Quelcy Kogel

1 month ago | tablemagazine.com | Kylie Thomas |Quelcy Kogel

Quelcy Kogel has some strong feelings about pie, meaning pie for dinner is totally on the table. In order to make a pie that feels just right for dinner but still reminds us of the dessert pies we love, she bakes up a Sweet and Savory Pie. This recipe uses a puff pastry dough as the base then slathers on top a lemon ricotta mixture, grilled peaches, corn, sweet peas, bleu cheese, and prosciutto. It’s a fun way to get your kiddos to try new foods while still eating their fruits and veggies.

1 month ago | tablemagazine.com | Kylie Thomas |Quelcy Kogel

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

1 month ago | tablemagazine.com | Emma Riva |Quelcy Kogel

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.

Jan 3, 2025 | onegreenplanet.org | Quelcy Kogel

By Warm, yet bright and colorful, this is the perfect soup transition from winter to spring. It's so thick and creamy that it can even be spread on a thick, rustic bread for a unique sandwich. While this soup is delicious on its own, if you want to lighten it, add a swirl of coconut or almond yogurt, and for added crunch throw in some pistachios. Creamy Coconut Roasted Beet Soup [Vegan]How to Prepare Creamy Coconut Roasted Beet Soup [Vegan]Report an Issue

Sep 6, 2024 | tablemagazine.com | Jordan Snowden |Quelcy Kogel

French Medieval Historian Hélène Jawhara Piñer invited Pittsburgh’s Chef Justin Severino and Philadelphia’s Chef Mike Solomonov to join her in creating a magnificent Rosh Hashanah meal, starting with the centuries-old recipes of her carefully researched cookbook, Sephardi: Cooking the History. At first taste, Hélène Jawhara Piñer’s Sephardic cooking will make you close your eyes.