6 Lavender Cocktails to Embrace Spring’s Blooms

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May 2, 2025

A salad with lettuce, radishes, edible flowers, and an apple bourbon dressing all in a black bowl on a dark blue table.

Apple Bourbon Dressing is an homage to my time cooking at Tabla in NYC. It starts with a reduction of bourbon, apple cider, maple syrup and ginger. The finished dressing is almost good enough to drink and dresses up this simple salad with jewel toned edible flowers. Serve as a starter or alongside a delectable main dish of Bourbon Glazed Lamb Chops.

How to Store the Apple Bourbon Dressing

Just in case you accidentally make a little too much of our Apple Bourbon Dressing, you can store it and save it for later use. You’ll want to use an air-tight container, we suggest a mason jar. Then, you’re going to want to refrigerate the dressing to extend its shelf life. Since this dressing uses oil and vinegar as its base with some fresh additions, you can safely use this dressing up to 5 days. It is to note though that at times with oil dressings, they can separate while sitting in the refrigerator. Thankfully, all you need to do is bring the bottle to room temperature and then shake vigorously until the ingredients blend back together.

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Salad with Apple Bourbon Dressing

Author: Michaela Hayes
Yield: 1 Cup Dressing 1x

Description

A simple apple bourbon dressing takes this basic salad from boring to delicious with ease.

Ingredients

Scale

Lettuces
Radishes

For the dressing:

2 cups apple cider
1/4 cup bourbon
1/4 cup maple syrup
1 tbsp chopped shallots
1 tbsp chopped ginger
2 tbsp cider vinegar
½ tsp black pepper
½ tsp coriander
2/3 cup canola oil
Salt to taste

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Instructions

In a sauce pan over medium high heat, cook apple cider, bourbon, maple syrup, shallots and ginger until reduced to ¼ cup.
Pour reduction into a bowl and whisk in vinegar, pepper, and coriander. Gradually whisk in oil. Season with salt to taste.

Recipe by Michaela Hayes
Photography by Michael Marquand

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Bourbon-Spiked Baby Beets

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May 2, 2025

Bourbon Spiked Baby Beets sit in a white bowl-esc plate on a wood table with purple flowers and a bowl of sugar nearby.

Don’t let their mild mannered appearance fool you; these Bourbon-Spiked Baby Beets are off the hook. Like sassy candy, they brighten up any dish and shine on their own. Try serving these Bourbon-Spiked Baby Beets alongside dishes that include pork loin or lamb chops.

What Are Baby Beets?

Baby beets are essentially regular beets harvested prematurely. This means that their roots are significantly smaller and also tender, typically just an inch or two in diameter. Because of early harvesting, baby beets carry a milder and often sweeter flavor profile compared to their mature counterparts. They’re even sometimes described as having a subtle “earthy candy” taste. One of the best parts of this ingredient is that their delicate nature extends to their thin skin, which doesn’t require peeling before cooking. Baby beets even come in a range of colors like red, golden, and striped Chioggia so you can keep the variety flowing.

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Bourbon-Spiked Baby Beets

Author: Michaela Hayes

Description

You’ve just found your new staple way of cooking up beets.

Ingredients

Scale

12 baby beets, roasted and peeled
2 tbsp olive oil
¼ cup maple syrup
¼ cup bourbon
Salt and pepper to taste
Chopped parsley to garnish

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Instructions

Cut beets into halves or quarters to make bite sized pieces.
Heat a pan over medium high heat, and add oil, beets and maple syrup.
Sauté beets until warmed through and maple syrup begins to caramelize.
Remove from heat and add bourbon.
Return to heat and cook until liquid is reduced and beets are glazed. Season with salt and pepper to taste and garnish with parsley to serve.

Recipe by Michaela Hayes
Photography by Michael Marquand

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Maple Bourbon Derby Pie

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May 2, 2025

A hexagon shaped maple bourbon derby pie with pecans all over the top sits on a dark blue table with two cocktails to the left and white plates stacked to the right.

