TABLE Magazine’s Best Lunch Recipes of 2024

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December 18, 2024

Roasted Carrot and Chickpea Sandwich on a plate along with a plate of side dish

You don’t have to rely on running through the drive-through for lunch anymore! In 2024, TABLE Magazine elevated the midday meal with these top 10 best lunch recipes. We have versatile options for quick and simple ideas, as well as more complex recipes that treat you to a gourmet experience. Whether you’re whipping up a special meal for yourself, packing a nutritious lunch for your kids, or bringing a little something for the entire office, these recipes will have you excited to make lunchtime an experience rather than a chore.

TABLE Magazine’s Best Lunch Recipes of 2024

Quick Cured Egg Yolks

These Quick Cured Egg Yolks are ready to upgrade your lunch. By curing the egg yolks in a salt solution, they develop a rich, umami flavor and a firm texture. Perfect for spreading on toast, these savory treats can be enjoyed on their own or with a variety of toppings. Talk about the best avocado toast ever!

Dill Pickle and Crispy Smashed Potato Salad

This Dill Pickle Potato Salad is a refreshing twist on your favorite picnic food. Crispy roasted potatoes are tossed with a tangy dill dressing and sliced dill pickles for the ultimate pickle-lovers lunch. Serve it warm or chilled alongside your sandwich of choice for a fulfilling meal.

Winter Power Bowl

Feeling sluggish on a cold winter day? This Winter Power Bowl is the perfect pick-me-up. Packed with nutrient-rich ingredients like roasted butternut squash, protein-packed sausage, and crunchy walnuts, this hearty and satisfying meal will fuel your body and mind. Whether you’re heading to work or staying in, this power bowl is a nutritious lunch option.

Beet Carpaccio with Citrus Vinaigrette

This Beet Carpaccio is a stunning and equally delicious dish that’s perfect for a light lunch when you just need a small snack. The thinly sliced beets are dressed in a tangy citrus vinaigrette and topped with crunchy seed crackers and microgreens. It’s a beautiful and flavorful way to enjoy the earthy sweetness of beets.

Roasted Beet Salad with French Vinaigrette

Our Roasted Beet Salad is the perfect way to indulge in beets when they’re at their peak in the cooler seasons. After roasting to perfection, we toss the beets with a tangy French vinaigrette before topping with oranges, arugula, pea shoots, walnuts, and whipped ricotta cheese. It’s a way to treat yourself to an elegant lunch full of fresh ingredients.

The Best Wendy’s Copycat Chili Recipe

Recreate the iconic Wendy’s chili experience at home with this copycat recipe. This hearty and flavorful chili is packed with tender chunks of beef and beans, savory spices, and a rich, homemade tomato base. It’s the perfect comfort food for a chilly day or whenever you need something cozy for lunch.

Blistered Shishito and Corn Salad

The sweet, juicy corn and slightly spicy shishito peppers find their haven in a lime and Tajin vinaigrette. The addition of Cojita cheese and avocado makes a veggie salad that shows how delicious simple vegetables and spices can be. It’s also easy to double this recipe to share with whoever you choose to bring to lunch…and lean into frozen corn in the seasons when farm fresh ears are not available.

Vermouth-Braised Radicchio & Fennel

This Vermouth-Braised Radicchio and Fennel is a sophisticated and flavorful dish that showcases the transformative power of braising. The rich, complex flavors of vermouth infuse the vegetables in this process. The sweetness of the caramelization balances the usual bitterness of the radicchio and fennel, creating a dish that is both comforting and elegant.

Grilled Sunflowers Recipe with Bacon Vinaigrette

Who knew sunflower heads actually make for a delectable and healthy lunch? The sunflower heads are grilled to perfection, bringing out their nutty flavor. Then, the homemade bacon vinaigrette adds a smoky, savory element that complements them perfectly. No need to worry about an overabundance of sunflowers ever again. This one is for summer months only, because it’s nigh impossible to get unripe sunflowers at any other time.

