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Simple Mustard Brussels Sprouts

By
Emma Riva
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0
Brussels sprouts in a ceramic dish held in two hands.

“Brussels sprouts are my favorite food in the universe. We are in a very serious, committed relationship,” Megan Sichieri said. “I host a lot of dinner parties and sprouts are almost always on the menu. I even have a sprout tattoo on my forearm because I love them so hard.” You’ll fall in love with these Simple Mustard Brussels Sprouts. They’re simple, healthy, and delicious: all the best things in life.

Why Love Brussels Sprouts?

Brussels sprouts often get a bad rap, but they’re a vegetable worth celebrating. They’re an excellent source of vitamin C, which helps boost your immune system, and vitamin K, vital for bone health. These tiny veggies are also rich in folate, manganese, and potassium, supporting overall health and vitality. For those watching their calorie intake, Brussels sprouts are an ideal food choice. Low in calories but high in nutrients, they offer a filling and satisfying side dish without packing on the pounds. With their high fiber content, Brussels sprouts help support healthy digestion and can keep things moving in your gut. They also contain compounds that have been shown to help prevent the growth of certain cancer cells, making them a powerful vegetable for cancer protection.

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Brussels sprouts in a ceramic dish held in two hands.

Simple Mustard Brussels Sprouts

  • Author: Megan Sicieri
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Description

Fall in love with Brussels sprouts!

Ingredients

Scale
  • 1 pound Brussels sprouts
  • 2 tablespoons cooking oil (I use coconut or avocado)
  • 2 cloves garlic
  • Himalayan pink sea salt
  • 2 tablespoons grainy mustard
  • Balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees. Trim and halve sprouts. Toss in a bowl with oil, chopped garlic, and a few pinches of sea salt.
  2. Spread onto a pan and roast at 400 for 20 to 30 minutes. When cooked to your desired crunch level, toss back into the bowl, and add mustard. Stir until coated evenly. Finish with a drizzle of balsamic vinegar.

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Recipe Megan Sicheri
Photography Michael Parente

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Red Lentil Pasta Primavera

By
Emma Riva
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0
A red lentil pasta in a white dish on a white background.

Gluten-free pasta has come a long way, both in terms of texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to varieties made from brown rice or corn, it’s now easy to find beautiful and colorful varieties. We tested different shapes and varieties to arrive at this Red Lentil Pasta with Spring Priamvera. It’s accessible to a wider swath of people with food sensitivities. We’d proudly serve the results to any guests—even those without dietary restrictions.

What are Red Lentils?

Red lentils are small, vibrant legumes packed with protein, fiber, and essential nutrients. Known for their mild flavor and quick cooking time, they’re a staple in cuisines all over the world. Red lentil pasta is made by grinding dried red lentils into a flour, which is then used to create pasta shapes like spaghetti, penne, and fusilli. The result is a gluten-free pasta that still retains a satisfying texture and is rich in protein. it’s ideal for maintaining muscle health and keeping you full for longer. Also, its flavor allows it to pair well with various sauces, from creamy Alfredo to tangy marinara, ensuring a satisfying meal every time.

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A red lentil pasta in a white dish on a white background.

Red Lentil Pasta with Spring Primavera

  • Author: Liz Fetchin
Print Recipe

Description

Skip the gluten, add the flavor!

Ingredients

Scale
  • Oil to coat casserole dish (we used olive oil spray)
  • 2 tbsp olive oil, divided
  • ½ tsp each of salt, pepper, and red pepper flakes
  • 2 pints cherry tomatoes
  • 12 stems broccolini
  • 5 garlic cloves, minced
  • 2 bricks of Violife Just Like Feta (or standard feta if lactose doesn’t bother you)
  • 1 lb gluten-free red lentil pasta
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat oven to 400 degrees.
  2. In a Dutch oven, place 1 tbsp olive oil, salt, pepper, garlic, red pepper flakes, tomatoes, broccolini, and garlic. Toss with fingertips so vegetables are coated in oil.
  3. Place both bricks of Violife Just Like Feta (or real feta) in the center of the Dutch oven. Put in the oven and bake uncovered for 25 minutes.
  4. About halfway through baking, prepare gluten-free red lentil pasta per package instructions.
  5. Remove casserole dish from oven, place on a heat-safe surface. Remove broccolini with tongs and set aside. Stir tomatoes and cheese until a sauce forms.
  6. Add pasta and toss to coat. Place broccolini on top, garnish with basil or parsley, and serve.

