Subscribe
Home Blog Page 82

Cocoa-Banana Cookies

By
Abdul Rafay
-
0
A delicious chocolatey treat with ripe banana and chocolate chips.

Maybe the monkeys had the right idea when they chose the banana as their fruit of choice. This versatile ingredient is great on its own but gets an upgrade when it’s combined with other ingredients. Think banana bread, banana and peanut butter sandwiches, banana pudding, and so many other essential recipes. Our Cocoa-Banana Cookies are no exception to this rule. This easy recipes combines ripe bananas, dark cocoa, and chocolate chips for a rich, soft treat. Perfectly sweet and easy to make. And we know we sound crazy but they’re even better enjoyed frozen!

How to Tell Bananas are Ripe

We know the old school way of inspecting a banana’s color, and assuming the yellowest is the ripest. In all actuality, there are other elements you want to look for besides just the yellow. While you may think that an all yellow banana is better than one sporting some dark brown spots, you would be wrong. In fact, those brown spots guide you to the best of the bunch, especially for baking. You can also gently squeeze the banana to get a better idea of its ripeness. A ripe banana will give slightly, but shouldn’t be mushy. Lastly, you can trust your nose if you’re trying to decide between two good-looking bananas. You should be smelling a sweeter, fruity aroma.

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 delicious chocolatey treat with ripe banana and chocolate chips.

Cocoa-Banana Cookies

  • Author: Stephanie Sullivan
Print Recipe

Description

A decadent chocolate cookie with the softness of ripe bananas.

Ingredients

Scale
  • 1½ cups flour
  • ¾ cup whole wheat flour
  • ½ cup dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks butter, softened
  • 1½ cup turbinado sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cup bananas, ripe, mashed
  • 1½ cup chocolate chips

Instructions

  1. Cream butter and sugar. Beat in eggs and vanilla.
  2. Add mashed banana to the mixture. Mix dry ingredients and add slowly to the creamed mixture. Stir in chocolate chips.
  3. Bake by spoonfuls on an ungreased baking sheet in a 350° oven for 12 minutes.

Notes

  • These are absolutely the best if you store them in the freezer and eat them frozen!!!

Did you make this recipe?

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

Recipe by Stephanie Sullivan
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Moroccan Spiced Lamb Stuffed Peppers

By
Abdul Rafay
-
0
A colorful and vibrant dish featuring roasted baby sweet peppers stuffed with a flavorful Moroccan-spiced ground lamb mixture, garnished with dollops of creamy coriander yogurt, olive tapenade, and fresh mint leaves.

This Moroccan Spiced Lamb recipe was a part of our end-of-summer party to celebrate the last warm evening of the year, but its spices can also be a warming ingredient for the cold months. The coriander yogurt sauce and olive tapenade are optional additions, but if you are making it for a big party, they’re great ways to balance the savory flavor of the lamb with acidity and tartness.

The History of Lamb in Moroccan Cooking

Lamb is the most common meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. All meat in the Islamic world has to be halal. So, pork is out, and all meat has to be slaughtered humanely. However, there’s a deeper reason that lamb is popular in Moroccan cuisine. In the Arab world, lamb is a symbol of abundance that hosts often serve to show their generosity to the guests.

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 colorful and vibrant dish featuring roasted baby sweet peppers stuffed with a flavorful Moroccan-spiced ground lamb mixture, garnished with dollops of creamy coriander yogurt, olive tapenade, and fresh mint leaves.

Moroccan Spiced Lamb Stuffed Peppers

  • Author: Chef Kevin Hermann
  • Yield: Serves 10-12 people 1x
Print Recipe

Ingredients

Scale
  • 36 ea Stuffed baby sweet peppers
  • 2 cup Olive tapenade
  • 2 cup Coriander yogurt
  • 12–15 ea Mint Leaves
  • 1 tbsp plus 1 tsp Extra virgin olive oil
  • 1 tbsp plus 1 tsp Sea salt

Moroccan Lamb Stuffed Peppers

  • 4 lb Lamb, fresh ground
  • ½ lb lamb fat, ground
  • 10 oz Onion, Spanish, ground
  • 12 ea Garlic clove, ground/minced
  • 1/3 cup Ras al Hanout Spice blend
  • ½ cup Parsley, chopped fine
  • ¼ cup Cilantro, chopped fine
  • ½ cup Bread crumb
  • ½ cup Heavy cream
  • 3 ea Eggs, whole
  • 2 tbsp Salt
  • 36 ea Baby sweet peppers, split vertically, seeds removed. Leave the stem section as much as possible
  • 1 tbsp plus 1 tsp Extra virgin olive oil

