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Marshmallow Monster Popcorn

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Two green bowls with white polka filled with green marshmallow covered popcorn with pretzel sticks and candy eyes.

Get ready to celebrate spooky season with a whimsical treat sure to amuse kids and adults alike: Marshmallow Monster Popcorn. This gooey snack brings together flavors and textures in a way that is both festive and fun. The saltiness of the pretzel sticks helps balance the sweetness of the candy eyes and marshmallows. Whether you’re looking for a frightfully fun, and sticky, experience for Halloween, or just a creative treat for a family movie night, this popcorn is sure to delight.

Fun with Marshmallow Monster Popcorn Treats

The original recipe calls for mixing everything together and serving. We, however, like the idea of creating little mini monsters with the kiddos in the kitchen. Reserve some of your pretzel sticks and candy eyes to decorate little popcorn balls, creating mini Frankensteins. Or be creative with other spooky candies that you find at your local craft or party store. Do we even need to mention just how sticky your hands will be? No worries. Using a little cooking spray on your hands before forming the popcorn balls makes clean up a whole lot easier!

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Two green bowls with white polka filled with green marshmallow covered popcorn with pretzel sticks and candy eyes.

Marshmallow Monster Popcorn


  • Author: Star Laliberte

Description

Frightfully delicious Halloween treats.


Ingredients

Scale
  • 10 cups popped popcorn (we used Skinny Pop Original)
  • ½ cup packed brown sugar
  • ¼ cup butter
  • 1 (16 ounce) package marshmallows
  • 46 drops green food coloring
  • 1 cup broken pretzel sticks
  • candy eyeballs


Instructions

  1. Pour the popcorn and pretzels into a mixing bowl sprayed with nonstick cooking spray, and gently toss to mix them together.
  2. In a saucepan over a medium heat, melt butter and brown sugar together, stirring frequently.
  3. Stir in marshmallows until completely melted and smooth.
  4. Stir in green food coloring until evenly distributed.
  5. Pour mixture over popcorn and pretzels and stir until evenly coated.
  6. Add in candy eyeballs.
  7. Enjoy!

    Recipe and Styling by Star Laliberte
    Photography by Dave Bryce

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    Toasted Red Quinoa with Pickled Vegetables

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    A cast iron skillet with toasted red quinoa and pickled vegetables, with two black bowls and a fork on the side.

    Nutty, tangy, and bursting with color, this Red Quinoa with Pickled Beets & Carrots is a vibrant side dish that’s as nourishing as it is beautiful. The toasted red quinoa brings a rich, earthy flavor, while the splash of red wine adds depth and a touch of sophistication. Fold in sweet‑tart pickled vegetables, and you have a dish that’s equal parts hearty and refreshing.

    Toasted Red Quinoa Recipe

    This recipe is all about bold contrasts—warm, nutty quinoa paired with the bright crunch of pickled beets and carrots. Aromatic spices like cumin, coriander, turmeric, and a hint of pepperoncino infuse every bite with warmth and gentle heat. Toasted pepitas add a subtle crunch, making the texture as satisfying as the flavor.

    Perfect as a healthy lunch, a colorful dinner side, or part of a festive spread, this quinoa dish stands out for its balance of wholesome ingredients and vibrant personality. Serve it warm or at room temperature, drizzle with olive oil or chili oil for an extra kick, and watch it become the unexpected star of your table.

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    A cast iron skillet with toasted red quinoa and pickled vegetables, with two black bowls and a fork on the side.

    Toasted Red Quinoa with Pickled Vegetables


    • Author: Keith Recker

    Description

    Quinoa is great for a filling lunch or dinner. 


    Ingredients

    Scale
    • 1.5 cups red quinoa
    • 1 cup red wine
    • 1 cup chopped onion
    • ½ cup chopped scallions, just the whites
    • ¼ cup pepitas
    • ¼ cup olive oil
    • ¼ tsp crushed pepperoncino
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground turmeric
    • ½ cup chopped pickled beets
    • ½ cup chopped pickled carrots


    Instructions

    1. In a dry cast iron skillet, toast 1.5 cups red quinoa over medium high heat. Continue stirring for 2 or 3 minutes after the grains begin to pop, then turn off heat and decant into a heat proof bowl to cool.
    2. Add olive oil, onions, pepitas and spices to warm skillet, and cook until onions are tender. Decant into a heat proof bowl.
    3. Put the toasted quinoa back into the skillet. Follow cooking instructions on package.  Stir frequently to prevent scorching, particularly as the water is close to evaporating entirely. At that point, if the grains are still quite tough, add another ¼ cup water, and keep stirring. When water has evaporated, add red wine and stir until cooked away.
    4. Add cooked onion mixture and stir until well blended. Add chopped beets and carrots until well combined. Let the dish rest in the skillet, covered, for a few minutes before serving. Drizzle with olive oil prior to eating – or with chili oil if you like spicy foods.

    Styling by Keith Recker
    Photography by Dave Bryce

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    Wild Rice with Butternut Squash

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    A plate of wild rice with butternut squash, raisins, and hazelnuts, served over a bed of arugula, next to a bottle of olive oil and bowls of salt and hazelnuts.

    Healthy, plant-based side dishes like Wild Rice with Butternut Squash, Raisins and Hazelnuts can lighten a meat-centered meal, or they can be fantastic meal in an of themselves. TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!

    The Benefits of Going Vegetarian

    TABLE contributor Sara Ghedina thinks all of us should turn away from too many animal proteins in our diet and embrace a plant-forward lifestyle! Vegetarian eating, whether you do it every day or just a few days month, offers multiple benefits for your health, the planet, and animal welfare.

