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A Summer BBQ Menu Featuring Pittsburgh Businesses

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Hummus, Grilled Red Snapper & Vegetables over Biryani, garlic naan, tandoori shrimp and tabbouleh from Salem’s Market & Grill and Locally made Personal Day Hard Seltzer from Maggie's Rum Farm against green and white tile for BBQ season
Hummus, Grilled Red Snapper & Vegetables Over Biryani, Garlic Naan, Tandoori Shrimp and Tabbouleh from Salem’s Market & Grill and Locally-Made Personal Day Hard Seltzer from Maggie's Rum Farm.

It’s officially BBQ and grilling season, but it’s also poolside season, which is grounds to let someone else do the work for you. While you and your friends chill this summer, crack a few Personal Day Hard Seltzers from the folks at Maggie’s Farm. They’re full of real juice and fresh fruit. Then, turn up the heat with a mouth-watering BBQ spread from one of the Pittsburgh gems below.

Businesses for the Seasoned Grill Master

Gordon’s Butcher and Market

4815 Peach Street, Erie

Grill gatherings are oh-so casual when all it takes is one box of supplies from Gordon’s Butcher and Market. Named for its hometown, the Erie Box, for example, contains everything necessary for relaxed outdoor dining. Choose from either a slow simmered Angus ox roast with mushrooms or half-pound wagyu patties prepared on a wood, charcoal, or gas fire grill. Or use a flat top to make smash burgers for a “really nice crust on the outside while keeping the flavor on the inside,” suggests owner and Erie native Kyle Bohrer.

“A lot of people break the patties up into two pieces,” he says. “Then they add caramelized onions, roasted mushrooms, or cheese from our huge selection.” Bohrer recommends chipotle or garlic cheddar, or a pepper jack.

The kit also includes Erie-centric items such as Stanganelli’s pepperoni balls to air fry or microwave, Steffanelli’s sugar-coated chocolate sponge candy, and Smith’s natural casing hot dogs. Gordon’s ships about 3,000 Erie Boxes a year.

Sourcing the Finest Meats

Bohrer, his school teacher wife, Allison, and business partner, Jonathan Markley, purchased their circa 1980 neighborhood butcher shop in October 2019, five months pre-covid. With popularity gearing up and grocery store stocks depleting from panic buying, Bohrer and his crew ground 10,000 pounds of beef each week. They moved to curbside service and online ordering, running pre-orders to cars.

Later that year, Bohrer purchased a nearby plaza and spent $1.2 million dollars on equipment, including walk-in coolers, freezers, deli slicers, meat saws, and cases. He had help from the Pennsylvania Fresh Food Financing Initiative grant, geared toward those investing in new or expanding grocery and healthy food retail outlets serving low-income communities in Pennsylvania.

Partnering with Executive Chef Martin Firestone and former Wegman’s Beverage Manager Ryan Paris, he opened Firestone’s restaurant and craft beer and wine store Paris’ Cap ‘n Cork under the same roof. It’s a complete dining and shopping resource.

Salem’s Market & Grill

2923 Penn Avenue

For a more local option, Salem’s offers some of the most ethically sourced meat in the city, and their in-house butcher processes it, so be sure to sample a little bit of everything. Go for a whole red snapper on a base of golden biryani, fall-off-the-fork lamb chops, and tandoori shrimp with a heaping bowl of tabbouleh. You can never have too much naan or hummus on the side.

Billy’s Country Smokehouse

107 Smokehouse Lane, Greensburg

Add smoked salmon from Billy’s Country Smokehouse in Greensburg to your summer smorgasbord. Owner Shirley Stana says it’s best traditionally with cream cheese or just about any type of sauce. They sell 500 pounds of it a week at the Mount Lebanon and Market Square farmers’ markets from April through October.

At age 75, Stana still runs the specialty sausage kitchen her father, William Kocevar, started nearly 70 years ago. One of her first lessons in the business was making her dad’s recipe for kolbassi and sausage. The secret? To be clean and organized.

The country store specializes in hard-to-find cold and slow hickory-smoked pepper sticks, turkey, beef jerky, bacon, ham, and more. “Everything is done naturally,” says Stana. “There is no liquid smoke in our product.” And it’s all locally sourced.

During the summer, the precooked kolbassi is popular — “just grill it for a little,” she says. And, their fresh sausage can be cooked like any meat; grilled, fried, or added to a favorite sauce.

Located at its original site, Stana’s father first smoked his homemade kolbassi in a converted ice box. Today the family-owned business still works without “fancy automated machinery.” It’s Stana’s hope that she can find a committed partner to train who will eventually take over her business. “If not, it’s going to be a thing of the past,” she says.

For an Instant Backyard Party

Bistro To Go Catering

415 East Ohio St

Bistro To Go Catering’s Tailgate section is just what you’re looking for if you want to turn the party up to 100. Take the time you would have spent grilling and instead sit back to relax with delicious BBQ and beyond. Their Mini Pulled Pork Sandwiches, Sweet Italian Sausage Rolls, Mini BBQ Meatballs, Mini Bistro Burgers, and Pineapple Teriyaki Glazed Chicken Kebobs all bring your grilling favorites straight to your plate without the hassle. Plus, you can even fill your table with pans of side dishes, salads, and desserts to top everything off. To really feel the summer breeze, dive into their Strawberry Sugared Pecan Salad, Classic Macaroni and Cheese, Coleslaw, and Cannoli with Sprinkles.

Showcase BBQ

6800 Frankstown Avenue

They’re called Showcase BBQ for a reason! Showing off their delicious, sticky, tender BBQ for over 20 years, Showcase BBQ serves up all your favorite meats and fresh sides to accompany them. Their menu lets you choose between pork ribs, pulled pork, beef brisket, chicken wings, or beef, pork, and turkey slabs. Next, pick out your 1/2 pan or full pan sides like Macaroni & Cheese, Potato Salad, Greens, Yams, and Green Beans. Drench it all in their signature mild and hot BBQ sauces and you’ve got a cookout dinner that’ll leave you stuffed and satisfied.

ShadoBeni

1534 Brighton Road

For a vegan twist on Trinidadian BBQ, try a takeout order of Ulric Joseph’s multi-cultural dishes from North Side’s ShadoBeni. His burgers feature a 15-ingredient sauce made — like everything in his shop — from scratch. Or how about a soy-based “fake” chicken sandwich topped with homemade slaw on coconut milk bread? As an alternative, swap out the chicken for fried hen of the woods mushrooms.