Coriander Yogurt

  • 3 cup Greek yogurt, plain flavor
  • 2 tbsp Coriander toasted, crushed
  • 1 tsp Cumin, ground
  • 1 tsp Black pepper, ground
  • 2 Lemon, zested
  • 2 T Extra virgin olive oil

Olive Tapenade

  • 2 cup Mixed olives, pitted, rough chopped
  • 1 tsp Garlic, minced
  • 2 tbsp Parsley, chopped fine
  • 1 Orange, zested
  • ¼ cup Extra virgin olive oil

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl combine lamb, lamb fat, onions, garlic, Ras al Hanout, parsley and cilantro. Mix throughly until homogenous and fully incorporated. Reserve mixture.
  3. In a separate smaller mixing bowl combine bread crumbs, heavy cream and eggs. Mix until bread crumbs are thoroughly soaked and eggs are incorporated.
  4. Add bread crumb mixture to ground lamb mixture. Combine until thoroughly mixed. This mixture will resemble meatloaf. Reserve for stuffing the peppers.
  5. Lay the peppers on a prepared sheet tray cut side up. Drizzle with olive oil and season with salt and ground black pepper.
  6. Place 2.5 oz of mixture into each pepper. Top off each pepper with any remaking lamb mixture.
  7. Bake peppers for 20-25 minutes, until internal temperature reaches 165 degrees.
  8. Remove from the oven and cover for 10 minutes. Reserve for plating.

Coriander Yogurt

  1. Combine all ingredients until fully incorporated.
  2. Reserve for plating.

Olive Tapenad

  1. Combine all ingredients in a small mixing bowl. Combine until fully mixed.
  2. Reserve for plating.

Plating

  1. Place several dollops of yogurt on the plater. Artfully arrange the peppers in the dish, stack them gently if needed.
  2. Place several large dollops of yogurt in between and on the peppers. Speckle the top with it.
  3. Place the olive tapenade around the peppers in the same fashion as the yogurt. Have fun with it. There is no right way. As I say to my chefs: “Express yourself!”
  4. Garnish with fresh mint sprigs, both whole and some torn if they are large mint leaves.
  5. Drizzle the dish with EVOO and enjoy.

Did you make this recipe?

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

Recipe by Chef Kevin Hermann
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Prosciutto and Sourdough with Apple Butter

By
Abdul Rafay
-
0
A plate featuring slices of toasted sourdough bread topped with thin slices of prosciutto, dollops of apple butter, shredded aged cheddar cheese, and drizzles of balsamic glaze and olive oil.

This Prosciutto and Sourdough is the perfect recipe for any gathering. It’s shareable, durable, and has two classic crowd-pleasers: meat and carbs. For our end of summer party, we also added apple butter to the bread for an bit of extra sweet decadence. You can choose to omit that for simpler preparation, if you’d like, but we think this Prosciutto and Sourdough is worth the wait.

About Prosciutto

Prosciutto, like many other renowned European foods, is the subject of complex regional feuds about who can and cannot produce it. The perhaps-best known Prosciuttio is Prosciutto di Parma, from the Emilio-Romagna region. Prosciutto di San Daniele from Friuli-Venezia Giulia is another high-quality type of prosciutto.

The techniques used to make them differ in a few respects, the main one being salt: Prosciutto di Parma is rubbed with salt at the start of the aging process, and is thus a bit saltier. Prosciutto di San Daniele is, for lack of a better word, hammier because it is less salt-forward in the tasting experience. The prosciutto you find vacuum-packed at a standard supermarket may be American-made, and thus neither Parma nor San Daniele.

If you want to impress a food snob, start talking about the origins of your prosciutto the same way you would wine…but first, taste your way into connoisseurship. You’ll enjoy the process, and you’ll emerge with a preference based on experience.

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 plate featuring slices of toasted sourdough bread topped with thin slices of prosciutto, dollops of apple butter, shredded aged cheddar cheese, and drizzles of balsamic glaze and olive oil.

