Mexican Mole Sauce: Two Ways

By

-

August 29, 2025

Few dishes embody the depth, patience, and soul of Mexican cooking quite like mole. Complex and deeply layered, this legendary sauce brings together chiles, toasted nuts and seeds, and aromatic spice. The transformative magic of slow cooking brings it all together. In Oaxaca, mole negro is a culinary icon—dark, smoky, and robust. It is often served on special occasions as a centerpiece of celebration. Every ingredient is treated with care. The careful toasting of chiles. The slow coaxing of flavors from onions, garlic, and tomatoes until they’re charred and sweet. The simplicity of the foods the sauce is served with. This complex dance is, yes, complex…but worth the time and attention it demands.

Mexican Mole Sauce: Two Ways Recipe

This recipe pays homage to that tradition while inviting you to explore its equally captivating cousin: red mole. Brighter in hue yet just as intricate in flavor, red mole combines the warmth of guajillo and ancho chiles with tangy tomatillos, aromatic cinnamon, and a touch of sweetness from raisins. Both moles share a meticulous layering process—each step deepening the flavor until the sauce becomes a tapestry of smoke, spice, and richness.

Whether you choose the bold, almost mysterious notes of mole negro or the vibrant, tangy heat of red mole, you’re cooking more than a sauce—you’re creating a story in a pot. The reward for your time is a dish that tastes of history and heart, ready to be ladled generously over tender chicken, served with fresh tortillas, and enjoyed among friends and family. This is food meant to be shared, savored, and remembered long after the last bite.

Print

Mole Negro

Author: Gabe Gomez

Print Recipe

Description

A traditional mole.

Ingredients

Scale

1.5 lb skin-on chicken thighs w/bone
4 tbsp olive oil or lard (use lard-you only live once)
2 tbsp Kosher salt or as needed
2 to 4 cups chicken stock as needed (preferably homemade)
4 oz ancho chiles
4 oz guajillo chiles
1/4 cup raw almonds
1/4 cup peanuts
2/3 cup sesame seeds
1/2 cup pumpkin seeds
1 large unpeeled onions
4 unpeeled garlic cloves
1 large ripe tomato
4 oz green tomatillos with husks
One stick of Mexican cinnamon
2 tsp dried thyme
1/4 cup Mexican oregano (dried)
8 whole cloves
8 allspice berries
1/4 tsp freshly grated nutmeg
4 oz dark chocolate (optional). I don’t use chocolate, but if you do, then use a dark chocolate 75% or above.

Cook Mode Prevent your screen from going dark

Instructions

Toast the chiles on a baking sheet at 350 (15 – 20 mins); set aside
Toast the almonds, peanuts, pumpkin seeds at 350 (10 min); set aside
Grind the chilies together in a food processor until powdered; set aside
Heat cast-iron skillet on low heat. Quarter cut the onion with the skin intact.
Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the skillet.
Cook, turning frequently. The onion and garlic are done when softened. They will cook at different times; remove accordingly when done: (Garlic: 8 minutes; Onion: 20 minutes; Tomato: 15 to 20; Tomatillos:10 minutes); You’ll want the vegetables to char. Set aside
Remove the husks from the vegetable once cooled. Save all the juices; scrape the charred parts for flavor
Place the sesame seeds in a cast-iron skillet over medium heat and toast just until golden (3 minutes tops); Set aside.
In a cast-iron skillet, heat 1 tablespoon oil or lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, and nutmeg stir constantly, until fragrant, about 2 minutes. Set aside.
Combine all the ingredients in a food processor or blender and process to a smooth purée. You can do this in stages; combine in a big bowl afterward.
In a Dutch oven or big saucepan, heat the remaining oil or lard over high heat and slowly add the purée. Reduce to low heat. Cover and cook, stirring frequently. 35 to 40 minutes. Break up and add chocolate. Once the mole becomes a paste (think of tomato paste consistency), begin adding chicken stock to the desired consistency.

Print

Red Mole

Author: Andrea Abedi

Print Recipe

Description

The warmth of guajillo and ancho chiles with tangy tomatillos.

