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Creamy Chipotle Chicken Enchilada Skillet

By
Anna Franklin
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0
Creamy enchilada with limes and garnishes in a skillet

This Creamy Chipotle Chicken Enchilada Skillet is comfort food made easy. Rotisserie chicken, smoky chipotle peppers, green chiles, and a splash of cream come together in a rich, flavorful sauce. Flour tortillas and plenty of melted cheese top it all off, baked until golden and bubbly. Serve with avocado, lime, and cilantro for a fresh finish.

What are Enchiladas?

Enchiladas are tortillas rolled around a filling, covered in sauce, and baked until warm and soft. They can be filled with chicken, beef, beans, or veggies, and topped with cheese, sour cream, or fresh herbs. They’re hearty, comforting, and easy to customize into a delicious meal like the Creamy Chipotle Chicken Enchilada Skillet.

What is the Enchilada Sauce?

Enchilada sauce is what makes the dish special. Red sauce is smoky and rich, green sauce is bright and tangy, and creamy chipotle sauce adds a little heat and smoothness. Whether homemade or from a jar, it brings all the flavors together.

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Creamy enchilada with limes and garnishes in a skillet

Creamy Chipotle Chicken Enchilada Skillet

  • Author: Anna Franklin
Print Recipe

Description

A creamy, smoky skillet dinner made with rotisserie chicken, chipotle peppers, tortillas, and melted cheese, baked until golden and bubbly.

Ingredients

Scale
  • 1 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 rotisserie chicken, shredded and picked from the bone
  • 1 jar red enchilada sauce (we used the brand Siete)
  • 1/4 cup chopped chipotle peppers in adobo
  • 1 – 4 oz can diced green chiles
  • 1 cup heavy cream
  • 1 cup shredded Mexican cheese blend
  • 4–5 flour tortillas
  • avocado, limes, and cilantro for garnish

Instructions

  1. Preheat oven to 400 degrees
  2. In a cast iron skillet, sauté the chopped onion in 1 tablespoon of olive oil until fragrant.
  3. Add the shredded rotisserie chicken to the pan along with the enchilada sauce, chipotle peppers, green chiles and heavy cream. Stir over medium heat, until everything is evenly combined.
  4. Top with flour tortillas and shredded cheese. Bake until bubbly and brown.
  5. Serve with sliced avocado, lime wedges, and fresh cilantro.

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 Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Great Recipes to Make with Pumpkin

By
Table Magazine
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0
Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

James Beard Award-winning author (and all-around great pal of TABLE Magazine) Cheryl Alters Jamison looked at peak fall produce part of her research into what’s delicious season by season. She was stunned by the obvious: it’s pumpkin season, for heaven’s sake! Enjoy a walk through the pumpkin patch with us. Cheryl’s recipes are easy to make, gorgeous to look at, and delightful to eat. What more could we ask for?

What to Cook with Farm-Fresh Pumpkins

Haitian Pumpkin-Beef Soup Recipe

Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

The symbol of Haitian independence and the resilience of its people, Haitians traditionally eat joumou on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since 1804, it has represented freedom and has a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows for a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

Roasted Pumpkin Salad with Goat Cheese, Pomegranates, and Pepitas

A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh cooked pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but Cheryl offers instructions for preparing your own, if you wish.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Baked Baby Pumpkins

A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Here’s the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Pumpkin Cheesecake with Gingersnap Crust

Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

The classic flavors of pumpkin and spice spark international interest each autumn, mostly in the form of overpromoted lattes and scented candles. We toe a more traditional line with this pumpkin cheesecake recipe, which leans nicely into the aromatic baking spices we all love, but pairs them with creamy cheesecake filling and cradles them in a delectable ginger snap crust. If you make one, please call us over. We’ll bring freshly ground coffee beans and our appetites.

Recipes and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Pumpkin Cheesecake with Gingersnap Crust

By
Samuel
-
0
Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

As autumn casts its golden light over us, the classic pairing of pumpkin and spice returns to center stage…here in cheesecake form.

