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Brenda Friday Design Brings the Garden Inside

By
Hayley Meerdo
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0
A green sofa sits with green pattern pillows below a lamp shade chandelier.

We’re taking a walk through interior designer Brenda Friday’s garden-influenced home renovation in Sewickley.

Exploring Garden Influences in Brenda Friday’s Designs

“I pride myself on not having one particular aesthetic. The home dictates, the clients dictate, their lifestyles dictate. Are they more formal? Relaxed? How do they live day-to-day? How do they entertain?”

This is the philosophy of Brenda Friday, founder of Pittsburgh-based Brenda Friday Design—and it guided her while turning a home owned by a retired couple in Sewickley into a poster child for four-season living. 

Friday moved to Pittsburgh from Alberta, Canada, after meeting her husband, and learned design by trial-and-error.  “I think a lot of color combinations, knowing what textures belong together… that’s almost intuitive,” she says. “That can’t really be taught. To be able to see a room as it should be… that’s an innate skill.”

Taking Inspiration from the Garden

After designing many of her own homes, a friend asked Friday, and then a friend of a friend. This was the start of her design career. Today, Friday has three employees and runs a shop in Pittsburgh’s Lawrenceville neighborhood.

In order to design effectively, Friday’s projects generally start by getting to know a client. At the house in Sewickley, Friday knew the husband was an avid gardener. With this in mind, she chose pieces that matched the color palette of the spectacular gardens surrounding the home. 

“There were a lot of colors taken from nature,” she says. “The greens, the browns, but then we brought in small touches of red and pink and orange — colors you’d see from their gardens.”

And not only from their gardens, but the gardens in a painting by Chicago-based artist Ann Latinovich, which hangs over the one-of-a-kind custom console in the home’s dining area crafted by husband-and-wife team Dunes & Duchess.

Perfecting a Home for the Grandchildren, Too

Friday also knew her clients had grandchildren—with more on the way—and so they needed high-quality pieces, colors, and textures that could “withstand sticky fingers and still look good after the family left,” she says. This includes the Holland & Sherry swivel chairs in the living room as well as the custom 36” table designed by Miles Redd for the Lacquer Company that sits in the home’s entry. 

One of a Kind Details

Another quality that sets Friday apart as a designer is her focus on the custom and bespoke. Many of the things she sources aren’t only unique to her clients, but unique, period—perhaps only one of one that exists in the world. 

For instance, for the entry, Friday found a mirror hand-carved from a single piece of wood by a wood-carving guild in Soane, England; it’s made by the same company that crafted a birdcage light for the stairway. The living room features a Verellen coffee table, and sofas and custom walnut cabinets lined with Pierre Frey fabric. The outdoor area showcases Janus et Cie sofas, chairs, dining chairs and a dining table, and a custom bench. 

“I don’t like to use the same pieces in projects,” Friday says. “I want homeowners to have pieces that are unique and special to them.” Working with a lighting architect on new recessed lighting, Friday was able to showcase each of the unique pieces in the Sewickley house. “Every piece in the home is highlighted,” Friday says. “Every layer of light has a purpose.”

The result is a house as beautiful and curated as a British garden. Just as all the plants in the home’s gardens are intentional, Friday sources contents thoughtfully, focusing on carefully chosen, heirloom-quality pieces.

The entrance and family room are, Friday shares, just the first phase. “We’re now moving into different areas of the home, and soon we’ll be doing their kitchen, laundry, bathroom, and bedroom.”

Story by Kenny Gould
Interior Design by Brenda Friday Design
Photography by Joey Kennedy

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Bourbon Apple Smash

By
Abdul Rafay
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0
A Bourbon Apple Smash cocktail in a glass, next to a caramel-dipped apple.

Bourbon and apples are two of autumn’s best ingredients, so why not combine them? Get a taste of sweet, fall produce and nutty, caramel flavors of the season in this Bourbon Apple Smash. The tartness of cherries, as a good garnish should, ties it all together. Frozen cherries from the freezer at your local grocery store will bring the flavor all winter long!

What Is a Smash Cocktail?

