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What’s Pittsburgh’s Best Potato Salad?

By
Keith Recker
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0
9 sample bowls of Pittsburgh potato salad on a picnic table.

What is the best potato salad? The easy answer is that it’s the one already on your plate! A more complex answer, based on appearance, texture, flavor, and creativity, takes some thought. But no matter the answer you come up with, there’s no guarantee that the person next to you will agree. At a recent blind tasting of nine potato salads available at Pittsburgh grocery stores, caterers and restaurants, seven tasters expressed wildly different views on which one was the best, and why.   

A person holds a plate of potato salad samples.
A plate of potato salad samples sits on a plate with a fork on it as well.

What Makes the Best Potato Salad?

Our tasting crew quicky separated into different camps. Several of us belonged to more than one camp, making each and every option we tasted an occasion for full-throated discussion about what makes a great potato salad. The only thing everyone agreed on: it must contain potatoes! And onions and celery. Hard boiled eggs are optional but recommended.

The Vinegar Caucus, as we came to call one especially vocal group, were looking for the lively, acidic tang of vinegar as a balance to the comforting blandness of the potato itself. Mostly, these folks felt that more vinegar was “more better.” But for every vinegar lover, there was a hater to even out the scores.

Most of those haters, deemed Creamy Dreamers, wanted a more mayonnaise-forward experience from their potato salad…but sour cream was also acceptable. They felt that the velvety mouthfeel of a classic potato salad needed a lot of one or both. Mustard Mavens, on the other hand, took umbrage at mayo’s dominance and searched for the enlivening spice of mustard to play across the palate. 

Last, but not least, the Herbal Party had big praise for any hint of fresh dill and/or parsley. Even celery seeds were called out with admiration at one point. 

Because the goal of our tasting was to identify “the most likely to succeed” picnic side dish that requires no labor, we turned to familiar grocers like Giant Eagle and Trader Joes. Whole Foods, oddly, was out of potato salad every time we stopped by. We invited three local caterers, Fluted Mushroom, Bistro to Go, and All in Good taste Productions, to submit their entries. And we visited two local restaurants, StuntPig and Coop de Ville, to include their versions of this American summer holiday classic in the mix.  The discussion of each was lively! And fun.

A person writes on a sheet of paper next to a white plate of potato salad.
A small brown cup holds potato salad inside.

Pittsburgh’s Potato Salads

All In Good Taste Production

All In Good Taste Production’s Herbed New Potato Salad set us off on our tasting journey with its balanced, classic flavors, textures, and presentation. Everyone acknowledged the appeal of tradition here, and it was in every taster’s top three rankings.

Trader Joe’s Potato Salad

Trader Joe’s Potato Salad is also classic in its own way. It has the familiar virtues of the kind of potato salad you’d find in a big, well chilled bowl at a church picnic. Even though the recipe includes a dash of hearty horseradish, this option remains resolutely in the middle of the road in terms of flavor texture, and appearance.

Stunt Pig

Stunt Pig, the esteemed food truck and Squirrel Hill sandwich spot, says their potato salad is “grandma-style.” If your grandmother had great knife skills, it deserves the name. Potatoes, celery, onion, and herbs were perfectly chopped so that every forkful was a balanced bite. We’re pretty sure none of our grandmothers used pricy whole grain mustard, but this gourmet detail got a lot of praise. The “vinegar caucus” and the “herbal party” were united in their praise of this one, putting it in most people’s top three. However, if you don’t like a tiny bit of al dente chewiness in your potato, this one is not for you.

Grandma’s Kitchen Mustard Potato Salad

Grandma’s Kitchen Mustard Potato Salad from Giant Eagle promises mustard. And indeed, it was very mustard forward. Was it anyone’s favorite? No. Not even the Mustard Mavens gave it a #1 ranking.

Coop de Ville Deviled Potato Salad

Coop de Ville Deviled Potato Salad sports a wonderful paprika-forward color, which promises the smoke and spice of classic BBQ and possibly a whiff of Hungarian mystery. The tasters, alas, felt that neither was part of the flavor experience. It sure looks good, though!

Giant Eagle Deviled Egg Potato Salad

Giant Eagle Deviled Egg Potato Salad: Middle of the road. Traditional. However, this could be your easy-peasy platform for customization. Add your own freshly ground pepper and a handful of fresh dill and it becomes a front runner. Or perhaps a tablespoon of sweet relish and handful of chopped onion. This one is a solid base from which to work upward.