At this time of year, pumpkin spice appears everywhere. From complex coffee shop lattes crowned with frothy, pumpkin spice-dusted foam to boutique shelves heavy with spiced candles, the aroma is inescapable. At TABLE, however, we prefer an elegantly DIY approach with delicious outcomes. This pumpkin cheesecake leans into warm, aromatic spices. Cinnamon, nutmeg, and clove signal fall’s arrival, especially when folded into a velvety cream cheese filling. A crisp ginger snap crust offers a subtle, buttery bite beneath. Baked slowly to preserve its silken texture, it’s a dessert that feels as special on a weeknight as it does after a holiday feast. If you bake one, we will join you. We will bring the the coffee beans, and the forks. And maybe a swirl of fresh whipped cream for the final flourish. Sharing the season’s best flavors is what makes them unforgettable.

Pumpkin Cheesecake Recipe

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Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

Pumpkin Cheesecake with Gingersnap Crust

  • Author: Cheryl Alters Jamison
Print Recipe

Ingredients

Scale

For the Crust:

  • 1 3/4 cups (about 12 ounces) gingersnap cookie crumbs
  • 2 tbsp packed brown sugar
  • ¼ cup unsalted butter, melted

For the Filling:

  • Three 8-oz packages cream cheese, at room temperature
  • 1 cup sugar
  • 15-oz can pumpkin puree
  • 3 large eggs plus 2 egg yolks, at room temperature
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp fine sea salt

Instructions

For the Crust:

Preheat the oven to 350 degrees.

  1. Stir together the crumbs and sugar in a medium bowl. Mix in the butter.
  2. Press mixture evenly into the bottom and about 1-inch up the sides of a 10-inch springform pan.
  3. Bake crust 8 to 10 minutes, until slightly deeper in color. Set crust aside to cool.

For the Filling:

  1. Blend cream cheese and sugar together in a stand mixer until smooth and somewhat fluffy.
  2. Add the pumpkin, eggs, vanilla and spices. Mix until smooth, stopping once or twice to scrape down the sides of the bowl.
  3. Pour filling over crust. Tap the pan gently a couple of times on the counter to release any air bubbles.
  4. Bake cheesecake about 1 hour 15 minutes, until the cheesecake looks slightly puffed and burnished, and the center is just set. Tiny cracks may be visible at the outer edge.
  5. Cool the cheesecake on a baking rack. After it has cooled 10 to 15 minutes, run a thin-bladed knife around the edge of the cheesecake to separate it from the pan sides. When cooled to room temperature, cover and refrigerate overnight. Slice and serve chilled.

Making your own Pumpkin Puree:

Preheat oven to 350 degrees.

  1. Select a pumpkin of about 2 to 2½ pounds, grown for flavor rather than jack-o-lantern looks, perhaps a sugar pumpkin, cheese pumpkin, or other “pie” pumpkin.
  2. Cut off the stem and slice the pumpkin into 4 or 6 wedges. Scoop out the seeds and stringy pulp.
  3. Place wedges on a silicon mat-lined baking sheet. Bake for about 50 minutes, until very soft.
  4. When cool enough to handle, scoop pumpkin meat away from the skins. Puree the pumpkin in a food processor. Remove any fibrous strings that remain. You should have about 2 cups of pumpkin puree, good for any of the recipes here that call for a 15-ounce can of pumpkin puree. It can be kept refrigerated for a few days or frozen for several months.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Baked Baby Pumpkins

By
Samuel
-
0
A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked baby pumpkins are the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Serving Suggestions for Your Baked Baby Pumpkins

Serve these tasty gems with your favorite roasted meat or fish dish, alongside a serving of cold weather greens. The natural bitterness of kale and radicchio makes an excellent counterbalance with the earthy sweetness of roasted pumpkin.

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A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked Baby Pumpkins

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Decorate your fall plate with baked baby pumpkins.

Ingredients

Scale
  • 6 miniature single-serving pumpkins, tops cut off “jack-o-lantern” style and seeded
  • Olive oil
  • Fine sea salt
  • 6 tbsp (3/4 stick) unsalted butter
  • ¼ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground dried red chile, preferably New Mexican or ancho
  • ¼ tsp ground coriander

Instructions

Preheat the oven to 350 degrees. Lightly oil a shallow baking dish.

