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A Menu for the Zodiac Sign Taurus (April 20–May 20)

By
Wade Caves
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0
On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

Taurus season arrives when spring is no longer a promise but a presence and we’ve got the perfect menu to accompany this zodiac sign’s time to shine.

It’s a time where air is gentler, the soil warmer, and the early bloom gives way to richer foliage and the first fruits. It’s marked by consistency – longer days, steadier growth, and a sense that nature has found its rhythm. Where Aries breaks the ground, Taurus holds it. This sign belongs to the season of rooting, ripening, and learning to trust in slow, lasting returns.

Taurus, the Power That Rests

The sign of Taurus is represented by the bull, an animal long associated with strength, stamina, and dependability. Taurus isn’t drawn to action for its own sake, but moves with purpose, aiming toward a life that is secure, useful, and richly felt. Hard work, when it comes, is accepted without complaint – the more so if it serves a practical goal. This sign excels not in forceful ambition, but in steady pursuit of what makes life good: warmth, routine, and a sense of earned comfort.

The bull has two horns, and Taurus is slow to use them. Anger or confrontation doesn’t come easily to this sign – but once roused, there is no holding it back. Ancient sources linked the stars in the bull’s horns with both ferocity and the power to raze to the ground. In this image we find an important truth about Taurus: its patience should not be mistaken for passivity. When provoked, this sign is capable of displays of immense strength and, if needed, total demolition.

In classical depictions, the bull of Taurus is shown resting, its hind legs folded beneath it. This quiet posture offers two insights: first, that Taurus can be slow to get moving, preferring rest over exertion unless there’s a real need. But second, and more importantly, it reminds us that strength doesn’t always look like action. There is a power in stillness, and Taurus excels at holding its ground. Whether in conversation, work, or personal values, the ability to sit firm and not rise until ready is this sign’s great asset.

Taurus & The Seasons

The sign of Taurus and the constellation of Taurus are not the same thing. Constellations are groups of stars visible in the night sky, while zodiacal signs are equal divisions of the Sun’s apparent path throughout the year, known as the ecliptic. The zodiacal signs are linked to the seasons, not the stars themselves.

The twelve zodiacal signs can be grouped into three categories based on their relationship to the seasons. The cardinal signs mark the beginning of each season and are associated with change and new beginnings. The fixed signs fall in the middle of each season and are known for their stability, determination, and resolute nature. Lastly, the mutable signs stand between the close of one season and the start of the next. These signs are associated with adaptability, flexibility, and the ability to navigate change with ease.

Spring and Taurus

As a fixed sign, Taurus holds the middle of spring, when the season is fully underway and new growth is all around us. Fixed signs are known for their stability, consistency, and resistance to disruption – and Taurus expresses this through groundedness, physical presence, and steady effort. You don’t rush change, but once your course is set, it’s hard to sway you. This strength of resolve can be a gift when tasks require follow-through and patience. At times, though, it may lead to inertia or resistance to needed change. Recognizing this tendency allows you to remain open to gentle shifts when necessary particularly by staying in conversation with more adaptive or initiating energies  – that help you adjust course without undesirable compromises.

New Goals for Taurus

  • Practice flexibility in small, low-stakes decisions. Your strength lies in consistency, but over time that can harden into resistance to change. Experiment with allowing slight variations in your routine. Try a new route, update a familiar recipe, or delegate a task you usually control. These small shifts help build trust in change without destabilizing your sense of order.
  • Prioritize movement as a daily ritual. The melancholic temperament and earth element both incline toward stillness and heaviness. Incorporate gentle, regular movement – walking, stretching, or gardening – not for dramatic transformation, but to keep your energy circulating and your body grounded in vitality. Taurus is great at strength and weight resistance, if the gym is more your style!
  • Revisit and refresh your relationship with comfort. Creating warmth, beauty, and stability is one of your great strengths – so make space to deepen that practice. Are there old pleasures or routines you once loved that have fallen by the wayside? Are there new comforts you’ve been curious about but slow to welcome in? Let this be a season to refine your rituals and surround yourself with what genuinely nourishes you, body and soul.

What Qualities Does Taurus’ Zodiac Sign Have?

The zodiac signs are grouped by both element and modality, each with distinct implications for constitution and character. The earth signs (Taurus, Virgo, and Capricorn) share a grounding presence and are associated with the melancholic temperament, which is cold and dry by nature. These signs are deliberate, measured, and often drawn toward things that endure: traditions, craftsmanship, reliable work, and simple routines that support a stable life.

Among the earth signs, Taurus is perhaps the most bodily. This is a sign deeply attuned to physical sensation, capable of remarkable steadiness and resilience. Taurus is not easily rushed or diverted. When others are quick to pivot or leap to conclusions, Taurus waits, listens, and watches. That slowness should not be mistaken for dullness – it is a kind of animal intelligence, focused on what can be felt, held, and built upon. The melancholic temperament favors solitude, but Taurus finds companionship in shared pleasures: a well-set table, a walk in nature, a good night’s sleep.

