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Sewickley Designer Betsy Wentz Makes a Historical Home Family-Friendly

By
Kylie Thomas
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0
A white dining table with colorful chairs has a potted green plant sitting on top of it.

Betsy Wentz breathes new life into a historical house for a couple and their three children, introducing modern elements while also honoring the past.

The living room with a yellow couch can be seen through the dark brown wood trim doorway.

Sewickley Designer Betsy Wentz Makes a Historical Home Family-Friendly

Designing a serious home for a young family is always a bit of a juggling act between livability and style. The house in question is a 1903 Pittsburgh landmark by MacClure and Spahr, who also built the Keystone and Union Nation Bank Buildings. Updating it meant deciding when to modify and when to maintain what was there. The couple is also passionate about collecting art, so striking and important pieces hang throughout the house. Designing backdrops to complement them was an important part of the equation.

An entryway space with a brown staircase to the left and the same colored door straight ahead.
A bathroom with a pattern wallpaper inside a brown archway designed by Betsy Wentz.

Sewickley-based interior designer Betsy Wentz met the challenges by using varying intensities of pattern and color, at times pulling back—up to a point—to allow art to shine, and at others turning up the volume to create high-impact moments. Her clients wanted to make everything feel less serious, “but they also wanted to respect the bones of the house and make sure that we maintained the majority of the woodwork.” (The carpet in the foyer is by Rug and Kilim.)

A Betsy Wentz designed patio space with two colorful couches and a chair sitting on a stone patio with a large tree nearby.

Starting With the Color Palette

Wentz incorporated a rich palette of gold, deep blues, reds—and a fair amount of lilac. Even in places that are more subdued, flashes of bright hues catch and delight the eye. At the same time, an abundance of rich woodwork contrasts with the more updated elements, creating a delightful conversation between old and new. “There’s a lot of push and pull. It’s fun, it’s young, and it’s fresh.”

A yellow L-shaped couch sits in a living space designed by Betsy Wentz with a fireplace and painting on the white wall.

Painting: Never alone (2022) by Lucio Carvalho.

A large sofa and loveseat in gold Kravet fabric anchors the living room, creating a cozy seating area presided over by an incredible painting, Never alone, 2022, by Lucio Carvalho. A subtly striped Stark rug plays off the Schumacher drapery and wallpaper and a Century Furniture ottoman in a sort of modern patchwork pattern.

A lavender wall closes in a space with a green reading chair and couch with a pot of flowers on the coffee table.

Combining Bold and Comforting Designs

One of Wentz’s favorite spaces is an intimate sitting room, clad in lavender Phillip Jeffries grasscloth and a playful Stark rug, the latter strategically cut to work with the existing hearth. The mismatched chairs were the husband’s idea, and add to the casual vibe, even though they are quite tony in and of themselves. (The blue one sits in front of Untitled, 2022 (Lens) by Fabrizio Gerbino.)

A dining space by Betsy Wentz with a blue bird pattern wall and dark wood table in the center with blueish-backed chairs to match the wall.

Wentz combined several strong patterns with plenty of color in the dining room, but it never goes too far. The Romo wallpaper is decidedly bold, but works beautifully with the Andreu World dining chairs and a From Jaipur with Love rug. She painted the molding but left the fireplace as it was, again striking that essential balance.

Keeping Things Functional

The kitchen had to be highly functional, with the three children running in and out, sometimes with wet feet or bathing suits. The Andreu World stools are upholstered in vinyl and can be wiped down. (For extra fun, she put polkadot fabric on the backs.) A vintage runner is both intriguing and practical. Off to the side is a walk-in pantry, its eye-catching Cole & Son wallpaper providing more circles, here cross-sections of bright citrus on a dark background. In the nearby sunroom, chair backs each have their own color in another less-serious element.

A Betsy Wentz designed kitchen with a marble and wood cabinet island in the center of the room.

At the top of the stairs is another favorite of Wentz’s, a vintage rainbow glass chandelier hung over some heavily-carved woodwork and Juliette leaded glass windows. Another important piece of art, Our collective beauty, 2022, by Thandiwe Muriu, presides. The master suite is a serene space, but is nonetheless punctuated with rich accents, including a bench from Century covered in Missoni fabric and quietly textured Philip Jeffries grasscloth wallpaper. A moody, wood-clad dressing room is accented with striking lapis handles on the doors and a striped Stark rug.

Two deep brown wood closets sit on either side of a white dresser.

