A Menu for the Zodiac Sign Aries (March 21 – April 19)

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March 10, 2025

Light as a feather. Creamy. A hint of vanilla. Like eating a cloud for dessert. This recipe for Italian Ricotta Pie, a traditional Italian Easter dessert, is a mouthful of heaven. It comes to us from the late Larry Lagattuta of Enrico’s Biscotti in Pittsburgh where the baked goods are delizioso. Order one and enjoy a carefree treat, or try it at home.

Why Do Italians Eat Ricotta Pie on Easter?

The tradition of eating ricotta pie on Easter relates to the decadence of breaking the Lenten fast. You typically make it the night before Easter and eat it during brunch around noon the next day. After a few weeks of (ideally) fasting and reflecting on your faith and responsibilities, breaking the fast with carbs is a perfect way to indulge. This way of finishing Lent is from Italian Catholic traditions, but anyone can enjoy ricotta pie!

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Italian Ricotta Pie

Author: Larry Lagattuta

Description

Enjoy Easter Italian style!

Ingredients

Scale

1/2 pound butter
1/2 cup sugar
1 egg and 1 egg yolk
2 1/2 cup flour.
2 pounds ricotta (drained of any liquid)
3 eggs
1 tsp vanilla (the best quality and most flavorful as you can find!)

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Instructions

Cream together butter and sugar, then add one egg and one egg yolk. Mix for one minute, then add the flour. Roll dough into a 10-inch round and place into a buttered pan.
Whip together ricotta, three eggs, and one teaspoon vanilla until combined.
Fill pie dough with filling, then bake for 30 minutes at 350 degrees (convection) or 350 for 45 minutes (non-convection). When cool, serve with berries, whipped cream, or as you like.

Recipe by Larry Laguttata
Photography and Styling by Keith Recker

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Martha Stewart-Inspired Chicken Pot Pie

By

Kylie Thomas

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March 10, 2025

A portion of Martha Stewart-Inspired Chicken Pot Pie sits on a pale green and white plate with a fork and knife beneath it and a piece of focaccia in the bottom right corner.

There’s something about Chicken Pot Pie that just feels like home. When it’s fresh out of the oven, the chicken and veggie filling oozes out of the golden brown pie crust. There’s nothing quite like it. For this recipe, we take inspiration from Martha Stewart’s Classic Chicken Potpie where she refuses to use frozen puff pastry and instead makes a pastry from scratch. We do the same with our ultra buttery, crispy crust that you can also use in other recipes like our Martha Stewart-Inspired Apple Crostata.

Can I Mix the Chicken Pot Pie Dough by Hand?

While we do recommend using a mixer to make the process easier, you can still mix this dough by hand with a few adjustments. For mixing by hand you want to start with whisking together your dry ingredients in a large bowl. Cut the cold butter into small chunks and use either your fingers or a pastry blender to press the butter into the dry ingredients until small butter balls form. In order to properly mix in the water and vinegar, you’re going to want to add the mixture of the two just one tablespoon at a time to the bowl. It may help to mix this step with a wooden spoon. You want the dough to be just combined and not over-mixed. From here you can finish off our Martha Stewart-Inspired Chicken Pot Pie using the recipe below.

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Martha Stewart-Inspired Chicken Pot Pie

Author: Selina Progar
Yield: 8 Servings 1x

Apple Crostata with Cheddar Cheese Crust

Description

A crusty pie dough full of warm chicken and vegetables.

Ingredients

Scale

For the pie dough:

8 oz all-purpose flour #1
1 tbsp salt
1 tbsp sugar
2 sticks (8 oz) butter, cold cut into small chunks
5.5 oz ice water
1 tbsp vinegar
All-purpose flour for dusting

For the filling:

3 tbsp vegetable oil
2 cups yellow onion, extra large or two medium
2 cups carrots
1 tbsp garlic, minced
1 small bag frozen peas
32 oz chicken broth
3/4 cup all-purpose flour, leveled but not packed
1 whole rotisserie chicken, shredded and chopped
1 bunch fresh parsley
5 tbsp butter
Salt and pepper to taste

For the egg wash:

1 whole egg
1 egg yolk

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Instructions

For the pie dough:

Cut butter into small pieces and place back in the fridge.
Make ice water, strain, rescale.
Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
Place a dusting of all purpose flour on your table and roll out the dough to about an inch thick and put on parchment on a sheet tray and wrap. Let rest for 30 minutes.
Remove from fridge and roll out the dough until its about ¼ inch (2 stacked quarters) thick.
Let rest in the fridge while you make your chicken pot pie filling.