Roasted Carrot and Chickpea Sandwich

This hearty Roasted Carrot and Chickpea Sandwich needs no accompaniment. The sweet and savory blend of roasted carrots in a zesty marinade and creamy chickpea spread is simply unforgettable. Alongside cucumbers, pea shoots, and bakery-fresh bread, this recipe is about to become a staple in your weekly routine.

Story by Kylie Thomas

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We Made 6 Dirty Sodas To Try The Trend

By

Emma Riva

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December 18, 2024

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SIx dirty sodas arranged on a white wooden slatted surface with cranberries, grapes, coffee beans, hazelnuts and cherries as garnish on the surface.

You’d be forgiven for saying “ew” at upon hearing the words dirty soda. But along with funeral potatoes, Jell-O, and tradwife Instagram videos, it’s another trend with Mormon roots that’s started to saturate the mainstream.

Since Mormons were on the non-alcoholic drink train long before the word mocktail ever existed, a dirty soda is one way to indulge in a sugary beverage without the alcohol. It’s soda, a latte syrup, and half-and-half. That’s it. So, let’s be honest, dirty sodas really aren’t any less weird than some non-alcoholic spirits or syrup-heavy lattes like pumpkin spice. They just happen to use easily available ingredients. Utah-based soft drink company Swig copyrighted the term “dirty soda” in 2010, and since then, dirty sodas have spread through social media and across the world.

At this point, coastal elites are weighing in. You can now go to a dirty-soda themed café in New York: Cool Sips. The New Yorker published “The Unexpected Pleasures of a Dirty Soda,” in which they sent James Beard Award winner Hannah Goldfield to Utah to investigate this soft drink’s origins. We made a few dirty soda recipes of our own, just in case you’re dirty-soda-curious. All you need is soda and creamer. Was alcohol-free living a little too clean for you? Now you can sip dirty.

We Made 7 Dirty Sodas To Try The Trend

Grape Dirty Soda

Grape soda may not be made from actual grapes, but come on, now, you’re drinking soda. Were you really expecting organic? Head to a vineyard if you want actual grapes! We are here for sugary, fizzy goodness mixed with cream. This is also one of the most beautiful of the dirty sodas we made, with its deep magenta color and cream fizz.

Coconut Cold Brew Dirty Soda

This one would not be cool with the Mormon church because of the coffee in it, so maybe consider your guests before serving this up. Trader Joe’s Coconut Cold Brew is what we had, so it’s what made its way into this little treat. And it mixes nicely with the club soda, cream, and the coconut syrup we added for extra flavor.

Root Beer Dirty Soda

Root beer is one of the longest-standing sodas out there. Our Root Beer Dirty Soda uses hazelnut syrup, while most baristas use Torani or Monin to get a hazelnut flavor in coffee. The nuttiness of the hazelnut syrup pairs well with the root beer for a slightly more elevated soda drink.

Dr Pepper Dirty Soda

The Dr Pepper Dirty Soda is one of the OG’s of the dirty soda movement. It became so popular that you can now get it on the menu at Sonic drive-thrus around Utah and beyond. We put a dash of cherry syrup in it to balance out the Dr. Pepper. You can also get “The Montauk” at New York’s Cool Sips, which is Dr Pepper, mint, and vanilla cream).

Cherry Coke Dirty Soda

Coke-based dirty sodas were some of the first that Swig founder Nicole Tanner came up with, since she often drank Coke to keep up with her busy day-to-day schedule as a mom. And Cherry Coke is delicious, with a hint of fruit beyond the occasionally assertive sugariness of regular old US Coca Cola.

Orange Dirty Soda

This dirty soda is giving major orange creamsicle vibes. With Orange Crush, half-and-half, and vanilla syrup, the citrus and the cream create a creamsicle in a glass. Of the drinks we made, this is probably the best candidate for a little splash of vodka in it to turn it into a cocktail. Just make sure with any of these that you’re using fresh cream and drinking it fast.

Story by Emma Riva
Recipes by Star Laliberte and Kylie Thomas
Photography by Dave Bryce

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TABLE Magazine’s Best Vegetarian Recipes of 2024

By

Kylie Thomas

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December 18, 2024

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An overhead photo of a colorful tropical smoothie bowl with banana, kiwi, passion fruit, berries, and granola over a vibrant purple yogurt blend in a tan bowl with a gold spoon on a tan and light blue wood surface.

