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Haiti’s Famous Soupe Joumou

By
Emma Riva
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0
A bowl of soupe joumou on a tablecloth on a white background.

Soupe Joumou is Haiti’s most popular and symbolic soup. The resilient people of Haiti decided to celebrate its independence by eating the soup French deemed “upper class” the very minute Jean-Jacques Dessaline abolished slavery and declared Haiti independent from its French rulers.
The preparation of Soupe Joumou begins with simmering beef, squash, and a medley of fresh vegetables such as carrots, celery, and onions. The result is a comforting, savory broth that’s both nourishing and satisfying. Traditionally, it’s served with pasta, potatoes, and sometimes even dumplings, adding texture and substance to the dish. The flavors of garlic, thyme, and Scotch bonnet peppers enhance the taste, making each spoonful a true taste of Haiti. Sip slowly and savor the flavors that are brought to us by Chef Claudy Pierre.

About Soupe Joumou

Beyond its culinary excellence, Soupe Joumou holds immense cultural and historical significance. It was once a dish reserved for the French colonizers, but after the Haitian Revolution, the newly freed Haitian people adopted it as a symbol of their independence and resilience. The soup represents freedom, strength, and the triumph of Haitian culture over adversity. Whether you’re preparing it for a holiday gathering or just craving a bowl of comforting soup, Soupe Joumou brings people together. This flavorful Haitian classic has earned its place as a symbol of pride and celebration. Make sure to try this rich, flavorful soup, and experience a taste of Haitian heritage in every bite.

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A bowl of soupe joumou on a tablecloth on a white background.

Haiti’s Famous Soupe Joumou

  • Author: Claudy Pierre
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Description

The national dish of Haiti.

Ingredients

Scale
  • 1 lb stew meat (beef, pork, or shrimp)
  • Epis (recipe on tablemagazine.com)
  • ½ to 1 lb butternut squash
  • 2 lb pumpkin
  • Salt and black pepper
  • Olive oil
  • 10 cups vegetable, beef, or chicken stock
  • 2 tbsp tomato paste
  • 1 lb cabbage, finely chopped
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 cup onion, diced
  • 2 turnips, peeled and diced
  • 2 potatoes, cubed
  • 1 cup tomato sauce
  • 5 parsley sprigs
  • 1 Scotch bonnet pepper
  • 1 lb pasta noodles

Instructions

  1. Marinate the stew meat overnight in epis seasoning base.
  2. Season butternut squash and pumpkin in salt, pepper, and olive oil, and roast for 45 minutes at 300 degrees.
  3. Puree the squash and pumpkin in vegetable stock.
  4. In a stockpot, add more oil, tomato paste, and meat and brown on all sides until caramelized. Cover and continue cooking 20 minutes over medium heat.
  5. Next, add 3 cups of water and the pureed squash and pumpkin; bring to a boil.
  6. Add the vegetables, tomato sauce, parsley, and top with the Scotch bonnet pepper, bring to a boil then simmer for 1 hour. (Don’t forget to remove the whole Scotch bonnet before continuing the recipe.) Now add the pasta and cook until soft.
  7. Serve with toasted Haitian bread and share with close family and friends.

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Recipe by Claudy Pierre
Styling by Rafe Vencio

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Pasta e Ceci (Pasta with Chickpeas)

By
Kylie Thomas
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0
A bowl of Pasta e Ceci sits on a wood table with a spoon inside the bowl and steam riding upwards.

Pasta e Ceci is a popular dish in many regions of Central and Southern Italy. The name simply translates to pasta with chickpeas. As with many other traditional recipes, there are countless variations, and almost every family has their own. The version I suggest here is characterized by the use of broken fettuccine (or other egg pasta such as tagliatelle), and the aroma of rosemary and extra virgin olive oil. You’ll also commonly find this recipe in many areas of Tuscany.

What’s the History of Pasta e Ceci?

