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Haitian Pumpkin-Beef Soup (Joumou)

By
Samuel
-
0
Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

What is pikliz?

Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.

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Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

Haitian Pumpkin-Beef Soup (Joumou)

  • Author: Cheryl Alters Jamison
Print Recipe

Description

A symbol of Haitian independence and resilience.

Ingredients

Scale

For the Pikliz:

  • 1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
  • 2 cups shredded cabbage
  • ½ medium yellow onion, coarsely grated
  • 1 medium carrot, coarsely grated
  • 1 small celery rib, minced
  • 1 green onion, with light green top, sliced thin
  • 1½ tsp salt
  • ½ tsp whole black peppercorns
  • 2 whole cloves
  • 1½ cups white or cider vinegar, or more as needed

For the Soup: 

  • 1 lb boneless beef chuck, cut into ½ cubes
  • Juice of 1 medium lime
  • 1/3 cup pikliz
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 green onions, sliced, plus more for garnish
  • 1 tsp fine sea salt, plus more to taste
  • ½ teaspoon dried thyme
  • 2 tbsp vegetable oil or other neutral-flavored oil
  • 2 medium carrots, sliced
  • 1 leek, dark green tops discarded
  • 15-oz can pumpkin puree
  • 5 cups water, or more as needed
  • 6 oz red waxy potatoes, chunked
  • ½ small cabbage, chunked
  • 1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
  • 1 tsp fine sea salt, or more to taste
  • ½ cup uncooked vermicelli or fideos

Instructions

For the Pikliz:

  1. Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
  2. Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
  3. Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.

For the Soup:

  1. Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
  2. Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
  3. Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
  4. Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
  5. Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
  6. Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

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Eggplant Recipes That Are Simple But Delicious

By
Kylie Thomas
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0
A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

It doesn’t take much to cook up an eggplant recipe that tastes like it came from a 5-star kitchen. With just a few eggplants from your local farmers market, you can make anyone a fan of eggplant. A blend of seasonings, various cooking methods, and a bit of passion, take this vegetable from basic to brilliant. Let us know if you still see eggplant the same way after making a couple of these simple recipes.

Eggplant Recipes That Are Simple But Delicious

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

A dish of rye crisps topped with tomato ragout and wine glasses surrounding the dish.

The traditional flavors of the Middle East dress up eggplant in this Batarsh and Tomato Ragout recipe. A savory tomato sauce coats wood-fired eggplant in a spread that you’ll want to eat by the spoonful. It tastes wonderfully complex, but it’s easier to put together than you’d think.

Savory Eggplant Jam with Homemade Crackers

A plate holds an Eggplant Jam that sits beside an array of placed homemade crackers on another small plate.Try Savory Eggplant Jam with Homemade Crackers as a snack or appetizer for a dinner party. You’ll fall for the delicate, savory flavor and crispy crunch of perfectly made crackers. Though if you are looking to ditch the extra carbs, you can always exchange the homemade crackers for carrot sticks or other vegetables.

Low-Carb Eggplant Napoleon

two slices of eggplant with hummus in between and a yogurt sauce with cherry peppers, Kalamata olives, and sesame seeds on top. Low Carb Eggplant NapoleonThis healthy lunch option takes roasted or pan-fried eggplant slices and slathers them in hummus-sour cream, greek yogurt, and tomatoes, olives, and sesame seeds. The best part is you don’t have to worry about the breading of regular Eggplant Napoleon, though you will still get the same great flavor and crisp.

Sticky Eggplant with Pickled Garlic Blossoms

Sticky eggplant in a. bowl with garlic blossoms on top of a piece of granite.Japanese eggplants, bathed in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and honey alongside pickled garlic blossoms. This dish will take you on a quick trip to Southeast Asia. 

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate This recipe may look complicated at first glance, but when you break down each element, it’s clear that you’ll be able to put together a dinner that’s impressive and simple to master. The Eggplant Compote is truly the star here and can be cooked in less than half an hour to add to any dish of your choosing.

Sweet Fried Eggplants

A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Honey is the key to making these eggplants so delectable. Withis quick snack will be your go to for in between lunch and dinner or even breakfast and lunch. Or, you can also serve it along with a salad and make a vegetarian meal out of this recipe.

Martha Stewart-Inspired Stacked Eggplant Parmesan

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

One of our favorite eggplant recipes is this Martha Stewart-Inspired Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce.