Meeting Somewhere Between Fun and Sophistication

The children’s spaces are each clad in a different wallpaper, including a tiger and tree pattern from Rifle Paper Company in one daughter’s room, which also features a pin-up wall covered in green mica paper, forming a workspace area with desk and chair.

A child's room by Betsy Wentz features nature wallpaper and a white bed with green accents.

The playroom is subtly sophisticated, especially in its play of color, like the one established between the built-in and the wall. The Chairish chandelier, with its multiple purple arms, is pure fun. Ultimately, Wentz’s work was about coming up with a complex way to combine all the elements into a cohesive whole. “They are a very sophisticated couple—but they also have kids. So I think the point of the story was how to take an old home and make it more livable and approachable. It’s ultimately a family home.”

Another child's room has blue walls along with a blue couch to the left wall and blue chairs around a table near the back wall.

Story by Stephen Treffinger
Styling by Tori Mellott
Interior Design by Betsy Wentz
Photography by Max Kimbee
Flowers by Eleven Mile Farm
Art Consultation by Melanie Werner, Galleria Werner

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Gnocchi alla Romana with Pesto Genovese

By
Emma Riva
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0
A blue bowl of Gnocchi alla Romana with Pesto Genovese

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors. He had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaning his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.” In a dish like Gnocchi alla Romana with Pesto Genovese, it would be easy for the heaviness of pasta to overtake the dish. We will never forget these gnocchi, with their earthy crispiness playing off of the vivid, garlicky sauce, or any of Chef Gamble’s veggie-forward dishes.

What Makes This Gnocchi “alla Romana”?

There are many different kinds of gnocchi, depending on the grain. What makes this gnocchi Roman-style is that it uses semolina, milk, and cheese, giving it a uniquely filling texture and flavor. However, Curtis paired it with a Northern Italian condiment, the classic Pesto Genovese recipe from the city of Genoa. That results in the combination dish of Gnocchi alla Romana with Pesto Genovese.

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A blue bowl of Gnocchi alla Romana with Pesto Genovese

Gnocchi alla Romana with Pesto Genovese

  • Author: Curtis Gamble
Print Recipe

Description

A delicious pasta dish.

Ingredients

Scale

For the gnocchi:

  • 1 qt whole milk
  • 7 g salt
  • Pinch of pepper
  • 7 oz semolina flour
  • 2 whole eggs
  • 2 oz Parmesan grana, shredded

For the pesto:

  • 50 g garlic
  • 100 g basil
  • 110 g Parmasen
  • 150 g extra virgin olive oil
  • 20 g sunflower seeds 
  • Salt and pepper, to taste

Instructions

For the gnocchi:

  1. Bring milk, salt, and pepper to a high simmer, almost to a boil. Using a hand-held sifter, sift in semolina and whisk while doing so.
  2. This prevents clumping and promotes even cooking of the semolina. Once all is incorporated, continue to cook briefly until starch is cooked through (it will begin to pull away from the pot and won’t be starchy in the mouth).
  3. Turn off heat, beat in 1 egg at a time, fold in cheese at the end. Pour into an 8 x 8  baking dish sprayed with nonstick spray and press into an even layer. Cool in the refrigerator. When cool, cut it into inch by inch squares.

For the pesto:

  1. Combine all ingredients in a food processor.
  2. Pulse to combine.

To finish:

  1. Warm a pot of oil to 350 degrees and fry gnocchi until they are golden brown, and then lift with a slotted strainer onto some paper towels to dry, adding salt and pepper.
  2. In a bowl, add 2 tablespoons pesto and toss gnocchi, salt, extra parm, and a touch of EVOO. Serve immediately.

Did you make this recipe?

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

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

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Colleen Simonds Updates a Charming New Jersey Farmhouse

By
Kylie Thomas
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0
A light blue patterned couch with a green pillow on it and a green lamp to the left sitting in a living room.

Designer Colleen Simonds works with a like-minded client to update a traditional New Jersey farmhouse while retaining its inherent charms.

Colleen Simonds sits against a blue and white pattern wall in her recently updated farmhouse design.

Colleen Simonds Updates a Charming New Jersey Farmhouse

Working on a home’s interior design during the pandemic should have, in theory, been a nightmare for interior design Colleen Simonds. But the client who reached out had a similar background, working as an executive for a women’s fashion brand, a position Simonds had once had early in her career. “We have very much a shared language around color and pattern. Both, of course, are very relevant to design. That’s what made this work so well — she and I were on the same page,” she says.

White and wood stairs sit off to the left with a little girl wandering down the staircase in a farmhouse.

