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Persian Noodle Soup

By
Kylie Thomas
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0
A Persian Noodle Soup sits in a brown bowl on a blue picnic table with three smaller bowls and plates of Persian food sitting around the soup.

Our Persian Noodle Soup by Chef Palak Patel is a vibrant recipe that blends hearty beans, fragrant herbs, and tender greens into a delicious broth. Cannellini and navy beans start the creamy base, while herbs and spices like dried mint, turmeric, and saffron add bold, earthy notes. Chef Palak Patel continues building this dish with sautéed onions, spinach, kale, parsley, and scallions. Finish it all off with fettuccine or bucatini noodles, a dollop of yogurt, and saffron for a mix of fresh, tangy, and a hint of bitterness. If you’re looking to learn more about Persian cuisine, the textures and flavors in this Persian Noodle Soup are a great start to informing yourself on culinary traditions.

What’s Different About a Persian Noodle Soup?

Persian Noodle Soup or Ash Reshteh (which Persians eat for Nowruz, the Persian New Year) sets itself apart from other noodle soups through a combination of ingredients that embody Persian culinary traditions. Unlike soups that prioritize meat or simple vegetables, this recipe prioritizes legumes, such as beans and lentils. These ingredients also contribute to its hearty texture and nutritional richness. Then, an abundance of fresh herbs including parsley and cilantro is essential to building the base of this soup. Plus, the inclusion of saffron, a staple in Persian cooking, adds richness and slight golden hue.

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A Persian Noodle Soup sits in a brown bowl on a blue picnic table with three smaller bowls and plates of Persian food sitting around the soup.

Persian Noodle Soup

  • Author: Palak Patel
  • Yield: Serves 4
Print Recipe

Description

Not only is this soup fulfilling, it’s a great way to incorporate fresh produce into your life.

Ingredients

Scale
  • 1 can cannellini beans, rinsed
  • 1 cup navy beans, rinsed
  • ½ cup grapeseed oil, divided (¼ cup)
  • ¼ cup dried mint
  • ½ tsp ground turmeric
  • ½ medium yellow onion, thinly sliced
  • Saffron threads soaked in 2 tbsp hot water, additional for garnish
  • 3 cups vegetable stock
  • 3 cups (8 ounces) spinach, chopped
  • 2 cups baby kale
  • 1 cup parsley, finely chopped
  • 2 scallions, chopped, separate green and white parts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz dried pasta fettuccine or bucatini
  • Yogurt, for garnish

Instructions

  1. Heat a small saucepan over medium heat. Add half the oil (¼ cup) and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.
  2. In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric, onions and white parts of scallions and cook until softened and golden, 10 to 12 minutes.
  3. Add saffron water and threads, reserving a few for garnish into the vegetable stock, add cannellini beans, navy beans, and scallions, return to a light simmer.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, 8-10 minutes. Drain the pasta and add to the soup. Turn the heat to medium and cook a few minutes until pasta is completely cooked. Add spinach, kale, and scallion until slightly wilted. Stir in 1 tablespoon of the mint oil and season with kosher salt and freshly ground pepper. Remove from heat and add parsley.
  5. Adjust the seasoning as needed, then divide between bowls. Garnish with the yogurt, mint oil, and remaining saffron water and threads, then serve.

Did you make this recipe?

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Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

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Everything Bagel Tomato Tartlets

By
Kylie Thomas
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0
An Everything Bagel Tomato Tartelette sits on a piece of parchment paper with a jar of capers sitting nearby.

If you’re looking to try having pie for brunch or lunch, these Everything Bagel Tomato Tartlets are the perfect individual servings of healthy ingredients. By tartlets, we just mean a smaller, individual portions of a tart with its crunchy outside and gooey inside.

About Quelcy Kogel’s Everything Bagel Tomato Tartlets

Pie is a complicated summer muse. She graces us with the most pleasure when the gardens and trees bear the sweetest, juiciest fruits, but she demands the coldest of butter, the chill of a marble surface, and the lightest of touches. 

In a spirit of devotion, I offer you pies for a full day of summer supplication. These are labors of love. They’re not instantly gratifying (with the exception of one cheat). Pies require careful scheduling to allow for a proper chilling of the crust. Typical instructions are wrought with a long list of stressful don’ts – don’t add too much water, don’t overwork the dough, don’t let the butter warm. Don’t lose your damn mind when the flour and butter refuse to form a ball!

Try these delicious and sanity-instilling Everything Bagel Tomato Tartlets for lunch, a picnic, sliced into small bites to go with cocktails.

