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Edgar Sr.’s New Red Devil’s Food Cake

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staff-author
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A glass-topped outdoor table with two slices of red devil's food cake on green plates, with a cup and saucer, and a plant in a white pot, against a soft green background of bushes.

As the head of Pittsburgh’s legendary Kaufmann’s department store, Edgar J. Kaufmann was a man who knew what he liked, and usually found a way to get it! He and his wife, Liliane, and their son, Edgar Kaufmann Jr., brought Fallingwater to life with weekends and vacations spent enjoying the clean air and water of the Laurel Highlands…and the quiet splendor of their amazing house.

Edgar Sr.’s New Red Devil’s Food Cake Recipe

Chef Tom Shuttlesworth told us that Edgar Sr. had a soft spot for devil’s food cake. He updates that delectable classic here, with an intriguing herbal note of lemon verbena, and a Fallingwater-appropriate red batter. To see what Chef Tom designed for the dinner that precedes this delectable dessert, visit here.

Chef Tom loves this light cake with the same rich chocolate undertones as Edgar Sr.’s favorite midnight devil’s food snack. The gorgeous red color, the intriguing herbaceous hint of citrus throughout, the luscious cream-cheese icing with plenty of real vanilla. This is a great end to any meal.

The instructions are easy enough; if you want a little more elaborate presentation, you can always split the individual cakes into separate layers, but the recipe is perfect for three layers.

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A glass-topped outdoor table with two slices of red devil's food cake on green plates, with a cup and saucer, and a plant in a white pot, against a soft green background of bushes.

Edgar’s New Red Devil’s Food Cake

  • Author: Tom Shuttlesworth
Print Recipe

Description

A light and fluffy ode to Fallingwater. 

Ingredients

Scale
  • 2 eggs
  • 2 cups sugar
  • 3 tbsp cocoa
  • 2 oz red food coloring
  • 3 sticks butter: 2 for cake, 1 (softened) for icing
  • 2 1/12 cups cake flour
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 tbsp vinegar
  • 2 tbsp dry ground lemon verbena

For the vanilla cream cheese icing:

  • 8 oz cream cheese, room temp
  • ½ cup (1 stick) butter, room temp
  • 1 lb confectioner’s sugar
  • ·3 tbsp vanilla paste

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well.
  3. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla.
  4. In a small bowl, combine soda and vinegar and add to mixture.
  5. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out dry.

For the vanilla cream cheese icing:

  1. Whip all together in a stand mixer or with hand mixer until light and creamy.

Did you make this recipe?

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

Story and Recipe by Chef Tom Shuttlesworth
Photography by Andrew Burkle
Food Styling by Clare Vredevoogd
Production by Burklehagen
Shot on Location at Fallingwater thanks to the Western Pennsylvania Conservancy

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Vegan Mushroom Potato Soup

By
Kylie Thomas
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0
A bowl of vegan mushroom potato soup garnished with croutons and sliced mushrooms, with a ladle resting on a brown napkin.

TABLE Magazine contributor Sara Ghedina does it all: writing, recipes, photography and styling. What energizes her? Helping people reimagine deliciousness … in ways that avoid meat. Here, she explains her commitment, and shares a recipe for Vegan Mushroom Potato Soup.

The choices we make every day, no matter how small, have an impact on the air we breathe, the water we drink, and the land we live. Our lifestyles are ultimately responsible for the wellbeing of our planet.

Mushroom Potato Soup, Why Vegan?

It’s easy to understand how recycling, walking or biking more often, choosing renewable energy sources, composting food waste, or using cloth bags instead of plastic, helps the environment. The food we eat, however, represents one of the our most trenchant impacts, with meat at the top of the list. Animal agriculture is recognized as a leading cause of global warming. Cows themselves produce an incredible amount of greenhouse gas, and raising them wastes huge amounts of water, is one of the main causes of deforestation, and consumes fossil fuels in the production and transportation of animal feed.