Qualities to Take Note Of

Melancholic signs can sometimes lean toward stagnation or excess rigidity, and for Taurus, this may show up as inertia – falling into habits that feel good in the moment but ultimately weigh the body down. This is a constitution that benefits from routine, yes, but also from occasional challenge. Circulation, movement, and warmth are essential to keep Taurus in good health – not just physically, but mentally as well.

Earth signs tend to prefer foods that are dry, dense, or cooling by nature – things like breads, cheeses, nuts, or root vegetables – which can further reinforce their constitutional tendencies. For Taurus, whose instinct is often to seek comfort in these reliable foods, it can be helpful to balance meals with items that bring lightness and warmth: gently spiced broths, lightly cooked greens, or stewed fruits. These support digestion and circulation without disrupting the appetite for simplicity and nourishment.

Best Foods to Balance Taurus

For most seasons, these foods help strengthen and gently support the melancholic temperament associated with Taurus. The focus is on nourishment, warmth, and digestibility – grounding without becoming too heavy, and comforting without encouraging stagnation:

  • Land: Lamb, beef, pork (especially slow-cooked or stewed), chicken, duck
  • Surf: Salmon, trout, halibut, sardines, mackerel, mussels, clams
  • Grains: Barley, rye, buckwheat, oats, quinoa, polenta
  • Vegetation: Cooked root vegetables (carrots, beets, parsnips), squash, turnips, leeks, fennel, spinach, cabbage, onions, garlic
  • Dairy: Full-fat yogurt, aged cheeses, kefir, cultured butter
  • Beverages: Herbal teas (especially ginger, cinnamon, cardamom), warm broths, lemon water
  • Alcohol: Earthy red wines, dark beers, spiced meads (in moderation)
  • Herbs and spices: Ginger, rosemary, cinnamon, cumin, clove, black pepper – warming but not overly stimulating

During autumn, the air turns crisp and dry, amplifying the already cold and dry tendencies of the melancholic temperament. This can result in tightness, both physical and emotional, and a general sense of heaviness or depletion. To temper these effects, favor foods that are warming, moistening, and easy to digest, helping to lubricate tissues and keep energy moving:

  • Land: Braised meats, slow-cooked lamb, fatty cuts of beef or pork, bone-in chicken stews
  • Surf: Oily fish like salmon, trout, and mackerel; shellfish in buttery sauces or soups
  • Grains: Warm porridges made with milk or broth, cooked farro or barley with olive oil
  • Vegetation: Stewed root vegetables, roasted squash, caramelized onions, lightly sautéed greens
  • Dairy: Warm milk with honey and spices, creamy soups, soft cheeses like brie or camembert
  • Beverages: Bone broth, golden milk, cinnamon or ginger tea, warm cider
  • Alcohol: Mulled wine, spiced ale, sweet meads (in moderation)
  • Herbs and spices: Moistening and warming options like cardamom, cinnamon, fenugreek, basil, clove

A Menu for the Zodiac Sign Taurus (April 20–May 20)

Chilled Red Wine

Two glasses of chilled red wine with ice cubes in them sit on a grey table with ice cubes scattered about.

Oh, cold and dry Taurus. Even in the blooming of spring or the dead of winter, you’ll still desire a cold but rich beverage above the rest. Let us introduce you to Chilled Red Wine. It’s a way to nourish this sign without overdoing it. The ice works perfectly with light-bodied red wines which keep Taurus on their feet and off the couch.

Pea Soup with Fresh Mint & Crème Fraîche

Two green bowls of soup laid on a rustic cutting board and arranged with flowers.

Creamy and nutritious, this Pea Soup features an herbal jolt of mint encased in a decadent crème fraîche broth. Beneath the surface lies slow-cooked root vegetables like celery and onions along with green peas. The best part about this soup is that it can be served hot or cold depending on how Taurus is feeling during that particular day or season.

Burgundy Braised Lamb Shank Dinner

A white plate holds a lamb dinner with burgundy braised lamb shank, roasted vegetables, and a homemade dressing, all on a white table.

Taurus’ energy needs to be prioritized when it comes to this sign’s diet and we have just the recipe for it. Our Burgundy Braised Lamb Shank Dinner uses slow-cooked lamb in earthy herbs and spices such as rosemary, thyme, and bay leaves. This warming and moistening dish helps reboot Taurus’ body and mind alike.

Farro with Beets, Greens & Ginger Dressing

Farro served with Beets, Greens & Ginger Dressing in a skillet with a spoon on the side

We couldn’t leave Taurus’ dinner without a side that keeps the liveliness flowing. Pack in all those greens and veggies with this Farro side salad. Ginger soothes the stomach while beets, mustard greens, and farro leave you feeling full even from a small serving. It’s basically a superfood side dish!

Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust

On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

We’re going all out for Taurus’ birthday cake/dessert. Martha Stewart inspired us to create this Apple Crostata and its ingredients check all the boxes for this sign. You’ve got your warming cinnamon beside gooey, full-fat cheddar cheese. Then, golden apples and hints of lemon juice fill the undeniably delicious center. It gives Taurus that bit of sweetness they so dearly crave but still keeps them grounded at the end of the day. Just don’t forget the scoop for vanilla ice cream on top!

Author Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 

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Triple Citrus Shortbread Squares

By
Keith Recker
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0
Small yellow triple citrus shortbread squares link a parchment paper baking sheet with dollops of whipped cream and purple edible flowers on top.

What can we say? We’re suckers for edible spring flowers like pansies. Their reappearance means we can sprinkle them on everything from salads to desserts…like these Triple Citrus Shortbread Squares. Bite into these handheld delights that start with a simple shortbread make with flavor-brightening oranges, lemons, and limes. On top of each of these shortbread squares, you’ll also find a dollop of just-sweet-enough homemade whipped cream. You can even infuse with whipped cream with limoncello. The add edible flowers on top add an extra touch of beauty. Now all you need is a refreshing cocktail or a glass of lemonade under the sunny skies.

How Can I Bring Butter to Room Temperature Quickly?

You will need room temperature butter for our Triple Citrus Shortbread Squares. Though it’s inevitable that you’ll forget to leave out the butter before baking at some point. Thankfully, there are few different ways you can bring your butter to room temperature and use it in a flash. There is the option of slicing the butter you’re using into small cubes and letting them sit on a plate. Smaller cubes means faster softening but you’ll still have to wait 10 to 20 minutes. However, if that’s too long to wait, you could also use the microwave to heat your butter. But, be careful: you’ll want your microwave on the lowest setting and you should only heat the butter for about 5 seconds at a time.

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Small yellow triple citrus shortbread squares link a parchment paper baking sheet with dollops of whipped cream and purple edible flowers on top.

Triple Citrus Shortbread Squares

  • Author: Keith Recker
Print Recipe

Description

We promise these wonderfully sweet citrus shortbread squares won’t give you a pucker face!

Ingredients

Scale
  • 2/3 cup sugar
  • 1 cup butter, room temperature
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • ½ tbsp lime zest
  • 2 tbsp lemon/lime/orange juice
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1/3 cup cornstarch
  • 1 pinch salt

For the whipped cream: 

  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp limoncello (optional)

Instructions

  1. Grease a 9” square baking pan. Preheat oven to 350 degrees.
  2. Place flour, cornstarch, and salt in a mixing bowl and whisk together.
  3. In the bowl of a stand mixer, cream butter and sugar until fluffy.
  4. Add zest, citrus juice, and vanilla, and combine well.
  5. Add dry ingredients a few tablespoons at a time. Scrape down bowl when needed.
  6. When well combined, press batter into baking pan.
  7. Bake for 20 minutes, watching carefully at the end to be sure the edges are not browning too much.
  8. Remove from oven and let cool.
  9. While the shortbread is cooling, whip cream and sugar until stiff. Add limoncello (if desired) and whip for another minute.
  10. Cut shortbread into small squares.
  11. Pipe a dab of whipped cream onto each square.
  12. Garnish with fresh herbs, edible flowers, and/or citrus zest.

Did you make this recipe?

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

Recipe by Keith Recker
Styling by Anna Franklin and Star Laliberte
Photography by Dave Bryce

Linens by Adiv Pure Nature

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Pomegranate Margarita

By
Kylie Thomas
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0
Two margarita glasses with salt rims are filled with a red pomegranate margarita with a lime wheel garnishing each glass.

Margaritas are for celebrations and what better burst of flavor is there for a party than the juicy pomegranate? This vivid, flavorful fruit opens up to reveal enchanting, gem-like red seeds. In our Pomegranate Margarita we use its juice to balance the distinct notes of agave and the sweetness of the triple sec or Cointreau. Not to mention, the it turns the cocktail a rich ruby red that appeals to the eyes just as the taste does to the taste buds.

Where Does the Margarita Come From?

It’s no secret that spirits made from agave have been around for centuries but just when did this liquor turn into the beauty that is the margarita? Some of the first glimpses that resemble the margarita came from Mexico. Charles H. Baker, author of The Gentleman’s Companion in 1939, recounts in his book that locals in Mexico would drink their tequila with salt and citrus. It’s no surprise though that honor of being the first maker of the margarita is claimed by various people throughout history.

A pomegranate margarita gets poured into a margarita glass full of ice with salt and a lime wheel on the rim as a completed cocktail sits behind it on a green table.