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An Everything Bagel Tomato Tartelette sits on a piece of parchment paper with a jar of capers sitting nearby.

Everything Bagel Tomato Tartlets

  • Author: Quelcy Kogel
  • Yield: 6 Tartelettes 1x
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Description

A brunchy treat that also works as an excuse for having pie for lunch.

Ingredients

Scale

For the crust:

  • 1 cup white whole wheat flour or unbleached all-purpose flour
  • 1 cup whole grain millet flour
  • 1/2 tsp sea salt
  • 16 tbsp unsalted butter, chilled and sliced
  • 1 egg, lightly beaten
  • 1 to 2 tbsp vodka, chilled
  • 4 to 5 tbsp water, chilled

For the filling:

  • 8 oz goat cheese
  • 2 egg yolks
  • 1 bunch green onions, chopped (about 1 cup chopped)
  • ⅓ cup chopped dill
  • Zest of 1 lemon
  • 4 vine-ripened tomatoes or a variety of heirloom tomatoes

For the topping:

  • 1 egg, beaten
  • Everything bagel seasoning, to taste

For the garnish:

  • Balsamic reduction
  • Capers
  • Fresh dill

Instructions

  1. In a large bowl, whisk together the flours and salt. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  2. Add the lightly beaten egg, and stir into flour mixture with a wooden spoon. Drizzle the vodka into the flour mixture, then the water, 1 tbsp at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
  3. Form the dough into a ball, wrap it in plastic or beeswax wrap, and place it in the fridge for 1 hour to firm. Meanwhile, prepare the filling.
  4. Combine the goat cheese, egg yolks, green onions and dill in a food processor, and pulse until smooth. Keep chilled until ready to use.
  5. Preheat the oven to 400 degrees.
  6. Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide the dough evenly into 6 pieces. Roll each piece into a ball, being careful not to overwork the dough. On a lightly floured surface, roll each ball into a 6 to 7-inch circle.
  7. Spoon 1 to 2 tbsp of the filling into the center of the circle. Spread the filling into an even layer, leaving a one-inch border.
  8. Arrange three tomato slices, or an array of cherry tomatoes, evenly over the center of the filling. Fold the dough over the tomatoes in a free-form fashion, pleating the overlaps.
  9. Brush the outer crust with a generous coating of the beaten egg wash, and sprinkle with the Everything Bagel Seasoning.
  10. Bake for 20 minutes, or until golden brown. Let cool before serving. Garnish with a drizzle of balsamic reduction, a spoonful of capers, and a sprig of fresh dill. Enjoy!

Did you make this recipe?

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Recipe and Photography by Quelcy Kogel

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English Cucumber Salad with Kefir Dressing

By
Emma Riva
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0
An english cucumber salad with kefir dressing on a white background.

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors. We started our day together with the plate of English Cucumber Salad with Kefir Dressing. Chef Gamble had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaining his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.”

The Story Behind Curtis Gamble’s Cucumber Salad

As always when good food hits the table, stories were shared. “I grew up with a single mom, very food insecure, and that has had the most impact on the way I like to cook,” Curtis recounts. That meant a simple, healthy dish like English Cucumber Salad with Kefir Dressing went a long way. “Whether my mom was breading off-cuts like chicken livers in seasoned flour and frying them or pulling potatoes and spring onions from our modest garden, we would always eat humbly but well-seasoned. My first real job was as a prep cook at a big-box rib joint, and from there I never turned back. One foot in front of the other took me from culinary school to the restaurants that shaped my career.”

By the way: you might be wondering… What is an English Cucumber? Cucumus sativus was bred by vegetable experts to optimize the perfumed freshness of cucumbers while minimizing the cucumber characteristics people sometimes complain about. Thick skins and too-copious seeds are on that list!

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An english cucumber salad with kefir dressing on a white background.

English Cucumber Salad with Kefir Dressing

  • Author: Curtis Gamble
Print Recipe

Description

A healthy salad with a tart, fermented dressing.

Ingredients

Scale

For the cucumber salad:

  • Kefir dressing (Recipe below)
  • 2 seedless English cucumbers, thinly sliced
  • Shallot, sliced into thin rings
  • Salt and pepper, to taste
  • Feta
  • Fresh dill
  • Aleppo chili

 

For the kefir dressing:

  • 1 cup milk kefir
  • 2 tbsp dill, minced
  • 2 tbsp parsley, minced
  • 2 tbsp chives, chopped
  • 4 garlic cloves
  • Zest and juice of 2 lemons

Instructions

  1. Add all dressing ingredients to a tall cup or bowl and, using a hand blender, puree to combine. Add salt and pepper to taste.
  2. To finish, in a large mixing bowl, add dressing, cucumber, shallot and salt and pepper, to taste. Adjust acidity with extra lemon juice. Spoon onto a serving platter laying as flat as possible. Sprinkle feta, fresh torn dill, and Aleppo chili and serve immediately.