Ingredients

Scale

2 cups chicken broth
2 dried guajillo chiles, stemmed & seeded
2 dried ancho chiles, stemmed & seeded
3 dried chipotle chiles, stemmed & seeded
1 slice good bread, torn into pieces
2 corn tortillas, cut into 1 inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tbsp lard
1 onions, halved and sliced
1/2 head garlic
1/3 cup chopped peanuts
¼ cup rasiins
2 tbsp cumin seeds
1 tbsp dried thyme
3 cinnamon sticks
5 whole cloves
6 allspice berries
5 oz dark chocolate, coarsely chopped
1 cup chicken broth
3 tbsp white vinegar
1 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Toast guajillo, ancho & chipotle chiles in a dry pan over medium heat, stirring constantly until warm & aromatic about 3 minutes. Transfer to blender with chicken broth.
Heat 2 cups of chicken broth in a sauce pan util it begins to simmer, about 5 minutes. Pour broth into blender.
Toast piece of bread and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to blender with chicken broth & chiles.
Allow chiles, toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft & blackened, 3-4 minutes per side. Place tomatoes in the blender with the chile puree.
Melt lard in large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves & allspice berries: cook and stir until onions are soft & golden 5- 8 minutes. Remove the cinnamon sticks & other whole spices; add onion mixture to blender with chile-tomato mixture and blend until smooth.
Pour chile puree into large skillet over medium heat. Stir in the chocolate, chicken broth, sugar & salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced 10-15 minutes.

Recipes by Gabe Gomez and Andrea Abedi
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Broccoli, Brown Butter Bread Crumbs, Chermoula

By

staff-author

-

August 29, 2025

0

A plate of roasted broccoli florets with brown butter bread crumbs, surrounded by bowls of salt, red pepper flakes, paprika, and more broccoli.

Roasted Broccoli with Chermoula & Brown Butter Bread Crumbs takes a simple vegetable side to gourmet heights. Roast tender broccoli florets until golden. Toss them in an herb‑forward chermoula sauce packed with parsley, cilantro, warm spices, citrus zest, and a touch of heat. Add a sprinkle of buttery, toasty bread crumbs for the perfect finishing crunch. The dish is crisp, vibrant, and bursting with flavor.

Broccoli, Brown Butter Bread Crumbs Recipe

This dish is all about balance—earthy roasted broccoli meets the zesty freshness of chermoula, while the brown butter bread crumbs bring a rich, nutty depth. The combination of textures and flavors makes each bite exciting, and the vibrant green and golden hues create a plate that’s as beautiful as it is delicious. Best of all, the components are simple to prepare but deliver restaurant‑quality results.

Perfect as a standout side for weeknight dinners, holiday spreads, or casual gatherings, this roasted broccoli recipe proves that vegetables can be the star of the table. Serve it warm, straight from the oven, so the flavors stay bright and the bread crumbs keep their crunch. It’s a side dish that will have everyone reaching for seconds.

Print

Broccoli, Brown Butter Bread Crumbs, Chermoula

Author: Chef Curtis Gamble

Print Recipe

Description

Make vegetables the star of your meal.

Ingredients

Scale

2 crowns of broccoli cut into florets
Chermoula (see below)
Brown butter bread crumb ( see below)

For the chermoula:

1 bunch of parsley
1 bunch of cilantro
2 tbsp red wine vinegar
1 tbsp whole coriander
1 tbsp whole cumin
1 tsp smoked paprika
1 tsp aleppo pepper flake
1 whole shallot minced
2 cloves garlic minced
Zest of 2 lemons and 2 limes
EVOO

For the fool proof brown butter bread crumbs:

400 g dried sourdough
100 g brown butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min.
Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately.

For the chermoula:

Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice, garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine.
Cover just to the top with EVOO and salt and pepper to taste.

For the fool proof brown butter bread crumbs:

Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined.
Move to a sheet tray and toast in 15 min intervals until golde.

Recipe by Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Spring Rolls with Asian Pear Dipping Sauce

By

staff-author

-

August 28, 2025

0

A flat lay of fresh spring rolls with a sweet potato noodle filling, arranged on lettuce leaves with a side of dipping sauce and roasted peanuts.

Fresh, colorful, and bursting with flavor, Spring Rolls with Pear Sauce are so fun to make. And to eat, too! Packed with crisp vegetables, Korean sweet potato noodles, and cilantro, they’re a light yet satisfying dish perfect for any occasion. The sweet and tangy pear sauce takes them to the next level, making every bite refreshing and unique.

Spring Rolls with Asian Pear Dipping Sauce Recipe

Perfect for a light lunch, a healthy snack, or an impressive appetizer for date night, these spring rolls are easy to prepare and fun to assemble. Serve them with the homemade pear dipping sauce for a dish that’s as eye-catching as it is delicious. Once you try them, they might just become your go-to fresh roll recipe.

Customize Your Spring Rolls!