One of those people is Los Angeles Bartender Johnny Durlesser. He claims the invention in 1937 with his recipe for a Picador in the Cafe Royal Cocktail Book that matches a margarita recipe.

Another is Carlos “Danny” Herrera, laying his claim in 1938 thanks to actress Marjorie King. King said she was allergic to hard alcohol though not tequila and thus the margarita was born.

A couple of years later, Francisco “Pancho” Morales said he made the margarita on the fly in 1942 when he was asked for a drink he didn’t know how to make.

Unfortunately, there is really no way to tell which of these makers came first. So, we’ll let you decide which story you believe the most.

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Two margarita glasses with salt rims are filled with a red pomegranate margarita with a lime wheel garnishing each glass.

Pomegranate Margarita

  • Author: TABLE Magazine Staff
Print Recipe

Description

The seductive charms of the pomegranate will have you mixing up more than one margarita.

Ingredients

Scale
  • 4 oz tequila, we use Patrón Silver
  • 2 oz Cointreau or Triple Sec
  • 2 oz lime juice freshly squeezed
  • 6 oz pomegranate juice
  • 1 oz simple syrup
  • 1 lime wheel
  • 1 lime wedge

Instructions

  1. Fill cocktail shaker 1/2 way with ice.
  2. Add tequila, Cointreau, lime juice, pomegranate juice, and simple syrup.
  3. Cap shaker and shake for 10 seconds.
  4. Fill glassware with ice and divide liquid between the two glasses.
  5. Float lime wheel in one glass and squeeze the wedge in the other.

Did you make this recipe?

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

Recipe by TABLE Magazine Staff
Styling by Star Laliberte and Anna Franklin
Photography by Dave Bryce

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Mother’s Day Lavender Lemon Drop

By
Keith Recker
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0
In a coupe glass on a table cloth sits a Lavender Lemon Drop for Mother's Day as white flowers and a lemon twist lay beside the glass.

The Lemon Drop’s blend of lemon and orange flavors make it a natural fit to mix with lavender, which we consider to be a great representation of Mother’s Day. Lavender is calming, soothing, much like a mother’s love. All you have to do is replace the drink’s simple syrup with lavender simple syrup and you have a knock out citrus-lavender-vodka cocktail. You can even dress up the simple presentation by garnishing with a lemon twist or a lavender sprig. Just don’t forget to thank mom for all those years taking care of you as you mix this cocktail up for her.

How to Make Homemade Lavender Simple Syrup

Making any type of simple syrup is as easy as including the flavor you want to infuse. For our Lavender Lemon Drop, that means including dried lavender buds or lavender extract in your simple syrup recipe. All you have to do is dissolve sugar into water in equal parts before adding in the lavender. It is important to note that lavender on its own can be very strong, especially in an extract. You’re only going to want to add 1-2 tablespoons of dried buds or a 1/4 teaspoon of extract. It’s better to start with less flavoring and work up to what you like rather than adding too much immediately and running the risk of ruining the syrup.

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In a coupe glass on a table cloth sits a Lavender Lemon Drop for Mother's Day as white flowers and a lemon twist lay beside the glass.

Mother’s Day Lavender Lemon Drop

  • Author: Keith Recker
Print Recipe

Description

A little sweet, a little sour, with plenty of love in every sip.

Ingredients

Scale
  • 2 oz vodka
  • 1 oz lemon juice
  • ¾ oz Triple Sec
  • ½ oz lavender simple syrup

Instructions

  1. Combine all ingredients in a shaker with ice.
  2. Strain into coupe glass and garnish with lemon twist or lavender sprig if desired.

Did you make this recipe?

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

Recipe by Keith Recker
Styling by Anna Franklin and Star Laliberte
Photography by Dave Bryce

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

By
Kylie Thomas
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0
A coupe glass with a purple Mother's Day Gin and Tonic mocktail with crushed freeze-dried blueberries on the side and an edible pink butterfly on the rim. White flowers are scattered nearby.

As a mom of three, the In the Butterfly Gin and Tonic is my dream non-alcoholic cocktail/mocktail for Mother’s Day. With a vibrant, enchanting purple hue and an imaginative garnish, this gives the classic G&T cocktail (my fav by the  way!) the sophisticated twist mom deserves. Trust us, you’ll want to make sure you pick up the edible butterflies as well as freeze-dried blueberries to make your drinkable garden come to life.

What is the Monday Zero-Alcohol Gin in our Mother’s Day Mocktail?

You can really use any zero-alcohol gin as an alternative to the traditional. But, we recommend Monday Zero-Alcohol Gin for its smooth texture and perfect taste. It’s basically meant to mimic the flavors of a classic London Dry gin. You’ll find a bold, juniper-forward taste featuring lingering notes of bitter lemon, grapefruit, and then a little coriander. This way, you and mom can enjoy the familiar botanical characteristics of a gin and tonic without any of the alcohol content. Plus, Monday Zero-Alcohol Gin uses natural ingredients and has zero carbs, sugars, and calories, so you can feel good about what you’re drinking.