Eggplant and Smoked Mozzarella Tart

An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Each slice of this Eggplant and Smoked Mozzarella Tart offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

Story by Kylie Thomas

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Asparagus Ravioli

By
Jordan Snowden
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0
An above shot of Asparagus ravioli on a small white plate.

Celebrate asparagus season in the most delicious way with this handmade Asparagus Ravioli recipe—complete with a zesty preserved lemon vinaigrette that adds a bright, unexpected twist. From kneading silky egg pasta to blending a rich, creamy filling of asparagus, Parmesan, and cream cheese, this dish is a rewarding kitchen project that turns simple ingredients into something truly special. Whether you’re looking for a spring dinner centerpiece or a fresh take on homemade pasta, this Asparagus Ravioli delivers vibrant flavor, impressive presentation, and the satisfaction of scratch cooking.

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An above shot of Asparagus ravioli on a small white plate.

Asparagus Ravioli

  • Author: Kristin Butterworth
  • Yield: Serves 4-6 1x
Print Recipe

Description

Celebrate asparagus season in the most delicious way.

Ingredients

Scale

Egg Pasta

  • 2 ½ cups 00 farina flour
  • ¾ tsp kosher salt
  • 2 whole eggs
  • 3 egg yolks
  • 1 tbsp olive oil

Asparagus Ravioli Filling

  • 1 lb asparagus, roughly chopped
  • 6 tbsp cream cheese
  • ¼ cup Parmesan cheese
  • ½ tsp minced garlic
  • Salt and pepper, to taste

Preserved Lemon Vinaigrette

  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 3 tbsp preserved lemon, brunoise-cut or small dice
  • Salt and pepper, to taste

Instructions

Egg Pasta

  1. In a KitchenAid or similar mixer combine the flour and salt. Add eggs, yolks, and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
  2. Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 40 minutes.
  3. Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dishtowel when not in use. Using a pasta roller, set to the thickest (widest) setting, roll one piece of dough out onto a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
  4. Reduce the setting, and repeat rolling and folding the dough, passing it through the machine until you reach the “number 2” thickness.
  5. Cut the pasta into desired size for the raviolis. Place cut pasta on a flour-dusted sheet tray and cover with a dishtowel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top.

Asparagus Ravioli Filling

  1. Bring a medium pot of well-salted water to a boil over high heat. Have ready a bowl of ice water to shock the asparagus to stop the cooking process. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. In a food processor (or by hand), chop the asparagus very finely and transfer to a medium bowl. Add the cream cheese, Parmesan, and garlic to the chopped asparagus; mix well. Season to taste with salt and pepper.
  2. For the ravioli: Arrange your cut pasta on a work surface. Put 1 level tablespoon of the asparagus filling in the center of each piece of dough. Using a spray bottle, moisten the edges of each with water. Top each with another piece of pasta and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth or freeze until ready to use.

Preserved Lemon Vinaigrette

  1. Combine all ingredients in a small mixing bowl with a whisk. The honey and Dijon should emulsify the vinaigrette but you will need to mix before serving. Feel free to adjust the dressing with salt and pepper and maybe some additional honey if needed.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Food by Chef Kristin Butterworth
Story and Prop Styling by Keith Recker
Photography by Dave Bryce

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Watermelon Steak Salad

By
Jordan Snowden
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0
An above shot of a bowl filled with brightly colored fruit, making up a watermelon steak salad.

Watermelon has always been that one fruit that can spark up nostalgia for me: it’s a remembrance of summer evenings or afternoon family picnics. On any given summer night, my mother and father would have a watermelon wedge waiting for me; it was just something that was always there. It’s also one of those ingredients that tends to go well with a variety of flavors. Be it spicy, salty, tart, acidic, or bitter – they all seem to work. This time of year is great for many other fruits and vegetables – tomatoes, radish, bitter greens, and other melon varieties – which, luckily, all complement watermelon very well. This Watermelon Steak Salad dish will show that although watermelon is great on its own, there are many flavor profiles that pair great with it, too.

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An above shot of a bowl filled with brightly colored fruit, making up a watermelon steak salad.

Watermelon Steak Salad

  • Author: Steve Paul
Print Recipe

Description

This dish will show that although watermelon is great on its own, there are many flavor profiles that pair great with it, too.