    Plant-based diets are rich in fiber, vitamins, and antioxidants, reducing the risk of heart disease, diabetes, and certain cancers. Cutting out meat often lowers cholesterol and blood pressure, while promoting a healthy weight.

    Environmentally, vegetarianism significantly reduces your carbon footprint, conserving water and land, and decreasing greenhouse gas emissions from livestock farming. Ethically, it aligns with compassion, sparing animals from industrial farming practices.

    Additionally, vegetarian meals often showcase creativity, diversity, and global culinary traditions, making it an exciting choice for food lovers. Whether fully vegetarian or mostly plant-based, this shift supports sustainable living and mindful eating. By embracing vegetables, fruits, legumes, and grains, you not only nourish your body but also contribute to a healthier planet and a more humane food system. A vegetarian lifestyle truly benefits your health and the world around you.

    Wild Rice with Butternut Squash, Raisins and Hazelnuts Recipe

    A vibrant and gorgeous dish, well balanced with complementary flavors and textures – the nuttiness of the rice perfectly pairs with the sweetness of the squash. It’s a great choice for Thanksgiving or any holiday table, and it can be served as a main dish for vegetarians, or as a healthy side dish for the whole family.

    To make it even richer and more colorful in taste, add pomegranate seeds for tartness and crumbled feta cheese for creaminess. You could also cook rice in half water and half vegetable stock for an overall stronger taste.

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    A plate of wild rice with butternut squash, raisins, and hazelnuts, served over a bed of arugula, next to a bottle of olive oil and bowls of salt and hazelnuts.

    Wild Rice with Butternut Squash, Raisins and Hazelnuts


    • Author: Sara Ghedina
    • Yield: Serves 4

    Description

    A way to get the kiddos eating healthier.


    Ingredients

    Scale
    • 1 cup wild rice
    • 1 lb butternut squash, peeled and cut in small cubes
    • Salt and black pepper to taste
    • 2 sprigs fresh thyme
    • 4 tbsp extra-virgin olive oil
    • 1 leek, thinly sliced
    • 1/4 cup raisins
    • 1/4 cup toasted hazelnuts, coarsely chopped
    • 1 bunch arugula, washed and rinsed


    Instructions

    1. Preheat oven to 350 degrees. Rinse rice. Bring 5 cups of salted water to boil and cook it according to package directions: it will take approximately 40 to 50 minutes. Once it’s cooked, spread rice on a baking sheet to cool and then transfer to a bowl.
    2. Grease a rimmed baking sheet with 2 tablespoons olive oil. Spread squash cubes in a single layer on it and season with salt, black pepper, and thyme. Roast for about 10 minutes: the squash cubes should be tender but firm enough to hold their shape when mixed with the rice. Place in a bowl and set aside.
    3. Heat 2 tablespoons olive oil in a medium skillet, add leek, and sauté until tender, about 5 to 7 minutes.
    4. In a large bowl gently combine rice, butternut squash, and leek. Stir in raisins and hazelnuts, and adjust seasoning if needed.
    5. Lightly drizzle the arugula with some extra-virgin olive oil, fold it in the rice and serve.

    Recipe, Styling and Photography by Sara Ghedina

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    Roasted Root Vegetables

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    A collection of three plates on a table with a floral pattern and yellow tulips, featuring various roasted and fresh root vegetables with herbs, dressings, and garnishes.

    Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

    Roasted Root Vegetables Recipe

    Root veggies are a staple at farmers’ markets right now, and they look right at home “planted” in Rafael’s Pumpernickel Dirt Crumbs and drizzled with his delicious Green Goddess dressing. We plated these beauties on Mottahedeh’s Sacred Bird and Butterfly pattern, inspired by early 19th-century Chinese export-ware plates owned by the Historic Charleston Foundation.

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    A collection of three plates on a table with a floral pattern and yellow tulips, featuring various roasted and fresh root vegetables with herbs, dressings, and garnishes.

    Roasted Root Vegetables


    • Author: Raf Vencio
    • Yield: Serves 4 to 6 people as a side dish. 1x

    Description

    Root vegetables are a nutritious source and delicious, too.


    Ingredients

    Scale
    • 1 bunch turnips like Hakurei or scarlet, with greens
    • 1 bunch radishes like breakfast or globe, with greens
    • Olive oil
    • Salt and freshly ground black pepper

    Garnishes:

    • Snow peas, blanched
    • Fresh shucked peas, blanched
    • Organic shimenji or enoki mushrooms
    • Asparagus tips, blanched
    • Cucumbers, sliced
    • Lotus root chips
    • Chervil or dill
    • 1 small head fresh romaine


    Instructions

    1. Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.
    2. Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.
    3. Assemble with Pumpernickel Dirt and garnishes.
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    Dirt Candy Salad


    • Author: Raf Vencio

    Description

    Making healthy food fun!


    Ingredients

    Scale

    For the green goddess dressing:

    • 1 cup whole milk strained yogurt/labneh/sour cream
    • 1 cup parsley, finely chopped
    • 1 cup mixed herbs: dill, mint, cilantro chives, chervil, tarragon, finely chopped
    • 1 lemon, juice and zest
    • 2 tbsp good olive oil
    • 2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced
    • 2 garlic cloves, minced
    • Salt and freshly ground pepper, to taste

    For the pumpernickel dirt crumbs:

    • 4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form
    • 4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat
    • 1 tsp kosher salt


    Instructions

    For the green goddess dressing:

    1. Combine all ingredients in a food processor or large bowl with whisk.
    2. Adjust consistency if needed; add water to thin out or olive oil to emulsify.