Prosciutto and Sourdough

  • Author: Chef Kevin Hermann
  • Yield: Serves 12 1x
Print Recipe

Description

A perfect starter for a summer meal.

Ingredients

Scale

For the prosciutto:

  • 24 ea Prosciutto, sliced paper thin
  • 2 cup Apple butter
  • 8 oz Aged cheddar cheese
  • ½ cup Balsamic vinegar glaze
  • ½ cup Extra virgin olive oil
  • 12 ea Sourdough sliced, or your favorite crusty-rustic bread

For the apple butter:

  • 8 ea Apples, granny smith or honey-crisp apples (skin on, core removed, large chunks)
  • 3 tbsp Butter
  • ½ cup Sugar
  • ½ cup Brown sugar
  • 2 tbsp Vanilla extract
  • 2 tbsp Cinnamon, ground
  • 1 tbsp Allspice, ground
  • 1 tbsp Ginger, ground
  • 1 tsp Nutmeg, ground
  • 4 cup Apple cider
  • 3 tbsp Butter, cubed small

Sourdough Toast

  • 12 ea Sourdough slices
  • ¼ cup Extra virgin olive oil
  • 1 tbsp Sea salt

Instructions

For the apple butter:

  1. In a heavy bottom sauce pot over medium heat add the 3tbsp butter and brown until nutty aroma.
  2. Add the cut apples and stir into browning butter. Add sugar, brown sugar, vanilla and remaining spices.
  3. Stir to combine all ingredients and add apple cider.
  4. Bring mixture to a simmer and turn heat to low. Stir consistently to keep mixture from sticking.
  5. Cook down the apple mixture until almost dry. This will take 1 – 1.5 hrs. Time takes time here, but enjoy the aroma as the mixture reduces.
  6. Once mixture has reduced, turn off heat and purée the mixture with immersion blender adding remaking 3 tbsp of butter until smooth.
  7. Allow mixture to cool fully.
  8. Refrigerate for up to 7 days.

For the sourdough toast:

  1. Preheat oven to 375 degrees.
  2. Lay sliced bread on baking sheet tray.
  3. Brush bread with EVOO and sprinkle with sea salt.
  4. Toast in oven until golden brown on the edges.
  5. Allow to cool prior to serving.

Plating:

  1. Spread 1 tbsp of apple butter onto each slice of toasted sourdough.
  2. Gently fold and feather the prosciutto on the toast. 2 slices of prosciutto for each slice of sourdough toast.
  3. Sprinkle the toast with the aged cheddar.
  4. Drizzle with balsamic glaze and EVOO.
  5. Pinch of sea salt helps to add an extra flavor pop.

Did you make this recipe?

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

Recipe by Chef Kevin Hermann
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Turmeric Lemon Beignets

By
Emma Riva
-
0
Powdered sugar topped beignets sit in a black bowl while a plate of beignets sits unfocused in the back.

Are donuts not your thing? Our Turmeric Lemon Beignets is a spin on a French and Cajun beignet recipe. It combines the vibrant flavors of turmeric and lemon to create a unique and unforgettable treat. It’s sweet and decadent but also savory, with the anti-inflammatory benefits of turmeric.

About Beignets

The word beignet literally means “bump,” fitting to the shape of this adorable pastry. They originated in France, but really rose to prominence in New Orleans with French colonists coming to the American South. They’ve become a big part of Creole cooking, and are a great thing to eat for Mardi Gras, when the whole point is to gorge yourself on fattening decadence before a lean Lent. If Turmeric Lemon Beignets don’t take you all the way to that party time feeling, try our Mardi Gras cocktails.

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
Powdered sugar topped beignets sit in a black bowl while a plate of beignets sits unfocused in the back.

Turmeric Lemon Beignets

  • Author: Gabe Gomez
Print Recipe

Description

A new way to enjoy donuts.