Ingredients

Scale

Watermelon Steak Salad

  • 1/4 seedless watermelon
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp lemon zest

Mint Labneh

  • 1 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/4 cup heavy cream
  • 3/4 tsp salt
  • 3 tbsp mint, chopped
  • 3 tbsp parsley, chopped

Citronette

  • 2 lemons, zest and juice
  • 1 lime, zest and juice
  • 1 1/2 tsp chopped garlic
  • 1/4 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tsp ground black pepper
  • 1 tbsp salt
  • 1 cup olive oil

Pickled Coix Seed

  • 1/4 cup coix seed
  • 1/4 cup white vinegar
  • 1 cup water
  • 1 pinch of turmeric
  • 1 tbsp sugar
  • 1 1/2 tsp salt

Jicama Relish

  • 1/2 cup jicama, peeled, small dice
  • 1/2 cup cantaloupe, peeled and deseeded, small dice
  • 1/4 cup pickled coix seed
  • 2 tbsp chopped chives
  • 1/4 citronette

Bread-and-Butter-Cucumber

  • 1/2 seedless cucumber, small dice
  • 2 cups apple cider vinegar
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 1/2 tsp turmeric
  • 3/4 tsp celery salt

To assemble: 

  • 1 tbsp black sesame seed
  • 1 tbsp toasted white sesame seed
  • 1/2 cup feta, crumbled
  • 1/4 watermelon radish, thinly shaved, stored in ice water
  • 1/2 fennel bulb, thinly shaved
  • 1 head blonde frisee, picked
  • 1/2 jalapeño, thinly shaved
  • 6 cherry heirloom tomatoes, halved
  • 1 grapefruit, supremed
  • 2 mint leaves
  • Olive oil, to garnish

Instructions

Watermelon Steak Salad

  1. Cut off the rind and cut into steaks ¾-inch thick, 4 inches long, and 2 1/2 inches wide, 3 to 4 steaks depending on the size of the melon. Mix the salt and sugar together and sprinkle on the steaks. Top the steaks with the lemon zest and seal in a Ziplock bag, removing as much air as possible, and set in the refrigerator with a weight on top of it. A dinner plate or two would be fine.

Mint Labneh

  1. Using a strainer and cheesecloth, strain some of the liquid out of the yogurt for an hour or longer if you can. Once strained, add all ingredients together in a blender and blend until smooth.

Citronette

  1. Add all ingredients except the oil in a blender and blend until smooth. With the blender running, start adding the oil slowly with a thin stream until all incorporated.

Pickled Coix Seed

  1. Add all ingredients in a pot and bring to a simmer for 20 minutes until fully cooked through. Strain and cool in ice water.

Jicama Relish

  1. Toss all ingredients together in a bowl, place in the refrigerator and allow to sit and marinate for an hour.

Bread-and-Butter-Cucumber

  1. Put the cucumber in a jar and bring the remaining ingredients to a boil and allow to cool before pouring over the cucumber. Allow to sit for a few hours before using – the longer the better.

To assemble: 

  1. Take out watermelon steaks and allow to dry on paper towels to remove any liquid. Put a spoonful of mint labneh in the middle of the plate and form a circle, then place the watermelon in the middle of the labneh and top with the sesame seeds. Cover the top of the steak with a thin layer of the jicama relish, and top with some crumbled feta and three watermelon radishes.
  2. Mix a salad with shaved fennel, frisee, and dress with citronette, and build over the steak. Garnish with shaved jalapeño, bread-and-butter cucumber, tomato, grapefruit, and torn mint leaf. Drizzle olive oil over the entire dish and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Maggie Weaver
Photography by Dave Bryce
Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Recipe by Chef Steve Paul
Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

Subscribe to TABLE Magazine‘s print edition.

Baba Ghanouj

By
Jordan Snowden
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0
An above shot of a turquoise bowl filled with Baba Ghanouj.

Eggplant is one of my favorites. Growing up, my mom prepared it in rice dishes—cubed, fried, and then cooked in with the rice, or cut into thick rounds and layered at the bottom of the pot below the rice. It seemed to be everywhere, but I never tired of it. It was in the moussaka, maqlooba, and especially in baba ghanouj. This smoky, creamy baba ghanouj recipe remains a staple in my kitchen. Sometimes we’d enjoy eggplant simply fried and served with pita, fresh vegetables, and hummus. But probably my all-time favorite is maqdoos: pickled baby aubergines stuffed with walnuts and garlic. My grandmother made these, and I hope to master them someday too.