“People love it because they know I make the bread in-house,” Joseph says. Joseph also creates a flatbread-like dhal (which means “crushed yellow pea”) puri “on the spot” for each order. Taco-like, it includes curry chickpeas for protein alongside butternut squash, spinach, or cumin okra. Then, it’s all drizzled with that signature sauce.

Joseph’s Background

Originally from Trinidad, Joseph grew up with a family that relied on herbal remedies for common ailments. He would drink lemongrass tea for a fever or, for a sore throat, chew on ginger, which is prevalent in many of his current recipes.

With a full scholarship in 1995, Joseph moved to the United States to study art at Baltimore’s Maryland Institute College of Art. He eventually earned his master’s degree and stayed on to teach at the school. Many of his large, social commentary paintings hang in his “destination restaurant.”

At the advice of his wife, Joseph decided to pursue his passion for cooking full-time, and three years ago, he gained a following at local farmers’ markets — from which he still sources his vegetables. His neighborhood organization provided gap funding to open a brick-and-mortar restaurant in April 2022, where his daughter, Nia, also works alongside a staff of seven.

Even further, Joseph is an advocate for sustainability. “All of my food waste is composted with Worm Return composting business,” he says. He also supplies a nearby homeless shelter for men with ShadoBeni’s daily leftovers.

“I have been pleasantly surprised by the support we have been getting,” he says. “I am having to expand more quickly than I thought I would have to.”

Gaucho Parrilla Argentina

146 6th Street

For hosting an outdoor feast at home or a picnic at the Point, Anthony Falcon of Gaucho Parrilla Argentina recommends their version of a charcuterie board, the picada (or “pick”) plate. It’s a sampling of cured meats, cheese, sundries, and snacks.

“We do lots with grilled veggies,” he says. “And we are always trying to accommodate all types of allergies.”

If you’re not dining in or taking out, he’ll wrap up raw cuts of steak, chicken, beef, fish, or pork chops. Be sure to include one or all of their four versatile chimichurris with your order. “A must-have for any grilling party,” they can be used on vegetables, on grilled or roasted meats, as salad dressing, or even stirred into eggs.

The primary sauce is made with plenty of fresh oregano, chopped garlic, pepper flakes, vinegar, and extra virgin olive oil. The pimento sauce is made with daily wood-fired roasted sweet red bell peppers, grilled slowly until they “weep.” The Ajo chimichurri combines salmuera (Argentinian brine), and roasted garlic cloves pureed with extra virgin olive oil, and the cebolla is a tangy sweet and sour mixture of caramelized onions, salmuera, and vinegar. “Try a flight of all four with grilled toast as a starter,” he suggests.

Argentinian Influence

Falcon describes his restaurant as an extension of his family’s heritage. A first-generation American growing up in Brooklyn, he says his dishes represent what his service-industry parents — excellent cooks in their own right — prepared for family meals in his hometown of Brooklyn.

Falcon, says the magic of any Argentinian meal happens when fire interacts with food. And the seasonings are simple: extra virgin olive oil, kosher salt, and cracked black pepper.

“Argentine food is based around the hearth,” he says. “You grow up spending time with family and friends and eating food that is cooked over flames and coals.”

Story by Laurie Bailey and Quelcy Kogel
Styling by Quelcy Kogel
Photography by Chrissie Knudsen

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Your Full Moon in Sagittarius Horoscope for June 2025

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A moon lights up a small part of a June night sky with clouds overhead.

This full Moon in Sagittarius within June 2025 stirs things up. It arrives with unfinished business in the background. Mutable signs dominate the sky now, and with them come themes of transition, handover, and recalibration. Stories are shifting shape. Paths are adjusting. A turning point is near, not always visible but felt in the rhythm of things. The mood is exploratory, impulsive, and sharp around the edges. Something is waking up.

The Full Moon in Sagittarius for June 2025

A full Moon in Sagittarius brings tension to the axis of knowledge: what we know, what we assume, and what experience has yet to confirm. These lunations illuminate the gap between belief and direct encounter. Sagittarius isn’t a sign that theorizes from the sidelines – it runs into the field, hooves pounding, chasing after the thing itself.

This particular full Moon falls in the lower half of the sign, where the centaur’s animal body leads. Unruliness rises. Rationality gives way to instinct, and the hunger for meaning is felt in the body before it ever reaches the mind. This can be quite a hedonistic signature, and used for exploration of fun and wild sensation.

Mutable lunations bring motion without a promise of closure – they describe periods of handover, when one phase is being traded for another. That can mean substitution, postponement, or progress that stalls just before the line is crossed. There’s restlessness, yes, but also a raw urgency: something must be moved forward, even if the path isn’t yet clear.

There’s another layer to this lunation. The Moon stands at the southern bending – the furthest south it travels from the ecliptic, and the turning point in its nodal cycle. For the past six months, the Moon’s full light has marked a slow dismantling: south-bound Moons align with decline, collapse, or the natural loosening of structures. But the Moon is now swinging the other direction and begin its northward climb, and with it comes a shift in tone. It’s time to gather, restore, and begin the work of reconstruction.

A Final Clash Between Astrological Titans

This full Moon brings the third and final square between Jupiter and Saturn – a pattern we’ve been moving through since last August. When these two planets meet by hard aspect, the world often turns to hope and fear in equal measure. People in power reach for both: bold promises, tightened restrictions, calls for vision, demands for discipline. It’s an old tension. We’re feeling it again.

Last year’s square opened with Jupiter in Gemini and Saturn in Pisces – slippery terrain, full of words and impressions. Since then, both planets have moved into new signs. Jupiter is now in Cancer, where it’s exalted. Saturn has entered Aries, a place where its principles are brought low. That imbalance means that Jupiter’s voice gets louder, Saturn’s footing gets less sure.

We may see this play out in renewed debates about growth, security, and who deserves what. The themes aren’t new, but the sign change means the tone is shifting. There’s less appetite for caution. More people are willing to push forward even if the structure underneath is still settling.

On a personal level, this square can show up as discomfort with pacing. Some part of life wants to move – a project, a relationship, a change in routine – but doubts remain. Is it too early? Too fast? Too much? These aren’t easy calls. But if something’s been stuck for months, this stretch may offer just enough pressure to get it moving again.

We’ve seen this pattern twice already. This is the last push, and the signs who will feel this most are Aries, Cancer, Libra and Capricorn.

The Channel Clears From Mercury and Saturn

Earlier this week, Mercury squared Saturn – a pattern known for clogging the lines. Messages get stuck. Plans stall. Communication becomes labor, and even simple tasks can feel unnecessarily rigid. When Mercury is under Saturn’s weight, it’s easy to overthink, hesitate, or fall silent.