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A coupe glass with a purple Mother's Day Gin and Tonic mocktail with crushed freeze-dried blueberries on the side and an edible pink butterfly on the rim. White flowers are scattered nearby.

In the Butterfly Garden, a Mother’s Day  Mocktail

  • Author: Katrina Tomacchio
Print Recipe

Description

A butterfly gin and tonic mocktail with some extra flair for mom.

Ingredients

Scale

For the butterfly pea flower simple syrup:

  • ½ tsp butterfly pea flower tea
  • 4 oz chilled simple syrup

Instructions

  1. Shake all ingredients in a cocktail shaker with ice.
  2. Strain into a coupe glass and garnish with crushed freeze dried blueberries and an edible butterfly.

For the butterfly pea flower simple syrup:

  1. Steep the butterfly pea flower tea in the chilled simple syrup for a few hours.

Did you make this recipe?

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

Recipe by Katrina Tomacchio of Loaded Food Group  
Styling by Anna Franklin and Star Laliberte
Photography by Dave Bryce

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Bunny Williams Comes to Carnegie Museum of Art in April

By
Abdul Rafay
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0
Bunny Williams design of a living room with a mirror on the fireplace and vintage furniture around the room.

Renowned interior designer and author Bunny Williams is coming to Pittsburgh. She will be speaking, selling, and signing copies of her new book, Life in the Garden, at the annual ON DEC fundraiser presented by the Women’s Committee, Carnegie Museum of Art. Tickets for the luncheon and lecture are available online. 

The cover of Bunny Williams book with purple flowers in a basket.

Bunny Williams Comes to Carnegie Museum of Art in April

Ms. Williams is celebrated nationally and internationally. Among her many accolades, she was named to the prestigious AD100 list. She is also a member of the Interior Design Hall of Fame and the recipient of the Giants of Design award from House Beautiful. 

A dining room design by Bunny Williams using plenty of greenery, white chairs, and a pink and white tablecloth.

Her skillful way of combining traditional design inspirations with a la page lightness and style lets her shine. Her new book follows her around her very own garden and home, an 18th century manor house in Connecticut. She shares charming anecdotes, expert advice, and hundreds of stunning photographs. At every turn you will see nature and symbols of nature, suggesting a fresh and relaxed way to living indoors and out. Her talk at the ON DEC event at Carnegie Museum of Art will no doubt add layers of wit and wisdom to what you will love poring over in her timely tome.  

An interior design by Bunny Williams with white and green flowers in a gold vase.

A popular stop on Connecticut garden tours, Williams’ shares her parterre garden, her year-round conservatory, a lush vegetable garden, fruitful orchard, shaded woodlands, an aviary with exotic fowl, and a rustic poolside Greek Revival–style folly. The folly is quite memorable. It emulates the shape of a Greek temple, but in naturally aged wood rather than marble. At once ancient and comfortably relaxed, its shaded interior invites a leisurely conversation.

All About Bunny Williams’ Garden 

Moving throughout Williams’ Garden, the book offers a directory of featured plants—from native ferns and succulents to a wide variety of perennials. Northeastern American readers can take inspiration from her choices to add to their own landscape. Attendees of the lecture will have a chance to ask Williams herself about what might work best in their garden.

A green vintage cabinet with old farm tools sitting around it.

Throughout the book, illustrations by accomplished photographer Annie Schlechter show us how Williams brings the outdoors inside with flowers from the garden, potted plants, inviting tablescapes, and lovely holiday vignettes. Sometimes a rescued bird’s nest rightly commands as much attention as a prized bit of collectible china or silver. At other times, long stems of hydrangeas from the garden bring an easy spark of life to a sitting room. You cannot label any of Williams’ interiors or exteriors. Formality gives way to ease. Rustic elevates to elegant. The polished and the weathered live happily side by side.  

A living are decorated with paintings, big windows, and green plants throughout.

Both book and April 24 lecture will help us better understand how Williams works, and how we might follow suit!

Photos from Life in the Garden taken by Annie Shlechter and courtesy of Rizzoli

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The Best Rosés to Gift This Mother’s Day

By
Kylie Thomas
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0
Three glasses of rosé sit on a white picnic table in the sun.

While everyone else is gifting flowers for the holiday (florals for spring? Groundbreaking, indeed…), consider instead sharing one of these 5 best rosés with the wine-loving matriarch in your life for Mother’s Day. They’ll smell just as good as the flowers, and they’ll taste even better.

The Best Rosés to Gift This Mother’s Day

Billecart-Salmon Champagne Brut Rosé NV (Champagne, France)

This gorgeous bubbly is a blend of the three Champagne varieties (Chardonnay, Pinot Noir, and Pinot Meunier). It doles out rich aromas of red raspberry, strawberry, cream, and a hint of toast and chalky minerality. A consistent stunner worthy of any occasion.