For the filling:

Dice all vegetables to about the size of the peas.
In a skillet or pot heat oil, add onions and carrots and cook until the onions begin to become transparent.
Season as you go with salt and pepper so that the ingredients absorb the flavor.
Add peas, then garlic. Cook only until the garlic becomes fragrant, 30 seconds to 1 minute.
Add the butter and melt.
Add the flour and stir until the vegetables are fully covered.
Add the chicken broth. Simmer, stirring frequently so it does not burn. Cook for 8-10 minutes.
Add chopped parsley and shredded chicken.
Pour into casserole dish and top with pie dough. Recipe is above, but Pillsbury pie dough works perfectly. Brush with egg wash, slit the top with a plus sign in the center and bake until crust is golden brown.
Let cool for 15 minutes before serving.

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

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Focaccia Sandwiches

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

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Lamb Laab

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March 10, 2025

Lamb laab on a white plate on a black background.

Isaac William DeBoer and Don Mahaney created this nose-to-tail Thai lamb laab dish elegantly served in spears of Belgian endive. The flavor profile here traced a path to northern Thailand and Laos, with an earthier, drier, and spicier version of laab than most of us are familiar with. It was memorable, unique and 100% delicious. Why not pair it with our Thai Getaway cocktail for the full experience?

Why Lamb Laab?

This dish allowed the chefs to use every part of the lamb. The lean meat was ground, the offal was poached and sliced, fatty cuts like the belly were prepared confit and fried, the fat was rendered for oil to stir-fry the laab, and the bones were grilled for stock to make the dressing. In short, nothing was wasted for this dish.

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Lamb Laab

Author: Don Mahaney & Isaac William DeBoer

Description

Use every part of the lamb for this recipe!

Ingredients

Scale

For the lamb:

4 oz ground lamb meat
1 oz laab paste
1 tbsp sliced Thai chili (adjustable according to your heat preference)
¼ cup chopped herbs (we prefer green onion, cilantro, and mint)
3 oz pork or lamb stock
1 oz neutral oil or rendered pork or lamb fat
Thai fish sauce or kosher salt, to taste
Fried shallot (usually available at your local Asian grocer)
For the laab paste:
15 g guajillo chilies, stemmed, deseeded
15 g morita chilies, stemmed, deseeded
8 g makhwaen or szechuan peppercorn in a pinch
6 g coriander seed
3 g fennel seed
4 g black peppercorn
1 g cumin
2 g fresh grated nutmeg
4 cloves
2 pods black cardamom, shelled, pith discarded
1–2 star anise

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Instructions

For the lamb:

In a small bowl, mix together ground lamb, laab paste, Thai chili, half of the chopped herbs, and 1 ounce of the stock until a fairly homogenous mass is concocted.
In a wok or large skillet, heat oil or fat until smoking. Add your meat mixture and begin breaking apart the meat, avoiding any and all lumps of ground lamb sticking together. Once the mixture has become mostly cooked through, add the remaining stock and allow it to cook down, becoming a dressing to the finished salad. Taste for seasoning. Either fish sauce or salt is appropriate. It is important to note that a bit of liquid should pool at the bottom of the plate, making perfect fodder for your sticky rice*.
Move laab to plate and finish with remainder of chopped herbs and chopped shallot.
Serve with a mixture of fresh herbs such as Thai basil, rau ram, cilantro, garlic chive, shiso, and wedges of green cabbage.

For the laab paste:

Grill garlic and shallot over charcoal or open flame until the skin is well-charred and flesh is tender. Grill galangal until charred and fragrant.
Alternatively, peel garlic and shallots and wrap all three ingredients in foil and roast in an aluminum foil envelope at 400 degrees for 20-30 minutes until the garlic and shallot are well-roasted and tender and galangal is fragrant.
Run garlic, shallot, and galangal in food processor until a fine paste is achieved. Mix in spice blend and season with nam pla raa until fairly salty.