Pasta e Ceci with its humble recipe has a humble history as well in the cucina povera, or “poor kitchen,” traditions of Italy. Its origins trace back to ancient Roman times where chickpeas were a staple food. Because this ingredient was readily available and inexpensive, recipes using chickpeas became a must for the Romans. Over centuries this simple combination of pasta and chickpeas kept evolving. Now it’s seen as a comforting and nourishing meal. Along with its popularity, regional variations came about with some areas adding tomatoes, garlic, or rosemary. Some regions also thickened the broth with a soffritto or a roux to make something like a stew.

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A grey bowl of Pasta e Ceci sits on a black table with pieces of bread and pasta scattered around the bowl.

Pasta e Ceci (Pasta with Chickpeas)

  • Author: Sara Ghedina
  • Yield: Serves 4
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Description

The addition of chickpeas bulks up this pasta dish for a filling dinner.

Ingredients

Scale
  • 1/2 lb dried chickpeas
  • 2–3 garlic cloves
  • 2 tbsp extra virgin olive oil
  • 2 1/2 cups canned peeled cherry tomatoes
  • 2 rosemary sprigs
  • 1/4 tsp chili flakes (optional)
  • 5 oz egg fettuccine (you can use eggless pasta for a vegan version)
  • Salt and pepper to taste

Instructions

  1. Place the dried chickpeas in a bowl and cover with water. Let sit overnight to soften.
  2. The next day, drain and rinse them thoroughly, then place in a large pot with about 2 qt of water. Add a pinch of salt, cover with a lid, and cook at low heat until chickpeas are tender. It will take 2 to 3 hours. Stir from time to time and discard the foam if necessary.
  3. About halfway through the cooking time, remove 2 cups of chickpeas with a little bit of their cooking water and purée them with a blender. Place the mixture back in the pot and continue cooking.
  4. Meanwhile, heat 2 tbsp olive oil in a pan, add garlic cloves, rosemary sprigs and chili flakes if using. Sauté for 3 minutes, then add the canned cherry tomatoes. Gently crush them with a spoon, stir and cook at medium heat for about 10 minutes.
  5. Now discard the garlic cloves and pour the olive oil mixture into the pot with the chickpeas.
  6. Stir, add salt and pepper if needed, and continue cooking at low heat until chickpeas are tender.
  7. Break the dried fettuccine and place in the pot with the chickpea soup. Cook according to package instructions.
  8. Serve Pasta e Ceci in individual bowls, with a drizzle of olive oil and some grated Parmesan cheese on top.

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Recipe, Story, Styling, and Photography by Sara Ghedina

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Potato and Sweet Pea Gnocchi 

By
Kylie Thomas
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0
A white bowl of Potato and Pea Gnocchi with two forks in the bowl sits on a wood table.

This Potato and Sweet Pea Gnocchi recipe is a riff on classic gnocchi, with green peas added to the dough for a touch of color and a sweeter taste. The ingredients are simple and inexpensive, but the result is spectacular. These gnocchi are very versatile, and they pair well with any type of sauce, tomato or cream based, but I chose to dress them in the simplest way, using the classic combination of melted butter and grated Parmesan. Everyone will love this dish, both for the taste and for the color!

Tips for Making Potato Gnocchi From Scratch

Making homemade pasta may see like a difficult task but as long as you stick to the recipe and use these tips, your Potato and Sweet Pea Gnocchi will have delicious results. For successful homemade potato gnocchi, you want to prioritize using starchy potatoes. We also recommend cooking them whole to avoid excess moisture. Rice the potatoes through a potato ricer while they’re still warm for a smooth texture before incorporating flour sparingly to prevent a dense, tough result. You want to be careful to handle the dough gently, avoiding overworking it. When it finally comes time to cook your gnocchi, remove them as soon as they float in the boiling water and toss immediately with sauce to prevent sticking.

