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Where to Watch the Pittsburgh Steelers Preseason Game in the City

By
Kylie Thomas
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0
A group of Pittsburgh Steelers fans cheer and wave terrible towels watching the game in a sports bar.

Get ready Yinzers, the Pittsburgh Steelers’ first preseason game of 2025 kicks off Saturday, August 9 at 7 p.m. against the Jacksonville Jaguars! After months of waiting and the acquisition of a bundle of new players, we’ll finally get to see just what this team has to offer. Instead of paying to watch the game at home on your couch, take this opportunity to get out to one of the lively sports bars in Pittsburgh. Throw yourself into a community of fellow Steelers fans as you share in cheers and boos alike. Even the losses feel better whenever you have a pint of beer in your hand and a full bar around you. 

Pittsburgh Sports Bars Showing the Steelers Preseason Game

Shorty’s GoodTimes Bar (Pins and Pints)

In case you’re bringing along your partner or friends who don’t enjoy football as much as you, Shorty’s Pins and Pints goes beyond just TV screens. While you sit back and enjoy the game, others can find nostalgia in duck pin bowling, shuffleboard, pinball machines, dartboards, or XL Connect Four. Not to mention, their wall-to-wall TVs ensure you can watch the game even if you’re playing your own. 

Tom’s Watch Bar

If you’ve never been to Tom’s Watch Bar, you’re missing out on the community experience that comes with watching football games. Over 50 beers, 80 screens, and 50 cocktails keep you entertained all night alongside other die-hard fans. Even if you pop in on a day when there is no Steelers game, you’ll still find sports on the TVs all day, every day. Plus, it’s right by Heinz Field so you’re close to the action.

Mike’s Beer Bar

Near PNC Park on the North Shore, Mike’s Beer Bar features local brews on their 80-count rotating tap. But, if that doesn’t impress you then maybe their 500 varieties of beer and large flatscreen TVs will. You could even come back each Sunday of the season and try something new every time. They also cook up plenty of food to keep your appetite at bay like Jumbo Cajun Shrimp, Chicken Caesar Burger, or Pulled Pork Nachos. 

William Penn Tavern

Lawrenceville’s own sports tavern features an outdoor and indoor bar, plenty of seating for groups, and menu specials every day of the week. Stop in for $1 bone-in and boneless wings, a page full of sandwiches, and a list of appetizers for sharing. You can even eat late at William Penn Tavern since the kitchen stays open till 11 p.m. every day of the week. 

Bigham Tavern

Whether you choose to sip a can of IC Light or a freshly shaken cocktail, Bigham Tavern is a cozy spot on Mount Washington. After looking over the city at Grandview Overlook, travel over to this tavern to immerse yourself in the game. They carry over 35 different wing flavors and have even won Best Wing Night in the Burgh for multiple years. After you’ve got your wings and brews, it’s time to sit back and watch their flatscreens that cover the walls. 

Redbeard’s Bar and Grill

Locations in both Downtown and Mount Washington along with a kitchen open until midnight makes Redbeard’s Bar and Grill a staple for watching Steelers games. A number of TVs hang above the bar and surrounding table to make sure everyone gets a perfect view. Plus, if you stay after the game Sunday through Thursday nights once the real season begins, you’ll receive $3 domestic pints, $4 well spirits, $4 house wines, and $2 off their quick bites from 10 p.m. to midnight. 

Story by Kylie Thomas
Photo Courtesy of Karl Roser for Pittsburgh Steelers

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Garden Party: Pink at the Mattress Factory Contemporary Art Museum

By
Keith Recker
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A woman in a pink top plays a white guitar on stage.
Leila Rhodes

On June 6, 2025, Mattress Factory Contemporary Art Museum hosted their 26th annual themed fundraiser, Garden Party: Pink—inviting guests to fashion their funkiest fuchsia ‘fits and show support for the creative community. Event Architect Thommy Conroy, and Nium Inc. transformed the museum into a Pink world. Delicious drinks, provided by PA Libations, were served at open bars. VIP guests sipped cocktails curated by LoBar Cocktail Services and enjoyed a divine spread by Black Radish Kitchen. Live music, open galleries, food from local restaurants, an art auction, and the Pink costume contest, created a powerful evening celebrating art, joy, and creative freedom. Over $300,000 was raised to support the Mattress Factory.

