Gnocchi with Arugula Pesto and Shrimp

By

-

August 8, 2025

An above shot of a plate of Gnocchi with Arugula Pesto and Shrimp.

Gnocchi with Arugula Pesto and Shrimp is a dish that proves comfort food doesn’t have to be predictable. It begins with pillowy-soft gnocchi—light yet satisfying—which are pan-seared in clarified butter until golden and slightly crisp on the outside. Skip the traditional basil-Parmesan pesto. This version takes a bold detour with peppery arugula, earthy walnuts, and nutty, melty Gruyère. The result is a vibrant green pesto that’s richer and more complex, yet still fresh and herbaceous.

Argentinian red shrimp, known for their natural sweetness and delicate texture, are lightly tossed with the pesto and seared just until tender. A squeeze of lemon and a pinch of gochugaru (Korean chili flakes). Together, they brighten the whole dish, adding subtle citrus and a flicker of heat that keeps every bite interesting.

This dish strikes the perfect balance between casual and elevated. It’s a weeknight dinner that feels like a restaurant indulgence — unexpected, elegant, and absolutely delicious.

Print

Gnocchi with Arugula Pesto and Shrimp

Author: Veda Sankaran
Yield: Serves 4

Print Recipe

Description

A dish that brings bold, peppery greens and sweet, succulent shrimp together in a deeply satisfying way.

Ingredients

Scale

1 package gnocchi
Clarified butter
½ lb Argentinian red shrimp
2 cups packed arugula leaves
⅓ cup walnuts
2 cloves of garlic
Juice of ½ lemon
¾ tsp gochugaru or other red chili flakes
1 cup grated gruyere cheese
⅓ cup olive oil
Salt

Cook Mode Prevent your screen from going dark

Instructions

To make the pesto, place the arugula leaves, walnuts, garlic, lemon juice, red chili flakes, gruyere cheese, olive oil, and a little salt into a small blender container. Blend in pulses until smooth. Taste and adjust salt as necessary.
Make the gnocchi according to the package directions. Once cooked, heat a skillet and add clarified butter to coat the bottom. Lightly sauté the gnocchi and remove.
Add about 1 ½ tablespoons of the pesto to the shrimp and stir to coat. Add a little more clarified butter to the skillet and cook the shrimp for about 2-3 minutes on each side.
To plate, either place a dollop of pesto on the center of your plate and top with the gnocchi and shrimp or toss the gnocchi with the pesto and serve with the shrimp.

Notes

Pesto is usually made with Parmesan cheese, but this pesto uses Gruyére, definitely non-traditional.

Recipe by Veda Sankaran
Food by Curtis Gamble

Dutch Treat Beef Stew

By

Abdul Rafay

-

August 8, 2025

0

A large, copper pot of beef stew with bay leaves, a small plate of the stew next to a larger plate of french fries.

In the province of Limburg, a dark syrup made from organic, heirloom varieties of apples and pears sweetens the long winter days to come. It’s quite a process, with 1200 pounds of fruit yielding 140 pounds syrup after many hours cooking over a wood fire in a copper kettle. You can find a jar of real Dutch appelstroop online…and make a fantastic stew with it! Bon appetite! Simple ingredients, slow cooking, and cozy vibes all in one dish.

Other Stew Recipes Like Our Dutch Treat Beef Stew

Philadelphia Pepper Pot Stew

Persian Lamb and Kidney Bean Stew

Mediterranean Stew

Beer Brat Stew

Print

Beef Stew with Beer and Apple Pear Syrup

Author: Ingmar Niezen
Yield: Serves 4 to 6 1x

Print Recipe

Description

A sweet apple and pear syrup from Limburg adds rich flavor to a hearty beef stew with beer and garlic.