The work began with the living area, but it all went so well that it turned into a full house project. The two women worked in sync, coordinating complicated deliveries and installations over the phone with few hitches, getting everything done efficiently. (Simonds emphasizes that working remotely over COVID was by no means easy. “It would probably never have worked with anyone else, but it did work with her.”)

Diving Into a Whole House Project

The client, who shares the house with her husband and children, had moved from Manhattan for additional space, a yard for the kids to play in, etc. She appreciates color and pattern as well as unique finds —and wanted an exuberant feeling overall. Simonds envisioned a mix of vintage pieces and new designs, a balancing act she felt important for a house with old bones. Sometimes this took the form of reupholstering antique finds in more modern fabrics, layering in color and pattern while retaining more traditional silhouettes

Four blue chairs sit in a living room around a purple stool as a blue fireplace sits against the white wall.

Comfortable seating was key for the living room, a long, rectangular space Simonds broke into two seating areas, one with four armchairs in Katie Leede fabric in front of the fireplace and the other anchored by a large Hickory Chair sofa in Isobel fabric. “It was about finding fabrics the client loved and patterns that resonated with her.” The house is intentionally not granny; rather, it’s a fresher take, pairing shapes and patterns that aren’t all matchy-matchy. “I wouldn’t call it modern, but it definitely has a bit of an edge.” Angular side and coffee tables in neutral solids balance the curvy florals and zigzags of the upholstery.

A pattern blue and white wallpaper in a farmhouse covers the walls of a dining area with a blue table, wicker chairs, and a white cupboard to the left.

Adding a Splash of Color Everywhere

Graphic wallpaper from Peter Fasano wraps the dining area, which features a long sideboard from William Yeoward and Palacek dining chairs. The long, custom table from O&G Studio in Rhode Island is stained a very dark navy, which adds color and interest without competing. The last piece of the puzzle was the rug, which is the opposite of how things typically go. “It was a bit like finding a unicorn, but it’s perfect.” It’s a vintage Haroonian from the Rug Warehouse in Los Angeles.

A long blue L-shaped couch sits in a living room with plenty of windows, white ceilings and blue carpet floors.

Near the living room, the sunroom is an oasis of calm in blues and neutrals with a splash of yellow. “We went all in on the color, especially with the rug,” says Simonds. It’s a beautiful shade from Radici, and it makes an interesting ground for the Rogers & Goffigon upholstery on the sectional. Bright side tables from KRB in New York and a scattering of charming pillows makes the space cozy and relaxing but not in the least drab.

Two children play in a New Jersey Farmhouse sun room with striped floors and a large window behind them.

Still Crafting a Calming Atmosphere

For the children’s playroom, on the ground floor, it was important that it be something they could grow into. It is also directly off the living room, so it needed to live in harmony with the rest of the decor. One prominent feature is the very large fireplace, and Simonds decided to paint the mantle and the window trim a vivid purple, and to use a Stark chevron rug in pale shades to maintain visual interest but not to overwhelm.

Two purple chairs sit in a room with a yellow pattern wallpaper with a dresser against the back wall.

A major challenge with the primary bedroom was an abundance of dormer windows and angles. Simonds chose a small, organic William Morris paper that lacks a pattern direction, allowing it to blur the hard edges. The client loved the way the custom lavender-hued bed with an Alice Sergeant fabric-covered boxspring, Christopher Spitzmiller-sourced table lamps, and vintage chairs upholstered in Imogen Heath fabric all work together with the yellow of the paper.

A kitchen in a New Jersey farmhouse with all white cupboards, counters, and an island.

The project has been such a success that Simonds and her client are working on the next phase, an addition to the house. “When you find someone that compatible and that easy to work with, it’s incredible.

A hallway area in the farmhouse with a shite carpet runner and blue and white pattern walls featuring a white trim around the doorways.

Story by Stephen Treffinger
Photography by Emily Gilbert
Interior Design by Colleen Simonds

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Handmade Orecchiette Pasta with Pork Boscaiola

By
Emma Riva
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0
A plate of handmade orecchiette pasta with a meat sauce.

This orecchiette pasta recipe combines the rustic comforts of Italian cooking with an upscale plating and mouthwatering pork boscaiola sauce. The sauce (which gets its name from the Italian word for “woodcutter’s wife” combines fresh foraged mushrooms, pork, autumn vegetables, and cream, making a hearty companion for fresh, handmade orecchiette cooked al dente. Hear Chef Fiore Moletz share more about this recipe below:

What is Orecchiette Pasta?