But now Mercury is separating from Saturn and forming a sextile to Venus – one of the rarest aspects these two can make. It doesn’t rewrite what’s already been said, but it may clear the static and grease the wheels a bit.

In practical terms, this is a better window for getting things across. Words don’t have to be perfect to be received well. The mood is less defensive. Venus brings softness, not to dull the point, but to help it land.

This influence is especially useful for smoothing over strained exchanges, revisiting a conversation that didn’t go right the first time, or reworking writing that had felt too tight. Not everything needs to be a breakthrough. But if it matters that something be heard, this is the right moment to try again.

The Sun on the Little She-goat, Capella

This full Moon finds the Sun aligned with Capella, the brightest star in the constellation Auriga. Known since antiquity as the “little she-goat,” Capella carries a mythology rich in both tenderness and tension. She is the nurse of Jupiter, a source of strength for the infant god: the goat who fed thunderbolts.

In classical texts, Capella is restless and sharp: a bringer of storms, a watcher over young lives, a guardian with nervous instincts and an appetite for knowledge. Manilius calls those born under this star’s influence “anxious minds with trembling hearts,” ever on alert, drawn to roam further and further afield. In modern terms, this is a star of high intellect and quick perception, but not always ease.

Astrologically, Capella blends the speed of Mercury with the provocation of Mars. Its gifts include curiosity, eloquence, ingenuity – but also a mind that races ahead, startled by every sound, searching for new shrubs on higher slopes.

With the Sun now passing over this star, its signature will filter through solar figures and systems: leaders, public voices, major announcements, visible movements of power. We may notice restlessness rising among those in charge – bold statements, sudden pivots, or attempts to outmaneuver opposition through quick thinking rather than firm conviction. For Gemini, Leo, Virgo, Sagittarius and Pisces in particular, this energy lands closer to home (details in horoscopes below). Watch where attention sharpens, nerves fray, and curiosity refuses to sit still.

Summer Seasonal guidance for the Zodiac Signs

As the Sun moves through Gemini, we arrive at the threshold between seasons. The spring’s softness hasn’t entirely lifted, but the summer’s fire is already gathering. Days are longer, movement quicker, and even the body begins to feel the change. The world sounds louder, smells richer, moves faster. This is the season of bright mornings, open windows, and minds that stir before the body is ready to catch up.

This is the transition from a warm and moist spring to a hot and dry summer – and for many, the shift is palpable. The increasing dryness in the environment can sharpen thought but also scatter attention. It energizes the system, but left unchecked, it can fray rhythm and leave the nervous system overstimulated. The invitation now is not to slow down, but to find steadiness.

Air Signs

Air signs (Gemini, Libra, Aquarius) tend to meet this season most naturally, but their ease can lead to overextension. Appetite for stimulation is high, and so is susceptibility to distraction. Protect your attention. Morning walks, light journaling, and screen-free evenings can help give shape to the mental sprawl. Regular meals, not rushed snacks, are advised.

Fire Signs

Fire signs (Aries, Leo, Sagittarius) are also energized by the rising heat, but they run the risk of burnout. There’s a temptation now to act on every impulse, to leap ahead before fully assessing the terrain. Build in pause. Gentle movement in the morning, slightly cooler meals at night, and time away from high-stim environments all help anchor your energy in the body.

Water Signs

Water signs (Cancer, Scorpio, Pisces) feel the seasonal dryness most acutely. Irritability, dehydration, or emotional volatility may follow. There’s benefit now in strengthening the container: regular bedtimes, soft textures, calming herbs (chamomile, lemon balm, rose). Warm, hydrating meals with healthy fats provide ballast when the emotional waters get stirred.

Earth Signs

Earth signs (Taurus, Virgo, Capricorn) hold steadier than most, but they may resist the flexibility the season asks for. If routines feel tight, introduce movement – not chaos, but small invitations to shift. Vary your route, try a new recipe, or eat outdoors. Digestive strength is key now: favor bitter greens, lightly spiced grains, and room-temperature water between meals.

Sabian Symbol for 20° Sagittarius: A Child and a Dog Wearing Borrowed Eyeglasses

This degree presents a charming but layered image: playful on the surface, quietly provocative beneath. A child and a dog, together in mimicry, step into a world of make-believe, borrowing a tool meant to correct vision. The gesture is lighthearted, even innocent.

Eyeglasses don’t belong to either figure; they suggest a perspective not yet earned, or one temporarily assumed. This can point to imagination and experimentation – the kind of role-play through which we learn. It also raises questions: what are we trying to see more clearly? And what are we pretending to see?

The borrowed view may distort as much as it reveals. Whether through play, projection, or pantomime, this symbol suggests that perception is unsettled. And sometimes, that’s the point – to try on another lens, and in doing so, recognize where our own clarity has gone soft.

This is a degree of emulation, curiosity, and blurred boundaries between insight and illusion. It encourages us to take the game seriously – not because it’s real, but because the impulse behind it might be.

What Does This Full Moon in Sagittarius Mean For Your sign?

The full Moon’s symbolism plays out on a global stage, but it also filters into daily life in quieter, more personal ways. For each sign, this lunation lands in a different part of the chart – stirring questions or movement where things may have felt stalled. Below, find your sign for a sense of where this month’s changes are likely to show up, and what kinds of momentum you might begin to notice.

Your Full Moon in Sagittarius Horoscope for June

Aries

Venus is moving through your ascendant and receiving a gentle sextile from Mercury in your third house. This brings a sweet, light-touch influence to your romantic and social life. If single, pay attention to who’s nearby – this is the kind of chart that brings familiar faces into sharper focus. If partnered, there’s an opportunity now to reconnect mentally and physically, especially through simple gestures and everyday conversations. Nothing forced. Just closeness, exchanged in real time, right where you are.

Taurus

The full Moon points to tension in professional spaces – a colleague growing louder, or a competitor pushing for attention. Mars is currently moving through the part of the chart that opposes your tenth house, which can show others asserting themselves in ways that disrupt your plans or challenge your visibility. It may not be personal, but it’s noticeable. Fortunately, Venus is in Taurus now, favoring steady responses over reactive ones. Mars tends to burn hot and fast, best to wait it out.

