Diane Kochilas considers this to be an ideal recipe to introduce someone to the meze philosophy of “small bites with big flavors.” This was a standout recipe for Cally Jamis Vennare during her time in Diane’s kitchen, and one of her very favorites in Ikaria:
The salty goodness of the capers and feta blended perfectly with the shrimp (which she served with both head and tail on). This Aegean-style shrimp with Caper Almond Pesto recipe is quick and easy to prepare, making it a light yet satisfying dinner when paired with crusty bread and a glass of crisp white wine.
One note: the recipe for caper almond pesto yielded a lot of sauce. Consider reserving some for leftovers or toss it all together with pappardelle. The creamy pesto coats the pasta to perfection, and it makes an excellent side dish for a seafood entrée. Watch Diana’s demonstration on YouTube.
This is a quick and easy recipe to prepare … and a light but satisfying dinner when paired with crusty bread and a glass of crisp white wine.
Ingredients
Scale
For the caper pesto
1 cup almonds, preferably blanched
4 garlic cloves
2 tbsp capers, rinsed
10 Santorini caper leaves, if available, or 4 pieces of sea fennel (rock samphire)
3–4 tbsp extra virgin Greek olive oil or more as needed
1/2 to 2/3 cup crumbled Greek feta
Pepper to taste
Grated zest of 1 lemon
For the shrimp
1 tbsp extra-virgin Greek olive oil
18 large shrimp cleaned and shelled, tails on
1 garlic clove chopped
2/3 cup dry white wine
Instructions
Make the pesto: In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.
Make the shrimp: Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add the caper pesto and toss into the shrimp gently, shaking the pan back and forth so the pesto is evenly distributed. Cook for about 6-7 minutes total, then remove from heat.
Recipe and Photography by Diane Kochilas Story by Cally Jamis Vennare
Gazpacho is a famous Andalusian cold soup prepared with raw vegetables (tomato, bell peppers, and cucumbers). In this modern version, bell peppers are replaced by strawberries, which are a surprisingly perfect match for tomatoes, while Greek yogurt is added for extra creaminess. The result is a colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad and crusty bread.
What is Gazpacho’s History?
Gazpacho dates back to ancient Andalusia, where peasants made it with stale bread, olive oil, garlic, and vinegar. This was long before tomatoes arrived from the Americas. Once introduced in the 16th century, tomatoes transformed gazpacho into the bright, refreshing soup we know today—a chilled staple of Spanish summers with deep, rustic roots.
A colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad.
Ingredients
Scale
2 lb vine ripe tomatoes
1 lb strawberries
1 cucumber, peeled and seeded
1 jalapeño pepper
1 thick slice day-old country bread
2 tbsp balsamic vinegar
1/2 red onion
1 garlic clove
1/4 cup Greek yogurt
2 tbsp extra-virgin olive oil
Juice of 1 lime
Salt and pepper to taste
To serve:
2–3 tbsp roasted pistachios, coarsely chopped
4–5 cherry tomatoes
1–2 tbsp extra-virgin olive oil
Instructions
Coarsely chop tomatoes, strawberries, cucumber, jalapeño and onion. Place them in a large bowl along with the bread, torn into bite-size chunks. Add the rest of the ingredients and mix well.
Refrigerate for at least one hour to allow flavors to blend. Place the mixture in a large blender and blend until smooth, adding more olive oil if needed until you get the desired consistency.
Pour the soup in individual bowls, topping each one with some roasted pistachios and a few slices of cherry tomatoes. Drizzle with some extra-virgin olive oil and serve.
A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki. Dip into a bowl of sunshine-yellow goodness, and you will be a fava fan for life, seeking out this tasty meze in Greek restaurants both here and abroad. Diane Kochilas features this simple recipe of yellow split peas in her Ikaria cooking class. It was velvety smooth. It was silky. It was tangy. Dressed with a “copious amount of great Greek olive oil,” studded with onions and capers, and lightly spritzed with lemon, Diane’s classic version is outstanding.