Bistro to Go

Bistro to Go’s potato salad is chunky and brawny, yet gentle in flavor. It’s the salad equivalent of Hoss on Bonanza: always ready to help and full of good feelings. Have two helpings. Hoss would.

The Fluted Mushroom

The Fluted Mushroom’s potato salad arrived still-warm from the kitchen. This distinction made us dream of eating it with just-off-the-grill Texas-style brisket and a cold beer. It would be the perfect complement to both.

Grandma’s Kitchen Smashed Loaded Potato Salad

Grandma’s Kitchen Smashed Loaded Potato Salad from Giant Eagle made a few of us feel like we needed boots: it was wet. Others, though, all of them Creamy Dreamers, liked the double barrel creaminess of mayonnaise and sour cream.

To wrap up this exercise in comparative “saladology,” we suggest that you stage your own blind tasting at your next picnic or holiday celebration. Gather up a few of your preferred options and do what we did: dig in and enjoy the ways in which your taste buds agree and disagree with your neighbor’s. Tell us about your conclusions! We want to know.  

The Tasters

  • Karen Cascone
  • Sarah Cascone
  • Ethan Chmura
  • Star Laliberte
  • Justin Matase
  • Jackie Page
  • Keith Recker

Story by Keith Recker
Photography by Star Laliberte

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Carrot Cake Baked Oatmeal

By
Abdul Rafay
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0
A breakfast bowl with baked carrot cake oatmeal, surrounded by small bowls of toppings, including strawberries, blueberries, blackberries, shredded coconut, and brown sugar.

Start of your day with a bowl of cozying Baked Oatmeal featuring carrots, coconut, oats, brown sugar, spices, and a Maple Cheese Cream Drizzle on top.

Jen Clark of Crate Kitchenware and Cooking School combines teaching and cooking in delightful ways, always putting us on a fun road to deliciousness. When she shared her recipe for Carrot Cake Baked Oatmeal, we made it. We devoured it! And we had fun all the while. The ingredients are all pantry basics, so you might be able to make it right this second!

Looking for another quick breakfast recipe? Try our Apple Cinnamon Spice Granola that can even be made ahead of time.

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A breakfast bowl with baked carrot cake oatmeal, surrounded by small bowls of toppings, including strawberries, blueberries, blackberries, shredded coconut, and brown sugar.

Carrot Cake Baked Oatmeal

  • Author: Jen Clark
  • Yield: Serves 8
Print Recipe

Description

A warm, spiced baked oatmeal made with carrots, coconut, and oats, perfect for a cozy breakfast or snack.

Ingredients

Scale
  • 2 cups old fashioned oats
  • 1 cup grated carrots
  • ½ cup shredded coconut
  • ⅓ cup light brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp freshly ground nutmeg
  • 2 cups milk
  • 4 tbsp unsalted butter, melted and cooled to room temperature
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup raisins, optional
  • 1/3 cup chopped walnuts, optional
  • Maple Cream Cheese Drizzle (see below)

Instructions

  1. Preheat oven to 350° F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
  2. In a large bowl, combine oats, grated carrots, coconut, brown sugar, cinnamon, baking powder, ginger, salt, and nutmeg. (We added 1 teaspoon of ground cardamon, as well.) Stir in the raisins, if using.  In a medium bowl, whisk together the milk, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Fold in nuts, if using.
  3. Pour the mixture into the prepared pan. Bake for 40 minutes, until the top is golden and oatmeal is set.
  4. Let the oatmeal cool for 5 minutes. Cut the baked oatmeal into squares and serve with a drizzle of maple cream cheese.

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Maple Cream Cheese Drizzle

  • Author: Jen Clark
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Description

A smooth and sweet topping made with cream cheese, maple syrup, and vanilla—ideal for adding extra flavor to baked treats.

Ingredients

Scale
  • 4 oz cream cheese, at room temperature
  • 2 tbsp plain Greek yogurt
  • 1 or 2 tbsp milk
  • 3 tbsp pure maple syrup
  • ½ tsp pure vanilla extract

Instructions

  1. In a food processor, blender or stand mixer, combine the cream cheese, Greek yogurt, 1 tablespoon of milk, maple syrup, and vanilla. (We added 2 tablespoons of brown sugar.)
  2. Process until smooth. Add more milk, if needed and process again.