Ingredients

Scale

2 onions
2 ¼ lb beef
4 tbsp flour
2 oz butter
2 bay leaves
4 sprigs fresh oregano
1 cup of beef stock
5 sundried tomatoes, cut in strips
1 ¼ cup dark brown beer
1 head of garlic
4 tbsp apple pear syrup

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees. Dice the onions and set aside. Cut the meat into 1-inch chunks and sprinkle with salt, pepper, and flour.
Melt the butter in a large casserole on a medium heat. Brown the meat on all sides.
Add the onion and sauté for another two minutes. Add the bay leaves, oregano, beef stock, sundried tomatoes and finally the dark beer. Place the covered casserole in the preheated oven for 1½ hour. Brush some olive oil on the garlic head and place as well in the oven.
Take it out after an hour or when it becomes soft. Cut the top off and squeeze the softened garlic into a bowl.
Mash with the Apple Pear Syrup. Add this to the stew.
Leave in the oven for at least another hour. Serve the beef with French fries.

Recipe and Food Styling by Ingmar Niezen
Story and Prop Styling by Marian Flint
Photography by Maarten Vanderwal

Subscribe to TABLE Magazine’s print edition.

Bet the Ranch

By

Jordan Snowden

-

August 8, 2025

0

In a high ball glass sits a clear-ish drink, called Bet the Ranch

There are two ways to identify a perfect summer cocktail: the fizziness factor and simplicity. Our take on traditional Ranch Water, dubbed Bet the Ranch, embodies both of these principles with an added splash of zest and tartness underscored by the beauty of a young Blanco tequila.

What is Ranch Water?

Ranch Water is a classic West Texas cocktail that’s as unfussy as it is refreshing. Made with just three ingredients — blanco tequila, freshly squeezed lime juice, and Topo Chico mineral water. It’s a light, bubbly drink that’s perfect for hot weather or anytime you want something crisp and clean. Unlike a margarita, Ranch Water skips the sugary mixers and goes for a more stripped-down, citrusy profile. The drink’s hallmark is its effervescence, thanks to Topo Chico’s famously strong carbonation. This gives it a satisfying fizz and a touch of minerality. Traditionally served in a tall glass over ice, Ranch Water is beloved for its simplicity, low sugar content, and thirst-quenching appeal.

Print

Bet the Ranch

Author: Gabe Gomez

Print Recipe

Description

Our take on traditional Ranch Water adds a splash of zest and tartness underscored by the beauty of a Blanco tequila.

Ingredients

Scale

3 ounce, Blanco tequila
3 ounce, Topo Chico
1/2 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
Fresh lime wedge for garnish
Tajin Classic Seasoning to salt the glass rim (optional)
Fresh jalapeno slice for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season, if preferred, a high ball glass rim with Tajin. Fill glass with ice. Add tequila, Topo Chico, lime juice, and grapefruit juice. Stir gently. Garnish and enjoy!

Recipe by Gabe Gomez

Apple Donuts, A Healthy Kids Treat

By

Abdul Rafay

-

August 8, 2025

0

A colorful overhead view of a table with plates of sliced apples decorated to look like donuts with various toppings, with bowls of candy and sprinkles, and children's hands reaching for the food.

Apples are packed with essential vitamins, antioxidants, and dietary fiber, all important parts of a healthy diet. The same cannot generally be said for donuts. That’s why this recipe for Apple Donuts is such a gem. You can enjoy these donuts without guilt because they’re pretty good for you.

Why Apples?

An apple a day keeps the doctor away, and health is the number one priority when it comes to our kids. Apples are packed with essential vitamins, antioxidants, and dietary fiber – all-important parts of a healthy diet.

How to Make Apple Donuts

The Ideal Apple

Any kind of apple will do for this edible craft, but bigger is better. It’s important to have enough surface area to support all your delicious topping choices. Try Braeburn, Fuji, or Gala.

How to Cut the Apple

Start by cutting the top and bottom off of the apple and discarding the cut ends. Then, laying the apple on its side, cut it into three to four discs of equal thickness. Before cutting your apple into discs, you can use a corer to achieve the hollow center. You could improvise by using any circular metal object to pop out the core after the apple has been sliced. We recommend icing tips for this approach.

Tips for Applying Your Toppings

Given that apples are about 80 percent water, it can be pretty difficult to get spreads to stick to them – they slide right off. To make applying your toppings easier, pat down the apples with a paper towel after cutting them.

Creative Ideas

If you want to achieve the ever-popular rainbow unicorn effect that we’re so fond of, start with a white base – we used cream cheese, but Greek yogurt is another excellent option – and add color to your heart’s content.