Orecchiette hails from the southern Italian region of Puglia, where this pasta reigns supreme.

The simple recipe of flour, water and salt, makes this an important element of la cucina povera. The phrase means “poor cooking,” and refers to the frugal genius of Italians making the most of what they had at hand — and in the process, creating one of the world’s great cooking traditions .

The name translates to “little ears,” which describes its shape and its ability to hold onto a hearty sauce, which makes this pasta shape very versatile. Even the richest marinara will still combine well with orecchiette.

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A plate of handmade orecchiette pasta with a meat sauce.

Handmade Orecchiette Pasta with Pork Boscaiola

  • Author: Fiore Moletz
Print Recipe

Description

A rustic Italian recipe.

Ingredients

Scale

For the pasta:

  • 1 cup semolina
  • 1 cup flour
  • 1 cup water

For the boscaiola sauce:

  • 1/4 cup cannola oil
  • 1/4 cup butter
  • 2 lbs. pork butt or shoulder cut into large chunks
  • 25 grams dried porcini mushrooms
  • 150 grams red cooking wine
  • 285 grams diced white onions (1 large onion)
  • 170 grams diced carrots (1 large carrot)
  • 170 grams diced celery ( 2–3 stalks)
  • 30 g minced garlic
  • 930 grams of milled or ground san Marzano tomatoes
  • 500 grams chicken stock
  • 300 g heavy cream
  • 1 orange halved

 

Instructions

For the pasta:

  1. Start with equal parts flour, semolina and water. (1 cup of each will make 4 servings)
  2. Combine both flours and create a bowl shape on a clean, smooth working surface. Slowly add the water and knead together until a dough forms.
  3. Roll flat with a rolling pin, and cut into small pieces, and use a knife to pull them to shape. This particular step is easier to learn by watching than by reading, so please see above video for full instructions.

For the boscaiola sauce:

  1. Wash the mushrooms well through a strainer, then soak in the red wine before beginning to cook.
  2. Season pork liberally with salt and pepper. Heat butter and oil in large pot on medium high heat. Sear pork on both sides, then remove.
  3. Turn heat to medium and add onions, saute for 2 minutes, then add carrots and celery and season with salt. Cook veg until browned, not burnt. Add garlic and brown, but DO NOT BURN. Once garlic is browned, add tomatoes and cook down until the liquid from the tomatoes is gone, and tomatoes are beginning to stick to pot.
  4. Add wine/mushrooms, and cook down by half. Add stock & seared pork. Add orange halves. NO SEEDS. Bring to a boil, then cover and place in 350 F oven to braise for 2-3 hours.
  5. After 2 hours, check doneness of pork, if not tender continue to braise in 30 minute intervals until tender. If there is a lot of liquid, remove lid and leave in oven for 15 minutes. Once tender, leave at room temp until cool enough to handle. Then break up meat with hands, removing undesired parts. Mix in heavy cream until incorporated.

Did you make this recipe?

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Recipe by Fiore Moletz
Photography by Dave Bryce

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Bruschetta with Crushed Peas and Smoked Salmon

By
Kylie Thomas
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0
A white plate holds a pea puree bruschetta with smoked salmon on top as a green plate off to the side holds a small bowl of the pea purree.

Whenever the warm weather comes peeking through, this Bruschetta with Crushed Peas and Smoked Salmon is what you’ll want handy. Here’s a lovely little tidbit dressed in green, pink, and white. The hints of dill, lemon, and olive oil really elevate the peas without masking their simple sweetness. The smoked salmon adds a delicious counterpoint to this easy-to-make dish. If you pair these bruschetta with Gruet’s sparkling Brut Rosé and a fresh farmers’ market salad, you have a lovely warm weather dinner.

Why Blanch the Peas for This Bruschetta?

There are two main reasons why we choose to blanch peas in this Bruschetta with Crushed Peas and Smoked Salmon recipe. The first is to preserve their vibrant green color. The process of blanching (cooking vegetables in boiling water before immediately plunging them into cold water) helps them retain the same color you see prior to cooking. The second reason to blanch your peas is to keep a firm texture and natural flavor when in the food processor. Rather than letting your peas turn into a mushy mess, blanching prior makes sure it all blends nicely since it hydrates the starch in them.

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A white plate holds a pea puree bruschetta with smoked salmon on top as a green plate off to the side holds a small bowl of the pea purree.

Bruschetta with Crushed Peas and Smoked Salmon

  • Author: Cheryl Alters Jamison
  • Yield: About 18 Bruschetta 1x
Print Recipe

Description

Bites full of nutritious sweet green peas and savory smoked salmon.