This Maple Bourbon Derby Pie honors my North Eastern home as well as my Kentucky childhood. I’ve introduced the traditional recipe to maple syrup, a hint of warming bourbon, and a spin on the Milk Bar Crack Pie Oat Cookie Crust. The result is an insanely rich, ridiculously delicious end to an amazing meal. Let it cover your palate after an incredible dinner of Bourbon Glazed Lamb Chops.

What is a Derby Pie?

A Derby Pie is a rich open-faced pie, usually made alongside the Kentucky Derby. It typically uses a flaky pie crust then fills the center with a gooey, custard-like combination of chocolate chips and walnuts. The exact original actually comes from the Melrose Inn in Kentucky, though its recipe is a hidden secret from the public. Often served warm, sometimes with a dollop of whipped cream or ice cream, this dish is a beloved Southern dessert that embodies the spirit and tradition of the iconic horse race. Our variation adds in a bit of bourbon, another ode to the Kentucky Derby, as well as maple for a sweet and spicy element.

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Maple Bourbon Derby Pie

Author: Michaela Hayes

Description

Make this Kentucky Derby staple for the day of the big race.

Ingredients

Scale

For the crust:

1 recipe Oat Cookie (GF riff on Milk Bar’s Crack Pie crust)
¼ cup butter or margarine
1 ½ tbsp brown sugar, packed

For the oat cookie:

6 tbsp butter or margarine
¼ cup packed brown sugar
2 tbsp sugar
1 egg
1 cup rolled oats
½ cup millet flour
1/8 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt

For the chocolate pecan filling:

1 ½ cups chopped pecans or pecan halves
1 cup semi-sweet chocolate chips
1 cup maple syrup
½ cup sugar
½ cup brown sugar
¼ cup bourbon
4 large eggs
¼ cup butter or margarine, melted
2 tsp cornmeal
2 tsp vanilla extract
½ tsp salt

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Instructions

For the oat cookie:

Preheat oven to 350˚F.
Beat together butter and sugars together until pale (about 2 minutes). Add egg and continue beating until pale white and fluffy.
In separate bowl, mix together remaining ingredients. Add to butter mixture and blend.
Spread on lined or greased cookie sheet and bake until for 15 – 18 minutes, or until light golden brown.
Cool cookie completely and then crumble well into a bowl or pulse in a food processor.

For the crust:

Mix crumbled cookie with butter and brown sugar. Press into a 9 inch pie tin and fill.

For the filling:

Sprinkle pecans and chocolate chips over the crust.
Bring maple syrup, sugars and bourbon to a boil. Simmer together for 3 minutes and remove from heat.
Whisk together eggs, butter, cornmeal, vanilla and salt. Temper the eggs by adding a small amount of the hot syrup mixture to them to warm them. Then add egg mixture to syrup mixture whisking constantly.
Pour liquid into crust and bake at 325˚F for 55 minutes or until set. If crust gets too brown, cover with foil or pie ‘saver’.
Remove pie and allow to cool to room temperature before serving with ice cream if desired.

Recipe by Michaela Hayes
Photography by Michael Marquand

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Bourbon Spiced Nuts

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May 2, 2025

Two separate bowls hold two different recipes for Bourbon Spiced Nuts, one of which sits on a grey and white napkin while the other sits on the wood table.

Whenever you’re planning for a party or looking to whip up a quick snack, Bourbon Spiced Nuts can provide a simple way to satisfy anyone’s cravings. Smoky-sweet or tangy-sesame, both of these recipes for spiced nuts benefit from the addition of bourbon to round out their flavors. Plus, if you’re feeling a little adventurous, you can mix both these flavors into one big bowl and cuddle up for a movie on the couch with the one you love.

Does it Matter What Kind of Nuts I Use?

While you can use any kind of nuts you prefer for our Bourbon Spiced Nuts, the type you choose will make a difference in the final flavor. Here are some varieties you can choose from and a few notes about their taste profiles.