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An above shot of a turquoise bowl filled with Baba Ghanouj.

Baba Ghanouj

  • Author: Omar Abuhejleh
Print Recipe

Description

This smoky, creamy baba ghanouj recipe remains a staple in my kitchen.

Ingredients

  • Eggplants
  • Applewood chips, for smoking
  • Fresh lemon juice, about 2 tbsp per eggplant
  • Minced garlic, around 3 cloves per eggplant
  • Salt, about 1/4 tsp per eggplant
  • Small amount of tahini, 2 tsp per eggplant
  • Dash of cayenne and/or cumin (optional)

Instructions

  1. Start by roasting the eggplant in the oven. Simply rinse them, poke a few holes in each, and bake at 375 degrees for around 45 minutes or until they are soft to the touch. Remember to poke holes in the eggplants, otherwise there is a very good chance that the eggplants will explode in the oven, or worse, explode when you go to handle them. This has happened to me, so please be careful!
  2. Another thing to remember is when checking the eggplant for being done, examine the part of eggplant closest to the stem, as this is the toughest area, but also has some of the best pulp when baked thoroughly.
  3. After baking, let eggplant cool for about 20 minutes. Then slice eggplant lengthwise and use a spoon to scoop out the pulp (including the seeds). Then smoke eggplant pulp over applewood chips for around 30 minutes. Use a small amount of chips, as a little goes a long way here.
  4. You can do this, as B52 does, on a stovetop. Use a covered perforated pan insert, like a steamer basket and pot, and position the pulp on one side of the insert so the drippings do not extinguish the chips below. You can make an aluminum-foil basket to hold the chips in your pot, which should sit on the bottom of the pot directly over the heat. (Obviously be careful here – please do not start a bonfire on your stovetop).
  5. The next step is to chop the eggplant pulp on a cutting board. It’s super important to do this by hand, otherwise the texture will not be right. You want it to remain a bit chunky. After chopping, add the remaining ingredients.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Maggie Weaver
Photography by Dave Bryce
Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Recipe by Chef Steve Paul
Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

Subscribe to TABLE Magazine‘s print edition.

Vietnamese-Style Chicken Wings

By
Jordan Snowden
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0
An above shot of a baking sheet filled with Vietnamese Chicken Wings.

These Vietnamese-style chicken wings are a mouthwatering balance of sweet, salty, and tangy, with layers of flavor that build from an overnight marinade. Infused with fish sauce, brown sugar, garlic, lemongrass, and ginger, the wings emerge from the oven with a glossy, caramelized coating and irresistible aroma. A final squeeze of fresh lime and sprinkle of cilantro brighten each bite, while an optional dipping sauce—packed with chili heat and umami depth—brings even more complexity to the table. Perfect for game day, dinner parties, or casual snacking, these wings deliver bold Southeast Asian flavor with minimal fuss.

What Makes Something Vietnamese-Style?

When you see Vietnamese-style on a recipe, think bold, aromatic, and balanced. It usually signals a dish built around the signature flavors of Vietnamese cooking—salty fish sauce, sweet caramelized sugar, bright citrus (like lime), fresh herbs, and a little heat from chili. It’s not just about one note, but the interplay between them: savory meets sweet, spicy meets sour. Techniques like marinating meat with lemongrass, garlic, and ginger, then roasting or grilling to lock in flavor, are also hallmarks.

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An above shot of a baking sheet filled with Vietnamese Chicken Wings.

Vietnamese Chicken Wings

Print Recipe

Description

Sticky, Savory, and Full of Zing

Ingredients

Scale
  • 2 pounds small to medium chicken wings
  • 2 whole limes quartered for marinade and serving
  • ½ cup fish sauce
  • ½ cup brown sugar
  • 2 garlic cloves minced
  • 1 ½ tsp grated ginger
  • 1 tbsp finely chopped lemongrass
  • 1 tbsp chopped cilantro for serving

Dipping Sauce (optional)

  • 1/4 cup fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp Thai pepper or other small pepper
  • 1 lime, juiced
  • 1 cup water
  • 2 spring onions chopped
  • 1 tsp sesame seeds

Instructions

  1. Combine fish sauce, brown sugar, garlic, ginger, juice from one lime, and lemongrass in a bowl. Add chicken wings and evenly coat marinade over all the wings. Cover and marinate overnight in the refrigerator. Reserve some marinade for basting during cooking.
  2. Preheat the oven to 400F and place chicken wings and on a baking sheet in a single layer and bake for 40 minutes. Town and baste midway with marinade.
  3. Add fresh lime juice and cilantro before serving warm.

