Light Breakfast Recipes for Thanksgiving Morning

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October 24, 2025

Pumpkin Pancakes topped with Apple Compote served on a plate with a fork with butter, syrup, and a cup of juice on the sides

Try a light breakfast recipe to keep your digestion healthy for Thanksgiving dinner. Thanksgiving dinner is the main attraction of this holiday with roasted turkey, creamy mashed potatoes, fresh vegetables, and the best desserts. We completely understand why you’d want to skip breakfast and leave plenty of room for this outstanding meal. But, your stomach won’t be too happy waiting around for food while you cook the feast. Just a light bit of breakfast won’t have you full after one bite of turkey.

Light Breakfast Recipes for Thanksgiving Morning

Creamed Spinach with Dippy Eggs

An aerial view of a dippy egg sitting on top of creamed spinach. a few pieces of sliced french bread sits off to the left of the plate.

Over-easy eggs, known as dippy eggs to many Pennsylvanians, are easy yet nutritious to whip up. This version features creamed spinach, adding a rich and decadent touch. These two simple ingredients combine to make a flavorful, savory forkful. Make this just once…and you will make it again and again.

Egg Masala Puffs

This puff pastry with a jammy egg brings bright and earthy flavors to breakfast. The recipe uses spices like turmeric, coriander, and masala to add a bit of a kick to your day. Cut prep time dramatically by using premade puff pastry dough and free up time for the loving labor of homemade pie crusts for your pies.

Pumpkin Pancakes

Two fall favorites come together in this seasonal recipe for a dish full of autumn flavor. Who can resist pumpkins and apples? Plus, pancakes are a breakfast staple that allows you to choose how much you want to eat. Maybe you’ll have one fluffy pancake with sweet syrup and wait for dinner…or you’ll have a whole stack and wait for dessert.

Vegan Pumpkin Overnight Oats

This healthy treat will keep you energized for the long day ahead. It’s as easy as pumpkin pie, and has all of those aromatic flavors, so you can have a taste of dessert early. As the name suggests, prepare this Vegan Pumpkin Overnight Oats recipe ahead of time for quick and simple morning sustenance.

Chia Oat Parfait

clear glass jars with overnight chia oats and raspberries set in an orange dish on a purple table

Start the morning off with plenty of fiber and nutrients with a Chia Oat Parfait recipe that satisfies breakfast eaters of all ages. Mix oats, oat milk, flax and chia seeds, and maple syrup for a simply delicious snack. A parfait is light enough to take away that wake-up hunger without the bloat.

Veggie Muffins

Make a batch of these Veggie Muffins so that both you and your guests can have a fast bite. Chances are you’ll have many of these ingredients for Thanksgivng already so why not use the leftover carrots and zucchini for a no food waste breakfast.

Perfect Avocado Toast

three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

Avocado toast might sometimes be the butt of the joke for how pricey it is, but the joke is on anybody who thinks they can’t make this delicious breakfast at home. It’s easy, and you can add some edible flowers on top to garnish for the Perfect Avocado Toast.

Mayak Eggs

Try an international delicacy for breakfast this year. The full flavors of soy sauce and honey used to soak the yolks make for an addictive egg dish. It’s recommended to let the marinade soak overnight so make this recipe the day before for a worry-free start to the holiday.

Low Carb Keto Lemon Cranberry Quick Bread

An aerial view of a lemon keto cranberry quick bread sitting chopped up into five slices on a white plate. the middle slice has butter on it. A small bowl of whipped butter sits to the top right.

Low-carb recipes, like our Keto Lemon Cranberry Quick Bread, can satisfy all those sweet tooth cravings while simultaneously being a guilt-free, quick and easy breakfast, snack, or dessert. It’s simple to create and makes a good on-the-go breakfast during the busyness of Thanksgiving morning. With a mug of coffee, of course.