Weingut Türk Rosé Vom Blauen Zweigelt 2022 (Niederösterreich, Austria)

This bright pink standout from Austria is full of sour cherry and red fruit flavors and aromas, and it’s the perfect light and crisp sip for appetizers, charcuterie, or enjoyment outside in the spring sunshine. Affordable and also high-quality.

Blackwater “Lazy Lucy” Rosé 2024 (Swartland, South Africa)

Made from the heat-loving Mourvèdre grape, this rosé is a delightful watermelon pink shade and offers flavors in the same vein with a kick of rhubarb, something slightly savory, and also something earthy on the finish. For lovers of Bandol in France, give this bargain buy a look.

Barton & Guestier Rosé d’Anjou 2023 (Loire Valley, France)

The little-planted local Grolleau grape is blended with Gamay to offer up this bubblegum pink beauty. Luscious, ripe cherry and red fruits emerge from the glass, and the wine finishes with a dollop of sweetness to help cool down the spicy dishes that also make the perfect accompaniment. Perhaps this Romanesco recipe with chorizo would be something to try?

Chateau de Trinquevedel Tavel Rosé 2023 (Tavel, France)

For the mom who likes her rosé with a little more oomph, this drinks more like a light red, which is typical of the region. Darker in the glass than the others in this lineup, it still offers deep red raspberry and blood orange flavors, and it has a little tannic grip on the finish to help pair fabulously with hard cheeses and cured meats.

Story by Adam Knoerzer
Photo Courtesy of Corina Rainer

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6 Julep Recipes for Your Kentucky Derby Watch Party

By
Kylie Thomas
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0
A white hand pours a mint julep into a silver julep cup.

Every year, the Kentucky Derby throws open its gates to a sea of spectators decked in flamboyant hats and seersucker suits, eager to witness the best two minutes in sports. But, the celebratory spirit extends far beyond the racetrack with mint juleps becoming a ubiquitous symbol of the Derby. This year, be your own bartender and impress your Kentucky Derby watch party guests with these creative julep recipes that riff off the classic bourbon cocktail, incorporating seasonal fruits and unexpected liquors.

How Did the Mint Julep Become Associated with the Kentucky Derby?

While juleps in various forms were popular in the American South throughout the 19th century, their connection to horse racing in Kentucky did not happen over night. By the early 20th century, the mint julep had become a common sight at the Derby, with many patrons seeking its refreshing touch in a silver, trophy looking cup. In 1938, it officially became the signature drink of the event. The tradition was further cemented in 1939 when Churchill Downs began serving the julep in souvenir glasses, which became collectibles, linking the refreshing bourbon cocktail with the glamour and tradition of the Kentucky Derby.

6 Julep Recipes for Your Kentucky Derby Watch Party

Mint Julep

two cocktails in metal rocks cups, garnished with mint. mint julep recipe

The Mint Julep is the official drink of the Kentucky Derby. It’s refreshing, thirst-quenching, and gifts you a healthy dose of bourbon in the process. Our recipe is easy to make and uses Woodford Bourbon, the official bourbon of the Derby.

Classic Mint Julep

A white hand pours a mint julep into a silver julep cup.

Just in case the above Mint Julep does not appeal to your fancy, we have another classic recipe to try. This one uses less mint and bourbon for a softer drinking experience. It’s more of an introductory julep than the recipe above.

Kingfly Julep

Pink liquid makes up this cocktail, a lighter, brighter, super refreshing version of a mint julep. 

For those who aren’t a fan of bourbon, try a Kingfly Julep made with gin for a distinctive flavor profile. The addition of grapefruit cordial, grenadine, and a bit of honey syrup brings out a sweetness in the gin, plus, the honey is a little nod to the original Julep. It’s a lighter, brighter version of a race day classic. 

White Nectarine Julep

Two cocktail glasses with an orange liquid with a slice of fruit and fresh mint sticking out of the top.

If you’re looking for a batch cocktail for your Kentucky Derby party, try our White Nectarine Julep. It can be made ahead and kept in a mason jar for the big day. It’s made of juicy peach cognac, Lillet Blanc, lemon juice, and then the special touch of rooibos tea syrup. This tea syrup is homemade and delights the palate with just the right amount of spice. 

Cheater Mint Juleps

This mint julep is an icy, refreshing flavor perfect for grilled pairings, days by the pool, a beachy nightcap, or simply a sipper while watching the fireflies.

You may be used to the muddled mint in your usual Mint Julep, but our Cheater Mint Juleps uses a mint maple syrup. In fact, keep a bottle of the mint maple syrup in your fridge, and you can easily mix up a delicious cocktail whenever you’d like, even in the fall when fresh mint isn’t widely available. Plus, the maple syrup adds a sweetness that then contrasts nicely with the burst of minty goodness. 