Dipping Sauce (optional)

  1. Add all ingredients to a saucepan. Reduce liquid until slightly thickened (five minutes) Serve.

Did you make this recipe?

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Pumpkin Blondies

By
Samuel
-
0
A baking pan of pumpkin blondies with a square slice topped with cream cheese frosting and chocolate shavings on a small plate.

The Pie Place owners, Jess Gombar and Julie Accamando, love to work fresh and local ingredients into their menu, often in unique combinations. Their sublime Pumpkin Blondies made their way to TABLE Magazine’s photo studio recently and was a crowd favorite. Not a crumb was left. Nor a drop of icing. Or a molecule of chocolate shavings. Visit them in Upper Saint Clair to pick up a dozen, or make them at home with the recipe they generously share.

Have a Perfectly Pumpkin Fall with These Recipes

Baked Baby Pumpkins

Pumpkin Cheesecake with Gingersnap Crust

Martha Stewart-Inspired Five Spice Pumpkin Pie

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A baking pan of pumpkin blondies with a square slice topped with cream cheese frosting and chocolate shavings on a small plate.

Pumpkin Blondies

  • Author: The Pie Place
Print Recipe

Description

Soft and spiced pumpkin blondies loaded with chocolate chips, topped with creamy frosting and a drizzle of melted chocolate for a sweet autumn treat.

Ingredients

Scale

For the pumpkin blondies:

  • ¾ cup butter, softened
  • 1 ½ cups brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 heaping cup pumpkin (we use Libby’s)
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 1 ½ tsp nutmeg
  • ½ tsp salt
  • 2 cups chocolate chips

For the cream cheese frosting:

  • ½ cup softened (not melted) butter
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 3–4 cups confectioners sugar

Instructions

For the pumpkin blondies:

  1. Beat all the wet ingredients in a mixer with the paddle attachment. Once the wet ingredients are combined, add in all of the dry ingredients, adding in the chocolate chips last.
  2. Pour into a greased 9×13 baking pan.
  3. Bake at 350º for 25+ minutes, or until a toothpick comes out clean.
  4. Cool and ice with cream cheese frosting (see below) and drizzle with melted chocolate.

For the cream cheese frosting:

  1. Mix cream cheese and the softened butter in a mixer with the paddle attachment until well incorporated. Add in the vanilla.
  2. Slowly add in the powdered sugar, a little at a time, until the desired consistency is reached.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by The Pie Place Owners, Jess Gombar and Julie Accamando
Styling by Ana Kelly
Photography by Adam Milliron
Plates by Emmanuelle Wambach

Subscribe to TABLE Magazine’s print edition.

Easy Recipes for Leftover Beef Brisket

By
Abdul Rafay
-
0
A halved French onion dip sandwich recipe made with leftover beef brisket, melted cheese and thinly sliced meat, resting on a black platter.

Tired of eating the plain old leftover beef brisket on a plate? Instead, transform your leftover brisket into masterpiece recipes that taste like cooking dinner fresh all over again. Rhonda Schuldt dreams up a collection of creative and delicious recipes that will give your leftover beef brisket a new lease on life. Devour her savory French Onion Dip Sandwich, hearty Vegetable Beef Soup, and Open-Faced Beef Sandwich. Each recipes is sure to impress your taste buds and make you fall in love with leftovers all over again.

While you’re here, shake up a relaxing Chamomile Lavender Spritz to treat yourself during all that extra time you’ll save using leftover brisket.

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A halved French onion dip sandwich recipe made with leftover beef brisket, melted cheese and thinly sliced meat, resting on a black platter.

French Onion Dip Sandwiches

  • Author: Rhonda Schuldt
Print Recipe

Description

Tender brisket and caramelized onions served on a toasted hoagie with melted Swiss cheese, paired with rich broth for dipping.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 large onions, sliced
  • 4 cups sliced leftover brisket
  • 3 cups beef broth
  • Toasted hoagie buns
  • Swiss cheese slices

Instructions

  1. Heat olive oil and butter in a medium pot.
  2. Add onions and cook over medium heat, stirring occasionally, until caramelized.
  3. Add brisket and beef broth, stir, and simmer on medium-low until beef is tender and broth slightly reduced.
  4. Remove beef and onions with a slotted spoon, letting excess broth drain.
  5. Place mixture on the bottom half of a toasted hoagie, top with Swiss cheese, and add the top bun.
  6. Optional: Broil open-faced to melt cheese before adding the top bun.
  7. Serve with a small bowl of the broth for dipping.