Apple Cinnamon Spice Granola

Granola is a breakfast that you can snack on throughout the morning as you wait for that hearty Thanksgiving feast to come. Not only are there classic oats but we’re also including pumpkin seeds, nuts (we recommend pecans or walnuts), hemp hearts, apple sauce, maple syrup, and dried apple slices. Try it over top of yogurt and save the rest for over the weekend.

Matcha Banana Bread with Russian Buttercream

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.

Banana bread is one of our go-to’s for a light morning breakfast since you can have one slice just to curb your appetite. This Matcha Banana Bread infuses your favorite loaf with a bit of earthy sweetness. Plus, a Russian buttercream adds that silky touch to the top.

Rhubarb, Apple, and Walnut Coffee Cake

A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

Since Thanksgiving being the pinnacle holiday of fall, it only feels right to bake up a coffee cake with an autumnal profile. Our recipe creates thick slices full of apples, rhubarb, and walnuts. The crispy turbinado sugar top reminds us of how texture in a coffee cake can be so crucial.

Story by Kylie Thomas

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Risi e Bisi (Rice and Peas)

By

Abdul Rafay

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October 22, 2025

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A creamy pot of Risi e Bisi (Venetian rice and peas) and a serving on a blue and white plate, garnished with Parmesan cheese and a side of chopped onion.

During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen sharing a handful of traditional foods from the Veneto. In addition to this risi e bisi tasty dish, try Sara’s recipes for Bigoli in Salsa, Braised Chicken and potatoes Pollo in Umido, and traditional marinated sardines Sarde in Saor.

What’s a Risi e Bisi (Rice and Peas) Recipe?

Comfort food at its best – we can safely say this is the region’s most famous of all risotto. In the days of the Venetian Republic, people ate Doge on April 25, the feast of Saint Mark and the Venetian national holiday.

Like all risotto, it is pretty simple but needs care and attention while cooking. You need to add the liquid little by little and never stop stirring to ensure that the rice cooks evenly.

In the Veneto region, risotto is served all’onda, “on the waves.” In fact, it means with quite a lot of liquid: the finished product should ripple like the ocean current, and be liquid enough to make it almost pourable, yet maintain its classically creamy consistency.

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Risi e Bisi (Rice and Peas)

Author: Sara Ghedina
Yield: Serves 4

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Description

This dish is traditionally made with fresh new peas available in spring. You can substitute them with frozen peas if out of season, but avoid canned ones.

Ingredients

Scale

6 cups vegetable stock
1 lb frozen or 2 lb fresh peas
8 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
Salt and pepper, to taste
10 oz Carnaroli or Arborio rice
1/2 cup dry white wine
2 tbsp butter
3 tbsp grated Parmesan

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Instructions

Bring vegetable stock to a simmer in a medium pot; keep warm over medium-low heat. Bring a medium pot of water to boil, cook the peas for about 2 minutes (if using fresh ones, shell them first), drain, and set aside.
Heat 4 tbsp olive oil in a large saucepan, add half of the onion, and cook it for 10 minutes, stirring constantly and adding a bit of stock if needed. Add peas and cook them for 7 to 8 minutes, adding a bit of stock as required. Season with salt and freshly ground black pepper, turn the heat off, cover, and set aside.
Heat the remaining 4 tablespoons of olive oil in a large pot, add the rest of the onion, and cook it at low heat for 10 minutes until it becomes translucent. Bring the heat to be high, add rice, and let it cook, constantly stirring, until some grains are translucent about 2 to 3 minutes.
Add white wine and cook, stirring the whole time, until pan is almost dry about 3 minutes, and then season with salt and pepper. Ladle in 2 cups of broth, then turn the heat to medium-low and simmer, stirring occasionally, until broth is absorbed, 2 to 3 minutes. Ladle in another 2 cups broth and continue to cook, stirring again, until most of the broth is absorbed 5 to 7 minutes.
Add reserved peas and cook, adding more broth as needed and stirring to the very end until the rice is ready. Turn off the heat and add butter and grated Parmesan cheese, stirring vigorously until it becomes creamy. Add 2 tablespoons of stock, stir well, season with freshly ground black pepper, and serve.