Did you make this recipe?

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

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Dill Fritters with Leek, Feta, and Chili

By
Emma Riva
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0
Leeks, feta, chili, and dill fritters on a spring table.

Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.

If you love leeks, we recommend our recipe for Crispy Chicken Thighs with Leeks and Mushrooms!

Tips for Making Fritters

The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.

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Leeks, feta, chili, and dill fritters on a spring table.

Leek, Feta, Chili, Dill Fritters

  • Author: Deborah Eydmann Beau
Print Recipe

Description

An easy to make, organic recipe.

Ingredients

Scale
  • 2 leeks, finely chopped
  • 2 shallots, finely chopped
  • 2 eggs
  • 1 tbsp créme fraîche
  • 3 tbsp gram flour
  • 1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
  • 1 tbsp fresh dill, chopped
  • A glug of olive oil
  • 1 pack of Feta cheese, crumbled

Instructions

  1. Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
  2. Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.

  3. Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil.  If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.

Did you make this recipe?

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Story by Deborah Eydmann Beau
Photography and Styling by Java Bere

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Baileys Banana Blender Brew (Spiked Smoothie)

By
Kylie Thomas
-
0
A tall smoothie glass holds a banana spiked smoothie

Smoothies are usually associated with breakfast and workouts but we really think a spiked smoothie could change not just the trajectory of this fresh fruit treat…but yours too! Our Baileys Banana Blender Brew (Spiked Smoothie) is easy to make, which makes the enjoyment even greater. Smooth and silky banana meets a bit of cream and a garnish of your choice of fresh fruit for the perfect finishing touch. The best part is that you can feel at least a little healthy while drinking our spiked smoothie since you’re taking in the nutrients from the banana.

Can I Use A Different Liquor Than Vodka?

While we use vodka in this recipe for a neutral base, you can absolutely switch things up to tweak the flavor to your liking. Using a spiced rum would add warming notes that make this spiked smoothie almost like a serving of Bananas Foster. Or, try adding in your favorite whiskey or bourbon for a little sweetness and plenty of richness. If you’re looking for a little bit of energy in your smoothie, you could even add in a coffee liqueur to make this a mocha banana smoothie.

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A tall smoothie glass holds a banana spiked smoothie

Baileys Banana Blender Brew (Spiked Smoothie)

  • Author: Keith Recker
Print Recipe

Description

This Baileys smoothie is for the adults in the house.

Ingredients

Scale
  • 4 oz Baileys Irish Cream
  • 2 oz vodka
  • 1 cup milk
  • 1 ripe banana
  • 1 tsp sugar (optional)
  • 3 cups ice

Instructions

  1. Blend all ingredients in a blender.
  2. Pour into a tall glass and garnish with fresh fruit.
  3. Serve immediately.

Did you make this recipe?

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

Recipe by Keith Recker
Photography by Kylie Thomas

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Martha Stewart-Inspired One Pan Pasta

By
Kylie Thomas
-
0
In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Nobody likes to have a saucepan, frying pan, pasta pot, and stainer staring at you from the kitchen sink. Whenever dinner can be made in one pan, like our Martha Stewart-Inspired One Pan Pasta, clean up is easier. That way, you can enjoy the food without the mess. This One Pan Pasta recipe adapted from our favorite living legend combines linguine with fresh herbs, parmesan, tomatoes, and a few other extra spices. It’s a dish that tastes like 5 stars but is not nearly as complicated as a Michelin-starred entrée. Pull this recipe out of your pocket the next time you have a large number of guests coming over. It’ll save you time and wow everyone at the table.

What Type of Pan Should I Use for This Pasta Recipe?

One pan may have you thinking you can use whatever in your kitchen is readily available. However, the pan you choose does make a difference. We recommend using a sauté pan that has straight edges to help contain the liquid in the pan without spills or overcrowding. You can use other types of pans but you want to make sure it has enough room to add in all the ingredients and still leave room to stir the pasta.

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In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Martha Stewart-Inspired One Pan Pasta

  • Author: Selina Progar
  • Yield: 4–5 Servings 1x
Print Recipe

Description

No need to worry about washing more than one pan for dinner ever again.