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Recipe by Jen Clark

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Get Out of Town with These Adult Art Field Trips Near Pittsburgh

By
Emma Riva
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0
A man looks at a sunflower painting in the Philadelphia Museum of Art
Photo Courtesy of Philadelphia Museum of Art.

The sun is out and you’re looking to get away. But if you’re also on the hunt for some culture, an “art field trip” is an incredibly fun way to plan a vacation. Museums tell us what the institutional framework of a place values. What do they think is beautiful, educational, or worth preserving? Pick a spot with a museum or gallery you’d like to visit and get on your way. Each of these destinations is within five hours of Pittsburgh, making them potential single-day trips. But, also, it can be worthwhile to really dedicate a weekend to learning about a new place. Field trips shouldn’t just be for kids, after all. Hop in your car and get yourself cultured.  

Adult Art Field Trips Near Pittsburgh

Buffalo AKG Art Museum

A white gallery in the Buffalo AKG with abstract artwork in it.
Courtesy of the Buffalo AKG

Buffalo, NY

Distance from Pittsburgh: 3 hours 18 minutes

The AKG (once called the Albright-Knox Gallery) is a leading destination for contemporary art in another Rust Belt city that you can easily do in a day trip. The rotating exhibitions are always prescient, but their permanent collection is also a brilliant retrospective of artists like a huge catalogue of works by Warhol contemporary Marisol and abstract expressionist Clyfford Still.

Akron Art Museum, Curated Storefront

The interior of the Akron Art Museum with wooden floors and a white wall.
Courtesy of the Akron Art Museum

Akron, OH

Distance from Pittsburgh: 1 hour 41 minutes

Akron punches far above its weight in terms of its arts sector. Akron’s art museum has a national-caliber collection of photography, abstract work, and sculpture from leading names like Yayoi Kusama, Chuck Close, and Marcel Duchamp. In Akron’s business district, arts professionals also run the Curated Storefront initiative that encourages the development of an art district in downtown Akron.

Chautauqua Institution

The exterior of the Chautaqua Institution on a sunny day.
Courtesy of Chautauqua Instiution

Chautauqua, NY

Distance from Pittsburgh: 2 hours 24 minutes

If you’re in a creative field, you’ve almost definitely heard the name Chautauqua. It’s world-famous for its lecture series and visual arts residency, and it’s only two hours and change from Pittsburgh. A visit to Chautuqua for a lecture makes a great summer art field trip, also taking advantage of the beauty of Western New York. In a time when so few bastions of intellectual conversation exist, it’s a rare and special place.

Museum of Contemporary Art Cleveland & Cleveland Museum of Art

A triangular modern architectural building, the MOCA Cleveland gallery.
Courtesy of MOCA Cleveland.

Cleveland, OH

Distance from Pittsburgh: 2 hours 9 minutes

Both of these art museums in Cleveland are free to enter due to generous donations from local foundations. MoCA Cleveland has some of the most cutting-edge work in the Rust Belt region in a multi-story glass building. The Cleveland Museum of Art deftly mixes contemporary art with a robust permanent collection of historical objects.

A sculpture in the interior of Art Gallery Ontario
Courtesy of Art Gallery Ontario.

Toronto, ON

Distance from Pittsburgh: 5 hours

This art field trip is a bit more of a project, but if you have a weekend to spare, Toronto really isn’t as far away as it seems. The Art Gallery of Ontario is a world-class institution and provides an opportunity to see how another country frames its perception of art history Over the years, it’s made an effort to highlight work by First Nations Canadian artists through the J.S. McLean Centre for Indigenous & Canadian Art. Just don’t forget your passport.

The Ruins Project

A woman stands in the doorway of The Ruins Project just outside Pittsburgh.
Courtesy of the Ruins Project.

Perryopolis, PA

Distance from Pittsburgh: 51 minutes

The shortest of these art field trips is less than an hour away. If you get fatigued from going to museums and want something a bit off the beaten path, this is for you. The Ruins Project is the site of a former coal mine, now converted into a collaborative mosaic art installation. Tours through the site will take you across the mining property and through the mosaic and glass that have breathed new life into a place of post-industrial blight.

