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Your Full Moon Horoscope: December 2024

By
Wade Caves
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0
A globe with the constellations laid overtop in a white color.

We are finally at the end of two independent cycles: (1) the civil calendar which ends in December, and (2) the successive squares of Jupiter and Saturn. These two are big players in the astrological world, and when they’re duking it out in our skies, we can feel tectonic plates beneath our feet shift and move. It can cause us to question our confidence, our ability to traverse tough terrain, and our capacity for belief in trying times. Mercury is just stationing direct and will trigger this square as it moves forward in Sagittarius – so we can expect elements of (mis)communication to play a role in how this all shakes out.

But after this square, we have a break – at least until summer of 2025, when the final square comes. This square will be in adjacent signs, however, moving from Pisces and Gemini to Aries and Cancer respectively. The energy shifts, and that will be a cause of celebration for Gemini, Virgo, Sagittarius, and Pisces.

Some relief comes to Jupiter from Venus, who is applying to Jupiter by trine from Aquarius. This suggests support comes from others, because Aquarius is one of the zodiac signs in the image of a human (i.e., the water bearer) – being in community is a help to many this month.

Your Full Moon Horoscope: December 2024

Aries

This full Moon brings a powerful opportunity for exploration and discovery, dear Aries, as the Sun, Moon, Mercury and Jupiter light up your houses of communication, travel, and learning. That isn’t to say everything is likely to go smoothly – Mercury is only just now stationing direct, and as it does so, moves toward a square with Saturn and opposition to Jupiter. This indicates the end to a trying period, with a few wrinkles left to iron out. Anticipate some delays while traveling until the new Moon of December 30. This would be a good time to watch your tone and messaging to those who are close to you. If you’ve been waiting to crack open a new book, or to re-connect with your spiritual side, I’d say now’s the time.

Taurus

This is a period for turning something broken into something useful, Taurus. Your ruling planet, Venus, is separating from a tense opposition to Mars, and next contacts Jupiter by gentle trine. Have there been relationship problems, whether romantic or professional? Has something in your home life felt a bit off? I have good news: you’ve been given an opportunity to turn disappointments on their head. The trick is to force nothing, go with the flow, and allow yourself to imagine new possibilities, re-purposing things to meet the needs that exist today. I suspect you will feel this manifesting in the areas of life where your work and home lives meet. One word of warning: throwing money at a problem won’t make it go away.

Gemini

We’re nearly through the woods, steadfast Gemini – this is the very last full Moon where Jupiter and Saturn antagonize each other by square (whilst Jupiter remains in your sign, that is). It’s been a long year, I know. August would’ve been tough for you, and though there ought to have been some meaningful peaks since, I can appreciate that there will have been valleys, too. Because Saturn and Jupiter are placed in Pisces and Gemini respectively, they’ve had wide license to disrupt your professional path, relationships, and even your sense of self. You have grown so much this year, seen so much, and have adapted to meet the tide as it finds you. Smoother days are head, so for this full Moon, my only advice is: enjoy yourself.

Cancer

If things feel a bit slower than normal around this period for you, Cancer, don’t worry about it overmuch – there’s a lot stirring at the periphery. Mercury is ending its retrograde pass in your 6th house, which should help ease any health-related issues you may have been experiencing over the last month or so. Conversely, Mars is now retrograde in your 2nd house of finances and wealth management. This can tempt you to spend beyond your budget, so consider running big or recurring purchases with someone you can trust. Jupiter and Saturn are in square, but this shouldn’t have too big an impact on you yet – this will come more into focus next year, around your birthday. Watch for where you could benefit from more discipline; next summer, you’ll be glad you did.

Leo

There’s been a recent opposition between Venus and Mars, Leo, and it’s possible that that has produced some angst about love gone wrong. Some good news: Venus now makes its application to Jupiter by trine, which suggests that even if romance failed, a deep and fulfilling friendship is possible. If you’re in a relationship already, this configuration can help you and your partner improve your lifestyle, or – if this is in the cards for you – help you in family planning (up to and including conception). Mars will exit your sign soon, so try to make the most of the extra juice that it provides. One thing to keep in mind: Mars is retrograde, so you may be expected to revisit and revise whatever big things you set in motion now.

Virgo

If career or relationship matters have felt like slow-going lately, discerning Virgo, you might be relieved to hear that we’re nearing the end of that period. Jupiter and Saturn have been in tight square for some time, and they will make their last hard aspect this month (or, rather, their next will have moved on to other signs to bother other people!). Mercury has just stationed direct, so this is going to make it a bit easier for you to move forward both personally and professionally. Mercury’s sextile to Venus indicates some rest and relaxation, and simplification in your day-to-day routines, would do you a world of good. Couldn’t come at a better time! Do watch your spending, though; the South Node is almost out of your 2nd house, and your money will go further then.