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A white bowl holds Potato and Pea Gnocchi in a green color with two forks sitting beside the bowl and bread sitting above it.

Potato and Sweet Pea Gnocchi 

  • Author: Sara Ghedina
  • Yield: Serves 6
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Description

Become a homemade pasta expert with this easy gnocchi recipe.

Ingredients

Scale
  • 2 lb russet potato
  • 1 lb frozen sweet peas
  • 2 scallions
  • 1 tbsp extra virgin olive oil
  • 1 medium egg
  • 2 cups all-purpose flour (approx)
  • Salt and pepper to taste
  • 3–5 tbsp butter
  • Parmesan cheese to serve, as needed

Instructions

  1. Preheat the oven to 400°.
  2. Lightly oil the outside of the potatoes. Prick them a few times with a fork. Sprinkle with salt. Place them on a lined baking sheet and bake until tender, 45 minutes to 1 hour.
  3. While potatoes are baking, heat the olive oil in a pan, add the sliced scallions (white and light parts only), and cook for few minutes until they soften and become translucent.
  4. Add the frozen peas, season with salt and pepper and cook at medium heat until the peas are tender. If needed, add a few tbsp of water to prevent the peas from sticking to the pan.
  5. Place them in a blender and blend on high speed until the mixture is completely smooth, adding a bit more water if needed. Set aside.
  6. Remove the potatoes from the oven. While still hot, peel them and pass them through a potato ricer.
  7. Place riced potatoes in a large bowl and form a well in the center. Add the pea puree and the egg, and season with salt and pepper. Whisk it all together with a fork.
  8. Add the flour, slowly mixing it in until fully incorporated. The amount of flour will vary depending on the potatoes; you may need more or less than 2/3 cup.
  9. Place the dough on a flour-dusted board and knead it a few times. Cover it with a damp cloth to prevent it from drying out. Working with a small portion of dough at a time, roll it into a log about ¾” thick and cut out the gnocchi using a sharp knife.
  10. Place gnocchi on a baking tray or a large plate dusted with flour.
  11. Meanwhile, bring a large pot of salted water to a boil and melt the butter in a large skillet over medium-high.
  12. Add gnocchi to the boiling water and cook until they rise to surface, about 2 to 3 minutes. Using a slotted spoon, transfer cooked gnocchi to the skillet with the melted butter, adding 2-3 tbsp of their cooking water to get a creamier sauce.
  13. Cook for about 1 minute, then transfer the gnocchi to individual serving bowls and generously sprinkle them with freshly grated Parmesan cheese. You may need to cook gnocchi in few batches, repeating the process for the sauce.

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Recipe, Story, Styling, and Photography by Sara Ghedina

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Peas with Soffritto, Yogurt and Lemon

By
Emma Riva
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0
A set of plates of peas with soffritto.

Chef Curtis Gamble dazzled our palate with these English peas with soffritto, yogurt and lemon. They’re shown here with a gorgeous asparagus platter with soft boiled egg, buttermilk dressing, and sourdough croutons tossed in tarragon salsa verde. Maybe pair it with a Sweet Pea cocktail...

What is Soffritto?

The name “soffritto” comes from the Italian verb soffriggere, meaning “to sauté,” referring to the process of cooking the ingredients gently in olive oil or butter. Typically, soffritto is made in Italy from a combination of three key ingredients: onions, carrots, and celery. You finely chop these vegetables and sautée them together until they become tender and aromatic. In some variations, garlic, herbs like bay leaves or thyme, and even pancetta or prosciutto enhance the flavor. Incorporating soffritto into your cooking is an excellent way to add complexity and umami to your meals. Whether you’re making a hearty pasta sauce, a flavorful soup, or this peas with soffritto dish, soffritto is the secret ingredient that can take your cooking to the next level.

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A set of plates of peas with soffritto.