Cincinnati Art Museum, Rookwood Pottery

The interior of the Cincinnati Art Museum, artwork on orange walls.

Cincinnati, OH

Distance from Pittsburgh: 4 hours 25 minutes

Cincinnati had the first art museum west of the Allegheny Mountains, and its museum is one of the oldest in America. As a plus, like Cleveland, admission is also free. Another interesting arts institution in Cincinnati is Rookwood Pottery, the first large manufacturing company founded and owned by a woman in America. Rookwood produces gorgeous ceramics and a tour of their facility is downright magical as you watch clay turn to lustrous, gleaming ceramics.

Columbus Museum of Art

A father and daughter walk down the stairs at Columbus Museum of Art.
Photo Courtesy of Columbus Museum of Art.

Columbus, OH

Distance from Pittsburgh: 2 hours 50 minutes

Smack dab in the center of Ohio, the Columbus Museum of Art collects a dynamic and diverse variation of works that spans American and European art from the late 19th and 20th centuries. A lot of their works show a strength in Cubism and even highlight the work of local Ohio artists. Visitors can explore a wide range of mediums, including paintings, sculptures, photography, and decorative arts. The museum is also home to a fantastic collection of works by George Bellows and has a dedicated sculpture garden right outside. Plus, admission is always free on Sundays courtesy of Art Bridges Foundation.

The Butler Institute of American Art

A woman in the Butler Art Museum giving a tour of modern works.
Photo Courtesy of Butler Institute of American Art.

Youngstown, OH

Distance from Pittsburgh: 1 hour

While this art museum may look tiny in the town of Youngstown, it actually houses a number of exclusive works from famous artists and locals alike. While you can explore some of the larger works like In Flanders Field by Robert Vonnoh, make time to pursue local pieces such as one about the Little Steel Strike in Youngstown. Before you leave, explore the basement for art activities, grab a bite from the cafe, and stop by the gift shop for a souvenir.

Erie Art Museum

A gallery hall at Erie Art Museum with paintings on white walls.
Photo Courtesy of Erie Art Museum.

Erie, PA

Distance from Pittsburgh: 2 hours

Up by the Great Lakes, the Erie Art Museum, founded in 1898, boasts a collection of over 8,000 objects. Their particular focus on American ceramics, Indian bronzes, and contemporary works make sure that there’s something intriguing around every corner. In addition to its permanent collections and rotating exhibits, the Erie Art Museum also offers educational programs, workshops, and lectures that engage visitors of all ages.

Philadelphia Museum of Art

A man looks at a sunflower painting in the Philadelphia Museum of Art
Photo Courtesy of Philadelphia Museum of Art.

Philadelphia, PA

Distance from Pittsburgh: 4 hours 40 minutes

All the way on the other side of the state, the Philadelphia Museum of Art features cultural pieces from all around the world such as American, East Asian, European, and South Asian art. The museum’s extensive collection includes paintings, sculptures, textiles, as well as decorative arts. In addition to its galleries, the museum also switches out temporary exhibitions each month and hosts special events, such as tours, talks, social events, performances, and even hands-on activities.

Story by Emma Riva and Kylie Thomas
Featured Image Courtesy of Philadelphia Museum of Art

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Pan Sautéed Trout with Polenta and Wild Mushroom Gravy

By
Keith Recker
-
0
A plate of pan-seared trout with noodles and vegetables next to a red bowl of creamy polenta with wild mushrooms and shaved parmesan, all on a weathered red wooden surface with a red napkin.

If you’re looking for recipes that are both comforting and full of flavor, this guide has you covered. We’re bringing you two delicious dishes that are easy to make at home yet taste like something from your favorite restaurant. From the crispy, golden perfection of Pan Sautéed Trout to the rich, earthy goodness of Polenta with Mushrooms and Wild Mushroom Gravy, these recipes are perfect for weeknight dinners or special occasions.

More on Our Pan Sautéed Trout with Polenta and Wild Mushroom Recipes

The Pan Sautéed Trout is a quick, elegant dish that pairs tender, flaky fish with a buttery, paprika-kissed crust. It’s light, flavorful, and ready in minutes — ideal for when you want something fresh and satisfying without spending hours in the kitchen.

For a heartier recipe option, the Polenta with Mushrooms and Wild Mushroom Gravy delivers pure comfort in every bite. Creamy, cheesy polenta is topped with roasted seasonal mushrooms and a savory garlic-infused gravy, making it a warm and filling dish that’s perfect for cozy evenings.