Libra

This is the start to a creative month for you, Libra. Your ruling planet, Venus, is in your 5th house of creative (and romantic) pursuits. Have some fun. Rare as it is for me to suggest, it might be the time to set some responsibilities aside and surrender to leisure and revelry. The 5th house is also given to physical and romantic intimacy – so why not make the most of this and spice your love life up a bit? This isn’t the kind of Venus placement that weighs down passion with themes of commitment and obligation, but rather, enjoying sensuality for its own sake. Mercury is stationing direct in your 3rd house of communication, so it might also be the right time to write, journal, read, or pick up negotiations if they’ve been on hold.

Scorpio

It appears you’re navigating the wake of some recent conflict, Scorpio. Could be relational, as your ruling planet’s opposition to Venus brings in your 7th house of relationships. Or, it could be professional, given Mars’ placement in your 10th house of career. Whatever the case, it looks like it was a bit of the shock, and both of you are on the retreat. Venus will next make an application to Jupiter by trine, which could help you find some forgiveness with the offended person – but first, you will need to show some contrition, and be prepared to listen. You’ll be happy to know that things ought to be progressing for you financially over the coming weeks, although there may be one or two final ‘hurdles’ to pass over before everything feels calm.

Sagittarius

Alright, Sagittarius, it might be a good idea to brace yourself for the tides coming this full Moon. You and the other mutable signs (Gemini, Virgo, Pisces) have been weathering a storm for the better part of the year that’s now coming to its final hour. Because of the positioning of Mercury, Jupiter and Saturn, the main areas of life (self, relationships, home, career) are all fair game in terms of where this strain manifests. You likely already know where the theme of disappointment and feeling stuck is strongest. Saturn’s heavy hand will be behind you by this time next month, so forge forward for now and keep expectations realistic – or better yet, wait, because even better odds are just around the corner.

Capricorn

While this isn’t a good time to be signing new agreements or contracts, industrious Capricorn, there certainly are themes of good financial success coming out of this period (and building on what we saw last full Moon). Venus is in your 2nd house of income and wealth, and as Venus rules your 10th house, there’s good reason to believe this shows increase and continued investment in your professional life. If you employ others, Venus’s trine to Jupiter in your 6th shows good things to come from those who work for you. But this is also a good period for you to relax a bit, and let things take a slower pace. The Sun will be moving into your sign soon (happy early birthday!), and things are likely to pick up then.

Aquarius 

Mars is retrograde in your 7th house of relationships, dear Aquarius, and that can stir problems for even the most committed and ‘locked-in’ couples. Venus is in your 1st house and next applies to Jupiter in your 5th house, so themes of reconciliation and joy are ahead. I also wonder if Venus in your 1st house makes this a particularly good season for giving and receiving gifts for you. Aquarius isn’t typically known for its thoughtful gift-giving, so perhaps put a little more effort into it this year, as I suspect that attentiveness will come back to you threefold. But Saturn is still in your 2nd house of finances, so do try to keep your spending under control. This is about thought and consideration, not running the well dry.

Pisces

You’ve been under a bit of strain this year, but the good news – as we’ve been building up to since August’s full Moon – is that after this full Moon in Gemini, the tide finally changes. Saturn has been in your sign for some time, since 2023, and is only a few weeks turned to forward motion. Now, your ruling planet, Jupiter, comes to square Saturn in Pisces for the last time. That is likely to produce feelings of being caught between two positions. Venus offers a helping hand from the 12th house, suggesting that with some quiet repose, reflection, meditation, you can find a sure path forward. Venus rules your 3rd house, so this could also indicate thoughtful help from a neighbor, sibling, or a carefully delivered word to the right person.

Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves
Photo by Vedrana Filipović

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Lucky Long Noodles

By
Abdul Rafay
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0
A visually appealing dish of long noodles with pieces of lobster, fresh scallions, and other vibrant ingredients arranged on a blue-gray plate.

A New Year tradition in many Asian cultures, eating long noodles is said to bring luck and longevity. Don’t break them prior to boiling. Slurp them up whole. Bask in the glowing flavors of an auspicious dish. And thank Chef Roger Li of Pittsburgh for a delicious way to welcome 2025 and all the good things it will bring.

Why Are These Long Noodles Lucky?

There are a couple of reasons why long noodles are lucky. The length represents a long life. But according to the tradition, the chef can’t cut the noodle strands, because breaking it cancels out the good luck. There’s a whole host of different traditions around it, and as with many culinary legends, no one can really agree on one origin. The most common recipe for long noodles is yi mein, a chewy and spongy Cantonese egg noodle akin to what we used here. Some say the tradition of long noodles for New Year’s dates back as long ago as the Han Dynasty in China. Each country has its own version of it, though.

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A visually appealing dish of long noodles with pieces of lobster, fresh scallions, and other vibrant ingredients arranged on a blue-gray plate.

Lucky Long Noodles

  • Author: Chef Roger Li
Print Recipe

Description

A long life with long noodles!

Ingredients

Scale
  • 3 lobster tails
  • 1/2 oz ginger, sliced thin
  • 1/2 oz shallots, sliced thin
  • 1/2 oz garlic, sliced thin
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 1 tbsp oyster sauce
  • 2 cups chicken stock
  • 5 oz long egg noodles
  • 1 cup scallion julienne
  • 2 tbsp shaoxing wine
  • 1 tbsp sesame oil

Instructions

  1. In a wok, fry ginger, shallot, garlic in sesame oil.
  2. Deglaze with Shaoxing wine.
  3. Add stock and all other ingredients. Mix well.
  4. Add egg noodles and lobster tail.
  5. Cook until noodles are tender, and lobster is cooked.