This recipe is naturally vegan, gluten-free, and endlessly customizable. You can mix and match your favorite vegetables, and add herbs for extra freshness. You can even include tofu, chicken, or shrimp for more protein. The combination of crunchy veggies and soft noodles wrapped in delicate rice paper creates a beautiful balance of textures, while the pear sauce adds a bright, fruity twist. The addition of your favorite protein only adds to the tastiness.

Print

Spring Rolls with Asian Pear Dipping Sauce

Author: Veda Sankaran

Print Recipe

Description

Upgrade regular spring rolls with a tangy sipping sauce.

Ingredients

Scale

Rice paper spring roll wrappers
2–3 oz Korean sweet potato noodles, boiled and drained
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
¼ small red cabbage, shredded thinly
1 bunch cilantro, leaves only

For the Sauce:

½ Asian pear grated
1” ginger grated
1 tbsp soy sauce
2 tsp brown rice vinegar
1 tsp ponzu sauce
1 tsp gochugaru
Salt

Cook Mode Prevent your screen from going dark

Instructions

Once all the filling ingredients are prepped. Make the sauce by stirring together the grated pear, ginger, soy sauce, brown rice vinegar, ponzu sauce, gochugaru, and salt. Set this aside for later.
To begin making the rolls, pour some warm water in a rimmed plate. Place a sheet of the rice paper in the water for about 5 seconds to soften it. Carefully place the transparent rice paper onto your work surface. A slightly damp cutting board works well.
Put a little bit of each of your filling ingredients in the lower middle part of the rice paper, making sure to leave 1½ to 2” on each side. Fold in the sides, then the bottom and tightly roll up to the top, like rolling a burrito.
Continue doing this with the remaining ingredients. Serve with the dipping sauce.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Smoked Maple and Scotch Old Fashioned

By

staff-author

-

August 28, 2025

0

A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.

In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.

Smoked Maple and Scotch Old Fashioned Recipe

Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.

Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.

Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.

Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.

Print

Smoked Maple and Scotch Old Fashioned

Author: Quelcy Kogel

Print Recipe

Description

A balance of sweet and Scotch!

Ingredients

Scale

2 oz Scotch
1 tsp smoked maple syrup
Dash of Angostura bitters
Grilled peach halves
Fresh herbs such as mint, sage, or rosemary

Cook Mode Prevent your screen from going dark

Instructions

Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved.
Add a single large ice cube, then garnish with grilled peach halves and garden herbs.

Recipe, Styling and Story by Quelcy Kogel
Photography by Matt Dayak

Subscribe to TABLE Magazine’s print edition.

Roasted Beet Hummus

By

staff-author

-

August 28, 2025

0

Two slices of toast with purple roasted beet hummus on top.

Bright, earthy, and irresistibly creamy, this Roasted Beet Hummus is a colorful twist on the classic dip. Roasting the beets brings out their natural sweetness, which pairs perfectly with smooth tahini, fresh lemon juice, and a hint of garlic. The result is a vibrant pink hummus that’s as beautiful to serve as it is delicious to eat.

Roasted Beet Hummus Recipe

This easy recipe is naturally vegan, gluten-free, and packed with nutrients like fiber, antioxidants, and vitamin C. The roasted beets give the hummus a rich, slightly sweet flavor, while the smoked paprika adds a subtle depth. It’s a healthy snack option that feels indulgent, making it perfect for everything from weekday lunches to party platters.

Serve your Roasted Beet Hummus with warm pita bread, crunchy veggie sticks, or as a spread for wraps and sandwiches. It’s a guaranteed way to brighten up your table and impress your guests. Plus, it’s simple to make ahead, so you can enjoy fresh, homemade hummus anytime.

Other Hummus Recipes to Make at Home

Edamame and Kale Hummus

White Bean and Cashew Hummus with Zhoug

Lemon Artichoke and Triple Tomato Hummus Two Ways

Cannellini Bean and Purple Cabbage Hummus

Squash and Roasted Garlic Hummus

Print

Roasted Beet Hummus

Author: Quelcy Kogel

Print Recipe

Description

You’ll be amazed at the unique flavor beets add to hummus.

Ingredients

Scale

1 large beet (14 oz), peeled and cut into chunks
¼ cup avocado oil, divided
½ tsp sea salt (or more), to taste
½ tsp black pepper (or more), to taste
1/4 cup tahini sesame paste
2 garlic cloves
3 tbsp fresh lemon juice
1/4 tsp smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.
Arrange the beets evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the beets are tender and caramelized, 40 to 60 minutes, flipping the beets as needed. Remove from the oven and cool.
To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.
Refrigerate until ready to serve.