Story and Photography by Sara Ghedina

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Crispy Roasted Lemon Chicken

By

Keith Recker

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October 22, 2025

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Two crispy roasted lemon chickens seasoned with sage, garnished with lemon zest and sage leaves on a dark baking sheet.

There’s nothing quite like the comfort of a perfectly roasted chicken. This crispy roasted lemon chicken recipe brings together juicy meat, golden skin, and a burst of fresh citrus flavor that makes every bite unforgettable. With just a few simple ingredients, you can create a dish that feels both homestyle and restaurant‑worthy.

What Makes Our Crispy Roasted Lemon Chicken Recipe So Tasty?

What makes this recipe special is the balance of flavors. The lemon olive oil keeps the chicken moist while adding a bright, zesty taste. Fresh rosemary and sage bring in earthy, aromatic notes that pair beautifully with the crisp skin. It’s a recipe that proves you don’t need complicated steps to make a meal that wows.

Whether you’re cooking for a family dinner, hosting friends, or just craving something hearty and flavorful, this roasted chicken is a winner. It’s easy enough for a weeknight but impressive enough for a holiday table. Serve it with your favorite sides, and you’ll have a meal that everyone will remember.

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Crispy Roasted Lemon Chicken

Author: Keith Recker

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Description

An easy, comforting dish that feels special enough for family dinners or guests.

Ingredients

Scale

1/3 cup Liokareas lemon olive oil
1 organic roasting chicken, 4 or 5 lbs
1 tbsp kosher salt
1 tsp black pepper
2 tbsp rubbed sage
2 lemons, one quartered and de-seeded, and one zested and juiced
1 sprig of fresh rosemary

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Instructions

Preheat the oven to 350 degrees.
In a small bowl, whisk together salt, black pepper, and sage, and set aside.
Pat the chicken dry and rub Liokareas Lemon Olive Oil into the skin. Yes: rub it in all over the bird. Put the three of the lemon quarters in the cavity with the rosemary.
Quickly dust the bird generously all over with the spice and salt mix and put it into the oven.
Do not disturb the bird for 40 minutes, at which point insert a thermometer into the thigh joint. The chicken is done when the thermometer reaches 165 degrees.
Sprinkle lemon zest on the chicken and let rest in the pan for 10 to 15 minutes before carving and placing on a platter. Squeeze the remaining ¼ lemon over the serving platter and serve.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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The Witcher’s White Honey Cocktail for Season 4

By

Kylie Thomas

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October 22, 2025

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A short cocktail glass with the Witcher's White Honey using bourbon and orange peels on the inside. A stick with a luxardo cherry sits over top of the glass.

The Baptism of Fire installment in The Witcher book series comes to life on screen this October 30 with the release of season four on Netflix. We couldn’t let the latest season of The Witcher come ravage us without a White Honey Cocktail in hand. Modeled after Gerald himself, our recipe comes in honor of season four. The homemade honey simple syrup and luxardo cherry are luscious, sweet, and utterly smooth. But, bourbon and apple bitters bring down a sharp sword with a bite. It’s the perfect representation of Geralt’s love for Ciri and Yennefer versus his Witcher nature.

**What is to Come in The Witcher Season 4?**

The fourth season of The Witcher takes a huge turn from the series’ previous season. Most significantly, the departure of Henry Cavill means we see Liam Hemsworth taking over Geralt of Rivia. This season’s storyline also comes from Andrzej Sapkowski’s novel, Baptism of Fire, where Geralt is recovering from injuries as well as embarking on a pivotal journey. His main quest is to find and rescue Ciri. She is now traveling alone after the end of season three and discovering more about her own powers. We’ll even see Geralt form a new band of companions that bring him to book fan-favorites archer Milva and philosopher Regis.

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Witcher’s White Honey Cocktail for Season 4

Author: Sarah Cascone

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Description

We’re representing the tipping scale of Geralt’s sweet and sour sides.