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Recipe by Chef Roger Li, Umami, Nanban, The Parlor Dim Sum, Allegheny Wine Mixer, Yume Omakase
Photography by Laura Petrilla

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TABLE Magazine’s Ultimate Guide to New Year’s

By
Emma Riva
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0
A fancy bottle with a deep red Good Luck Sparkling Pomegranate Cosmo on a tray with 2 cocktail glasses, orange slices, an open pomegranate, and lemon slices in front of a blurred Christmas tree.

New Year’s is a holiday of contradictions. There’s the conclusion of one year, the beginning of another. There’s the intense partying and clinking glasses on New Year’s Eve. But then, the next day you have to make begrudging good on the resolution to be healthier as you go into the coming year. How do you line up the right strategies for both popping bottles on New Year’s Eve and a cleanse for Dry January? TABLE has the answers for you with our Ultimate Guide to New Year’s, featuring a variety of drinks, recipes, and strategies to ring in the new year with good times and good intentions.

TABLE Magazine’s Ultimate Guide to New Years

Foods and Recipes to Try

Try These New Years Good Luck Foods from Around the World

Black Eyed Peas and Rice served in a bowl with three forks on the side

There are new year’s dishes from cultures everywhere, and we’ve got a conglomeration of ideas from grapes from Latin America to black eyed peas in the American South (pictured above from Chef Jackie Page). New Year’s can be an exciting time to try out a new tradition, or to look to your family and heritage for a way to celebrate.

Start the New Year with These Beef Recipes

Tender braised beef atop cheesy grits.

Beef is a symbol of strength, prosperity, and good fortune. It’s a perfect and filling New Year’s Eve meal, especially if you’re planning on going to bed a little early and just waking up on January 1. One of those beef recipes and a glass of Cabernet will send you in to a satisfied slumber.

Lucky Long Noodles

A visually appealing dish of long noodles with pieces of lobster, fresh scallions, and other vibrant ingredients arranged on a blue-gray plate.

This recipe from Chef Roger Li comes from the East Asian tradition of longevity noodles for good health and long life. You can enjoy them any time of year, but they’re especially auspicious for the new year.

8 Hors d’Oeuvres Recipes for a Tasty New Year’s Eve Party

Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

Sometimes you don’t want a big meal. Hors d’oeuvres are a great way to keep the party going without having to go through all the brouhaha of cooking for a big group of guests. An hors d’oeuvre also doesn’t mean skimping on the presentation—smaller dishes actually offer more opportunities for creativity (like the Pear and Goat Cheese bites above).

Healthy Recipes to Stay on Track During the Holidays

A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Maybe you want to get in on your New Year’s resolution early. These healthy recipes make for a nice New Year’s Day brunch, or even a dinner the night of to get in a strong wellness mindset for the months ahead. Plus, none of these are just boring salads, they’re full-size meals with actual health research behind their ingredients, like this Shaved Brussels Sprouts Salad.  

Drinks to Impress

Pick the Best Champagne to Celebrate New Year’s and Beyond

A set of champagne glasses on a black background

Champagne has become ubiquitous with the good life and decadence, but for one night a year, bars and homes around the world pop open bottles to celebrate a new beginning. But picking the right Champagne, especially for someone who knows their stuff, can be a challenge. Luckily, we’ve compiled recommendations to help. (Note the lovely Rolf Glass stemware in the photo!)

Impress With These Sparkling Wines for Your Hostess Gift

A woman stands in front of a Christmas tree holding a glass of sparkling white wine

So, you don’t want to break the bank with Champagne, but you still want to feel festive. Good news! There are a ton of sparkling wines out there that still make great hostess gifts or festive drinks for the holiday season.

Good Luck Sparkling Pomegranate Cosmo Cocktail

A fancy bottle with a deep red Good Luck Sparkling Pomegranate Cosmo on a tray with 2 cocktail glasses, orange slices, an open pomegranate, and lemon slices in front of a blurred Christmas tree.

This cocktail combines some globally recognized good luck ingredients into one celebratory drink. You can shake this up any time of year, but it’s best for a New Year’s party. Also, the Cosmo is just the best party cocktail. It can be flirty or classy.

Snowbirds

A champagne flute on a black background, topped off with coconut flakes and surrounded by festive decor

The Snowbirds from the bartenders at Fine Wines & Good Spirits blends coconut water, a dash of pineapple juice, and a garnish of coconut flakes over sparkling wine. You can make this with champagne or a sparkling wine of your choice from the above guides—no matter what, just don’t forget the coconut flake garnish that gives it its final touch.

Brown Sugar Cider Manhattan

A brown sugar cider Manhattan, a red drink in a rocks glass rimmed with brown sugar and staged with cinnamon beside it

This satisfying cocktail with a brown sugar rim will warm up even the coldest nights. Evan Williams Black Label gives this drink its smoky character, and you’ll want to be making it all through the winter, even during the January blues.