The case against meat is very strong, but obviously we can only adopt new habits when there are valid alternatives. Many people are under the misconception that being vegan is extremely difficult or that vegans live off lettuce and carrots and a few other unappetizing foods. This couldn’t be further from the truth: nature offers us an incredible array of vegetable products and it’s up to our imagination to turn them into delicious and nutritious dishes. It often goes unnoticed that Mediterranean and other cuisines offer many dishes that are already vegan, and additional recipes that can easily become vegan by using newly available plant-based products.

The Creative Side of Veganism

I’ve been vegan for seven years, and since then I’ve become more and more creative with food, taking the opportunity to discover new ways of filling raviolis or making a fluffy and luxurious chocolate mousse. To be honest, I’ve never been a big meat eater, and I didn’t find the transition to a vegan lifestyle all that hard. The biggest challenge I face is fighting the misconception that vegan food is boring and tasteless.

However, I do recognize that for many people giving up meat and dairy altogether can be extremely difficult, psychologically and emotionally as well as physically. Food is a cultural practice and giving up hot dogs on Fourth of July is far more than a dietary change. But here’s the good news: meat consumption is not an all-or-nothing decision, and vegan food is not just for vegans. There are multitudes of middle-of-the-road positions that can help people move away from meat-centered diets.

Think Meatless Mondays or meatless breakfasts; think going vegan for a full day every week or for a full week every two or three months; think substituting your burger with one of the delicious plant-based alternatives now available; think giving plant based gelato a try next time you’re in the mood for ice cream. All these simple choices are based on the idea that little steps can produce big changes. Millions of people going meatless for one day a week have a much bigger impact on the environment than a handful of year-round vegans. The choice is up to us!

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A bowl of vegan mushroom potato soup garnished with croutons and sliced mushrooms, with a ladle resting on a brown napkin.

Vegan Mushroom Potato Soup

  • Author: Sara Ghedina
  • Yield: Serves 4
Print Recipe

Description

Perfect for colder days during fall season, this hearty and warming soup comes together in 35 minutes. 

Ingredients

Scale
  • 10 oz white mushroom
  • 10 oz crimini mushroom
  • 3.5 oz shiitake mushroom
  • 5 tbsp extra-virgin olive oil
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 large Yukon Gold potato, peeled and cubed
  • 4 to 5 fresh thyme sprigs, leaves only
  • 1/4 tsp red pepper flakes
  • Salt and pepper, to taste
  • 4 cups vegetable stock

Instructions

  1. Clean the mushrooms and pat them dry. Trim and discard any dried stem ends, then chop them roughly and set aside. In a large pot, heat 4 tbsp olive oil over medium-high heat, then add shallot and 3 garlic cloves and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant.
  2. Add potatoes, thyme and chili flakes, and season with a pinch of salt and black pepper to taste. Cook for 5 minutes more, then add mushrooms, keeping aside about 3/4 cup for serving. Cook, stirring frequently until mushrooms release their liquid and start to brown, about 3 to 4 minutes. Cover with hot vegetable stock and bring to boil. Reduce the heat to simmer and cook until all the vegetables are tender, about 15 minutes.
  3. While soup is cooking, heat 1 tbsp olive oil in a small skillet, adding remaining garlic and sauté for 2 to 3 minutes. Add the reserved mushroom, season with salt and pepper and cook until they soften and brown. Keep warm and set aside.
  4. Remove soup from heat and let it cool off a bit, then puree using a hand-held blender or whirling it in batches in a blender or food processor. Pour it back in the pan and add more stock if it is too dense, or let it cook longer if it needs to thicken a bit. Serve hot, garnishing each bowl with a spoon of sautéed mushrooms and a few croutons.

Notes

For a more intense flavor, substitute common white and crimini mushrooms with Portabella and baby bella mushrooms, or a mix of your favorite wild mushrooms.

Russet potatoes instead of Yukon Gold will work as well.

Did you make this recipe?

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

Story, Recipe, Styling and Photography by Sara Ghedina

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Best Corn Recipes On and Off the Cob

By
Kylie Thomas
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0
A bowl of corn ribs sits on a wooden table with a small container of homemade BBQ sauce in the center. Two glasses of beer sit in the top right corner and flowers are scattered throughout.