Ingredients

Scale
  • Water 
  • 2 cups peas 
  • 1 tbsp extra-virgin olive oil 
  • 1 tbsp minced fresh dill 
  • Minced zest of 1 small lemon and 1 to 2 tsp lemon juice 
  • Salt and white pepper 
  • 1 baguette, sliced into rounds about 1/3 inch thick, toasted 
  • 2 to 3 oz cold-smoked salmon or nova, sliced in strips about ½ inch thick 
  • Tiny fresh dill sprigs 

Instructions

  1. Prepare a large bowl about half full of icy cold water and reserve it.  
  2. Heat a saucepan with about 1 quart of water over high heat. Add the peas and blanch 1 minute. Drain and transfer peas to the bowl of cold water, adding a handful of ice cubes to it at the same time.  
  3. When cool, drain the peas and transfer them to a food processor. Add the oil, dill, lemon zest and 1 teaspoon of lemon juice. Puree with a few pulses, but leave some texture. Add salt and white pepper to taste, and more lemon juice if needed to balance the flavor. 
  4. Mound about 1 generous rounded tablespoon of the pea mixture on each baguette slice. Roll the salmon slices into curlicues and place one or 2 on top of each bruschetta. Top with a dill sprig and serve right away. 

Did you make this recipe?

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

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

Subscribe to TABLE Magazine’s print edition.

Chilled Pea Soup with Mint

By
Kylie Thomas
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0
A white bowl holds a Chilled Pea Soup with radish and mint garnishes as a bowl of peas sits off to the right.

Cool soups usher in the warm months ahead and this Chilled Pea Soup with Mint is here to get you through the season. The mint mates well with the peas, as well as reinforces the soup’s striking emerald color that’ll catch anyone’s eye. This recipe is the perfect prepare-ahead starter for spring lunch or dinner. Plus, it’s full of nutrients due to the fiber, vitamin A, and vitamin K within peas.

What’s the Difference Between Sugar Snap Peas and Shelled Peas

Sugar snap peas and shelled peas start to differ when looking at their flavor and texture. Shelled peas usually have a tender, sweet inside. They carry a pure, fresh flavor and soft or yielding texture. Sugar snap peas on the other hand come in a crisp, almost crunchy pod with a slightly sweeter, more vibrant flavor than shelled peas. Once you pop out the sugar snap peas, the tender sweetness immediately sets them apart. Their contrast makes them a great pair for this soup but you can always stick to one or the other as well.

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A white bowl holds a Chilled Pea Soup with radish and mint garnishes as a bowl of peas sits off to the right.

Chilled Pea Soup with Mint

  • Author: Cheryl Alters Jamison
  • Yield: Serves 4-6 1x
Print Recipe

Description

Chilled soup under a bright and shining sun is the best way to welcome spring.

Ingredients

Scale
  • 1 tbsp unsalted butter
  • 3 to 4 green onions, chopped with all white and unwilted green parts
  • 1 lb sugar snap peas in the pod, tipped and stringed, or 2 cups shelled peas, fresh or frozen, or a combination
  • 3 cups vegetable stock or water
  • 1 cup plain full-fat Greek yogurt
  • 2 tbsp minced fresh mint
  • Salt and white pepper
  • 4 long mild radishes, such as French Breakfast radishes, thinly sliced lengthwise, to garnish
  • Fresh mint sprigs or pea shoots or both, to garnish

Instructions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the green onions and sauté just until wilted, about 2 minutes. Add the peas and continue cooking until they just begin to wilt, a couple of additional minutes.
  2. Pour in the stock, cover, and cook until the peas are tender, 5 to 10 additional minutes, depending on whether the peas are in the pod or shelled. Nibble on one to check if done.
  3. Cool the mixture for at least 5 minutes, then spoon it into a blender and add the yogurt and mint. Cover the blender firmly and puree until very smooth.
  4. Refrigerate the soup for at least 30 minutes and up to several hours, covered. (The soup remains tasty later but the verdant green color begins to fade.) Season with salt and white pepper.
  5. Serve chilled, adding dashes of cold water if the soup doesn’t spoon easily. Add curlicues of radish along with mint sprigs or pea tendrils, or both, and serve.

Did you make this recipe?

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

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

Subscribe to TABLE Magazine’s print edition.

Pea Salad with Greens, Strawberries, and Mint Vinaigrette

By
Kylie Thomas
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0
A giant platter of pea salad with strawberries, pickled veggies, and peas sits on a table beside a small bowl of dressing and a blue plate with vegetables on it.