Ingredients

Scale

2 oz bourbon
½–¾ oz honey simple syrup (see below)
6 dashes apple bitters (Bar Keep Organic Apple Bitters)
Luxardo cherry
2 oranges, twist and zest

For the honey simple syrup:

1 cup honey
1/2 cup water

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Instructions

Build in a rocks glass. Add the luxardo cherry, bitters, honey simple, and orange slice.
Stir for 20 seconds.
Add a large ice cube and pour in bourbon.
Stir, garnish with an orange twist, and serve.

For the honey simple syrup:

Combine honey and water in a small saucepan over low-medium heat.
Stir gently until the honey is completely dissolved. Avoid boiling the mixture.
Once dissolved, remove from heat and let the syrup cool.
Pour into a jar with a lid and store in the refrigerator for up to 1 month.

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

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Stew Recipes to Warm Your Heart This Fall and Winter

By

Emma Riva

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October 21, 2025

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The temperatures are dropping, and that means it’s time for hearty, nourishing meals like stews to take center stage. The main difference between soups and stews are that soups have more liquid, where stews have more body to them. They often have a longer cook time than soup, because the ingredients need a low and slow cooking process versus the simmering required for soup. But from the Caribbean to Ireland, cultures all over the world have enjoyed making big batches of stew for its simplicity and health benefits. Try some of these recipes this winter to make sure that even when the weather is chilly, your kitchen is warm.

Stew Recipes

Mediterranean Stew

You might think “summer” when you hear “Mediterranean,” but it gets cold in countries like Italy and Spain. Plus, the Mediterranean diet never goes out of style with its focus on healthy, savory ingredients. Pro tip: This recipe leaves a lot of leftovers, and sometimes it’s even better the next day.

Beer Brat Stew

Brat girl summer came and went, and a new remix album made it a brat girl autumn. But it remains to be seen if we can keep the brat hype going into winter. For another take on brat, try this beer bratwurst recipe full of umami flavor and healthy proteins.

Irish Stew with Lamb and Curry

A delicious bowl of Irish Pub Curried Lamb Stew with tender lamb, vegetables, and rich flavors.

A classic from St. Patrick’s Day, this Irish lamb and curry stew can still be enjoyed any time of year and goes great with a slice of Irish soda bread. There’s even a little bit of Guinness in it to get the party started.

Curried White Bean Tomato Stew

The curry in this recipe from Liz Fetchin gives it an extra kick, but it’s an allergy-friendly recipe that anyone can enjoy. Tomato stew is rich, flavorful, and makes for a great weeknight dinner because of how fast and easy it is to make.

Kapustnica, Slovakian Christmas Stew

Pull this recipe out for a celebration. Whether you’re having a decadent Christmas dinner or just toasting a friend’s success, Kapustnica demands festive sharing. It’s also a chance to learn about Slovak tradition and hospitality—those Slavic countries are stew pros.

Philadelphia Pepper Pot Stew

Pepper pot stew in a dish on a rustic, wooden table

This recipe has been a TABLE crowd favorite, and it’s easy to see why. The Caribbean-influenced spices, beef tripe, and cassava give it a complex and satisfying flavor that will warm you up on any cold night.

Dutch Treat Beef Stew

A pan of beef stew with beer and applestroop.

You may not think to include sweet ingredients into your stew but the Dutch do things differently with their apple pear syrup addition. To balance out those sweeter nuances, this Dutch Treat Beef Stew also features beer and garlic. It’s the perfect middle between each ends of the flavor spectrum all with tender chunks of beef.

Green Chile Stew

What could possibly be more warming than a stew recipe? One full of green chile. This ingredient is the star of the show in a mix of pork shoulder, potatoes, tomatoes, dry white wine, as well as other seasonings and herbs. Try serving this stew alongside a warm flour tortilla instead of bread.

Beef Stew with Wild Mushroom

A hearty bowl of stew filled with tender beef and a medley of wild mushrooms.