Did you make this recipe?

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Recipe by Liz Fetchin of Octofree
Styling by Anna Franklin
Photography by Dave Bryce

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Martha Stewart-Inspired Angel Food Cake

By
Kylie Thomas
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0
A woman cuts a slice of Martha Stewart-Inspired Angel Food Cake that's topped with coconut as another slice sits on a blue plate nearby.

We’re combining two of our favorite Martha Stewart recipes to make an Angel Food Cake that we cover in an Italian meringue and top with shredded coconut. For this Martha Stewart-Inspired recipe we started with her Angel Food Cake as well as her Basic Italian Meringue. This way you get to bake up a pure and simple Angel Food Cake…and make it devilishly decadent, too. Imagine biting into a soft, pillowy cake featuring a thick, sweet meringue and the tropical flavors of coconut. Maybe you’ll enjoy it so much that your next birthday cake will just have to Selina Progar’s lovely adaptation of Martha’s originals.

Where Does Angel Food Cake Originate From?

No matter if you call it angel food cake, cornstarch cake, or sponge cake, it all leads back to the same, airy and delightful recipe. While there is no real answer to where this dessert came from, there is evidence to suggest its history lies in Pennsylvania. The Pennsylvania Dutch introduced us to the uniquely shaped angel food cake pan. Its real commercial success though did not come until cake mixes for angel food cake hit shelves in 1942. History credits EZY Angel Cake Mix as the company to first release this popular product.

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A woman cuts a slice of Martha Stewart-Inspired Angel Food Cake that's topped with coconut as another slice sits on a blue plate nearby.

Martha Stewart-Inspired Angel Food Cake

  • Author: Selina Progar
Print Recipe

Description

A soft and airy Angel Food Cake meets a sweet Italian meringue and shreds of coconut.

Ingredients

Scale

For the cake:

  • 4.7 oz all-purpose flour, sifted
  • 8 oz sugar #1, sifted
  • 4 oz sugar #2, sifted
  • 420 g egg whites (from 14 eggs)
  • 14 g warm water
  • 14 g salt
  • 5 g cream of tartar
  • 12 g vanilla extract
  • Flaked sweetened coconut

For the Italian meringue:

  • 16 oz sugar
  • 8 oz egg whites
  • 2 oz water

Instructions

For the cake:

  1. Sift together flour and sugar #1.
  2. Sift sugar #2 and set aside with a spoon.
  3. Crack eggs into a mixing bowl. Reserve yolks for another project like ice cream, hollandaise or mayonnaise.
  4. In the bowl fit with the whisk attachment, whip together on 4-6th speed egg whites, warm water, salt, cream of tartar, and vanilla until soft foamy peaks begin to form.
  5. Turn mixer to speed 8, and add sugar #2 one spoonful at a time with about 15 seconds in between each addition. Beat until firm peaks form. Do not allow “cotton balls” to form.
  6. Fold in sifted flour and sugar. Place your spatula at 12 o’clock, pulling down to 6 o’clock, while rotating your bowl 90-degrees then lifting and rotating your spatula back to 12 o’clock.
  7. Continue until your flour is incorporated but not over mixed.
  8. Place batter into the non-greased tube pan and smooth over the top.
  9. Bake for 45 minutes at 350 degrees or until the cake slightly bounces back to the touch and is golden brown. Flip pan over to allow to cool for 1 hour.
  10. Once cooled, press the offset spatula to the sides of the pan and run the spatula along the edges plus the center to release the cake.
  11. Remove the cake and place on a plate. The cake can be cut in half and filled but can also be iced with meringue from below.

For the Italian meringue:

  1. Separate eggs, carton egg whites can also be used, and place in a stand mixer with the whisk attachment.
  2. In a pot, add sugar and water, stir so that the sugar is all wet. If sugar is on the sides of the pot, wet a pastry brush with water and wash down the sides. This will stop the syrup from crystalizing.
  3. Place on high heat and monitor it as it begins to boil. The end temperature will be between 240-degrees and 245-degrees F.
  4. Once your sugar syrup reaches 236-degrees, turn the mixer on high speed to begin whipping the egg whites. The whites should be foamy to medium peaks. At the same time, continue to cook the syrup to 240-245 degrees. Do not stir it.
  5. Once the temperature is reached, remove from heat. Take the pot to the mixer and while the mixer is still on high slowly pour the syrup down the sides of the mixer. Be sure not to go too fast so it doesn’t hit the whisk.
  6. Once all the syrup is added, allow the mixer to mix for at least 10 minutes. Then, touch the side of the mixer with the inside of your wrist. If the bowl is at a neutral temperature, you can use the meringue. If its still warm continue to mix for 5 minutes.
  7. Ice cake in meringue and top with shaved or flaked sweetened coconut.
  8. You can also use toppings like toffee chips or simply torch the outside and serve with berries.