This Pea Salad with Greens, Strawberries, and Mint Vinaigrette is a toss-up of bright tastes and textures. Some of the vegetables — the peas in pods, in particular — get a light pickling, which adds more interest to the final sweet and savory dish. Should some diced carrot, zucchini, or bell pepper make their way into the pickling … you may find some bespoke nuances you’ll want to keep in your pocket for future occasions.

How Long Should You Pickle the Vegetables in This Pea Salad?

For our Pea Salad recipe, you’re only going to want to give your vegetables a quick pickle. Both sugar snap peas and cucumbers are two vegetables that since they’re so delicate, could soften too much and lose their crunch. Therefore, a quick pickle is going to be better for your productivity and your ingredients. You should only leave your veggies in the pickling liquid at room temperature for a few minutes before moving the concoction into the refrigerator. Thankfully, since we’re only doing a quick pickle, you only need to leave the jar of pickled vegetables in the refrigerator for about an hour. This gives your ingredients enough time to get that briney flavor without compromising the texture.

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A giant platter of pea salad with strawberries, pickled veggies, and peas sits on a table beside a small bowl of dressing and a blue plate with vegetables on it.

Pea Salad with Greens, Strawberries, and Mint Vinaigrette

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Pickled vegetables in a salad? We promise it’s more delicious than you think!

Ingredients

Scale

For the pickled vegetables:

  • About 6 oz sugar snap peas in the pod
  • About 6 oz purple-hulled sugar snap peas, snow peas, or additional sugar snap peas in the pod
  • ½ medium cucumber, halved lengthwise, seeded, and cut in thin half moons
  • ½ small sweet onion, sliced very thin
  • 1 cup white vinegar
  • 1 tsp salt
  • ½ cup water
  • ½ cup sugar

For the dressing:

  • ¼ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • 3 tbsp white wine or champagne vinegar
  • 2 tbsp chopped fresh mint
  • 1 tsp granulated sugar
  • 1 tsp Dijon mustard
  • ½ tsp salt

For the salad:

  • 1 cup shelled fresh peas
  • 2 to 3 large handfuls mâche or torn butter lettuce
  • 1 pint fresh strawberries, hulled and halved
  • Pea tendrils, optional

Instructions

For the pickled vegetables:

  1. About an hour before you plan to serve the salad, combine all of the peas in the pod, onion, and cucumber in a heatproof bowl.
  2. In a small saucepan, bring the vinegar, water, sugar, and salt to a boil. Pour the hot liquid over the vegetables. Let stand a few minutes at room temperature, then refrigerate the mixture.

For the dressing:

  1. Combine the oils, vinegar, mint, sugar, mustard, and salt in a small covered jar.

For the salad:

  1. To assemble the salad, toss the shelled peas with about one-quarter of the dressing. Toss the mâche with another one-quarter of the dressing. Arrange both on a large platter or on individual salad plates.
  2. Drain the pickled vegetables and scatter them over the greens and peas. Tuck strawberries around the other ingredients. Add pea tendrils too, if using. Drizzle the salad with more dressing and serve.

Did you make this recipe?

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

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

Subscribe to TABLE Magazine’s print edition.

Pea Pasta Primavera

By
Kylie Thomas
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0
In a large steel pot sits a Pea Pasta Primavera with peas and other ingredients surrounding the pot on a white table.

Manhattan’s legendary Le Cirque restaurant invented this Pea Pasta Primavera back in the mid-1970s. It’s refreshingly retro, both elegant and easy to assemble, at least after you lightly cook the vegetables, which can also be done ahead. A chilled Viognier or Sancerre would pair well with this delicious pasta. Be sure to invite some friends over because you’re definitely going to have some leftovers.

What is Pasta Primavera?

Pasta primavera is a light but nutritious pasta dish that celebrates the fresh flavors of spring vegetables. Typically, it features seasonal produce like asparagus, peas, zucchini, carrots, and bell peppers, though we put extra emphasis on the peas in our recipe. All these delicious veggies get lightly sautéed and tossed with pasta in a simple sauce. This particular sauce can range from a light olive oil and garlic dressing to a creamy tomato or vegetable broth-based sauce. Often, you’ll see fresh herbs like basil, parsley, or oregano as an extra layer of flavor. The dish really is a fresh, colorful, and healthy approach to pasta, so it’s great as a weeknight dinner or special warm weather meal.

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In a large steel pot sits a Pea Pasta Primavera with peas and other ingredients surrounding the pot on a white table.