Story and Styling by Quelcy Kogel
Photo Courtesy of Oat Canada

Subscribe to TABLE Magazine’s print edition.

The Sexiest of Grapes: Syrah

By

Keith Recker

-

August 28, 2025

0

A row of five dark red wine bottles with red foil caps, positioned closely together against a black background.

In the late ‘90s, it was impossible to avoid hearing “Sex & Candy” by alternative rock group Marcy Playground. It was on the radio as you were scarfing down Pop Tarts on the way to school. Mall “muzak” played it as you shopped for butterfly clips or a pair of new JNCOs (remember those?). I’d imagine it also played on bar jukeboxes when the song permeated the airwaves in 1997.

The Sexiest of Grapes: Syrah

I had to imagine what was happening at bars, of course. I was a mere 13 years of age when the song launched its band out of obscurity. And like many of you, I was singing along to songs that I didn’t quite fully understand. Truth be told, I didn’t much care for the song. I was more of a Björk and Portishead kind of kid, which had to perplex my parents. All the same, the phrase, “I smell sex and candy here,” burned its way into my skull – probably because I lacked full comprehension of the lyrics. I could conjure up the smell of candy as I hummed the melody. What, exactly, however, was the aroma of sex? Something like Syrah, as it turns out.

All About Syrah

Syrah is a black grape that is responsible for the majestic red wines of France’s Northern Rhône Valley. It is thought that the variety has been grown in the area since Roman times. The variety is at home on dizzyingly steep slopes designed to coax every ounce of ripeness from the grapes in zones like Côte-Rôtie (literally “roasted slope”) and Hermitage. Each appellation in the valley sees Syrah expressing itself with its own personality. All, however, offer an unmistakable note of cracked black peppercorns thanks to high concentrations of the chemical compound rotundone that develop in this relatively moderate climate.

These Rhône-grown examples of Syrah are also those that tend to reveal its sexy side. Once you peel back the layers of violets, pepper, and plums, you start to notice something a bit more primal. It’s especially evident, in my view, when sampling wines from Cornas, the southernmost and warmest part of the Northern Rhône Valley. Where Côte-Rôtie’s Syrahs offer a more lifted, floral perfume that charms and beguiles, Cornas is savory, even perhaps a touch sweaty – and not just because of the possible presence of Brettanomyces, a yeast strain that can cause farmyard-like aromas, often the result of less-than-stellar cellar hygiene.

A Complex Bouquet

It’s a smell that is at once familiar and difficult to articulate. For me, it instantly recalls the aroma of bacon fat that hangs in the hazy late morning air after frying up a few slices for Sunday brunch. It’s at once salty, smoky, and meaty, perhaps even downright bloody in some instances. It has the flavor and sensation of biting the inside of your cheek as your mind wanders away from the task at hand. It’s why I’ve previously described Syrah as the “morning after” wine – not for when you’re likely to serve it, but because of the mental images it conjures as it sensually swirls around your tongue and down your throat. Syrah, and Cornas specifically, is carnal. Pop open an example from Auguste Clape or Courbis and you’ll get the picture pretty quickly.

Try a Syrah

To be sure, not every Syrah on the market is going to take you to the dorm room at Bryn Mawr College that inspired Marcy Playground’s (one) hit. This is particularly true if you grab a bottle of Shiraz, an alternative name for the same variety, from places like McLaren Vale and Barossa Valley in Australia. In those offerings, you’ll more likely be reminded of blackberry jam than an unmade bed and animal fat. In fact, if you see the word “Shiraz” on the label, it’s the producer’s way of letting you know that what’s inside is more likely to be fruit-driven than rely on the grape’s underbelly to provide drinking satisfaction.

But maybe you, like me, are more intrigued by sex than candy. And while there’s plenty of talk this time of year surrounding all of the sweetness that valentines may offer, know that more primal pleasures await in bottles on shelves near you. You can always enjoy the chocolates afterward.

The varieties described by Adam are usually found at PA Fine Wines and Good Spirits. You might also try Domaine Lionnet and François Villard as locally available options. You can learn more about about Cornas and other wine regions around the world in Adam’s online classroom. Visit burghundy.com to see listings and to secure your spot in an upcoming session.

Story by Adam Knoerzer
Photography by Thomas Thompson

Subscribe to TABLE Magazine’s print edition.