Smash cocktails fall into the julep family because of their shared use of muddled fresh fruits and herbs. The kind of spirit varies from whiskey to bourbon and gin… but ice and sugar are constants in smash recipes. The sugar balances the tartness of fresh fruit and the aromatic assertiveness of herbs. The ice is, well, just nice and cool.

 Smash cocktail recipes are loose and casual, Unlike more rigid cocktail recipes, smashes are meant to be flexible, refreshing, and adaptable to whatever fruits and herbs are in season.

If you like the Bourbon Apple Smash, try a Craft Bourbon Smash with Peach and Blackberry, or a classic Whiskey Smash with lemon and mint.

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A Bourbon Apple Smash cocktail in a glass, next to a caramel-dipped apple.

Bourbon Apple Smash

  • Author: Maggie Weaver
Print Recipe

Description

Bourbon Apple Smash is the perfect fall drink!

Ingredients

Scale
  • 2 oz bourbon
  • ¾ oz honey syrup
  • 1 oz fresh lemon juice
  • ½ apple, sliced
  • Apple slices or cherries to garnish

Instructions

  1. Combine honey syrup and apple slices into a shaker, then muddle. Add bourbon and lemon juice, then shake with ice.
  2. Pour into a double rocks glass with big ice cubes, and garnish with sliced apples or a skewer of syrup-soaked cherries. Need more of a sweet apple flavor? Mix in a spoonful of apple butter.

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Recipe by Maggie Weaver
Photography by Dave Bryce

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Stuffed Artichokes

By
Justin Matase
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0
Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Few dishes feel as timeless and comforting as a platter of stuffed artichokes fresh from the oven. In this cherished family recipe from TABLE Magazine publisher Justin Matase, the artichoke’s earthy, nutty depth takes center stage—not just its tender heart. Each leaf becomes a vessel for savory chorizo, garlicky breadcrumbs, as well as a whisper of white wine, creating a dish that’s as aromatic as it is satisfying.

Stuffed Artichokes are a Recipe for Sharing

This is Sunday dinner cooking at its finest: unhurried, generous, and meant to be shared. The slow bake in chicken broth infuses every artichoke leaf with flavor, while the final uncovered roast crisps the tops to golden perfection. It’s a recipe that invites you to gather around the table, pull each leaf free, and savor the simple pleasure of good food made with care.

Whether you’re introducing artichokes to your kitchen for the first time or revisiting a beloved classic, this dish offers a beautiful balance of rustic tradition and bold flavor. Serve it as the centerpiece of a leisurely meal, then watch it become a family favorite in your own home.

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Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Stuffed Artichokes

  • Author: Justin Matase
Print Recipe

Description

A recipe that invites you to gather around the table.

Ingredients

Scale
  • 4 large artichokes
  • 2 cups of bread crumbs
  • 4 links of chorizo
  • 2 eggs
  • 1 cup of white wine
  • 3 cups of chicken broth
  • 8 large garlic cloves
  • 1 tbsp salt
  • 1 tsp pepper

Instructions

  1. Trim the tops off your artichokes with a chef’s knife removing the spiny ends or thorns from the petals. Spread open the petals to find the center of the choke. Using a paring knife, cut in a circular fashion around the circumference of the heart to trim the choke from the sides. Using a melon baller, scrape out the brush-like center of the artichoke until you expose the fleshy center of the heart. Rinse artichokes under cold water to remove the remaining choke.
  2. In a medium mixing bowl, add uncased chorizo, smashed garlic, bread crumbs, egg wine and salt and pepper and mix until combined. Press the stuffing into the artichoke center and down the sides into the petals.
  3. Add artichokes to a dutch oven, add chicken stock about 1.5 inches up the sides of the artichokes, cover and bake at 375 for 45 minutes. Finish for 15 minutes uncovered to crisp the tops.

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Recipe and Styling by Justin Matase
Photography by Dave Bryce

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Brodo di Carne

By
Abdul Rafay
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0
A bowl of brodo di carne soup with shredded beef, cannellini beans, and carrots, topped with fresh parsley and grated parmesan cheese, with bread and a wedge of parmesan on the side.