Pea Pasta Primavera

  • Author: Cheryl Alters Jamison
  • Yield: Serves 8
Print Recipe

Description

The colors and textures of this pasta dish make it appealing to the eye and the stomach.

Ingredients

Scale
  • 2½ lbs mixed spring vegetables, such as sugar snap-pea pods, snow peas, small broccoli florets, and pencil-thin asparagus, cut into 2– to 3-inch lengths
  • ¼ cup olive oil
  • 1 small leek, cut in thin matchsticks
  • 1 garlic clove, minced
  • 6 oz small morel mushrooms, halved, or button mushrooms, sliced thin
  • 1 cup (8 oz) crème fraîche
  • 1 cup (8 oz) mascarpone cheese
  • 1 lb fettucine (a mix of plain fettucine with either a spinach or tomato variety adds even more color)
  • Salt
  • 1 cup fresh shelled peas
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup minced fresh basil
  • ½ cup pine nuts

Instructions

  1. Prepare a large bowl about half full of icy cold water and reserve it.
  2. Over boiling water, steam each of the mixed vegetables separately just until tender. Each will cook only briefly, but the cooking times will vary a bit.
  3. When cooked, plunge each vegetable into the bowl of cold water and let it sit, adding a handful of ice cubes each time you add a new vegetable.
  4. When all the vegetables have been steamed and chilled, drain them well and set them aside at room temperature. These steps can be taken earlier in the day that you plan to serve the pasta, refrigerating the vegetables in the meantime. Let them return to room temperature before proceeding.
  5. Warm the oil in a large saucepan over medium heat. Add the leek and sauté until soft, about 5 minutes. Stir in the garlic and mushrooms, and cook until the mushrooms are limp, about 5 additional minutes.
  6. Stir in the crème fraîche and mascarpone, and when they’ve melted into a smooth sauce, remove the pan from the heat. (The sauce can be made ahead, covered, and refrigerated. Reheat before proceeding.)
  7. Cook the pasta in boiling salted water according to the package directions. Drain it and immediately toss it together in a large bowl with the sauce. When the pasta is well coated, mix it with the steamed vegetables, and the shelled peas (which will cook lightly from the residual heat). Arrange the pasta on a large platter or shallow serving bowl, and scatter with parmesan, basil, and pine nuts. Serve warm.

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

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Green Goddess Pea, Bacon, and Cheddar Salad 

By
Kylie Thomas
-
0
A white bowl holds butter lettuce leaves with plenty of peas, cheddar cheese, and bacon. Off to the bottom right corner sits a bowl of green goddess dressing.

Here’s a hearty Green Goddess Pea, Bacon, and Cheddar Salad that makes a great side with the season’s first grilled steaks, chicken, or burgers. This updates an American classic, which typically tosses the vegetable mixture with mayonnaise and not much else. Substituting an herb-filled green goddess dressing heralds spring and adds more flavor nuances to the salad. Plus, you can save this green goddess dressing recipe for another time with other salads or vegetables. So what are you waiting for? Toss up this Green Goddess Pea Salad the next time you’re trying to upgrade your meal.

What is Green Goddess Dressing in This Pea Salad?

Green goddess dressing is a creamy and herbaceous sauce that comes from the 1920s. It gets its signature green hue from a blend of fresh herbs, typically including parsley, tarragon, chives, and sometimes chervil. These herbs are emulsified with mayonnaise, sour cream, or yogurt. From time to time you will also see anchovy paste, lemon juice, and garlic in the recipe to enhance its depth and tangy brightness. After all the hard work you get a lush, flavorful dressing that’s both rich and refreshing.

Print
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A white bowl holds butter lettuce leaves with plenty of peas, cheddar cheese, and bacon. Off to the bottom right corner sits a bowl of green goddess dressing.

Green Goddess Pea, Bacon, and Cheddar Salad 

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Green goddess dressing and green peas? Talk about a vibrant recipe!