  1. Coat the pumpkins and their lids lightly with oil, inside and out.
  2. Sprinkle the interiors of each lightly with salt.
  3. Place the pumpkins in the dish and top each with its lid. Bake for 50 to 55 minutes, or until soft and lightly browned. Leave the oven on.
  4. Melt the butter in a small pan over medium-low heat and mix in the brown sugar, cinnamon, red chile, and coriander. Drizzle the mixture inside each of the pumpkins. Replace the lids afterward. Bake for an additional 10 to 15 minutes, until very soft but still holding their shape. Serve hot.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

By
Samuel
-
0
A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh roasted pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but instructions follow for preparing your own, if you wish. However you garnish the salad, and whatever other ingredients you use to customize it, your Roasted Pumpkin Salad is sure to be a hit on an autumn afternoon.

How Do You Roast a Pumpkin?

1. Prep the pumpkin

  • Preheat oven to 350 °F.
  • Slice the pumpkin in half and scoop out the seeds. Save them for roasting on their own!
  • Leave the skin on because it’s easier to separate the flesh from the skin after roasting.

2. Season the pumpkin

  • Place the halves flesh side up on a baking sheet.
  • Rub olive oil into the flesh and sprinkle a little salt. Or use vinaigrette dressing (see below).
  • If you’re feeling fancy, sprinkle a bit of sweet paprika on, as well. 

3. Roast the pumpkin

  • Bake for 45–50 minutes, until soft (like a properly cooked potato). 

4. Scoop and serve (or save)

Use immediately by placing the pumpkin making mashed pumpkin in a stand mixer, adding butter or olive oil, salt, black pepper, and a dash of dried sage. Or refrigerate in a sealed container until you’re ready to use it in a recipe like the Roasted Pumpkin Salad below!

5. Pair your Roasted Pumpkin Salad with a lovely wine!

A classic rosé from Provence, replete with minerality and dry with just a touch of fruit, will complement the natural sweetness of roasted pumpkin.

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A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

  • Author: Cheryl Alters Jamison
Print Recipe

Description

A salad that sings the flavors of fall.

Ingredients

Scale

For the Vinaigrette:

  • ½ cup vegetable oil or other neutral-flavored oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp rice vinegar or white vinegar
  • 1 small shallot, minced
  • 2 tsp sugar
  • ¼ tsp fine sea salt

For the Salad:

  • One 2½– to 3-pound sugar or pie pumpkin, cut into 6 wedges and seeded
  • Several handfuls frisée or another sturdy green lettuce
  • Several handfuls red oak leaf lettuce, leaves of red endive or radicchio, or more frisée
  • 6 oz creamy goat cheese like chèvre, crumbled
  • ½ to ¾ cup pomegranate arils (about 1 pomegranate)
  • ¼ cup toasted salted pepitas (hulled pumpkin seeds)
  • Flaky sea salt, such as Maldon, or fleur de sel

Instructions

For the Vinaigrette:

  1. Place all the ingredients in a glass bowl and combine. Stir well with a small whisk or fork until the ingredients are mixed.
  2. Taste and adjust the seasoning.

For the Salad:

  1. Preheat the oven to 350 degrees. Grease a baking sheet or line it with a silicon mat.
  2. Place the pumpkin slices on the baking sheet, brush each with about a teaspoon of vinaigrette and bake for 45 to 50 minutes, until soft.
  3. Let cool briefly. Slice the wedge lengthwise into three thinner crescents, then slice the skin away from the pieces.
  4. Arrange a bed of the greens on a platter or in a large shallow bowl. Tuck red lettuces around the greens. Tuck pumpkin pieces around and throughout the salad. Drizzle with more vinaigrette. Scatter cheese, pomegranate arils, and pepitas over the salad, sprinkle with salt, and serve.