    For the pumpernickel dirt crumbs:

    1. Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted.
    2. It should smell just like toasting a piece of bread – try small bites throughout cooking to test for doneness.

    Recipe, food and styling by Rafael Vencio
    Photography by Dave Bryce
    Story by Keith Recker
    Dinnerware courtesy of Mottahedeh

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    Texas Chili 

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    Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

    The Texas “bowl of red” is among the signature dishes of the Lone Star State. If you want any respect in Texas, call your chili a meat dish, not a soup. I like to cut the meat in small cubes, but coarsely ground beef chuck, called “chili grind,” can be used if you prefer. True Texas chili does not include beans, though they can be served on the side. A key ingredient is an ancho chile-based chili powder, enhanced in this case by toasted cumin seeds, a bit of Mexican mole paste, and masa harina as a thickener. A true bowl of goodness!

    Other Meat Recipes From Cheryl Alters Jamison

    Green Chile Chicken Enchilada Casserole

    Haitian Pumpkin-Beef Soup (Joumou)

    BLT Pasta

    Seared Pork Chops with Cranberry-Bourbon Sauce

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    Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

    Texas Chili 


    • Author: Cheryl Alters Jamison
    • Yield: 8 Servings 1x

    Description

    Accompany this rich and hearty Texas Chili with your favorite bread or crackers.


    Ingredients

    Scale
    • 4 bacon slices, chopped
    • 1 large onion, chopped
    • 4 plump garlic cloves, minced
    • 4-lb beef chuck roast, trimmed of surface fat and cut into 1/2-inch cubes
    • ½ cup good quality chili powder, such as Gebhardt’s
    • 1 tbsp cumin seeds, toasted in a dry skillet and ground
    • 1 tbsp molé paste
    • 2 tsp crumbled dried oregano
    • 2 tsp salt or more to taste
    • 2 tsp cider vinegar
    • ¼ tsp cayenne pepper or more to taste
    • Approximately 2 cups beef stock
    • 1 to 2 tbsp masa harina
    • Chopped onions, shredded mild Cheddar cheese, minced fresh or pickled jalapeños, and saltine crackers, optional garnishes


    Instructions

    1. Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve it.
    2. Add the onion to the drippings and saute briefly until softened. Mix in the garlic and continue cooking until the onion is translucent. Stir in the beef and saute it until it loses its raw color. Add the reserved bacon, and the chili powder, cumin, molé paste, oregano, salt, vinegar, and cayenne. Pour in just enough stock to cover. Reduce heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add more stock as needed to keep the mixture from getting dry and sticking.
    3. In the last 30 minutes of cooking, stir in the masa harina, a couple of teaspoons at a time, to thicken or “tighten” the chili. Serve the chili immediately or, preferably, let it cool, cover, and refrigerate overnight, and reheat.
    4. Serve the chili steaming hot in bowls, with garnishes as you wish.

    ©2000 Cheryl Alters Jamison and Bill Jamison, adapted from American Home Cooking

    Recipe by Cheryl Alters Jamison and Bill Jamison
    Photography by Tira Howard

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    Green Chile Cheeseburger

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    A cheeseburger sits on a plate with a large green chile sitting on top of it.

    New Mexico lays claim to the country’s most outstanding burger. That’s an audacious statement, but pretty much everyone in the state—and many folks elsewhere—would agree at least one-thousand percent. The special melding of fire-kissed meat and gooey cheese, zipped up with the state’s favorite pungent pod, is truly one of those matches made in any eater’s idea of heaven.

    For a quintessential version, we went to our frequent collaborator, Cheryl Alters Jamison, an almost five-decade resident of Santa Fe and the creator of the New Mexico Tourism Department’s Green Chile Cheeseburger Trail. She helped cook up the signature burger competition at the New Mexico State Fair, as well as the Green Chile Cheeseburger Smackdown. This four-time James Beard Award-winner’s also a whiz—or wiz—at the grill, with numerous books on outdoor cooking to her credit, including the multi-million copy seller, Smoke & Spice

    How to Build a New Mexico Green Chile Cheeseburger

    All New Mexicans have slightly different methods for creating their burger, but we agree on starting with freshly ground meat and topping it with New Mexico-grown green chile. Beyond that, cooks tinker with the cheese and whether it’s placed over or under the chile, both of which are acceptable. The merits of searing the burger on a cast-iron griddle or cooking over an open fire cause heated idiscussions too and, while both have staunch fans, we’re going with the grill here.

    When it comes to condiments, we think that mustard belongs on hot dogs not burgers, and that mayo should be an equal player with ketchup, often mixed together. If you have a red-ripe tomato, use it, and perhaps a leaf or two of crisp lettuce, or even a thin slice of onion. Dill pickle slices are tolerable. Go easy on the condiments though, so as not to distract from the essential flavors of the green chile, cheese, and burger itself. The bun needs to be sturdy enough to hold all the fixings but yield easily when biting into this mouthful of bliss. 

    Follow Cheryl’s tips and recipe here, and you too will be receiving kudos for your handiwork in no time. All of your friends will be green with envy. 

    Show Off Your Love for Green Chile with These Other Recipes

    Ricotta Gnocchi with Roasted Green Chile

    Green Chile Mac and Cheese

    Green Chile Chicken Enchilada Casserole

    Braised Duck Leg in Green Chile

    Green Chile Biscochitos

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    A cheeseburger sits on a plate with a large green chile sitting on top of it.