Ingredients

Scale

For the green goddess dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1/3 cup chopped flat-leaf parsley
  • 2 tbsp chopped tarragon
  • 1 green onion, white and green parts chopped
  • 1 to 2 anchovy fillets or salt to taste
  • 1 tbsp tarragon vinegar or white wine vinegar
  • 1 tbsp water
  • ½ tsp granulated sugar

For the salad:

  • 4 cups fresh shelled peas
  • 6 oz medium to sharp cheddar cheese, cut into tiny cubes
  • 4 to 5 crisp cooked bacon slices, crumbled
  • ½ cup finely diced red onion, soaked in cold water for 15 minutes, then drained and water discarded
  • Butter lettuce leaves, optional

Instructions

For the green goddess dressing:

  1. Combine the dressing ingredients in a blender. Puree until smooth, adjusting salt if needed.

For the salad:

  1. In a large bowl, stir together peas, cheese, bacon, and onion. Spoon in two-thirds of the dressing and toss lightly. The peas will soften somewhat while sitting in the dressing.
  2. Refrigerate for at least 30 minutes and up to 12 hours before serving. Cover and refrigerate remaining dressing.
  3. Serve chilled, mounded onto lettuce leaves if you wish. Spoon a bit more dressing on each portion if you wish.

Did you make this recipe?

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

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

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Haitian Pork Griot

By
Emma Riva
-
0
A plate of Haitian pork griot on a white background.

Haitian Pork Griot is a fun family favorite that you find at most gatherings with other delicious fried fritay (finger food) assortments such as plantain, banan péze, goat, or beef. Pork griot is typically deep-fried, but can be broiled for a still-charred, less messy, and always tasty meal. For the non-pork eaters, follow the same routine with goat or turkey. Chef Claudy Pierre’s delectable vision here ensures that not a nite will be left at the end of your party.

History of Haitian Pork Griot

Sometimes you’ll see griot spelled as griyo, but no matter how you spell it, it’s the same delicious dish. A griot is also a name for a traveling poet or storyteller in West African traditions, which is a fitting name for this dish that is a Haitian family tradition. The origins of griot go back to the African diaspora, where enslaved Africans brought their culinary traditions to Haiti. The name “griot” comes from the French word “grillage,” meaning “grilled” or “roasted,” referencing the preparation method used to cook the pork. As Haiti fought for independence, griot became a symbol of the country’s resistance and cultural resilience.

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A plate of Haitian pork griot on a white background.

Haitian Pork Griot

  • Author: Claudy Pierre
Print Recipe

Description

A deliciously shareable Haitian dish.

Ingredients

Scale

For the griot: 

  • 1 Scotch bonnet or habanero chile
  • Epis (Haitian seasoning base, see below)
  • 1 medium onion, diced
  • 1 green pepper, diced
  • ¼ cup parsley + more for serving
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 6 sprigs fresh thyme
  • 2 garlic cloves, finely chopped
  • ¼ cup cider vinegar
  • Juice of 1 orange
  • Juice of 1 lemon
  • Juice of ½ lime
  • 1 tbsp Worcestershire sauce
  • 3 lb pork shoulder, cut into 1 1/2-inch chunks
  • 2 tbsp coconut oil or olive oil, more as needed

For the epis:

  • 10 parsley sprigs
  • 2 celery stalks
  • 2 cups cilantro
  • 2 green bell peppers
  • 3 scallions
  • 2 chicken bouillon cubes
  • 5 thyme sprigs
  • 3 garlic heads
  • Juice of 1 lime
  • ¼ cup olive oil
  • 1 tbsp vinegar

Instructions

For the griot:

  1. Quarter and chop the chiles then add epis, onion, bell pepper, parsley, salt, pepper, thyme, and garlic into a heavy pot with a lid. Mix in vinegar, juices, and Worcestershire sauce. Add the pork. Cover pot and refrigerate overnight.
  2. The next day, remove from the fridge at least no more than 3 hours before cooking. Preheat oven to 325 degrees. On stovetop, heat on high and bring to a simmer then cover and transfer to the oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
  3. Remove meat from the pot with slotted spoon, allowing excess liquid to drip back into the pot. Pick any veggies and herbs off the meat, and then transfer meat to a baking sheet. Drizzle meat with 2 tablespoons oil and a pinch of salt and toss to coat. To make a sauce, strain cooking liquid through a mesh sieve to remove solids. Return sauce to pot and simmer over high heat until reduced by half, 25 to 30 minutes.

I love to deep-fry the griot, but it gets pretty messy, so here is the broil method:

  1. Fire-up the broiler and then add the meat, tossing occasionally until meat is evenly browned, about 5 to 10 minutes. To serve, drizzle pork with oil, crown with sauce, and garnish with parsley and thyme. Serve with rice and a side of pikliz.

For the epis:

  1. Blend all ingredients in a blender or food processor. Store in mason jars and refrigerate. Great for marinating and adding life to any savory dish, and also can be used as a dipping sauce.

Did you make this recipe?

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

Recipe by Claudy Pierre
Styling by Rafe Vencio
Photography by Dave Bryce

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