Brodo di Carne is the kind of dish that wraps you in comfort from the very first spoonful. This classic Italian meat broth is rich, deeply flavored, and steeped in tradition—a recipe that transforms simple ingredients into something extraordinary through time, patience, and care. With tender chuck roast, sweet carrots, and the gentle aromatics of celery, onion, and parsley, it’s a soup that nourishes both body and spirit.

Brodo di Carne Recipe

Slow-simmered for hours, the broth develops a depth that can only come from letting the flavors mingle and mature. The addition of creamy cannellini beans and a generous snowfall of Parmigiano-Reggiano just before serving turns this humble pot of soup into a hearty, satisfying meal. It’s the kind of recipe that fills the kitchen with an irresistible aroma, drawing everyone to the table before you’ve even ladled the first bowl.

Perfect for a chilly evening or a leisurely Sunday gathering, Brodo di Carne is more than just a soup—it’s a reminder of the beauty of slow cooking and the joy of sharing food made with love. Serve it with crusty bread and good company, and you have a timeless meal worth savoring.

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A bowl of brodo di carne soup with shredded beef, cannellini beans, and carrots, topped with fresh parsley and grated parmesan cheese, with bread and a wedge of parmesan on the side.

Brodo di Carne

  • Author: Anna Franklin
Print Recipe

Description

When it’s cold or even snowy outside, break out this recipe.

Ingredients

Scale
  • 2 lb chuck roast
  • 3 carrots cut into 2-inch pieces
  • 3 stalks celery cut in half
  • 2 Roma tomatoes cut in half
  • 1 onion cut in half
  • 1 bunch parsley
  • 2 tbsp sea salt
  • 2 qt water
  • 2 qt bone broth or chicken stock
  • 1 can cannellini beans
  • Grated Parmigiano-Reggiano for garnish
  • 1 bunch parsley chopped for garnish

Instructions

  1. Season chuck roast with salt and pepper to taste.
  2. Sear chuck roast in a Dutch oven until browned on the outside but not cooked on the inside.
  3. Cut vegetables, making sure to leave onion and celery pieces large enough to remove from the soup later on in the recipe.
  4. Add in vegetables, parsley, sea salt, water, and bone broth.
  5. Bring the soup up to a boil and then turn down the heat so it is lightly simmering. Allow to simmer for 3 hours with the lid on, stirring occasionally.
  6. Remove the lid and allow to simmer with the lid off for the last hour.
  7. Once the soup is done cooking, remove the celery, onion and parsley from the broth. Leave carrot pieces in the soup.
  8. Remove beef from soup and place on a shallow plate, shred with two forks into bite-sized pieces. Place shredded beef back into the soup.
  9.  Add beans and allow to warm through.
  10. Serve immediately with finely grated Parmigiano-Reggiano and fresh chopped parsley.

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Recipe and styling by Anna Calabrese
Photography by Dave Bryce

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Meatballs in Cranberry Gojuchang Sauce

By
Abdul Rafay
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0
Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Possibly the best hors d’oeuvre ever, the meatball is reincarnated by Veda Sankaran with new flavors – cardamom, nutmeg, and a dash of Korean gochugaru. Her cranberry dipping sauce is a dream, too. The beef is from Farmer Neal over at Jubilee Hilltop Ranch.

Non-Beef Meatball Recipes

Ricotta Vegetarian Meatballs

One Pan Chicken Meatballs with Creamy Orzo

Maqluba (Makloubeh) with Lamb Meatballs

Thai Pork Meatball Skewers

Herb Crusted Chicken Meatballs with Smoked Garlic Aioli

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Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Meatballs in Cranberry Gojuchang Sauce

  • Author: Veda Sankaran
Print Recipe

Description

A bit of tart cranberry goes a long way in this meatball recipe. 