Add Natural Color to Your Apple Donuts

A natural way to achieve this colorful effect is by using the juice of fruits and vegetables; beets produce a vibrant magenta, blueberries a bright purple, carrots a stunning orange, pomegranates a bold red, spinach a striking green, and red cabbage a subtle blue. While spinach doesn’t sound like it would go very well with a sweet apple “donut,” when used in small amounts, these natural colorants don’t affect the taste of your dish.

A Nutritious Design

If you’re concerned less about looks and more about nutritional value, nut butters, hummus, and avocado make excellent vegan spreads, especially if you’re craving something savory. For those of you with a sweet tooth, cookie butter, hazelnut spread, and classic caramel make the perfect sticky base for your crunchy candy toppings.

Topping Ideas

When it comes to toppings, the possibilities are endless – anything goes. A few of our favorites are berries, granola, chocolate chips, and sprinkles, but you can also add chopped nuts such as almonds and cashews for a dose of healthy fats, or even flax and chia seeds for added crunch and fiber. Whatever treats you choose, a fun and functional way to display them is in an artist’s palette – each topping gets its own compartment and it plays up the creative feel of the craft.

Story by Caitlin Cesa
Styling and Photography by Andrea Ahedo

Subscribe to TABLE Magazine’s print edition.

Aperol Sour

By

Jordan Snowden

-

August 8, 2025

0

An above shot of two Aperol sour cocktails, light red in color, garnished by lemon slices.

The blueprint for a sour is simple: spirit, sugar, and citrus — and the Aperol Sour fulfills this plan to perfection. This modern twist on the classic cocktail combines zesty, orange-forward Aperol with a splash of gin for a floral, lightly bitter, and incredibly refreshing drink. Add lemon juice for brightness, simple syrup for balance, and — if you’re feeling fancy — an egg white for that smooth, frothy finish. It’s simple, elegant, and utterly delicious.

Sours have been part of the drinking repertoire for centuries, forming the foundation for countless classics like the penicillin, daiquiri, and margarita. First recorded in the 1800s, the whiskey sour was used by sailors to fend off scurvy at sea. From there came the gin sour — a lighter, more floral take — and later, Peru’s national favorite, the pisco sour. Bartenders have continued to riff on the formula, crafting everything from sweet Amaretto sours to bracing gimlets and bourbon-forward Sidecars. The Aperol Sour is a bright, modern addition to this timeless family.

Print

Aperol Sour

Author: Maggie Weaver

Print Recipe

Description

The blueprint for a sour is simple: spirit, sugar, and citrus.

Ingredients

Scale

1 ½ oz Aperol
1 ½ oz gin
¾ oz lemon juice
1 bar spoon of simple syrup
Egg white (optional, for foam)
Lemon wheel, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Add ice to a coupe glass and set aside. Add Aperol, gin, lemon juice, simple syrup, and egg white, if using, to a shaker. Add ice and shake (until frothy, if using an egg white). Dump out the ice in the coupe and strain the cocktail into the chilled glass. Garnish with citrus and sit down to enjoy…perhaps with a saucy, spicy bruschetta.

Recipe and Story by Maggie Weaver
Photography by Dave Bryce
Styling by Justin Matase

Pan Sautéed Trout with Polenta and Wild Mushroom Gravy

By

Keith Recker

-

August 8, 2025

0

A plate of pan-seared trout with noodles and vegetables next to a red bowl of creamy polenta with wild mushrooms and shaved parmesan, all on a weathered red wooden surface with a red napkin.

If you’re looking for recipes that are both comforting and full of flavor, this guide has you covered. We’re bringing you two delicious dishes that are easy to make at home yet taste like something from your favorite restaurant. From the crispy, golden perfection of Pan Sautéed Trout to the rich, earthy goodness of Polenta with Mushrooms and Wild Mushroom Gravy, these recipes are perfect for weeknight dinners or special occasions.

More on Our Pan Sautéed Trout with Polenta and Wild Mushroom Recipes

The Pan Sautéed Trout is a quick, elegant dish that pairs tender, flaky fish with a buttery, paprika-kissed crust. It’s light, flavorful, and ready in minutes — ideal for when you want something fresh and satisfying without spending hours in the kitchen.