If you’re not limiting your corn recipes to just plain old corn-on-the-cob, then let us be your guide to semifreddos, sheet pan recipes, and so many more options that put those yellow kernels to use. Whether you like your corn on the cob or off, we have the perfect recipe to accompany any picnic, weeknight dinner, or even workday lunch. From Spicy Mexican Street Corn to Summer Corn Chowder, it’s time to embrace these juicy ears of flavor!

Best Corn Recipes On and Off the Cob

Blistered Shishito and Corn Salad

A shishito pepper corn salad in a bowl.

Green shishito peppers join sweet corn kernels alongside avocado slices, Cojita cheese, and pepitas covered in a vinaigrette. It’s an easy salad to make for lunch or serve as a big bowl of goodness for your next summer get-together.

Corn Ribs with Homemade BBQ Sauce

A bowl of corn ribs sits on a wooden table with a small container of homemade BBQ sauce in the center. Two glasses of beer sit in the top right corner and flowers are scattered throughout.

Who needs baby back ribs when you can have Corn Ribs with Homemade BBQ Sauce? Crunch into these fun, finger-licking good appetizers topped with a seasoning blend and homemade BBQ sauce. Just a few minutes on the grill and you’ve got the perfect side to burgers, ribs, or any other summer cookout food. They’re also great as a vegetarian entree.

Corn Pudding Cakes

Seven round, yellow corn pudding cakes on a plate garnished with fresh herbs, sitting on a wooden surface.

Two different types of corn make our Corn Pudding Cakes simply addictive. Think of these cakes as cornbread with a bit of creamed corn goodness. Plus, you can even use a cookie cutter to cut the cakes into any shape you choose.

Not Your Mama’s Cornbread Recipe by Vishwesh Bhatt

A delectable and unique cornbread recipe by Vishwesh Bhatt, featuring roasted corn, charred jalapeños, and a medley of spices. Baked to perfection in a cast-iron skillet, this flavorful Southern classic with Gujarati influences is a culinary delight.

We mean it when we say this is Not Your Mama’s Cornbread. Instead, it uses a cast iron pan, chili powder, and jalapeño chiles for a classic recipe with a kick. It’s rustic and warming but still allows room for some customizing with different sauces, butters, and jams on top.

Sweet Corn Semifreddo

An aerial shot of Sweet Corn Semifreddo on a green plate. It is covered with a caramel drizzle and small pieces of corn. Semifreddo Recipe

Corn in dessert? It may not be your first thought for a corn recipe, but we promise our Sweet Corn Semifreddo will change your mind. Just imagine naturally sweet corn, gooey caramel, crisp honeycomb candy, and gingerbread crust pieces coming together to satisfy your sweet tooth.

Summer Scallops and Corn Sheet Pan Supper

A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

One pan makes this Summer Scallops and Corn recipe preparation and clean up a breeze. A quick trip to the farmer’s market will prepare you for a sizzling dish of scallops, fresh-shucked corn, zucchini or yellow squash, jalapeños, and cumin seeds. Plus, the sheet pan only needs to cook for 35 minutes before dinner is served.

Spicy Mexican Street Corn

An aerial shot of an ear of spicy mexican street corn sitting on a black plate. Where to Find Fresh Summer Sweet Corn in Pittsburgh

You can’t have a list of corn recipes without including Mexican Street Corn! This spicy take on a delicious, traditional street food uses chipotle pepper in the deliciously creamy topping. Try it with tacos for dinner or on its own for an appetizer or quick snack.

Sweet Potato and Corn Fritters

An aerial view of seven Sweet Potato and Corn Fritters on an a white plate, surrounded by herbs. Corn Fritters recipe. Vegetable fritter

Looking for a nutritious snack or side dish? Sweet Potato and Corn Fritters are a crunchy treat that you can dip in ranch, sour cream, or any sauce of your choosing. You can also get creative with seasonings in case you enjoy a bit of heat or prefer an herb blend.