To Prepare Pepitas from Pumpkin Seeds: 

  1. Rinse pumpkin goo away from the seeds as best you can.
  2. Put seeds in a pan with water to cover by a couple of inches. Bring to a boil and boil for about 10 minutes.
  3. Drain seeds and lay them out on a clean dishtowel or paper towels. Let cool and dry on the surface. Roll over the seeds lightly with a rolling pin or wine bottle. The outer shells will crack and, with your fingers, you can then work out the green seed pods, the pepitas.
  4. Toss the pepitas with just a touch of oil. Sauté in a small heavy skillet until just fragrant, and sprinkle lightly with salt.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

By
Samuel
-
0
A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges, too. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Wonton Wrappers in a Ravioli Recipe?

Why not? Wonton wrappers are a clever shortcut for easy homemade ravioli, offering a delicate texture without the labor of rolling pasta from scratch. Their thinness ensures quick cooking, making them perfect for tender fillings like ricotta, spinach, or roasted pumpkin. Simply spoon the filling onto one wrapper, brush edges with water, top with another, and press or crimp to seal. They cook in no time: boil for just 2–3 minutes until translucent, then plate and baste gently with sauce. This simple swap saves time while delivering authentic flavor!

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A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Pumpkin-Stuffed Ravioli bursts with creamy pumpkin.

Ingredients

Scale

For the Sauce:

  • 4 tbsp (½ stick) unsalted butter
  • 2 garlic cloves, sliced thinly
  • ½ cup chicken or vegetable stock
  • 1 tbsp minced fresh sage
  • ¼ tsp fine sea salt, or more to taste

For the Pasta and Filling:

  • 15-oz can pumpkin puree
  • ¾ cup ricotta cheese
  • ½ cup grated Parmigiano or Pecorino Romano cheese, or a combination of the two
  • 3 oz finely chopped hazelnuts (about ½ cup)
  • 1 tbsp minced fresh sage
  • ½ tsp fine sea salt, or more to taste
  • About 40 wonton wrappers (have extras on hand in case some tear, or you end up with extra filling)

To garnish: 

  • Shredded Parmigiano or Pecorino Romano cheese
  • ¼ cup coarsely chopped hazelnuts, toasted in a dry skillet
  • Fresh sage leaves or sprigs

Instructions

For the Sauce:

  1. Warm the butter in a small skillet over medium heat. Add the garlic and sauté it for a couple of minutes, until it just begins to color.
  2. Remove the garlic with a slotted spoon and discard it. Continue heating the butter, stirring it frequently. The aroma will begin to turn nutty as the milk solids turn into golden brown specks.
  3. Add the remaining sauce ingredients and simmer the mixture for several minutes to reduce the stock a bit and combine the flavors. Reserve.

For the Pasta and Filling:

  1. Mix together in a medium bowl the pumpkin, cheeses, hazelnuts, sage and salt.
  2. Spoon 1 scant tbsp of filling in the center of a wonton wrapper. Wet the edges of that wrapper and the edges of a second wrapper.
  3. Top the filling with the second wrapper and press down firmly on each side to make a tight seal. Use the tines of a fork to crimp the edges, or use a decorative pastry cutter or ravioli crimper to further seal the edges.
  4. Set the ravioli on a platter or baking sheet to dry out a bit while you form the remaining “pillows”.
  5. Repeat with the remaining filling and wonton wrappers. The recipe makes about 20 large ravioli.
  6. The ravioli can be cooked immediately or covered and refrigerated for up to a day.
  7. Heat several quarts of salted water in a large saucepan or stockpot. When the water comes to a rolling boil, gently slide in the ravioli. Unless your pot is quite large, it may be easier to cook the ravioli in two batches, to make sure none stick together.
  8. Cook just 3 to 5 minutes, until the dough is tender and no longer gummy. Scoop out ravioli with a slotted spoon and drain them gently. Transfer them to individual plates or shallow bowls.
  9. Quickly reheat the sauce, stirring to combine it, and spoon it equally over the ravioli. Garnish each serving with cheese, a sprinkling of nuts, and sage leaves or sprigs.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Haitian Pumpkin-Beef Soup (Joumou)

By
Samuel
-
0
Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

What is pikliz?

Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.