There’s nothing wrong with choosing a classic for dinner. Beef Stew is oh-so-popular for a reason; it’s undeniably delicious. The juicy beef along with melt-in-your-mouth potatoes and carrots meet a more modern twist with plenty of wild mushrooms. Serve a salad and rolls on the side for a hearty cold-weather meal.

For more ways to warm up your cold hands and put a smile on your face, try:

Story by Emma Riva

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Recipes to Use Your Leftover Pumpkin Seeds

By

Kylie Thomas

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October 21, 2025

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After a month of carving pumpkins and making various recipes, you’re sure to have some leftover seeds in search of a recipe. While roasting pumpkin seeds makes a great snack, they have so many other purposes to bring dishes to a new level. Maybe add a little crunch to your breakfast or texture and flavor to a classic chocolate cookie — you really can’t go wrong! Plus, all the recipes below can all be made ahead of time and then saved for the next day.

Recipes to Use Your Leftover Pumpkin Seeds

Chilled Popcorn Balls

Popcorn balls, like carving pumpkins, are a great activity for the whole family. These popcorn balls make use of toasted pepitas combined with silky honey and decadent chocolate chips. Chilling the treats after forming them helps them stick together better and last longer.

Apple Cinnamon Spice Granola

Let our Apple Cinnamon Spice Granola be a nutritious start to your day. Oats, pumpkin seeds, pecans, hemp hearts, dried apple slices, and a sweet fall-spiced syrup make the perfect base. We recommend letting your creative side out by dressing up your granola with other topping favorites such as cranberries, coconut flakes, or even by creating a parfait with your go-to yogurt.

Chocolate Chunk Pumpkin Seed Cookies by Bon Appetit

Chocolate pumpkin seed cookies are laid out on a table. — Photo courtesy of Peden and Munk from Bon Appetit

There’s nothing like indulging in a rich chocolate chunk cookie. It’s gooey and sure to fix any sweet tooth. Adding pumpkin seeds to these little delights makes the textures and flavors more interesting. The chocolate topped with spiced pumpkin seeds makes for a sweet and salty heaven.

Vegan Pumpkin Overnight Oats

Make overnight oats perfect for satisfying fall cravings by incorporating pumpkin seeds as a topping. It’s a gorgeous breakfast treat that’s as easy as pumpkin pie and has all of those aromatic flavors, too. Try this vegan-approved dish that features all your healthy favorites.

Pumpkin Cake With Cream Cheese Icing and Caramelized Pumpkin Seeds by Food52

A cake topped with cream cheese frosting and pumpkin seeds on a plate. — Photo courtesy of James Ransom for Food52

This pumpkin cake tastes like a pumpkin roll with a seedy surprise. Warm, fluffy pumpkin cake coated in satisfying cream cheese icing drizzle will have you coming back for a second and maybe even a third slice. The addition of caramelized pumpkin seeds will make it a party hit.

Mole Negro

A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

There are many different ways to make mole but this Mole Negro recipe screams fall in every way. It’s a darker version of mole that’s smoky from the toasted chiles, garlic, nuts, sesame seeds, pumpkin seeds, green tomatillos, tomatoes, and all kinds of seasonings. Chocolate is optional here but can make the mole more robust.

Story by Kylie Thomas

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11 Halloween Cocktails Perfect for Spooky Season

By

Jordan Snowden

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October 20, 2025

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A skeleton sits at a bar with a drink. Halloween drinks

What makes spooky season even spookier? A perfectly blended Halloween cocktail. Then again, after imbibing a beverage or two, a little liquid courage may help you with that fear of things that go bump in the night.

Whether you’re planning for a seasonal party or looking for something festive to sip on while the kids trick-or-treat, these spooky cocktail recipes are sure to be a hit.

11 Halloween Cocktails Perfect for Spooky Season

The Witch’s Brew

A green cocktail on a black background, styled for Halloween with spiders and smoke surrounding it

The Witch’s Brew casts its spell with Japanese Midori, fresh lime juice, and a shard of dry ice. Celebrating Halloween doesn’t have to be just for kids. You can turn making Halloween cocktails like this one into a fun mixology project, too!