Ingredients

Scale

For the Meatballs:

  • 2 slices white bread
  • ¾ cup milk
  • 1 lb ground pork
  • ½ lb ground beef
  • 1 leek, white part only, finely chopped
  • 1 small Campari tomato, finely diced
  • 4 large garlic cloves, crushed into a paste (approximately 2 tsp)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp gochugaru (Korean chili flakes), optional
  • 5 cardamom pods, husks removed and seeds crushed
  • Finely grated nutmeg
  • 1 egg yolk, lightly beaten

For Cranberry Gochujang Sauce:

  • 1 14 oz can jellied cranberry sauce
  • 1–3 tsp gochujang (based on your preferred heat preference)
  • ⅓ tsp grated fresh ginger
  • 2 tbsp brown rice vinegar
  • 2 tsp soy sauce
  • Salt

Instructions

For the Meatballs:

  1. Place the 2 slices of bread in a bowl, cover with the milk, and let soak while you prepare the other ingredients.
  2. In a large mixing bowl, add the ground meat, the finely chopped leek, the finely diced tomato, and the crushed garlic, along with the spices and egg yolk. Use a wooden spoon to gently combine the ingredients. Add the soaked bread and use your hands to gently incorporate everything evenly.
  3. To form the meatballs, either coat your hands with nonstick spray or oil and roll cocktail-size meatballs. Heat a large flat-bottom pan, coat generously with olive oil, and panfry the meatballs in batches. Place the cooked meatballs on a paper towel-lined plate.

For Cranberry Gochujang Sauce:

  1. In a saucepan, stir together the cranberry sauce, gochujang, ginger, vinegars, soy sauce, and salt. Simmer for 5-6 minutes on medium-low heat, stirring often.
  2. When ready to serve, place the cooked meatballs back into the pan and pour the cranberry gochujang sauce over the meatballs. Warm on medium-low heat until the meatballs are coated and glazed with the sauce.

Did you make this recipe?

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Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

Subscribe to TABLE Magazine’s print edition.

Great Holiday Dips and Starters

By
Abdul Rafay
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0
Three appetizers on a linen tablecloth: a bowl of white bean hummus topped with zhoug, endive leaves filled with grapes and cheese, and a piece of bread topped with a dip.

Our wonderful recipe creator, chef, and food stylist Veda Sankaran channeled our “buy fresh, buy local” passion into a winter holiday feast of flavor. Her dips and starters are good for any time of year, but their substantial warmth is perfect for the cold months.

Holiday Dips and Starter Recipes for any Occasion

Pop a bacon-studded casserole dish of Devils on Horseback Dip into the oven. Slice a loaf of fresh bread from your favorite local baker. You know just what to do when the dip is ready! Bacon from Footprints Farm, or another local farm to table resource, makes the flavors sing.

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Three appetizers on a linen tablecloth: a bowl of white bean hummus topped with zhoug, endive leaves filled with grapes and cheese, and a piece of bread topped with a dip.

Devils On Horseback Dip Recipe

  • Author: Veda Sankaran
Print Recipe

Description

This creamy, sweet, and savory onion dip is a perfect blend

Ingredients

Scale
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 sweet onions, halved and thinly sliced
  • 1/4 tsp salt
  • 1/2 tsp dark brown sugar
  • 5 pieces bacon
  • 6 large pitted Medjool dates
  • 1/2 cup boiling water
  • 1 tbsp sherry or port
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 ¼ cup grated Comté cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a flat-bottom pan, melt 2 tbsp of butter and add 1 tbsp of oil. Once warm, add the sliced onions with ¼ tsp of salt and ½ tsp of brown sugar. Cook on medium heat for about 15 minutes or until the onions become translucent. Stir every 5 minutes.
  3. Then, lower the heat to medium-low and let onions caramelize slowly, making sure not to stir too often. This process may take up to 20 minutes. Once caramelized, set aside the onions.
  4. Cook the bacon by placing the 5 pieces on a parchment-lined baking sheet and coo in a 400-degree oven for 18 minutes. Take it out and let it cool. Once cool enough, crumble and set aside.
  5. Place dates in a bowl, pour ½ cup boiling water and sit for 3 minutes. Drain the water and finely dice the softened dates.
  6. In a mixing bowl, stir together the caramelized onions, crumbled bacon, diced dates, and 1 tbsp of the sherry/port. Then add ½ cup of mayonnaise, ½ cup sour cream, the grated Comté cheese, and salt and pepper to taste. Stir to combine everything and scoop the mixture into an oven-safe baking dish. Bake for 20 minutes and serve while still hot.

The fresh, bitter notes of Who Cooks For You Farm contrast beautifully with creamy burrata and Veda’s surprisingly delicious pickled grapes.