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Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

Haitian Pumpkin-Beef Soup (Joumou)

  • Author: Cheryl Alters Jamison
Print Recipe

Description

A symbol of Haitian independence and resilience.

Ingredients

Scale

For the Pikliz:

  • 1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
  • 2 cups shredded cabbage
  • ½ medium yellow onion, coarsely grated
  • 1 medium carrot, coarsely grated
  • 1 small celery rib, minced
  • 1 green onion, with light green top, sliced thin
  • 1½ tsp salt
  • ½ tsp whole black peppercorns
  • 2 whole cloves
  • 1½ cups white or cider vinegar, or more as needed

For the Soup: 

  • 1 lb boneless beef chuck, cut into ½ cubes
  • Juice of 1 medium lime
  • 1/3 cup pikliz
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 green onions, sliced, plus more for garnish
  • 1 tsp fine sea salt, plus more to taste
  • ½ teaspoon dried thyme
  • 2 tbsp vegetable oil or other neutral-flavored oil
  • 2 medium carrots, sliced
  • 1 leek, dark green tops discarded
  • 15-oz can pumpkin puree
  • 5 cups water, or more as needed
  • 6 oz red waxy potatoes, chunked
  • ½ small cabbage, chunked
  • 1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
  • 1 tsp fine sea salt, or more to taste
  • ½ cup uncooked vermicelli or fideos

Instructions

For the Pikliz:

  1. Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
  2. Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
  3. Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.

For the Soup:

  1. Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
  2. Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
  3. Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
  4. Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
  5. Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
  6. Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Eggplant Recipes That Are Simple But Delicious

By
Kylie Thomas
-
0
A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

It doesn’t take much to cook up an eggplant recipe that tastes like it came from a 5-star kitchen. With just a few eggplants from your local farmers market, you can make anyone a fan of eggplant. A blend of seasonings, various cooking methods, and a bit of passion, take this vegetable from basic to brilliant. Let us know if you still see eggplant the same way after making a couple of these simple recipes.

Eggplant Recipes That Are Simple But Delicious

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

A dish of rye crisps topped with tomato ragout and wine glasses surrounding the dish.

The traditional flavors of the Middle East dress up eggplant in this Batarsh and Tomato Ragout recipe. A savory tomato sauce coats wood-fired eggplant in a spread that you’ll want to eat by the spoonful. It tastes wonderfully complex, but it’s easier to put together than you’d think.

Savory Eggplant Jam with Homemade Crackers

A plate holds an Eggplant Jam that sits beside an array of placed homemade crackers on another small plate.Try Savory Eggplant Jam with Homemade Crackers as a snack or appetizer for a dinner party. You’ll fall for the delicate, savory flavor and crispy crunch of perfectly made crackers. Though if you are looking to ditch the extra carbs, you can always exchange the homemade crackers for carrot sticks or other vegetables.

Low-Carb Eggplant Napoleon

two slices of eggplant with hummus in between and a yogurt sauce with cherry peppers, Kalamata olives, and sesame seeds on top. Low Carb Eggplant NapoleonThis healthy lunch option takes roasted or pan-fried eggplant slices and slathers them in hummus-sour cream, greek yogurt, and tomatoes, olives, and sesame seeds. The best part is you don’t have to worry about the breading of regular Eggplant Napoleon, though you will still get the same great flavor and crisp.

Sticky Eggplant with Pickled Garlic Blossoms

Sticky eggplant in a. bowl with garlic blossoms on top of a piece of granite.Japanese eggplants, bathed in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and honey alongside pickled garlic blossoms. This dish will take you on a quick trip to Southeast Asia. 

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate This recipe may look complicated at first glance, but when you break down each element, it’s clear that you’ll be able to put together a dinner that’s impressive and simple to master. The Eggplant Compote is truly the star here and can be cooked in less than half an hour to add to any dish of your choosing.

Sweet Fried Eggplants

A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Honey is the key to making these eggplants so delectable. Withis quick snack will be your go to for in between lunch and dinner or even breakfast and lunch. Or, you can also serve it along with a salad and make a vegetarian meal out of this recipe.