Zombie Cocktail

Ghoulish only by name, this Zombie cocktail brings that voodoo magic, awakening the senses of the undead.

Apple Cider Margarita

Who says that a margarita is only for the summer? Apple cider margaritas are a fall spin on a well-loved drink, and we think this looks perfect in a Halloween-themed goblet. Make these in a batch for a stellar Halloween party.

Van Helsing Takes Manhattan

A bourbon cocktail with vampire teeth and garlic beside it

This is a for sure crowd-pleaser at any party. It’s a twist on the classic Manhattan that’s gothic and elegant, fit for any creature of the night. Will keep the vampires away with the garlic garnish, though!

The Joker and Harley Folie á Deux Cocktail

A tall cocktail glass holds a green and purple liquid with a cherry on a toothpick inside, all against a black background.

Couples Halloween costume, anybody? Joker: Folie á Deux was one of 2024’s hottest movies, and this is the perfect cocktail to pair with dressing up as the Joker and Harley. Or just enjoy for its fun colors and complex flavors.

Faux-Ca Cola Spritz

A stemmed glass with a light cola colored cocktail, a gold cocktail shaker and a mason jar with a bubble gum pink vodka, surrounded by bubble gum and bubble gum wrappers

Put that extra candy to work! This cocktail was originally inspired by excess wrapped bubble gum, a trick-or treating candy often left behind in favor of chocolates and other classics. But in this spritz recipe, it makes for a refreshing and sweet flavor!

Beetlejuice Beetlejuice Cocktail: Mischievous Demon

Two cocktail glasses hold a yellow cocktail with green on the bottom with a smoking rosemary and lollipop garnish on top.

Whether you made this to celebrate the release of Beetlejuice Beetlejuice or to toast your Beetlejuice costume this Halloween, you’ll want to take tons of pics of this spooky and photogenic cocktail. We used a black and white twist lollipop as garnish for an extra touch.

Black Death Cocktail

Black Death gin cocktail with dark tones and elegant garnish styling

A complex, creamy Halloween cocktail with notes of anise and the haunting darkness of a moonless night.

Satan’s Whiskers Cocktail

Dry and citrusy with the magnetic appeal of gin and the three-day beard of a hipster devil.

Velvet Revolver Cocktail

This strong and fruity quaff combines the virtues of a blackberry shrub and Kingfly Grappa, and conjures up the vices that drove Miss Scarlett into the library with a revolver to kill Colonel Mustard.

Transfusion Cocktail from James Beard Foundation

A red cocktail in a glass on a wood bar.

A Halloween cocktail by the best for the best. This Transfusion recipe from the James Beard Foundation (which showcases some of the top food professionals) is The Walking Dead-inspired and scarily tasty too. It’s a little fruity with raspberry liqueur, Crème Yvette liqueur, and lemon juice but balances things with Ancho Reyes chile liqueur, Cognac, and Angostura bitters.

Story by Emma Riva and Jordan Snowden

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Savory Romesco Baklava with Hot Honey

By

Anna Franklin

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October 18, 2025

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Savory Romesco Baklava triangles drizzled with hot honey and topped with sliced peppers and parsley, ready to serve.

Savory baklava, you ask? YES, we answer! Anna Franklin dreamed up this truly delicious recipe with layers of Romesco and sausage, and a drizzle of hot honey to top it off. If you’re expecting a crowd, get the party started with this recipe and perhaps a crisp, well-chilled Retsina wine from Greece. This inventive twist on a classic dessert layers buttery phyllo with smoky Romesco, Italian sausage, and almonds for a rich, savory bite. Try using fresh red peppers from your local farmers market and sausage from your local butcher and taste the difference.

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Savory Romesco Baklava with Hot Honey

Author: Anna Franklin

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Description

Finishing with a drizzle of hot honey makes this dish simply perfect.