Cranberry Rosemary Spritz

A rosemary cocktail in a white wine glass, gleaming with bright red cranberry juice and staged on a black background

The Cranberry Rosemary Spritz is a gorgeous, easy-to-make drink that will become the star of the show at any gathering. It proves that a spritz isn’t just a summer cocktail, so if you’re missing Aperol, this one is for you. Perfect for toasting as the ball drops!

And, round the year out with good intentions…

8 Healthy New Years Resolutions

A blank calendar for January, showing the start of the new year

See what our New Year’s resolutions were at TABLE and get some ideas on how to start the year off healthy. We hope this coming year brings you good luck, good food, good drinks, and good company. We wouldn’t want it any other way.

Story by Emma Riva

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TABLE Magazine’s Best Soup Recipes of 2024

By
Kylie Thomas
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0
A plate of kale and sweet potato soup with a poached egg

As the certainly interesting year of 2024 comes to a close, there’s nothing more comforting during this transition than a warm bowl of soup. This year, TABLE Magazine readers have embraced the cozy goodness of soup, and we’re excited to share the top 10 most popular soup recipes of the year. From classic comfort foods to innovative twists on traditional soups, these recipes are sure to satisfy your cravings and give you something to look forward to in 2025.

TABLE Magazine’s Best Soup Recipes of 2024

Philadelphia Pepper Pot Stew

Pepper pot stew in a dish on a rustic, wooden table

While we could argue back and forth on the difference between soups and stews, there’s no denying our Philadelphia Pepper Pot Stew came out on top, and for good reason, too. Slow roasted beef shanks and smoked kielbasa mingle with peppers and spices. Needless to say, each spoonful is sure to be full of chunky, nutritious ingredients. 

Mediterranean Stew

A bowl full of a tomato based Mediterranean Stew with carrots, kale, and beans throughout on top of a wooden table beside a golden spoon.

This hearty and flavorful Mediterranean Stew is the comfort food you need for cold winter days. The combination of cannellini beans, carrots, tomatoes, onion, and kale will warm your soul when infused with fresh herbs and spices. So, grab a bowl, curl up by the fire, and let this comforting stew transport you to sunnier days.

Anti-Inflammatory Butternut Squash and Lentil Soup

Two soup bowls filled with orange butternut squash soup topped with shredded leaf garnishes and a spoon.

Not only is this Butternut Squash and Lentil Soup delicious, but it’s great for your body, too. The anti-inflammatory properties of healthy foods like turmeric, fresh vegetables, ginger, and lentils make this soup one for healing your aches and pains. Gather fresh ingredients from your local farmer’s market to take this recipe to the next level. 

Lemon and Fregula Chicken Soup

A bowl of soup with little round noodle balls, greens, chicken, and lemon slices on top sits in a dark teal bowl with a winter citrus salad sitting nearby.

This vibrant, citrusy soup is a testament to Italian cuisine. The unique texture of fregula pasta, toasted to perfection, adds a delightful crunch to every bite. Combined with tender chicken and fresh vegetables, this soup is everything you hope for in a meal. The bright citrus notes from the lemons elevate the dish further, making it a recipe you’ll keep in your back pocket. 

Ada’s Cold Beet Soup with Cucumber, Radishes, and Egg

A bowl of pink soup staged over a black background

This light cold beet soup is a delightful summer dish. Made with tender baby beets and their vibrant greens, the soup is thickened with grated cucumber and radishes. The kefir-buttermilk-yogurt mixture adds a creamy, tangy flavor, while fresh dill and chives provide a burst of herbaceousness. Plus, it is quick to prepare and can be enjoyed fresh or chilled. 

Pea Soup with Fresh Mint & Crème Fraîche

Two green bowls of soup laid on a rustic cutting board and arranged with flowers.

This delightful pea soup is a culinary masterpiece from Chef Aniceto Sousa of Mediterra. It’s a perfect blend of the sweetness of peas balanced by the freshness of mint. The creamy texture and herbaceous notes make it a perfect dish for any season.

Roasted Pumpkin Soup

A bowl of pumpkin soup garnished with sesame seeds on a dark blue ceramic plateThere’s nothing quite like a warm bowl of soup in the fall or winter, especially when it contains one of the most beloved seasonal ingredients, pumpkin. This Roasted Pumpkin Soup is simply the seasons in a bowl. Think savory pumpkin, sweet potato, onion, and the perfect spices to match. 

Italian Lentil Soup

A brown table with a tray on top featuring a brown dish of Italian Lentil Soup with bread and spices spread around the outside of the bowl.

Lentils have long been a symbol of good fortune in Italian culture. Traditionally served on New Year’s Day, this soup is packed with flavor and nutrients. So, whether you’re seeking good luck or simply a comforting bowl of soup, this Italian lentil recipe is sure to satisfy and help keep a healthy head-start into the New Year. 

Chłodnik (Cold Beet Soup)

A pink chlodnik soup sits in a bowl with a sprig of green garnish against a pink flower wallpaper.