Notes

*For sticky rice, which goes here like peanut butter goes with jelly, look for “sweet rice.” This rice is best prepared steamed and needs a bit of a soak to get ready. Some would suggest overnight. Wrap in cheesecloth and set in a steamer, and steam for about 20 minutes, flipping halfway through. The sticky rice should be a bit dense and toothy and will hold together when picked up by hand.

Recipe by Isaac William DeBoer & Don Mahaney
Styling by Ana Kelly
Photography by Laura Petrilla

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Lamb Terrine with Butternut Squash Purée

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March 10, 2025

A lamb terrine staged on a floral plate.

Nothing says spring like Lamb Terrine. The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest in 2021 brought their experience, their imagination, and their talents to the festival last October. The results…nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but the many hundreds of attendees voted their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.

About This Lamb Terrine

Chris O’Brien of Hyeholde huddled up with Stephen Felder and Cara Del Signore of the now-closed Stagioni to brainstorm their original Lamb Fest entry. They braised Elysian Fields lamb shoulder until tender, and then worked the fork-pulled meat into a classic charcuterie which was tender, moist, and as flavorful as something you’d be dazzled to find at a market in France. Served on a slice of baguette with squash puree and pickled onions, this dish took us on a Transatlantic voyage to the South of France without leaving Lamb Fest. But if you weren’t lucky enough to be there, you can make the Lamb Terrine at home as an appetizer.

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Lamb Terrine with Butternut Squash Purée

Author: Chris O’Brien

Description

A delightful appetizer.

Ingredients

Elysian Fields lamb shoulder
Blended oil
Red wine
Butternut squash (See purée instructions below)
Sweet onions (See purée instructions below)
Fresh herbs (rosemary, chives, parsley)
Tamari
Whole-grain mustard
Roasted garlic
Sea salt and black pepper
Gelatin
Lamb stock

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Instructions

For the terrine:

Season shoulder with salt and pepper, then sear lamb shoulder with blended oil in a roasting pan.
Remove shoulder from pan. Deglaze with red wine. Place shoulder back in pan and cover with lamb stock. Cover and braise in oven at 400 degrees for 3-3 ½ hours.
Remove shoulder from stock and let cool enough to pick lamb meat from bone keeping intact big chunks of meat.
Reduce stock until fortified.
Season lamb meat with fresh chopped herbs, tamari, whole grain mustard, roasted garlic, and sea salt and pepper to taste.
Add gelatin sheets to fortified stock. Add just enough gelatin-fortified stock to lamb meat mixture to make slightly wet. Place pulled lamb while it is still warm on plastic wrap, form into cylinder and roll tightly and tie at both ends. Poke tiny pin holes throughout wrapped lamb cylinder. Tie a knot at one end with butcher twine to hang lamb terrine in refrigerator overnight. Remove from refrigerator and slice, carefully removing plastic wrap as you slice.
Finish with sea salt. Serve on a slice of Mediterra baguette slathered with Roasted Butterbut Squash Puree. Sprinkle with Onions Agrodolce.

For the butternut squash purée with sweet onions

Cut butternut squash in half. Remove seeds. Rub with a dash of olive oil and sprinkle lightly with salt. Roast in oven at 325 degrees until fork tender.
When the squash is cool enough to handle, scoop the flesh out of the shell and place in food processor. Add ground Espelette pepper, which is sweet and gently spicy, as well as Calabrian chili flakes, which are fiery I character. Tailor how much of each to your tastebuds. Puree until smooth.
For Onions Agrodolce, slice 2 onions and put them in a pot with just enough red wine vinegar to cover. Bring to a boil, reduce to simmer, and simmer until onions are soft. Strain the vinegar and measure. Add 25% of sugar by weight as well as a few pinches of hibiscus flowers. Simmer until thickened and strain over the reserved onions. Allow to cool and adjust seasoning as needed.