Ingredients

Scale

For the romesco:

1 16-oz jar of roasted red peppers, drained (or a 6–8 freshly grilled, peeled red peppers)
½ cup raw or roasted almonds
½ cup canned fire-roasted tomatoes
¼ cup oil-packed sun-dried tomatoes, rinsed and drained
2 medium-to-large cloves garlic
1 tbsp sherry vinegar or red wine vinegar
1 tsp smoked paprika
½ tsp fine sea salt, to taste
¼ tsp cayenne pepper
½ cup extra-virgin olive oil

For the phyllo dough:

1 box frozen phyllo dough
1 cup chopped almonds
½ lb crumbled Italian sausage, cooked and drained
¾ lb butter, melted
½ cup hot honey

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Instructions

Preheat oven to 350 degrees. Butter the bottoms and sides of a 9 x 13-inch pan.
Mix Romanesco in a food processor until smooth. Set aside.
Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Spread ½ cup Romesco mixture and ½ cup chopped almonds. Sprinkle with half of the cooked sausage. Top with 5 sheets of dough, layering with butter as you go. Add ½ more of Romesco mixture, ½ cup almonds, and the rest of the sausage. Then the top layer should be about 6-8 sheets deep.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately drizzle with hot honey. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Recipes and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

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Sugar-Free Cashew Cream

By

ZAIN

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October 18, 2025

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Sugar-Free Cashew Cream with lemon zest, pomegranate seeds, and fresh blackberries and raspberries on a marble counter.

Sugar-Free Cashew Cream is a great vegan substitute for ice creams and puddings. This silky, plant‑based cream is naturally sweet thanks to the monk fruit sweetener and luxuriously smooth due to the cashews, making it perfect for those nights when you’re craving a traditional dessert. It can also sweeten a meal beautifully whenever you use it where recipes call for cream. Or, you could even enjoy it as a snack all by itself, garnished with fresh berries and perhaps a sprinkle of chia seeds.

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Sugar-Free Cashew Cream

Author: Veda Sankaran

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Description

Light yet indulgent, it shines on its own or paired with fresh berries for a refreshing, wholesome treat.

Ingredients

Scale

1 cup good quality cashews
¼ cup water
1 tbsp monk fruit sweetener
1 tsp vanilla extract
Pinch of salt
1 ½ tsp Liokareas lemon olive oil

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Instructions

Soak the cashews overnight in 2 cups of lukewarm water. Drain the water before using.
Blend the softened cashews in a small blender cup, adding a little water at a time until they become creamy.
Add the monk fruit sweetener, vanilla extract, salt, and lemon olive oil and blend again.
To serve, scoop a little into a small bowl and serve the sugar-free cashew cream with berries of your choice.

Notes

If you don’t have lemon olive oil, substitute with regular olive oil and a little lemon zest

Recipe and Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Photography by Dave Bryce

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Braised Meats, Veggies, and More for Fall and Winter Recipes

By

Kylie Thomas

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October 18, 2025

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A silver spoon with pours raw apple cider over a bowl of braised pork belly and fresh vegetables.

As the weather turns cool, the kitchen promises warmth and rich flavor—and nothing delivers quite like braising. Forget complicated techniques that make eating at home a hassle. This slow, gentle cooking method is the secret to transforming simple meats, hearty vegetables, and even firm fruits into incredibly tender, flavorful masterpieces. By searing ingredients before simmering them in a small amount of liquid, braising creates complex, satisfying dishes with fall-apart results and a luscious sauce every single time. Get ready to embrace the art of the low and slow with the recipes below.

Braising Recipes for Meats, Vegetables, and Fruits

Vermouth-Braised Radicchio & Fennel

Braised Fennel and Radicchio in a Butter Pat cast-iron skillet with vermouth, showcasing a perfect blend of caramelization and mellow richness. Fresh herbs garnish this delightful side dish.

Radicchio and fennel are two vegetables that can lean more on the bitter side. In order to mellow out these flavors, still allowing them to shine, we’re braising these two ingredients. Braising with vermouth and chicken or vegetable stock goes a long way here.