Cooking with beets can be difficult if you don’t know how to use the complex flavors within them. When the temperatures warm up, Chłodnik, chilled summer borscht, hits just right. After an afternoon of effort, the results are afairly thick, sweet, sour, and refreshing bowl perfect for any occasion. 

Kale and Sweet Potato Soup with Pasta and Poached Eggs

A plate of kale and sweet potato soup with a poached egg

Need something hearty for dinner to fill you up? This Kale and Sweet Potato Soup is full of pasta and perfectly poached Eggs so there’s plenty to dig into. Plus, this soup is good for you from top to bottom with fresh veggies, plenty of herbs, and your choice of small, pearl-shaped pasta.

Story by Kylie Thomas

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Seared Filet Mignon with Roasted Maitake Mushrooms & Fennel

By
Emma Riva
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0
A filet mignon with mushrooms on a plate, displayed by Maribel Lieberman

Fresh herbs not only look elegant as garnishes for this traditional filet mignon, but their flavor enhances it greatly. Sweet fennel and earthy mushrooms round out this satisfying dish. This filet mignon proves that Maribel Lieberman of MarieBelle New York’s culinary talents extend beyond sweets and into the savory realm. Though she is a master chocolatier, her cookbook Mariebelle Entertains covers all types of cooking techniques. This recipe is impressive, luxurious, but not too hard to master with a little bit of care and precision.

What is Filet Mignon?

Mignon means “cute,” in French, and if something is extra-cute, you might call it trop mignon, literally “too cute.” Though steak filets aren’t exactly kitten levels of adorable, the cut of filet mignon is much smaller than an ordinary piece of steak. The term “filet mignon” is generally attributed to American writer O. Henry, who used the term in his 1906 collection of short stories, The Four Million. In France, it usually refers to a pork tenderloin cut. Because it’s so small, it’s one of the most expensive cuts of you can get, hence its association with luxury and wealth. Maribel’s version of it is garnished with many vegetables to round out the dish, since the cut itself is so miniscule.

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A filet mignon with mushrooms on a plate, displayed by Maribel Lieberman

Seared Filet Mignon with Roasted Maitake Mushrooms & Fennel

  • Author: Maribel Lieberman
  • Yield: Serves 6
Print Recipe

Description

Sweet fennel and earthy mushrooms round out this satisfying dish.

Ingredients

Scale

For the beef:

  • Six 6–8 oz filet mignon steaks
  • 2 sticks unsalted butter, at room temperature
  • 1 shallot, finely chopped
  • Leaves of 2 sprigs fresh rosemary, finely chopped
  • ½ tsp kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp extra-virgin olive oil

For the vegetables:

  • 8 oz maitake mushrooms, thickly sliced
  • 8 oz oyster mushrooms, thickly sliced
  • Leaves of 2 sprigs fresh rosemary, minced
  • Leaves of 2 sprigs fresh thyme
  • 3 cloves garlic, sliced
  • ¼ cup plus 1 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium bulb fennel, halved, cored, and sliced ¼ inch thick
  • Sprigs of fresh bay leaves and fresh thyme, for garnish

Instructions

  1. Remove the steaks from the refrigerator 30 minutes to 1 hour before you plan to cook them to bring them to room temperature.
  2. Preheat the oven to 375 degrees with racks in the upper and lower thirds.
  3. Combine the butter, shallot, rosemary, ½ teaspoon salt, and a generous amount of pepper. Mash with a fork to combine. Spread into a ramekin and refrigerate until ready to use.
  4. Meanwhile, for the vegetables, place the mushrooms on a baking sheet with half of the rosemary leaves, thyme leaves, and garlic. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to combine and spread in a single layer.
  5. On a second baking sheet, toss the fennel with the remaining 2 tablespoons olive oil and the remaining rosemary, thyme, and garlic. Season with salt and pepper and spread in a single layer. Roast, rotating the sheets from the front to back and top to bottom halfway through, until the vegetables are browned and tender, 15 to 20 minutes. Leave the oven on.
  6. For the steaks, heat a large cast-iron skillet over high heat until very hot, at least 2 minutes. Put the steaks on a plate, drizzle with the 2 tablespoons olive oil, and season well with salt and pepper.
  7. Sear the steaks in the pan until browned and crusty then flip and sear the second sides, about 2 minutes per side.
  8. Transfer the skillet to the oven and roast until the steak is done to your liking, 4 to 6 minutes for rare to medium-rare (depending on the thickness of your steaks).
  9. Remove to a cutting board and let rest for a few minutes.
  10. Top each stead with a knob of the compound butter and serve with the mushrooms and fennel. Garnish with thyme and bay leaf sprigs.

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Recipe by Maribel Lieberman
Reprinted with permission from Mariebelle Entertains: Savory and Sweet Recipes for Every Occasion from the Master Chocolatier published by Rizzoli, 2024 
Photography by Mark Roskams

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Potato Boats, a Kid-Friendly Dinner

By
Kylie Thomas
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0
Potato boat halves on a yellow patterned platter, filled with various toppings like cheese, ham, tomatoes, asparagus, bell peppers, sour cream, and herbs, ready for serving.