Walnuts: Walnuts are a bit earthy and robust. Their distinct flavor sets them apart in a nut mix and also makes them blend well with spices.
Pecans: Unlike walnuts, pecans are more buttery and subtle. Whenever you toss them with spices, this nut absorbs some of the flavor, changing its own taste.
Almonds: The nuttiness of almonds brings out their versatility when it comes to spicing them. This means they work with just about any flavor you add to them. Plus, the crunch of almonds plays into the nut mix of your choosing.
Cashews: Slightly sweet and ultra buttery, these are another great nut for our Bourbon Spiced Nuts. They also have a softer texture than almonds.

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Bourbon Spiced Nuts

Author: Michaela Hayes

Description

Your new go-to midnight snack.

Ingredients

Scale

For spiced nuts I:

1 large egg white
2 tsp bourbon
4 cups mixed salted roasted nuts (about 1 1/4 lb)
1/2 cup brown sugar
1 tbsp cinnamon
2 tsp smoked paprika
1 tsp cardamom
¼ tsp allspice
Pinch of salt

For spiced nuts II:

1 large egg white
2 tsp bourbon
1 tsp rice wine vinegar (not flavored)
4 cups mixed salted roasted nuts (about 1 1/4 lb)
1/2 cup brown sugar
1 tbsp white sesame seeds
1 tbsp black sesame seeds
Pinch of salt

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Instructions

Preheat oven to 250°F.
Whisk together egg white and bourbon (and vinegar in version II) in a large bowl until frothy, and stir in nuts.
Mix together sugar and spices and stir into nuts, coating well.
Spread nuts on a lightly greased baking tray and bake for 40 minutes. Stir nuts and continue baking until dry, about 1 hour total.
Cool and break into bite-size chunks.

Recipe by Michaela Hayes
Photography by Michael Marquand

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Hot Clooney Mezcal Cocktail

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May 2, 2025

A Hot Clooney Mezcal Cocktail sits in a tall old fashioned glass with limes, tajin on the rim, and edible flowers on top.

George Clooney is a babe and therefore deserves his own mezcal cocktail. That is all.

In celebration of our season in the sun, we’re exploring simple, flexible drink recipes for the freshest “out of the dirt and onto the plate” drinks possible. Every creation features early-season edible flowers and baby greens, a weed or two, and other often overlooked offerings from Mother Nature. This particular cocktail uses mezcal, mango, lime juice, cilantro, honey, and cream soda for something unexpected but utterly delicious.

Making the Raw Honey Syrup for This Mezcal Cocktail

You could buy a honey simple syrup at the store for this mezcal cocktail recipe but making it yourself with raw honey yields outstanding results. Pick up a bottle of raw honey from your favorite local farm and then head to your kitchen. Simply heat equal parts honey and water in a pot until the two combine well (you can always adjust the water content to have a richer honey flavor). After you let the syrup cool, you’re good to start mixing up the Hot Clooney!

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Hot Clooney Mezcal Cocktail

Author: Mayon Jeans

Description

Our ode to George Clooney is as appealing as his gorgeous face.

Ingredients

Scale

5 chunks of mango
1/2 oz lime juice
5 cilantro leaves
1/2 oz raw honey syrup
1 1/2 oz Casamigos Mezcal

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Instructions

Muddle mango, lime juice, and cilantro leaves in a shaker. Add raw honey syrup and Casamigos Mezcal.
Shake and dump into a double old fashioned glass (do not strain).
Top with cream soda and Tajin for rim.

Recipe by Mayon Jeans
Story by Keith Recker
Styling by Ana Kelly
Photography by Adam Milliron

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Tarragon Gin and Yellow Chartreuse Cocktail

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May 2, 2025

A tarragon gin and yellow chartreuse cocktail sits on a white marble table with edible flowers garnishing the glass and around the table.

