Subscribe
Home Blog Page 72

Gemelli with Prosciutto and Peas

By
Emma Riva
-
0
Gemelli, prosciutto and peas in a saucepan on a black background.

Cocktail hour can get a little too buzzy without a plate to share with a friend. This Gemelli with Prosciutto and Peas is so easy, you could disappear into the kitchen and come back with forks before your bestie finishes her story. We especially love Chef Kate Romane’s pop of green spring peas, a vibrant addition to the dish.

About Gemelli

Gemelli is a traditional Italian pasta with a unique shape and texture. The word “gemelli” translates to “twins” in Italian, which perfectly describes the pasta’s signature form. The twisted, spiral-y shape helps the pasta hold onto sauces more effectively, making it an ideal choice for a variety of dishes. Gemelli is versatile and works wonderfully in both light, fresh salads and rich, hearty pasta dishes. In recipes like this Gemelli with Prosciutto and Peas, the pasta’s shape is perfect for trapping bits of crispy prosciutto and sweet, tender peas. The beauty of gemelli lies not only in its shape but in how it elevates the simplest ingredients to create a delicious and comforting dish. Whether you’re making a quick weeknight dinner or entertaining guests, gemelli is a pasta that promises to shine in any recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gemelli, prosciutto and peas in a saucepan on a black background.

Gemelli with Prosciutto and Peas

  • Author: Kate Romane
Print Recipe

Ingredients

Scale
  • 8 slices prosciutto
  • 1 tablespoon butter
  • 2 1/2 cup heavy cream
  • 1 pinch nutmeg
  • 1 pound Gemelli pasta
  • 1 1/2 cup English peas (quick blanched in salted water)
  • 1/2 cup grated Parmesan
  • Fresh ground pepper
  • 1/2 cup of chopped fresh parsley

Instructions

  1. Sauté the prosciutto with butter for 5 minutes, or until prosciutto starts to release into the butter.
  2. Add heavy cream and small pinch of nutmeg (a little goes a really long way). Bring cream to a slow boil, stirring occasionally.
  3. Reduce until cream starts to thicken. Turn off heat, and set aside.
  4. In another pot, boil water. Add salt. Boil pasta al dente. Strain.
  5. Toss hot pasta with cream sauce and peas. Top with cracked pepper, Parmesan, and chopped parsley.

Did you make this recipe?

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

Recipe by Kate Romane of Black Radish Kitchen
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Polenta with Brown Butter-Balsamic Mushrooms

By
Emma Riva
-
0
Polenta with Brown Butter-Balsamic Mushrooms served in three dishes

Polenta, a humble staple of the northern Italian kitchen, is essentially porridge made with cornmeal. You can use any cornmeal, but tradition requires meal milled from otto filet corn. There are still polentas made from this flavorful and colorful original, but “polenta” on the label is no guarantee. Artisanal polentas made in the United States are often grown with strains derived from otto filet, but these are often coarsely ground and will take longer to cook. Whichever you choose, it is wise to avoid the instant polenta that will save you time, but at the cost of flavor and texture.

Make a basic polenta recipe once for practice, and then go back again and again to experiment and play. Traditionally topped with shavings of Parmigiano-Reggiano or your favorite sauce, a bowl of polenta also welcomes sausage, roasted veggies, shrimp, brown butter – you name it.

Looks Matter…Even with Polenta!

Your choices should please the eyes as well as the taste buds. A painterly approach to polenta can lead to flowers, faces, or perhaps a sun. If you go this route, as pictured here, pour a layer of polenta into the ovenproof serving container of your choice, brush it with a bit of olive oil and decorate with bits of finely sliced vegetables and herbs. Put it under the broiler just long enough to achieve a touch of gold on the veggies, but no longer. Try this recipe for Polenta with Brown Butter-Balsamic Mushrooms and Goat Cheese Topping. You won’t regret it.

Polenta with Brown Butter-Balsamic Mushrooms Recipe

INGREDIENTS

For the polenta:

6 cups chicken stock or water
2 cups cornmeal, medium or coarse
4 tbsp butter
2 tsp salt
3/4 cup shaved Parmigiano

For the topping:

8 oz goat cheese
2/3 cup heavy cream or as needed
2 garlic cloves, minced
2 tbsp olive oil
11/2 lb mushrooms white or cremini, stemmed and quartered
Salt and pepper to taste
1/2 cup butter
2 tbsp balsamic vinegar
Fresh chopped basil, oregano, or tarragon

INSTRUCTIONS

For the polenta:

  1. Measure the stock or water into a large pot; whisk in the polenta, making sure that there are no lumps. Put the pot onto a medium-high element and whisk until it just comes to a boil. Reduce the heat to very low.
  2. Continue to whisk frequently until polenta just starts to bloom, that is, when it becomes a yellow liquid and not just corn floating in water. This can take up to 10 minutes for coarser grains. Cover with the lid just slightly ajar and cook until finished. The amount of time will depend on the grind of the polenta you use: very coarse can take over an hour; finer grind maybe 25 to 30 minutes. For all grinds, you will continue to whisk frequently until the polenta becomes too stiff to whisk. When this happens, change to a wooden spoon, making sure to whisk/stir the bottom of the pot to prevent sticking. Taste for doneness when it thickens. You do not want the polenta to be al dente.
  3. When you reach this stage, stir in the butter and season with salt to taste. Top with shaved cheese and a drizzle of olive oil or any other topping you choose.