Today’s food fun takes the form of Potato Boats! Hollowed out baked potatoes hold their precious cargo of…whatever fresh or pantry garnishes you have on hand. Set up a loading dock of options for the kids, and let them have some fun!

What are Potato Boats?

This is a fun, kid-friendly recipe where baked russet potatoes are hollowed out. Then, you can let the little ones fill the inside with cheese, meats, veggies, or pantry toppings of their choice. Crispy on the outside and customizable inside, they’re a playful, hands-on meal that turns simple potatoes into creative comfort food.

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Potato boat halves on a yellow patterned platter, filled with various toppings like cheese, ham, tomatoes, asparagus, bell peppers, sour cream, and herbs, ready for serving.

Potato Boats, a Kid-Friendly Dinner

  • Author: Kelly Kinsey
Print Recipe

Description

A recipe you can get the kids involved with!

Ingredients

  • Russet potatoes
  • Grated cheddar cheese (or whatever the family’s favorite kind is)
  • Sour cream
  • Chives, parsley, any available herbs
  • Pepperoni, ham, or other meats like shredded chicken
  • Fresh veggies (cherry tomatoes, bell peppers, etc)
  • Toasted nuts
  • Hot sauce or ranch dressing (optional)
  • Salt and Pepper

Instructions

  1. Wash and dry the number of potatoes you desire to make. Bake them at 450 for approximately 45 minutes, until fork tender.
  2. Cool the potatoes completely before slicing in half. Scoop out the majority of the potato. You can reserve this for mashed potatoes, potato soup or use filling as an extra topping!
  3. Top the “potato boats” with the cheese, and bake again on 350, for about 5 minutes. At that point you can top the boots with any favorite pantry ingredients or fresh ingredients you have on hand!

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Recipe and Styling by Kelly Kinsey

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Two Refreshing Tequila Cocktails from Maribel Lieberman

By
Emma Riva
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0
Two tequila cocktails, one red and one green, sit beside each other on a candlelit table

Although tequila cocktails are a recent invention, fermented agave was an ancient and revered drink in pre-Columbian Mexico. Modern tequila comes from a new distillation technique refined by the Spanish that produced agave wine. In the early twentieth century, it was officially renamed tequila. Tequila now combines with cucumber to create this refreshing Cucumber Tequila Cocktail.

The Skinny Margarita is a sour, a family of cocktails that contain liquor, an acidic element (typically a citrus juice like lemon or lime juice), and a sweetener. The first-known published recipe for a tequila sour—the predecessor of the margarita—appeared in barman Charlie Connolly’s book, The World-Famous Cotton Club: 1939 Book of Mixed Drinks.

Picking the Best Tequila 

Both these tequila cocktails call for a “white tequila.” Better known by its Spanish name, Tequila Blanco, this is the purest form of tequila. Tasting Table ranked Mijenta as their number one tequila brand based on taste, so that’s one recommendation to take into consideration when deciding which tequila to use. However, you don’t always need top-shelf tequila as a cocktail ingredient. The other mixing elements will completely overwhelm the fine character of a rare tequila. Consider using Don Julio Blanco or 1800, two bartender favorites, as cocktail mixers.

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Two tequila cocktails, one red and one green, sit beside each other on a candlelit table

Two Refreshing Tequila Cocktails

  • Author: Maribel Lieberman
  • Yield: Serves 1 each 1x
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Description

A “skinny margarita” and a cucumber cocktail prove that booze doesn’t have to be too sugar-heavy.

Ingredients

Scale

For the Cucumber Cocktail: 

  • 3 oz freshly squeezed cucumber juice
  • 1 oz freshly squeezed lime juice
  • 2 oz white tequila
  • 1/2 teaspoon sugar
  • 1/4 cup ice, plus more for serving
  • 3 oz sparkling water, such as San Pellegrino, or club soda
  • 1 sprig mint

For the Skinny Margarita:

  • 2 lime wedges
  • Salt for glass rim
  • 1 cup ice, plus more for serving
  • Juice of 1 lime
  • 2 oz white tequila
  • 2 oz club soda

Instructions

For the Cucumber Cocktail:

  1. In a cocktail shaker, combine the cucumber and lime juices, tequila, sugar, and ice, and shake well.
  2. Strain the mixture into a chilled tumbler filled with ice and top off with sparkling water. Garnish with the mint.

For the Skinny Margarita:

  1. Rub the rim of a rocks glass with 1 lime wedge and dip it in salt. Fill with ice.
  2. In a cocktail shaker, combine the lime juice, tequila, and ice. Shake well until chilled. Strain the mixture into the salt-rimmed glass. Top with the club soda. Garnish with the remaining lime wedge.