Easy Mexican Corn Fritters

4 corn fritters topped with cotija cheese and cilantro, and garnished with a lime wedge on a narrow white oval platter on a white surface with 2 glasses of beer on the right side

Stick of eating Mexican street corn on the cob? Try it fritter-style instead in a simple, handheld shape. Just don’t forget to have slices of lime available for a bit of tangy flavor. We do have to say though, the topping of Cotija cheese is the best part.

Lentil-Asparagus-Corn Salad

Orange lentil Asparagus Corn Salad sits on a black plate on top of a black wooden table.

Need a quick recipe that’s filling enough to get you through the day? Our Lentil-Asparagus-Corn Salad uses fresh produce and a homemade Lemon-Honey Cayenne Dressing to please your taste buds and give you a helping of nutrients.

Summer Corn Chowder

An aerial view of corn chower in a light blue-green bowl. corn chowder recipe

You may not think of having chowder in the summer but this take on Corn Chowder was made for the season of the sun. It’s creamy and full of potatoes, veggies, seasonings, herbs, and of course, corn straight off the cob.

Grilled Sweet Corn Salad

A grilled sweet corn salad lays on a blue bowl.

Need a large batch salad to make for your summer picnic or BBQ? Cook up a Grilled Sweet Corn Salad that’ll have guests coming back for seconds and thirds. The best part is that it takes less than 10 ingredients, most of which you probably already have in your pantry.

Sweet Corn Relish

Corn, peppers, and onions mixed together in a Sweet Corn Relish on a white plate with a brown wooden spoon in the mixture.

Corn doesn’t have to be eaten just on its own. This Sweet Corn Relish mixes together corn with red peppers, onion, lime juice, and spices to make a delicious topping. Try it on burgers, hot dogs, or even sausages fresh off the grill.

Seared Scallops with Warm Corn & Chorizo Salsa

Seared Scallops with Warm Corn & Chorizo Salsa on a yellow dish with green background.

A Mexican-inspired dinner with fresh seared scallops comes in the form of Warm Corn and Chorizo Salsa. A quick sear in a pan takes scallops, red onion, garlic, butter, chorizo, corn right off the cob, lime, and cilantro to new heights. You can even try it wrapped up in a tortilla.

Creamy Chicken and Corn Skillet Dinner

A cast iron skillet holds a creamy Chicken and Corn recipe with a spoon inside the pan and drink glasses nearby.

A one pan dinner makes life so much easier. This Creamy Chicken and Corn Skillet Dinner cooks up a delicious weeknight dinner in just over 20 minutes. Bite into forkfuls of tender and creamy corn, chicken, and bacon.

Story by Kylie Thomas

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20 Minute Coconut Red Curry 

By
Anna Franklin
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0
Two bowls of 20 minute coconut red curry sit on a table beside silverware, red chiles, lime slices, and a cup of beer.

Making a homemade curry can sound like a lot of work but our Coconut Red Curry recipe takes only 20 minutes to cook. Say goodbye to weeknight dinners that feel like an eternity to get ready and treat yourself to something quick, easy, and mouthwatering. This Coconut Red Curry is creamy as well as full of your favorite vegetables and protein. Serve it over top of white rice and then squeeze fresh lime juice all around for a flavorful and hearty dinner. You can also tweak the amount of curry paste and whether you use red or green if you’re looking for a spicer or sweeter curry.

Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

What’s the Difference Between Red and Green Curry Paste?

While both red and green curry pastes come from a combination of many spices, their core ingredients differ and produce various end products. Green curry paste, of course, comes from green chiles. It’s heat level ranges from mild to intensely hot based on the type of green chile used. This curry relies on fresh and fragrant herbaceous ingredients like kaffir lime zest, lemongrass, and cilantro root. Red curry paste on the other hand uses dried red chiles which carry a deeper heat and smoky flavor. Even though it uses other similar ingredients to green curry paste, the dried red chiles impart a different taste.

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Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

20 Minute Coconut Red Curry 

  • Author: Anna Franklin
Print Recipe

Description

Who knew curry could be made so quick yet so flavorful?