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Endives With Pickled Grapes & Burrata Recipe

  • Author: Veda Sankaran
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Description

This pickled grape salad combines the sweet and tart flavors of grapes with a savory, spiced pickling brine.

Ingredients

Scale
  • 1 lb red seedless grapes, washed, stems removed, and cut in half
  • 1 cup apple cider vinegar
  • 1/2 cup white sugar
  • 1 cup water
  • 1-star anise
  • 3 bay leaves
  • 1 tsp black mustard seeds
  • 1 tsp black peppercorn
  • 4 cardamom pods, crushed open
  • 1 tsp coriander seeds
  • 1 ½” ginger, peeled and thinly sliced
  • Endives
  • Burrata, hand-torn
  • Korean pickled daikon radish, finely diced
  • Pistachios, crushed

Instructions

  1. Wash and remove the stems of the grapes. Then cut the grapes in half. Place the prepared grapes in a nonreactive container, like a mason jar.
  2. Place all the other pickling ingredients in a saucepan and bring to a boil. Once it begins boiling, lower the heat and let it simmer for 1 minute.
  3. Cool the pickling mixture thoroughly, pour it over the grapes, and nestle the spices evenly. Seal tightly and place in the refrigerator for at least 2 days for best results.
  4. Every day shake the container to redistribute the grapes in the pickling liquid to redistribute the spices evenly.
  5. To assemble the appetizer: Take an endive leaf, tear and place a few small pieces of burrata inside. Then add a few of the pickled grape halves, followed by some of the diced pickled radishes. Top with crushed pistachios.
  6. White bean hummus rounds out a table of grazable starters with a simple, wholesome, easy-to-make schmear for good bread from Crustworthy or another of our great local bakeries.

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White Bean And Cashew Hummus Recipe

  • Author: Veda Sankaran
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Description

A creamy and flavorful bean dip with cashews and savory spices

Ingredients

Scale
  • 1 15.5 oz Great Northern beans
  • 2 large garlic cloves, peeled and crushed
  • 1/2 lemon, zest, and juice
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 cup raw cashew pieces
  • 1/2 tsp salt (or to taste)

Instructions

  1. First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover with hot water. Let soak for at least 10 minutes.
  2. Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
  3. Then pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
  4. Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
  5. Blend until everything is combined. Taste and adjust the seasoning as needed.

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Zhoug Recipe

  • Author: Veda Sankaran
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Description

A hot and spicy green sauce that is a staple of Yemeni cuisine.

Ingredients

Scale
  • 1 tsp cardamom pods
  • 1 tsp cumin seeds
  • 3 serrano chilies, finely chopped
  • 1 tsp coriander seeds
  • 4 large cloves of garlic, crushed
  • 1/2 small blood orange or navel orange, zest, and juice
  • 1/2 lemon juice
  • 1/4 tsp salt
  • 1/4 tsp brown sugar
  • 1/2 tsp sumac
  • 1 ½ cups cilantro, coarsely chopped
  • 1 cup parsley. coarsely chopped
  • 1/3 cup olive oil

Instructions

  1. First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely, then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
  2. In a blender or food processor, pulse the serrano chilies, garlic, and spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
  3. Next, combine the cilantro and parsley and pulse a few times. Make sure not to blend it too much, as you want some texture to the zhoug.
  4. Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
  5. To serve, place the hummus in a bowl, top with the zhoug and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc, to garnish.

Did you make this recipe?

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

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

Subscribe to TABLE Magazine’s print edition.

Vindaloo Soba Noodles

By
ZAIN
-
0
Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.
A surprising side dish that spices up a dinner featuring roasted or braised meats.

Bold, vibrant, and full of fresh flavor, these Vindaloo Soba Noodles with edamame puree celebrate global inspiration and local ingredients. Created by chef and food stylist Veda Sankaran, this dish blends the earthy heat of Indian vindaloo with delicate Japanese soba noodles. It is finished with a creamy, refreshing edamame puree. It’s a colorful, unexpected twist that’s perfect for making your New Year’s table unforgettable.