Garden Party: Pink at the Mattress Factory Contemporary Art Museum, June 6, 2025

Story by Keith Recker
Photos Courtesy of Nicole Lockerman

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Eggersmann Studio Pittsburgh Grand Opening

By
Keith Recker
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A woman in a black and white dress wears sunglasses.

On June 27, 2025, Eggersmann Studio Pittsburgh hosted a launch party to celebrate the opening of their new Shadyside location. The launch not only introduced Pittsburgh to Eggersmann’s sophisticated craftsmanship but underscored the brand’s commitment to personalized luxury. In attendance at this grand reveal were local architects, designers, clients, and community leaders. Guests mingled among the showroom’s sleek displays, which feature luxury German cabinetry, multifunctional wardrobes, and a chic conference and presentation area.   

Chef Bob Sendall was on hand with always-delicious fare from All in Good Taste Productions. The mixologists of Lo Bar created signature cocktails including a wonderful Rosé Spritz that proved a sunny counterbalance to the summer downpour outside. The showroom hummed with toast-filled conversations as attendees explored modern kitchen setups and custom storage solutions, all designed to blend form with function. 

Eggersmann Pittsburgh owner Brent Hugus and Tyler Folnsbee, Showroom Manager and Technical Designer, were thrilled to mark a new chapter for great design in the city—positioning Eggersmann Studio Pittsburgh as a go-to destination for upscale, thoughtfully crafted interior solutions.

Eggersmann Studio Pittsburgh Grand Opening, June 27, 2025

Story by Keith Recker
Photos Courtesy of Laura Petrilla

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Pride and Joy at the August Wilson African American Cultural Center

By
Keith Recker
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0
A person death drops on the stage.

On June 27, 2025, the August Wilson African American Cultural Center hosted its  third annual Pride and Joy event—an evening of love, celebration, and empowerment dedicated to the Black LGBTQIA+ community. After heavy summer downpour, the gathering soared with live music, performance art, and community wellness resources—all for free.

The evening began with a Queer Craft Market, spotlighting handmade goods and local queer artistry. Afterwards, True T Pittsburgh led a Vogue Workshop in the Benedum Gallery, inspired by John Rhoden’s sculptures and the style of ballroom culture. The musical lineup featured DJ ROJO, Kennedy Vaughn, Latrice Joy, Lil JLove, and Lia. All of this energy then transitioned to the café dance floor for a MiniBall, where True T awarded top REALNESS honors at the end of a fabulous showdown.

Complimentary tastings were sponsored by Bacardi while Central Outreach offered free onsite STI testing. QuickE provided food for purchase throughout the evening. The event was curated in partnership with the Queer Craft Market and supported by Citizens, Howmet Aerospace Foundation, as well as Bacardi.

Pride and Joy at the August Wilson African American Cultural Center, June 27, 2025

Story by Keith Recker
Photos Courtesy of August Wilson African American Cultural Center

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Pittsburgh Events: Your Guide to August 11-17

By
Kylie Thomas
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0
A statue of a man and a bull dancing made by a Black artist.
Photo Courtesy of Pennsylvania Academy of the Fine Arts.

We’re lovers of the end of summer because of all that happens before school goes back into session and the weather shifts. Outdoor events are at their peak, kids are able to attend activities any time of day, and the last free days of summer guarantee plenty of energy for all. These events in Pittsburgh from August 11-17 are just what you need to bring summer vacation to a close. They involve all the characteristics above and keep you moving above all else. Get ready to make memories that last in the Steel City.

Pittsburgh Events Happening August 11-17

A black and white photo of a Pittsburgh Steelworker.
Photo Courtesy of Heinz History Center.