    Green Chile Cheeseburger


    • Author: Cheryl Alters Jamison
    • Yield: Serves 6

    Description

    Try one of New Mexico’s most famous recipes.


    Ingredients

    Scale
    • 6 fresh New Mexican green chiles
    • to lbs freshly ground beef chuck (or other ground beef mixture with about 80% meat to 20% fat)
    • 1 tsp kosher salt
    • 1 tsp coarse-ground black pepper
    • 6 burger-size slices mild Cheddar, Monterey Jack, or American cheese
    • 6 large brioche or other soft hamburger buns
    • 6 thick slices large red-ripe tomatoes and crisp lettuce leaves
    • Ketchup, mayonnaise, slices of onion, or dill pickles, optional


    Instructions

    1. Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
    2. Place chiles over the grill’s hot fire, and char them, turning as needed, until the skin is blackened. Place chiles in a paper bag or covered container and let them steam a few minutes, until cool enough to handle. Peel, seed, and chop chiles, wearing rubber gloves if your skin is sensitive.
    3. Mix together the ground chuck, salt, and pepper. Gently form the mixture into six patties ½ to ¾ inch thick, slightly concave at the center.
    4. Grill the burgers uncovered over high heat for 1½ minutes per side. Move the burgers to medium heat and rotate one-half turn for crisscross grill marks. Cook for 3½ to 4 minutes more per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Lay a cheese slice over each burger after you turn them for the last time. Toast the buns at the edge of the grill if you wish.
    5. Place bottom half of buns on a work surface. Arrange cheese-topped burgers on buns, and top with equal portions of green chile. Add tomato, lettuce, condiments as desired, and cover with bun tops. Serve right away.

    Notes

    Substitute thawed frozen chopped New Mexico green chile, well-drained and warmed, for the fresh if you wish. Top each burger with at least 2 tablespoons and up to ¼ cup of the chile.

    Recipe by Cheryl Alters Jamison
    Photography by Tira Howard

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    Memories of Mushroom Foraging with Author Gina Rae La Cerva

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    The cover of Feasting Wild mushroom foraging book by Gina Rae La Cerva.

    Gina Rae La Cerva’s great-grandmother grew up in a schetyl, or small forest village in what is today Poland. That village no longer exists. But, La Cerva travelled by train to the area where it once was. It’s a journey that takes her back in time to come to know a woman whom she knows little about. 

    Gina Rae La Cerva Recounts Mushroom Foraging in Her Book, Feasting Wild: In Search of the Last Untamed Food

    My great-grandmother Esther’s home was destroyed by war. The only pictures I have ever seen of here is in a carved frame in my mother’s house. The photo is from her wedding day. She wears a delicate tiara on top of a simple veil, the white gauze spilling over her thick hair, which has been woven into intricate braids on either side of her head. She has thick, close-set eyebrows, and dark, heavy-lidded eyes. Her thin lips turn down into a slight frown. I do not know if she was in love with the man she has just married. Her resigned expression seems to embody the Hebrew saying, If there’s doubt, there’s no doubt.  

    I imagine the contours of Esther’s childhood. 

    Meals Through the Seasons

    Spring was for nettle soup and linden-flower tea. 

    In May, when the poppies bloomed, the villagers crushed the seeds to make oil or cooked them into gruel. With hands dusted in pollen, they boiled poppy petals with dark honey from the wild bees found in the cavities of trees, and made a thick syrup for young children with coughs and colds who could not get to sleep. 

    In late summer, at reaping time, the last sheaf of wheat brought down by the last threshing stroke was adorned with flowers, tied with ribbons, and carried through the village on the last harvest-wagon. 

    The fall was busy with the gathering of berries and dead wood before winter set in, and it became so cold even the quick-silver froze. 

    Mushrooms Thrive in the Fall

    And of course, all throughout the year, but most abundant in early fall, on nearly every stump and base, the fruiting bodies of mushrooms, each with a name like poetry: bare-toothed russula (handsome and white-stemmed, along the forest floor), copper brittlegills, yellow-cracking boletes, cloudy clitocybe, and sandy knight caps (purple-topped and sprouting from rotting logs); sulfur tuft, scaber stalks, and horse mushrooms (large and sessile, glossy and red); king boletes, bay boletes, brown birch, and pestle-shagged puffballs (growing from the sides of a standing giant); wooly milk caps, orange slime cort, and parasols. Each with their own dark smell, like the musk of an animal. To procreate, these mushrooms released their invisible spores into the air, musty rich explosions, winging on the wind, buoyant and weightless, like silent wishes for a prosperous future. 

    The villagers ate fresh mushrooms, and dried and pickled and stored even more, holding on to them like treasure for uncertain times ahead. 

    How Food Relates Back to Community

    All told, these forest rituals and traditions bound together a culture that was always under siege. A way to map a forest of invasions and retreats, where boundary lines were only ever a mirage. The armies and borders may have moved, but the people and their loyalties remained in place. They were from here.  

    Did Esther stand at the edge of the pasture, gazing at a red deer disappearing into the woods, its elegant rack melting into the tall grass, and think of escaping somewhere else? Perhaps she pocketed the gloomy tips of spruce when she was meant to be gathering firewood, or couldn’t stop herself from eating the miraculous blueberries she was supposed to collect. I imagine she picked the swollen white stems of borowiki mushrooms with purple-stained fingers, each movement a small revolt. Perhaps she lived her life according to the Russian/Polish proverb: Ciszej jedziesz, dalej będziesz – “One can go further if they remain quiet.”  