For the mushroom topping:

  1. Using a fork, mash the cheese and blend with enough cream to make a smooth spread.  Depending on the cheese that you use, this should take 2/3 cup of cream. It should be creamy and able to be dolloped but not runny. Set aside.
  2. In a large sauté pan over medium heat, sauté minced garlic in olive oil about a minute.  Immediately add mushrooms to the pan, then season with salt and pepper. Sauté mushrooms until soft and their liquid has cooked off, stirring often. Turn off heat and leave pan on burner to keep mushrooms warm.
  3. While mushrooms sauté, make brown butter vinaigrette. Melt butter in a small pan over low heat until it turns a deep brown color, about 3 to 5 minutes. Remove butter from heat and cool slightly, about 2 minutes. Put 4 tablespoons of the brown butter in a glass container and add balsamic vinegar. Season to taste with salt and pepper. Pour the vinaigrette over mushrooms and toss.
  4. To serve, put the basic polenta (no toppings) in a bowl, top with mushrooms, and then top the mushrooms with dollops of the creamy goat cheese. Add chopped herbs if desired.

Notes

Do not use corn flour when making polenta.

Most recipes direct you to bring the water to a boil and then add the polenta. Adding it first and whisking as it heats ensures that there will be no lumps.

Story and Recipe by Stephanie Sullivan / Photography by Andrew Burkle / Food Styling by Clare Vredevoogd / Production by Burklehagan

A footer photo with a white background, one TABLE Magazine and subscribe info and button 

Subscribe to TABLE Magazine’s print edition.

Your 2025 Astrological New Year Horoscope

By
Wade Caves
-
0
White and yellow spring flowers scatter around a field as an orange and black butterfly sits on one of the flowers.

The astrological new year for 2025 begins at the Sun’s ingress into zodiacal or tropical Aries – the spring equinox in the northern hemisphere – which typically occurs around March 20, bringing out a new horoscope. At one precise moment, the Sun crosses the celestial equator from south to north, and in the northern hemisphere, daylight hours begin to exceed nighttime hours. This symbol of annual renewal has been recognized for millennia, with many cultures still celebrating it as the start of their civil or cultural calendars, from the Persian Nowruz to the traditional Hindu solar new year.

How the Spring Equinox or Astrological is Used

Historically these astrological charts (much like horoscopes) were of great importance in both state and personal matters. Because the Sun naturally signified leaders and sovereignty, its ingress into each sign – particularly Aries – provided crucial indicators of how world powers might move throughout the following year. For instance, Renaissance astrologers would cast the Aries ingress chart for the year a leader assumed power, whether that be a monarch, pope, or head of state, to forecast potential challenges and opportunities during their reign.

While the planetary positions of the spring equinox are identical worldwide (after all, the Sun enters Aries at the same instant whether you’re in Tokyo or Toronto), their interpretation changes based on location. Think of it like this: just as the same sunset looks different depending on where you’re standing, the astrological meaning shifts based on your vantage point on Earth.

Calculating Spring Equinox Horoscopes

When we calculate these charts for a specific place, we can see which planets are rising on the horizon, setting in the west, directly overhead, or at the lowest point beneath our feet. These four power points – called angles by astrologers – act like spotlights, highlighting which planetary themes will take center stage in that location for the coming season.

This local perspective tells the story. While everyone worldwide experiences the same planetary dance, each city, state, or country gets its own unique version of the story. It’s similar to how a global weather pattern affects different regions in distinct ways – the same cosmic weather creates different effects depending on where you’re standing on Earth.

Your 2025 Astrological New Year Horoscope

Aries

This spring brings a period of deep personal reflection, dear Aries, though you may find yourself navigating some internal confusion about your direction. With Venus and Mercury retrograde in your first house, you’re being asked to reconsider your approach to self-expression and personal goals – and while this might feel uncomfortable for your typically forward-moving nature, it’s a necessary pause. Pay particular attention to advice or guidance that comes your way, but be discerning about which counsel you take to heart. The opposition between the Moon and Jupiter suggests that while opportunities may seem abundant, not all promises will manifest as presented.

Taurus

Your communication house is activated this spring, cautious
Taurus, with important developments in how you connect with both your immediate circle and broader networks. Mars in your third house forms a harmonious aspect with Saturn, suggesting that patient, strategic communication could help you forge important alliances. However, with Mars moving slowly, resist any urge to force conversations or push for immediate responses. While opportunities may seem promising, I’d wait until after the summer solstice before making major financial commitments – Jupiter’s upcoming sign change promises more stable ground for money matters. Focus instead on strengthening your community connections and letting relationships develop at their natural pace.