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A plate of pan-seared trout with noodles and vegetables next to a red bowl of creamy polenta with wild mushrooms and shaved parmesan, all on a weathered red wooden surface with a red napkin.

Pan Sautéed Trout

  • Author: Keith Recker
Print Recipe

Description

Crispy golden trout cooked in butter and oil, seasoned with paprika and pepper—simple, tasty, and ready in minutes.

Ingredients

Scale
  • 1 cup flour
  • 1 tsp salt
  • 1 ½ tsp pepper
  • ½ tsp smoked paprika
  • 4 tsp butter
  • 1 tbsp oil

Instructions

  1. Pat filleted trout dry with paper towels. Heat a skillet.
  2. Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour.
  3. Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter.
  4. When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning.
  5. Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.

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Polenta and Wild Mushroom Gravy

  • Author: Keith Recker
Print Recipe

Description

Creamy polenta topped with roasted wild mushrooms and a rich garlic mushroom sauce—warm and full of flavor.

Ingredients

Scale

For the gravy:

  • 3 handfuls of wild mushrooms
  • 1 tsp olive oil
  • 3 cloves of garlic
  • ½ cup dry white wine
  • 1 bay leaf
  • ½ tsp fresh thyme leaves
  • 1½ cup stock (chicken or vegetable)
  • 1 tsp butter
  • 2 tbsp flour
  • Salt and pepper, to taste

For the mushrooms:

  • 1 ½ lb wild mushrooms (seasonal mix of chanterelle, hen of the woods), largest chopped into ½-inch pieces
  • 4 tbsp fresh parsley leaves, chopped
  • 1/4 cup olive oil (possibly a touch more)
  • Salt and pepper, to taste

For the polenta:

  • ½ tsp salt
  • 2  cup polenta
  • 1 tsp pepper
  • 3/4 cup freshly-grated Parmigiano cheese
  • 2 tbsp butter

Instructions

  1. Place wild mushrooms in a bowl with 1 cup warm water and let them soften for about 30 minutes. Remove the mushrooms with a slotted spoon. Save the flavorful water! Chop the mushrooms and set aside.
  2. While the mushrooms are macerating, preheat oven to 400 degrees. On two to three rimmed metal baking trays, gently toss mushrooms with parsley, oil, salt, and pepper. Roast for 10 minutes and set aside.
  3. Heat oil in a saucepan, and sauté garlic for a minute or two. Add wine, bay leaf, and thyme, and simmer for about 5 minutes to reduce the wine. Add chopped mushrooms, stock, and the water used to soak the mushrooms. Simmer until you have just over a cup left. Take out the bay leaf.
  4. In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer for 3 minutes until sauce thickens. Add salt and pepper to taste. You might enjoy a peppery zing here, so be generous.
  5. Bring 6 cups water to a boil. Add salt. Lower the heat and add the polenta, whisking as you go to remove lumps. Stirring every couple of minutes with a wooden spoon, cook 15 to 20 minutes until thick. Turn off the stove. Stir in the cheese and butter, salt, and pepper. Serve immediately with gravy and roasted mushrooms.

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Recipes by Keith Recker
Food Styling by Ana Kelly
Photography by Adam Milliron

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Blueberry Concord Grape Tart

By
Abdul Rafay
-
0
A large, rustic tart with a golden crust filled to the brim with fresh blueberries.

Everyone loves lemon tart or lemon bars but few admire the tartness of the concord grape. We’re hoping to change your time with this Concord Grape Tart, created by Johnson Estate Winery and topped with fresh Chautauqua County blueberries. Use Growers’ Grape Cooperative’s Concord Grape Filling in this easy recipe.

Tips for Pairing This Blueberry Concord Grape Tart

For an additional flavor combination, pair with Johnson Estate’s Freelings Creek Reserve Chambourcin – yes, a dry red, but redolent with berry notes that complements the berry flavors in this tart. Or, experiment with Concord wine – or even Chambourcin Ice Wine!

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A large, rustic tart with a golden crust filled to the brim with fresh blueberries.

Blueberry Concord Grape Tart

  • Author: Johnson Estate Winery
Print Recipe

Description

This sweet tart uses Concord grape filling and fresh blueberries for a fruity twist, like a grape version of lemon bars. Great with red wine and easy to make at home.