Gemini

This full Moon falls in your sign, which can bring a feeling of personalized tension if you’ve been pulled in too many directions. The Sun and Moon apply to Mars, which activates your third house of writing, learning, and logistics, suggesting this is a good time to take care of immediate tasks: paperwork, emails, short trips, or sorting out miscommunications. Don’t overthink the big picture. Handle what’s in front of you, and stay in motion. A sibling or neighbor may need more of your attention than usual.

Cancer

There’s an old saying: a fool and his money are soon parted. It’s less a judgment, more a reminder – and this full Moon might be a good time to take it seriously. Mars in your second house can bring spending spikes, often in hurried anticipation of future plans. That is understandable, as recent developments in your career sector look promising. If something’s picking up at work, keep the focus there. Avoid the temptation to overextend financially for now.

Leo

Mars is moving through your first house, bringing confidence and quick results. This is a favorable full Moon for you, with both luminaries applying to Mars from supportive angles. There’s strength in your chart from fortunate houses, especially around networks and future plans. The Sun’s conjunction with Capella highlights the role of friends or group affiliations, especially those that stir your ambition or sharpen your thinking. Work may open an international door now, or lay the ground for long-term growth.

Virgo

You may notice movement professionally – someone in a leadership role makes a sharp pivot, or a decision lands faster than expected. The chart suggests action behind the scenes, with Mars in your twelfth. This is a good moment to double-check where your name is attached, and who’s speaking on your behalf. Not every conflict needs escalation, but it doesn’t hurt to be ‘on guard.’ If a quiet tension suddenly surfaces, don’t ignore it. The pieces are set in your favor. Better to address what’s stirring than let it sit.

Libra

This full Moon puts your attention squarely on other people – what they need, what they say, and how they respond to your presence. Whether in dating, collaboration, or close partnership, there’s a clear emphasis now on one-to-one connection. Mercury’s sextile to Venus favors curious and quick minds, so keep an eye out for someone who opens up a new line of thinking. The more willing you are to explore, to entertain new counsels, the more likely it is you’ll be met with interest.

Scorpio

This is a good chart for making an impression. Your tenth house (where we reach outward, assert influence, and leave a visible mark) is being transited by Mars, your ruling planet. If you’ve been waiting to show strength in a public or professional setting, this is a strong window. Financial movement looks possible, especially if you’re self-employed or managing your own resources. Reinvesting in your work or platform may yield results. Either way, the conditions support growth, especially when you take the lead.

Sagittarius

The full Moon lights up your sign, but the activity is happening across the table, in your seventh house of partnership, with Mars energizing the part of the chart that illuminates the mind. This is a good time to ask questions, get perspective, and listen to someone whose experience differs from your own. You’re not being asked to agree, just to stay curious. If you’ve been meaning to plan a trip or take a course, it may be worth moving that idea to the front of the list.

Capricorn

The chart is heavy with tasks that feel close to home – errands, follow-ups, and small-scale responsibilities that don’t offer much in return. Jupiter in the sixth highlights the daily grind, the things that must be done but often go unnoticed. With Saturn in the third, the pace of everyday life may feel tighter than usual, more cramped. If the view is narrowing and the mood growing flat, it’s time to look outward. You need some newness in your life, something to look forward to that isn’t so close to home.

Aquarius

Saturn is moving through your second house now, continuing an emphasis on material stability that has been active for the past two years. That might mean a raise, but just as often it represents a new way of managing earnings and money. Jupiter squares from the fifth, and while that may come with enthusiasm or creative bursts, it can also bring the temptation to overspend or lean too far in one direction too quickly. The structure isn’t solid yet, so adjust carefully to avoid choices your newly budding financial reality can’t sustain.

Pisces

The Sun lights up your fourth house, calling attention to family dynamics, living arrangements, and the shape of daily support. Mars adds pressure in your sixth, especially around work routines, health matters, or caregiving roles. There’s risk of overextension – especially if you’ve been doing more than your share. This isn’t suggesting that you step back entirely, rather that you pace yourself. A parent or elder may need your input soon, but you’ll be more helpful if you haven’t already burned through your reserves.

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 
Photo Courtesy of Cai Fang

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A Menu for the Zodiac Sign Gemini (May 21–June 21)

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Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

A natural lightness hovers around Gemini and we’ve got the perfect menu to match this zodiac sign. The twins of the zodiac are often seen as clever, curious, and hard to pin down because they’re oriented toward variety. Gemini is always in motion: mentally, socially, sometimes even physically. Their joy lies in seeing, saying, and sampling. This makes them seem eternally young, and in many ways they are – quick to laughter, alert to possibilities, and reluctant to close the door on any experience that might teach them something new.

Gemini, the Twins who Speak in Multiple Tongues

Gemini’s image in the heavens is the pair of twins Castor and Pollux, who, in myth, shared everything, including immortality. One was mortal, the other divine. When Castor was killed in battle, Pollux begged Zeus to let them remain together. The god agreed, and the brothers became stars, spending half their time in the underworld and half in the heavens. Many Geminis live across dualities – of identity, of interest, of geography or profession. Rather than choosing between them, they learn to move fluidly back and forth, making a whole life out of two distinct halves.

There is something deeply endearing about Gemini’s openness. This is the sign of shared laughter, stories half-told, friendships struck up in train stations and libraries. Its classical associations with fraternity and ‘brotherhood’ extend beyond gender or blood ties – they gesture to the human capacity to connect across difference through imagination and reason. Gemini recognizes that we are not meant to live in isolation, and that a well-placed word can build a bridge between two seemingly distant minds.

Still, this is a sign that may take time to grow into itself. Like the pre-pubescent twins it represents, Gemini’s early expressions are often playful, scattered, or fleeting. It’s easy to mistake this for a lack of seriousness, but time reveals something subtler: a lifelong learner, one who resists becoming calcified too early. Gemini matures not by settling down, but by deepening their engagement with the themes that truly captivate them. Where they find that spark, they return again and again – with wit, delight, and a growing sense of devotion.

Gemini and the Seasons

As with the other signs, it’s important to note that the sign of Gemini and the constellation of Gemini 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.

Deeper Into Gemini

As a mutable sign, Gemini arrives at the close of spring, when nature flits between breezes and blossoms, never quite still. This transitional quality is woven into your character, dear Gemini. You thrive in dynamic environments where ideas are exchanged freely and new perspectives are constantly unfolding. Yours is a temperament built for motion – quick to absorb, compare, and communicate, without needing to linger too long in one fixed position.