Braised Duck Leg in Green Chile

Duck is one of our favorite meats to prepare in cooler weather for the warming nature of its fat. For this duck leg, we reccomend braising in a mixture of chicken broth, onion, garlic, green chiles, ground cumin, ground coriander, and dried oregano. Plus, cumin carrots are the perfect side to create a fulfilling dinner.

Green Chile Braised Oxtail

Another recipe that uses green chile for braising is our oxtail. Green chile works so well when braising because it adds a gentle amount of heat while reinforcing the flavors of the meat. We’re layering it here with onion, garlic, thyme, tomato paste, red wine, beef stock, cloves, and allspice.

Braised Beef Short Ribs with Cheddar Cheese Grits

A classic recipe for braising is our Beef Short Ribs with Cheddar Cheese Grits. By searing with salt, pepper, and paprika then slow roasting in a beef stock, it infuses each short rib with a savory punch. The Cheddar Cheese Grits here balance out the succulent meat and make for a fantastic dinner.

Savory Braised Apples

eight braised apples sit in a cast iron pan. braised apples recipe

Did you know you can braise more than vegetables and meats? Braising apples can turn this sweeter snack into a delightfully savory surprise. Think Golden Delicious variety in dry white wine, white balsamic vinegar, fresh garlic, chile Colorado sauce and seasoned with salt, pepper, fresh thyme, andblack cumin seeds.

Braised Beet and Grapefruit Salad

These two star ingredients show us just how tasty the simplicity of winter citrus and beets can be. This Braised Beet and Grapefruit Salad offers a vibrant contrast, where the earthy sweetness of the slowly cooked beets is perfectly cut by the sharp, zesty tang of fresh grapefruit.

Apple and Mustard Braised Pork

A pan full of chicken in mustard and applestroop.

This Apple and Mustard Braised Pork is the ultimate cozy weekend meal, highlighting the transformative magic of braising. By slowly simmering the pork in a rich liquid featuring tart apples and sharp mustard, the meat becomes incredibly tender and succulent. You could even save the leftovers for over rice during the week.

Braised Lamb with Mostarda Mantovana

Braised lamb sits in a cast iron skillet topped with Mostarda Mantovana

Sophisticated palettes will appreciate the addition of Mostarda Mantovana. Here the lamb is gently simmered for hours, ensuring the meat is fork-tender and deeply infused with aromatic liquids. Then, the richness is contrasted by the Mostarda Mantovana, an Italian condiment of candied quince in a potent mustard oil.

Braised Pork Belly

The process of braising in this pork belly recipe allows the belly’s substantial layers of fat to slowly render into the cooking liquid. It basically creates a self-basting environment that leaves meat incredibly tender and moist. What emerges from the long, gentle heat is perfect, fall-apart succulent meat cloaked in a deep, concentrated glaze.

Oven Braised Pork and Sauerkraut

Oven braised pork in a pan mixed with sauerkraut and other components with a fork and spoon nearby.

We’re rubbing a tender pork tenderloin with a vibrant blend of spices and then slow-cooking it in the oven or crockpot for hours. The pork gets braised in a rich liquid of apple cider, apple cider vinegar, and chicken broth, along with sliced apples, onions, and garlic. The apples and cider here balance the sourness of the sauerkraut.

Braised Cabbage and Beans

This Braised Cabbage and Beans recipe is a hearty, plant-based dinner that’s for a soul-warming meal on a cold day. It starts by crisping up wedges of green cabbage before slowly simmering them alongside nutritious beans, onions, and garlic in a vegetable stock. The long cooking time softens the cabbage and tenderizes the beans into one brilliant medley.

Braised Red Cabbage with Apples

This ideal pairing makes a great partner to any of the recipes above. This Braised Red Cabbage with Apples transforms the tart red cabbage and apples into a savory, German-inspired side. The balsamic vinegar and a touch of brown sugar balance the cabbage’s natural bitterness while allspice infuses the dish with warm fall spices too.

Story by Kylie Thomas

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