Blue-Collar Ancestry: Tracing Your Steelworker Roots

August 12, Heinz History Center

Have you ever been curious about your steelworker ancestors? Genealogist Kate Townsend is here to help you find out more about those who came before you. Learn how to research and find employment files, union records, company newsletters, historic photographs, and more. You can even look through over 100,000 employee files from the Jones & Laughlin Steel Pittsburgh Works courtesy of the Heinz History Center and Ancestry.com.

A group of people look at a sculpture in Pittsburgh.
Photo Courtesy of John Rhoden.

Form, Abstraction, and Spirituality in Black Art

August 13, August Wilson African American Cultural Center

Tacumba Turner, founder and artistic director of The Future is Black dives into specific Black artists who infuse form, abstraction, and spirituality into their work. Artists Ruth Bedeian, Tyler Watts, Pamela Cooper, Jordan Mikhail, Ifeoma Igwe, Dr. Amber M. Epps, and Akudzwe Elsie Chiwa join moderator Tacumba to speak on the influences of Black abstract art as well as the blend between tradition and contemporary. 

Two kids hold Smiley cookies from Eat n Park in Pittsburgh.

Summer Send-Off

August 15, Cancer Bridges

Summer Send-Off is a family-friendly event designed for the entire family. This evening sets up carnival-style games, hands-on activities, and a variety of delicious food and treats. It’s an opportunity to connect, create memories, and enjoy the last of summer’s vibes, with all proceeds supporting Cancer Bridges’ mission to provide free emotional, social, and wellness services to those impacted by cancer.

A hummingbird flies in the air.
Photo Courtesy of Carnegie Museum of Natural History.

Hummingbird Day

August 16, Powdermill Nature Reserve

The Carnegie Museum of Natural History teams up with Powdermill Nature Reserve to invite families to celebrate Hummingbird Day. Guests can participate in guided hikes, learn about feeder care as well as pollinator-friendly plants, and observe hummingbirds up close. This event is free but consider donating when you reserve your spot online. 

Two people box at a wellness day event.
Photo Courtesy of Girls Running Shit.

Wellness Workshop Day

August 16, Frankie Pace Park

Women (or anyone who’s interested!), get ready to join Girls Running Shit for a day full of working on your wellness. This free, public event offers expert-led sessions in HIIT, Pilates, boxing, and yoga, accompanied by a live DJ set. Attendees can also explore various wellness vendors and connect with organizations within the community focused on self-care and empowerment.

Story by Kylie Thomas
Featured Photo Courtesy of Pennsylvania Academy of the Fine Arts

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Southern Cookbook Recipes from Ronni Lundy

By
staff-author
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Four southern recipes sit on a picnic table from salad to dessert.

With the preponderance of recipes available at the click of a Google search, I’m a firm believer that cookbooks must be more than just recipes these days. They must be special enough to merit holding in one’s hands, to warrant flipping through its pages. When HelloFresh beckons, cookbooks must teach something and stand for something. They should invite the reader into another world. One cookbook that exemplifies my rather extreme metrics is Victuals: An Appalachian Journey, with Recipes by Ronni Lundy.

A brown sugar pie sits on a table with other southern dishes.

Victuals: An Appalachian Journey, with Recipes

I first discovered the hardback book, appropriately, while in the mountain town of Asheville, North Carolina. The book itself, with its cover of mountain ridges, a linen texture and a photo of buttermilk soup with potatoes and country ham, felt special. Its pages revealed a true journey into the author’s home region, Appalachia.

Famed southerner Emmylou Harris accurately reviewed the photos of misty mountains, weathered farmers and shuck beans mid stringing. Featured are salt-heavy dishes as “a marvelous travelogue and history of an under-appreciated and often misrepresented part of America, its people and culture.”

Additionally, the cookbook reads like a storybook of prodigal chefs who returned to small towns to make bacon-wilted greens as their grandmothers did. It tells of the bakers and meat curers, of Irish immigrants, and Lundi paints the landscape with sensory mastery. As Lundi references, “stars pouring down from hilltops” and “the sound of a train passing by broke through the deep velvet.”