    Excerpted from the book Feasting Wild: In Search of the Last Untamed Food, by Gina Rae La Cerva, with permission of the publisher, Greystone Books.

    Words by Gina Rae La Cerva 

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    Your Full Moon in Pisces Horoscope: September 2025

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    Four red moons going through a lunar eclipse in september on top of each other.

    This full Moon is also a total lunar eclipse, one of the most widely visible of the decade. On September 7, nearly 85% of the world’s population will see at least part of it, with about three-quarters witnessing the full eclipse. Asia and Western Australia have the clearest view, but Europe, Africa, and the Americas all catch some phase. An event on this scale ensures the symbolism resonates broadly: a shared spectacle, written across the sky.

    The Lunar Eclipse in Pisces

    This month’s full Moon doubles as a total lunar eclipse, when Earth’s shadow passes over the Moon and dims its reflected light. Eclipses always carry weight, but lunar ones tend to register more broadly in everyday life. Where solar eclipses often mark a singular turning point – concentrated around leadership, institutions, or “one big thing” – lunar eclipses disperse their influence across communities and relationships. Their reach is wide but relatively swift: what they unsettle or reveal tends to resolve within months, rather than the years often associated with visible solar eclipses.

    In symbolic terms, a lunar eclipse represents a disruption of visibility. The Moon is the planet of reflection, rhythm, and ordinary cycles; when its light is interrupted, what we expect to see clearly is obscured. This can bring confusion or uncertainty, but it can just as often open a path for change. Eclipses shake habits loose, revealing where we’ve drifted and where renewal is possible.

    This eclipse falls in Pisces, the sign of the two fishes swimming in opposite directions. Pisces energy is expansive, imaginative, and deeply receptive, but it sometimes struggles with clarity of direction. An eclipse here highlights both sides: the wealth of options and the challenge of choosing among them. The key is not to treat indecision as failure, but as a sign that imagination is still in motion.

    Later this month, the new Moon in Virgo will arrive as a solar eclipse, tightly keyed to Saturn – a heavier moment in tone. For now, though, the Pisces eclipse invites openness, flexibility, and a willingness to be reshaped by inspiration.

    A Dual Application to Jupiter

    This eclipse is softened by the rare alignment of both lights with Jupiter, planet of growth and generosity. Over the next two weeks, the Moon will perfect its trine to Jupiter and the Sun its sextile – a pair of aspects that together create an atmosphere of openness and encouragement.

    In practical terms, this brings a stretch of days where optimism runs high, and opportunities to connect or expand come more easily. Even in eclipse season, this is one of the more supportive signatures we could ask for. There’s an effortless flow: conversations open doors, efforts gain traction, and the generosity of others is more likely to be felt. Watch for overreach – Jupiter can tempt us to assume more than we can manage – but the larger theme is hopeful. Faith and confidence are renewed, and with them, a sense of direction returns.

    The Lovers Share a Gentle ‘Kiss’

    Venus and Mars are moving toward a sextile, reactivating the classic dynamic of attraction, cooperation, and shared energy. In astrology, this pairing often signals the spark of new ventures – whether artistic, romantic, or collaborative – because it blends desire with the capacity to act.

    Over the coming weeks, this influence favors connection: affection expressed more easily, charm noticed, and energy returned in kind. It’s also a productive moment for creativity, when ideas don’t just stay abstract but find form through action. In relationships, the tone is cooperative rather than combative, encouraging experiences that bring joy and movement.

    Venus and Mars together can heighten intensity, so pacing is important – pleasure and passion should be nurtured, not rushed. This is a period when attraction, courage, and creativity all speak the same language, and when bonds formed carry real vitality.

    Time for Mercury to be Reborn

    Mercury’s conjunction with the Sun marks a moment of sharp focus and concentrated communication as the winged messenger goes through its own period of rebirth. Thoughts move quickly, words carry authority, and the desire to speak plainly is strong. In personal terms, this is an excellent window for articulating goals, presenting ideas, or simply clarifying what’s been left unsaid. Done well, this conjunction is empowering: a fusion of mind and will that makes it easier to advocate for what you believe in.

    One word of course, related to Mercury’s movement. Because Mercury is direct and swift now, there’s a tendency to assume details will sort themselves out – but that’s precisely the trap. When Mercury later turns retrograde, the issues most likely to return are the ones overlooked during its faster phases. The advice is simple: check twice, commit carefully, and put things in writing where it matters.

    September’s Full Moon on the Mouth of the Great River

    This full Moon falls on Achernar, the brilliant star at the mouth of Eridanus, the celestial river that winds its way across the night sky. In ancient lore, rivers symbolize peace, healing, and the steady renewal of life. They refresh and sustain, providing a watershed that nourishes all that grows along their banks. But rivers also require care. Their currents can turn swiftly, carrying those unprepared into confusion or loss. Eridanus holds both sides of this symbolism – a source of restoration, but also a reminder that flow without guidance can overwhelm.

    Placed at the mouth of the river, Achernar marks the point of release: where water that has traveled far finally reaches its end. The Arabic name itself means “the end of the river.” In this, Achernar embodies conclusion and fulfillment, a place where the stream has run its course and something new is able to begin. Medieval writers linked it with beneficence, integrity, and success grounded in faith, and Dante listed it among his three guiding stars, the Tre Facelle (Faith, Hope and Love), where it is often associated with Faith itself.