Ingredients

Scale
  • 1 lb linguine
  • 3 cups cherry tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 1/2 tsp red pepper flakes
  • 3 tbsp olive oil for #1
  • 3 tbsp olive oil for #2
  • 36 oz water
  • Salt and pepper (to taste, but generously as the pasta water will create the sauce)
  • ½ bunch fresh basil , cut with scissors for garish
  • 1 cup grated parmesan

Instructions

  1. Place 8-10 tomatoes in-between two lids from takeout soup containers (we call them quart containers) firmly, but not smashing, and press flat down on the tomatoes with the second lid. Then, run a knife between the two lids to cut the tomatoes in half, repeat until all the tomatoes are cut.
  2. Slice onions into thin slices, as you would for a salad.
  3. Chop garlic.
  4. In large pan place the linguini, cherry tomatoes, onion, garlic, olive oil for #1, pepper flakes, water, and generous amounts of salt and pepper.
  5. Place skillet on high and bring to a boil.
  6. Cook for about 9 minutes until the pasta is al dente and the water has turned into a sauce. Be sure to turn over the pasta throughout the cooking using tongs.
  7. Garnish using olive oil for #2, basil and grated parmesan cheese.

Did you make this recipe?

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

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Keto Chicken Roll Ups

By
Kylie Thomas
-
0
A cast iron pan on a picnic table with chicken roll ups sitting in a creamy sauce with two small containers of salt and pepper below.

Martha Stewart’s Creamy Lemon Chicken with Spinach and Artichokes inspire our own Keto Chicken Roll Ups featuring a little extra flair. While we’ve kept a lot of the flavors we love in Martha Stewart’s recipe, we also wrap the chicken breasts in prosciutto and mozzarella. This adds another saltier, distinct taste to the chicken breasts and combines well with the lemon artichoke cream sauce. It’s a dish that will leave you feeling satisfied but not overserved. Plus, maybe you’ll offer up our Martha Stewart-Inspired Hot Cherry Tomato Salad alongside this cozy dish.

What Makes Our Recipe Keto Compared to Martha Stewart’s

Martha Stewart’s original recipe dredges the chicken breasts in flour and serves the dish over top of rice, but we do something a little different to make our Keto Chicken Roll Ups. Instead, we’ve upped the protein content by using prosciutto and adding another dairy element with the mozzarella that both get wrapped around the chicken breasts. We also ditch the flour and use herbed Boursin for ultimate creaminess and an extra kick of flavor. Dinner just always seems to be better whenever it’s a meal you don’t have to feel guilty about enjoying.

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A cast iron pan on a picnic table with chicken roll ups sitting in a creamy sauce with two small containers of salt and pepper below.

Martha Stewart-Inspired Keto Chicken Roll Ups

  • Author: Selina Progar
  • Yield: 4 Servings 1x
Print Recipe

Description

A keto friendly dinner that’s covered in a creamy lemon artichoke sauce.

Ingredients

Scale
  • 2 large chicken breasts
  • 2 pieces of prosciutto per chicken breast
  • 2 pieces of fresh mozzarella per chicken breast (I used the log that is labeled thinly sliced, but you can cut your own)
  • 1 bag fresh spinach
  • Salt and pepper to taste
  • Vegetable or canola oil for cooking

For the lemon artichoke cream sauce:

  • 1 tbsp butter
  • 2 tbsp canola oil
  • 1 tbsp minced garlic or 3 cloves
  • 1 large stem rosemary, finely chopped
  • 10 oz chicken broth
  • 1 pack herbed Boursin
  • Remainder of spinach
  • 2 cups marinated artichokes
  • 3 lemons, juiced
  • 1 cup Pecornino Toscano, grated

Instructions

  1. Cut chicken breasts in half length wise to create two thinner pieces of chicken (butterfly cut), place in-between two pieces of plastic wrap and pound out the chicken until even in thickness.
  2. Lay two pieces of prosciutto, over lapping each other slightly side by side, then lay chicken cutlet in the middle of the prosciutto. Season with salt and pepper to your liking.
  3. Towards the middle top place one piece of mozzarella one small handful spinach then another piece of mozzarella on top to secure the spinach.
  4. Roll down into a roll and secure with a piece of twine.
  5. Heat your cast iron lightly coat in oil. Sear the outside of the chicken rolls until crisp.
  6. Take out skillet and set aside.