Ingredients

Scale
  • 1/2 cup warm water
  • 2 teaspoons active dry yeast
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup warm whole milk, about 100°F
  • 3 tablespoons sugar
  • 3 cups all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 teaspoons turmeric powder
  • 2 teaspoons lemon zest
  • Pinch of salt
  • 4 cups vegetable oil
  • 2 cups confectioners’ sugar

Instructions

  1. In a medium-sized bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and set aside for approximately 10 minutes or until the mixture becomes foamy and bubbly.
  2. Using a stand mixer fitted with the paddle attachment beat the eggs until smooth. Add warm milk and continue beating. Gradually mix in flour until the mixture is smooth.
  3. Reduce the mixer speed to low and slowly pour in the yeast mixture. Continue beating until the mixture is smooth. Add butter, turmeric powder, lemon zest, and a pinch of salt. Mix until fully incorporated and the dough is smooth.
  4. Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours.
  5. In a large enameled cast-iron pan, heat vegetable oil to 360 degrees Fahrenheit (180 degrees Celsius).
  6. Remove the dough from the refrigerator. On a floured surface, roll out the dough into a 1/4-inch thick square. Cut the dough into two-inch squares.
  7. Carefully slip the dough squares into the hot oil and fry them until they puff up and turn golden brown. Transfer the beignets to a paper towel-lined baking sheet to drain excess oil.
  8. Dust the freshly fried beignets with confectioners’ sugar and serve immediately.

Did you make this recipe?

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

Story by Gabe Gomez
Photo courtesy of Keesha’s Kitchen

Subscribe to TABLE Magazine‘s print edition

6 Cocktails for Mardi Gras

By
Emma Riva
-
0
Two cocktails brown in color in square rocks glasses

Mardi Gras is the explosive party right before Lent where over a million tourists come to the city of New Orleans to celebrate with locals on Bourbon Street in the French quarter. While the colorful beads and masks can be a little gaudy, there’s an undeniable mystique to New Orleans with its mixture of French, Spanish, and African cultures that together form the Cajun and Creole subcultures. New Orleans’ magic has enchanted everyone from Anne Rice in Interview with the Vampire to Tennessee Williams in A Streetcar Named Desire.

Whether you’re traveling or just want to celebrate at home, here are six Mardi Gras cocktails to indulge. You can also pair them with a spread of Mardi Gras recipes from New Orleans’ long history.

6 Cocktails for Mardi Gras

Sazerac

Two cocktails brown in color in square rocks glasses

The Sazerac is the “official cocktail of New Orleans.” It originated on Royal Street at the Sazerac Coffee House, hence its name. While it’s similar to an Old-Fashioned, it uses rye instead of bourbon, and what makes it special is the absinthe-washed glass you serve it in. For many, it’s their first introduction to absinthe, and it’s a popular “bartender’s choice” cocktail around the world.

Absinthe Spritz

An absinthe spritz on a white background

Absinthe was once thought to make you go mad, and while it doesn’t exactly have psychedelic effects, it does get you pretty, let’s say, impaired. But, for better or worse, that’s part of the Mardi Gras tradition. This Absinthe Spritz waters the spirit down a little bit and elevates it into the spritz craze of the 2020’s. But, reader beware: Serve this to someone expecting an Aperol Spritz and they may be in for more than they bargained for.  Get ready for a visit from the absinthe fairy…

Sidecar

Two orange, yellow cocktails in coupe glasses. sidecar cocktail

Like the Sazerac, the Sidecar has its roots in the bars of New Orleans. While the English colonists were busy being Puritans, the French and Spanish brought their love of liquor and revelery to New Orleans. And the world of American craft cocktails is all the better for it. The Sidecar originated in Europe, but found its way to New Orleans in the 1800s, and is a perfect Mardi Gras cocktail to transport you to the smoky streets of the Garden District.

Spicy Thai Pimms Cup

Golden cocktails with fresh herbs, spices, and garnishes make up a Spicy Thai Pimms Cup on a bar.

The Pimm’s Cup is the house drink at Napoleon House in the French Quarter of New Orleans, despite Pimm’s being a British liqueur. This is for those who might want to deviate from the brown liquor and try something a little healthier (or as healthy as alcohol can be, anyway). Our Spicy Thai Pimm’s Cup uses jalapeño infusions for a fun, spicy twist.

Strawberry Daiquiri

Two tall glasses hold strawberry daiquiris, frozen and topped with strawberries and lime slices as more strawberry and lime slices lay on the table below.

This daiquiri is colorful and expressive, just like the vibe of New Orleans during Mardi Gras.  The daiquiri also has a mixture of Caribbean and Spanish influences, originally coming from Cuba. When you’re drinking a daiquiri, it’s hard to be worried about anything in life. That’s the true spirit of Mardi Gras.

Gin Fizz with Rizz

The Gin Fizz with Rizz: A tall, thin highball glass with a cocktail topped with champagne on a black background with a gold cocktail shaker, lemon, and the bottle cork as styling elements.

