than just a gluten-free substitute for traditional wheat flour, finely ground almonds can keep a moist crumb. Beyond texture, almond flour subtly enhances the overall flavor profile. On top of the base flavors you get an extra blast of delicate, nutty sweetness that beautifully complements both the earthy matcha and the robust pistachios. It helps to ensure that each bite is rich, satisfying, and naturally delicious without over-processed ingredients.

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Gluten-Free Matcha Pistachio Cookies

Author: Keith Recker
Yield: 10–12 Cookies 1x

Description

Gluten-free and matcha powered? Count us in!

Ingredients

Scale

2 cups roasted pistachios
1 ¼ cup sugar
2 tsp matcha powder
1 tbsp almond flour
2 eggs
1 tbsp olive oil

For rolling:

¼ cup sugar
2 tbsp ground ginger

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Instructions

Line a baking sheet. Preheat oven to 350. Place sugar and ginger in a bowl and whisk together.
Place pistachios, sugar, matcha, and almond flour in a food processor. Run until a fine powder forms.
Add eggs and olive oil and process until a paste forms.
Roll approximately 2 tbsp of dough between your palms to form a ball.
Roll the ball in the sugar and ginger mixture
Place the ball on a cookie sheet.
Place a full cookie sheet in the oven and bake for 12 minutes.
Remove from cookie tray to a clean surface and let cool.
Enjoy!

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Matcha Rice Krispies Treats with Mango

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June 12, 2025

A white plate full of matcha rice krispie treats with mango. It sits beside two glasses of milk on a green background.

Matcha Rice Krispies Treats with Mango redefine your nostalgic snack experience with a vibrant, adult twist. We’ve taken the beloved, gooey simplicity of the classic marshmallow crisp and infused it with the earthy, subtly bittersweet essence of ceremonial-grade matcha. Studding each piece with bright, juicy pieces of dried mango sautéed in butter and rum just puts the metaphorical cherry on top. Each bite offers a delightful interplay of chewy, crispy texture, the comforting sweetness you remember, and an unexpected burst of tropical tang, all in stunning shades of green.

What’s the History of Rice Krispies Treats?

The beloved Rice Krispies Treat, also the inspiration for our Matcha Rice Krispies Treats, a quintessential no-bake confection, traces its origins back to the Kellogg Company kitchens in Battle Creek, Michigan. While some early iterations of cereal-based treats existed, the version we know and love today was officially developed in 1939 by Kellogg employees Mildred Day and Malitta Jensen. They took inspiration from old-fashioned popcorn balls, substituting puffed rice cereal for corn and, most important, marshmallows for corn syrup. Finally, in 1941, they began to print the recipe on Kellogg’s Rice Krispies cereal boxes.

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Matcha Rice Krispies Treats with Mango

Author: Keith Recker
Yield: Serves 10 1x

Description

Elevating your childhood treat to adult sophistication.

Ingredients

Scale

½ cup butter
10 oz bag of mini marshmallows
½ cup condensed milk
¼ cup rum (optional)
¼ cup dried mango, minced
3 tsp matcha powder
6 cups Rice Krispies
¼ cup sprinkles (optional)

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Instructions

Line and grease a 9×13 baking pan.
In large pot over a low flame, add butter, minced mango, and rum.
When butter bubbles, add mini marshmallows. Stir constantly until melted. Sprinkle in matcha, stir until combined. Move pot off the stove.
Add the Rice Krispies and sprinkles. Stir until cereal is coated and sprinkles are evenly distributed.
Place the mixture into the prepared baking pan. Distribute to an even thickness. Press down gently with a spatula. Smooth the surface.
If desired, add some extra sprinkles.
Let sit uncovered until the mixture is firm and reaches room temperature.
Cut into squares and enjoy!
Store in a covered container for up to 5 days.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Best Spirit and Wine Bottles for Father’s Day Gifting

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June 10, 2025

A bottle of Woodford Reserve for Father's Day sits among logs of wood.

While gifting a spirit or wine bottle to dad for Father’s Day seems like an easy idea, the world is full of over 3,000 different brands to choose from. Thankfully, we asked two professionals in the field, Amnelis Cruz of Pittsburgh bar Spirits and Tales as well as Suntory Global Spirits company, to make the choice a little simpler. Each chose some of their favorite bottles from deep, rich bourbons to crisp wines, making sure there’s a bottle for every dad’s taste. All you have to do is head to your local liquor store and find the perfect gift bag.