Gemini

Your relationship axis is in the spotlight this spring,
thoughtful Gemini, with the Moon opposing Jupiter across your houses of self and partnership. While this typically suggests some tension between personal needs and relationship dynamics, there’s real potential for growth and understanding here. Be mindful though – people around you may be showing their most accommodating faces rather than their sincere selves. You might find yourself surrounded by those eager to adapt to your needs, but consider whether that serves either of you in the long run. Take time to appreciate genuine connections, even if they come with occasional friction.

Cancer

You’re feeling a strong push to break through barriers this season, Cancer the Crab, especially those that have been blocking your path to seeing things more clearly. With Mars in your first house forming a harmonious aspect with Saturn, you have access to the discipline and drive to get where you’re trying to go. Your career might feel a bit foggy with Mercury and Venus retrograde overhead, but the Moon’s supportive aspect suggests that steady effort will see you through any uncertainty. Intuition combined with consistent work is your best compass now. While the path forward may not be crystal clear, persistence will serve you well in this period of recalibration.

Leo

This spring arrives with expansive opportunities, Leo the Lion, particularly in broadening your personal horizons through travel, study, or new cultural experiences. While there might be some minor social tensions with the Moon and Jupiter forming an opposition across your houses of friendship and creativity, these are more like passing clouds than storms – so treat them with a bit of care and you shouldn’t have much drama. Mars and Saturn’s harmonious positioning suggests you’re somewhat sheltered from this season’s more challenging aspects. Take advantage of this relatively smooth sailing to pursue what interests you most – you’re getting a green light for tackling big life goals!

Virgo

You’re entering a particularly introspective season, discreet Virgo, with both the Sun and Moon in more contemplative parts of your chart. This private time serves a purpose – especially with Jupiter at the top of your chart intimating some interesting professional opportunities on the horizon. The Moon’s opposition to Jupiter hints at some competition in your career, so use this period of reflection to strengthen your position with intention. Undoubtedly, some will be rushing forward with this season’s impulsive energy. Play to your strengths; plan, consider, act. Consider how you can round out your skillset without drawing too much attention to the process.

Libra

Your mental and spiritual horizons are expanding this season, Libra the Balance, with noted opportunities for growth through travel, education, or international connections. While romance might seem appealing, the current retrogrades in your 7th house of others suggest waiting before making any decisive moves in matters of the heart. The Moon’s suggesting you’ll be expected to balance big-picture thinking with attention to your immediate environment. With Mars and Saturn forming a productive aspect between your house of advancement and labor, steady effort now could lead to significant recognition by early summer – just be patient with the process.

Scorpio

You’ve been putting in considerable effort behind the scenes, Scorpio the bold, with three planets highlighting your 6th house of hard (and often thankless) work. While recognition for these efforts might seem delayed, don’t get caught up in self-pity. The current planetary picture suggests avoiding new financial entanglements until after the summer solstice – any deals made now might not favor your interests. Instead, focus on personal development projects, particularly those that allow you to recharge while you grow. With Mars and Saturn in productive configuration across your 5th and 9th houses, keep the grind in motion, but remember that these houses are also about finding joy and fun where you are.

Sagittarius

Others seem to be demanding much of your attention this season, free-spirited Sagittarius, but remember to keep some energy in reserve for yourself. While your generous nature often puts others first, spring’s astrology suggests a need to balance outward focus with what’s sustainable. There’s quite a bit of delight available to you right now, but accessing it requires being selective about where you direct your time. Keep watch for romantic opportunities as the season progresses – the middle of spring looks particularly promising for matters of the heart. The tricky Mercury-Venus retrogrades in your 5th house advise taking things slow, though, and knowing the difference between fun and commitment.

Capricorn

You’re heading somewhere significant this season, steadfast Capricorn, but it might feel like your wheels have been spinning in the mud. With Mars and Saturn forming a productive trine between your partnership and communication houses, you have some enviable tools for progress – you just need to find better traction. The Moon’s connection to retrograde Mercury and Venus suggests a period of review or return, particularly around home and family matters. What needs to be revisited or reconsidered before you can move forward with confidence? Are you letting the day-today slip to the side?

Aquarius

Your social life is in focus this spring, gregarious Aquarius, with some minor disappointments possible in friendships or creative projects – but don’t let these small setbacks discourage you, because they seem to be borne of simple misunderstanding or misalignment. Nothing you can’t get back on track! Professional
opportunities are on the horizon, though they’ll require significant effort and careful resource management. Mars rules your 10th house, while Saturn’s placement indicates a period of intense activity that could lead to advancement, especially if you pace yourself wisely. Look to those closest to you for guidance; the Sun’s position indicates that valuable advice is available from your immediate circle.