Botanical accents like celery, lime, watermelon, and apple meld with the herbaceous tarragon gin and yellow chartreuse for a picture perfect sip that showcases the natural beauty and freshness of your home grown garden. Talk about a drink that’s both sophisticated while also embracing the fun of the warmer seasons. Give this spritely cocktail some palate time when the sun is shining bright in the sky and the Earth is blooming all around you. Maybe you’ll even prepare it with a book in hand to help you escape away to paradise.

What is Tarragon Gin?

Tarragon-infused gin serves as the base for this Tarragon Gin and Yellow Chartreuse Cocktail recipe, introducing a distinctive herbal layer beyond the typical strong, juniper profile of gin. By infusing the gin with tarragon, the cocktail gains subtle notes of anise and a touch of sweetness. When combined with the fresh watermelon-apple syrup and the vegetal notes of celery juice, it’s a home-run. Plus, it also complements the bright lime and the herbaceous undertones of the yellow Chartreuse that top off this drink.

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Tarragon Gin and Yellow Chartreuse Cocktail

Author: Mayon Jeans

Description

Embrace the sunny weather with a cocktail to match.

Ingredients

Scale

1 1/2 oz tarragon-infused Barr Hill Gin
3/4 oz watermelon-apple syrup
3/4 oz celery juice
1/2 oz lime juice
1/4 oz yellow chartreuse

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Instructions

Shake and double strain into a large coupe.

Recipe by Mayon Jeans
Story by Keith Recker and Kylie Thomas
Styling by Ana Kelly
Photography by Adam Milliron

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14 Recipes for a Mother’s Day Feast

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April 28, 2025

An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

Treat mom to a culinary journey of recipes this Mother’s Day! Moms dedicate their days to making sure we’re happy and well-fed. This year, return the favor by treating her to a celebration she won’t forget. Whether mom’s a breakfast aficionado, lunch lover, or a dinner diva, there’s a recipe here to make her heart (and stomach) smile. After all, gifts mean the most when they’re handmade (or home-cooked) with care.

Mother’s Day Recipes to Make Mom Smile

Breakfast

Perfect Avocado Toast

You can’t go wrong when it comes to Avocado Toast. But, you can certainly make sure it’s excellently dressed for mom’s big day. We smother a slice of your favorite sourdough toast in ricotta cheese, chèvre, honey, shaved carrot, and slices of only the ripest avocado. Garnish it with salmon roe and hemp hearts to really win mom over.

Best Tropical Smoothie Bowl

What better than a bright and inviting Tropical Smoothie Bowl to kick off a celebratory morning? This rainbow beauty tastes even better than it looks. Take a bite of berry and dragonfruit smoothie base with chunks of dark chocolate granola, chia seeds, goji berries, and all the fresh fruit you desire. It even includes a scoop of Vital Protein Collagen Peptides for rejuvenation.

Stack ’em High Pancakes

Don’t skimp out on flat, thin, flavorless pancakes. Mom deserves a special plate of Stack ‘em High Pancakes. Get creative with this dish by adding fresh fruit, local maple syrup or honey, and a dollop of fresh whipped cream. Allow the pancakes to be the star of the show, or serve them alongside other breakfast favorites like eggs and bacon.

Lunch

Strawberry Pecan Salad

Embrace the spring season and the closeness of summer with a salad that reminds us of lounging by the pool. Not only is our Strawberry Pecan Salad simple to make, it also makes a huge bowlful so you can serve lunch to your whole family. We top ours with balsamic vinaigrette, but feel free to have a selection available at the table so everyone can have the dressing they love.

Roasted Carrot and Chickpea Sandwich

Fresh vegetables can create a hearty sandwich with flavors you might not expect. Our Roasted Carrot and Chickpea Sandwich balances gentle sweetness with savory appeal. Made with a deliciously addictive marinade for the carrots and a creamy chickpea spread, you just might have to make one for yourself too. Plus, the added crunch from English cucumber is the type of thing our taste buds live for.