Ingredients

Scale
  • 1 clove garlic, grated
  • 1 tsp ground ginger
  • 1/4 cup curry paste, green or red
  • 1 tbsp butter
  • 1/4 cup tomato sauce
  • 2 tbsp Better Than Bullion
  • 1 tbsp sugar
  • 1 can coconut milk
  • Juice of 1 lime

Instructions

  1. In a large sauté pan, add garlic, ginger, curry paste, and butter. Toast until fragrant.
  2. Add tomato sauce, better than bullion, and sugar. Simmer for 2 minutes.
  3. Add one can of coconut milk and bring to a simmer for 5 minutes.
  4. Add your favorite veggies and protein to the sauce and simmer until cooked through. Serve with white rice and garnish with fresh lime juice.

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 Laura Petrilla

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Breakfast Casserole with Caramelized Onions, Dates and Gruyere

By
Abdul Rafay
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0
A table set with a delicious breakfast casserole, complemented by bread, figs, and an assortment of fresh fruits for sharing.

This savory-and-sweet gourmet breakfast casserole brings together caramelized onions, dates and gruyere cheese to infuse a moist, soufflé-like texture into the bread base. The beauty of a breakfast strata casserole is that it can be made the evening before as the perfect covered dish to take to your next brunch potluck or family gathering. Special thanks to executive chef Aniceto Sousa of Mediterra Cafe for the recipe.

What is a Breakfast Strata?

A breakfast strata is the ultimate make-ahead dish for early family gatherings — like Christmas or a wedding. This savory casserole combines eggs, cheese, and seasonal ingredients like vegetables, sausage, or ham. Start your strata with hearty bakery bread! Find rustic sourdough loaves or brioche rolls at your favorite local bakery. Either provides structure and a chewy, golden bite once baked. Perfect for brunch, holidays, or weekend gatherings, a strata delivers the satisfaction of a warm, home-cooked meal without last-minute stress. Prep it the night before, let the custard soak into the bread, then bake until puffed and golden. With its versatile flavorings and impressive presentation, breakfast strata is a crowd-pleasing recipe you’ll return to again and again.

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A table set with a delicious breakfast casserole, complemented by bread, figs, and an assortment of fresh fruits for sharing.

Breakfast Casserole with Caramelized Onions, Dates and Gruyere

  • Author: Chef Aniceto Sousa
Print Recipe

Description

Instead of an omelette, bake up a Breakfast Casserole made for champions.  

Ingredients

Scale
  • 1 ½ cups chopped onions
  • 3 tbsp unsalted butter
  • 9 large eggs
  • 2 tbsp Dijon mustard
  • 2 ¾ cups milk
  • ¼ tsp grated nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 oz Parmesan
  • 6 oz grated Gruyere
  • 2 oz grated Parmigiano-Reggiano
  • 1 tbsp fresh thyme leaves
  • 4 tbsp chopped parsley
  • 8 Medjool dates, pitted and chopped
  • 1 cup chopped kale or spinach
  • 8 cups day-old ciabatta, brioche, or challah, torn into 1-inch pieces

Instructions

  1. Cook onions in butter slowly on low heat, stirring occasionally until caramelized, brown, and sweet, 10 to 15 minutes. Let cool.
  2. Butter a 9 x 13 pan.
  3. In bowl, whisk eggs, mustard, milk, nutmeg, salt, and pepper.
  4. Add in cheeses, herbs, dates, and chopped kale.
  5. Toss bread and egg mixture into a bowl and lightly pack into buttered pan. Cover and refrigerate overnight.
  6. Preheat oven to 350 degrees. Bake uncovered for 1 hour or until puffed, golden, and set in the center. Let rest 10 minutes before serving.

Did you make this recipe?

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

Recipe by Chef Aniceto Sousa
Styling by Keith Recker
Photography by Dave Bryce

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Apple Pie Pop Tarts

By
Abdul Rafay
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0
Homemade apple pie "pop-tarts" arranged in two rows on a textured baking sheet.