Pisces

Your professional life takes center stage this season, twin fish of Pisces, with potential promotions or financial opportunities taking up a great deal of your field of vision – though they may face temporary delays or disruptions. If you can anticipate minor disappointments, they don’t have to derail you – so keep a practical, temperate spirit about you. Mars in your creative 5th house forms a harmonious triangle with Saturn, suggesting this is an excellent time to develop enjoyable, sustainable systems for achieving your goals (although Saturn involved always makes the process feel more laborious in doing than it will be in hindsight!). Focus on building structures and support groups that propel both your ambitions and the joy you get out of creative expression.

Looking for another horoscope? Check out your Lunar Eclipse in Virgo March 2025 horoscope here.

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 and 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 Charlotte Harrison

Subscribe to TABLE Magazine’s print edition.

Rhubarb Paloma

By
Anna Franklin
-
0
Two glasses of Rhubarb Paloma with a rhubarb ribbon garnish.

Whenever spring comes around, it’s refreshing to sip something bright and vibrant that represents the season like our Rhubarb Paloma. The tartness of the spring vegetable rhubarb balances well with the fruity nature of a paloma which includes grapefruit juice, tequila, and lime juice.

A side benefit of this recipe is that you’ll learn to make a rhubarb syrup that you can use in other cocktails and cocktails, as well as desserts. Hint: baste a freshly baked pound cake with it!

Another benefit of mastering this cocktail is that you can take out the tequila and have a mocktail on-hand for those days where tequila is just a bit too much, or for when you have young guests at the table.

All About Finding Rhubarb for This Paloma

Rhubarb and spring go hand and hand. This vegetable thrives from April to June but this all depends on the location’s climate since some places like Alaska can grow rhubarb year-round. Either way, you want to shop for rhubarb at the farmer’s market to get the freshest quality possible. You want to look for crisp and firm stalks that have saturated colors and no brown spots. From here you can store your rhubarb unwashed in the refrigerator for up to a week, but the sooner you use it the better.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two glasses of Rhubarb Paloma with a rhubarb ribbon garnish as a pink liquid is poured into the front glass.

Rhubarb Paloma

  • Author: Anna Franklin
Print Recipe

Description

A lightly tart but utterly refreshing cocktail to celebrate springtime.

Ingredients

Scale
  • 2 oz tequila
  • 2 oz fresh grapefruit juice
  • 1 oz rhubarb syrup (see recipe below)
  • ½ oz fresh lime juice
  • Coarse sea salt, for the rim of the glasses
  • Ice
  • Thinly sliced rhubarb for garnish

For the rhubarb syrup:

  • 4 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  1. Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
  2. Shake the tequila, grapefruit juice, rhubarb syrup, and lime juice in a cocktail shaker with ice.
  3. Fill the glass with ice and strain drink over ice. Garnish with thinly sliced rhubarb.

For the rhubarb syrup:

  1. Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
  2. Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
  3. Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate for up to two weeks.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Vegetarian Pasta au Gratin

By
Kylie Thomas
-
0
A baking dish with crusty bread sitting around it on a grey table holds a Pasta au Gratin with a spoon scooping out the bottom right corner.

Baked Vegetarian Pasta au Gratin is one of the most popular dishes for Sunday family gatherings in Italy, second only to lasagna. It is rich and flavorful and can be made with a wide range of ingredients. Variations include the addition of prosciutto or a tomato-based version with meatballs and boiled eggs. In our recipe we make a vegetarian version that uses plenty of cheese, mushrooms, and a béchamel sauce. It can be assembled the day before and baked in the oven just before your lunch. It’s appropriate both for holiday dinners and for more casual meals, and everyone loves it.

What is Pasta au Gratin?

If you know of potatoes au gratin, Pasta au Gratin is not that far off. Au gratin here simply means sprinkling on breadcrumbs and grated cheese, and broiling it in the oven until the dish is creamy, crispy, and cheesy all at once. You really want to let the cheese brown on top while baking in the oven. It’s what adds that interesting textural component and gives you an irresistible cheese pull.

A hollow pasta like penne or rigatoni works best for this traditional dish. Why? They allow the flavors of béchamel sauce and Italian cheeses to penetrate deeply into the pasta.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A baking dish with crusty bread sitting around it on a grey table holds a Pasta au Gratin with a spoon scooping out the bottom right corner.

Vegetarian Pasta au Gratin

  • Author: Sara Ghedina
  • Yield: 6 Servings 1x
Print Recipe

Description

We promise you the more cheese the better for this recipe.