Guess what? This is another cocktail America has the bohemian culture of New Orleans bars to thank for. (What did the thirteen colonies bring to the party? The Protestant work ethic and smallpox?) Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Steet in New Orleans. Since then, there have been many takes on it, but ours has “rizz,” perfect for Mardi Gras if you’re on the hunt for someone to try your rizz out on in the Bourbon Street bar crawls.

Story by Emma Riva

Subscribe to TABLE Magazine’s print edition.

Must-Try Wines in 2025

By
Emma Riva
-
0
A glass of wine on a green background

We’re a month and a half into 2025, and, given the weather, we may be looking for a lift. Trying a few new wines is a lovely way to change up your routine and elevate the cocktail and dinner hours. TABLE’s wine expert Adam Knoerzer suggests 4 must-try bottles.

Must-Try Wines in 2025

Sparkling

Ken Forrester “Sparklehorse” 2019 (Stellenbosch, South Africa)

Made entirely of chenin blanc, this Cap Classique is aged for 18 months on the lees, plus an additional couple of years in bottle, and offers a rich mouthful of creamy bubbles redolent of baked apple, pie crust, and pear tart.

White

Galen Glen Stone Cellar Riesling 2022 (Lehigh Valley, PA)

Some critics out there have called this Pennsylvania’s best white wine, and it’s hard to argue with that. It’s simultaneously rich in aromatics and flavors of citrus, peach, and apple. But, it remains razor sharp and light on the palate and finishes dry, too. It’s plenty juicy and delightful now, but you can hang onto this for years if you want a more honeyed and richer expression. 

Rosé

GD Vajra Rosabella 2023 (Langhe, Italy)

While we often gravitate toward southern France for pink wines, head instead to Piedmont, Italy, for this absolute delight. Made from Nebbiolo, the powerful red grape of Barolo and Barbaresco, this rosato is a gem thanks to its aromas and flavors of red raspberries, tart grapefruit, and zesty apple. This wine is incredibly food-friendly, too, and makes an excellent partner for charcuterie.

Red

Bodegas Vegalfaro “Caprasia Anfora” Bobal Crianza 2020 (Utiel-Requena, Spain)

It’s hard to believe this kind of quality comes at such a low price, but that’s often the case with Spanish wines – including this Bobal from the Valencia region. If you like dark fruits (think blackberries, mulberries, plums) with a hint of toastiness and herbs like lavender, this wine is for you. It’s bright, it’s fresh, and it’s made from organic grapes to boot.

Story by Adam Knoerzer
Photo by Lia Bekyan

Subscribe to TABLE Magazine‘s print edition.

Is There a Good Foie Gras Alternative?

By
Emma Riva
-
0
A vegan alternative to foie gras sits on a white plate on a white background

Foie gras is a great example of a food that’s more appetizing if you don’t know how it’s made. To get the best goose liver, farmers force-feed geese through a process called gavage—which includes using a tube into the protesting animals’ open mouths.

Is There a Good Foie Gras Alternative?

India, Australia, Israel, the Czech Republic, Denmark, Finland, Germany, Italy, Luxembourg, Norway, Poland, Turkey, and the United Kingdom, among others have all banned foie gras production. French law claims that foie gras is part of France’s cultural and gastronomic heritage, however. If you love the taste, but hate the cruelty, is there a path forward? At TABLE, we wondered: is there a good foie gras alternative out there?

A map of countries that have banned foie gras.
Countries where foie gras is banned in red, countries known for producing it in blue. Courtesy of Wikipedia.

Meat Alternatives to Foie Gras

There are a couple of approaches to an alternative foie gras. First, while my country of heritage, Switzerland, has banned foie gras, they also get a lot of French tourists. So, they had to come up with some alternatives, and plant-based isn’t a very popular option in Central Europe. Happy Foie out of Switzerland produces geese liver very similar in texture to foie gras, but without the cruelty of force-feeding.

Additionally, Foie Fin is goose liver without the exaggerated fat concentration, significantly less expensive but similar in texture. This is another Swiss innovation, sold at the Swiss grocery chain Migros.

An infused chicken liver is another route to go, suggested by chefs in the state of California, which banned foie gras.