For the lemon artichoke cream sauce: 

  1. In the same skillet, place all ingredients into the skillet, and mix until combined.
  2. Heat until spinach is wilted. Add chicken roll ups back into the pan, place in the oven at 350 degrees, and bake for 20-25 minutes.

Did you make this recipe?

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

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Martha Stewart-Inspired Five Spice Pumpkin Pie

By
Kylie Thomas
-
0
A pumpkin pie with a phyllo crust pits in a pan on a picnic table with small bowls of spices and spoons sitting around it.

It’s not just all appetizers and dinners for Martha Stewart, she also makes a killer Pumpkin Pie that actually does not use pumpkin spice at all. We’ve taken the advice of Martha to skip the pumpkin pie spice and use something a little different to make our own Martha Stewart-Inspired Five Spice Pumpkin Pie. The addition of Chinese five spice in our pumpkin pie tingles on your tongue with a kick of fall spices. Our pie also uses a phyllo crust that’s going to add an extra crunch to the smooth and creamy pumpkin filling.

What is Chinese Five Spice?

Chinese Five Spice comes from China and is a perfect mix of spice, warmth, and even a little bit of sweetness. The spice mix was made in China because they were looking to balance all elements of life, representing the five elements by the five flavor profiles of sour, bitter, sweet, pungent, and salty. So what actually makes up Chinese Five Spice? Usually it contains star anise, fennel seeds, szechuan peppercorns, cloves, and cinnamon. This is why it works so well in our Martha Stewart-Inspired Five Spice Pumpkin Pie. It has many of the same ingredients as pumpkin spice, just with a little more fire.

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A pumpkin pie with a phyllo crust pits in a pan on a picnic table with small bowls of spices and spoons sitting around it.

Martha Stewart-Inspired Five Spice Pumpkin Pie

  • Author: Selina Progar
Print Recipe

Description

Who knew Chinese five spice could be even better than pumpkin pie spice?

Ingredients

Scale
  • 1 packet phyllo sheets (about 8 sheets), thaw to package instructions
  • 1 tsp Chinese five spice
  • 1/2 cup sugar
  • 1 stick clarified butter, or ghee (Regular butter will also work, I chose this to reduce burning of the crust)

For the pumpkin pie filling:

  • 3 cups pumpkin puree
  • 12 oz heavy cream or half and half
  • 1 packed cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp Chinese five spice powder
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 3 large eggs

For the whipped cream:

  • 1 pt heavy cream
  • 2 oz powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Combine sugar and Chinese five spice.
  2. Melt butter and keep warm.
  3. Unroll phyllo dough and lay a damp paper towel over the top.
  4. On a piece of parchment paper lay down one piece of phyllo and brush with butter and sprinkle with sugar mixture.
  5. Brush spring form pan with butter, then lay down the phyllo into the bottom of the pan, the sheet of phyllo can go up the sides of the pan.
  6. Repeat 7 more times, but change the area you place the phyllo sheet. It can go over the top of the pan to create peaks, as long as the pan is evenly covered with the dough.
  7. Bake in oven for 15 minutes at 350 degrees.
  8. If the bottom puffs up, while it is still warm, press down with the bottom of a ladle to create a level bottom.
  9. While this is baking make your pumpkin pie mixture.

For the pumpkin pie filling:

  1. In a mixing bowl combine whisk all ingredients together until smooth.
  2. Pour into phyllo lined spring form pan.
  3. Bake at 350 degrees for 1 hour and 30 minutes or until the custard no longer jiggles.
  4. Let cool and serve with whipped cream.

For the whipped cream:

  1. Whip until medium to stiff peaks form.

Did you make this recipe?

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

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Sweet Gujiyas

By
Kylie Thomas
-
0
Six Sweet Gujiyas sit on a white plate as two more sit on another small plate. Three cups of hindu tea also sit scattered between the plates.

Gujiyas, sweet dumplings made of flour and filled with a decadent filling of dry coconut and almonds, are a must for celebrating Holi. Especially when washed down with a popular Holi staple thandai, a fennel-seed infusion as well as the brightly flavored kachori, round fritters made of peas and edamame. Gujiyas resemble empanadas so they are essentially delicious fried dough envelopes filled with various ingredients. In this case, the filling blends creamy ricotta, sugar, and both coconut and almond flour with aromatic cardamom and nutmeg. Prepare these Sweet Gujiyas ahead of time to have the most delicious Holi celebration this March.

What is Holi?