Pittsburgh Events: Your Guide to September 15-21

By

Kylie Thomas

-

August 27, 2025

0

Glow in the park, lady in pink dress smiling

Pittsburgh thrives as a city with a bustling arts and culture scene. Whether it’s plays, music, paintings, photography, dance, sculptures, or social causes, we’re at the forefront of it all. September 15-21 in Pittsburgh proves just how much this city loves its creativity. Plus, each event below showcases themes that are close to the community’s heart such as preserving nature, the magic of music, and exploring togetherness. Don’t wait any longer to immerse yourself in the art of the Steel City.

Pittsburgh Events Happening September 15-21

A man in a blue filtered portrait. — Photo Courtesy of Hunt Institute for Botanical Documentation

The Art and Science of Rafael Lucas Rodríguez Caballero

September 16–December 17, Carnegie Mellon University

This fall, the Hunt Institute for Botanical Documentation presents a retrospective celebrating the Art and Science of Rafael Lucas Rodríguez Caballero, a Costa Rican botanist, artist, and educator. The exhibition features original watercolors, notebooks, and hand-drawn studies, including many of the 1,000+ orchid illustrations he painted.

A crowd of people in the streets of Pittsburgh. — Photo Courtesy of Pittsburgh International Jazz Festival

15th Annual Pittsburgh International Jazz Festival

September 18-September 21, AWAACC & Downtown Pittsburgh

Celebrate 15 years of world-class jazz in the heart of Pittsburgh! The Pittsburgh International Jazz Festival, co-presented by Highmark Blue Cross Blue Shield, returns this fall with a lineup of jazz legends and rising stars alike. Featured artists include Branford Marsalis, Dee Dee Bridgewater, Bilal, Jazzmeia Horn, Keith David, and many others.

GLOW

September 19, Schenley Plaza

Glow for a cause at the Pittsburgh Parks Conservancy’s annual Glow in the Park fundraiser. This party lights up Schenley Plaza with dazzling lights and music by DJ Digital Dave. Guests can indulge in chef-curated light bites, custom cocktails, and a sweet treat bar, all while enjoying a tarot card reader and other interactive surprises.

A group of dancers lay and stretch out on the stage. — Photo Courtesy of Texture Contemporary Ballet

In This Moment – Texture Contemporary Ballet

September 19–21, New Hazlett Theater

Join in on Texture Contemporary Ballet’s 15th anniversary season with In This Moment. The evening features three world premieres including the long-awaited revival of The Art of Conversation by Pittsburgh choreographer Shana Simmons. Its themes of communication and compassion feel more relevant than ever.

Another Kind of Silence

September 20-October 12, City Theatre

Another Kind of Silence is a bilingual, bicultural world premiere presented in English as well as American Sign Language. This groundbreaking production makes City Theatre history while offering a moving story that speaks to the heart about a chance meeting in Athens, Greece.

Story by Kylie Thomas
Featured Photo by Pittsburgh Parks Conservancy

Subscribe to TABLE Magazine’s print edition.

Mussels with Sausage and Broccolini

By

Justin Matase

-

August 27, 2025

0

A delectable seafood dish featuring mussels, sausage, and broccolini, crafted by Chef Don Winkie of 80 Acres restaurant.

Chef Don Winkie opened his Plum Borough restaurant 80 Acres Kitchen and Bar in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe. Chef Don knows his way around a chile. Whether it’s the simple crushed red pepper you see here, or a delicately dried ancho, the complexity of capsaicin brings his dishes something truly wonderful. His recipe for Mussels with Sausage and Broccolini is simple, direct, and packed with flavor.

Mussels with Sausage and Broccolini Recipe

Print

Mussels with Sausage and Broccolini

Author: Don Winkie

Print Recipe

Description

A meal fit for a king or queen.

Ingredients

Scale

1 tbsp olive oil
2 cloves garlic, minced
1 shallot, thinly sliced
4 oz sweet Italian sausage
½ bulb fennel, sliced thin
½ cup white wine
1 bunch broccolini, blanched
½ cup tomato juice
¼ cup roasted tomatoes
2 tbsp butter
Salt and pepper to taste
½ tsp crushed red pepper flakes
1 lb Prince Edward Island mussels

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a skillet or Dutch oven
Add crumbled sausage
Cook for 4-5 minutes until browned or cooked through
Add shallots, garlic, and fennel
Cook an additional 1-2 minutes
Stir in white wine, tomato juice, broccolini, roasted tomatoes, butter, salt and pepper, and crushed red pepper flakes.
Cover tightly with a lid. Cook for 4-5 minutes until mussels open up.
Remove from heat. Serve with crusty bread or toasted garlic bread to sop up the juices.