A picnic table full of classic southern recipes like pie, soup, rolls, etc.

It’s a book of respect and deep connections, which prompted featured Chef Ian Boden to muse, “That’s Appalachia, isn’t it? That seating everyone at the table? That sense everyone can share?”

I was raised by Midwesterners, with similar values, which is why my table felt like the right place for sharing this book. Hospitality is the heart of my dining room, and by extension, it’s the heart of a cookbook club. Gathering over food is a chance to collectively try new recipes, exchange stories, and forge connections.

A cornbread soup sits in a bowl on a black table.

Bringing Victuals to Life: Menu and Local Partners

To bring Victuals to life, I called on Wise County Biscuits for their buttery, flaky authenticity. Founded by husband-wife duo James Wolfe and Lena Laskaris, the biscuit-based offerings are inspired by the Appalachian home-cooking of James’s Grandma Sallie. She taught him that breakfast was the most important meal of the day, and afternoons were dedicated to stringing beans, shucking corn, and picking greens. You can find WCB at local farmers’ markets. At the market, just look for the long line of loyal customers and start debating whether you want pimento cheese, greens or both?

An amber bottle of corn whiskey on a picnic table with flowers.

A culinary journey of Appalachia was an appropriate time to share a special bottle of whiskey I saved from a trip to West Virginia. Tucked away in a hollow of Rich Mountain, Still Hollow Spirits come from two gents with Appalachian roots dating to 1790. They distill whiskey with water from their natural spring and home-grown, heirloom corn.

A woman eats from a plate at a dining table.

Honoring Appalachian Sustainability

Importantly, Victuals is steeped in the sustainability of the region. In that spirit, transform leftover beet greens, carrots, greens and radish. The ingredients work into a Southern-inspired side of braised greens.

A table with a salad on it and a mauve wall in the background.
  • Pimento Cheese & Crostini
  • Heirloom Tomato Salad with Cornbread Croutons
  • John Fleer’s Buttermilk Cornbread Soup with Cornbread Croutons & Dill (serve hot or chilled)
  • Wise County Biscuits
  • Real Cornbread
  • Skillet Fried Chicken & Milk Gravy
  • Buttermilk Cucumber Salad
  • English Pea Salad with Cream Dressing
  • Roasted Root Vegetable Salad with Bacon & Orange Sorghum Vinegar
  • Buttermilk Brown Sugar Pie & Still Hollow Corn Whiskey

Southern Cookbook Recipes from Ronni Lundy

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A cornbread soup sits in a bowl on a black table.

John Fleer’s Buttermilk Cornbread Soup

  • Author: Quelcy Kogel, Adapted from Victuals
  • Yield: Serves 4
Print Recipe

Description

Use that leftover cornbread atop a creamy and savory soup. 

Ingredients

Scale
  • Peanut oil
  • 1/3 cup chopped leeks, white parts only
  • 1/3 cup chopped celery
  • 1/4 tsp minced garlic
  • 2 1/4 cups chicken broth, plus extra if needed to thin the soup
  • 1/2 cup crumbled day-old cornbread
  • 1 cup whole buttermilk
  • 3 tbsp heavy cream
  • Salt and freshly ground black pepper

Instructions

  1. Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom.
  2. Add the leeks and celery, and reduce the heat to medium-low; sweat, stirring often, for about 5 minutes, or until the vegetables become lightly translucent without coloring.
  3. Add the garlic and cook for another minute; then add the chicken broth and cornbread.
  4. Bring to a low simmer, and let simmer for 15 minutes.
  5. Remove from the heat.
  6. Combine the buttermilk and heavy cream in a large bowl.
  7. Gradually pour in the hot broth mixture, stirring constantly.
  8. Puree the soup in a blender or with an immersion blender until smooth.
  9. Taste, and season with salt and pepper as needed. If the soup is too thick for your liking, add a touch of broth.
  10. Return the soup to the pot; cook over low heat just until warmed through, or serve chilled.
  11. Serve with a little crumbled cornbread on top and fresh dill.
  12. Garnish with cornbread crumbs or cornbread crouton and fresh dill.