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Recipe by Maribel Lieberman
Reprinted with permission from Mariebelle Entertains: Savory and Sweet Recipes for Every Occasion from the Master Chocolatier published by Rizzoli, 2024 
Photography by Mark Roskams

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Marie Antoinette Ganache Cake

By
Emma Riva
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0
A slice of dark chocolate ganache with a lavish golden garnish on it

Marie Antoinette’s sense of style is inspiring to me. It’s best to cut this ganache cake, an ode to her lavish lifestyle and the decadence of Versailles, into small pieces, as it is very rich. Enjoy slowly, and really savor what you’ve made. The edible golden garnish adds an extra bit of luxury. If this was the cake the French queen was referring to when she supposedly said “let them eat cake,” maybe the peasants wouldn’t have revolted. But while Marie Antoinette most likely didn’t say that, her beauty has lived on far past her untimely death at the guillotine. Also, at the time of the actual French royalty’s rule, butter-free desserts were what was en vogue. Not eating butter would turn anyone into a tyrant. (Just kidding!)

About Ganache

Ganache – the chocolate and cream confection shaped into truffles and used in numerous other ways in the dessert kitchen – was introduced in 1869 by Parisian confectioner Paul Siraudin. He took the name of his invention from Les Ganaches. That was a then-popular satirical comedy, so it in turn inspired me to write my very own “Ode de Chocolat.”

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A slice of dark chocolate ganache with a lavish golden garnish on it

Marie Antoinette Ganache Cake

  • Author: Maribel Lieberman
Print Recipe

Description

This cake is an ode to Marie Antoinette’s lavish lifestyle.

Ingredients

Scale
  • 13 ½ oz 64% dark chocolate, chopped
  • 1 ½ cups heavy cream
  • ¼ cup inverted sugar or light corn syrup
  • 3 ¼ oz hazelnut paste
  • 2 ½ tbsp unsalted butter, at room temperature
  • 2 tbsp cocoa powder
  • Edible gold powder, for finishing

Instructions

For the ganache:

  1. Place the dark chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and inverted sugar to a boil over medium heat.
  2. Remove from the heat and pour over the dark chocolate. Let stand for 2 minutes to melt, then stir with a silicone spatula to combine.
  3. Add the hazelnut paste to the chocolate mixture and stir to combine. Add the butter and stir until melted. Set aside.

For the base:

  1. Put the feuilletine in a medium bowl and crush it further by hand. In the top of a double boiler (or a heatproof bowl set over a pot of simmering water), combine the milk chocolate, hazelnut paste, and cocoa butter. Cook, stirring over medium heat, until melted and combined.
  2. Remove from the heat and stir the mixture until a candy thermometer registers 100 degrees, 8 to 10 minutes. Stir in the feuilletine.
  3. Line a 9 by 13-inch baking sheet with plastic wrap, leaving some overhanging the sides for easy unmolding. Spread the base into the pan using an offset spatula to create a smooth, even layer. Pour the ganache on top and spread it in an even layer. Cover and let the cake set at cool room temperature for 8 hours.
  4. To serve, lift the cake out of the pan and transfer to a cutting board. Fill a tall pitcher with very hot water. Warm a long, sharp knife by dipping the blade into the water, then wiping it dry. Use the knife to cut the cake into 24 equal rectangular pieces (each about 4 by 1 inch), warming the knife in the water and then wiping it off between each cut.
  5. Before serving, use a pastry brush to brush the cocoa powder on top and around the sides of the each piece. Decorate the top of each with a stencil using the edible gold powder.

Did you make this recipe?

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

Recipe by Maribel Lieberman
Reprinted with permission from Mariebelle Entertains: Savory and Sweet Recipes for Every Occasion from the Master Chocolatier published by Rizzoli, 2024 
Photography by Mark Roskams

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“MarieBelle Entertains” Lets You Bring MarieBelle New York Home

By
Emma Riva
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0
Maribel Lieberman poses in her kitchen in a glamorous blue and white dress

We can thank Jean Anthelme Brillat-Savarin – French lawyer, politician, and most notably author of Physiologie du goût (The Physiology of Taste, 1825) for Maribel Lieberman’s career in food. “I read that book and I almost ate it,” she says, laughing. “I read it line by line, and I read it again.” Lieberman, the woman behind the highly successful MarieBelle chocolates and author of MarieBelle Entertains (Rizzoli, September 2024) was hooked. “That’s when I decided, ‘I want to cook. I want to be him.’”

Maribel Lieberman at work in a kitchen with black and white checkered walls and pots and pans
Photo by Mark Roskams

 

From Selling Caramels at Age Eight to MarieBelle New York

I meet Lieberman at the Cacao Bar in her flagship Soho boutique and we chat over a cup of her signature hot chocolate. Her clarity of vision, exuberance, and unrelenting commitment to what she does is remarkable. All qualities she has possessed since she was a child. Born in Honduras, the youngest of eight children, she got her start in food by parlaying her two penny a day allowance into a thriving business selling caramels. She was the ripe old age of ten.

At seventeen, she moved to the United States to become an au pair, going to school during the day and taking care of children at night. She had a successful career in fashion but knew it wasn’t for her. “I was not really so happy with fashion, so I started cooking at home and I started exploring all these different ingredients from different cultures,” she says.

That’s when it clicked. Lieberman has an uncanny ability to combine different ingredients from different food cultures deftly and with delightful and unexpected results. She launched a catering company, quickly building a clientele of entranced and loyal diners. “It’s not that I’m trying to force ingredients on people, but I try to mix ingredients that are familiar with unfamiliar ingredients, and then you start developing that taste, and at the end, the food becomes more global.”