This mutability gives you a remarkable capacity for curiosity and connection. You can toggle between roles, interests, and viewpoints with ease, making you an excellent translator of language, of meaning, of people to one another. At times, however, the sheer range of possibilities can be dizzying, leading to distraction or difficulty seeing things through. Commitment issues are often part of the picture. When these arise, treat them as an invitation to learn how to make peace with motion, and to cultivate structure without rigidity. Like the season you usher to a close, your strength lies in your nimbleness, your adaptability, and your ongoing dialogue with the world around you.

New Goals for Gemini

  • Create thoughtful limits around input. Gemini thrives on variety – of people, ideas, and media – but too much input can lead to mental scatter and decision fatigue. Set a goal to impose a daily or weekly limit on information consumption, whether that means designated screen-free hours, a capped podcast queue, or scheduling time to be bored on purpose. These small boundaries create space for deeper thinking and rest.
  • Build consistency into your self-care routines. The air signs can become overheated or depleted from constant activity. Introduce regular rituals that prioritize nervous system balance: morning walks, set meal times, or journaling before bed. Keep them short and flexible, but consistent – something you return to not because you must, but because it works.
  • Stay with what sparks joy – longer. It’s easy for Gemini to pivot quickly when novelty fades. But not everything worth pursuing shows its depth right away. Choose one area that lights you up – a creative project, new skill, or area of study – and set a 30-day commitment to engage with it regularly and with intention, even when your interest starts to wane. You may be surprised what emerges after the first spark.

What Qualities Does Gemini Have?

As an air sign, Gemini expresses the communicative and intellectual traits common to this element – curiosity, mental agility, and a love of dialogue. But where Aquarius channels its ideals and Libra weighs relational balance, Gemini moves swiftly between ideas, drawing connections others miss. It’s not just about knowledge accumulation, but rapid mental circulation. Gemini engages with the world by naming it, interpreting it, and echoing it back (faster than most can follow).

What sets Gemini apart among the air signs is its mutable quality. This gives it a remarkable versatility, but also a tendency to disperse focus. Mutable air is restless: it doesn’t want to hold the same shape for long. That makes Gemini gifted at adapting to social and intellectual environments, capable of toggling between registers, languages, or contexts with ease. But it also means that too much fixity – too much repetition, rigidity, or confinement – can feel unbearable. Gemini often excels in short bursts or when juggling multiple interests, and may benefit from gently cultivating endurance without dulling its alertness.

Gemini’s Daily Temperament

The sanguine temperament associated with Gemini is warm and moist, producing quick energy, an easy sociability, and a bright outward demeanor. Sanguine types tend to recover quickly from setbacks and are rarely down for long. But this same constitution can also lead to overextension physically, socially, or mentally. Too much stimulation or too little sleep can result in scattered thinking, frayed nerves, and mood fluctuations that seem to come out of nowhere.

To support balance, sanguine Geminis benefit from foods and habits that keep energy steady and the nervous system well-nourished. Regular meals with grounding ingredients (like oats, fish, and leafy greens), herbal teas with lemon balm, chamomile, or lavender, and gentle physical movement – especially walking in fresh air – can help regulate overstimulation. It’s also worth watching for imbalances in the hands, lungs, and shoulders, areas classically associated with Gemini in medical astrology. When these regions feel tight, dry, or strained, it may signal a need to slow down, warm up, and reconnect to breath and body.

Best Foods to Balance Gemini

For most seasons, these foods are good for supporting the sanguine temperament associated with Gemini:

  • Land: Chicken, turkey, rabbit, lean pork, veal.
  • Surf: Trout, cod, haddock, halibut, perch, sole, tilapia, and shellfish such as shrimp and scallops.
  • Grains: White rice, wheat, oats, quinoa, millet; grains that cook quickly and feel light on the stomach.
  • Vegetation: Lettuce, cucumber, melon, grapes, apples, pumpkin, squash, ripened berries, pears, peaches, and leafy greens like spinach and arugula.
  • Dairy: Fresh cheeses (like mozzarella or ricotta), cottage cheese, yogurt, milk, and light cream.
  • Beverages: Still or lightly sparkling water, infusions with lemon balm or mint, and fresh fruit juices.
  • Alcohol: Crisp white wines, wheat beers, and cocktails with gin or vodka bases, particularly when infused with herbs or citrus.

In the winter months, when the cold is greater and the sanguine temperament may need to consume more heat to stay in good health, it’s advisable to introduce more warming and substantial foods:

  • Land: Beef, lamb, duck, goose, venison, especially when slow-cooked or spiced.
  • Surf: Oily fish such as salmon, mackerel, sardines, tuna, and anchovies.
  • Grains: Rye, barley, spelt, buckwheat, quinoa, corn, and wild rice; grains that bring warmth and endurance.
  • Vegetation: Root vegetables (carrots, beets, parsnips), onions, garlic, leeks, pumpkin, squash, chili peppers, ginger, cinnamon, nutmeg, dates, figs, and winter greens like kale and spinach.
  • Dairy: Aged or cultured dairy such as full-fat yogurt, kefir, ghee, or aged cheeses.
  • Beverages: Ginger or cardamom tea, chai, turmeric lattes, and warming broths.
  • Alcohol: Full-bodied wines, dark beer, spiced or mulled drinks, brandy, and small measures of whiskey.

Gemini’s (May 21-June 21) Perfect Meal

Craft Gin and Tonic with Gin Mare

An Italian gin and tonic with an orange slice on a white background

The infusion of four different ingredients and herbs into Gin Mare Capri Mediterranean Gin tickles the tastebuds of curious Gemini. Gin Mare uses Arbequina olives from Spain, rosemary from Greece, thyme from Turkey, and Italian sweet basil. This classic Gin and Tonic using craft liquor sticks to the basics that Gemini knows and loves with a bit more depth than the traditional recipe.

Ricotta Gnocchi with Roasted Green Chile

Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Start your meal with Ricotta Gnocchi! Chili peppers can keep this zodiac sign warm and a helping of cheese doesn’t hurt either. This Ricotta Gnocchi takes a fresh cheese that Gemini pulls towards and adds a touch of exotic heat with Roasted Green Chiles. It’s just enough of something new without taking Gemini totally out of their element.

Creole Poisson Gros Sel

A plate of poisson gros sel on a white background.

This spicy, Haitian specialty uses red snapper as its main protein, a suitable fish for Gemini’s main course. This recipe cooks the fish in a combination of onion, peppers, garlic, broths, and tasty herbs so that this zodiac sign can feel pleased as well as healthy. You can serve it over white rice or wild rice depending on which source of grain you find yourself needing most.