Mediterra Café is famous for its bread and baked goods, like these Apple Pie Pop Tarts. We are very lucky that the café is sharing a delectable recipe with TABLE readers! Special thanks to the Ambeliotis family for this…and for all the fine breakfasts they serve every day at their locations in Sewickley, Mount Lebanon, Seven Fields, and Lawrenceville.

Craving more breakfast recipes to add to the table? Try our Portuguese Fried Eggs with Grilled Halloumi and our Everything Bagel Tomato Tartlets.

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Homemade apple pie "pop-tarts" arranged in two rows on a textured baking sheet.

Apple Pie Pop Tarts

  • Author: Mediterra Café
Print Recipe

Description

Skip the store-bought Pop Tarts, these homemade Apple Pie ones taste so much better. 

Ingredients

Scale

For the pie dough:

  • 1 tsp salt
  • ⅔ cup water, very cold
  • 3 cups + 2 tbsp flour (we use King Arthur flour)
  • 1 cup + 5 tbsp, unsalted butter, cold

For the filling:

  • Water
  • 2​ lemons
  • 4 Granny Smith apples
  • 2 tbsp butter
  • 1  1/3 cup light brown sugar, tightly packed
  • 1 tsp cinnamon
  • 1/2 tsp salt​

For the brown butter icing:

  • 1 stick of unsalted butter
  • 2 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2 to 4 tbsp milk

For the pie-crumb topping:

  • 3 cups flour
  • 4 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 16 tbsp butter​ melted, 2 sticks​
  • 3 tbsp water

Instructions

For the pie dough:

  1. Start by dissolving 1 teaspoon of salt in 2/3 cup very cold water. Keep cold until needed.
  2. Prepare your cold butter by cutting it into 1-inch pieces. In a food processor, you add the flour and butter pieces, and pulse until the butter is in pea-sized pieces.
  3. Sprinkle in the very cold salted water and carefully pulse.
  4. Turn the dough onto a floured work surface and divide into 2 pieces. Shape into a 1-inch-thick disk. Wrap well in plastic and chill in the fridge for at least 2 hours, or overnight.

For the filling:

  1. Fill a medium bowl with cold water. Juice the lemon into it. This lemon water will help keep your apple pieces looking fresh.
  2. Peel and core the apples, then halve and quarter them. Cut each piece lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces for every apple quarter. Place the pieces in the lemon water as you go.
  3. When you are ready to cook the filling, drain the apples. Combine the apples in a medium saucepan with the butter, brown sugar, cinnamon, and salt.
  4. Bring the mixture to a boil over medium heat, gently stirring as it heats up and the apples begin to release their liquid. Lower the heat and let simmer for 3 to 5 minutes, until the apples have softened some, but are not easily crushed into applesauce. Let cool.

For the brown butter icing:

  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes.
  2. Carefully pour the butter into a bowl to stop the cooking process, leaving behind as much of the dark sediment in the pan as you can.
  3. Add sugar, vanilla, and 2 tablespoons of milk to butter and stir until smooth. If you think your glaze is too thick, add a little more milk. Store in an airtight container.

For the pie-crumb topping:

  1. Heat the oven to 350 degrees.
  2. Combine the flour, sugar, and salt in the bowl of a stand mixer. Paddle on low speed until well mixed.
  3. Add in the butter and water and continue to mix on low speed until the mixture comes together in small clusters.
  4. Spread the clusters out on a lined baking sheet and bake for 25 minutes, stirring to break them up occasionally. They should be golden brown and still slightly moist to the touch. Transfer the pan to a wire rack. The crumbs will dry and harden as they cool.

To assemble:

  1. If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
  2. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8-inch thick, large enough that you can trim it to an even 9 x 12. You can use a 9 x 13 pan as guidance.
  3. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3 x 4 rectangles.
  4. Beat the additional egg and brush it over the outline of the first dough. This will be the inside of the tart; the egg is to help glue on the lid.
  5. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it.
  6. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket filling, sealing the dough well on all sides. Press fork tines all around the edge of the rectangle. Repeat with remaining tarts.
  7. Prick the tops of each multiple times with a fork so steam can escape. While the oven is preheating, keep the tarts in the freezer or refrigerator. Bake for 20 to 25 minutes or until golden brown.