Vegetarian eating has all but taken over TABLE Magazine. Forget the old, boring vegetarian stereotypes of the past: 2024 was the year plant-forward cuisine truly blossomed, showcasing the incredible diversity and deliciousness of vegetables, fruits, grains, and even legumes. These top 10 plant-forward recipes from TABLE Magazine showcase the best of the best and also prove that nutritious food can be just as crave-worthy as fast food. So, buckle up because we’re making plant-powered eating exciting!

TABLE Magazine’s Best Vegetarian Recipes of 2024

Spiral Ratatouille

This Spiral Ratatouille is a true work of art, both visually and in a culinary way. It delivers a vibrant display of colors and fresh vegetable flavors in a captivating display. The artful arrangement of vegetables in a spiral creates a stunning presentation, while the combination of textures and tastes ensures a truly satisfying dinner after some time in the oven.

Stanley Tucci Inspired Cacio e Pepe

Not all pasta has to have meat in the sauce! Stanley Tucci inspired us to create this cheesy Cacio e Pepe recipe. We drench bucatini noodles in a blend of Pecorino Romano cheese, olive oil, butter, lemon, and arugula. It’s a filling dish and will leave anyone (old or young) in awe of the taste.

Stanley Tucci Inspired Maria Rosa Tomato Sauce

Everyone should learn to make a homemade tomato sauce to keep in your back pocket. Canned whole San Marzano tomatoes make this process easy so you just have to add the other vegetables and cook in a saucepan. Then, add it on top of your favorite type of pasta or reserve it to use in a different recipe like stuffed zucchini.

Mediterranean Stew

This hearty Mediterranean Stew is a celebration of seasonal, winter vegetables. Bursting with flavor from ripe tomatoes, earthy carrots, and tender cannellini beans, this dish is a comforting and nutritious meal. Enjoy it on a chilly evening with a good book alongside a glass of wine so you can keep warm.

Twice-Baked Butternut Squash with Brie

By twice-baking your butternut squash, you ensure a soft, even texture throughout the inside that also has a crisp layer on the top. These perfectly baked bundles of nutrients also pair well with the creaminess of brie. With a bit of brown sugar and cinnamon brushed on top of the squash, you just found your new weeknight dinner recipe.

Dill Pickle Potato Salad

This Dill Pickle Potato Salad is for the pickle lovers out there, because pickles go great with everything. Roasting potatoes brings a satisfying crunch, while the tangy flavor of dill pickles adds a briny touch. Fresh herbs and creamy yogurt round out this refreshing side dish, making it perfect for picnics, potlucks, or even a simple weeknight meal.

Roasted Sheet Pan Veggies with Spicy Glaze

While you could use these Roasted Sheet Pan Veggies as a side, we recommend adding in some chickpeas to have a protein-packed bowl of goodness. These veggies are easy to prepare on a sheet pan and after some time in the oven come out crispy and flavorful. Plus, tossing them in a homemade spicy glaze kicks things up a notch from your regular roasted veggies.

Red, White, and Blue Fruit Salad

Your average fruit salad doesn’t have to “just do.” Instead, adding a few finishing touches can completely rework how your fresh fruit tastes and creates a unique profile you won’t find elsewhere. After cutting up watermelon, strawberries, cherries, raspberries, blueberries, and apples into festive shapes, you’ll then finish this recipe with a drizzle of hot honey, lime juice, and a sprinkle of Tajín.

Best Tropical Smoothie Bowl

Who wouldn’t want to start their morning off with a bowl full of tropical fruits and an energizing smoothie base to get through the day? This nutrient-dense recipe includes gut-healthy greek yogurt, all the fresh fruits you can imagine, protein collagen peptides, and also other nourishing toppings. This recipe even allows flexibility so you can create the smoothie bowl of your dreams.

Beet Carpaccio with Citrus Vinaigrette

This vibrant Beet Carpaccio is a take on the Italian dish in a way that gets all to admire this underrated ingredient. Thinly sliced beets are arranged beautifully on a plate and then dressed with a tangy citrus vinaigrette. Not to mention, you’ll top these little slices with crunchy seed crackers that you’ll make at home for a complex texture experience.