Ingredients

Scale
  • 2 cups flour (may substitute whole wheat or spelt flour for up to 1 cup)
  • 1⁄2 to 2/3 cup sugar
  • 1 cup butter, room temperature
  • 1 teaspoon almond extract
  • 1 egg yolks, lightly beaten
  • 1/4 cup finely ground flax seeds and/or almonds

For Filling:

  • 2 eggs
  • ½–1 cup sugar
  • 1/2 jar of Growers’ Co-op Concord Grape Filling
  • 3 tablespoons water

Instructions

For Crust:

  1. Process all ingredients in Cuisinart until mixture is pebbly and has begun to stick together. Wrap in plastic wrap and chill for about an hour.
  2. Then roll out dough (the easiest is between two sheets of wax paper as it is sticky when warm) and lay it in a 10-12” tart pan, ideally lined with parchment paper.
  3. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375. Do not permit to over-brown as the crust will be baked additionally with the topping.

For Filling:

  1. Beat eggs until light-colored. Gradually beat in sugar and beat until the mixture is slightly thickened.
  2. Add the jar of filling and water, beating until thoroughly mixed.
  3. Pour into pre-baked shell. Add blueberries if you like at this point or bake approximately 30 minutes at 350. Filling will rise as it cooks, so do not overfill.

Assembly: 

  1. Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. Other dark-colored fruits, such as blackberries, may be used.
  2. Makes Two 8-9” tarts.

Notes

For more recipes by Johnson Estate Winery , visit their site.

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Recipe and Story by Johnson Estate Winery

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Dutch Treat Beef Stew

By
staff-author
-
0
A large, copper pot of beef stew with bay leaves, a small plate of the stew next to a larger plate of french fries.

In the province of Limburg, a dark syrup made from organic, heirloom varieties of apples and pears sweetens the long winter days to come. It’s quite a process, with 1200 pounds of fruit yielding 140 pounds syrup after many hours cooking over a wood fire in a copper kettle. You can find a jar of real Dutch appelstroop online…and make a fantastic stew with it! Bon appetite! Simple ingredients, slow cooking, and cozy vibes all in one dish.

Other Stew Recipe Like Our Dutch Treat

Philadelphia Pepper Pot Stew

Persian Lamb and Kidney Bean Stew

Mediterranean Stew

Beer Brat Stew

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A large, copper pot of beef stew with bay leaves, a small plate of the stew next to a larger plate of french fries.

Dutch Treat Beef Stew

  • Author: Ingmar Niezen
Print Recipe

Description

A sweet apple and pear syrup from Limburg adds rich flavor to a hearty beef stew with beer and garlic. 

Ingredients

Scale
  • 2 onions
  • 2 ¼ lb beef
  • 4 tbsp flour
  • 2 oz butter
  • 2 bay leaves
  • 4 sprigs fresh oregano
  • 1 cup of beef stock
  • 5 sundried tomatoes, cut in strips
  • 1 ¼ cup dark brown beer
  • 1 head of garlic
  • 4 tbsp apple pear syrup

Instructions

  1. Preheat the oven to 350 degrees. Dice the onions and set aside. Cut the meat into 1-inch chunks and sprinkle with salt, pepper, and flour.
  2. Melt the butter in a large casserole on a medium heat. Brown the meat on all sides.
  3. Add the onion and sauté for another two minutes. Add the bay leaves, oregano, beef stock, sundried tomatoes and finally the dark beer. Place the covered casserole in the preheated oven for 1½ hour. Brush some olive oil on the garlic head and place as well in the oven.
  4. Take it out after an hour or when it becomes soft. Cut the top off and squeeze the softened garlic into a bowl.
  5. Mash with the Apple Pear Syrup. Add this to the stew.
  6. Leave in the oven for at least another hour. Serve the beef with French fries.

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Recipe and Food Styling by Ingmar Niezen
Story and Prop Styling by Marian Flint
Photography by Maarten Vanderwal

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One Pot French Onion Soup

By
Justin Matase
-
0
A single serving of French onion soup in a red crock with melted cheese overflowing the sides, a bottle of red wine and a wine glass, and a large onion and garlic clove in the background.

When warm afternoons give way to chilly evenings, the soup pot beckons. Paired with a fresh green salad and a glass of red wine, this One Pot French Onion Soup is a delicious family meal.