Ingredients

Scale

For the pasta: 

  • 1 lb dried pasta such as penne or rigatoni
  • 1/2 lb fresh mozzarella (approx.), cut in cubes
  • 1/2 lb smoked scamorza (approx.), cut in cubes
  • 1 lb champignon or button mushrooms
  • 2 –3 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 2 tbsp minced fresh parsley
  • 2–3 tbsp butter
  • 3–4 tbsp grated Parmesan cheese
  • Salt and pepper to taste

For the béchamel sauce:

  • 3 and 1/3 cup whole milk
  • 6 tbsp butter
  • 2/3 cup all-purpose flour
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. First, make the béchamel sauce. Melt the butter in a large saucepan over low heat.
  2. Sift the flour and add it to the butter, mixing it with a wooden spoon until you get a thick and smooth paste (roux). Let the mixture cook for 1 minute, stirring frequently to prevent it from sticking to the pan and burning.
  3. Meanwhile, heat the milk in a different pot without bringing it to boil. It should be lukewarm.
  4. Take the roux off the heat and add the milk, whisking vigorously to break any lumps.
  5. Place the béchamel back on the stove. Season with nutmeg, salt, and pepper and cook it for about 6 or 7 minutes, stirring frequently, until you get the right consistency. Set aside.
  6. Clean the mushrooms and slice the ends off the stems.
  7. Slice the cleaned mushrooms.
  8. Heat the olive oil in a pan, add the garlic cloves, and lightly crush them with a spoon to release their flavor. Cook for 2 minutes.
  9. Add the sliced mushrooms, season with salt and pepper, and sauté until tender and the liquid they release cooks away. About 10 minutes.
  10. Remove the garlic cloves and add minced parsley, stir to combine. Remove from the heat.
  11. Meanwhile, cook pasta in salted boiling water, but keep it very al dente, about 3 or 4 minutes less than the recommended cooking time. Drain and mix it with the sautéed mushrooms and half of the béchamel sauce.
  12. Grease an oven-safe baking dish with 1 tbsp butter, cover the bottom with a thin layer of béchamel sauce, add half of the cooked pasta, distribute half of the cheeses on top and cover with another thin layer of béchamel sauce. Repeat.
  13. Scatter 2 tbsp butter on top and generously sprinkle with Parmesan cheese.
  14. Bake in the oven at 375° for 30 minutes, until the surface turns golden brown. Let rest for few minutes before serving.

Did you make this recipe?

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

Recipe, Story, Styling, and Photography by Sara Ghedina

Subscribe to TABLE Magazine’s print edition.

Hot Chocolate “Agasajo”

By
Kylie Thomas
-
0
A hot chocolate agasajo prepared by Maricel Presilla sits on a table with a bunch of small treats.

This Hot Chocolate Agasajo is a historical recipe with lots of interesting flavors. I used to make it at my restaurants, and my customers loved it. The particular version from my book Gran Cocina Latina: The Food of Latin America (W.W. Norton, 2012.) This book won the James Beard Award for Best Cookbook and the International Association of Culinary Professionals Award for Best General Cookbook in 2013.

More on Hot Chocolate from Maricel Presilla

In 1520, cacao was first brought to the Iberian Peninsula from the Americas. What followed was a love affair between Spaniards and chocolate that has lasted until today, but in no other era was chocolate more appreciated and sought after than in Spain’s seventeenth century. On every street there were stands that ground processed cacao mixtures and sold hot chocolate. And every afternoon in bourgeois and aristocratic households, chocolate reigned supreme. Elegant afternoon soirees called agasajos centered on the drinking of chocolate. This was served along with marzipan, nougats, and cold drinks to female guests seated on low stools. The hot chocolate was frothy and heavily spiced with rosebuds, saffron or achiote, and even hot peppers, strongly reminiscent of the heady cacao concoctions enjoyed by the conquistadores in the Americas.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A hot chocolate agasajo prepared by Maricel Presilla sits on a table with a bunch of small treats.

Hot Chocolate “Agasajo”

  • Author: Maricel Presilla
  • Yield: 8 Cups 1x
Print Recipe

Description

This is how you elevate your hot chocolate.

Ingredients

Scale
  • 2 quarts whole milk
  • ¼ oz dried rosebuds (sold as rosa de Castilla in Hispanic markets; also available at Middle Eastern shops)
  • 2 tsp saffron threads, lightly crushed
  • Ceylon cinnamon sticks (canela)
  • 1 small dried hot chile árbol or piquín, or to taste
  • ¼ cup sugar
  • 2 vanilla beans, preferably Mexican
  • 7 oz bittersweet chocolate with about 70 percent cacao content, coarsely chopped

Instructions

  1. Place the milk, rosebuds, saffron, cinnamon sticks, chile, and sugar in a medium nonreactive pot and bring to a boil over medium heat.
  2. Split the vanilla beans in half, scrape out the seeds with a paring knife, and add both seeds and beans to the milk.
  3. Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let sit, covered, for 10 minutes.
  4. Strain the mixture into a large saucepan and set over medium heat. Stir in the chocolate and beat vigorously with a wire whisk or a Mexican molinillo until you have a good froth. Serve hot.

Notes

For a richer, more full-bodied drink, use 10 oz chocolate.

Did you make this recipe?

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

Recipe, Story, and Photography Courtesy of Maricel Presilla from Gran Cocina Latina: The Food of Latin America

Subscribe to TABLE Magazine’s print edition.