Vindaloo Soba Noodles Recipe

The magic starts with locally sourced garlic and shallots from Soergel Orchards. Fragrant spices like Kashmiri chilies, cardamom, and garam masala, form the next layer of flavor. Rich, tangy vindaloo sauce coats each strand of soba. The smooth edamame and pea puree adds a cool, velvety contrast. Every bite balances heat, freshness, and comfort. Very serving proves that seasonal, local produce can shine in bold, international flavors.

Whether served as the star of your holiday feast or as a special dinner any time of year, this dish is as beautiful to look at as it is delicious to eat. The vibrant colors, layered textures, and aromatic spices make it a showstopper for gatherings, while the simple preparation keeps it approachable for home cooks. One taste, and you’ll see why it’s destined to become a new favorite.

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Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.

Vindaloo Soba Noodles

  • Author: Veda Sankaran
Print Recipe

Description

Bundles of spiced soba noodles in a vindaloo sauce and with an edamame puree on top.

Ingredients

Scale

For Vindaloo Sauce:

  • 4 long Kashmiri chilies, deseeded
  • ¼ tsp fenugreek seeds
  • ¾ tsp black peppercorn
  • 3 cardamom pods
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tsp Madras curry powder
  • ½ tsp sweet paprika
  • ⅓ cup chopped shallots
  • 1 tbsp ginger, peeled and grated
  • 1 tbsp garlic, crushed
  • 3 tbsp tomato puree
  • 2–3 tbsp white vinegar (based on how tangy you want your vindaloo)
  • ¼ tsp salt
  • 1 tsp brown sugar
  • 3 tbsp water

For Edamame Puree:

  • 1 cup shelled edamame
  • ½ cup green peas
  • 1 small lemon, juice and zest
  • 2 cloves garlic, crushed to a paste
  • Salt
  • Pepper
  • ¼ cup olive oil

Instructions

For Vindaloo Sauce:

  1. First, place the chilies in a bowl and rehydrate by pouring boiling water over them. Let soak for a few minutes until they soften. Be sure to deseed the chilies before blending.
  2. Next, grind the fenugreek seeds, peppercorns, and cardamom into a powder, using a spice or coffee grinder.
  3. Place the rehydrated chilies, ground spice powder, turmeric, garam masala, Madras curry powder, and sweet paprika into a small blender cup along with a splash of the chili water and pulse until the chilies are blended. Add more spoonfuls of water if necessary to blend. It does not have to be a fine paste as you will blend it further with the other ingredients.
  4. Add the remaining vindaloo ingredients: shallots, ginger, garlic, tomato puree, vinegar, salt, brown sugar, and water. Blend everything together until it becomes a smooth paste.

For Edamame Puree:

  1. Heat a medium-sized pot of water. While waiting for the water to boil, prepare an ice bath in a mixing bowl. Once the water is boiling, add the shelled edamame and cook for 4 minutes. Immediately transfer the edamame into the ice bath.
  2. In the same pot, once the water is boiling again, add the peas and cook for 1 minute, before transferring them to the ice bath.
  3. Place the cooked edamame and peas in the bowl of a food processor and add the lemon juice and zest, along with the crushed garlic, salt, and pepper. Pulse a few times and then slowly stream in the olive oil while blending until you reach the creamy consistency you want for your puree.

To Serve:

  1. Add as much vindaloo sauce as you want to your cooked soba noodles and stir to evenly coat the noodles. Plate your noodles like birds’ nests and top with the edamame pea puree.

Did you make this recipe?

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

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

Subscribe to TABLE Magazine’s print edition.

A Trio of Fall Cocktails

By
Keith Recker
-
0
An enticing display of a trio of fall cocktails. Each cocktail is expertly garnished and presented in elegant glassware.
Left to right: Big & Rich, Liza, and City of Champions.

Our friends at Wigle Whiskey have shared a trio of fall cocktail recipes with TABLE readers, perfect for the transition from fall to winter. Start with the Liza, a perfect, light and herbal pre-dinner drink, then move to the fall-flavor-forward, spiced Big & Rich, before finishing up with the dessert-course-ready City of Champions Old Fashioned. Add these cocktails to your holiday menus or sip on one from the comfort of your couch.