Blackberry-Mint Julep by Food & Wine

A small glass holds red liquid with ice cubes, mint, and a blackberry floating throughout as a blue bowl of ice sits off to the right side.
Photo courtesy of PEDEN + MUNK for Food & Wine

A Blackberry-Mint Julep, courtesy of Food & Wine, builds on the foundation of a classic Mint Julep for a smooth sipping experience. The blackberry adds a layer of fruity sweetness and a touch of tartness, while the mint complements with its cool punch. You can also add some extra sugar to the cocktail if you find yourself puckering at the bourbon. 

Story by Kylie Thomas

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Go-To Cheddar Mac and Cheese

By
Kylie Thomas
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0
A blue pot of cheddar shell mac and cheese in a yellow color with a wooden spoon stuck inside it.

This recipe for our Go-To Cheddar Mac and Cheese is infinitely adaptable. You can use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can also be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat. It’s truly up to you. You could even make individual servings that each one of your guests can dress up with their own toppings like crackers, chicken, or broccoli.

What Are Easy to Melt Cheese for Mac and Cheese?

Thankfully, when it comes to customizing your Mac and Cheese, you have plenty of choices beyond just cheddar. If you want to add a bit of a bite to your mac you can try using colby-jack or pepper-jack cheeses. To contribute to complex flavors you can use gruyère, gouda, fontina which each have their own unique flavors. After you’ve chosen your cheese, we also recommend adding some cream cheese for the smoothest texture possible. Just make sure whatever decision you make, you grate the cheese finally, incorporate the cheese a little at a time, and the sauce heat low and slow.

More Mac and Cheese Topping Ideas

  • Sauteed mushrooms, fresh thyme, and truffle oil
  • Pulled pork, candied jalapenos, and barbeque sauce
  • Bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
  • Taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
  • Pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese
Print
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A blue pot of cheddar shell mac and cheese in a yellow color with a wooden spoon stuck inside it.

Go-To Cheddar Mac and Cheese

  • Author: TABLE Staff
Print Recipe

Description

Creamy, gooey, and plain out right delicious.

Ingredients

Scale
  • 1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
  • 6 tbsp unsalted butter
  • ½ cup all-purpose flour (or gluten-free all-purpose flour)
  • 4 ½ cups milk (or plain almond or oat milk)
  • 4 + 1 ½  cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
  • 1 ½ cups, shredded or cubed white American cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp granulated garlic

Instructions

  1. Fill a large pot with water and cook the macaroni according to package directions. If you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking.
  2. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.
  3. Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly.
  4. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
  5. Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni.
  6. If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly.
  7. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

Notes

For bread crumb topping, cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

Did you make this recipe?

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

Recipe by TABLE Magazine Staff
Photo by Leanne Meyers

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What Makes the Perfect Negroni?

By
Emma Riva
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0
Two Negronis sit in rocks glasses garnished with orange peel. Classic Negroni Recipe

The Negroni is a true liquor lover’s cocktail. It’s potent, no mixers, no teeny-tiny ingredient proportions, just vermouth, Campari, and gin. It can be the harbinger of a wicked hangover or the progenitor of a wonderfully free conversation—possibly both! It’s the perfect apéritif, and a hearty meal afterward often balances out the potential for inebriation. To make a good Negroni requires that you tame multiple spirits together. You risk it becoming a sort of alcoholic soup if you don’t stir it enough or if you mess up the proportions. It’s simple and classic, but also the kind of drink one can obsess over perfecting.

What Makes the Perfect Negroni?

Spirits Beacon calls the Negroni “a booze layered on booze combination that would have sunk Henry VIII.” It is not for the faint of heart, and whether the bartender can make one for you is often an indicator of what kind of bar you’re at. (I once made the dire error of ordering a Negroni at Mario’s, a college bar chain in Pittsburgh. The bartender laughed in my face and said they didn’t have Campari.) But the Negroni can be something of the dividing line for a quote-unquote fancier bar versus a “shot and a beer” bar. Nonetheless, it’s a popular drink at dive bars, too, because nobody faint of heart about liquor is at a dive bar.

Many have capitalized on the Negroni’s popularity to try to argue that a “Bourbon Negroni,” a “White Negroni,” or a “Mezcal Negroni” are still a “Negroni” despite being different combinations of spirits. You can get into something of a Ship of Theseus debate about the Negroni. The Ship of Theseus thought experiment asks that if you replace all of ship’s parts (as you must, over time) and rebuild it looking roughly the same, is it the same ship or a new one? For a bartender, you might ask: What makes a Negroni a Negroni? When does it stop being a Negroni?

VinePair argued that the Negroni has transcended being a thing to the point that it is now a “vibe.” In the early aughts, in other words, if you made something that sort of resembled a Negroni, it was a Negroni.