    Aligned with this lunation, Achernar offers qualities of hope, clarity, and renewal. Its influence is felt most strongly by the earth and water signs, and perhaps by Aquarius as well – for it is from this river that the Water-Bearer fills his urn. Here the symbolism points to creative solutions, practical support, and a rekindling of conviction where things have seemed uncertain. At this full Moon, the river becomes a celestial reservoir: a wellspring of strength to draw from, reminding us that inspiration arrives when we move with the current toward restoration.

    Seasonal Guidance For Your Zodiac Sign: Transition to Autumn

    September sits at the edge of transition. The height of summer has passed, but the warmth lingers, and dryness is now the dominant quality in the air. Days may still feel hot, yet nights begin to cool, and the body starts to register the shift. Appetite can waver between craving freshness and seeking the grounding foods that promise stability. Energy is often more restless at this time of year: the mind stays busy, but endurance sometimes falters.

    Symbolically, late summer inclines us to conserve what has been built, to hydrate more consciously, and to adjust routines so they can carry us into autumn without strain. Light movement, consistent sleep, and balanced meals with a mix of moisture and warmth all help prepare the system for the seasonal turn. This is a time to simplify and pace yourself, keeping enough rhythm to support the change that’s already underway.

    Fire Signs (Aries, Leo, Sagittarius)

    The lingering heat amplifies your natural tendencies, bringing energy but also risk of quick depletion. As days dry out, irritability or fatigue may surface faster than expected. Protect your reserves by pacing activity – morning exercise suits better than late-afternoon exertion. Favor cooked vegetables, grains, and meals that cool without being heavy. Hydration should be steady, not rushed, with water or herbal infusions taken throughout the day. If you keep rhythm and resist overextension, this period supports focus without tipping into exhaustion.

    Earth Signs (Taurus, Virgo, Capricorn)

    Dryness on dryness can harden routines and leave the body sluggish. Digestion is particularly sensitive for strong earth-types in late summer and early fall, so skip cold or raw foods and lean toward gently spiced grains, roasted vegetables, and cooked fruit. Exercise is best kept moderate but consistent – walking, cycling, or light resistance work to keep circulation moving. If schedules feel too rigid, invite small variations: a new route, a fresh recipe, or different scenery at mealtimes. Such changes help you stay flexible, preventing late summer from drying out both body and mood.

    Air Signs (Gemini, Libra, Aquarius)

    Dryness in the environment mirrors the tendency to overthink, so grounding is essential. Protect your nerves by choosing steady, nourishing foods: lentils, root vegetables, and warm grains taken at regular intervals. Social energy runs high, but too much stimulation disrupts sleep, so define boundaries around evenings and screens. (Screen time is a big one for air signs!) Exercise should combine motion with rhythm – dance, swimming, or brisk walking – to center the body and quiet the mind.

    Water Signs (Cancer, Scorpio, Pisces)

    This period can feel depleting, as heat and dryness reduce the moisture your temperament relies on. Fatigue, sleep disruption, or mood changes are signs to slow down. Meals should be warm, moist, and steady: soups, stews, and cooked grains with hydrating herbs. Avoid extremes of raw or overly spiced foods. Gentle morning exercise and stretching help keep energy circulating without draining reserves. Emotional replenishment matters too – protect time with trusted friends and restful environments. Rhythm and moisture are your allies at summer’s end.

    Sabian Symbol for 15° Pisces

    In a quiet moment, a creative individual experiences the flow of inspiration.

    This symbol speaks to the stillness in which creativity stirs. Important about this type of inspiration is that it doesn’t announce itself loudly or arrive through frantic effort. It comes instead in some quiet pause – when the body rests, when noise subsides, when the mind relaxes a little. In that softened state, ideas begin to connect and multiply. One image gives way to another, one phrase or vision naturally unfolding into the next. It is the nature of inspiration to move like a current: invisible until it gathers enough strength to be felt.

    Do you consider yourself open and naturally receptive to new and possibly fruitful developments? Closed attitudes and rigid expectations shut down the process; openness invites it forward. This is a degree that favors meditation, journaling, and contemplative practice, but also the creative gestures that begin without a plan – sketching, improvising, humming a tune. Such acts open channels to something higher, whether understood as the unconscious, the collective, or the divine.

    A word of caution, however: not every spark needs chasing. Fatigue, restless thoughts, or wild ideas that lead nowhere can cloud the signal. But approached with steadiness, this symbol offers a glimpse of the pure creative moment, when the ordinary is briefly suspended and inspiration flows freely.

    What Does September’s Full Moon in Pisces Mean for Your Horoscope?

    This full Moon is the first of the year to link directly with Jupiter in its place of strength. For months, Jupiter has promised growth, vision, and opportunity – but often in the background, waiting for conditions to align. With both lights now making supportive aspects, those potentials begin to take clearer form. For each sign, this eclipse highlights where optimism, creativity, and support can flow more freely – and because eclipses extend their reach, the effects may echo for months.

    Plus, find your fall 2025 horoscope here!

    Aries

    For you, this lunar eclipse highlights Jupiter’s support in matters of home, belonging, and the inner foundation you build life upon. It’s a fertile time for resolving old domestic issues, making changes to your living space, or even pursuing property plans with greater clarity. You may feel a pull to dig into the past – recovering something lost, or putting old ghosts to rest. Courage comes in saying “no” where authority lacks principle, and in affirming your right to define what security truly means.

    Taurus

    This eclipse links to Jupiter through your third house, emphasizing correspondence, learning, and the local ties that shape daily life. Good news may arrive by letter, email, or phone call, while siblings or neighbors bring reasons to celebrate. The neighborhood itself can feel more welcoming, deepening your sense of belonging. At the same time, your outlook expands: opportunities for study, writing, or travel broaden perspective and invite larger plans for the future. Old, limiting attitudes fall away, replaced by openness, curiosity, and renewed confidence in your voice.