Plant-Based Foie Gras

If you want a plant-based foie gras alternative, Voie Gras is a limited release, plant-based version from Nestlé, made using miso paste. “Faux gras” is a French recipe made of tempeh. Full Plants has a recipe with raw cashews, cocoa butter, nutritional yeast, and Cognac. Nuts and mushrooms mimic the fatty texture and rich flavor of foie gras…and no geese are involved.

Is there cruelty in the harvesting of cashews or the production of cocoa butter? Whatever the mean factor of those activities might be, it’s better than geese with feeding tubes. It’s also likely better for your health. If you really can’t live without foie gras, it’s worth it to know that alternatives are out there.

Story by Emma Riva
Photo courtesy of Four Paws International

Subscribe to TABLE Magazine‘s print edition.

Best Winter Comfort Food Recipes

By
Kylie Thomas
-
0
A chicken wild rice soup dish on a white background.

There are still weeks and weeks left before a glimmer of green and a whisper of warmth lightens the gloom of winter. We crave comfort. So, what do we do? Give in? Never. We light the oven and get busy in the kitchen. We feed our friends and family. And in that loving gesture we find comfort. Double down on the comfort food with these farm-to-table recipes that start with preserved goods, meats and winter produce from local farm stores. Some farm stores are even open all year long, so keep them on your shopping list even in winter.

Best Winter Comfort Food Recipes

Apple & Mustard Braised Pork

Apple mustard braised pork staged with bowls of Shenot's mustard.

Vidalia sweet onion mustard relish and jalapeño mustard bring bold flavors to this braised pork dish. Apples and apple cider also come into play, and the aromatic magic of caraway seeds helps, too. Pork shoulder, raised with care and principle, gets lifted into next level flavor with no trouble at all! All you have to do is get the ingredients and the rest is easy-peasy.

Chicken and Wild Rice Soup

A chicken wild rice soup dish on a white background.

Jennifer Schwalm of Goodness Grows Farm shares an old family recipe! This soup was made of Thanksgiving leftovers and taken to hunting camp to sustain the fathers and sons out looking for deer. It’s simple, homey goodness will sustain you, too, whether you start with the bones of a leftover turkey or a couple of chickens you prepared for dinner and keep in the freezer to make soup.

One Pan Chicken Meatballs with Creamy Orzo

A plate of chicken meatballs in creamy orzo, staged on a white table.

Nothing beats homemade, and that goes for meatballs, too. These fresh, light meatballs get their start with basil chicken sausage. The rest is simple: seasonings, breadcrumbs, and a fun in the kitchen with the kids to shape the meatballs. In no time at all you will marvel at the deliciousness.

Roasted Brussels Sprout and Balsamic Onion Galette

A Brussels sprout galette with red onion on it, cut into triangular slices.

We started this beauty off with a lovely pie crust mix. Layered on top are red onions simmered in balsamic vinegar, and shredded mozzarella and Meadow Delight cheeses. After a little time in a hot oven, you have a delicious Meatless Monday entrée which you can enjoy with a glass of dry Erie region white wine.

Winter Greens Salad

A plate of salad on a white background, paired with vinaigrette.

Fresh winter greens completely change the way you think of salads in the season of snow. Try this salad and you will be as impressed as we were with the beauty and flavor of Parisian carrots, turnips, kale, and arugula. Goodbye to boring iceberg lettuce in a bag.

Winter Veggie Bake

A bowl of Winter Veggie Bake with honeynut squash and cauliflower sits with a wood spoon inside it on a picnic table.

Winter vegetables like honeynut squash and cauliflower distill the power of sun and soil into edible form … and their sustaining magic never fails to delight! This winter delight adds Italian sausage, a lovely white wine sauce, and grated cheeses. The results? A memorable side dish or a stand-alone entrée.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Cocktail Recipes for Your 2025 Grammy Nominees

By
Kylie Thomas
-
0
2 orange cocktail in rocks glasses on a black surface with dehydrated orange slices as garnish. The front cocktail is being poured by a woman's hand

The 2025 Grammy Awards are right around the corner and we’re cheering on our favorite nominees with a matching cocktail! On February 2nd, we’ll be glued to our screens watching music’s biggest night, celebrating the year’s top artists, and anticipating who will take home those gold gramophones. But why just watch when you can elevate your Grammy viewing experience with a delicious cocktail in hand inspired by who wins? So, mix up a drink, put on your best party outfit (even if it’s just your favorite PJs), and let’s toast to another incredible year of music.