Recipe by Chris O’Brien, Stephen Felder and Cara Del Signore
Styling by Ana Kelly
Photography by Laura Petrilla

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Homemade Chocolate Cherry Pie Pop Tarts

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March 10, 2025

Cherry chocolate pop tarts sit on a cooking tray as they get drizzled with chocolate.

Start your day with the nostalgia of a chocolate-cherry pop tart, but made in your own kitchen. The effort of homemaking it makes the appeal of the processed, commercial version very understandable, but the light sweetness and the flaky, buckwheat and brown-rice flour crust is worth every step. For lunch, take a picnic of these homemade Pop Tart breakfast pies to your favorite shaded tree, and languish in the only time of year when tomatoes taste like anything.

What’s in Real Pop Tarts?

So…this may not come as a shock to you, but pop tarts are not healthy. What’s in them on a basic level is wheat flour, sugar, oil, corn syrup, and dried fruit…but there are also a ton of preservatives and artificial dyes. The laundry list of synthetic ingredients includes elatin, citric acid, xanthan gum, cornstarch, turmeric extract color, soy lecithin, and “artificial colors.” That’s all the more reason to make homemade pop tarts, where you know where all of the ingredients come from. But the process for actually making a pop tart is not a straightforward one, so you can see where all the corners get cut. But it’s fun to try yourself, just for once!

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Homemade Chocolate Cherry Pie Pop Tarts

Author: Quelcy Kogel

Description

Why not have pie for breakfast?

Ingredients

Scale

For the cherry filling:

4 cups cherries, pitted
1/2 cup honey
Juice of 1 lemon
1 tsp. vanilla extract
Pinch of sea salt
1 tbsp. balsamic vinegar
½ tsp. crushed black pepper

For the crust:

1 cup white whole wheat flour or unbleached all-purpose flour
3/4 cup brown rice flour
¼ cup buckwheat flour
16 tbsp. (2 sticks) unsalted butter, chilled
2 tbsp. chilled vodka
4 to 5 tbsp. cold water
1 egg beaten

For the glaze:

3/4 cup powdered sugar
2 tbsb raw cacao powder
2 tbsp milk or water (I recommend oat milk)
1 tbsp vanilla

For the optional garnish:

Freeze-dried strawberries or beets, for garnish
Sea salt
Dried rose petals

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Instructions

For the Cherry Filling

In a medium pot, bring the cherries, honey, and lemon juice to a boil. Boil 8 to 10 minutes or until the mixture has thickened and becomes jam-like.
Stir in the vanilla and a pinch of salt. Let cool.

For the crust:

In a large bowl, whisk together the flours. 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.

For assembly:

Drizzle the vodka into the flour mixture, then the water, 1 tablespoon 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.

Working The Dough

Knead the dough in the bowl 10 to 20 times to bring it together. Dump the dough onto the counter or a cutting board, and drag portions of the dough across the counter with the heel of your hand (this makes the mixture come together and yields a flakier dough). Gather the dough into a ball (a metal bench scraper helps). Flatten the dough into a disc, wrap it loosely in plastic or beeswax wrap. Chill the dough for 30 minutes.

For extra-flaky crust:

On a lightly floured surface, roll the chilled dough disk into a rectangle that is about ¼-inch thick. Fold it in thirds like you’re folding a letter, then roll up from a skinny end into a loose spiral.
Gently press to flatten it slightly, and chill for 30 minutes. Optional: For extra, extra flake, repeat this step once more.

Shape the Crust:

Remove the dough from the fridge, unwrap it, and place on a lightly floured surface.
Roll it into a rectangle of 1/8-inch thickness. Cut the dough into rectangles. For more uniformity and ease of assembly, it helps to cut a template out of wax paper or cardboard measuring about 3 x 4.75 inches. Gather any scraps and re-roll the dough until you have used it all.

To assemble:

Place a heaping tablespoon of the cherry jam on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping them with the back of a fork. Place the pop tarts on a parchment-lined baking sheet(s).
Cover the baking sheet(s), and chill in the fridge for 30 to 60 minutes.

To bake:

Preheat the oven to 425 degrees. Brush the tarts with the beaten egg, and bake the pop tarts for 25 to 30 minutes, until the crust is golden brown. Let cool slightly.