Notes

With the extra pie dough, sprinkle trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, plus they make a wonderful snack! While the tarts are chilling, bake these trimmings for 13 to 15 minutes till they’re golden brown.

Did you make this recipe?

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

Recipe by Mediterra Café
Styling by Keith Recker
Photography by Jill Farrar

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Breakfast Feast with Mediterra

By
Abdul Rafay
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0
A man cooks in a pan over a stove.

Mediterra Cafe Owner Nick Ambeliotis likens his early career in food importing to foraging. The spirit and experiences of his discovery-filled travels infuse the eatery, market, and bakery. Visit their locations in Sewickley, Mt. Lebanon, Lawrenceville, and Seven Fields.

A group of people talk around a breakfast feast at a counter.

Breakfast Feast with Mediterra

When gathering ingredients for this feast, do some foraging of your own at Mediterra. Finish your shopping list at your favorite local grocery stores and farm stands.

A kitchen island full of breakfast feast dishes.

The market’s myriad delicacies and treats, as well as executive chef Aniceto Sousa’s Portuguese roots and the Ambeliotis family’s Greek heritage, influence Mediterra’s offerings. “We grew up eating these ingredients,” he says. “My mom would make Portuguese chorizo and eggs, crispy around the edges and a dippy yolk, to eat with bread. That would be a really simple, easy Saturday morning breakfast.” Upgrade your brunch table with that same dish, starring a verdant, spicy zhoug sauce.

Then, bake up the breakfast strata — a no-brainer for the chef as “we always have leftover bread here” — studded with dates and caramelized onions.

A group of people talk around a kitchen island.

Sousa’s savory pancakes are fritter-like and filled with fresh leeks, kohlrabi, herbs, aged feta, and Parmesan. Top off with a perfectly tangy Mediterranean yogurt sauce.

And, don’t forget the treats, a must-have in any Mediterra meal — pumpkin cookies with cream-cheese frosting and homemade apple pie “pop-tarts.”

A man smiles with a champagne glass in his hand.

PA Wines Pairings:

For Mediterra’s savory recipes, try a dry-style sparkling wine made from Chardonnay, Pinot Noir, or Riesling grapes.

Pumpkin cookies and apple pie pop tarts speak to the flavors of fall, and a spiced apple wine will make an excellent partner for these treats.

Two women cheers champagne flutes at a counter.

Story by Nicole Barley
Photography by Dave Bryce
Styling by Keith Recker
Wine Pairings by Alexandra Cherniavsky for PA Wines
Dinnerware: Creations Gasoline, FD Ceramics, Emmanuelle Wambach
Napkins: Kim Seybert
Flowers: Pisarcik Flower Farm

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Sip and Scare! Night of the Living Dead Cocktail

By
Keith Recker
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A clear glass of a creamy, orange-hued cocktail, garnished with a plastic spider, held aloft by a skeleton hand against a dark, foggy background.

George Romero’s Night of the Living Dead has been scaring the bejeezus out of us for over 50 years. Revisit the classic with a quick shake-up and perhaps an online viewing? George would be so pleased! So would our friends at Kingfly in the Strip, the authors of this lovely cocktail. Their notion liqueur, made from locally harvested black walnuts, is a special treat.

Night of the Living Dead Cocktail Recipe

Feeling a little jittery at the thought of watching flesh-eating zombies working their way from the Monroeville Mall to your front porch? Pour yourself a little drink to settle your nerves. Sip it slowly. It’ll make you taste all the sweeter when those zombies finally arrive.

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A clear glass of a creamy, orange-hued cocktail, garnished with a plastic spider, held aloft by a skeleton hand against a dark, foggy background.

Sip and Scare! Night of the Living Dead Cocktail

  • Author: Kingfly Spirits
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Description

A creamy spirit surprise to match Night of the Living Dead. 

Ingredients

Scale
  • 1.5 oz vodka
  • .75 oz Kingfly Nocino or Coffee liqueur
  • 1 oz milk or cream

Instructions

  1. Build in a glass over ice.
  2. Add vodka & coffee liqueur over ice then top with milk or cream.

Did you make this recipe?