Cocktail Recipes for Your 2025 Grammy Nominees

Taylor Swift’s Shake Up the Lover 

2 tall narrow orange cocktails with a pick sugar petal and raspberry garnish with a deep red background, Taylor Swift cocktails

It’s no surprise pop goddess Taylor Swift appears all over the 2025 Grammy Nominees list. This year she’ll be going for Album of the Year, Song of the Year, Record of the Year, Pop Vocal Album of the Year, Music Video of the Year, and Pop Duo/Group Performance of the Year with Gracie Abrams. We’re throwing it back to her old hits with our Shake Up the Lover cocktail. It’s a sweet symphony of sparkling water, passion fruit simple syrup, triple sec, lime juice, and vodka. We also include a raspberry for garnish in honor of her use of classic, bright red colors. All you have to do is shake it up, shake it up. 

Teddy Swims’ Smokin’ Hot Teddy

Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

If you’ve heard Best New Artist nominee Teddy Swims’ song Lose Control, you’ve probably lost yourself in his gritty, passionate vocals. The unique sound of his voice that is so mesmerizing to hear comes from years of smoking and drinking. While his habits have slowed down, he’s still a fan of a mix of tequila and whiskey which inspired our Smokin’ Hot Teddy recipe. It’s warm and soothing, much like many of Teddy’s songs. Just be sure you don’t have one too many: that ends in a sobbing session to his album I’ve Tried Everything But Therapy. 

Sabrina Carpenter’s Short ‘n Sweet

A limoncello spritzer cocktail on a white background

She’s short (5 foot to be exact), sweet, and always ready for the bright spirits of a limoncello spritzer. Sabrina Carpenter’s Short ‘n Sweet is tangy, fizzy, and fun, much like her album from last year. While you may know her from Disney Channel, this actress is making big waves in the pop scene with her spicy lyrics and stunning smile. This year she’s up for Record of the Year, Album of the Year, Song of the Year, Best New Artist, Best Pop Solo Performance, Best Pop Vocal Album, and Best Engineered Album. Plus, her songwriter, Amy Allen is up for an award as well. 

Post Malone’s Sunflower

2 orange cocktail in rocks glasses on a black surface with dehydrated orange slices as garnish. The front cocktail is being poured by a woman's hand

Even years after his artist premiere, Post Malone is still stealing the hearts of listeners everywhere. His reach goes beyond his own music too as many of his collaborations are up for awards this year. We’re honoring one of our favorite Posty songs, Sunflower, with a summer-loving cocktail thanks to the homemade lemon simple syrup. Think of a classic Screwdriver Highball with the less acidic elements of a Cosmopolitan. At the 2025 Grammy Awards he’ll be vying for Record of the Year, Best Music Video, and Song of the Year for his feature with Taylor Swift, Best Pop Duo/Group Performance with Beyoncé, Best Country Duo/Group Performance and Best Country Song with Morgan Wallen, Best Country Album, Best Recording Package, and his songwriter Jessie Jo Dillon is also up for an award.

Beyoncé’s Queen B(ee) and Prickly Pear

a look in on a light green tile surface and white background of a dark pink cocktail in a tall glass with mint, blueberry and watermelon garnish, and a honey yellow cocktail tin a stemmed glass garnished with honeycomb and a drip of honey from a honey stir stick held by a woman. Beyoncé cocktail

Last year was a big year for our Queen B, Beyoncé. She’s strolling into the country music scene and is absolutely killing it. While we still get the pop royalty we all know and love, this move to country music shows us a different side of Beyoncé. Our Queen B(ee) and Prickly Pear cocktails show off the versatility of this singer with one being sweet and the other being tangy. They’re the perfect marriage of all eras of Beyoncé’s life from Destiny’s Child to Cowboy Carter.

This year, she’s tearing up the artist list with nominations in Record of the Year, Album of the Year, Song of the Year, Best Pop Solo Performance, Best Pop Duo/Group Performance with Post Malone, Best Melodic Rap Performance, Best Country Solo Performance, Best Country Duo/Group Performance with Miley Cyrus, Best Country Song, Best Country Album, and Best Americana Performance. Even without including her songwriter RAYE’s nomination and her producer Ian Fitchuk’s nomination, it puts her at a whopping 11 nominations.