Peas with Soffritto, Yogurt and Lemon

  • Author: Curtis Gamble
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Ingredients

Scale

For the peas:

  • 4 oz of Greek yogurt
  • 8 oz English peas, blanched
  • 2 tbsp soffritto (recipe follows)
  • 4 lemons
  • EVOO
  • Pea tendrils

Soffritto

  • 100 g celery
  • 100 g carrots
  • 200 g Spanish onion
  • 50 g garlic clove
  • EVOO, to cover

Instructions

  1. In small batches, pulse celery, carrots, onions, and garlic to a fine mince in a food processor. Combine in a narrow pot  and cover with olive oil and place over medium low heat.
  2. Gently cook until the olive oil is clean and most of the moisture has cooked off. Cool overnight in the refrigerator.
  3. Spoon several spoonfuls of yogurt on to a serving dish. In a mixing bowl add English peas, soffritto, zest and juice of 2 lemons and extra-virgin olive oil. Salt and pepper to taste and mix well. Spoon over yogurt, top with pea tendrils, and the zest of 2 lemons. Serve.

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Recipe by Curtis Gamble
Photography by Dave Bryce

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Your Guide to Pairing Non-Alcoholic Drinks with Food

By
Emma Riva
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0
A glass of non-alcoholc wine from Fre with a tomato soup.

Non-alcoholic drinks have come a long way. Like gluten-free food, what was once an anomaly is now a frequent menu option. But while the mocktail is great for happy hour, just sitting at a bar and sipping, what happens when you’re looking for something to drink at the dinner table?

Your Guide to Pairing Non-Alcoholic Drinks with Food

At the table, alcohol isn’t just about the buzz. An apéritif stimulates the stomach to get you hungrier with its acidity. A glass of wine or finger of scotch with a steak both complement the flavor of the food and keep you feeling satisfied rather than overindulged.  It’s difficult to replicate this with a non-alcoholic drink, because the “burn” that helps you digest comes from alcohol. Luckily, there are solutions to pairing non-alcoholic drinks with food, and they’re often simpler than you think.

Non-Alcoholic Apéritifs and Digestifs

Apéritifs make your stomach produce more digestive juices. So, an apéritif will be a swig of Lillet Blanc or an Aperol Spritz, something that’s very light and very dry. A digestif, in contrast, will either be very sweet or very bitter, depending on what you’re looking for, like grappa, aquavit, limoncello, or brandy.

A good way to think of this relationship to alcohol during a meal is similarly to how Americans drink coffee. We’ll often drink it in the morning to get its stimulating effect, but many people still like coffee throughout the day for its taste regardless of the effect. In this European style of drinking, getting drunk isn’t necessarily the point, but rather a byproduct that helps you relax as you’re enjoying part of a meal. So, just as there are decaf coffees, there are alcohol-free apéritifs and digestifs. Fittingly, an espresso (or decaf espresso) is a good replacement for a digestif at the end of a meal, too.

For a non-alcoholic start to a meal, an easy option is Wilfred’s Bittersweet Apéritif, a non-alcoholic herbal mixture that mirrors Aperol. Something closer to a vermouth or an amaro is Ritual’s Zero-Proof Apéritif, which describes itself as having “the assertive bitterness of Italian aperitivo and the complex sweetness of French vermouth.” The St. Agrestis brand is another way to expand your non-alcoholic palate for a pre-dinner drink—their “Phony Negroni” starter pack is as good as the alcoholic version and stands on its own.

Sparkling Water as Non-Alcoholic Drink Pairing

While there are a variety of non-alcoholic (or “de-alcoholized”) wines out there, sommelier Adam Knoerzer recommened something different. “Sparking water is the most obvious [food pairing]; the carbonation provides a clean-slate-after-each-bite effect, a sort of palate cleanser in the way that sparkling wines and other high-acid whites will do,” he said. So, you heard it here, there’s no need to go crazy buying non-alcoholic spirits if you’re on a budget—plain old sparkling water will do.