Fava vs. Tzatziki
Fava spread and tzatziki may both hail from Mediterranean tables, but they bring distinct flavors and textures. Fava is a creamy, savory Greek puree made from yellow split peas—earthy, smooth, and often topped with olive oil and red onion. Tzatziki, on the other hand, is a cool, tangy yogurt-based dip packed with cucumber, garlic, and dill. One’s warm and comforting; the other, crisp and refreshing.
1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice
Instructions
Heat one-third cup olive oil in a large pot. Add the onion and cook until soft, 10 – 12 minutes. Add the yellow split peas and toss to coat with the oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt and pepper.
Using an immersion blender or food processor, or by hand with a whisk or spoon, whip the fava until smooth and silky, adding the remaining olive oil and vinegar or lemon juice, to taste. Season if necessary with more salt.
For the garnish: Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook for a minute or so. Add the sun-dried tomatoes and their juices and let the juice boil off a bit. Add the fresh tomato and cook until thickened slightly. Add the capers, toss. Finish off with vinegar. Use this as a topping for the fava and drizzle with a little raw extra-virgin olive oil.
Earlier this year, TABLE Contributor Corinne Whiting left the chill and gloom of Western PA winter behind to discover sweet and educational chef-led adventures around Mexico’s Yucatán Peninsula. Famed chef Richard Sandoval showed her how he balances sustainability, hospitality, and deliciousness. His bees were the star of the show.
A sumptuous farm-to-table spread prepared by Chef Richard Sandoval.
How Bees Help Mexico’s Yucatán Peninsula Thrive
In February, I gleefully escaped more snow with an adventure to Mexico’s enchanting Yucatán Peninsula on a trip inspired by the sustainability efforts of Chef Richard Sandoval. For more than three decades, Sandoval has built a global empire of sorts, with his Mexican restaurants now spanning 60 locations across four continents. For Pittsburghers, the closest outposts can be found in D.C. and NYC.
On the Yucatan peninsula, the citrus capital of Mexico, Chef Sandoval visits the orchards of Alma Finca orange liqueur.
The Importance of the Bee
Sandoval, a self-proclaimed introvert who loves playing tennis and increasingly craves quiet, has a kind presence and easy laugh. He’s admittedly growing weary from his constant globe-hopping and looks forward to passing along the baton to his two 20-something children (also on our group trip, a delightful addition). The team previously took an educational culinary adventure together to Oaxaca. This Yucatán excursion was inspired by an initiative Richard Sandoval Hospitality launched in 2022 to raise awareness about the vital role of bees in our food system and ecosystem.
Alma Finca, the only Mexican orange liqueur made from fresh ingredients harvested from the Yucatan peninsula.
Through Viva Abejas (“Long Live Bees”), Sandoval has introduced bee-inspired menus at several restaurants for the past couple of springs. In early 2023, he released his first children’s book of the same name, with all proceeds benefiting the World Bee Project. All of this work intends to amplify the fact that every third bite of food we take depends on bees for pollination. (Of note: avocados as well as the agave plant, which feature frequently in Latin cuisine.)
The team gets a hands-on lesson with local beekeepers.
Mérida’s Land of Bees
Our trip stations in Mérida, a colorful destination rich in Mayan and colonial heritage. We also got out to surrounding towns to learn about people and businesses with whom Sandoval collaborates — like Alma Finca orange liqueur, ideal for mixing into spicy mezcalritas and cosmopolitans. In a shaded patch of one of their orchards, we learned about the Alma Finca Project facilitated by Free Range Beehives, a Denver-based “corporate beekeeping” company that’s on a mission to support and enhance pollinator populations. Free Range also helped install bees here in November 2024, working with local Jose Cortes Larriva to care for the stingless Melipona bee species used for the project.
A tasty cocktail with spiced rim made with Alma Finca.
During our grove visit, Emmaida Figueroa of Miel Nativa also shared about her business’s involvement and its commitment to the reproduction of these native bees. We learned that 90 percent of Melipona hives have been lost in the past 35 years (due to factors like deforestation, loss of forage, and pesticide use). Figueroa let us sample some of the goods sold at her downtown shop, including divinely thick Melipona honey, used by the Mayans for its medicinal superpowers since ancient times.