What Spirit or Wine Bottle to Buy Dad for Father’s Day

Wines for Dad

A man in a white dress shirt and tie holds a bottle of wine with a white label. — Photo Courtesy of Clos de los Siete

Clos de los Siete

Amnelis Cruz, lead mixologist of Spirits and Tales selected this bold red for Father’s Day because it’s elegant, smooth, and full of flavor, just like dad! With silky tannins, vibrant red fruit, and a hint of spice, it pairs perfectly with some of his favorites like steak, lamb, BBQ, game meats, as well as rich pasta dishes.

A bottle of ROCO wine for father's day beside two clear glasses of white wine. — Photo Courtesy of ROCO Winery

ROCO Chardonnay

This is Amnelis Cruz’s pick for the dad who prefers a lighter meal or something crisp and refined, especially on a warm summer day. It goes beautifully with grilled fish, roast chicken, creamy pastas or seasonal veggies. It’s a great choice for a dad that also has great taste.

Spirits for Dad

A bottle of bourbon whiskey for father's day beside glasses of whiskey cocktails. — Photo Courtesy of Woodford Reserve

Woodford Reserve Bourbon

This one is for the Dad who appreciates quality without all the fuss. Amnelis Cruz notes that it is approachable yet premium, with a flavor profile that hits all the right notes from toasted oak to caramel, vanilla, and dried fruit. Whether Dad enjoys it neat or in a classic Old Fashioned, this bourbon is a versatile pour that is sure to impress.

Maker’s Mark

This bottle pick comes from the team at Suntory Global Spirits. Created by Bill Samuels, Sr. to be a bourbon that he would enjoy drinking himself, Maker’s Mark is smooth and approachable with an easy finish. It’s a true contrast to hot, harsh whiskies that ‘blow your ears off,’ and a downright revolutionary idea at the time. Maker’s Mark is made slowly in small batches, in their National Historic Landmark distillery in Loretto, Kentucky. While it makes any cocktail better, a lot of folks still prefer it on its own, or over ice with a splash of water.

Maker’s Mark 46

Another pick from Suntory Global Spirits, this bottle starts with fully matured Maker’s Mark straight out of the barrel. Then it takes a bold twist. They add seared French Oak staves to the barrel, and then finish it in a cool aging cellar. The result is a whisky with bolder, more complex flavors. But, it’s one whose every sip delivers the smooth, approachable whisky that Maker’s Mark is famous for.

Makers Mark 101

This last Marker’s Mark pick from Suntory Global Spirits is a signature family recipe at a special 101 proof for the holidays. Like all Maker’s Mark whisky, there’s a lot to discover within it. There is front-of-the-tongue bourbon smoothness but with richer and more intense flavor from the higher proof. It’s definitely different – and a rare treat for all who make the pour. Rich, creamy and soft spice with fruit and caramel. The finish is mellow with a midpalate finish that pleasantly lingers.

A bottle of Knob Creek Whiskey sits on a table as two men enjoy glasses of it. — Photo Courtesy of Knob Creek

Knob Creek Bourbon

Suntory invites you to experience the well-earned, full flavor of Knob Creek 100 Proof Kentucky Straight Bourbon Whiskey for Father’s Day. Knob Creek 100 Proof Kentucky Straight Bourbon Whiskey is aged nine years to draw out the natural sugars in charred white oak barrels. This full-bodied Kentucky bourbon features an oak aroma, a sweet, woody, almost fruity taste, and a long, rich finish. Enjoy Knob Creek Bourbon Whiskey neat, on the rocks or in your favorite cocktails.

Basil Hayden Bourbon

Suntory Global Spirits’ last pick is a special one. Booker Noe loved bourbon for its character and craft. So he created Basil Hayden Kentucky Straight Bourbon Whiskey – distilled to showcase everything great about bourbon while remaining inviting and approachable. Basil Hayden is a light, inviting Kentucky Straight Bourbon Whiskey. It offers something to love for everyone, from bourbon lovers to those taking their first sip. It’s made with a high-rye mash bill and bottled at 80 proof, giving it a light yet complex flavor with the perfect balance of spicy-smooth and sweet. Basil Hayden is ideally served in light aperitif-style sipping cocktails that complement the spice and versatility of the liquid. It can also be enjoyed neat or on the rocks.