Vermouth is the Apéritif You Need Right Now

By
Emma Riva
-
0
A vintage poster from Contratto vermouth, a woman enjoying a glass of vermouth.

Vermouth is a chameleon. It’s one of the most common cocktail ingredients, providing its flavors to the Negroni, the Manhattan, and the martini. Its complexity is due to the compositional characteristics it shares with wine. That’s logical because, after all, vermouth is fortified wine. To make it, a producer uses a wine as a base, then fortifies it by adding an alcoholic aromatic herbal mixture. It’s neither a spirit nor a wine—it has the aromatics and strength of gin but the body and complexity of wine, adding to its chameleon-like nature.

Vermouth is the Apéritif You Need Right Now

Part of what makes vermouth so dynamic is that it’s as quaffable on its own as it is in a cocktail, and perfect as an apéritif (a pre-meal drink). An apéritif needs to be stimulating and tantalizing, not just in its flavor profile and its qualities but in how it can set the mood for the rest of the meal.

Vermouth has the sensuality and mystique of wine without some of the heaviness or unapproachability. The aromatics add something new to it, as well. Though Americans aren’t quite on the solo-vermouth train, once you start sipping it, you’ll never want to stop.

What Makes a Vermouth a Vermouth?

The Italians have a strict definition of what is and isn’t vermouth. It has to be at least 75% wine, with an herbal infusion that includes artemisia (mugwort or wormwood). The name vermouth itself comes from a French pronunciation of the German wermut, meaning wormwood. Its history is an instance of multiple countries embracing the same idea. Hungary, Germany, and France all came up with wormwood-infused wine before the 17th century. It gained the most popularity in Italy and France. Italian Benedetto Carpano, an 18th century Italian merchant, came up with the style of sweet vermouth you’ll find in Italy now. The wine grape most commonly used to make vermouth is Moscato d’Asti, but in vermouth’s almost 400 year history, producers have found many different ways to develop it.

Vermouth’s production wasn’t all for pleasure. Throughout its history, alcohol has been used for medicinal purposes. Though it might sound a little outlandish now, during Prohibition people convinced doctors to write them prescriptions for whiskey.  Infusing wine with wormwood was said to cure stomach disorders and kill intestinal parasites. Vermouth does contain sugar, which isn’t great for stomach health, but the herbs in it are anti-inflammatory. Just think, before Tums, there was vermouth! I know which one sounds better to me.

Sweet vs. Dry Vermouth

There are two sets of important distinctions in vermouth production, sweet vs. dry and rosso vs. bianco. That sounds a lot like wine, doesn’t it?

“Dry vermouths do still have a little bit of sweetness. You have to look at what flavor profile you’re going for, so sense of place is an important guide,” beverage manager Alyssa McGrath said. She pointed to Spain, Italy, and France as the three main vermouth producers that guide the style. Vermouth bianco (or blanc) is typically in the “Chambéry style” of France which will have a drier, lighter flavor with a mountainous feel, like a high-altitude wine. Lillet Blanc is a popular example of a white vermouth from Bordeaux, though it has a rouge version as well.

Rosso is what you’ll see in brands like Martini & Rossi or Carpano Antica Formula, darker in color and often slightly sweeter, with a fuller body. “Rossos are better for Manhattans, drinks that have whiskey in them,” McGrath explained.

By contrast, Spanish style vermouths like Lustau are sweeter but have a salty and rich flavor profile from the seaside terroir. McGrath noted that you “have to be in the mood for that style,” much like how the brininess of oysters isn’t an everyday flavor. But, luckily, vermouths keep longer than ordinary wine, so you can build your collection and enjoy every bottle at the right moment.  “Fortification really stabilizes wine, so vermouths have a longer shelf life,” McGrath said. However, you should refrigerate your vermouth to store it, given that the botanicals can be delicate.

Vermouth and Food

Since vermouth is technically a wine, there’s a vermouth to pair with every dish. Teddy Savinda, who bartends at James Beard-nominated restaurant Fet-Fisk, coursed out vermouths for me to demonstrate how they pair with food. Fet-Fisk has an eclectic bar, often finding things that go beyond the obvious, so their vermouth selection is not limited to Italian or French classics. A Malbec-based Argentinian vermouth, La Fuerza, was a nice start along with a steak tartare. Then, an unusual American-made vermouth, The Plenum from Ploughman Cider, fortified with apple eau-de-vie, was an extra apéritif with the tartare, perfect with the saltiness of the chips in the dish.

For sipping alongside an intense and bitter radicchio salad, Savinda poured a Casa Mariol Vermut Blanco from Spain. The herbs and citric notes kept it from clashing with the vegetables, and anise notes paired with fennel in the salad. Then, a Contratte Bianco Italian vermouth accompanied my chicken wings. (It was a Monday, and Fet-Fisk’s Crispy Monday special is buttermilk fried chicken wings with herbed crème fraîche and Danish sea trout caviar). The Contratte Bianco was sharp and dry in contrast with the fattiness of the chicken wings. It combined Mediterranean grapes with the freshness of the bianco style.