Is French Onion Soup Really French?

Yes, indeed. French onion soup is really French. It’s a bit of la Belle France in a bowl! Onions were inexpensive and plentiful, and this soup emerged as a staple of French households everywhere. The much-loved version we know today comes about in the 19th century, but its roots are older.

Its story stretches back to the 17th century, when onions were plentiful and inexpensive, sustaining both peasants and city dwellers. Early recipes were simple broths, but by the 19th century, the dish took on the form we know today: slow-caramelized onions simmered in rich beef stock, crowned with toasted bread and melted cheese.

This gratinéed presentation became a hallmark of Parisian bistros, especially around the bustling Les Halles market, where the soup was celebrated as both fortifying breakfast for workers and a legendary cure for long nights of wine. Its balance of sweetness from onions, savoriness from stock, and indulgence from bubbling Gruyère is uniquely French.

Though onion soups exist worldwide, the French transformed it into culinary heritage. Each steaming bowl still carries the essence of Paris—rustic, soulful, and timeless.

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A single serving of French onion soup in a red crock with melted cheese overflowing the sides, a bottle of red wine and a wine glass, and a large onion and garlic clove in the background.

One Pot French Onion Soup

  • Author: Justin Matase
Print Recipe

Description

A rich and comforting French onion soup made with caramelized onions, beef broth, and wine, topped with sourdough bread and melted Swiss cheese.

Ingredients

Scale
  • 4 onions, large, sliced into 1-inch matchsticks
  • 1/2 cup butter
  • 2 cloves of garlic, minced
  • 8 sprigs of fresh thyme, divided
  • 3/4 cup Madeira wine
  • 1/2 cup red wine
  • 8 cup beef broth
  • 1/4 lb Swiss cheese, thickly sliced
  • 1 loaf of sourdough bread
  • 1 tsp salt
  • 1 tsp pepper
  • Additional salt and pepper to taste

Instructions

  1. In a thick-bottomed pot over medium heat, cook onions, six sprigs of thyme with leaves removed from the stems, garlic, salt, pepper and butter to your pot for approximately 30 minutes, until the onions are caramelized.
  2. Add red wine and madeira wine and simmer for 3 minutes. When you can no longer smell the alcohol evaporating, add beef stock and remaining 2 whole sprigs of thyme and simmer for 45 minutes to 1 hour. Remove the thyme sprigs before serving.
  3. Ladle onion soup into an oven-proof bowl,  and top with a piece of sourdough bread and swiss cheese. Place under broiler set to low for three to five minutes. Watch carefully and remove when the cheese is bubbling and slightly browned. Serve immediately with a glass of hearty red wine.

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Recipe by Justin Matase

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Maple Curry Salad Dressing

By
Keith Recker
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0
A large bowl of fresh, leafy green salad with a smaller serving on a plate with pita bread

The contrast of sweet and spice balance out in a homemade Maple Curry Salad Dressing. We suggest whisking up a batch of this dressing, serving a tossed fresh greens salad alongside fresh baked pita slathered with Lebanese labneh and pickled wild cucumbers. Then, top it all with a sprinkle of green za’atar for a Middle Eastern-inspired lunch.

Other Salad Recipes to Try This Maple Curry Dressing On

Substitute the dressings or vinaigrettes for the Maple Curry recipe to shake things up from your regular greens.

Panzanella with Roasted Tomatoes

Winter Greens Salad

Shaved Brussels Sprouts Salad

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A large bowl of fresh, leafy green salad with a smaller serving on a plate with pita bread

Maple Curry Salad Dressing

  • Author: Keith Recker
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Description

Pairing fresh greens with a simple maple curry dressing for a tasty, healthy meal.

Ingredients

Scale
  • 1/2 tsp salt
  • 1 tsp curry powder
  • 1/4 tsp ground cumin
  • 1/4 tsp crushed aleppo pepper
  • 1/2 tsp fresh orange or lemon zest
  • 3 tbsp maple syrup
  • 2 tbsp white balsamic vinegar
  • 1/2 cup grapeseed oil

Instructions

  1. Whisk together all ingredients except oil, and let rest for 30 minutes.
  2. After resting, add oil and whisk together until thick. Use it immediately to dress a very fresh salad of strongly flavored greens.
  3. You might head out to your yard to gather fresh dandelion and garlic mustard leaves to add to the bowl. (Wash them well.)