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A brown sugar pie sits on a table with other southern dishes.

Buttermilk Brown Sugar Pie

  • Author: Quelcy Kogel, Adapted from Victuals
Print Recipe

Description

Sweetness in every bite on top of a melty crust. 

Ingredients

Scale
  • Single 9-inch unbaked pie crust
  • 1 1/2 cups (packed) light brown sugar
  • 1/4 cup very finely ground cornmeal (see note)
  • 1/2 tsp salt
  • 3 large eggs, at room temperature
  • 4 tbsp butter, melted and cooled to room temperature
  • 3/4 cup whole buttermilk, at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the crust in a 9-inch pie pan and refrigerate it while making the filling.
  3. In a medium bowl, combine the brown sugar, cornmeal, and salt.
  4. In a large bowl, beat the eggs until frothy.
  5. Beat in the melted butter.
  6. Add the dry mixture and stir vigorously until the brown sugar is dissolved.
  7. Add the buttermilk and vanilla.
  8. When all is well combined, pour the mixture into the pie crust and bake for 45 minutes, or until the center is set (no longer liquid, but still tender to the touch).
  9. Allow the pie to cool until just barely warm before slicing.

Notes

If your cornmeal is not very fine, you can whir it in a blender until it is a little denser than flour. If it is mostly fine but not fully so, you can sift it to remove any larger pieces.

Did you make this recipe?

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

Recipes by Quelcy Kogel, Adapted from Victuals
Story & Styling by Quelcy Kogel
Photography by Erin Kelly

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Shop Local Family Farms Around Pittsburgh

By
Keith Recker
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0
Vegetables lay about from local farms on a black sheet of paper.

Across Pennsylvania, 59,000 farms are responsible for almost $136 billion in direct and indirect economic activity, as well as 579,000 jobs (agriculture.pa.gov). Just 2% of the state’s population works not only to create enormous dollar impact, but also nourishing food and a way of life that is central to our very identity. Is the beauty of well-managed farmland and healthy farm produce just a byproduct of all the above? We don’t think so.

This essential part of Pennsylvania life is challenged. There are twice as many farmers over 65 as there are under 35. Farm acreage declined 5% between 2012 and 2017. That’s 400,000 acres that went to other purposes – often because population growth is driving the value of land upward, and farmers feel financial pressure to sell. Not to mention the battle to make a living when costs go up and profitability can seem a bridge too far.

Buy Your Produce From Local Family Farms Around Pittsburgh

What can we do? Let’s put our feet in the street this summer and head out to purchase fresh fruits and vegetables from family farms and farmers’ markets. Tell your friends how delicious the offerings are. Take them with you next time you go. Every purchase helps keep a family business healthy. While you’re at it, a word of appreciation would help, too!

Apples from Pittsburgh farms lay on black pieces of paper.

Western PA apple varieties include gorgeous Ginger Gold, Jersey Mac, Honeycrisp, and Granny Smith.

Apple Farms Around Pittsburgh

Pennsylvania harvests over 400 million pounds of apples each year – putting it in the top five apple-growing states across the nation (extension.psu.edu). The highest concentration of orchards sits in Pennsylvania’s south-central region, but apples are grown commercially in every county. The apples that make it to farm stands are a small portion of overall sales, but an important one. When an orchard owner gets apples directly into your hands, the sale is often the most profitable he or she will make.

There’s a temptation to see apple growing as simple: plant the tree, harvest the fruit. But there’s a lot more to it. In order to fill your bushel with beautiful, nourishing, delicious apples, farmers need to master integrated pest and pollinator management to combat all manner of diseases and predators. Sometimes they introduce competitive insects like lady bugs.

Additionally, they place pheromone-laden decoys to trap apple-munching insects and reduce their numbers. Sometimes they spray a clay compound onto fruit in the very early stages of formation to create a deterrent micro-barrier, which gradually comes off with rain and standard washing prior to market.  