For the glaze:

Sift the powdered sugar and cacao into the bowl of a stand mixer. With the mixer on low, slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Drizzle over the pop tarts, and garnish according to your tastes.

Story, photography, and styling by Quelcy Kogel

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Lamb Lettuce Cup

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March 10, 2025

Three lettuce cups with lamb on a yellow plate, staged on a black background.

In our 2021 Lamb Fest cooking competition, the winning dish was the lamb lettuce cup by Chris Bonfili and Cory Hughes, two all-star chefs. Braised Elysian Fields lamb shoulder melded with yam, pomegranate seeds, curry aioli and the crunchy, gently bitter contrast of iceberg lettuce. Judge Hal B. Klein proclaimed this the winner. These were bites to remember, and we hope you enjoy it too!

What Kind of Lettuce Should You Use for Your Lettuce Cups?

Though maybe you’re used to seeing lettuce at the store or in sandwiches, there are many different kinds of lettuce. The four main types of lettuce in the Western world are looseleaf, romaine, crisphead, and butterhead. Iceberg lettuce, also called crisphead, is the most popular variety, typically what you see in a salad. For a lettuce cup, iceberg will be best because it will be the firmest base for your lamb to sit in. You don’t want wilted or flimsy lettuce for a recipe like this where the meat needs to balance in the cup-like shape. For another way to use lettuce, try our Wilted Lettuce Salad.

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Lamb Lettuce Cup

Author: Chris Bonfili & Cory Hughes

Description

A fun way to eat your vegetables!

Ingredients

Scale

For the lamb:

3 lb Elysian Fields lamb shoulder
2 sprigs rosemary
2–3 tbsp olive oil
4 cups mirepoix (portion: ½ onion, ¼ carrot, ¼ celery)
2 tbsp tomato paste
¼ cup Pinot noir
2 qt lamb stock (sub with chicken or light beef stock)

For the curry aioli:

½ cup Duke’s mayonnaise
1 tbsp yellow curry powder + add more to taste
½ lime, juiced

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Instructions

To prepare the lamb:

Season the lamb shoulder with salt, pepper, and minced rosemary.
Take a roasting pan and add about 2-3 tablespoons olive oil. Heat on medium-high heat until the oil starts to lightly smoke. Add the lamb shoulder and sear on all sides until golden brown. Pull the lamb out and reserve.
In the same pot you just cooked the lamb in, add the onions and carrots in the roasting pot. Cook until soft. Add the tomato paste and stir for around 1-2 minutes until fully melted and coating the mirepoix. Deglaze with the Pinot noir and cook until the flame goes out.
Add the celery and stir for 15 seconds. Place the lamb back in the roasting pan and cover with the stock. Heat it until just below simmering. Lay a piece of waxed parchment paper on top of the lamb and cover with foil.
Bake at 350 degrees for 3 hours. Check with a fork to make sure the meat is falling apart. If not, let it go another 15-20 minutes. Place the entire roasting pan in the refrigerator in the liquid (or it will dry out) and let cool overnight.
The next day, heat it until lightly simmering. Strain the stock through a colander and reserve the liquid. Pull the lamb pieces apart and reserve. Reduce the lamb stock in a saucepot until it’s thick enough to coat the back of a spoon. Add the lamb pieces back in and hold.

To prepare the lettuce:

Pull apart into lettuce wrap-sized pieces.

To prepare the pomegranate:

Cut in half and smack the rounded edge with the side of your knife.
The pomegranate seeds will fall out. Collect them in a bowl with any pomegranate juice you can squeeze out.

To prepare the yam:

Peel and dice the yam.
Roast at 350 degrees for about 20 minutes until soft enough to eat but hard enough to maintain its shape.

For the Curry Aioli:

Take a sheet tray and line it with waxed parchment paper.

In a skillet, melt the butter. Add the almonds, sugar, syrup and stir until combined. Keep stirring over medium heat until a caramel color is achieved. Pour the batter on the wax paper and cool overnight at room temperature. The next daybreak the brittle into small edible-sized pieces.