Ariana Grande’s Defying Gravity

In a coupe glass sits a Defying Gravity Wicked cocktail white in color while the glass is tangled in a vine.

Ariana Grande’s role in Wicked as Glinda may have been a bit of a distraction from her releases of 2025 but the Grammy Awards were certain to spot her talent. While we don’t have a cocktail for her own music, we do have one that celebrates her success and incredible voice as Glinda the Good Witch. We still hear her echoing “I hope you’re happy” in our heads when we think of Defying Gravity. This cocktail is simply enchanting with its mix of lime juice, simple syrup, mint, gin, and green absinthe. While we wait to see the results of her acting performance in award shows, we cheer her on for Best Pop Duo/Group Performance with Brandy & Monica, Best Pop Vocal Album, and Best Dance Pop Recording.

Morgan Wallen’s You Proof

Two mason jar mugs with what looks like ice tea garnished with lemon and mint on a wooden surface with melting ice. cubes

Two years since Morgan Wallen’s last album and we’re still waiting for another. But, in the meantime, he’s premiering on tracks with stars like Post Malone. This pop-country, twangy duo makes their song I Had Some Help chart-worthy. In fact it’s under nominations for Best Country Duo/Group Performance and Best Country Song. Though, his songwriter Jessie Jo Dillon did also receive a nomination for Morgan’s song Lies Lies Lies. Either way, we’re happy to listen along with whatever this cowboy wants to do. Our You Proof cocktail contains a kick of bourbon Morgan would love along with a spicy ginger finish.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Roasted Brussels Sprouts and Balsamic Onion Galette

By
Emma Riva
-
0
A Brussels sprout galette with red onion on it, cut into triangular slices.

We started off this beautiful galette with easy-to-make pie crust mix. Layered on top are red onions simmered in balsamic vinegar, and shredded Mozzarella and Meadow Delight cheeses. After a little time in a hot oven, you have a delicious Meatless Monday entrée which you can enjoy with a glass of dry Erie region white wine.

Health Benefits of Brussels Sprouts

Boiled Brussels sprouts are the classic food that a picky kid refuses. Something about the slimy texture, the leafy green color, and the blobby shape. But one of the things about Brussels sprouts is that most people who don’t like them just haven’t had them cooked properly. And, they’re really good for you, defying the myth that things that are healthy have to be less delicious. This Roasted Brussels Sprouts and Balsamic Onion Galette is a decadent way to enjoy fresh vegetables and reap the many health benefits. Brussels sprouts contain antioxidants that can help reduce cell damage and inflammation, as well as anti-cancer compounds. They’re also a good source of fiber, which supports digestion. Their many vitamins help with tissue repair and immune function as well. 

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 Brussels sprout galette with red onion on it, cut into triangular slices.

Roasted Brussels Sprout and Balsamic Onion Galette

  • Author: Anna Franklin
Print Recipe

Description

A crispy, elevated way to enjoy Brussels sprouts.

Ingredients

Scale

For the balsamic red onions:

  • 1 to 2 tbsp olive oil
  • 2 medium or 1 extra-large red onion
  • Pinch pf red pepper flakes
  • ½ tsp salt
  • ¼ cup balsamic vinegar

For the galette:

  • 2 cups shredded Brussels sprouts
  • 1 ½ to 2 tsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Meadow Delight cheese
  • ¼ cup grated parmesan cheese
  • 1 package pie crust mix, prepared by package instructions

Instructions

  1.  Preheat oven to 375 degrees.
  2. Prepare the Brussels sprouts by slicing them thinly on a mandolin. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil. Toss with a sprinkle of salt and pepper and set aside.
  3. To prepare the red onions, slice them thinly on a mandolin.
  4. Warm 1 tbsp olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine.
  5. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft.
  6. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
  7. Prepare the pie dough as directed and roll out into a 1/4” thick round. Place the dough on a parchment lined baking sheet.
  8. Top the dough with an even layer of red onions, followed by the shredded cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese, leaving 2 inches of pie crust around the edges. Once all your toppings are on, fold the pie crust edge up around the toppings.
  9. Bake for 20-30 minutes until the pie dough is golden brown and the Brussels sprouts start to get brown and crispy. Serve warm.

Did you make this recipe?

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

Try these other Brussels sprouts recipes… 

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

1...818283...283Page 82 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.