It can also be a lot of fun to get into the nitty gritty of different qualities of sparkling water. Mineral-heavy Gerolsteiner will probably mirror a very high-acid white wine, whereas the smoother San Pellegrino will be closer to a mellower, more balanced wine. Many sommeliers or beverage professionals prefer the sparkling water-pairing method, because water is one of the few beverages that has been around even longer than wine. Why buck tradition if you don’t have to?

Non-Alcoholic Wines and Food

One of the misconceptions about non-alcoholic drinks is that they are an American-only phenomenon. While Europeans do tend to have a somewhat different relationship to alcohol, people around the world have been fermenting zero ABV drinks for centuries. The Fjell or Skog fermented Norwegian botanicals from Villbrygg are one such example.

The Fjell “would be great to bring some juiciness to pair with a radicchio salad and to finish off with rye cavatelli, something  that’s also playful and complex. That’s exactly what I think the Fjell does best,” bartender Teddy Savinda of James Beard nominee Fet-Fisk explained. Fet-Fisk added these Norwegian drinks to their menu to have non-alcoholic drinks that matched the rest of their Nordic fare (the cavatelli and radicchio are both items on Fet-Fisk’s menu). The Skog, which is closer to white wine and made with spruce and yarrow, goes well with fish dishes like branzino or crudo. “It’s great to start the meal with the smoked sturgeon, the scallop crudo, but it can also walk you to caesar salad by helping cut through the richness and smokiness of the charred salad,” Savinda said.

The Vilbrygg drinks are technically non-alcoholic wines, but if you’re looking for literally wine but without alcohol, a de-alcoholized wine can do the trick. A de-alcoholized wine goes through the same process as any other wine, but the alcohol is taken out with vacuum distillation or reverse osmosis. An affordable and good quality example is California’s Fre, which uses a spinning cone to delicately remove the alcohol during the winemaking process while preserving the aromas and flavors. Fre has an entire section of their website showcasing recipes to pair with their wine to start you off.

Meals Should Be Pleasurable

While convention often sidelines non-alcoholic drinks, the reality is most beverages are non-alcoholic.  It’s just a matter of finding the right configuration for maximum enjoyment. In an ideal world, drinking with a meal is about pleasure and enjoyment. A non-alcoholic drink should produce the same feeling.

“We now have so many complex and varied options available that it’s not just ‘Which juice will pair with this?’” Savinda said. “You have ginger, citrus, angelic root, pine, body and tannins, and texture to experiment with. There’s a lot of cool stuff going on in the non-alcoholic world!”

Story by Emma Riva
Photo courtesy of Fre

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The Sicilian Murder, a Tanya McQuoid Cocktail

By
Emma Riva
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0
A Sicilian cocktail with a moor's head, inspired by the White Lotus.

This cocktail is for a television icon, Tanya McQuoid (Jennifer Coolidge) from seasons one and two of The White Lotus. Though Tanya may not have survived to season three, she lives on in our hearts. The recipe uses Amaro Averna, which originates in Sicily, the setting of The White Lotus (and the scene of Tanya McQuoid’s demise). Combined with sparkling lemonade, it’s a refreshing cocktail for warmer weather. It’s glamorous, sweet, and a little bit dramatic…like Tanya herself. For another Jennifer Coolidge cocktail, try our MILF Punch for her role in American Pie as Stilfer’s Mom or our Bend and Snap for her role as Paulette in Legally Blonde.

Tanya McQuoid’s Most Iconic Quotes

Jennifer Coolidge’s performance in The White Lotus makes just about anything she says sound hilarious. But Mike White’s acerbic writing lets her really shine—in season one, one of her best moments is the breakdown between her and Belinda (Natasha Rothwell) where she wails that at the center of her personality is “a straight-up alcoholic lunatic.”

And of course, the line of season two is her lip-gloss-laden distress in “These gays…they’re trying to murder me!”