To assemble:

With the picked lamb and reduced stock, keep warm on a stove.
Take your lettuce cup and add the hot braised lamb with au jus and put about 2 tablespoons’ worth of lamb in your cup. Add 4 pomegranate seeds, 1 tablespoon of Curry Aioli and a pinky-sized piece of brittle crumbled on top. Serve and enjoy.

Recipe by Chris Bonfili and Cory Hughes
Styling by Ana Kelly
Photography by Laura Petrilla

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Red Snapper and Green Split Pea Salad for Nowruz

By

Kylie Thomas

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March 10, 2025

A large Red Snapper lays on a cooking sheet surrounded by a Green Spit Pea Salad and limes in celebration of Nowruz.

Chef Palak Patel shares a Red Snapper with tamarind flavorings that is cooked in Iran with Green Split Pea Salad to celebrate the arrival of spring and the national holiday Nowruz. This recipe uses fennel to add a slight anise flavor to this tasty fish dish. Plus, the Green Split Pea Salad combines all the greens of the Earth like broccolini, baby spinach, baby kale, and green split peas for a nutritious side dish. A dollop of Mint and Cilantro Chutney would be a fine addition to this meal. You might even like to add some Persian Jeweled Rice as well.

What Does Red Snapper Taste Like?

Red snapper carries a unique flavor profile. When cooked, you’ll find it has a delicate, subtly sweet flavor with a firm, white flesh that flakes easily. Some describe its taste as mild and nutty, and very delicate. Its versatility makes it perfect for grilling, baking, pan-searing, or poaching. Plus, you can add just about any seasoning or sauce you would like since its neutral palate allows for creativity.

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Red Snapper

Author: Palak Patel

Description

A perfect way to roast Red Snapper with hints of fennel.

Ingredients

Scale

¼ cup grapeseed or canola oil + 2 tbsp
1 whole (3-4 lb) red snapper, cleaned, scaled
Sea salt and freshly ground black pepper
2 lemons, sliced thinly
1/2 small fennel bulb, thinly chopped
1 tbsp chopped fennel fronds
¼ cup tamarind concentrate
2 tbsp sugar

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Instructions

Heat oven to 450°F. Line baking sheet with aluminum foil, or coat with oil.
Rinse the fish in cold water, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
Add ¼ cup oil, tamarind contrate, sea salt and sugar. Mix well.
Brush the fish generously on both sides with the oil and inside the cavity.
Place lemons, fennel and herbs inside the cavity of the fish.
Season the outside of the fish generously with a few good pinches of sea salt and black pepper. Drizzle tamarind marinade on top.
Roast for 20-25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
Remove from the oven, and squeeze the juice from the remaining lemon over the fish.
Serve warm.

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Green Split Pea Salad

Author: Palak Patel

Description

This side adds a nutritious serving of green veggies to your meal.

Ingredients

Scale

2 cups dried green split peas
4 cups vegetable broth
2 cups baby kale
2 cups baby spinach
1 bunch broccolini, chopped
1 tbsp oil
1/4 cup lime freshly squeezed juice
1/4 cup extra virgin olive oil
2 tsp cumin powder
1 tbsp maple syrup
2 limes for garnish
Kosher Salt to taste
Freshly ground pepper

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Instructions

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Drain any excess liquid.
In a small bowl, whisk together the lime juice, olive oil, cumin powder, maple syrup and kosher salt.
While split peas are hot, pour vinaigrette over the peas and toss to coat. Season with salt and freshly ground black pepper.
In a skillet, heat 1 tablespoon oil and saute greens lightly and season with salt and pepper.
Mix peas and greens together. Adjust seasoning as needed.

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.

Beef Short Rib Plov for Navruz

By

Kylie Thomas

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March 10, 2025

A beef short rib plov for navrus sits in a big dish with rice, beef short rib, and boiled eggs cut in half.

Navruz, the most treasured holiday in Uzbekistan, is a time to celebrate the return of sunshine, flowers, fruits, and vegetables, and good living. During seven decades of Soviet domination, celebrations were banned because Navruz was considered too archaic. Restored in 1990, the holiday celebrates the day and night being equal and marks the start of a new year. Festive tables are abundant with fresh bread, plov, and countless side dishes.