Finally, Savinda paired a sweeter, nuttier Italian bottle, Vermouth Volume Primo, with Fet-Fisk’s walnut coffee cake. The flight of vermouths was an enjoyable accompaniment to the meal that provided a lighter, more casual experience than a glass of wine and complemented the food without overwhelming it.

Why Vermouth?

To pick the right vermouth, think about what kind of wine you like. Are you a red drinker or a white drinker? Do you prefer sweeter or drier? More Mediterranean or more Alpine? As an apéritif, vermouth is a beginning, brimming with potential for what the rest of the night holds. Sipping it should excite you for what’s next, whether from the meal or from the company you’re sharing it with. Or, you can sip it as a nightcap to show that the night isn’t over yet.

Vermouth feels like liquor in its purest form, far beyond the “let’s get trashed” ethos, but not the millionaire’s wine sitting in a cellar forever to age. It’s for enjoyment, to connect you to history and take some of the edge off of everyday life. Pour yourself some and enjoy.

For more, check out the rest of our liquor education series:

Wondering what to cook to go with your drink? Try our food education series:

Story by Emma Riva
Photo courtesy of Contratte Bianco

Subscribe to TABLE Magazine’s print edition.

8 Recipes to Fill Your Passover Seder

By
Kylie Thomas
-
0
Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Passover, a vibrant celebration of freedom, is a time for families and friends to gather around the Seder table and share a traditional meal. While matzo balls and gefilte fish hold a special place in the Passover feast, there’s always room for exciting new additions. Tantalize your taste buds and allow our recipes to inspire you and create a truly memorable Passover experience. You may just even find your next Seder tradition within these amazing eats.

8 Recipes to Fill Your Passover Seder

Matzo Bark

A delightful dark chocolate bark with a Matzo base.

No Seder is complete without some form of matzo, the bread that symbolizes the Israelites’ escape from Egypt. Elevate your matzo experience this year with Matzo Bark. This sweet and salty treat features chocolate, dried fruit, and nuts. It is a delightful way to enjoy matzo beyond the traditional matzo ball and bring a sweet touch to the special dish.

Spring Pea Salad

a variety of green spring peas in a beautiful spring pea salad

Looking for a refreshing starter before you dig into the hearty entree and sides? Our Spring Pea Salad offers a burst of vibrant flavor from fresh produce. This light and colorful salad uses spring ingredients like sugar snap peas and edamame along with a light dressing. Talk about a delicious and healthy burst of energy. Omit the feta if it doesn’t fit into your Kosher for Passover menu.

Passover Brisket

A slab of smoked Passover Brisket sliced into pieces on a wooden table with a sauce sitting in the background.

The centerpiece of the Seder is often roasted meat but after trying out Passover Brisket, it’ll be your centerpiece essential. This Passover Brisket recipe promises a succulent and flavorful main course that will leave everyone satisfied with its smoky flavor. Let it compliment your other small plates and bask in the juiciness. 

Tortitas de Acelga

A tantalizing platter of Tortitas de Acelga, crispy and golden on the outside, and soft and flavorful on the inside.

For the vegetarians putting together a seder, consider Tortitas de Acelga. It uses ingredients which were popular in Sephardic cuisine in the medieval period, such as Swiss chard, eggs, garlic, and olive oil. Plus, the addition of chickpea flour for frying makes it perfect for a Passover main dish or supplemental taste.

Modern Tzimmes

Roasted root vegetables served in a large grey bowl with a dried fruit sauce.

Sweet and tangy tzimmes bring out a new flavor in root vegetables. Our Modern Tzimmes recipe features carrots, sweet potatoes, radishes, parsnips, and white onion for a plethora of delicious veggies. The roasting process gives you a bit of caramelized flavor to complement any main dish.

Coconut Macaroons

On a green table sits a plate with coconut macaroons, surrounded by walnuts and other topping bowls.

Let this tropical bite be the beautiful finishing touch of the meal. Passover dessert calls for something special yet kosher for the holiday. These Coconut Macaroons are not only kosher friendly but provide a moist, delicious way to end the seder on a sweet note.

Kosher Cocktail

Two cocktails, bright ref in color sit in wine glasses and are garnished with lemon round, pomegranate arils, and mint leaves

While not necessarily a traditional Seder dish, a festive Kosher Cocktail can add a delightful touch to your celebration. A blend of lemon juice, pomegranate juice, and mint simple syrup creates a fruity base but addition of bourbon brings the heat. Add it to your yearly celebration or integrate it into your everyday life. 

The Best Gluten-Free Potato Latkes

A round blue platter with 5 potato latkes , two small bowls with sour cream and applesauce, 3 gold forks, and a smaller lighter blue plate with 3 smaller latkes, and a blue linen.

We couldn’t forget Latkes. The Best Gluten-Free Potato Latkes recipe ensures that everyone can enjoy this crispy treat, regardless of dietary restrictions. You can even design a toppings bar with sour cream, applesauce, creme fraiche, salmon, and other goodies for a personalized touch.