    Gemini

    Your forecast for this lunar eclipse emphasizes Jupiter’s support in your second house of money and resources. Victory conditions are improving, and likely through the allies and confidants who stand with you. Their backing helps turn challenges into opportunities for growth. Financial news should return favorably, whether through an investment, a raise, or a chance to strengthen existing plans. Possessions and material security expand under Jupiter’s influence, provided there is careful management. Handle practical matters wisely, and the rest should follow, as they say.

    Cancer

    Of all the signs, this eclipse may feel most fortunate for you. With Jupiter rising in your own sign, both Sun and Moon point toward growth, confidence, and fresh beginnings. The timing favors new starts of nearly any kind – study, travel, personal ventures, or relationships. Optimism is high, and you’re more likely to attract supportive people and resources. Use the momentum to shed limiting self-images and step into a wider view of yourself. Just avoid overreach; enthusiasm lands best when we aren’t getting ahead of ourselves.

    Leo

    For you, the focus shifts inward, with Jupiter emphasizing rest, retreat, and the need to loosen your grip on constant output. This is a time to step away from daily noise – even to unplug so completely that goals and outcomes fade from view. Space opens for quiet practices, spiritual exploration, or simply being present with whatever feelings rise. Encounters with animals, time in nature, or charitable work may also bring perspective. Relief comes not through striving, but by allowing yourself to exhale.

    Virgo

    Support comes through friends and networks, with Jupiter highlighting the strength of your social ties. This is a fortunate time to reconnect, to be generous and receive the generosity of others, and to let others help you move plans forward. Benefactors or allies may provide funds, encouragement, or the missing piece that turns an idea into reality. Long-held goals resurface, ready for renewed effort, or a new aspiration calls you to invest in its promise. Follow curiosity wherever it leads; good things are waiting at the other end.

    Libra

    Ironically, for you, the theme of visibility grows under this eclipse, and Jupiter points toward success through the act of shining a light on what others overlook. A colleague’s quiet work, a forgotten book, or a neglected idea may find wider attention because you chose to share it. In turn, your own reputation strengthens: recognition comes through the generosity of amplifying others. Professionally, this is a window for advancement, new responsibilities, or connecting with influential allies. Just keep your footing steady – expansion works best when paced.

    Scorpio

    This is a time when good counsel will find you – so don’t waste it. Seek out a spiritual advisor, mentor, or trusted guide, whether in clergy, philosophy, or the arts of divination (like tarot and astrology). Old advice may also reveal its worth with new clarity, showing you what you missed before. Listen carefully, and let what you learn inform your next steps. Jupiter’s influence favors wisdom shared and received, so give yourself fully to the exchange. The lessons you take in now can change everything.

    Sagittarius

    Jupiter steadies a part of life that often feels unsettling, helping you face fears with more clarity and ease. This is a good moment to take practical steps toward security – saving for the future, tidying shared finances, or simply naming what has weighed on you. Progress comes not from avoiding shadows, but by meeting them with honesty. Even small acts of preparation can lift the pressure, leaving you freer to move forward with confidence in what you’re building.

    Capricorn

    Jupiter lends strength through partnership, making this a fortunate time for one-to-one encounters. Relationships – personal or professional – bring growth, whether through support, counsel, or the generosity of someone who sees the best in you. New commitments may begin under this influence, or existing ties can be renewed with honesty and openness. What matters most is mutual benefit: allowing others to broaden your perspective while offering steadiness in return. Trust the wisdom that comes through connection; it carries you forward.

    Aquarius

    Attention turns to the tasks in front of you, and there’s strength in letting work absorb your focus for a time. Jupiter supports honest effort now, whether through professional projects, routine responsibilities, or even household chores that restore a sense of order. What might normally feel tedious instead carries momentum, as if each small action contributes to a larger reset. Think of it as a delayed spring cleaning: steady, practical work clears space and brings renewed clarity in daily life.

    Pisces

    This eclipse lights up your sign and ties directly to Jupiter, opening a period of renewed confidence and joyful expression. Creativity is enhanced, and you may feel a stronger pull toward romance, leisure, or the kinds of pleasures that remind you life is meant to be enjoyed. Relationships with children or partners benefit from your openness, and you’re well positioned to act as a bridge where others can’t see eye to eye. Growth should soon emerge from recent hardships. Talk about it with people you trust.

    Horoscope Author

    Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

    Story by Wade Caves 
    Photo Courtesy of Zoltan Tasi

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    Dark Rum Blondies

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    Dark Rum Blondies with butter spread on a serving plate with wild flowers scattered around.

    Dark rum blondies are a rich twist on the classic dessert bar, blending the chewy, buttery texture of blondies with the warm, caramel-like depth of dark rum. This key ingredient enhances the sweetness of brown sugar and vanilla, creating a decadent treat that’s both comforting and sophisticated. Perfect for sharing, dark rum blondies bring a grown-up flair to a nostalgic favorite.

    Dark Rum and Sweets: A Perfect Pairing

    Dark rum, with its deep caramel, vanilla, and molasses notes, is a natural partner for desserts. Its warmth complements the richness of chocolate, the sweetness of caramel, and the spice in baked goods. A splash of dark rum can elevate cakes, truffles, and sauces, while sipping it alongside sweets enhances every bite. Whether paired with spiced cookies, rich puddings, or simply drizzled into whipped cream, dark rum brings out the best in indulgent treats.