Maribel Lieberman stands beside a red, gleaming bottle outside a window, dressed in a golden dress
Photo by Mark Roskams

 

Mariebelle New York Makes Chocolate for Global Citizens

Within five years of launching her catering business, Lieberman tells me – without missing a beat – that she cooked at the White House for President Bill Clinton. In 2000, she launched MarieBelle. Today, she has boutiques in New York City and in Japan, selling chocolates that look like miniature works of art. Aromas of chile, cardamom, or a light sprinkle of sea salt waft off of each dessert.

But her passion doesn’t begin or end with chocolate and her new book, MarieBelle Entertains is testament to her talent not only as a chef but also as an entertainer. Yes, it’s chock full of sweet treats like Chocolate covered toffee bites, moist and gooey molten chocolate cakes, and a show- stopping flourless chocolate cake – recipe courtesy of her friend, bon vivant and jewelry designer HRH Prince Dimitri of Yugoslavia. It also captures glamorous parties in New York City and her passion for travel (and food from) around the world. The parties feature dishes that are elegant but not fussy – the kind of invitation you’d jump at. The book, like the author, is exuberant and joyful, one to read and cook from in equal measure.

Story by Julia Platt Leonard
Mariebelle Entertains by Maribel Lieberman is published by Rizzoli
Photography by Mark Roskams

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Lamb Tortellini

By
Emma Riva
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0
A plate of lamb tortellini with red sauce in a pale grey bowl

Vallozzi’s, one of Pittsburgh’s top Italian restaurants, share their Lamb Tortellini recipe with TABLE readers. This classic winter comfort food is hearty and chock-full of soul-warming ingredients, with lamb cooked to perfection and tomato and red wine sauce to enhance the flavor. You can also check out the bartenders from Vallozzi’s contribution to our “Twelve Days of Christmas” cocktail series: their “Five Golden Rings” uses house-made limoncello to create a winning holiday cocktail. Maybe after a luscious dinner of Lamb Tortellini you could mix up one of those limoncello cocktails as a nightcap.

What is the History of Tortellini? 

The name “tortellini” comes from the Italian word for cake, since they have a small, pie-like shape and filling. But, like many things in Italian lore, they have a story of intrigue behind them. The Italian province of Modena claims an innkeeper created the pasta shape after he illicitly saw the navel of Lucrezia Borgia, the daughter of Pope Alexander IV, through a keyhole. (Maybe not something that would go over so well in modern life). The province of Bologna, however, said that they’re meant to look like the navel of the goddess Venus. 

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A plate of lamb tortellini with red sauce in a pale grey bowl

Lamb Tortellini

  • Author: Vallozzi's
Print Recipe

Description

An Italian comfort food for the colder months.

Ingredients

Scale
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 sprig rosemary
  • 1/2 cup red wine
  • 2 cups chicken stock
  • 16 oz canned peeled tomatoes
  • 1 lamb shank
  • Store-bought pasta sheets
  • Salt and pepper, to taste
  • Flour (for dredging)
  • 1 egg yolk (for sealing pasta)
  • Grated Parmesan cheese (for serving)

Instructions

Prepare the Lamb:

  1. Lightly coat the lamb shank with flour and season with salt.
  2. Heat a medium saucepan over medium-high heat and sear the lamb for 2 minutes on each side. Once browned, remove the shank from the pan.

Cook the Vegetables

  1. In the same pan, add the diced onion, carrots, and celery. Sauté until the vegetables are soft and translucent.
  2. Add the rosemary sprig and red wine, cooking until the wine reduces by half.

Braise the Lamb:

  1. Return the seared lamb shank to the pan. Add the canned tomatoes and chicken stock.
  2. Cover the pan tightly with cling wrap and foil. Transfer to a preheated oven and braise at 325°F for 3 hours, until the lamb is fork-tender.

Prepare the Filling:

  1. Once the lamb is tender, remove it from the pan and let it cool slightly. Strain the braising liquid and set it aside for the sauce.
  2. In a food processor, combine the lamb, vegetables, salt, and pepper. Blend until smooth. Set this mixture aside as the filling for the tortellini.

Reduce the Sauce:

  1. Pour the strained braising liquid back into the saucepan and reduce it over medium heat until it thickens by half. This will serve as the sauce.

Make the Tortellini:

  1. Cut the store-bought pasta sheets into 3.5 x 3.5-inch squares.
  2. Place 1 teaspoon of the lamb filling in the center of each square.
  3. Brush the edges of the pasta with egg yolk. Fold the square into a triangle, pressing the edges to seal and remove any air pockets.
  4. Shape the tortellini by wrapping the corners around your pinky finger and pressing to seal.
  5. Cook and Serve:
  6. Cook the tortellini in boiling salted water for 6 minutes, until tender.
  7. Toss the cooked tortellini in the reduced sauce and serve with freshly grated Parmesan cheese.
  8. Enjoy!

Did you make this recipe?

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

Recipe courtesy of Vallozzi’s
Photography by Dave Bryce

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