Story by Kylie Thomas

Subscribe to TABLE Magazine’s print edition.

Potato Leek Soup, the “Frenchyssoise”

By
Emma Riva
-
0
A bowl of potato leek soup with crusty bread on a white background.

The mild-flavored leek is a delightful addition to egg dishes, gratins and pastas, and a stand-out as a delicious side dish when steamed, braised, grilled, roasted, sautéed, and even pickled. Leeks are the stair in the ubiquitous potato leek soup, Vichyssoise.  A member of the allium family, the leek is a classic ingredient in French cuisine (and also a national symbol of Wales). However, it isn’t often a culinary staple in the U.S. With a sweet, subtle onion-garlic flavor and versatility, leeks really do deserve a regular place in the veggie drawer. 

A Reinvented Leek Soup

I still like my soup hot in early spring, so I married this classic with another allium-based hearty soup to create a new classic: Frenchyssoise. This is a reinvented version of classic French Onion Soup with Vichyssoise. It’s a light and healthful allium-filled soup that you can serve hot like its French Onion inspiration, but rather than a gooey, stringy dining challenge, the goat cheese melts into this potato leek soup, creating a delicately creamy treat. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of potato leek soup with crusty bread on a white background.

Potato Leek Soup, the “Frenchyssoise.”

  • Author: Ronda Schuldt
Print Recipe

Ingredients

Scale
  •  4 tablespoons butter
  • 2 tablespoons olive oil, plus extra
  • 4 medium leeks, white and pale-green parts only, tough outer layer removed, halved lengthwise, rinsed well, and thinly sliced crosswise
  • 2 shallots, halved and finely sliced
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons sweet rice flour**
  • 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 cup dry white wine
  • 1 quart organic, low-sodium chicken stock*
  • 1 medium redskin potato, scrubbed, unpeeled
  • 1 four-ounce goat cheese log, sliced into 6 thin slices
  • Parsley, freshly chopped
  • 1 scallion

Instructions

  1. Place butter and 2 tablespoons of olive oil in a large soup pot or Dutch oven and heat over medium-high. Add leeks and shallots. Reduce heat to medium and sauté approximately 5 minutes until leeks and shallots are tender, taking care not to over-brown them. Add garlic, salt, and pepper and sauté another two minutes. Stir in the rice flour and cook another 1 to 2 minutes. Add thyme sprig and wine. Increase temperature to medium-high and cook until wine has reduced by half and starts to thicken. Stir in chicken stock until well-incorporated. Lower heat and let soup simmer for 20 minutes.
  2. While soup simmers, preheat oven to 375 degrees. Thinly slice the potato into six slices. Brush with olive oil, sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 10 to 12 minutes, flip, and cook another 5 minutes or until browned and crisp. Set aside until ready to serve.
  4. Divide soup among serving bowls. Garnish with a potato crisp topped with a goat cheese slice. Sprinkle with fresh parsley and freshly ground pepper.

Notes

For a vegan version – omit butter and increase olive oil or use vegan butter substitute. Use vegetable stock in place of chicken stock. Omit goat cheese or use a vegan cheese substitute. You can also substitute with regular all-purpose flour, but will not be gluten-free

Did you make this recipe?

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

Recipe by Rhonda Schuldt
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

So Fresh, So Green Gin Spritz

By
Emma Riva
-
0
A pink and purple gin spritz with a cucumber wheel in it.

I know, I know – you’ve had a spritz before. But trust me, this gin spritz from Kaitlin Fellers is like no other. The pineapple syrup gives the fruity, refreshing drink a tropical edge, balanced out with herby, almost licorice-like dashes of Peychaud’s bitters. Grab a bottle of Lawrenceville Distilling’s Jaggerbush American Dry Gin to finish off the drink with a few light botanicals. 

About Lawrenceville Distilling’s Gin

This gin spritz uses a dry gin, with a huge roster of botanicals, floral notes, and a peppery finish. Lawrenceville Distilling is a small distiller in Pittsburgh, known also for their absinthe. If you can’t order from them, try to find a gin with a similar flavor profile. For more about picking a gin for a cocktail, you can read our liquor education piece All About Gin.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

So Fresh, So Green Gin Spritz

  • Author: Kaitlin Fellers
Print Recipe

Description

A new take on a spritz.

Ingredients

Scale
  • 5 dashes Peychaud’s bitters
  • 2 slices muddled cucumber
  • 3/4 oz lime juice
  • 3/4 oz pineapple syrup
  • 1 ½  oz. Jaggerbush American Gin

Instructions

  1. Muddle cucumber in your small tin, add all ingredients, and shake to combine.
  2. Double strain into a Collins glass, then top with seltzer and ice.

Did you make this recipe?

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

Recipe by Kaitlin Fellers
Photography and styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition.

1...717273...283Page 72 of 283

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.