Fall Cocktails Recipes

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An enticing display of a trio of fall cocktails. Each cocktail is expertly garnished and presented in elegant glassware.

Liza

  • Author: Richard Platania
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Description

Thyme and cranberry come together in this dry cider cocktail. 

Ingredients

Scale

Instructions

  1. Add juices, simple syrup, and gin to a champagne glass.
  2. Top with Threadbare cider, garnish with a thyme sprig, and enjoy!

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Big and Rich

  • Author: Richard Platania
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Description

Fall and winter flavors in a glass.

Ingredients

Scale

Instructions

  1. Add the whiskey, maple liqueur, lemon juice, and Threadbare cider to a tall highball glass.
  2. Add ice, top with cream soda, garnish with apple slices and star anise, and enjoy!

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City of Champions Old Fashioned

  • Author: Richard Platania
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Description

A classic old fashioned with a brown sugar twist. 

Ingredients

Scale

Instructions

  1. Stir ingredients together with ice then pour into a rocks glass.
  2. Add in one large ice cube, garnish with an orange twist, and enjoy!

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Recipes by Richard Platania
Story and Styling by Keith Recker
Photography by Dave Bryce

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Spiked Cider

By
Abdul Rafay
-
0
A vibrant and eye-catching spiked cider featuring a delightful mix of fall flowers and foliage. The arrangement showcases the warm hues of orange, red, and yellow, perfectly capturing the essence of the season.

Boozy or not, hot cider is one of our favorite holiday drinks. It’s kid-friendly and, with a quick splash of your favorite liquor, easily made into a comforting, cozy cocktail.

Spice Up Your Spiked Cider Recipe

We recommend using this mulled cider recipe from our friend Liz at Octofree® made with Soergel Orchards’ famous apple cider, whole spices like cinnamon sticks and star anise pods, and sliced winter citrus. (For an extra, spicy kick, add in a few half-inch thick pieces of fresh ginger.) Throw in a splash of caramel vodka, a nutty bourbon, or dark rum, and you’re set for a warm, pleasant night by the fire. We encourage you to try different spirits, additions, and garnishes! Some of our favorite riffs use apple brandies, sweeter, flavored vodkas, or add a few dashes of Angostura or orange bitters.

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A vibrant and eye-catching spiked cider featuring a delightful mix of fall flowers and foliage. The arrangement showcases the warm hues of orange, red, and yellow, perfectly capturing the essence of the season.

Spiked Cider

  • Author: Maggie Weaver
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Description

This recipe lends itself towards experimentation.

Ingredients

Scale
  • 2 oz of your chosen spirit (We love Kingfly Spirits’ Bourbon or Maggie’s Farm Spiced Rum.)
  • Mulled Cider
  • Cinnamon sticks and orange slices for garnish

Instructions

  1. Place your chosen spirit in a mug, then fill it with hot, mulled cider.
  2. Garnish with cinnamon sticks and orange slices, then enjoy!

Did you make this recipe?

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

Recipe by Maggie Weaver
Photography by Dave Bryce
Styling by Keith Recker

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Porchetta-Inspired Turkey

By
Abdul Rafay
-
0
A succulent and flavorful turkey roasted with aromatic herbs and spices, inspired by the Italian porchetta.

I absolutely love a holiday turkey. Simply roasted was my childhood favorite, and no matter what time of year, it was the one thing I requested when home visiting from college. Over the years, my husband and I have subjected our holiday birds to many treatments and techniques, from rubs to bringing to smears and injections to frying, smoking, and even roasting upside-down.

Porchetta-Inspired Turkey Recipe

Last year, however, I was inspired by a classic celebratory Italian dish: porchetta, a culinary delight of deboned pork meat (all the fat and skin still on), boldly seasoned and stuffed full of herbs and other parts of the pig. It is indescribably delicious and slowly roasted until tender and juicy with crispy outside skin. A friend of mine and I got a pig at auction and created a version of this porky goodness for a benefit dinner several years ago. Inspired by an insatiable craving for it ever since, I got inventive and created a porchetta turkey the next Thanksgiving. The family decided it was a keeper.