Staying Close to the Action
During our trip, hotel Fiesta Americana became our downtown Mérida HQ, conveniently situated at the crossroads of the capital’s main avenues — Paseo Montejo and Colón. (Those seeking a more intimate lodging experience might opt for nearby boutique options like Adora Hotel.) Our location made for easy strolls past exquisite architecture just as the city was swirling to life, to friendly breakfast spots like Justo Bread Studio and Fronto.
The entire group enjoyed a hands-on cooking lesson in the home of a welcoming Maya-Yucatec family.
I enjoyed my most memorable desayuno, however, inside the tranquil, arched courtyard of Casa T’Hō, a design-fashion-art hub opened in 2017 by three passionate owners wanting to showcase local creative talent. In the center of this once-abandoned, early 19th century mansion, I leisurely enjoyed my migas con huevo and pineapple-tumeric-ginger juice before perusing on-site boutiques stocked with gorgeous Mexican goods.
All ingredients were freshly harvested, including citrus, a prized ingredient across the Yucatán peninsula.
Immersion in the Communities
Every meal on this trip felt memorable, whether wandering the narrow food markets alongside Chef and our Eating with Carmen tour guide (think gorditas, salbutes, tamales and the freshest of juices), or while taking an at-home cooking class in the teeny town of Abala. Here a Maya-Yucatec family welcomed us in for a hands-on lesson about ingredients grown in their soil (like a nutritious, leafy vegetable called chaya) as well as culinary techniques passed down through the generations.
With a backyard rooster wandering nearby and a playful kitten underfoot, our gracious hostess casually concocted a multi-course lunch. She used her palate to taste along the way — a method Chef Sandoval prefers his team to use, too. (After all, a recipe is merely a guideline, he says.) Eventually, our group crammed around a large wooden table to devour an array of salads, warm tortillas, lemon soup with grilled tomatoes, onions, garlic and sweet pepper, plus pollo pibil — a Yucatán dish that’s slow-cooked in banana leaves and traditionally made with pork.
A Mexican artist explained henequen, a native Yucatán plant used in textiles and handicrafts.
A Memorable Lesson on Community Sustainability
Back in Mérida, we feasted inside hip, vibey venues where DJs spun hypnotic beats on lounge-like patios and trees stretched skyward through dramatic dining rooms. We savored ceviche blanco, tacos de rib eye and pulpo a la parrilla at Arcano, a variety of barbequed meats at Anima (plus a surprising smoked watermelon favorite) and then a sensational beef carpaccio and tuna crudo at Ariadna. Enjoying local delicacies amongst a group of people so dedicated to their craft — in such a magic-dusted Mexican setting — was an experience I won’t soon forget. And I left with much more reverence, too, for the bees who play a part in it all.
Story by Corinne Whiting Photography by Rodolfo Vallado
A fulfilling and delicious weeknight dinner does not have to be overly complicated. In fact, sometimes simple and easy just tastes better for the pure fact that you’re not exhausted after making it. This vibrant dinner recipe highlights the bright, herbaceous goodness of pesto, enriched with savory Italian sausage, crisp asparagus, and toasted pine nuts. A squeeze of fresh lemon juice and a touch of heavy cream bring it all together for a satisfying meal that’s ready to go in a flash yet still incredibly tasty.
What is Pesto?
Bright green and all over Italian cuisine, pesto comes from the Liguria region of Italy. The freshness of pesto is one of its main appeals. Even premade pesto hangs onto that same attribute. To make pesto, mortar and pestle press together basil leaves, pine nuts, garlic, Parmesan cheese, sea salt, and extra virgin olive oil. As one it turns into a herbaceous, savory sauce. It’s what you’ll toss pasta in, spread onto flatbread pizzas, or even enjoy on top of a salad. We use it in this Easy Pesto Pasta recipe since it has such a big flavor in a tiny package.
Who knew you could upgrade store-bought pesto to chef-quality?
Ingredients
Scale
1 lb loose Italian sausage
2 tbsp pine nuts
1 bunch asparagus chopped
1 cup store bought pesto
1/4 cup heavy cream
Juice of one lemon
Instructions
In a large skillet, brown Italian sausage, use a spatula to break up the sausage into bite sized pieces.
Once the sausage is browned, add pine nuts and cook for 1 minute, just until the pine nuts are toasty and fragrant.