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

Recipe by Kingfly Spirits
Story by Keith Recker
Photography by Brittany Spinelli

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The Rye Cranhattan

By
Abdul Rafay
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A glass of Rye Cranhattan on a table with ice, garnished with a cranberry and an orange peel.

The recipe is a take on a traditional cocktail that Five & 20 head distiller Joe Nelson developed. He wanted to capture some of the fruit and spice of fall/winter in his Rye Cranhattan, though we also recommend the drink year-round.

Rye Cranhattan Recipe

Check out Five & 20 yourself, and try their recipe for this cranberry manhattan with rye whiskey.

The Bittermen’s Orange Citrate bitters also keeps things in the Five & 20 family. While the Erie distillery doesn’t produce the bitters, they have put out their line of liqueurs for eight years.

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A glass of Rye Cranhattan on a table with ice, garnished with a cranberry and an orange peel.

The Rye Cranhattan

  • Author: Joe Nelson
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Description

A slightly sweeter and fruitier Manhattan. 

Ingredients

Scale

Instructions

  1. Fill a short glass 2/3 with ice. Add all ingredients. Stir.
  2. Garnish with an orange slice and cranberries.

Did you make this recipe?

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

Recipe by Joe Nelson, Five and 20 Spirits and Brewing
Styling by Ana Kelly
Photography by Adam Milliron

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Apple Cinnamon Spice Granola

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staff-author
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0
A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

I love the flavors of fall, but it can be a bit much to indulge in pies and pastries on the daily. That’s why I came up with this recipe for a healthier option that doesn’t skimp on any of my favourite fall flavors. With apples, pecans, cinnamon, and maple you can enjoy a delicious fall treat any day of the week!

Is Granola a Healthy Breakfast Choice?

Granola can be a healthy breakfast option. You just need to keep track of the ingredient list and limit your portion sizes. 

Ingredients like oats and other whole grains are high in fiber, which helps your digestive system stay healthy. Nuts and seeds add heart-healthy fats and proteins, which are needed for steady energy supply throughout the day. They help you feel satisfied, as well.  Dried fruits like raisins, cranberries, and apricots offer many benefits because they are rich in vitamins, minerals, and antioxidants. As long as you eat no more than half a cup, you’re on a great path with granola for breakfast!

Try to avoid granola that has more than 5 grams of added sugar per serving. Check the ingredients list! While you’re looking at added sugars, check out the calorie count per serving. If the granola has more than 300 calories per serving, you might want to find another option!

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A large white bowl filled with homemade apple cinnamon spice granola, placed on a beige napkin with a silver spoon on a wooden table.

Apple Cinnamon Spice Granola

  • Author: Amy Price
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Description

Start your morning with a taste of autumn. 

Ingredients

Scale
  • 4 cups rolled oats
  • 3/4 cup pumpkin seeds (pepitas)
  • 3/4 cup pecans or walnuts, roughly chopped
  • 1/4 cup hemp hearts
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1/2 tsp maple extract
  • 1 egg white (optional but helps to make larger chunks!)
  • 2/3 cup dried apple slices, chopped

Instructions

  1. Preheat over to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix together the oats, pumpkin seeds, pecans/walnuts, hemp hearts, salt, cinnamon, nutmeg and allspice.
  3. Melt your coconut oil and mix together with maple syrup, apple sauce, vanilla, maple extract and egg white (if using) in a separate bowl).
  4. Combine all ingredients, making sure to coat everything.
  5. Spread out on the baking sheet and press everything down so that it’s compact.
  6. Bake for 13 minutes, then add the chopped dried apple slices, give everything a stir and press down again.
  7. Bake for 13-15 more minutes, until lightly browned. You can bake for a couple minutes more if you want it really crunchy but watch so that it doesn’t get over-baked.
  8. Let cool fully on baking sheet before breaking into pieces.
  9. Enjoy!

Did you make this recipe?

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

Story and Photography by Amy Price

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