Story by Kylie Thomas

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Chocolate Covered Cherry (Homemade High Noon)

By

Abdul Rafay

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December 17, 2024

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A tall glass filled with a creamy, chocolate-colored cherry cocktail topped with a light, foamy head.

Get ready to indulge in a decadent and refreshing cocktail with our Chocolate Covered Cherry Homemade High Noon. This sophisticated libation makes sure you never have to buy a basic High Noon, White Claw, or any other hard seltzer again. It combines the fruity sweetness of raspberry blackberry vodka with the tartness of pure cherry juice and the creamy richness of dirty chocolate cream liqueur. Lastly, we top it with sparkling Prosecco which creates a delight for all the senses with a bit of bubbly and an unforgettable flavor. Plus, it keeps you from giving into those sweet tooth cravings of a chocolate bar or ice cream but lets you still treat yourself at the end of the day.

Can I Make This Homemade High Noon Non-Alcoholic?

It’s easy to make this indulgent cocktail into a just as delicious mocktail. Simply substitute the raspberry blackberry vodka for either fruit juice (or both), then trade out the liqueur for either chocolate syrup or chocolate milk, and finally finish with sparkling water rather than prosecco. This offers a chance to escape from the draw of alcohol while still enjoying a beverage with complex flavors and that fizzy, textural component.

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Chocolate covered Cherry (Homemade High Noon)

Author: Sarah Cascone

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Description

A little fruity, a little sweet, and a little bubbly too.

Ingredients

Scale

2 oz raspberry blackberry vodka
1 oz pure cherry juice
½ oz dirty chocolate cream liqueur
Top with prosecco (2-3 oz)

Cook Mode Prevent your screen from going dark

Instructions

Add ice to a cocktail shaker, pour in the chocolate cream liqueur, cherry juice and shake to combine.
Then add in vodka and shake vigorously until frost forms on the outside of the shaker. Pour into a chilled champagne flute and top with chilled prosecco.
Enjoy immediately so ingredients do not separate.

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

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The Principles of Kwanzaa from Chef Jackie Page

By

ZAIN

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December 17, 2024

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A kinara with seven candles, a wooden cup for the ancestors, corn for the children, and harvest bounty to show respect for the people who grew them, are all symbols of Kwanzaa, a holiday that celebrates unity and community.

Kujichagulia, which means self-determination, is the principle of Kwanzaa that resonates most with Jackie Page. That is no surprise as Jackie has her hands in many different buckets of work: not only is she the owner and operator of her own catering company, Jackie Kennedy Catering, she is a food content creator for TABLE Magazine, a board member for Babesburgh, and still finds time to do her most important jobs, being a mother to her two daughters, Satchel and Asantewaa, and grandmother to her grandson, Sage.

The Principles of Kwanzaa from Chef Jackie Page

A Later Start in the Kitchen

Page’s journey into the culinary world is an unorthodox one. Although she knew her way around a kitchen, she didn’t graduate culinary school until she was 47 years old. Since graduating, she has become one of Pittsburgh’s sought-after culinary experts. Moreover, she represents Pennsylvania on a national level at the Great American Seafood Cookoff, which is held annually in New Orleans.

Growing up, Jackie’s family didn’t celebrate Kwanzaa. It was only after her brother traveled to Africa in his early 20s that her family began the tradition. Jackie was 30 at the time. When he returned, he changed his name to Khafre Kujichagulia Abif, which is why it is Jackie’s favorite Kwanzaa principle.

The History of Kwanzaa

Dr. Maulana Karenga established Kwanzaa in 1966 after the Los Angeles Watts riots. Dr. Karenga was looking for ways to bring the African American community together through the celebration of our history, family, community, and culture. The name derives from the phrase matunda ya kwanza, which means “first fruits” in Swahili. When the holiday was created, it was decided to add an extra “a” at the end so that it would have seven letters.