Where Does the Negroni Come From?

But first, what is the original Negroni? The story of the Negroni comes, as many cocktails do, from one consumer’s desire to have a stronger drink. The “Americano” was a hugely popular drink among American soldiers in Italy during World War I that used Campari, sweet vermouth, club soda and a lemon twist. This drink was a variation on the Milano Torino, which used equal parts Campari and sweet vermouth, but the American version got a bit more clarity when Count Camillo Negroni saw what the Americans were drinking and guffawed that he wanted something stronger. So, Fosco Scarselli, a bartender at Caffé Casoni in Florence added Campari and sweet vermouth. One has to wonder if perhaps the drink should be called a Scarselli, but we digress.

 As with almost every piece of culinary history, there’s lengthy debate about who exactly created the Negroni and whether Camillo Negroni ever even existed at all. But, regardless of who made the first one, the Negroni took off in 1947 when Hollywood star Orson Welles enjoyed it and commented “The bitters are excellent for your liver, the gin is bad for you. They balance each other out.”

Equal Parts

What makes a Negroni a Negroni is the “equal parts” aspect of the original recipe, says bartender Jason Renner, who has made countless Negronis over his years at Italian restaurants. It’s 1oz Campari, 1oz gin, 1oz sweet vermouth. That’s it. According to Renner, once you stray from those proportions, you are no longer serving a Negroni. “A Negroni stops being a Negroni the second you deviate from that path. If there’s no Campari in it, it is not a Negroni,” Renner said. He sighed with the existential weight of a man who’s made many White Negronis, which use Lillet Blanc and Suze in place of Campari and sweet vermouth. “The Frankenstein’s monster that is a ‘White Negroni’ is a travesty. It’s not a Negroni. I’ll make it, I’ll take your money, it’s not my place to judge. If you want it, I’ll make it for you. But a Negroni is a Negroni.”

Typically, you serve a Negroni over ice, though you can serve it straight up. The key with a straight Negroni is to chill it so that the ingredients can settle. Some of the most popular variations or “riffs” on a Negroni are the aforementioned White Negroni, the Espresso Negroni, the Negroni Sbagliato, and the Kingston Negroni. Each of these has their own quirks. The Sbagliato means “broken” and allegedly originates from a bartender mistakenly pouring prosecco in instead of gin. Customers apparently liked it! The Kingston Negroni uses Jamaican rum. Renner has even made his own variation, which he calls the “Negronish,” with Fernet Branca instead of Campari. “Negronish brings a little hint of menthol to the party—you’re getting what the Negroni was, but not exactly the same,” he said.

The Negroni is a Vibe

But why do bars keep trying to reinvent the wheel with the Negroni? Maybe, as VinePair suggested, it’s for the vibe. Americans like to imagine the decadent elegance of an Italian cocktail, similar to the Aperol Spritz. Negronis were also a key part of the cocktail renaissance of the early aughts, when American consumers started thinking about “craft” cocktails. Calling something a Negroni elevates it slightly, giving it a more mysterious feeling than just a White Vermouth Cocktail.

Negroni Week, a yearly marketing campaign to raise money for charity, also contributes to mass production of Negronis. “People also just get bored and need to make content,” Renner said. He described the “Mr. Potato Head” technique of mixology, where you swap out different parts of a cocktail in order to create a new whole. And while there’s nothing wrong with that, the Negroni’s beauty is in its simplicity.

In working on this story, I made it a point to order a Negroni every time I went out for drinks, to see what variation you could get just within that proportionality of spirits. The best Negroni I had in my “research” was, unsurprisingly, at an Italian restaurant, where they made it strong, with a base of ice that let the flavors shine but didn’t water them down. The Campari and the vermouth need to be able to play off each other, and in a poorly stirred Negroni, they lose their character.  

Batching Your Negroni

What Renner recommends for the perfect Negroni is London dry gin, Dolin Rouge vermouth, and Campari. If you’re curious about the Negroni, a great way to keep the proportionality is to batch it, he said. “Buy a 750ml bottle of Campari, 750ml bottle of London Dry gin, and 750 ml bottle Dolan Rouge. Then, put it all together in a pot, and put it in in a funnel. There, you have it. It’s still equal parts. You can take a bottle of batched Negroni, pour it in a rocks glass over ice, start making dinner, and just let it sit there.”

Renner doesn’t want people to feel like they can’t make variations on the Negroni. But you need to allow a cocktail to shine on its own terms, not ride the coattails of another drink. “I’m not discouraging people to play. Play with the formula. It’s there. But just call it something else. If you make cacio e pepe with American cheese, is it cacio e pepe? The Negroni is an institution that I will defend because it’s been around for so long,”  Renner said. There’s plenty of room for innovation out there, but some things are worth protecting.

Story by Emma Riva
Photography by Dave Bryce

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