For a heartier recipe option, the Polenta with Mushrooms and Wild Mushroom Gravy delivers pure comfort in every bite. Creamy, cheesy polenta is topped with roasted seasonal mushrooms and a savory garlic-infused gravy, making it a warm and filling dish that’s perfect for cozy evenings.

Print

Pan Sauteed Trout

Author: Keith Recker

Print Recipe

Description

Crispy golden trout cooked in butter and oil, seasoned with paprika and pepper—simple, tasty, and ready in minutes.

Ingredients

Scale

1 cup flour
1 tsp salt
1 ½ tsp pepper
½ tsp smoked paprika
4 tsp butter
1 tbsp oil

Cook Mode Prevent your screen from going dark

Instructions

Pat filleted trout dry with paper towels. Heat a skillet.
Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour.
Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter.
When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning.
Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.

Print

Polenta With Mushrooms and Wild Mushroom Gravy

Author: Keith Recker

Print Recipe

Description

Creamy polenta topped with roasted wild mushrooms and a rich garlic mushroom sauce—warm and full of flavor.

Ingredients

Scale

For the gravy:

3 handfuls of wild mushrooms
1 tsp olive oil
3 cloves of garlic
½ cup dry white wine
1 bay leaf
½ tsp fresh thyme leaves
1½ cup stock (chicken or vegetable)
1 tsp butter
2 tbsp flour
Salt and pepper, to taste

For the mushrooms:

1 ½ lb wild mushrooms (seasonal mix of chanterelle, hen of the woods), largest chopped into ½-inch pieces
4 tbsp fresh parsley leaves, chopped
1/4 cup olive oil (possibly a touch more)
Salt and pepper, to taste

For the polenta:

½ tsp salt
2 cup polenta
1 tsp pepper
3/4 cup freshly-grated Parmigiano cheese
2 tbsp butter

Cook Mode Prevent your screen from going dark

Instructions

Place wild mushrooms in a bowl with 1 cup warm water and let them soften for about 30 minutes. Remove the mushrooms with a slotted spoon. Save the flavorful water! Chop the mushrooms and set aside.
While the mushrooms are macerating, preheat oven to 400 degrees. On two to three rimmed metal baking trays, gently toss mushrooms with parsley, oil, salt, and pepper. Roast for 10 minutes and set aside.
Heat oil in a saucepan, and sauté garlic for a minute or two. Add wine, bay leaf, and thyme, and simmer for about 5 minutes to reduce the wine. Add chopped mushrooms, stock, and the water used to soak the mushrooms. Simmer until you have just over a cup left. Take out the bay leaf.
In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer for 3 minutes until sauce thickens. Add salt and pepper to taste. You might enjoy a peppery zing here, so be generous.
Bring 6 cups water to a boil. Add salt. Lower the heat and add the polenta, whisking as you go to remove lumps. Stirring every couple of minutes with a wooden spoon, cook 15 to 20 minutes until thick. Turn off the stove. Stir in the cheese and butter, salt, and pepper. Serve immediately with gravy and roasted mushrooms.

Recipes by Keith Recker
Food Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Maple Curry Salad Dressing

By

Keith Recker

-

August 8, 2025

0

A large bowl of fresh, leafy green salad with a smaller serving on a plate with pita bread

The contrast of sweet and spice balance out in a homemade Maple Curry Salad Dressing. We suggest whisking up a batch of this dressing, serving a tossed fresh greens salad alongside fresh baked pita slathered with Lebanese labneh and pickled wild cucumbers. Then, top it all with a sprinkle of green za’atar for a Middle Eastern-inspired lunch.

Other Salad Recipes to Try This Maple Curry Dressing On

Substitute the dressings or vinaigrettes for the Maple Curry recipe to shake things up from your regular greens.

Panzanella with Roasted Tomatoes

Winter Greens Salad

Shaved Brussels Sprouts Salad

Print

Maple Curry Salad Dressing

Author: Keith Recker

Print Recipe

Description

Pairing fresh greens with a simple maple curry dressing for a tasty, healthy meal.