If you don’t know Tanya…well, now you do. This Tanya McQuoid cocktail is for all the drama queens out there. Don’t ever change.

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A Sicilian cocktail with a moor's head, inspired by the White Lotus.

The Sicilian Murder, a Tanya McQuoid Cocktail

  • Author: Emma Riva
Print Recipe

Description

Miss Tanya in season three of The White Lotus? This cocktail is for you.

Ingredients

Scale
  • 2oz Sicilian Amaro Averna
  • 2oz sparkling lemonade such as San Pellegrino
  • Lemon twist

Instructions

  1. Pour amaro into snifter glass.
  2. Top off with sparkling lemonade. Drink can also be served over ice if desired.
  3. Garnish with lemon twist.
  4. Optional lipstick stain for that Tanya McQuoid flair.

 

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Recipe by Emma Riva
Photography by Laura Petrilla

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The Bend and Snap, A Cocktail for Legally Blonde

By
Emma Riva
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0
The Bend and Snap, a pale pink Legally Blonde cocktail on a green background.

The phrase “Bend and snap!” cemented itself into the brains of millennial women everywhere. Legally Blonde might center around Elle Woods (Reese Witherspoon), but its unsung hero is her nail tech, Paulette (Jennifer Coolidge), beneficiary of the “bend and snap.”

Paulette is painfully awkward and shy but has a heart of gold. When her crush, the UPS delivery guy, shows up at the nail salon, she has no idea how to react. But, luckily, Elle has a plan: the “bend and snap,” a seductive move that has a “98 percent success rate of getting a man’s attention” and “when used appropriately, an 83 percent rate of return on a dinner invitation.”

This Legally Blonde cocktail might just have that success rate too. For more Jennifer Coolidge cocktails celebrating this camp icon’s most legendary performances, try our Sicilian Murder and our MILF Punch.

So…Does the Bend and Snap Actually Work?

Jennifer Coolidge herself weighed in on this topic. “[The ‘bend and snap’, also from from Legally Blonde] is a moment in moviemaking I would just totally disagree with,” she told Deadline. “I’ve never had bending over work for me like it did in that movie. I think that the bend and snap is misleading. But I’d have to say when I did do the bend and snap, I was wearing my underwear and I feel like in real life you have to leave it off.” But there’s only one way to find out…pour yourself a glass of this Legally Blonde cocktail and snap away!

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The Bend and Snap, a pale pink Legally Blonde cocktail on a green background.

The Bend and Snap, A Cocktail for Legally Blonde

  • Author: Emma Riva
Print Recipe

Description

Works every time.

Ingredients

Scale
  • 2oz strawberry vodka
  • 1oz lime juice
  • .5 oz grenadine
  • 1oz ginger beer (we used Jackworth)

Instructions

  1. Combine the vodka, lime juice and ginger beer in a cocktail shaker with ice.
  2. Pour into a coupe glass.
  3. Top with the chilled ginger beer, and garnish with a lime wedge.

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Recipe by Emma Riva
Photography by Laura Petrilla

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Pad Krapow Gai

By
Emma Riva
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0
Pad Krapow Gai in a white bowl on a black background.

As with his irreverent needlework, artist Richard Saja is self-taught when it comes to making the fiery Thai food he likes for lunch in the studio. For a break in the photo shoot for our profile on him, Saja prepared pad krapow gai, spicy chicken with holy basil and chilis, best enjoyed with a cold beer. It took him six years to perfect the recipe. The secret: cook the three elements separately. 

What is Pad Krapow Gai?

Pad Krapow Gai, a popular Thai dish, is a flavorful and aromatic stir-fry made with chicken (gai) and Thai basil (krapow). “Pad” means stir-fried in Thai, while “krapow” refers to Thai basil, a key ingredient in the recipe. The unique taste of Pad Krapow Gai comes from the fresh, peppery kick of Thai basil. The basil is stir-fried quickly to preserve its vibrant flavor, infusing the dish with its aromatic essence. The combination of chilies, garlic, and the savory sauce brings a satisfying depth of flavor. It’s both rich and spicy, perfect for keeping the inspiration going on a long day in the studio. If you so choose, you can also substitute out chicken for tofu to make the dish vegetarian.