Story by Kylie Thomas
Featured Photo Courtesy of Zhivko Minkov

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Red Light, Green Light Cocktails for Squid Game

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June 10, 2025

A red light and green light cocktail for Squid Game sit beside each other on a black mirror background.

As Squid Game season three gears up for its release on June 27, we cannot help but reflect back on one of our favorite parts of the series, the Red Light, Green Light game. Who could forget those first moments when you see a player go down in season one for moving too quickly? The deep-seeded realization that they are genuinely killing people for entertainment and rich. Plus, the addition of Joo Won Shin’s rendition of Fly Me to the Moon in the season three Red Light, Green Light scene just makes it all the more unforgettable.

A red light cocktail for squid game in orange color with chili peppers and a strawberry for garnish.

A green light cocktail with a lime circle and mint as garnishes against a black mirror surface.

So, grab your red jumpsuit or green tracksuit (depending on which side you’re rooting for) and mix up these Red Light, Green Light cocktails before the Front Man takes over your television screen for the last time.

What is Squid Game About and Where Does Season Three Pick Up?

Squid Game, at its core, is about the relationship between citizens and large corporations whether those be the government, monopolies, or the bourgeoisie in general. The Netflix series follows Seong Gi-hun (Player 456), a gambler, a poor man, and an addict as he gets the chance of a lifetime to win 100,000,000 won which would clear his debts. Instead though what he finds is a brutal competition where 100 willing citizens compete in deadly children’s games for the grand prize. The whole operation is ran by the Front Man, a masked figure controlling all. The third season picks up right where season two ended, with the explanation for a failed rebellion, the death of a friend, and a secret betrayal. The players are still stuck in the games and are still on the hunt to find their way out.

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Red Light

Author: Sarah Cascone

Description

A bit on the spicy side, just like the intensity of having to freeze in the game.

Ingredients

Scale

2.5 oz strawberry infused soju
1/4 oz luxardo bitter blanco
1/2 oz simple syrup
1/4 oz fresh squeezed lime juice
1/8 oz yuzu
1/2 tsp gochujang
Ginger Beer

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Instructions

Shake all (except ginger beer), vigorously with ice until a frost forms on the outside of the shaker.
Strain pour over ice and top with ginger beer.
Garnish with a strawberry and Korean pepper or just the pepper.

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Green Light

Author: Sarah Cascone

Description

Refreshingly green, get ready to run!

Ingredients

Scale

2 1/2 oz soju
1 1/2 oz simple syrup
1 oz fresh squeezed lime juice
6–8 mint leaves
Soda water

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Instructions

Muddle the mint gently with the simple syrup in a cocktail shaker. Add the ice, lime juice, and soju and shake vigorously until a frost forms on the shaker.
Strain pour into a glass with ice and top with soda water.
Garnish with mint and a lime wheel.

Recipe by Sarah Cascone
Styling by Star Laliberte
Photography by Dave Bryce

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The Velociraptor, A Jurassic World Rebirth Cocktail

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June 10, 2025

A tall tropical cocktail for Jurassic World: Rebirth with pineapple leaves and mint for garnish, hidden amongst jungle palms.

We’re heading back to the original Jurassic Park with the latest movie Jurassic World: Rebirth coming out on July 2. In this new storyline, scientist Zora Bennett (Scarlett Johansson) takes a group back to the original island research facility in search of DNA that can save the dinosaurs. While trapped on this island they come across various species of dinosaurs that have been hidden away. This of course includes plenty of Velociraptors, the main inspiration for our Jurassic World: Rebirth Cocktail. Let the tropical island vibes take over with this exotic cocktail that puts right on the island alongside this passionate team. Just be careful you don’t find velociraptor peaking behind those pineapple leaves.

**Where Does Jurassic World: Rebirth Fit Into the Timeline?**

A key aspect of Jurassic World: Rebirth’s placement in the franchise timeline is its time jump. The film comes five years after the events of Jurassic World: Dominion. This gap then allows the filmmakers to explore a world where the initial human-dinosaur coexistence seen at the end of Dominion has drastically changed. The new film also shows that Earth’s current ecology is inhospitable to many dinosaur species, leading to their decline. This shift in the global dinosaur population sets a new stage for the narrative, moving away from the “dinosaurs everywhere” concept of Dominion while bringing the action back to a specific, forbidden island with ties to the original Jurassic Park.

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The Velociraptor, A Jurassic World Rebirth Cocktail

Author: Sarah Cascone