    Blondies: The Lesser-Known Sibling of Brownies

    While brownies often steal the spotlight, blondies have a story of their own. Believed to predate the chocolate brownie, blondies emerged in the late 19th century when vanilla and molasses were the primary dessert sweeteners. Instead of cocoa, they rely on brown sugar and butter to deliver their signature butterscotch flavor. Simple, chewy, and golden in color, blondies gained popularity as a lighter, caramel-like alternative to their fudgier cousin. Today, they’ve become a staple in bakeries and kitchens, proof that sometimes history favors subtle sweetness over indulgent richness.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Dark Rum Blondies with butter spread on a serving plate with wild flowers scattered around.

    Dark Rum Blondies


    • Author: Keith Recker

    Description

    A rich dessert recipe that pairs the deep, caramelized flavors of dark rum with sweet, indulgent treats.


    Ingredients

    Scale

    For the Blondies:

    • 1 ¼ cup flour
    • ¾ tsp baking powder
    • ½ tsp salt
    • ½ cup butter
    • ¾ cup brown sugar
    • 1 egg
    • ¼ cup dark rum
    • 1 cup chocolate chips
    • 1/4 cup chopped pecans

    For the Topping:

    • 1 tsp dark rum
    • 1 tbsp butter

    For the Frosting:

    • 2 tbsp butter
    • 1 ½ cups powdered sugar
    • 1 tbsp dark rum
    • 2 tsp milk


    Instructions

    1. Preheat oven to 350 degrees.
    2. Grease a 7×11 inch baking pan.
    3. In the bowl of a stand mixer, cream butter and sugar.
    4. Add egg and rum and beat until combined.
    5. Add dry ingredients and beat until combined.
    6. Fold in chocolate chips and pecans.
    7. Place batter in baking pan and bake for just under 30 min.
    8. While the blondies cool for about 10 minutes, whisk together rum and butter in a saucepan over low flame.
    9. Brush the top of the blondies with rum and butter mixture,
    10. When completely cool, slice into squares.
    11. In the bowl of a stand mixer, using the cage attachment, beat butter and powdered sugar together.
    12. When fully chipped together, add rum, and drops of milk until desired consistency is achieved.
    13. Frost the blondie squares and enjoy.

     

    Recipe and Styling by Keith Recker
    Photography by Dave Bryce

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    Santa Fe’s Capital Coal Eatery

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    santa fe capital coal chefs holding food
    A neighborhood eatery offers cross-cultural fare in a pioneering food hall. Photo courtesy of Capital Coal Instagram featuring Chef Dakota Weiss and Chef Dale Kester

    In the same way that spring breathes new life into nature, an innovative “micro-food hall” has reinvigorated the old Zia Diner space in downtown Santa Fe. A collaboration is celebrated between Chef Dakota Weiss and her business and life partner, Rich Becker, at Capital Coal Neighborhood Eatery. The eatery offers fantastic food with a hip vibe.

    capitol coal food bowl with greens and spicy sauce drizzled
    The Horno Restaurant Bowl at Capital Coal Eatery. Photo courtesy of Capital Coal Instagram

    The menu features some of the couple’s favorite cuisines not found in Santa Fe. The delightfully spicy and crunchy Richie B’s Hot Chicken, for instance, riffs on a Nashville fried-chicken staple. Kimchi’s Korean BBQ fuses Korean and Mexican influences in a tacodilla and other dishes. Tasty French dip options include prime rib with truffled aioli, mushrooms, and Swiss and cheddar cheeses.

    inside view of capitol coal with silver chairs and hanging red lighting
    Inside view of Capital Coal Eatery. Photo courtesy of Capital Coal Instagram

    The duo concocted a new phrase to describe their culinary venture. “We completely made up the term ‘micro-food hall,’” says Weiss. “People hear ‘food hall’ or ‘food court’ and they expect different stalls with different chefs. We took the idea of having different food concepts, but it all comes from one chef.”

    The fare is perfect for dining in or taking out. “We miss a lot of the food diversity in Los Angeles where you can order any kind of cuisine and have it at your doorstep in 20 minutes,” says Weiss, whose family moved from southern California to Santa Fe when she was 13. She went on to carve a stellar reputation as a chef working in LA, and points beyond before returning to Santa Fe in 2021 after her mother was diagnosed with cancer.

    Editorial lifestyle scene with contemporary interior and natural lighting
    Lobster Rolls at Capital Coal Eatery. Photo courtesy of Capital Coal Photographer Douglas Merriam

    Capital Coal’s Lasting Influence

    While Weiss worked as Coyote Cafe’s executive chef, she and Becker opened Catch Santa Fe Poke, serving ultra-fresh poke bowls. They also opened Notorious P.O.K.E. and FRENCHiE’S DIPS and TOTS in Albuquerque’s Sawmill Market food hall. They named their fourth restaurant after the Capital Coal Yard company, which once occupied the historic building and site, serving trains coming through Santa Fe.

    Capital Coal not only brings new flavors to Santa Fe, it’s also a fresh look for the city. “Along with adding diverse cuisines, we wanted to make a space that would be different,” Weiss says. To that end, pop art brightens the walls and neon signs, streamlined booths, and lounge-style seating create a fun, welcoming ambiance. In the kitchen hangs a treasured photograph of Weiss’s mom, who passed away in 2022. “She’s our kitchen angel,” Weiss says.

    Story by Lynn Cline
    Photos by Capital Coal Eatery

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