Nana’s Cucumber Salad

a bowl filled with Nana’s Cucumber Salad next to a smaller bowl and a fork and a knife

The cucumber in this side dish is one of the vegetables that supports Gemini’s temperament for every season. In this salad, it’s accompanied by the root vegetable, radishes, as well as as simple drizzle of olive oil, pepper, salt, sugar, and apple cider vinegar. Just imagine letting Gemini soak in the sun with this lunch or starter nearby.

Strawberry Honey Galette

Strawberry Honey Galette on a broken slab with a fork and a 1/4th of a plate on the side

Ripe berries, much like this summertime sign, carry a bit of freshness and plenty of sweetness. For dessert, Gemini deserves a decadent Strawberry Honey Galette featuring layers of pastry cream, strawberries, and plenty of local honey. Could you imagine anything better to brighten up this zodiac sign’s day?

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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Easy Puff Pastry Tomato Pie

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A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato pie, a Southern summer staple, is usually made in a pie shell. That base is then filled with a layer of tomatoes buried under a topping of mayonnaise and cheese. Here, we mix it up a bit! We use a thinner flakier puff pastry for the base of this tomato pie. From there, the recipe is more familiar. First comes the mayo and cheese mixture, and then the star ingredient: tomatoes in several beautiful shapes and colors. You will want the highest quality vine-ripened tomatoes for this, from a farm stand, farmers market, or your own.

The Best Tomato Pie?

When musician Stephen Sills told us to “love the one you’re with,” he probably wasn’t talking about summer pomodori or a pie made from them. But perhaps he should have been! We think the best summer tomato is the one in front of you, perfectly ripe and ready to slice and bake into a lovely pastry. And the best pie, combining a wonderful, buttery crust topped with cheese and tomato, and dashes of pepper and sprigs of thyme, is a treat that will linger in your memory well into the chillier seasons. Yum!

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A rectangular heirloom tomato pie with a flaky puff pastry crust, topped with colorful sliced tomatoes and fresh thyme, on a dark baking sheet surrounded by various whole and halved heirloom tomatoes and greenery.

Tomato Pie


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

A savory tomato pie is just what you need at your summer picnic.


Ingredients

Scale
  • 2 lb tomatoes of various colors, sizes, and shapes
  • 1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
  • 4 oz (about 1 cup) grated mild cheddar cheese
  • ½ cup plus 2 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Flaky salt and coarse-ground black pepper
  • Fresh thyme leaves or sprigs


Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Slice tomatoes a little under ½ inch in thickness. Transfer slices to a couple of layers of paper towels to drain.
  3. Roll out the puff pastry sheet on a floured surface into a rectangle about 8 X 11 inches. Transfer the pastry to the baking sheet. Turn up each side of the rectangle by about ½-inch to make a raised edge for the pie. Using a fork, dock (poke holes in it) the pastry every inch or so, which will help the pastry stay flat in its initial baking.
  4. Par-bake the pastry for 12 to 14 minutes until it has begun to color and rise a bit.
  5. While the pastry par-bakes, mix together in a medium bowl the cheese, mayonnaise, and mustard.
  6. Remove the pastry crust from the oven. Spoon the cheese-mayonnaise mixture over it, smoothing it evenly. Top with as many tomato slices as will fit, arranged in a pattern that pleases you.
  7. Return the pie to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp. Slide the pie off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares or wedges.

Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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Garden-Fresh Caprese Bloody Mary

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Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Uber-garnishing Bloody Marys like our Garden-Fresh Caprese version has been all the rage for years now. It’s fun and festive, and tasty, too. It’s particularly fitting to put a little effort into festooning the quintessential brunch cocktail when you’re starting with your own tomato juice from the season’s best fruits. Clearly, it’s just so much better whenever it is made from scratch. For this version’s best-dressed look, we take inspiration from the classic Italian Caprese salad. This recipe whisks you away with rich tomato as well as savory and acidic garnishes in this recipe.

Garnish your Garden-Fresh Caprese Bloody Mary with Gusto

Get your cocktail skewers on deck! Make the drink light and a little cheesy with mini mozzarella balls. Make it colorful with tiny cherry tomatoes in contrasting colors. Herb it up with sprigs of fresh basil, rosemary or thyme. Emphasize the drink’s salty, savory appeal with accordion-folded prosciutto slices, green olives, pepperoncini, caper berries, radicchio spears, or celery stalks. You could also boost this brunch bevy’s citrus profile with lemon wedges and lemon zest, or lime wedges and lime zest.

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Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Garden-Fresh Caprese Bloody Mary


  • Author: Cheryl Alters Jamison
  • Yield: Makes 2

Description

Upgrade your Bloody Mary with a variety of garden-fresh produce. 


Ingredients

Scale
  • 4 medium red-ripe tomatoes, stem and any white core removed
  • 2 large basil leaves
  • Kosher salt and freshly milled black pepper to taste
  • ¼ teaspoon grated horseradish or more to taste
  • Pinch or 2 of cayenne pepper, or dash or two of tabasco or other hot pepper sauce
  • Chilled vodka

Garnish options:

  • Bocconcini mozzarella balls
  • Small tomatoes of differing colors
  • Basil leaves
  • Rosemary sprigs
  • Accordion-folded prosciutto slices
  • Green olives
  • Pepperoncini
  • Caper berries
  • Lemon wedges
  • Lemon zest
  • Lime wedges
  • Lime zest
  • Radicchio spears
  • Celery stalks


Instructions

  1. Place the tomatoes in a blender with ¼ cup cold water and blend until smooth, with tiny bits of skin suspended in liquid. Add seasonings to taste and blend again. Add a bit more water if too thick to pour easily, and blend again.
  2. Pour a good shot of vodka into 2 tall glasses, with ice if you wish, and top off each glass with the tomato juice.
  3. Garnish with exuberance. Festoon long bamboo skewers or cocktail picks with some combo of the garnish options.

Recipe by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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Gazpacho

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Two glasses of red gazpacho are on a pink surface, with cherry tomatoes and a garlic bulb on a wooden plate next to one glass.

Few things are more refreshing on a hot summer night than Gazpacho, Spain’s brilliant and summery cold soup. You don’t have to heat a thing. All that’s required is a quick blitz in the blender with some crimson tomatoes and a few supporting players. Then, after a couple of hours of flavor-blending alchemy in the fridge, dinner is ready.

Where Does Gazpacho Come From?

In the hot, steaming summers of Spain, Gazpacho blooms in popularity as a way to cool off and enjoy soup without the hassle of heating it up first. Originally though, some of the first Gazpacho was made in its simplest tomato form during the Al-Andalus period. Its evolution took a long time since most of the ingredients are not native to Spain, including New World tomatoes, but after the “discovery” of the Americas, new types of produce opened avenues for experimentation. Andalusian Gazpacho is the type that most think of when they order this cold soup. It’s actually very similar to our Gazpacho recipe, which you’ll find below.