Add the chopped asparagus to the pan and cook for 2 minutes, or until the asparagus is bright green and tender.
Add in 1 cup of store bought pesto, and heavy cream. Stir together until a thick sauce is formed. Add the juice of one lemon and serve over your favorite pasta.
Garnish with Parmesan cheese and fresh basil leaves.
Recipe and Styling by Anna Franklin Photography by Laura Petrilla
Kulnura, New South Wales, Australia. Photo by D'Arcy Bush for
unyoked.co.
Are you craving a moment of silence? A chance to think your own thoughts? Being alone in the world by choice is increasingly popular. Take a solitary walk in the woods with TABLE’s Guest Editor, Stephen Treffinger to these single occupancy cabins.
Be One With Yourself at These Single Occupancy Cabins for Traveling Alone
A comfy Adirondack Chair at one of the famous Postcard Cabins, Photo on postcardcabins.com.
In February, the Atlantic published an extensive piece, The Anti-Social Century, examining the causes and effects of alone time and how it’s changing everything from personalities to perceptions of reality. The pandemic, of course, put people on the path, but many stayed there. Solo dining, for instance, has increased by 29 percent in the last two years. People are spending less time, in general, with other people.
An invitation to sleep in at Cranborne Chase National Landscape, England. Photo by Tom Allport on unyoked.co.
For decades the automobile and the TV were to blame, allowing people to live further apart and to be entertained at home instead of going out in groups. Now it’s social media and smart phones, of course. Even teens are now spending far less time together than they did 40 years ago, girls even less time than boys.
Out the door at Cranborne Chase National Landscape. Photo by Miguel Sousa on unyoked.co.
On the downside, too much time spent solo can affect brain development in younger people. It can cause loneliness in anyone — very different from being alone, a real concern, especially in older individuals. On the upside, being without others allows you to develop your own interests, decompress from stress, and learn more about yourself without all the noise.
Where to Travel by Yourself
The illusion of being alone is fairly easy if you’re in the luxury market — think huts out on the water in Bora Bora, a private luxury treehouse in South Africa, an upscale tent in India. There are also remote places in countries where tourism is a click or two lower — Albania, Cambodia, and the Stans (aka the republics of Central Asia), to name a handful.
Postcard Cabins at Starved Rock State Park, Ottawa, IL. Photo on postcardcabins.com.
But escaping needn’t be so complicated or so costly. There are companies that offer small, efficiently designed huts you can stay in by yourself (or with carefully selected others). Often in secluded wooded areas, they are nonetheless reachable without a helicopter or security detail.
South Downs National Park, England. Photo by Will Darkin on unyoked.co.
Adventuring Into the Woods
Unyoked is a company that serves Australia, New Zealand, and the UK, offering over 100 cabins that are specifically designed to help people get out in nature more often, to slow down, and to immerse themselves somewhere unique and secluded. You can choose how far of a hike from your car you’d like and how isolated you’d like to be (called “spiciness levels”) and Unyoked offers research into how their particular experience works. There is a section about “The 3 Day Effect” which explains the cognitive and emotional benefits one can gain from 72 hours immersed in nature. Most cabins are large enough for two or more and would be quite roomy for one. There are often fire pits, picnic tables, and Adirondack chairs outside — and a shower. (No need to go feral and smelly just to get some me time.) Prices start at about $253/night.
South Downs National Park, England. Photo by Matt Buckley on unyoked.co.
And although they don’t take quite as psychological an approach, Postcard Cabins has small units throughout the US. While some will be in a group with other cabins, some are more remote. The idea is that you can be alone if you want to, or you can socialize more if that’s your scene. Prices begin at about $99/night.
Frequent TABLE contributor and frequent traveler Stephen Treffinger boarded a Viking cruise ship for a weeklong sojourn to Venice, Croatia, Montenegro, and Greece. Along with our envy, he racked up some incredible memories of some of the world’s most beautiful coastlines.
Food tasting excursion near Kotor, Montenegro. Photo by Jessica Kelly.
Cruising Through Europe’s Coastlines with Viking
In centuries past (and in several Merchant Ivory films), the Grand Tour took Europeans on a multi-leg trip that typically included Italy, accompanied by a family member, governess, or tutor. Today, these journeys are usually undertaken on a cruise ship, with arguably less grandeur — but less luggage and more freedom.