Recipe by Don Winkie
Story by Justin Matase
Photography by Dave Bryce
Styling by Keith Recker
Videography by Dana Custer and Ariella Furman

Subscribe to TABLE Magazine’s print edition.

A Bloody Mary Party

By

Star Laliberte

-

August 26, 2025

0

Three bloody Marys loaded with garnish and a pour of dripping honey over the middle one.

When TABLE Magazine asked The Speckled Egg owners Jacqueline and Nathan Schoedel if they were up for hosting a Bloody Mary party, the duo was immediately intrigued. So, one Sunday afternoon under the grand architecture of downtown’s Union Trust building, The Speckled Egg’s restaurant family gathered in this soaring space’s bustling atrium. (While this is its original restaurant location, Speckled Egg now has an outpost in Southside Works, too.)

Three loaded bloody Marys in people's hands in from of a woman behind a bar at The Speckled Egg in downtown Pittsburgh.

Taylor Mickey and three of the Bloody Marys invented at The Speckled Egg (l to r): Waking Up in Mexico was inspired by the best Latin flavors. The All American is a monument to big eating. Sauce Is On is a tribute to Speckled Egg co-owner Jacqueline Schoedel’s mother and a lifetime of spaghetti Sundays.

A majority of the restaurant team on hand happen to have studied acting and currently participate in Pittsburgh’s local theater scene, made immediately clear by their big gestures and expressive smiles…and eventually by their flair for dramatic garnishes. The servers gathered in the atrium around the counter bar, chit-chatting as they patiently awaited a chance to construct some masterpiece drinks.

All of the monumental Bloody Marys in one shot!

On the day of the photo shoot, the team concocted six unique variations on the classic Bloody Mary. One by one, each was unveiled. The eye-catching creations — the first so top-heavy with fancy accoutrements that it took a slight tumble before getting righted — received much attention from upstairs office workers streaming by as their day came to a close.

Play Around with Your Bloody Mary, Have Fun! What’s Stopping You?

The first of the six concoctions came adorned with a roasted types of beef sticks, pearl onions, cauliflower and green beans, citrus, and a sugar-and-spice rim. Next, an Italian- style bloody featured meatballs, a meat-and-cheese skewer, and pasta whimsically cascading down the side of the glass (plus basil and a sugar-and-spice rim, too). The following came out Mexican- style, showcasing a tamale, elote (street corn), lime, and cilantro. This one had a tomatillo base in lieu of the typical tomato-based formula and featured a Tajín-and-salt rim.

An Asian-inspired example was topped with octopus, kimchi, dumplings, shrimp, and mushrooms. The fifth was an ode to this city, thanks to its replica of a quintessential Isaly’s chipped chopped ham sandwich. Both drinks also had citrus and a sugar-and-spice rim. The last, colorful version to emerge came piled high with a bounty of vegetables, “as if you grew too much in your garden,” Jacqueline joked.

A collage of 3 different photos of individuals, each with a loaded Bloody Mary.

From left to right: Clarissa Alecea, Samson Allen, and Ethan Cioffi

When asked how these incredibly inventive drink combos came to be, she said, “My husband and I are both creative; that’s why we own a restaurant. With us chatting, it always comes together.” She admitted that they cook differently than one another, yet when they merge their ideas, it works.

Bloody Mary Trend

Jacqueline has noticed that, in recent years, an evolving brunch trend in the restaurant world involves making Bloody Marys. Outrageously loaded Bloody Marys. For this assignment, they decided to riff off that theme. “We don’t often get to play with our food,” she said, expressing excitement about this invitation to truly think outside of the box.

A collage of 3 different photos with people eating the garnish from loaded bloody Marys.

From left to right: Jayne Juffe and Ethan Cioffi sample the Chip Chopped Mary (garnished with a classic Pittsburgh chip-chopped ham sandwich) and the All American. MC Carder attacks the Wake Up in Mexico. Taylor Mickey and Clarissa Alecea sample Sauce is On and Through the Garden.

And for owners of a business where loyal customers come back time and again for the consistency, it felt a bit liberating to embrace the opposite goal. “It was a fun project,” she said, “to truly let it go.”

Wanna Host a Bloody Mary Party at Home?