Ingredients

Scale

1/2 tsp salt
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp crushed aleppo pepper
1/2 tsp fresh orange or lemon zest
3 tbsp maple syrup
2 tbsp white balsamic vinegar
1/2 cup grapeseed oil

Cook Mode Prevent your screen from going dark

Instructions

Whisk together all ingredients except oil, and let rest for 30 minutes.
After resting, add oil and whisk together until thick. Use it immediately to dress a very fresh salad of strongly flavored greens.
You might head out to your yard to gather fresh dandelion and garlic mustard leaves to add to the bowl. (Wash them well.)

Recipe by Keith Recker

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Stacked Eggplant Parmesan

By

Kylie Thomas

-

August 8, 2025

0

A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Eggplant Parmesan is a classic dinner recipe that has been filling up stomachs and satisfying taste buds for decades. As the years go on, more variations of this Italian staple continue to develop. One of our favorites is Martha Stewart’s Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce. As you slice into our Martha Stewart-Inspired Stacked Eggplant Parmesan, you’ll see exactly how well the goodness stacks up in the recipe.

What is a Béchamel Sauce on These Eggplant Stacks?

Béchamel sauce is a classic white sauce and one of the five French “mother sauces.” It’s a simple yet versatile sauce that comes from a nicely cooked roux of butter and flour, to which milk is gradually added while whisking to create a smooth consistency. You can add seasonings and herbs like garlic, salt, pepper, and nutmeg into the mixture. It’s is a fundamental building block in many dishes due to its mild, savory flavor and its comforting consistency. The Béchamel sauce in this recipe for Eggplant Stacks adds a creamy component without overpowering the other flavors.

Print

Martha Stewart-Inspired Stacked Eggplant Parmesan

Author: Veda Sankaran

Print Recipe

Description

Crunchy and cheesy with a tomato and bechamel sauce on top.

Ingredients

Scale

For the eggplant parmesan:

2 eggplants (each weighing approximately 1 ¼ lb) enough for 24 rounds
1/2 cup of olive oil, divided
8 oz fresh mozzarella
2 oz parmesan, grated
2 cups tomato sauce
1 cup of canned san marzano tomatoes, hand crushed
1 lemon, zest only
2 anchovy fillets in oil
Calabrian chili paste to taste
¾ cup thinly sliced fresh basil
1 cup panko breadcrumbs
1 tbsp olive oil
Salt
Pepper
Italian seasoning
Fresh oregano for garnishing

For the bechamel sauce:

2 tbsp unsalted butter
2 cloves of garlic sliced
¼ cup of all purpose flour
1 1/4 cups whole milk
Salt to taste
Black pepper to taste
Nutmeg, a few pinches

Cook Mode Prevent your screen from going dark

Instructions

For the tomato sauce:

Using a mortar and pestle, crush the anchovy, the zest of 1 lemon, and however much Calabrian chili paste you want, until combined.
In a small saucepan, heat 1/4 cup olive oil. Place in the crushed anchovy, lemon zest, calabrian chili mixture. Stir and cook for 30 seconds.
Crush the San Marzano tomatoes with your hand directly into the saucepan. Simmer for a few minutes. Then add store bought tomato sauce of your choice. Simmer until flavors all combine, approximately 10-15 minutes. Season with salt to taste.

For the eggplant:

Slice the eggplant into 1/4 to 1/2 inch rounds. Salt and place the rounds in a bowl. Refrigerate overnight if possible or at least for 5 hours.
Once you remove the eggplant from the refrigerator, rinse and pat dry.
Line two large baking sheets with parchment paper. Place the eggplant rounds in a single layer on the baking sheets. Brush both sides with olive oil.
Then, place in a preheated 400 degree oven for 12 minutes. Open and flip the eggplant slices and continue cooking for an additional 10 to 13 minutes, checking to make certain they don’t burn.

For the breadcrumbs:

Combine the panko breadcrumbs with the olive oil, salt, pepper, and Italian seasoning and set aside.

To assemble: 

Preheat the oven to 350 degrees.
Reline baking sheets with fresh parchment paper. Place a third of the rounds in a single layer. Sprinkle each eggplant slice with the shredded parmesan cheese, then a layer of the fresh mozzarella. Top this with a spoon of the tomato sauce and sliced basil, Season with salt and pepper. Place an eggplant round on top and repeat the steps.
For the last round, switch the cheese and sauce, so that you end with the cheese on top. Sprinkle on the seasoned breadcrumbs and bake for 20-25 minutes or until the cheese is melted.
Drizzle on the bechamel sauce before serving. Garnish with fresh oregano leaves.