Growing interest in heirloom apples bred for flavor rather than appearance inspires many local farms, such as Norman’s Orchard in Tarentum, to add heritage varieties each year. These efforts help keep the region’s apple offerings healthy and diverse.

A bunch of peaches and plums from a local farm lay on a black table and royal blue cloth.

Stone Fruit Farms Around Pittsburgh

Adams and Franklin counties in south-central Pennsylvania are famous for their peaches and plums – a reputation that started in the late 19th century. Some say it’s the soil that makes great stone fruits. Some say it’s the rarity of spring frosts, and guaranteed hot, humid summers. Whatever the reason, farm stands around Chambersburg and Gettysburg welcome visitors from far and wide, helping to make Pennsylvania the country’s fourth largest peach producers.

Dwight Mickey, owner of Schatzer’s Market in Chambersburg, is known for his selection of authentically local stone fruits. Cavan Patterson, co-founder of Wild Purveyors, says that an Indian Blood plum he bought there “was the most delicious I’ve had in my entire life.”

Right here in our backyard, Shenot Farms in Wexford harnesses their rich soil and all the sunshine they can get to grow fifteen varieties of peaches, nectarines, and a few plums, too.

Green, orange, yellow, and red peppers lay on a table.

Locally Grown Peppers

The Slow Food organization’s Ark of Taste project, an effort to catalog heritage foodstuffs around the world, lists only seven vegetables from Pennsylvania. Three of them are peppers: Fish Pepper, Hinkelhatz, and Martin’s Carrot Pepper. While these rarities might be hard to find at local farm stands, dozens of peppers flourish in fields and gardens across the state and there is no lack of variety around Pittsburgh.

Trax Farms in Library grows several varieties including Hungarian, Gypsy, Green Bell, and Red Bell. McConnell’s Farm in Aliquippa adds the beautiful Flamingo pepper to this list, which emerges a luminous ivory-yellow color, and matures into beautiful orange-red.

Find where to pick your own produce for the season, too!

Story by Keith Recker
Styling by Ana Kelly
Photography by Adam Milliron

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Recipes for a Seafood Picnic on the Beach

By
staff-author
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A short picnic table along with pillows and blankets sit on the sand with a wave coming in in the distance.

Venice is nicknamed La Serenissima (the most peaceful), and a romantic picnic on the beach of classic seafood dishes reminds us why.

A summer evening. A peaceful spot on the beaches of Cavallino-Treporti, a little town just to the east of Venice. Barefoot dancing in the sand. The pearlescence of a late sunset. Fresh seafood prepared with the simplicity of flavor and technique characteristic of Venetian fare. A moment of relaxed laughter and togetherness.

Crafting a Seafood Picnic on the Beach

While all of that sounds like a moment out of an Italian film with a happy, lighthearted ending, we can capture the same feeling here at home – except for the nearness of Venice. Get your family on board to clear the calendar of all distractions for a Saturday. Put the smartphones in a drawer. Shop the Strip for clams, scallops, baby octopus, salad fixings, garlic, and fresh pepperoncino. Run to your favorite bakery for a loaf of crusty bread. Find a bottle of crisp white wine from Veneto, Friuli, or Alto Adige.

Once you’re home again, search Spotify for the La Dolce Vita playlist. Put the wine in the fridge. Mix up a classic Spritz alla Veneta to sip while you cook with your loved ones. Toss together your favorite salad. Sit down to a candlelit table to enjoy the light touch of these classic dishes. Later, find a Fellini classic to stream, or watch Mr. and Mrs. Smith traipse through La Serenissima in a less-than-peaceful caper.

Through it all, thank the heavens we live in a world that has Venice in it.  

A picnic table holds four wine glasses, two baskets of bread, and two orange place settings.
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A picnic table holds four wine glasses, two baskets of bread, and two orange place settings.

Lo Spritz alla Veneta

  • Author: TABLE Magazine Staff
Print Recipe

Description

A refreshing and bubbly beverage for lounging on the sands.