Potato Rösti

We know potatoes are a go-to side dish so we upgraded Potato Rösti to make sure your lunch is elevated and personal. Garnish crispy shredded potatoes cooked to perfection with a combination of trout roe, crème fraîche, plus plenty of chives and dill. To quote Chef Joey Hilty who made this recipe, “the more herbage, the better.”

Dinner

Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche

Craving a unique and flavorful fish dish to impress mom? This Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche offers a refreshing exploration of unexpected pairings. Imagine the rich, savoriness of borscht infused into creamy risotto and a touch of zesty horseradish crème fraîche for the finishing touch.

Brussels Sprouts in Orange and Apricot Sauce

Take brussels sprouts from ordinary to extraordinary with an Orange and Apricot Sauce that adds just the right amount of sweetness. This vibrant sauce combines the sweetness of apricot jam with the tang of orange juice. A sprinkle of fried onion adds a textural contrast, making this dish a guaranteed crowd-pleaser.

Braised Pork Shoulder & Kimchi Soup

Bring a little adventure into your Mother’s Day dinner with an infusion of Korean flavors. The tangy, spicy notes of kimchi perfectly balance the richness of the pork, creating a complex and satisfying dish. So why not ditch the ordinary and give mom a taste of something new with this Braised Pork Shoulder & Kimchi Soup.

Dessert

Berry Cobbler with Banana Ice Cream

You can’t have Mother’s Day complete without a dessert as sweet as mom’s love. Our Berry Cobbler with Banana Ice Cream is all about nostalgia. It features a bubbling berry filling nestled beneath a golden, buttery crust and creamy banana ice cream. This classic cobbler is the perfect way to satisfy your sweet tooth and bring back warm memories.

Triple Citrus Shortbread Squares

Not every dessert has to be super-sweet to be delicious. Instead, these Triple Citrus Shortbread Squares mix a tender shortbread dough with fresh lemon, lime, and orange juice and zest. Top each of these little bites with a smooth homemade whipped cream and an edible flower that just so happens to come in mom’s favorite color.

Cocktails

Mother’s Day Spring Pea Cocktail

Let’s make a toast to mom! This Mother’s Day Spring Pea Cocktail recipe is a light and mouthwatering way to show Mom how much you care. Sip a refreshing sweet pea simple syrup shaken with fresh lime juice and perfectly balanced with gin and a touch of minty liqueur. Top it all off with sparkling Prosecco for a fizzy finish.

Mother’s Day Lavender Lemon Drop

Someone as sweet and comforting as mom deserves a cocktail that gives off the same energy. This Mother’s Day Lavender Lemon Drop balances rich lavender with tangy lemon. Plus, you can even put in a little extra effort and make the lavender simple syrup from scratch so that every aspect comes straight from the heart.

In the Butterfly Garden, a Mother’s Day  Gin and Tonic Mocktail

Even if mom doesn’t drink, you can still mix her up a mocktail that’ll whisk her away to a magical garden. This enchanting butterfly, non-alcoholic gin and tonic infuses botanical zero-alcohol gin with lemon juice, homemade butterfly pea flower simple syrup, and tonic. It’s really the edible butterfly and crushed dried blueberry garnish that brings this vibrant beverage to life.

Story by Kylie Thomas

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Chocolate Chip Cake

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April 26, 2025

A Chocolate Chip Cake with chocolate ganache on top sits on a white table with white and purple flowers laying near by and a silver serving spatula.

Dig into a decadent and family-friendly Chocolate Chip Cake recipe that gets all hands on deck. Just 10 ingredients turn into a sweet treat that’s like a chocolate chip cookie and a cake all in one. Then, we add a ganache drizzle over the top that adds a rich, extra dose of chocolate. You can even let the kids each have their own little piping bag to decorate their slice of the cake as they would like.