Did you make this recipe?

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Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

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Sweet and Savory Pie for Dinner

By
Kylie Thomas
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0
A savory and sweet dinner pie with puff pastry, cheese, corn, sweet peas, prosciutto, and grilled peaches.

Quelcy Kogel has some strong feelings about pie, meaning pie for dinner is totally on the table. In order to make a pie that feels just right for dinner but still reminds us of the dessert pies we love, she bakes up a Sweet and Savory Pie. This recipe uses a puff pastry dough as the base then slathers on top a lemon ricotta mixture, grilled peaches, corn, sweet peas, bleu cheese, and prosciutto. It’s a fun way to get your kiddos to try new foods while still eating their fruits and veggies.

How to Perfectly Grill Peaches for This Sweet and Savory Pie

In order to make your peaches perfectly grilled for the best dinner pie topping, you want to start by halving and pitting your peaches. Then slice them. Preheat your grill (you’re going to want to use an actual grill for those gorgeous grill marks) before adding your slices and leave them on for about 5 minutes. After getting a good char on the one side, do the same for the other side before placing your warm peaches onto the Sweet and Savory Pie.

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A savory and sweet dinner pie with puff pastry, cheese, corn, sweet peas, prosciutto, and grilled peaches.

Sweet and Savory Pie for Dinner

  • Author: Quelcy Kogel
  • Yield: 9x14-Inch Puff Pastry Tart 1x
Print Recipe

Description

Craving pie for dinner? Let yourself delight in layers of puff pastry, cheeses, peaches, corn, sweet peas, and prosciutto.

Ingredients

Scale
  • 1 pack (13.2 oz, measuring 9×14”) frozen puff pastry, thawed
  • Cheese mixture
  • 24 oz sliced peaches, grilled
  • 3 ears of corn, grilled
  • Sweet peas, to taste
  • Bleu cheese, to taste
  • Prosciutto, to taste
  • Honey
  • Chopped basil

For the cheese mixture:

  • 15 oz ricotta
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • Fresh thyme, to taste
  • Crushed black pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unroll the puff pastry into a rectangular and transfer to the sheet pan.
  2. In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper.
  3. Bake for 15 to 20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy.
  4. Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold.

Did you make this recipe?

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Recipe and Photography by Quelcy Kogel

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Persian Noodle Soup

By
Kylie Thomas
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0
A Persian Noodle Soup sits in a brown bowl on a blue picnic table with three smaller bowls and plates of Persian food sitting around the soup.

Our Persian Noodle Soup by Chef Palak Patel is a vibrant recipe that blends hearty beans, fragrant herbs, and tender greens into a delicious broth. Cannellini and navy beans start the creamy base, while herbs and spices like dried mint, turmeric, and saffron add bold, earthy notes. Chef Palak Patel continues building this dish with sautéed onions, spinach, kale, parsley, and scallions. Finish it all off with fettuccine or bucatini noodles, a dollop of yogurt, and saffron for a mix of fresh, tangy, and a hint of bitterness. If you’re looking to learn more about Persian cuisine, the textures and flavors in this Persian Noodle Soup are a great start to informing yourself on culinary traditions.

What’s Different About a Persian Noodle Soup?

Persian Noodle Soup or Ash Reshteh (which Persians eat for Nowruz, the Persian New Year) sets itself apart from other noodle soups through a combination of ingredients that embody Persian culinary traditions. Unlike soups that prioritize meat or simple vegetables, this recipe prioritizes legumes, such as beans and lentils. These ingredients also contribute to its hearty texture and nutritional richness. Then, an abundance of fresh herbs including parsley and cilantro is essential to building the base of this soup. Plus, the inclusion of saffron, a staple in Persian cooking, adds richness and slight golden hue.

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A Persian Noodle Soup sits in a brown bowl on a blue picnic table with three smaller bowls and plates of Persian food sitting around the soup.