Martha Stewart-Inspired Stacked Eggplant Parmesan

A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

One of our favorite eggplant recipes is this Martha Stewart-Inspired Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce.

Eggplant and Smoked Mozzarella Tart

An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Each slice of this Eggplant and Smoked Mozzarella Tart offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

Story by Kylie Thomas

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Asparagus Ravioli

By
Jordan Snowden
-
0
An above shot of Asparagus ravioli on a small white plate.

Celebrate asparagus season in the most delicious way with this handmade Asparagus Ravioli recipe—complete with a zesty preserved lemon vinaigrette that adds a bright, unexpected twist. From kneading silky egg pasta to blending a rich, creamy filling of asparagus, Parmesan, and cream cheese, this dish is a rewarding kitchen project that turns simple ingredients into something truly special. Whether you’re looking for a spring dinner centerpiece or a fresh take on homemade pasta, this Asparagus Ravioli delivers vibrant flavor, impressive presentation, and the satisfaction of scratch cooking.

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An above shot of Asparagus ravioli on a small white plate.

Asparagus Ravioli

  • Author: Kristin Butterworth
  • Yield: Serves 4-6 1x
Print Recipe

Description

Celebrate asparagus season in the most delicious way.

Ingredients

Scale

Egg Pasta

  • 2 ½ cups 00 farina flour
  • ¾ tsp kosher salt
  • 2 whole eggs
  • 3 egg yolks
  • 1 tbsp olive oil

Asparagus Ravioli Filling

  • 1 lb asparagus, roughly chopped
  • 6 tbsp cream cheese
  • ¼ cup Parmesan cheese
  • ½ tsp minced garlic
  • Salt and pepper, to taste

Preserved Lemon Vinaigrette

  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 3 tbsp preserved lemon, brunoise-cut or small dice
  • Salt and pepper, to taste

Instructions

Egg Pasta

  1. In a KitchenAid or similar mixer combine the flour and salt. Add eggs, yolks, and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
  2. Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 40 minutes.
  3. Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dishtowel when not in use. Using a pasta roller, set to the thickest (widest) setting, roll one piece of dough out onto a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
  4. Reduce the setting, and repeat rolling and folding the dough, passing it through the machine until you reach the “number 2” thickness.
  5. Cut the pasta into desired size for the raviolis. Place cut pasta on a flour-dusted sheet tray and cover with a dishtowel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top.

Asparagus Ravioli Filling

  1. Bring a medium pot of well-salted water to a boil over high heat. Have ready a bowl of ice water to shock the asparagus to stop the cooking process. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. In a food processor (or by hand), chop the asparagus very finely and transfer to a medium bowl. Add the cream cheese, Parmesan, and garlic to the chopped asparagus; mix well. Season to taste with salt and pepper.
  2. For the ravioli: Arrange your cut pasta on a work surface. Put 1 level tablespoon of the asparagus filling in the center of each piece of dough. Using a spray bottle, moisten the edges of each with water. Top each with another piece of pasta and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth or freeze until ready to use.

Preserved Lemon Vinaigrette

  1. Combine all ingredients in a small mixing bowl with a whisk. The honey and Dijon should emulsify the vinaigrette but you will need to mix before serving. Feel free to adjust the dressing with salt and pepper and maybe some additional honey if needed.

Did you make this recipe?

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

Recipe and Food by Chef Kristin Butterworth
Story and Prop Styling by Keith Recker
Photography by Dave Bryce

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Watermelon Steak Salad

By
Jordan Snowden
-
0
An above shot of a bowl filled with brightly colored fruit, making up a watermelon steak salad.

Watermelon has always been that one fruit that can spark up nostalgia for me: it’s a remembrance of summer evenings or afternoon family picnics. On any given summer night, my mother and father would have a watermelon wedge waiting for me; it was just something that was always there. It’s also one of those ingredients that tends to go well with a variety of flavors. Be it spicy, salty, tart, acidic, or bitter – they all seem to work. This time of year is great for many other fruits and vegetables – tomatoes, radish, bitter greens, and other melon varieties – which, luckily, all complement watermelon very well. This Watermelon Steak Salad dish will show that although watermelon is great on its own, there are many flavor profiles that pair great with it, too.