For those wanting to host a Bloody Mary party at their own home, Jacqueline offered two pieces of advice. “First,” she shared, “go for it. Second, don’t overthink.” She advised simply walking down grocery store aisles to see what pops out and speaks to you. You can mix and match, or plan according to the colors of the rainbow. (Yet try to pick items that you predict might go well together. As one example, she doubts donuts and habanero peppers would pair well.) But ultimately: Play around, and have fun. “What’s stopping you?” she asked.

Six people sitting around a bar drinking loaded bloody Marys.

At one point in time, Speckled Egg had a kimchi bloody Mary on its menu. These days they tend to stick to more traditional options with pickles and bacon. Yet perhaps — who knows — all of this recent experimentation may just lead to some future brunch whimsy down the road.

Are you in the mood for a Bloody Mary? Try some of TABLE’s wonderful Bloody Mary recipes:

Garden Fresh Caprese Bloody Mary

Carrot Bloody Mary

Antipasto Virgin Bloody Mar y

Story by Corinne Whiting
Production by Camden Leeds
Photography by Laura Petrilla
Shot on location at The Speckled Egg (Downtown location)

Subscribe to TABLE Magazine’s print edition.

Gathering Neighbors for a Pittsburgh Friendsgiving

By

Kylie Thomas

-

August 26, 2025

0

Through a doorway, people sit at a dining table.

Looking across E North Street into Allegheny Park and Lake Elizabeth,
the 137-year-old Boggs Mansion – a 9,000 square foot Romanesque beauty with a stone exterior and a colorful history – just begs to be filled with guests and parties.

People at a friendsgiving table cheers drinks.

A Pittsburgh Friendsgiving

Designed by world-famous architect H. H. Richardson for Russell Boggs and Marie Christine (Buhl) Boggs in 1888, the 19th century structure carries within it stories of Pittsburgh’s elites – Carnegie, Frick, Mellon, Heinz – gathering for dinner parties. On this present-day November Sunday, a group of North Side pals reinvents such an assembly, breaking bread and giving thanks for each other and for the community that is their home.

A greek woman statue with dried flowers coming out of it.

The Decor

To create a comfortable potluck with friends in the grandiose Victorian interior of the mansion, the guests enlist The Peddler, a Pittsburgh flower design duo, who speak to “cultivating beauty through meaningful human connection” with their sylvan-inspired offerings. An asymmetrical dried floral arch at dining room entry and a complimentary piece for the parlor mantle marry whimsy and elegance and add special appeal to this gathering of busy families. Katelyn Fisher and Lauren Nissley, founders of The Peddler, have recently created a line of rentable dried flower pieces for special events, a delightfully eco-friendly option for a party glow-up.

Kids play in the corner of the living area with two men talking at the fireplace.

Upon entrance to the mansion, a glimpse of an earthy tablescape can be caught, across the foyer and through the floral-adorned dining doorway. Shiny enameled vessels are mixed with vintage serving pieces – a hammered metal bowl, a delicate hand-woven basket, pink and brown pottery – all collected in the Boggs dining room, their textures and colors as layered as the guests and menu. At each place setting, handwritten place cards atop tea-stained vintage napkins bundled with dried poppy, artichoke, yarrow, as well as fern make a bespoke moment for each guest to savor.

A plate full of friendsgiving food sits on a white table.

The Food

Tall, dusty-pink taper candles glow, ready to mark the easy passing of time
during this thankful rendezvous. A few long-standing family recipes passed down through generations make up the menu, alongside some fresh culinary twists that reflect the gatherers. For Meg Van Dyke, who is accustomed to planning large sit-down dinners for wedding receptions, this is a more intimate assembly where connections deepen, and then traditions evolve. “Family is as much about who you share your table with as it is about the food you serve,” says Meg. She and her husband, Josh, contribute some favorites: the Turkey, Garlic Mashed Potatoes, as well as Roasted Sweet Potato Rounds with Bacon & Pecan Glaze. Devoted North Sider and guest, Julia Allan, passes around a handled cassolette.

A little boy with a plate of Friendsgiving food.

“Each Thanksgiving of my childhood, my dad’s whole family would gather at my grandparents’ house. He was one of five siblings, and, in my memory, it was always a priority for everyone to make the journey home for the holiday.”

For Julia, husband Dennis, and family, Grammie’s Corn Casserole revives those tender memories each year. “The warm, sweet aroma calls to mind a beloved phrase Grammie uttered at the end of every phone conversation and penned at the end of every card or letter – ‘consider yourself hugged.’” Says Julia, “I got a little chuckle when I saw my mom’s handwritten notation at the bottom of the recipe card: ‘x6 for Dawsons.’ There were a lot of us!” For a Northside Friendsgiving, the notation still holds true. Between these eight gathered adults, they have 15 hungry city kids to satisfy as well.