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Pad Krapow Gai in a white bowl on a black background.

Pad Kaprow Gai Recipe

  • Author: Richard Saja
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Description

Designer Richard Saja shares his favorite lunch recipe while he’s hard at work.

Ingredients

Scale

For the rice: 

  • 1 cup white jasmine rice (broken preferred)
  • 2 cups coconut milk

For the stir-fry:

  • 3 glugs olive oil
  • 2 tsp Maldon sea salt
  • 1/2 lb mushrooms (shiitake mushrooms preferred because they stand up to a stir-fry)
  • 2 large or 3 small shallots, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 20 to 25 small red bird’s eye chili peppers, stems removed
  • 1 tbsp crushed red chili flakes (Richard’s favorite variety comes from El Potrero Trading Post in Chimayo, NM)
  • 1 bunch Thai purple basil leaves

For the chicken:

  • 1 glug olive oil
  • 2 lb ground chicken
  • 4 tbsp fish sauce (I like Red Boat or Pufina Patis)
  • 3 tbsp coconut sugar syrup (substitute the same amount of any kind of brown sugar if necessary)

Instructions

For the rice:

  1. Put rice and milk in a pot and cook until all liquid is absorbed.
  2. Jasmine rice cooks quickly, especially the broken variety, so set aside covered and fluff with a fork before serving.

For the stir fry:

  1. In a large pot or wok add 2 glugs of olive oil, sea salt, and mushrooms and sauté on medium flame for about 3 to 4 minutes each side, until they’re barely browned around the edges. Remove with a slotted spoon to a bowl and set aside.
  2. Add 1 glug olive oil and on a very low flame cook shallots, garlic, chilies and crushed red chili flakes for 20 to 30 minutes.

For the chicken: 

  1. In a separate pot, pour glug of olive oil in a pot and add chicken. Break apart as it cooks down and add fish sauce and sugar and toss together. When meat is cooked through, remove from heat.
  2. Using a slotted spoon, add cooked chicken and sautéed mushrooms and basil leaves to shallot-oil mixture. Stir-fry on a high flame until basil leaves have wilted and mixture is heated through.
  3. Divide coconut rice between 4 bowls, top with chicken mixture, garnish with basil leaves and serve.

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Recipe by Richard Saja
Photography by Tara Donne

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Sarde in Saor

By
Emma Riva
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0
Sarde in Saor on a porcelain plate set on a rustic table.

During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen. She brought back dishes like this Sarde in Saor. In the dialect of Venice, saor means “taste,” as in savor, so it translates to “sardines in taste.” It lives up to its name, given how flavorful the end result is. The term indicates specific seasoning – based on vinegar, onions and other sweet and sour elements – that the fishermen invented to preserve their fish, in the absence of refrigerators. It is an ancient practice in Venetian cuisine, which people now use for shellfish and vegetables as well.

What is Sarde in Saor?

Sarde in saor is a deeply traditional recipe for marinated sardines from Italy’s Veneto region. It’s traditionally for the Festa del Redentore in the middle of July (one of the most popular Venice festivals, with magnificent fireworks that are reflected in Saint Mark’s Basin), but you can find them year-round in local restaurants and wine bars. For a full Venetian experience, serve this characteristic appetizer with a glass of chilled Pinot Grigio or Prosecco. Even if you’re just cooking at home, indulge in a taste of Venice.

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Sarde in Saor on a porcelain plate set on a rustic table.