Chef Palak Patel shares her Beef Short Rib Plov so that we can celebrate Navruz at home with the family.

What is a Plov?

While the name might not ring a bell, we promise you have actually had this dish before. Plov is a version of the vast range of rice pilafs made across Central Asia and the Middle East. It’s the national dish of Uzbekistan. Its fragrant, long-grain rice cooks in a broth with a variety of ingredients like meat, carrots, onions, and an array of spices such as cumin and coriander. The process involves first sautéeing the meat and vegetables, then adding the rice and broth, which you simmer until the rice absorbs the liquid and becomes tender.

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Beef Short Rib Plov for Navruz

Author: Palak Patel
Yield: Serves 6

Red Snapper and Green Split Pea Salad for Nowruz

Description

A warm, savory, and comforting rice dish featuring tender beef short rib.

Ingredients

Scale

6 pieces beef short rib
2 tsp smoked paprika
1 tsp nutmeg
2 tsp coriander powder
1 tbsp cumin powder
½ tbsp turmeric
1 tsp cardamom pods
1 tbsp beef bouillon
2 bay leaves
2 cups basmati rice
¼ cup oil, additional for oil for sautéing
1 onion, finely chopped
2 large carrots, sliced
2 cloves garlic, minced
1 whole garlic, cut sideways in half
4–6 cups water
Kosher salt
Freshly ground pepper
¼ cup parsley, chopped
3 large eggs

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Instructions

Preheat oven to 350 degrees.
Gently add eggs to a pot of hot water for 6 minutes. Remove and cool under cold water. Set aside.
Rinse basmati rice under cold water 5-10 times to remove starch and the water runs clear. Add rice to a large bowl cover with water and set aside.
Season short ribs generously with kosher salt and freshly ground pepper.
Heat a 12 inch wide Dutch oven on high heat, add half the oil and turn the heat down to medium-high. Place 3 short ribs and sear short ribs on all sides and set aside. Continue for the remaining three pieces.
Reduce heat and add one tablespoon of oil to caramelized Dutch oven with chopped onions, minced garlic, beef bouillon, paprika, nutmeg, coriander powder, cumin powder, turmeric, cardamom pods, bay leaves, and 4 cups of water. Stir to dissolve bouillon completely.
Layer the short ribs evenly across the Dutch oven. Cover with a lid and place in the oven and cook for an hour and half or until beef is fork-tender. Remove ribs gently, place in a bowl and cover.
Spoon out any extra oil pooled on the top, add rice and carrots and add with 2 cups of water season with salt and freshly ground pepper.
Place short ribs on top to evenly spread over rice. Lay cut side half garlic pieces inside the rice.
Cover the lid and reduce to low cook for 15-20 minutes, until rice is cooked and fluffy. Turn off the heat and let it stand for 5 minutes before serving.
Peel and slice eggs in half. Place on top of rice.
Garnish with parsley.

Dive Into More Nowruz, Navrus and Holi Recipes

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.

The Adult Spring Break Spritz

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March 10, 2025

An adult spring break spritz, a clear cocktail in a wine glass.

Remember spring break? When you were in school, you didn’t need to schedule time off…you just got it. That blissful week or two in March when you’d head to some vacation destination or just pig out before the semester ended. Unfortunately, in adult life, you rarely get a spring break that idyllic. But a cocktail like this Adult Spring Break Spritz can transport you to the beaches, pools, and booze cruises that make up the spring breaker aesthetic.

What’s In Our Adult Spring Break Spritz?

Nothing says collegiate debauchery to me like 99 Bananas. You can get it at the liquor store for a dollar, and as the name suggests, it’s 99-proof banana-infused liqueur. (Note: we do not recommend operating heavy machinery after drinking this cocktail). The Adult Spring Break Spritz will ease you into spritz season. It has the basic shape of your average everyday spritz, using sparkling water, Prosecco, and a whole shooter of 99 Bananas, combined in a wine glass. But one of its advantages is that you can drink it poolside and have it look like you’re just sipping on sparkling water…only you will know the truth.

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The Adult Spring Break Spritz

Author: Emma Riva