About the Chocolate Chip Cake Author

Jenn Clark of CRATE Kitchenware and Cooking School knows her way around the kitchen. She also knows how to teach others to get to know their kitchens better – kids included. Besides the classes, she also takes orders for kitchen gear and key ingredients (like the Callebaut chocolate and Nielsen and Massey almond extract called for in this recipe.) Today she shares with TABLE Magazine readers a time-tested favorite that’s great to get the kids in the kitchen for some family fun.

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Chocolate Chip Cake

Author: Jenn Clark

Description

The whole family will fall in love with this easy-to-make dessert.

Ingredients

Scale

2 cup semisweet Callebaut chocolate chips
½ cup heavy cream
½ cup unsalted butter at room temp, plus 2 tbsp for the cake pan
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup light brown sugar, packed
1 tsp pure vanilla extract
½ tsp pure almond extract (preferably Nielsen and Massey)
1 large egg

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Instructions

For the ganache:

Put ¾ c of the chocolate chips in a small heat-proof bowl. Bring the cream to a heavy simmer over medium heat and pour it over the chocolate.
Cover with plastic wrap and set aside for three minutes. Whisk from center of the bowl out to the edges until smooth.
Cover again with plastic wrap sitting directly on the surface and set aside at room temperature for at least 4 hours or overnight.

For the chocolate chip cake:

Position a rack in the center of the oven and preheat the oven to 350 F. Grease a 10-inch removable bottom cake pan with 1 ½ tbsp of softened butter, then press a round of parchment into the pan. Grease the top of the parchment with ½ tbsp butter.
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer with the paddle attachment, cream the remaining 4 oz butter with brown sugar and vanilla and almond extracts on medium speed until well combined, about 1 min.
Increase the speed to high and beat for 15 seconds. Stop the mixer, scrape the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just combined.
Add the chocolate chips that remains after you’ve made the ganache and mix for a few seconds until combined.
Scrape the batter into the prepared cake pan. Dip a rubber spatula in water, shake off excess, and use it to press the batter into a smooth and even layer in the pan.
Bake until lightly golden and puffy around the edges (the center should feel quite soft)…about 18 to 22 minutes. Let cool for 10 minutes and the run a paring knife around the edge of the pan to release the cake. Let cool for at least 2 hours before removing the parchment, then invert back onto a cake plate or stand. Can be made a day ahead.
Use a rubber spatula to fill a pastry bag fitted with a tip with ganache. Pipe the ganache back and forth across the cake, or as you will!

Recipe by Jenn Clark

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Grilled Lemon Salmon

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April 26, 2025

A piece of salmon to be grilled sits on white butcher paper surrounded by lemon slices, a citrus shrub in a glass, and a small container of sugar.

This Grilled Lemon Salmon uses a vibrant and herbaceous marinade that’s both tangy and savory. The recipe features a bright, homemade citrus shrub, perfectly balanced with salt, pepper, pungent garlic, and a medley of fresh, fragrant herbs. The result? Flavor-infused salmon fillets with crispy skin, ready to be the star of your next meal.

Shrubs, What Are They Anyways?

Shrubs may be a current trend in the craft cocktail scene, but this method of preserving the harvest goes back to at least the 15th century. Basically an infusion using any fruit, herb, vegetable, even nuts, shrubs historically use spirits as a base, combining fruit and herbs with rum (or brandy) and sugar. After letting the mixture stand for several days, you strain the fruit, resulting in a custom, seasonal cordial.

Another version, and the ones found on trendy back bars today, is what was once called “drinking vinegars.” Similar to the boozy version in preparation, the spirit is replaced with vinegar, resulting in a sweet and tangy fruit-flavored syrup that is an unexpected base for a number of applications from simple refreshing sodas and cocktail mix-ins, to marinades, sauces, and dressings.

The combination of fruit, herbs, vinegar and other ingredients is endless. This basic shrub in the recipe below uses cider vinegar, which is softer than white, especially when using citrus as your base fruit. But, play around with different seasonal fruits, herbs, and types of vinegar.

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Grilled Lemon Salmon

Author: Rhonda Schuldt