Persian Noodle Soup

  • Author: Palak Patel
  • Yield: Serves 4
Print Recipe

Description

Not only is this soup fulfilling, it’s a great way to incorporate fresh produce into your life.

Ingredients

Scale
  • 1 can cannellini beans, rinsed
  • 1 cup navy beans, rinsed
  • ½ cup grapeseed oil, divided (¼ cup)
  • ¼ cup dried mint
  • ½ tsp ground turmeric
  • ½ medium yellow onion, thinly sliced
  • Saffron threads soaked in 2 tbsp hot water, additional for garnish
  • 3 cups vegetable stock
  • 3 cups (8 ounces) spinach, chopped
  • 2 cups baby kale
  • 1 cup parsley, finely chopped
  • 2 scallions, chopped, separate green and white parts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz dried pasta fettuccine or bucatini
  • Yogurt, for garnish

Instructions

  1. Heat a small saucepan over medium heat. Add half the oil (¼ cup) and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.
  2. In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric, onions and white parts of scallions and cook until softened and golden, 10 to 12 minutes.
  3. Add saffron water and threads, reserving a few for garnish into the vegetable stock, add cannellini beans, navy beans, and scallions, return to a light simmer.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, 8-10 minutes. Drain the pasta and add to the soup. Turn the heat to medium and cook a few minutes until pasta is completely cooked. Add spinach, kale, and scallion until slightly wilted. Stir in 1 tablespoon of the mint oil and season with kosher salt and freshly ground pepper. Remove from heat and add parsley.
  5. Adjust the seasoning as needed, then divide between bowls. Garnish with the yogurt, mint oil, and remaining saffron water and threads, then serve.

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Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Everything Bagel Tomato Tartlets

By
Kylie Thomas
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0
An Everything Bagel Tomato Tartelette sits on a piece of parchment paper with a jar of capers sitting nearby.

If you’re looking to try having pie for brunch or lunch, these Everything Bagel Tomato Tartlets are the perfect individual servings of healthy ingredients. By tartlets, we just mean a smaller, individual portions of a tart with its crunchy outside and gooey inside.

About Quelcy Kogel’s Everything Bagel Tomato Tartlets

Pie is a complicated summer muse. She graces us with the most pleasure when the gardens and trees bear the sweetest, juiciest fruits, but she demands the coldest of butter, the chill of a marble surface, and the lightest of touches. 

In a spirit of devotion, I offer you pies for a full day of summer supplication. These are labors of love. They’re not instantly gratifying (with the exception of one cheat). Pies require careful scheduling to allow for a proper chilling of the crust. Typical instructions are wrought with a long list of stressful don’ts – don’t add too much water, don’t overwork the dough, don’t let the butter warm. Don’t lose your damn mind when the flour and butter refuse to form a ball!

Try these delicious and sanity-instilling Everything Bagel Tomato Tartlets for lunch, a picnic, sliced into small bites to go with cocktails.

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An Everything Bagel Tomato Tartelette sits on a piece of parchment paper with a jar of capers sitting nearby.

Everything Bagel Tomato Tartlets

  • Author: Quelcy Kogel
  • Yield: 6 Tartelettes 1x
Print Recipe

Description

A brunchy treat that also works as an excuse for having pie for lunch.

Ingredients

Scale

For the crust:

  • 1 cup white whole wheat flour or unbleached all-purpose flour
  • 1 cup whole grain millet flour
  • 1/2 tsp sea salt
  • 16 tbsp unsalted butter, chilled and sliced
  • 1 egg, lightly beaten
  • 1 to 2 tbsp vodka, chilled
  • 4 to 5 tbsp water, chilled

For the filling:

  • 8 oz goat cheese
  • 2 egg yolks
  • 1 bunch green onions, chopped (about 1 cup chopped)
  • ⅓ cup chopped dill
  • Zest of 1 lemon
  • 4 vine-ripened tomatoes or a variety of heirloom tomatoes

For the topping:

  • 1 egg, beaten
  • Everything bagel seasoning, to taste

For the garnish:

  • Balsamic reduction
  • Capers
  • Fresh dill

Instructions

  1. In a large bowl, whisk together the flours and salt. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  2. Add the lightly beaten egg, and stir into flour mixture with a wooden spoon. Drizzle the vodka into the flour mixture, then the water, 1 tbsp at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
  3. Form the dough into a ball, wrap it in plastic or beeswax wrap, and place it in the fridge for 1 hour to firm. Meanwhile, prepare the filling.
  4. Combine the goat cheese, egg yolks, green onions and dill in a food processor, and pulse until smooth. Keep chilled until ready to use.
  5. Preheat the oven to 400 degrees.
  6. Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide the dough evenly into 6 pieces. Roll each piece into a ball, being careful not to overwork the dough. On a lightly floured surface, roll each ball into a 6 to 7-inch circle.
  7. Spoon 1 to 2 tbsp of the filling into the center of the circle. Spread the filling into an even layer, leaving a one-inch border.
  8. Arrange three tomato slices, or an array of cherry tomatoes, evenly over the center of the filling. Fold the dough over the tomatoes in a free-form fashion, pleating the overlaps.
  9. Brush the outer crust with a generous coating of the beaten egg wash, and sprinkle with the Everything Bagel Seasoning.
  10. Bake for 20 minutes, or until golden brown. Let cool before serving. Garnish with a drizzle of balsamic reduction, a spoonful of capers, and a sprig of fresh dill. Enjoy!

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Recipe and Photography by Quelcy Kogel

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English Cucumber Salad with Kefir Dressing

By
Emma Riva
-
0
An english cucumber salad with kefir dressing on a white background.

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors. We started our day together with the plate of English Cucumber Salad with Kefir Dressing. Chef Gamble had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaining his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.”

The Story Behind Curtis Gamble’s Cucumber Salad

As always when good food hits the table, stories were shared. “I grew up with a single mom, very food insecure, and that has had the most impact on the way I like to cook,” Curtis recounts. That meant a simple, healthy dish like English Cucumber Salad with Kefir Dressing went a long way. “Whether my mom was breading off-cuts like chicken livers in seasoned flour and frying them or pulling potatoes and spring onions from our modest garden, we would always eat humbly but well-seasoned. My first real job was as a prep cook at a big-box rib joint, and from there I never turned back. One foot in front of the other took me from culinary school to the restaurants that shaped my career.”

By the way: you might be wondering… What is an English Cucumber? Cucumus sativus was bred by vegetable experts to optimize the perfumed freshness of cucumbers while minimizing the cucumber characteristics people sometimes complain about. Thick skins and too-copious seeds are on that list!

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An english cucumber salad with kefir dressing on a white background.

English Cucumber Salad with Kefir Dressing

  • Author: Curtis Gamble
Print Recipe

Description

A healthy salad with a tart, fermented dressing.

Ingredients

Scale

For the cucumber salad:

  • Kefir dressing (Recipe below)
  • 2 seedless English cucumbers, thinly sliced
  • Shallot, sliced into thin rings
  • Salt and pepper, to taste
  • Feta
  • Fresh dill
  • Aleppo chili

 

For the kefir dressing:

  • 1 cup milk kefir
  • 2 tbsp dill, minced
  • 2 tbsp parsley, minced
  • 2 tbsp chives, chopped
  • 4 garlic cloves
  • Zest and juice of 2 lemons

Instructions

  1. Add all dressing ingredients to a tall cup or bowl and, using a hand blender, puree to combine. Add salt and pepper to taste.
  2. To finish, in a large mixing bowl, add dressing, cucumber, shallot and salt and pepper, to taste. Adjust acidity with extra lemon juice. Spoon onto a serving platter laying as flat as possible. Sprinkle feta, fresh torn dill, and Aleppo chili and serve immediately.

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Recipe by Chef Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

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Dill Fritters with Leek, Feta, and Chili

By
Emma Riva
-
0
Leeks, feta, chili, and dill fritters on a spring table.

Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.

If you love leeks, we recommend our recipe for Crispy Chicken Thighs with Leeks and Mushrooms!

Tips for Making Fritters

The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.

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Leeks, feta, chili, and dill fritters on a spring table.

Leek, Feta, Chili, Dill Fritters

  • Author: Deborah Eydmann Beau
Print Recipe

Description

An easy to make, organic recipe.

Ingredients

Scale
  • 2 leeks, finely chopped
  • 2 shallots, finely chopped
  • 2 eggs
  • 1 tbsp créme fraîche
  • 3 tbsp gram flour
  • 1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
  • 1 tbsp fresh dill, chopped
  • A glug of olive oil
  • 1 pack of Feta cheese, crumbled

Instructions

  1. Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
  2. Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.