Take a day where the air is flowing with vibrant colors, laughter is around every street corner, and everyone finds themself in a kaleidoscope of powder. That’s Holi, the Hindu festival of colors, a joyous celebration of the start of spring, the love of community, and also the triumph of good over evil. It’s a time when social barriers dissolve, and people of all ages come together to playfully smear colored powder and water on each other, a symbolic act of washing away negativity and embracing new beginnings. Think of it as a giant, communal expression of pure joy. It’s simply a day to let loose, forgive, and revel in being alive. Plus, it gives the perfect opportunity to enjoy our Sweet Gujiyas.

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Six Sweet Gujiyas sit on a white plate as two more sit on another small plate. Three cups of hindu tea also sit scattered between the plates.

Sweet Gujiyas

  • Author: Palak Patel
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Description

Celebrate Holi with these bundles of deep fried goodness.

Ingredients

Scale

For the filling:

  • ¼ cup ricotta
  • ¼ cup coconut flour
  • 1 cup almond flour
  • 2 tbsp sugar
  • ¼ tsp cardamom
  • Pinch nutmeg

For the dough:

  • 1.5 cups all-purpose flour
  • 1/3 cup melted clarified butter
  • 2–4 tbsp of ice water
  • 1/4 tsp sugar
  • Pinch of salt

Instructions

  1. Blend together flour, sugar, salt and clarified butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
  2. Drizzle 2 tbsp of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
  3. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
  4. Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

To make gujiya:

  1. Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8 inch in thickness. Using a pastry cutter or knife cut 3-inch discs.
  2. While filing individual guijyas, keep the remaining dough covered with a damp paper towel.
  3. Place a dough disc on your hand and spoon about 1½ tablespoon of the filling in the middle. Using the dominant hand fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges.
  4. Heat oil to 325 degrees. Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides, use the slotted spoon to remove it.
  5. Place on a wire rack or paper towel-lined plate and let it cool completely before serving.

 

Did you make this recipe?

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

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

Savory Chana Masala

By
Kylie Thomas
-
0
A large brown plate holds a variety of holi food including Chana Masala in two separate bowls.

Holi, the festival of colors, is celebrated in India by 1.25 billion people. This two-day Hindu spring festival symbolizes the victory of good over evil with people tossing colorful powdery pigments at each other in the streets. Chef Palak Patel shares several recipes that play a role in this amazing celebration, including this one for Chana Masala. So gather around with those you love and even invite your neighbors over for a feast that brings about the start of spring and celebrates joy.

What is Chana Masala?

This Indian dish is a staple of celebrating Holi for its warming and cozy vibes but what exactly is it? Chana Masala’s recipe takes chickpeas and slowly simmers them in a tomato-based sauce. In fact, the name literally means chickpeas and a blend of spices. The sauce usually uses fresh tomatoes alongside cumin, coriander, turmeric, and garam masala. Sometimes you’ll even find amchur (dried mango powder) or chilies for a bit of exotic influence. You can eat this dish on its own but including other Holi dishes or sides like naan bread and basmati rice that let the spices shine.

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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 large brown plate holds a variety of holi food including Chana Masala in two separate bowls.

Savory Chana Masala

  • Author: Palak Patel
Print Recipe

Description

Chickpeas simmered in a savory, spiced tomato sauce just screams comfort food.

Ingredients

Scale
  • 2 tbsp grapeseed or canola oil
  • 1 tsp cumin seeds
  • 1 medium yellow onion, chopped
  • 1 large clove garlic, minced
  • 1 small green serrano pepper, minced
  • 1-inch ginger, peeled and grated
  • 1/4 can tomato puree
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp sugar
  • 2 cans (14 ounces each) chickpeas, drained and rinsed
  • ½ cup of water
  • 1 tsp garam masala
  • Kosher salt to taste
  • Lemon wedges, for garnishing
  • Fresh cilantro, chopped, for garnishing

Instructions

  1. In a Dutch oven or large saucepan, heat the oil over medium heat and add the cumin seeds. Bloom the seeds in oil for a minute, stirring frequently, the seeds will become a fragrant and medium shade of brown. Reduce the heat carefully to avoid burning the seeds.
  2. Add the onion, garlic, ginger, and serrano pepper. Cook for about five minutes, stirring often. Add the tomato puree and cook for another 10 minutes. Stir in coriander, turmeric, cayenne pepper, salt, and sugar.
  3. Raise the heat to medium-high and add the chickpeas and water. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop about 15 minutes.
  4. Garnish with a lemon wedge and sprinkle with fresh cilantro.
  5. Serve with naan or rice.

Did you make this recipe?

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

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

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