The Viking Venus off the coast of Dubrovnik, Croatia. Photo courtesy of Viking.
It was thus that I boarded a Viking ship in Italy for a week-long sojourn to Venice, Croatia, Montenegro, and Greece before flying home from Athens. I had done two prior sailings with Viking that took me to Egypt and Antarctica. Both had an intense focus, the former on history and archaeological sites, the latter on snow, penguins, and seals. Now, I was in for a more traditional trip, with a new city or even country each day.
Left: A fishing boat off of Mali Ston, Croatia. Right: The bell tower of the Cathedral of Saint Domnius in Split, Croatia.Photos by Jessica Kelly.
Exploration Through Viking Cruises
Before even stepping on board, I had picked a handful of excursions, mostly food-centric, that would take up the lion’s share of available time in any one place, and left other destinations free for roaming around. This seemed like a sensible approach, and proved to be an interesting way to keep things interesting.
A gondola on the Rio de S. Lorenzo in Venice, Italy. Photo by Jessica Kelly.
Venice
Since I had been to Venice a couple of times before and had toured most of the major draws, I opted to get lost and avoid the crowded center, ducking into an alleyway and drifting, ignoring my phone, for hours. I began with coffee in a place that looked like it had never seen a tourist. Then onto a cicchetti joint for open-faced sandwiches (sardines, salt cod) and a glass of wine at 10 a.m. (When in Venice and all.) I eventually made my way to a favorite painting, Titian’s Assumption of the Virgin that I’d first seen in person over 30 years before, and stood before it, in awe, for a remarkably long time before catching the boat back.
Left: Pre-mussels grappa in Mali Ston, Croatia. Right: Mussels for lunch off the coast of Mali Ston, Croatia.Photos by Jessica Kelly.
Croatia
In Croatia, in addition to some informative olive oil and wine tasting, there was an excursion to Mali Ston, an area near Dubrovnik that produces some of the world’s finest oysters. We motored out to a dock in the middle of the growing beds and watched our host shuck dozens of them in rapid succession as we sipped herb-infused grappa. We were served a handful of the local treasures with bread and white wine. Absolute heaven. The fact that almost none of these gems ever make it out of Croatia only added to our delight. Gilding the lily, the team then plucked ropes of mussels out of the water, cooked and served them in a delicious broth.
Afternoon flooding in St. Mark’s Square, Venice, Italy. Photo by Jessica Kelly.
Montenegro
It was raining when I disembarked in Kotor, Montenegro, where I had decided to again wander. Surrounded by fortresses, it’s an atmospheric place with stone paths and more than a few Catholic churches from its Venetian and Austrian rulers. It was far too slippery to hike up the long, steep stone staircase to St. John’s Fortress for the views. (I ran into some very fit guys from the ship who told me they had turned around-about because it was too perilous.)
Top Left: The Old Fortress in Corfu, Greece. Top Right: Ruins in Olympia, Greece. Bottom: A vineyard in Olympia, Greece. Photos by Stephen Treffinger and Jessica Kelly.
Corfu
In Corfu, on an overcast day, I ducked into a particularly beautiful church and stood in back, taking in an Orthodox service with its long responsoria, a call and repeat between the priest and congregation, and could have stayed there for hours. The next day, it was more olive oil and more wine (the region is lousy with excellent examples of both). Thus fortified and fulfilled, I got back on the ship, which would depart in the middle of the night for Athens.
Cooking class in Corfu, Greece.
Upon returning, I headed to the spa for my now established routine (sauna/cold plunge/steam/cold plunge) then return to my room for a nap in the miraculously comfy bed. I would dress up a little (but not that much) before heading out for an aperitif and dinner at one of several restaurants (variety being the spice of cruise ships), leaving it to chance most nights but almost running into and dining with someone I had met along the way, sharing stories of our day’s adventures while sipping wine and eating remarkably good food before drifting to sleep, only to wake up in another new place.
Ruins in Olympia, Greece.