Ingredients

Scale
  • 1 oz Cynar
  • 2 oz dry white wine
  • 2 oz club soda
  • Lemon and orange slices

Instructions

  1. Pour Cynar and white wine over generous ice in a Collins glass.
  2. Top off with club soda and stir gently.
  3. Garnish with fresh citrus.

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An array of 5 scallops, three baby octopus, and a bunch of sardines sit on a big round plate on a picnic table.
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An array of 5 scallops, three baby octopus, and a bunch of sardines sit on a big round plate on a picnic table.

Scallops

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

Fresh scallops gently warmed with seasonings.

Ingredients

Scale
  • 8 scallops
  • Extra-virgin olive oil
  • Sea salt
  • Black pepper

Instructions

  1. Open the shells and remove the scallops with a small knife. Clean away dark parts and sand, and rinse in cold running water. Pat dry with a paper towel. Wash the shells and dry them carefully for use as serving dishes.
  2. Season scallops with extra-virgin olive oil, salt, and black pepper.
  3. In a warm, nonstick pan, cook the scallops 90 seconds on each side until golden.
  4. Serve the scallops in the clean shells with a drizzle of raw oil and a sprinkling of freshly ground black pepper.

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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.
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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.

Recipes for a Seafood Picnic on the Beach

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A tender and flavorful seafood option.

Ingredients

Scale
  • 8 baby octopuses
  • Sea salt
  • Extra-virgin olive oil
  • Black pepper
  • 1 half of a fresh lemon
  • Parsley, to taste

Instructions

  1. Wash the octopuses well under running water. Using kitchen scissors, remove eyes and beaks.
  2. In a saucepan of boiling, water salted as if it were from sea, cook the octopuses for about 30 minutes.
  3. Drain and cool to room temperature.
  4. Place them on serving platter, dress them with extra-virgin olive oil, pepper, a sprinkle of fresh lemon juice, and finely chopped parsley.

Did you make this recipe?

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A person serves Spaghetti with Clams into four red bowls on a picnic table outside.
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A red bowl with Spaghetti with Clams sits on a greenish tablecloth with a wine glass, candles, and another bowl of pasta behind it.

Spaghetti with Clams

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A simple list of ingredients come to life with the right seasonings.

Ingredients

Scale
  • 700 g fresh clams
  • Coarse salt, to taste
  • Extra-virgin olive oil
  • Fresh pepperoncino, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 300 g spaghetti
  • Black pepper

Instructions

  1. Soak the clams for about an hour in a bowl of water with a handful of coarse salt. Rinse well to be sure there is no sand or dirt, and drain.
  2. Combine extra-virgin olive oil in a hot skillet with chopped fresh pepperoncino, two cloves of garlic and the sprigs of thyme.
  3. When the oil begins to sizzle, add the clams, stir them, cover, and let them open for 3 to 4 minutes.
  4. Boil the spaghetti in salted water for about 8 to 10 minutes until very al dente, and drain.
  5. Add the spaghetti to the skillet with the clams and sauté at high heat, stirring constantly until spaghetti are al dente and ready to eat.
  6. Serve immediately with a drizzle of raw oil and a sprinkle of freshly ground black pepper.

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A white plate holds baby octopus, scallops, and sardines as a part of a seafood picnic.

Sardines

  • Author: TABLE Magazine Staff
  • Yield: Serves 4
Print Recipe

Description

A simple and salty addition to your antipasto miso.

Ingredients

Scale
  • 8 sardines
  • 300 g sea salt
  • 200 g granulated sugar
  • Extra-virgin olive oil
  • 1 clove of garlic
  • Parsley, to taste
  • 2 fresh pepperoncinos, finely diced

Instructions

  1. Clean and gut the sardines by cutting them along the belly and opening them like a book, taking care to leave the tail attached. In a bowl, mix the salt and sugar.
  2. Spread half of the mixture on a flat tray. Place the cleaned sardines on their stomachs and cover them completely with the rest of the salt and sugar mixture. Let them rest for about an hour and a half, until the fish pulp is hardened.
  3. At this point, gently rinse the sardines under running water to remove the dry marinade, dry them and arrange them on a clean plate.
  4. Dress with extra-virgin olive oil, sliced garlic, chopped parsley and pepperoncino.
  5. Let rest for a couple of hours in the fridge before serving.