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An above shot of a bowl filled with brightly colored fruit, making up a watermelon steak salad.

Watermelon Steak Salad

  • Author: Steve Paul
Print Recipe

Description

This dish will show that although watermelon is great on its own, there are many flavor profiles that pair great with it, too.

Ingredients

Scale

Watermelon Steak Salad

  • 1/4 seedless watermelon
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp lemon zest

Mint Labneh

  • 1 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/4 cup heavy cream
  • 3/4 tsp salt
  • 3 tbsp mint, chopped
  • 3 tbsp parsley, chopped

Citronette

  • 2 lemons, zest and juice
  • 1 lime, zest and juice
  • 1 1/2 tsp chopped garlic
  • 1/4 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tsp ground black pepper
  • 1 tbsp salt
  • 1 cup olive oil

Pickled Coix Seed

  • 1/4 cup coix seed
  • 1/4 cup white vinegar
  • 1 cup water
  • 1 pinch of turmeric
  • 1 tbsp sugar
  • 1 1/2 tsp salt

Jicama Relish

  • 1/2 cup jicama, peeled, small dice
  • 1/2 cup cantaloupe, peeled and deseeded, small dice
  • 1/4 cup pickled coix seed
  • 2 tbsp chopped chives
  • 1/4 citronette

Bread-and-Butter-Cucumber

  • 1/2 seedless cucumber, small dice
  • 2 cups apple cider vinegar
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 1/2 tsp turmeric
  • 3/4 tsp celery salt

To assemble: 

  • 1 tbsp black sesame seed
  • 1 tbsp toasted white sesame seed
  • 1/2 cup feta, crumbled
  • 1/4 watermelon radish, thinly shaved, stored in ice water
  • 1/2 fennel bulb, thinly shaved
  • 1 head blonde frisee, picked
  • 1/2 jalapeño, thinly shaved
  • 6 cherry heirloom tomatoes, halved
  • 1 grapefruit, supremed
  • 2 mint leaves
  • Olive oil, to garnish

Instructions

Watermelon Steak Salad

  1. Cut off the rind and cut into steaks ¾-inch thick, 4 inches long, and 2 1/2 inches wide, 3 to 4 steaks depending on the size of the melon. Mix the salt and sugar together and sprinkle on the steaks. Top the steaks with the lemon zest and seal in a Ziplock bag, removing as much air as possible, and set in the refrigerator with a weight on top of it. A dinner plate or two would be fine.

Mint Labneh

  1. Using a strainer and cheesecloth, strain some of the liquid out of the yogurt for an hour or longer if you can. Once strained, add all ingredients together in a blender and blend until smooth.

Citronette

  1. Add all ingredients except the oil in a blender and blend until smooth. With the blender running, start adding the oil slowly with a thin stream until all incorporated.

Pickled Coix Seed

  1. Add all ingredients in a pot and bring to a simmer for 20 minutes until fully cooked through. Strain and cool in ice water.

Jicama Relish

  1. Toss all ingredients together in a bowl, place in the refrigerator and allow to sit and marinate for an hour.

Bread-and-Butter-Cucumber

  1. Put the cucumber in a jar and bring the remaining ingredients to a boil and allow to cool before pouring over the cucumber. Allow to sit for a few hours before using – the longer the better.

To assemble: 

  1. Take out watermelon steaks and allow to dry on paper towels to remove any liquid. Put a spoonful of mint labneh in the middle of the plate and form a circle, then place the watermelon in the middle of the labneh and top with the sesame seeds. Cover the top of the steak with a thin layer of the jicama relish, and top with some crumbled feta and three watermelon radishes.
  2. Mix a salad with shaved fennel, frisee, and dress with citronette, and build over the steak. Garnish with shaved jalapeño, bread-and-butter cucumber, tomato, grapefruit, and torn mint leaf. Drizzle olive oil over the entire dish and serve.

Did you make this recipe?

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

Story by Maggie Weaver
Photography by Dave Bryce
Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Recipe by Chef Steve Paul
Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

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