…and the Conversation That Follows

While photographer Katie Long captures dinner moments on the Canon R6 habitually worn round her neck, her husband, Derek, shares the origin of his Filling Balls – mounds of stuffing baked in muffin tins, an old friend-shared recipe that Derek’s Grandma Fritz made most Thanksgivings.

A man cheers with another across a lamp lit bar.

“Affectionately called the Bazaar Ladies because they would run the church bazaar at our family church,” says Derek, Grandma Fritz and friends made the filling balls for the church bazaar and sold them there. “Once my grandmother passed away, my mom started making them. And now that my mom has passed away, my sister and Katie carry that mantle.”

Three women laugh in the doorway of a home.

A window shows out into the fall backyard where children are.

As always, a Thanksgiving meal packed with protein and also carbs warrants some showy veggies. Guest Jason Esser, whose experimental cooking from age twelve has evolved into a deep love for texture and flavor in the kitchen, is just the person to elevate those greens. He tops a roasting pan of Roasted Brussels Sprouts with Sautéed Mushrooms & Crispy Shallots and then oversees the addition of garlic sour cream, honey, and pistachios to Mummum’s Carrot Casserole from his wife’s family table

Bubbly and Dessert

Between second and third helpings, bottles of wine–Argentinian Malbec, Chardonnay, and sparkling Rosé from North Side neighbor, Refucilo Winery–pass hand to hand, goblet to goblet, around the table of eight. Hosts showcase array of sweets on a stunning Boggs built-in sideboard.

A girl holds a white frosted layer cake.

Sometime after dinner and conversation, when the kids have left the kids’ table after an impressive inhale of flavors, space is made for coffee, libations, and the delicate desserts of piebird and Confections by Casey Renee. Then, a slice of Hannah-Jacobsen-made Coconut Cream pie balanced in one hand and some Classic Apple Pie as backup in the other, and a sliver of cake just for good measure, friends move from the dining room to take in the mansion’s interior and architectural richness.

Past the foyer’s striking blood marble fireplace, young friends pick up Boggs-worthy games in the parlor. A chessboard jumps to life alongside a strategy puzzle. Next door, laughter swells from the moody Bar Room adjacent to an impressive winding staircase that boasts more than enough steps for a kid-to-kid perch.

Winding Down Friendsgiving

With every last crumb and calorie appreciated, some of the dinner crowd cross into Allegheny Park for tree climbing and football. Boggs Mansion’s large parlor window frames their movement like a big screen TV. The Pittsburgh air is cold, the landscape bare, and the sights looking toward Downtown don’t carry the same lushness that they hold in spring and summer, but these Northsiders are unfazed. They grin ear to ear, thankful for family, friends, as well as community.

A group of children sit on the stairs of a home.

Story and Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long
Shot on Location at Boggs Mansion
Florals by The Peddler
Wine by Refucilo Wine
Pies by Piebird
Cakes by Confections by Casey Renee

Subscribe to TABLE Magazine’s print edition.

Table Magazine

Mexican Mole Sauce: Two Ways Recipe

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Broccoli, Brown Butter Bread Crumbs Recipe

Description

Ingredients

For the chermoula:

For the fool proof brown butter bread crumbs:

Instructions

For the chermoula:

For the fool proof brown butter bread crumbs:

Spring Rolls with Asian Pear Dipping Sauce Recipe

Customize Your Spring Rolls!

Description

Ingredients

For the Sauce:

Instructions

Smoked Maple and Scotch Old Fashioned Recipe

Description

Ingredients

Instructions

Roasted Beet Hummus Recipe

Other Hummus Recipes to Make at Home

Description

Ingredients

Instructions

The Sexiest of Grapes: Syrah

All About Syrah

A Complex Bouquet

Try a Syrah

Pittsburgh Events Happening September 15-21

Mussels with Sausage and Broccolini Recipe

Description

Ingredients

Instructions

Play Around with Your Bloody Mary, Have Fun! What’s Stopping You?

Bloody Mary Trend

Wanna Host a Bloody Mary Party at Home?

A Pittsburgh Friendsgiving

The Decor

The Food

…and the Conversation That Follows

Bubbly and Dessert

Winding Down Friendsgiving

Don't Miss

Create a free account, or log in.

Upgrade your subscription