Sarde in Saor

  • Author: Sara Ghedina
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Ingredients

Scale
  • 2 lb whole sardines, gutted, scaled, and heads removed
  • 1 cup flour
  • Sunflower oil, for frying
  • 4 to 5 tbsp extra-virgin olive oil
  • 3 lb yellow onions, thinly sliced
  • 4 bay leaves
  • 1 cup white wine vinegar
  • 3/4 cup raisins
  • 1/4 cup pine nuts
  • Salt and pepper, to taste

Instructions

  1. Rinse the sardines under cold water and pat them dry with paper towel. Place flour in a large bowl, add the sardines, and toss to dust evenly. Shake off any excess.
  2. Heat sunflower oil in a medium frying pan, and fry the sardines in batches, a few minutes on each side, until they are crisp on the outside. Drain and transfer to a plate covered with paper towel. Season with salt and repeat with the remaining sardines, working in batche
  3.  Meanwhile, heat olive oil in a large saucepan, add onions, bay leaves and vinegar, season with salt and pepper, cover the pan and cook at low heat stirring often, until onions are soft and translucent, about 40 to 45 minutes.
  4. Arrange a thin layer of onion in a large glass bowl. Sprinkle with some raisins and pine nuts and cover with a layer of sardines. Repeat in layers until you have used all the ingredients, finishing with a layer of onions, raisins and pine nuts. Pour on top any cooking liquid that is left from the onion.
  6.  Let cool down, then cover with plastic and place in the refrigerator to marinate for at least 24 hours, but even better for 48 hours or longer.
  7. Serve them as an appetizer with a slice of grilled polenta. Keep marinated sardines in the refrigerator but remember to take them out a few hours before serving, as they should be eaten at room temperature.

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Story & Photography by Sara Ghedina

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Richard Saja on Coloring Outside the Lines

By
Emma Riva
-
0
Richard Saja in his studio, surrounded by his design inspirations.

Textile artist Richard Saja has found a way to retain a child-like sense of wonder. He’s the kind of grownup who doesn’t always use the green crayon for leaves or the blue one for the sky.

Saja is the founder of Historically Inaccurate, a blog about his decorative, graphic, and fine art work. At his home studio in Catskill, New York, his projects often begin with Toile de Jouy. This fabric is printed cloth from Jouy-en-Josas, a town near Versailles. He uses the (usually) monochromatic pastoral scenes as a coloring book, and racks of brightly-colored yarn as his crayons. “I’m completely self-taught, and my skills have evolved–and gotten better–over time. I really enjoy the process of stitching, the process of discovery.”

Richard Saja on Coloring Outside the Lines

Richard Saja embroiders on toile de Jouy textiles.
Richard Saja embroiders on toile de Jouy textiles.

 Instead of employing expected colorways, Saja uses bright or even glow-in-the-dark examples to embellish and augment. When setting out on a project, he dips into his massive archive of prints, selecting whatever interests him at the time. “It seems like an inexhaustible supply right now so I have many, many choices––and that is appealing to me.”

Richard Saja at work on an embroidered toile panel in his studio.
Richard Saja at work on an embroidered toile panel in his studio.

For his next move, Saja is planning a show at the Toile de Jouy Museum at some point in the future. A recently completed project for the W Hotel in Philadelphia, due to open soon, included a toile pattern of his own design, one that was eventually made into duvet covers and other furnishings.

Examples of Richard Saja's recent work on tapestry.
Examples of Richard Saja’s recent work on tapestry.

These days, Saja stitches more on tapestries than on toile. “Working on tapestry is more knot-making than delicate stitching. I use a giant hoop to stretch the work surface and it’s more physical as well.” Anya Hindmarch hired him to produce wool tapestries for her flagship US store, where they hang as decorative elements.

Richard Saja's Catskill home.
Richard Saja’s Catskill home.

For Richard Saja’s midday studio lunch, he shared his Pad Krapow Gai recipe with us.

Story by Stephen Treffinger
Photography courtesy of Richard Saja

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