For the bechamel sauce:

Melt the butter in a saucepan. Place in the sliced garlic and simmer for 2 minutes to let the garlic infuse the butter. Remove the slices of garlic before proceeding to the next step.
After removing the garlic, sift in the ½ cup of flour, stirring continuously for about 3-4 minutes or until sand colored. Do not let the flour brown.
At this stage add in the cold milk, whisking continuously so as to combine and break up any lumps. Simmer for 5 minutes, whisking constantly until the sauce coats the back of a spoon.
Remove from the heat and season with salt, pepper, and nutmeg.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

One Pot French Onion Soup

By

Justin Matase

-

August 8, 2025

0

A single serving of French onion soup in a red crock with melted cheese overflowing the sides, a bottle of red wine and a wine glass, and a large onion and garlic clove in the background.

When warm afternoons give way to chilly evenings, the soup pot beckons. Paired with a fresh green salad and a glass of red wine, this One Pot French Onion Soup is a delicious family meal.

Is French Onion Soup Really French?

Yes, indeed. French onion soup is really French. It’s a bit of la Belle France in a bowl! Onions were inexpensive and plentiful, and this soup emerged as a staple of French households everywhere. The much-loved version we know today comes about in the 19th century, but its roots are older.

Its story stretches back to the 17th century, when onions were plentiful and inexpensive, sustaining both peasants and city dwellers. Early recipes were simple broths, but by the 19th century, the dish took on the form we know today: slow-caramelized onions simmered in rich beef stock, crowned with toasted bread and melted cheese.

This gratinéed presentation became a hallmark of Parisian bistros, especially around the bustling Les Halles market, where the soup was celebrated as both fortifying breakfast for workers and a legendary cure for long nights of wine. Its balance of sweetness from onions, savoriness from stock, and indulgence from bubbling Gruyère is uniquely French.

Though onion soups exist worldwide, the French transformed it into culinary heritage. Each steaming bowl still carries the essence of Paris—rustic, soulful, and timeless.

Print

French Onion Soup

Author: Justin Matase

Print Recipe

Description

A rich and comforting French onion soup made with caramelized onions, beef broth, and wine, topped with sourdough bread and melted Swiss cheese.

Ingredients

Scale

4 onions, large, sliced into 1-inch matchsticks
1/2 cup butter
2 cloves of garlic, minced
8 sprigs of fresh thyme, divided
3/4 cup Madeira wine
1/2 cup red wine
8 cup beef broth
1/4 lb Swiss cheese, thickly sliced
1 loaf of sourdough bread
1 tsp salt
1 tsp pepper
Additional salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a thick-bottomed pot over medium heat, cook onions, six sprigs of thyme with leaves removed from the stems, garlic, salt, pepper and butter to your pot for approximately 30 minutes, until the onions are caramelized.
Add red wine and madeira wine and simmer for 3 minutes. When you can no longer smell the alcohol evaporating, add beef stock and remaining 2 whole sprigs of thyme and simmer for 45 minutes to 1 hour. Remove the thyme sprigs before serving.
Ladle onion soup into an oven-proof bowl, and top with a piece of sourdough bread and swiss cheese. Place under broiler set to low for three to five minutes. Watch carefully and remove when the cheese is bubbling and slightly browned. Serve immediately with a glass of hearty red wine.

Recipe by Justin Matase

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Taco Casserole

By

Kylie Thomas

-

August 8, 2025

0

A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Get ready to shake up your taco night party with a little help from the queen of entertaining herself, Martha Stewart. Inspired by Martha Stewart’s recipe, this Taco Casserole is a fun, fiesta-in-a-pan that takes all the bold, zesty flavors you love and bakes them into one easy meal. Layers of savory ground beef, salsa, and cheese, meet a golden, crunchy corn chip crust on top. Say goodbye to all the time and mess it takes to prep your taco and spend your time eating this meal instead.