I recommend spatchcocking the turkey, dry-brining it, and letting it rest uncovered overnight in the refrigerator. This creates an evenly cooked, moist bird with an allover crispy skin – a porchetta trademark. The layer of herbs and meat between the juicy turkey and crisp skin will be a delicious surprise on your holiday table.

What is Porchetta?

Porchetta is a traditional Italian dish. It is made from a whole, deboned pig (or large cut of pork belly or loin. The meat is stuffed and/or cubed with garlic and herbs like rosemary, thyme, and fennel. After sprinkling it with salt and pepper, the cook rolls the meat tightly and ties it together with string. After a long, slow roasting period, the outside becomes golden-brown while the inside stays tender and juicy.

You can use thin slices of porchetta in sandwiches, or slightly thicker slices as a main dish. In either case, a drizzle of olive oil and final sprinkle of salt enhance the flavor.

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A succulent and flavorful turkey roasted with aromatic herbs and spices, inspired by the Italian porchetta.

Porchetta-Inspired Turkey

  • Author: Rhonda Schuldt
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Description

Juicy and succulent turkey for Thanksgiving or any time of year. 

Ingredients

Scale

For the herb mixture:

  • 1/2 cup fresh fennel fronds, minced
  • 1/2 cup fresh flat-leaf (Italian) parsley, minced
  • 2 tbsp fresh thyme leaves
  • Zest one lemon
  • 1 tsp of salt
  • 1 tsp of black pepper

For the meat filling:

  • 1/2 tbsp fennel seeds
  • 1 ½ lb fresh ground pork (you can substitute sweet Italian sausage or ground turkey)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the dry brine:

  • 1/2 cup kosher salt
  • 2 tbsp baking powder

Instructions

For herb mixture:

  1. Combine all ingredients for the herb mixture in a small mixing bowl and set aside.

For meat filling:

  1. Combine all ingredients for the meat mixture in a small bowl and set aside.

For dry brine:

  1. Combine in a small bowl and set aside. You will have extra dry-brine mixture that can be stored in a covered container for future use.

To prepare the bird:

  1. Line a rimmed baking pan (or broiler pan) with aluminum foil. Place a wire rack (or slotted broiler rack) on top.
  2. Lay spatchcocked turkey on a clean surface or cutting board, breast-side up. Starting at the bottom of the turkey breast, place your hand between the skin and flesh and gently separate to create as much of an opening between the meat and skin as possible, being careful not to tear the skin. Repeat with the thighs.
  3. Next, using your hands, rub the herb mixture evenly between the skin and the breast and thigh meat, evenly coating as much of the meat as possible. Then, divide the meat mixture and place between the skin and the breast and thigh meat. Gently press on the outside of the skin to evenly spread the meat mixture under the skin to a consistent thickness.
  4. Gently turn the bird over so the breast side is facing down. Using your fingers, generously sprinkle the dry brine mixture over the surface of the underside of the bird so that it is evenly covered but not encrusted. Flip the bird over (breast-side up) and transfer to the cooking rack on the lined baking pan. Generously sprinkle the exposed surfaces so they are thoroughly and evenly dusted with the dry brine. Add fresh cracked black pepper if desired. Place, uncovered, in the refrigerator for 24 hours.
  5. Place the turkey into a preheated 400-degree oven. Roast until the thigh meat registers 165 degrees and the skin is brown and crisp**. Remove from oven and let rest for 20 minutes before carving. Carve across the breast and thighs to get slices that include turkey, the herb and meat stuffing, and some of the delicious, crispy skin.

Notes

*Spatchcocking a bird (turkey or chicken) involves removing the backbone and flattening the bird by breaking the breastbone. You can easily do this at home with a good (sharp) pair of kitchen shears, or simply ask a butcher at your local grocer to do this for you. Be sure to reserve the backbone for making gravy.

**Spatchcocking also reduces your cooking time by almost half!  The exact time it will take to roast your turkey depends on the size of the bird you ultimately use, how cold the bird is when you put it in the oven, your oven itself, etc. A 9- to 13-pound turkey will take about 45 minutes to an hour (plus the resting time). A 19- to 20-pound bird will take about 2 hours.

Did you make this recipe?

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

Story and Recipe by Rhonda Schuldt
Photography by Dave Bryce

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