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Recipe by Keith Recker

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Easy Gin and Jam Cocktail

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staff-author
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0
A gin and jam cocktail on a white background

This Easy Gin and Jam Cocktail is a fun, simple cocktail to make at home using Bonne Maman orange marmalade. You don’t have to be a seasoned bartender to make this, but it’s still classy and sophisticated. Combining the crispness of gin with the sweet, fruity essence of jam, this easy gin cocktail to make at home has a British charm from the gin and a continental sophistication from the marmalade.

History of the Gin and Jam Cocktail

While this cocktail doesn’t have an official recipe, it’s been on the mixology hot list for a few years now, originating most prominently with the Dunstane Houses in Edinburgh, Scotland. But bartenders around the world have embraced this cocktail for its versatility and its deliciousness. It’s also got a beautiful pink color!

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A gin and jam cocktail on a white background

Easy Gin and Jam Cocktail

  • Author: Sarah Cascone
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Description

A sweet cocktail with high-quality gin.

Ingredients

Scale

Instructions

  1. Shake all ingredients over ice until a frost forms on your cocktail shaker.
  2. Strain, pour into a chilled Coupe.
  3. Garnish with an edible flower.

Did you make this recipe?

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More Gin Cocktail Ideas

Recipe by Sarah Cascone
Photography by Dave Bryce 

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Apple Donuts, A Healthy Kids Treat

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staff-author
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0
A colorful overhead view of a table with plates of sliced apples decorated to look like donuts with various toppings, with bowls of candy and sprinkles, and children's hands reaching for the food.

Apples are packed with essential vitamins, antioxidants, and dietary fiber, all important parts of a healthy diet. The same cannot generally be said for donuts. That’s why this recipe for Apple Donuts is such a gem. You can enjoy these donuts without guilt because they’re pretty good for you.

Why Apples?

An apple a day keeps the doctor away, and health is the number one priority when it comes to our kids. Apples are packed with essential vitamins, antioxidants, and dietary fiber – all-important parts of a healthy diet.

How to Make Apple Donuts

The Ideal Apple

Any kind of apple will do for this edible craft, but bigger is better. It’s important to have enough surface area to support all your delicious topping choices. Try Braeburn, Fuji, or Gala.

How to Cut the Apple

Start by cutting the top and bottom off of the apple and discarding the cut ends. Then, laying the apple on its side, cut it into three to four discs of equal thickness. Before cutting your apple into discs, you can use a corer to achieve the hollow center. You could improvise by using any circular metal object to pop out the core after the apple has been sliced. We recommend icing tips for this approach.

Tips for Applying Your Toppings

Given that apples are about 80 percent water, it can be pretty difficult to get spreads to stick to them – they slide right off. To make applying your toppings easier, pat down the apples with a paper towel after cutting them.

Creative Ideas

If you want to achieve the ever-popular rainbow unicorn effect that we’re so fond of, start with a white base – we used cream cheese, but Greek yogurt is another excellent option – and add color to your heart’s content.

Add Natural Color to Your Apple Donuts

A natural way to achieve this colorful effect is by using the juice of fruits and vegetables; beets produce a vibrant magenta, blueberries a bright purple, carrots a stunning orange, pomegranates a bold red, spinach a striking green, and red cabbage a subtle blue. While spinach doesn’t sound like it would go very well with a sweet apple “donut,” when used in small amounts, these natural colorants don’t affect the taste of your dish.

A Nutritious Design

If you’re concerned less about looks and more about nutritional value, nut butters, hummus, and avocado make excellent vegan spreads, especially if you’re craving something savory. For those of you with a sweet tooth, cookie butter, hazelnut spread, and classic caramel make the perfect sticky base for your crunchy candy toppings.

Topping Ideas

When it comes to toppings, the possibilities are endless – anything goes. A few of our favorites are berries, granola, chocolate chips, and sprinkles, but you can also add chopped nuts such as almonds and cashews for a dose of healthy fats, or even flax and chia seeds for added crunch and fiber. Whatever treats you choose, a fun and functional way to display them is in an artist’s palette – each topping gets its own compartment and it plays up the creative feel of the craft.

Story by Caitlin Cesa
Styling and Photography by Andrea Ahedo

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