Kwanzaa is an annual holiday that focuses on seven principles and is observed from December 26 through January 1. During the weeklong celebration, families and friends come together in fellowship to share meaningful dialogue on how to incorporate the Seven Principles of Kwanzaa, known as Nguzo Saba, in daily life, and to reflect on our ancestors.

The Seven Principles of Kwanzaa

UMOJA (UNITY) focuses on maintaining unity within family, community, nation, and race.
KUJICHAGULIA (SELF-DETERMINATION) speaks to defining and naming as well as to creating and speaking for ourselves.
UJIMA (COLLECTIVE WORK AND RESPONSIBILITY) encourages us to build and maintain our community together and to solve problems together.
UJAMAA (COOPERATIVE ECONOMICS) is all about building and maintaining our own stores and businesses and making a profit together.
NIA (PURPOSE) directs us toward collective vocation in the building and developing of our community in order to restore our people to their traditional greatness.
KUUMBA (CREATIVITY) inspires us to do as much as we can, in the way we can, to leave our community more beautiful and beneficial than we inherited it.
IMANI (FAITH) encourages us to believe with all our hearts in our people, our parents, teachers, leaders and the righteousness and and victory of our struggle.

Setting the Table

In addition to the principles, there are seven table setting pieces that are symbolic and offer a look into African traditions and history. The kinara is a candelabra for the Mishumaa Saba – the seven candles of Kwanzaa. You light one every day of the celebration. There are three green, one black, and three red candles that represent the colors of Africa. The Kikombe cha Umoja (Unity Cup) commemorates our African ancestors. Muhindi (ears of corn) represent children and the promise of their future, and corn is also often part of the holiday meal as well. The crops – mazao – show respect for the people that grew them. There’s also a mat (mkeka) to display these items on.

On the sixth day, December 31, a Feast of Faith (Karamu) is held with African American and African fare, libations, and entertainment. The week culminates with gifts (zawadi), which traditionally include books, heritage symbols, or something handmade.

Feasting Through the Week

For Jackie, the feast isn’t just on one day. Throughout the week, she recounts her family’s past celebrations: “The food celebration in my home that week is crazy, with lots of love for our ancestors and remembrance of what they taught us about the strength of our people. Kwanzaa reminds me that my ancestors and I have a history, and practices that should continue. We practice the principles on the days and throughout the year.”

From a food point of view, Jackie has continued that tradition by making necessary tweaks to dishes she grew up on, such as black eyed peas and collard greens, okra, and corn. Jerk chicken wasn’t a dish that was typical for her family, but Jackie incorporates it into her festivities after having it at a friend’s celebration. For dessert, she said, “No celebration is complete without a sweet potato pie!” If you have ever tasted her pie, you’d agree. She doesn’t use many recipes, but the ones she shares with TABLE readers should get you close enough to partake in those robust flavors.

As for future celebrations, she is now guided by her heart, and seasons her food until she hears the ancestors’ whisper, that’s enough my child.

Story by Briana White
Photography by Scott Goldsmith

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TABLE Magazine’s Best Finger Foods of 2024

By

Kylie Thomas

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December 16, 2024

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Various crispy mushroom bundles sit on a brown plate beside a small bowl of spicy mayo beside two green cups and two forks.

Finger foods are the heart of a gathering. They’re what keeps a party full of chatty people with full, happy stomachs. So, it makes sense that 2024 was a year for finger food frenzies. These top 10 TABLE Magazine recipes took the internet by storm by featuring a bit of elegance in popular hors d’oeuvres forms. Join us as we revisit the most mouthwatering and crowd-pleasing finger foods and be ready to prepare your menu for your next gathering.

TABLE Magazine’s Best Finger Foods of 2024

Best Sloppy Joe Hand Pies

While sloppy joes can be considered a handheld, our Sloppy Joe Hand Pies enclose the filling to keep the mess away. Plus, this version allows you to infuse whatever flavors you prefer. Like your sloppy joes spicy? Simply add a bit of sriracha to our sauce. The possibilities are up to you!

Peach and Ricotta Pizza

What could be better than a combination of sweet and savory on the dough of your choice? The natural sweetness of peaches helps to bring out the soft flavors of the ricotta cheese. We also add prosciutto, balsamic glaze, and hot honey so you get the perfect mix of acidity, savory, sweet, and tangy.