When you serve up this summery soup, think about setting the table with a loaf of fresh, locally-baked French baguette or olive-oil-rich Italian pane caserecchio, and a hunk of fresh cheese. The bread is perfect for dipping. Top the bread with a bit of cheese for an especially decadent sop!

You might also put a bottle of crisp rosé on the table, or a chilled red.

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Two glasses of red gazpacho are on a pink surface, with cherry tomatoes and a garlic bulb on a wooden plate next to one glass.

Gazpacho


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

Cool down on those hot summer days with a Gazpacho that uses farm-fresh produce. 


Ingredients

Scale
  • 3 lb ripe red tomatoes, preferably Roma or Italian plum
  • 1 large cucumber, peeled and seeded, ¾ chunked and ¼ diced or sliced
  • 1 medium red onion, chunked
  • ½-inch-thick slice baguette or other white bread, crust removed
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp sherry vinegar
  • 2 garlic cloves
  • 1½ tsp kosher salt
  • Splash of tabasco or other hot pepper sauce
  • Garnish options: Diced or sliced cucumber, Padrón peppers, tiny tomatoes of various colors, diced yellow bell pepper or green bell pepper, green olives, or Marcona almonds.


Instructions

  1. Cut the tomatoes in half and squeeze out their seeds and watery liquid.
  2. Toss the tomatoes in a blender and puree them.
  3. Add the chunked portions of the cucumber, and the onion, bread, oil, vinegar, garlic, salt, and tabasco, and puree again. If the mixture is not pureeing easily, add a tablespoon or 2 of water as necessary to get a soupy mixture with some body to it.
  4. Refrigerate the soup for at least 2 hours and up to overnight.
  5. Ladle the cold soup into bowls or glasses. Garnish as you wish, and serve.

Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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BLT Pasta

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A bowl of BLT pasta with golden spaghetti, bacon pieces, red and yellow halved cherry tomatoes, and fresh green basil leaves.

The BLT may just be the best summer sandwich ever created but does it translate to pasta recipe? A BLT offers up a cool and warm crunch, and a melding of flavors — smoke, sweet, and tang — that keeps us coming back for more all summer long. That combo inspired this decadent spaghetti dish, taking advantage of those same tastes and textures in a slightly different package. Our recipe uses bacon bits (along with its drippings), arugula or spinach, and red grape tomatoes to beef up your usual pasta dish. Then, we even put crispy, crumbly breadcrumbs overtop as an ode to the bread that cushions this traditional summer sandwich.

The BLT Transformation: Why It Works So Well in Pasta

Much like a BLT sandwich, pasta dishes usually contain a variety of textural ingredients. You have the soft, sometimes dense noodles that mingle with tender yet crunchy tomatoes, leafy herbs and veggies, some type of protein, as well as just about any other ingredient you can think to add. Then there’s the creamy or oil component as a sauce for pasta that also crosses over into the sandwich realm. Think of an oil dressing for a BLT and compare it to the drizzle of olive oil we add at the end of this recipe.

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A bowl of BLT pasta with golden spaghetti, bacon pieces, red and yellow halved cherry tomatoes, and fresh green basil leaves.

BLT Pasta


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

Ditch boring old spaghetti and give this BLT Pasta a try instead!


Ingredients

Scale
  • 12 oz spaghetti or bucatini
  • Kosher salt
  • 1/3 cup heavy cream
  • 2 tbsp olive oil, plus more for drizzling at the end, if you wish
  • Zest of 1 lemon
  • 8 slices thick-cut bacon, sliced in 1-inch sections
  • 1 cup dried panko or homemade bread crumbs
  • 1 cup halved red grape tomatoes or other small red tomatoes
  • 1 cup halved yellow or orange cherry or pear tomatoes, such as Sun Gold
  • 2 big handfuls of arugula or spinach leaves
  • 1 big handful basil leaves


Instructions

  1. Cook the pasta according to the package directions. It should remain a little firm when done. Drain the pasta, saving about ½ cup of the cooking water, and pour the pasta into a broad bowl or rimmed platter. Toss the pasta with the cream, oil, and lemon zest.
  2. Meanwhile, cook the bacon in a heavy skillet over medium heat until it is brown and crisp. Pour off 2 tbsp of the bacon drippings and reserve them.
  3. Stir the tomatoes into the remaining drippings and sauté over medium heat for 1 minute, just to soften them. Add the tomatoes to the pasta and toss together. Add some of the reserved pasta water if the mixture seems dry.
  4. Rinse out the skillet, dry it, and add to it the reserved 2 tbsp of bacon drippings. Stir the bread crumbs and toast over medium heat several minutes until golden brown and crisp.
  5. Scatter bread crumbs over the pasta. Tuck arugula and basil leaves around the pasta. Drizzle with more oil, if you wish. Serve hot or room temperature.

Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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Baked Tomatoes

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Baked tomatoes, some with their tops removed and others still lidded, are arranged in a dark cast-iron skillet, surrounded by smaller, colorful cherry tomatoes and green herbs.

Fine fat orbs of heirloom tomatoes are perfect for this baked dish. Hollowed out and then stuffed, they look especially jaunty with their jack-o-lantern style lids popping open. We stuff these orange, red, and yellow beauties with a Mexican-inspired mix of rice and fideos (vermicelli), and other lively flavorings.

What is Vermicelli in Our Baked Tomatoes’ Filling?

Beyond being simply a thin pasta, the inclusion of vermicelli (known as fideos once chopped and toasted) in our Baked Tomatoes filling plays a role in creating that traditional Mexican-inspired texture and flavor. We toast these very fine strands of pasta before adding them to the rest of the stuffing ingredients. This toasting step is key to getting the fullest flavor out of this recipe. It gives the fideos a slightly nutty undertone and helps them retain a crunchy bite rather than becoming mushy when they absorb the cooking liquids. The distinct texture and flavor of fideos makes this recipes more delicious than versions which use rice alone. It’s a clever way to add body and depth to the overall Mexican-inspired mixture inside these Baked Tomatoes.

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Baked tomatoes, some with their tops removed and others still lidded, are arranged in a dark cast-iron skillet, surrounded by smaller, colorful cherry tomatoes and green herbs.

Baked Tomatoes


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

Baked potatoes? Nah, we’ll take Baked Tomatoes instead!


