Table Magazine

The table serves as a gathering place, whether it's in the kitchen, elegantly arranged in the dining room, or outside for a summer gathering. TABLE is the platform that invites discussions on innovative, artistic, and culturally diverse topics each season. From our lively food culture to the latest in design, emerging neighborhoods, and vibrant educational environments, the conversations at TABLE will always inspire thought, reflection, and discovery.

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6 Julep Recipes for Your Kentucky Derby Watch Party

1 week ago | tablemagazine.com | Kylie Thomas

Every year, the Kentucky Derby throws open its gates to a sea of spectators decked in flamboyant hats and seersucker suits, eager to witness the best two minutes in sports. But, the celebratory spirit extends far beyond the racetrack with mint juleps becoming a ubiquitous symbol of the Derby.
What Makes the Perfect Negroni?

1 week ago | tablemagazine.com | Emma Riva

The Negroni is a true liquor lover’s cocktail. It’s potent, no mixers, no teeny-tiny ingredient proportions, just vermouth, Campari, and gin. It can be the harbinger of a wicked hangover or the progenitor of a wonderfully free conversation—possibly both! It’s the perfect apéritif, and a hearty meal afterward often balances out the potential for inebriation. To make a good Negroni requires that you tame multiple spirits together.
Go-To Cheddar Mac and Cheese

1 week ago | tablemagazine.com | Kylie Thomas

This recipe for our Go-To Cheddar Mac and Cheese is infinitely adaptable. You can use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can also be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat. It’s truly up to you. You could even make individual servings that each one of your guests can dress up with their own toppings like crackers, chicken, or broccoli.
Dark and Handsome (Rum Moscow Mule)

1 week ago | tablemagazine.com | Gabe Gomez

We’ve reinvented a classic Dark & Stormy into a Dark & Handsome (Rum Moscow Mule) with some help from Vara Anejo Rum and a Tajín salted lip for that extra spice in your life. A great way to learn about a place and their culture is to enjoy its local spirits. It’s incredible what this Rum Moscow Mule cocktail can do to enliven the senses. Not to mention this recipe is perfectly mixed for the heat of summer, expressing the flavors and magic of New Mexico.
Educate Yourself on Shellfish

1 week ago | tablemagazine.com | Gabe Gomez

TABLE’s “Food Education” series aims to open up the doors of possibility for some new adventures for the taste buds and first up is shellfish!Clams can heighten humble recipes to extraordinary heights. We’re partial to northern quahogs, also known as the Atlantic hard-shell clam. Classed by size as topnecks or littlenecks, they come predominantly from the coastal waters of Virginia. Littlenecks are less chewy and can be enjoyed raw on the half shell.
Carbonara with Handmade Charcoal Trenette

1 week ago | tablemagazine.com | Kylie Thomas |Fiore Moletz

Fiore Moletz, founder of Della Terra and Bur’ghers, brings a ton of personality and flavor to everything he does. He can’t help it. It’s who he is. And thank heavens: when you sit down to a meal you can just relax and let the bravura flavors play out on your palate. He’s already taken care of everything. You’re in good hands. Especially if you try his take on traditional Carbonara.
Lemon Artichoke and Triple Tomato Hummus Two Ways

1 week ago | tablemagazine.com | Keith Recker

Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack. It may be confusing how little chickpeas can transform into a smooth, creamy hummus spread without any dairy. The blending process using a food processor is what breaks down cooked chickpeas for the base.
Don't Knock Sipping Chilled Red Wine

1 week ago | tablemagazine.com | Kylie Thomas |Maggie Weaver

Working as a server, the request for wine with ice such as a chilled red wine always earned a big eye roll. “They asked for ICE with their WINE,” we’d poke fun in the back before cheerily dropping off a glass of red glass wine brimming with crystal-clear cubes to the table. It wasn’t until years later, still serving, that I began to understand the benefits of iced – or rather, chilled – red.
Whole Roasted Branzini

1 week ago | tablemagazine.com | Kylie Thomas |Chris O'Brien |Maggie Weaver

Chef Chris O’Brien from Hyeholde Restaurant in Pittsburgh shares his recipe for a juicy, Whole Roasted Branzini with a fennel salad stuffing, truffle butter sauce, and roasted potatoes. “It began with a romance the day William Kryskill told his bride that someday he would build her a castle on the crest of a cornfield where they stood.” And so begins the fairy tale of Hyeholde Restaurant, a castle-turned-eatery that sits high on a hill in Coraopolis.
Fava Bean Puree with Sautéed Chicory

1 week ago | tablemagazine.com | Kylie Thomas |Sara Ghedina

Fava Bean Puree with Sautéed Chicory is simple food at its best. Using ingredients that are typically bountiful in rural settings, it still pleases the stomach and the palate. By combining the sweetness of fava bean with the bitter taste of chicory, the dish appeals to the most sophisticated palates. Try serving it alongside a piece of crusty bread so you can sop up every last drop of goodness.