Crispy Mushroom Bundles with Spicy Mayo

These Crispy Mushroom Bundles are a delightful appetizer that elevates any occasion. We’ve taken tender seafood mushrooms, bundled them in nori, and fried them to golden perfection. The crispy exterior gives way to a juicy, flavorful interior, and the spicy mayo dipping sauce adds a fiery kick.

Mother’s Day Deviled Eggs

Deviled eggs often carry our holiday dinners and lunches with bites of hard boiled egg full of a creamy, zesty filling. We garnish our Mother’s Day Deviled Eggs recipe with bacon, pickled onions, and a sweet paprika that helps your egg yolk filling become the star of the show.

Authentic Italian Bruschetta with Basil-Infused Olive Oil

Bruschetta is utterly simple but that’s a part of why the end product is so successfully delicious. The orchestration of toasted bread, olive oil, garlic, parmesan cheese, balsamic glaze, and fresh-cut tomatoes on top is one that appeals to the senses. The different textures, juices, and flavors made this recipe oh-so-addictive for a snack or lunch staple.

Aloo Tikki

This Indian street food is a crispy, potato and vegetable patty seasoned with coriander powder, turmeric, and garam masala. The result of Aloo Tikki is a vegetarian finger food that can be eaten on its own. But, you can always add chutneys like cilantro-mint or dipping sauces such as a scoop dahi (plain yogurt).

Pigs in a Blanket with 3 Party-Perfect Dips

While you may know how to make Pigs in a Blanket, how about making dips that compliment these little bundles of dough and mini hot dogs? Upgrade your party’s vibes with a trio of dips that make sure there’s a little something for everyone. Dive into Harissa and Chili Mayo, Horseradish and Cream Cheese, and Jalapeño Mustard.

Pear and Goat Cheese Bites

If you’re looking for a finger food recipe that doesn’t take much prep but still turns out utterly indulgent, this one is for you. Flaky phyllo pastry is filled with a creamy goat cheese and sweet pear filling, then baked to golden perfection. Drizzled with a touch of honey, these bites are the perfect appetizer for a hot summer day.

Egyptian Spinach Spanakopita

Wrapping nutrient-rich Egyptian spinach and feta cheese in phyllo dough creates tasty bites of flaky layers. The combination of spinach and feta cheese creates a balance between salty and savory. Plus, the health benefits leave you with a satisfying feeling that is both comforting and still delicious.

Crab Cakes

Don’t let the smallness of these bite-sized Crab Cakes fool you, they pack an unforgettable punch. Plus, this recipe yields 40-44, 2 oz party-sized patties to ensure you can pack the table all night long. We do recommend using quality jumbo lump crab meat so your bites turn out as scrumptious as possible.

Story by Kylie Thomas

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The Gentleman’s Brew, A Non-Alcoholic Irish Coffee

By

Abdul Rafay

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December 16, 2024

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A glass mug filled with a dark, creamy-looking A non-alcoholic Irish coffee garnished with a lemon peel and what appears to be coffee beans or espresso grounds.

An Irish coffee is a classic bar cocktail. But if you’re not drinking right now and miss this cocktail, we’ve created a non-alcoholic Irish coffee for you to enjoy using a spirit replacement, cold brew, chocolate bitters, chilled espresso, and chocolate coffee syrup. For an alcoholic version, try our Irish Cream.

How We Made Non-Alcoholic Irish Coffee

Maybe you’re thinking “An Irish coffee without alcohol is just..coffee.” You are not entirely wrong. But hear us out. Our Non-Alcoholic Irish Coffee replaces the kick of whiskey with the Free Spirits “Spirit of Bourbon” bourbon replacement, which we also used in our Non-Alcoholic Old-Fashioned mocktail recipe, another spin on a classic cocktail. Scrappy’s Chocolate Bitters adds an extra bit of decadence to the palate. We layered different kinds of coffee into the drink, including chilled espresso, cold brew, and coffee syrup. This gives the drink more body rather than straight coffee with just a dash of whiskey in it.

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