Ingredients

Scale
  • 2 tbsp unsalted butter
  • 6 oz bulk Mexican chorizo
  • 1 cup uncooked rice
  • ½ cup crumbled vermicelli or fideos
  • 1 medium onion, minced
  • 1 large celery stalk, minced
  • 1 garlic clove, minced
  • 2½ cups chicken stock
  • 1 tsp table salt, or more to taste
  • 6 medium to large slicing tomatoes, 12 to 16 oz each
  • 4 oz (about 1 cup) grated monterey jack or asadero cheese
  • 1 heaping tbsp fresh cilantro
  • Handful of small tomatoes in contrasting colors, optional


Instructions

  1. Preheat the oven to 350 degrees.
  2. Warm the butter and chorizo in a large heavy saucepan over medium heat and cook until chorizo is browned.
  3. Add the rice and vermicelli and sauté several minutes, until the rice is translucent and the vermicelli light brown.
  4. Add the onion, celery, and garlic and continue heating for a couple of minutes, scraping up from the bottom, until the vegetables begin to soften.
  5. Pour in the stock and sprinkle in the salt. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice and vermicelli are tender, about 18 minutes. Let the mixture sit covered at room temperature for 10 to 30 minutes.
  6. Meanwhile, carefully slice off a “lid” of each tomato, by making a crosswise cut just above its shoulder. Reserve the tops. With a paring knife (or grapefruit knife) and teaspoon, cut and spoon out the flesh and seeds of each tomato, jack-o-lantern style. Discard the cores and seeds with any gel clinging to them.
  7. Chop the spooned-out tomato flesh and stir it, the cheese, and the cilantro into the rice and vermicelli mixture.
  8. Sprinkle the inside of each tomato with more salt.
  9. Pour a thin film of olive oil into a cast-iron skillet or heavy baking dish. Fill each tomato with the rice and vermicelli mixture, mounding a bit of the mixture at the top, and place them in the skillet. (You will likely have more filling than you need. It makes a great side dish on its own, too.) Top each tomato with its lid. Arrange small tomatoes in spaces between the stuffed tomatoes. Pour a bit of olive oil over each tomato.
  10. Bake the tomatoes for about 30 minutes, until tender and lightly colored. Spoon out and serve with some of the juices from the skillet.

Story by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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Pickleback Mocktail for Memorial Day

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Lowball glass with a pickleback mocktail inside topped with pickle spears and kosher salt on the rim as it sits on a grey table.

Fire up the grill and toss on some burgers and dogs, because nothing screams backyard barbecue quite like this mocktail, made as a non-alcoholic ode to the classic Pickleback Shot. Our Pickleback Mocktail uses a simple recipe that mingles sweetness with the tang of a pickle. Plus, if you decide to use Pittsburgh Pickle Co Picklexir and Monday Zero-Alcohol Whiskey in your mix, you’ll receive the most naturally pickle-y mocktail you can dream of.

Where Did the Pickleback Come From?

The surprisingly popular Pickleback Shot, a potent combination of whiskey (usually Jameson) followed by a shot of pickle brine, has a relatively recent origin story. Its creation is by Reggie Cunningham, a bartender at the Bushwick Country Club, a dive bar in Brooklyn, New York City, around 2006. It’s said, a customer challenged Cunningham, who was snacking on pickles at the time to nurse his own hangover, to try a shot of Old Crow Bourbon Whiskey chased by the brine from McClure’s Pickles (which he allowed creator Bob McClure to store in the bar’s basement). He then introduced the unusual pairing to other patrons and bartenders, and it quickly gained traction. Originally it spread as a “bartender’s handshake” before continuing in popularity and finding its way onto menus across the United States and beyond.

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Lowball glass with a pickleback mocktail inside topped with pickle spears and kosher salt on the rim as it sits on a grey table.

Pickleback Mocktail for Memorial Day


  • Author: Katrina Tomacchio

Description

The famous pickleback shot gets the mocktail treatment!


Ingredients

Scale


Instructions

  1. Shake all ingredients together in a cocktail shaker with ice.
  2. Strain into lowball cocktail glass and garnish with pickle spear and kosher salt for the rim.

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

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Rhubarb, Apple, and Walnut Coffee Cake

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A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

The walnuts and apple pair well with rhubarb in this coffee cake recipe from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. Sprinkle a generous amount of turbinado or other raw sugar on top for a little extra pizzaz. Not to mention, in a surprising twist for most baked goods, this recipe gets better the next day. If using frozen rhubarb for this recipe, be sure to measure it out while still frozen, then completely thaw in a colander. Just be sure not to press the liquid out of the rhubarb before making this coffee cake.

Why Does Coffee Cake Not Use Coffee?

The curious case of coffee cake and its lack of coffee lies in its historical purpose rather than its ingredients. Originating in Europe, likely Germany, in the 17th century, coffee cake did not intend to contain coffee, but rather to be the perfect accompaniment to a cup of coffee. As coffee houses became popular, these sweet and spice-full cakes and breads were served alongside the bitter beverage to create a balanced experience. This tradition of pairing a sweet treat with coffee takes coffee cakes to America, where they often feature a crumbly streusel topping and then sometimes a swirl of cinnamon, maintaining its identity as the ideal partner for your morning or afternoon coffee break.

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A loaf of coffee cake with rhubarb, apple, and walnut lays sliced on a green picnic table.

Rhubarb, Apple, and Walnut Coffee Cake


  • Author: Nina Mukerjee Furstenau
  • Yield: Makes 1 Loaf, 12 Slices 1x

Description

Get your morning wake-me-up in the form of a seasonal coffee cake.


Ingredients

Scale
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • ½ tsp vanilla
  • 1 ½ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¾ cup chopped peeled apple
  • ¾ cup chopped fresh or frozen rhubarb (thawed)
  • ½ cup chopped walnuts
  • Turbinado or other raw sugar to sprinkle on top


Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk eggs, sugar, oil, and vanilla until blended.
  3. In another bowl, whisk flour, baking powder, salt, and cinnamon; add the dry mixture to the egg mixture and stir just until moistened.
  4. Fold in the apples, rhubarb, and walnuts. The batter will be thick.
  5. Transfer into a greased 8 ½- or 9-inch loaf pan.
  6. Sprinkle a generous amount of turbinado sugar over the top. Bake 50 minutes or until a toothpick inserted in center comes out clean.
  7. Cool in pan 10 minutes before removing to wire racks to cool.

Recipe Excerpted from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau (Belt Publishing, © 2025) 
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

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