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Photography by Alberto Bogo

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Eggplant and Smoked Mozzarella Tart

By
Anna Franklin
-
0
An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Dive into a recipe that’s sophisticated, irresistible, and sings a song of summer with this Eggplant and Smoked Mozzarella Tart. We’re elevating the humble eggplant into a culinary showstopper, where its earthy notes meet the creamy tang of goat cheese and the distinct flavor of smoky mozzarella. We nestle it all within a flaky, golden crust and finish it with a delicate drizzle of honey. Each slice offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

When is Peak Eggplant Season?

Eggplant is primarily a summer vegetable, with its peak season typically running from July through September in most regions. While some varieties may appear earlier or later in the summer, such as June or October, these are the months when eggplant is most abundant, freshest, and at its best flavor. During peak season, eggplants have glossy, firm skin, feel heavy for their size, and are free of soft spots or blemishes. This abundance makes late summer and early autumn the ideal time to enjoy eggplant in all its versatility.

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An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Eggplant and Smoked Mozzarella Tart

  • Author: Anna Franklin
Print Recipe

Description

Who ever said salads and fried eggplant are the only options for this summer produce item?

Ingredients

Scale
  • 1 lb eggplant
  • 2 tsp kosher salt, divided
  • All-purpose flour, for dusting
  • 1 sheet store bought pie crust
  • 2 tbsp extra-virgin olive oil
  • Freshly ground black pepper
  • 1/4 cup fresh goat cheese
  • 1 cups smoked fresh mozzarella, thinly sliced
  • 2 tbsp honey
  • Fresh herbs, such as chives or basil, for garnish

Instructions

  1. With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
  2. Prepare the tart shell by lining a tart pan with the store bought pie crust.
  3. By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
  4. Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
  5. Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
  6. Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Tzatziki with a Twist

By
staff-author
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0
A brown bowl of tzatziki sits on a green and white kitchen towel.

According to author Diane Kochilas, dips and spreads hold a special place in the Mediterranean diet and are integral to the meze culture found throughout the Mediterranean. No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety, texture and flavor of them all.

A Note About Tzatziki

“I get so many requests for how to make tzatziki, the classic Greek yogurt-cucumber-garlic dip, and most people cannot believe how easy it is,” says Diane. “This take on a classic tzatziki is an easy and healthy way to impress guests and the perfect example of how to ‘think’ Mediterranean diet with Mediterranean ingredients that are everyday products you can find at your local supermarket. Enjoy this easy, healthy Mediterranean diet snack with friends and embrace the Mediterranean lifestyle anywhere!”

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A brown bowl of tzatziki sits on a green and white kitchen towel.

Tzatziki with a Twist

  • Author: Diane Kochila
  • Yield: Makes 1 ½ cups 1x
Print Recipe

Description

No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety.

Ingredients

Scale
  • 1 1/2 cups Greek yogurt
  • 2 medium carrots, peeled
  • 1 heaping tsp Greek garlic puree or 2–3 cloves garlic, minced
  • 1 tbsp chopped sea fennel or kritamo (which I found at Stamoolis in the Strip District, but you can substitute with capers if you prefer)
  • Grated zest of 1 lemon
  • Sea salt to taste
  • 1/4–1/3 cup extra virgin Greek olive oil

Instructions

  1. Transfer the Greek yogurt to a mixing bowl.
  2. Grate the carrots. Add the carrots, garlic, sea fennel and lemon zest to the yogurt.
  3. Season lightly with sea salt. Mix in 1/4 cup or more of olive oil and transfer the carrot tzatziki to a serving bowl. Drizzle with additional olive oil. Serve with breadsticks, crudité, or Greek barley rusks.

Did you make this recipe?

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

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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