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Vegetable Beef Soup

  • Author: Rhonda Schuldt
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Description

A hearty soup loaded with brisket, fresh vegetables, and herbs—perfect for a cozy, filling meal.

Ingredients

Scale
  • 2–3 tbsp olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, chopped
  • 3 cups green cabbage, chopped
  • 1 (28 oz) can diced tomatoes
  • 2 quarts beef stock
  • 4 cups leftover brisket, cut into 1-inch chunks
  • 2 medium red potatoes, cubed
  • Optional vegetables: green beans, corn, peas
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a stock pot.
  2. Add carrots, celery, onion, and garlic; cook 5 minutes until softened.
  3. Add cabbage and cook until wilted.
  4. Stir in tomatoes, beef stock, brisket, potatoes, and any extra vegetables.
  5. Season with oregano, thyme, bay leaf, salt, and pepper.
  6. Simmer for 45 minutes or until potatoes and beef are tender.
  7. Serve hot with crusty bread.

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Open-Faced Beef & Mashed Potato Sandwiches

  • Author: Rhonda Schuldt
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Description

Thick toasted bread topped with creamy mashed potatoes, warm brisket slices, and rich homemade gravy.

Ingredients

Scale
  • Thick-cut bread, toasted
  • Mashed potatoes
  • Sliced warmed brisket

For Brisket Gravy:

  • 2 tbsp cornstarch
  • ½ cup cold water
  • Pan juices from roast brisket*

If no pan juices:

  • 4 tbsp butter
  • 2 tbsp flour (regular or gluten-free)
  • 2–3 cups beef stock
  • ½ packet onion soup mix
  • Salt and pepper, to taste

Instructions

For Gravy with Pan Juices:

  1. Mix cornstarch with cold water, stir into pan juices, bring to a boil, and cook until thickened.

For Gravy Without Pan Juices:

  1. Melt butter in a saucepan, stir in flour, and cook until golden. Whisk in beef stock and onion soup mix, bring to a boil, then add cornstarch mixture. Season to taste.

To Assemble:

  1. Place toasted bread on a plate, top with mashed potatoes, brisket slices, and pour gravy over the top.

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Recipes by Rhonda Schuldt

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Homemade Stock Recipes

By
Abdul Rafay
-
0
A large silver stockpot filled with a steaming broth of chicken, carrots, and celery, with a ladle resting inside.

Making stock is a delicious way to utilize scraps and leftovers so that nothing is wasted. Basic stock follows a common process with just a few variations depending on the stock you wish to make. The following recipes suggest the base and common ingredients, but the variations are endless!

What Kinds of Stock Can You Make?

You can make a wide variety of stocks, each with its own unique flavor profile and culinary purpose. Chicken stock is perhaps the most versatile, serving as a light and savory base for countless soups, sauces, and gravies. Beef stock is richer and more robust, perfect for hearty stews, braises, and French onion soup. Fish stock is delicate and quick-cooking, providing a light, briny foundation for seafood bisques and risottos. For a plant-based option, vegetable stock is a flavorful and adaptable choice, made from a mix of vegetables like carrots, celery, onions, and herbs.

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A large silver stockpot filled with a steaming broth of chicken, carrots, and celery, with a ladle resting inside.

Vegetable Stock

  • Author: Rhonda Schuldt
Print Recipe

Description

A rich, aromatic stock made from roasted root vegetables and herbs, perfect for soups, stews, and vegetarian dishes.

Ingredients

Scale
  • 6 cups roughly chopped vegetables (parsnip, carrots, rutabaga, winter squash, mushrooms, etc. — avoid cruciferous vegetables)
  • 3 carrots, roughly chopped
  • 2 large onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 bay leaf
  • Small bunch of parsley
  • 2 cloves garlic, smashed
  • 4–6 quarts water (enough to cover ingredients by at least 2 inches)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Spread chopped vegetables on a baking sheet and roast for 15–20 minutes until well caramelized.
  3. Transfer roasted vegetables to a large (12-quart) stock pot.
  4. Add carrots, onions, celery, bay leaf, parsley, garlic, and water.
  5. Bring to a boil, then reduce heat and simmer for 2–3 hours.
  6. Let cool, strain through a fine mesh strainer, and discard solids.