  3. Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil.  If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.

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Story by Deborah Eydmann Beau
Photography and Styling by Java Bere

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Baileys Banana Blender Brew (Spiked Smoothie)

By
Kylie Thomas
-
0
A tall smoothie glass holds a banana spiked smoothie

Smoothies are usually associated with breakfast and workouts but we really think a spiked smoothie could change not just the trajectory of this fresh fruit treat…but yours too! Our Baileys Banana Blender Brew (Spiked Smoothie) is easy to make, which makes the enjoyment even greater. Smooth and silky banana meets a bit of cream and a garnish of your choice of fresh fruit for the perfect finishing touch. The best part is that you can feel at least a little healthy while drinking our spiked smoothie since you’re taking in the nutrients from the banana.

Can I Use A Different Liquor Than Vodka?

While we use vodka in this recipe for a neutral base, you can absolutely switch things up to tweak the flavor to your liking. Using a spiced rum would add warming notes that make this spiked smoothie almost like a serving of Bananas Foster. Or, try adding in your favorite whiskey or bourbon for a little sweetness and plenty of richness. If you’re looking for a little bit of energy in your smoothie, you could even add in a coffee liqueur to make this a mocha banana smoothie.

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A tall smoothie glass holds a banana spiked smoothie

Baileys Banana Blender Brew (Spiked Smoothie)

  • Author: Keith Recker
Print Recipe

Description

This Baileys smoothie is for the adults in the house.

Ingredients

Scale
  • 4 oz Baileys Irish Cream
  • 2 oz vodka
  • 1 cup milk
  • 1 ripe banana
  • 1 tsp sugar (optional)
  • 3 cups ice

Instructions

  1. Blend all ingredients in a blender.
  2. Pour into a tall glass and garnish with fresh fruit.
  3. Serve immediately.

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Recipe by Keith Recker
Photography by Kylie Thomas

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Martha Stewart-Inspired One Pan Pasta

By
Kylie Thomas
-
0
In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Nobody likes to have a saucepan, frying pan, pasta pot, and stainer staring at you from the kitchen sink. Whenever dinner can be made in one pan, like our Martha Stewart-Inspired One Pan Pasta, clean up is easier. That way, you can enjoy the food without the mess. This One Pan Pasta recipe adapted from our favorite living legend combines linguine with fresh herbs, parmesan, tomatoes, and a few other extra spices. It’s a dish that tastes like 5 stars but is not nearly as complicated as a Michelin-starred entrée. Pull this recipe out of your pocket the next time you have a large number of guests coming over. It’ll save you time and wow everyone at the table.

What Type of Pan Should I Use for This Pasta Recipe?

One pan may have you thinking you can use whatever in your kitchen is readily available. However, the pan you choose does make a difference. We recommend using a sauté pan that has straight edges to help contain the liquid in the pan without spills or overcrowding. You can use other types of pans but you want to make sure it has enough room to add in all the ingredients and still leave room to stir the pasta.

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In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Martha Stewart-Inspired One Pan Pasta

  • Author: Selina Progar
  • Yield: 4–5 Servings 1x
Print Recipe

Description

No need to worry about washing more than one pan for dinner ever again.

Ingredients

Scale
  • 1 lb linguine
  • 3 cups cherry tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 1/2 tsp red pepper flakes
  • 3 tbsp olive oil for #1
  • 3 tbsp olive oil for #2
  • 36 oz water
  • Salt and pepper (to taste, but generously as the pasta water will create the sauce)
  • ½ bunch fresh basil , cut with scissors for garish
  • 1 cup grated parmesan

Instructions

  1. Place 8-10 tomatoes in-between two lids from takeout soup containers (we call them quart containers) firmly, but not smashing, and press flat down on the tomatoes with the second lid. Then, run a knife between the two lids to cut the tomatoes in half, repeat until all the tomatoes are cut.
  2. Slice onions into thin slices, as you would for a salad.
  3. Chop garlic.
  4. In large pan place the linguini, cherry tomatoes, onion, garlic, olive oil for #1, pepper flakes, water, and generous amounts of salt and pepper.
  5. Place skillet on high and bring to a boil.
  6. Cook for about 9 minutes until the pasta is al dente and the water has turned into a sauce. Be sure to turn over the pasta throughout the cooking using tongs.
  7. Garnish using olive oil for #2, basil and grated parmesan cheese.

Did you make this recipe?

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

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

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