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

A cast iron skillet is the perfect way to cook this Taco Casserole since this versatile cookware houses every step of the recipe. Its heat retention and heat distribution ensure that the casserole bakes evenly. Plus it also gifts you that bubbly, browned crust on top. You can sear the ground beef directly in the skillet on the stovetop then just add in the rest of your ingredients. And because of its durability, the cast iron skillet can go straight from the oven to the table, keeping the casserole warm the whole way.

Print

Martha Stewart-Inspired Taco Casserole

Author: Veda Sankaran

Print Recipe

Description

Why struggle with messy tacos when you can have a Taco Casserole instead?

Ingredients

Scale

1 lb ground beef
Salt and freshly ground pepper
2–3 tbsp neutral oil
2 small or 1 large bay leaf
1” piece cinnamon stick or a few pinches of cinnamon powder
4 cloves of garlic, finely minced
1/2–2 serrano chilies, finely chopped (based on your preferred heat level)
1 small green bell pepper, diced (3/4  cup)
1 small red bell pepper, diced (3/4 cup)
1 medium white onion, diced (1 ½ cups)
1/2 tsp dried oregano
1/2 tsp paprika
1/2  tsp ground cumin
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
Pinch of sugar
1 cup beef broth
1 can (15 oz) black beans, drained and rinsed
¾ bag (approximately 4 cups) yellow corn tortilla chips, slightly crushed
1 ¼ cup freshly shredded Monterey jack cheese (5 oz)
1 ¼ cup freshly shredded sharp cheddar cheese (5 oz)
Thinly sliced radish, thinly sliced jalapeno, grilled red onions, sliced black olives, sour cream, and fresh cilantro leaves for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees.
Heat a 10 inch cast iron skillet on the stovetop. Place in the ground beef, sprinkle with salt and pepper and cook, breaking up the meat into small pieces until the meat browns. Take off the heat and drain in a colander to remove excess oil.
In the same skillet, add enough oil to coat the bottom of the skillet. Once heated, add in the bay leaves and cinnamon. Once fragrant but before the whole spices burn, add the garlic and serrano chilies. Stir and cook for 30 seconds before placing in the diced peppers and onions, along with the oregano, paprika, and cumin.
Stir and sauté until the vegetables are softened. Remove cinnamon stick and bay leaf, before adding the tomato paste and diced tomatoes with a pinch of sugar. After 2 minutes, place in the black beans and beef broth and simmer for 3 minutes or so.
Place the browned beef back into the skillet and simmer together until all the flavors combine, 5-7 minutes. Taste and add salt and pepper.  Adjust seasonings as necessary. Remove from heat and set aside.
Place the chips in a large bowl and toss with 1 cup each of the Monterey Jack and Sharp Cheddar cheeses. Top the ground meat mixture with the chips and sprinkle on the remaining ¼ cup each of the cheeses.
Place the skillet in the preheated oven and bake until the cheese is melted and golden, approximately 3 minutes. Serve with accompaniments.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

.cls-1{fill:#111;}Table Magazine

Description

Ingredients

Instructions

Notes

Other Stew Recipes Like Our Dutch Treat Beef Stew

Description

Ingredients

Instructions

What is Ranch Water?

Description

Ingredients

Instructions

Why Apples?

How to Make Apple Donuts

The Ideal Apple

How to Cut the Apple

Tips for Applying Your Toppings

Creative Ideas

Add Natural Color to Your Apple Donuts

A Nutritious Design

Topping Ideas

Description

Ingredients

Instructions

More on Our Pan Sautéed Trout with Polenta and Wild Mushroom Recipes

Description

Ingredients

Instructions

Description

Ingredients

For the mushrooms:

For the polenta:

Instructions

Other Salad Recipes to Try This Maple Curry Dressing On

Description

Ingredients

Instructions

What is a Béchamel Sauce on These Eggplant Stacks?

Description

Ingredients

For the eggplant parmesan:

For the bechamel sauce:

Instructions

For the tomato sauce:

For the eggplant:

For the breadcrumbs:

To assemble:

For the bechamel sauce:

Is French Onion Soup Really French?

Description

Ingredients

Instructions

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

Description

Ingredients

Instructions

Create a free account, or log in.

Upgrade your subscription

Table Magazine

To assemble: 