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Chicken Stock

  • Author: Rhonda Schuldt
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Description

A flavorful, golden stock made from roasted chicken bones and vegetables, ideal for soups, sauces, and gravies.

Ingredients

Scale
  • 1 large raw or 2 leftover roasted chicken carcasses (or 4–5 lbs chicken wings, backs, or necks)
  • 3 carrots, roughly chopped
  • 2 large onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 bay leaf
  • Small bunch of parsley
  • 4–6 quarts water (enough to cover ingredients by at least 2 inches)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place chicken parts on a baking sheet and roast for 15–20 minutes until well caramelized.
  3. Transfer roasted chicken parts to a large (12-quart) stock pot.
  4. Add carrots, onions, celery, bay leaf, parsley, and water.
  5. Bring to a boil, then reduce heat and simmer for 4–6 hours.
  6. Let cool, strain through a fine mesh strainer, and discard solids.

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Beef Stock

  • Author: Rhonda Schuldt
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Description

A deep, hearty stock made from roasted beef bones and vegetables, perfect for rich soups, stews, and braises.

Ingredients

Scale
  • 5–6 lbs leftover beef bones (or beef trimmings, marrow bones, or ribs)
  • 3 carrots, roughly chopped
  • 2 large onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 bay leaf
  • Small bunch of parsley
  • 2 cloves garlic, smashed
  • 4–6 quarts water (enough to cover ingredients by at least 2 inches)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place beef bones on a baking sheet and roast for 15–20 minutes until well caramelized.
  3. Transfer roasted bones to a large (12-quart) stock pot.
  4. Add carrots, onions, celery, bay leaf, parsley, garlic, and water.
  5. Bring to a boil, then reduce heat and simmer for 4–6 hours.
  6. Let cool, strain through a fine mesh strainer, and discard solids.
  7. Store in refrigerator up to 1 week or freeze up to 3 months.

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Salt is not added in these homemade stock recipes in order to create a low-sodium stock with ultimate flexibility in seasoning depending on the stock’s ultimate use.

Recipes by Rhonda Schuldt

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Luscious Almond Cake with Grand Marnier

By
Abdul Rafay
-
0
A glazed almond cake topped with sliced almonds and orange zest, with two slices on separate plates and a glass of amber liquid, all on a patterned white tablecloth.

Chef Jessica Lewis, at the helm of Spirits and Tales on the top floor of The Oaklander, takes first position in our dessert-loving hearts with an absolutely phenomenal almond cake. Grand Marnier in the batter and brushed on top make it irresistible. Make this sweet for your sweetie…or just make it right this second for yourself.

True confessions: our crew devoured this cake as soon as the shutter clicked, and we hereby testify to its deliciousness! Try it fresh out of the oven with a scoop of ice cream on top as a warming treat.

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A glazed almond cake topped with sliced almonds and orange zest, with two slices on separate plates and a glass of amber liquid, all on a patterned white tablecloth.

Luscious Almond Cake with Grand Marnier

  • Author: Chef Jessica Lewis
Print Recipe

Description

A rich and moist almond cake flavored with Grand Marnier and orange zest, perfect for a special occasion or an indulgent treat anytime.

Ingredients

Scale
  • 14 oz almond paste
  • 1/2 cup granulated sugar
  • 8 oz chilled cubed butter
  • 4 tbsp honey
  • 6 ea eggs, lg
  • 4 tbsp Grand Marnier
  • 2/3 cup all-purpose flour
  • 1/2 tsp ground clove
  • 3 ea oranges, zested
  • To taste kosher salt

Instructions

  1. Preheat oven to 350
  2.  Butter and flour spring form pan
  3.  In a mixer, add almond paste and sugar, whip until broken up and incorporated.
  4.  Add cubes butter one piece at a time, texture should be light and airy.
  5.  Add one at a time the rest of the ingredients, let mix and be fully incorporated.
  6.  Pour into cake pan, level with spatula.
  7.  Bake for 25-35 minutes in convection oven, color on top should be golden brown. This can be a dense cake, ensure middle is cooked through.
  8.  Remove and let cool, paint with grand marnier on top. Let rest.
  9.  Slice & enjoy!

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Recipe by Chef Jessica Lewis
Photography by Erin Kelly

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