Story by Stephen Treffinger
Photography Courtesy of Viking, Stephen Treffinger, and Jessica Kelly
Ah, cherries! Nothing says spring and summer quite like ’em. And while we may not be eager to fire up the oven in warmer weather, this Cherry Galette recipe is a sweet little number worth breaking a sweat for. Galettes are perfect for any day of the week; this one is no exception. Picture it: a flaky, buttery crust generously filled with fresh, juicy cherries. It’s a crowd-pleaser that’s as easy to make as it is impressive to serve. The sweet and tangy filling and its rustic appearance make this dessert the perfect addition to any summer gathering or a cozy night.
When is Best to Buy Fresh Cherries?
You’ll want to use fresh cherries from your local farmer or grocery store in order to have the most decadent Cherry Galette possible. Cherry season in the United States typically spans from May to July. Though peak availability often occurs in June. While you can sometimes find cherries outside this window due to global imports, fresh cherries from their natural season are generally the most flavorful and juicy. It is good to keep in mind though that different varieties have slightly different peak times. Sweet cherries like Bing and Rainier are best from late May through early July. But, tart cherries like Montmorency ripen later, usually from late June to early August.
Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the cleaned and halved cherries, sugar, flour, fresh lemon juice, lemon zest, vanilla extract, salt. Mix gently. Set aside.
Transfer the rolled-out dough to the prepared baking sheet. Spoon the cherry filling into the center of the dough, leaving a 2-inch border around the edge.
Fold the edge of the dough up and over the filling, overlapping and creating pleats all the way around. Brush the dough with beaten egg yolk.
Bake the galette at 375 degrees for 40-50 minutes or until the crust is golden brown and done on the bottom. Transfer the galette to a wire rack and cool slightly before slicing.
For the dough:
Grate cold butter with a cheese grater, add ingredients to a mixing bowl, and combine. Add two tablespoons of ice water for the dough to gather up.
Ball the dough, cover it in plastic wrap, and refrigerate. The dough can be made a day or two in advance.
Roll out the chilled dough on a floured surface into a 12-inch round.
Recipe by Gabe Gomez Photography Uliana Kopanytsiayvc
Life “on the mountain,” as Kristin Butterworth describes perching high up in the Alleghenies southeast of Pittsburgh, is sweetest in the summer. Lush green woods and meadows are almost all that the eye can see – except for the possible interruption of a patch of sky or a glittering stream far down in a valley. What does a resident of this earthly paradise do? Grow. Cook meals like this Asparagus Tempura. Eat. Relax. Sounds idyllic, doesn’t it?
About This Asparagus Tempura with King Crab Salad Recipe
Crispy Asparagus Tempura meets a delicate, fresh King Crab Salad in this elegant and flavorful dish. We coat tender asparagus spears in an airy batter and fry them to golden perfection. Then, we top this crispy treat with a King Crab Salad, brightened by lemon oil, preserved lemon, and fresh chives. This recipe is a delightful interplay of textures and tastes. It’s a sophisticated appetizer or light main course that beautifully marries summer with the indulgence of seafood.
In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
Dip the asparagus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turning with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
For the king crab salad:
Combine all ingredients in a bowl and season as needed, serve chilled over the asparagus.
Recipe by Kristin Butterworth Styling by Keith Recker Photography by Dave Bryce Platter by Billy Ritter
Food blogger (and college student) Emily Rapp is the creative brains behind Baking with Lemon, and she’s sharing some of her delicious dessert recipes and baking tips with TABLE readers. Below, you’ll find her take on a warm, fruity Blackberry Cobbler.
A Note From Emily on Blackberry Cobbler
I am not sure how common this is, but as a child I hated fruit desserts. Can anyone relate? I would turn my nose up at any pie, any tart, any cobbler. If there wasn’t chocolate, I wasn’t interested. Oh, how naive I was. It honestly was not until high school that I started to enjoy berries. I always liked vegetables more than fruit.
But then I discovered strawberries and blueberries, and I have progressed since there. It was within the past year that I made my first pie, and I adored it. I can now happily announce that I love any and all fruit desserts. So, let me share this one with you: Blackberry Cobbler.
It is a childhood favorite of my dad’s, and it really has grown on me. The mixing of the warm fruit and ice cream is godly, and I will happily eat it any day.
