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Cinnamon Spice Latte

By
Kylie Thomas
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0
Two mugs of cinnamon spice lattes on a wooden table next to a newspaper and a small bowl of coffee beans.

Everyone loves a warm latte on a crisp fall day. That’s what makes Starbucks’ Pumpkin Spice Latte so popular. Before you get on your bike or in your car to head to the nearest location… it rurns out that they’re easier than you’d think to make at home!

Making a Coffee-Shop Latte at Home

The most important part of making your latte taste coffee-shop-worthy is making a flavored syrup. I did this one with cinnamon, maple, and vanilla, but the possibilities are endless. Once you’ve got that done, brew yourself some strong coffee, add your favorite milk (bonus points for frothed), and voila, a Cinnamon Spice Latte!

Expand your flavor options by making our homemade Pumpkin Spice, Apple Crisp, and Maple Brown Sugar latte syrups.

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Two mugs of cinnamon spice lattes on a wooden table next to a newspaper and a small bowl of coffee beans.

Cinnamon Spice Latte

  • Author: Amy Price
Print Recipe

Description

Cinnamon, spice, and everything nice!

Ingredients

Scale
  • Cinnamon syrup
  • 1 cup water
  • 1/2 cup brown sugar
  • 2 tbs maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Coffee (strongly brewed or espresso)
  • Milk of choice

Instructions

  1. Combine the water, brown sugar, maple syrup, and cinnamon in a medium saucepan over high heat.
  2. Whisk until all the sugar is dissolved and it comes to a boil.
  3. Reduce heat to a simmer and let cook for 5-7 minutes, until it thickens slightly.
  4. Remove from heat and stir in vanilla.
  5. Pour into a jar and let cool.
  6. Meanwhile, make your coffee (stronger brewed is best for a latte!).
  7. Add 1-2 tsp to your coffee and stir.
  8. Froth your milk with a frother or microwave and vigorously whisk, add to coffee.
  9. Enjoy!

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Story and Photography by Amy Price

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Green Tomato Chutney

By
staff-author
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0
Green Tomato Chutney served with dark bread and cheese.

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

What to Make with Your Green Tomato Chutney Recipe

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!

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Green Tomato Chutney served with dark bread and cheese.

Green Tomato Chutney

  • Author: Rafe Vencio
Print Recipe

Description

A chutney that takes you into fall.

Ingredients

Scale
  • 8 cups unripe cherry tomatoes
  • 2 cups chopped apple (skin on)
  • 2 cups chopped pear (skin on)
  • 2 chopped yellow onions
  • 1 chopped jalapeno (seeds and all….could go to 2 if you want)
  • 3 cloves chopped garlic
  • ½ cup raisins
  • 2 cups white balsamic vinegar
  • 1 cup sugar (could go to 1.5 cups)
  • 2 tbsp salt
  • 2 tbsp juniper berries (skip it if you don’t have them)
  • 1 tsp nutmeg
  • 1 tbsp celery seed
  • 3 tbsp cumin seed
  • 2 tbsp ground ginger
  • 3 tbsp smoked paprika
  • 2 tbsp grainy brown mustard

Instructions

  1. Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
  2. Let sit overnight and bring to bubble again for a few min.
  3. Let cool. Put in jars and store in fridge.

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 Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach

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Kohlrabi Fritters

By
Abdul Rafay
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0
A platter of golden brown kohlrabi and leek fritters, with a bowl of yogurt sauce, and a croissant.

Kohlrabi is a wild cabbage whose name comes from the German words for cabbage and turnip. Though unrelated to the turnip, the plant shares characteristics with cabbage, broccoli, cauliflower and brussel sprouts. Kohlrabi is a popular German vegetable commonly grown in areas like Pennsylvania where there were many early German settlers, sometimes referred to as Pennsylvania Dutch, in addition to waves of immigration during the 19th and early 20th century.

Our Kohlrabi Fritters Recipe

Most CSAs and farm shares provide kohlrabi in abundance, and you may find yourself wondering how to cook kohlrabi. We admit that we’ve muttered the same here at TABLE Magazine at certain times this summer!

Chef Aniceto Sousa from Mediterra Cafe comes to the rescue with his kohlrabi and leek fritters. The leeks strike a sweet balance with the bitterness of the kohlrabi, while a yogurt sauce gives the dish a Mediterranean flare.

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A platter of golden brown kohlrabi and leek fritters, with a bowl of yogurt sauce, and a croissant.

Kohlrabi Fritters

  • Author: Aniceto Sousa
  • Yield: Serves 4
Print Recipe

Description

Kohlrabi and leaks come together in a handheld form. 

Ingredients

Scale

For the yogurt sauce:

  • ½ cup labneh (Greek yogurt)
  • ½ cup crème fraîche or sour cream
  • 2 fresh garlic cloves, crushed
  • 2 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ cup parsley leaves, chopped
  • 2 cups cilantro leaves, chopped

For the fritters:

  • 3 leeks sliced, washed and dried
  • 4 shallots, finely chopped
  • 2/3 cups extra-virgin olive oil
  • 4 tbsp unsalted butter
  • 2 cups kohlrabi, shredded
  • ¾ cup AP flour
  • ½ cup feta cheese, crumbled
  • 3 tbsp chopped dill
  • 3 tbsp chopped parsley
  • 3 tbsp chopped mint
  • ¼ cup grated Parmigiano-Reggiano
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2 eggs
  • 1 tbsp baking powder
  • 1 red chili, seeded and sliced
  • 1 tbsp lemon juice

Instructions

For the yogurt sauce:

  1. Put all ingredients in food processor and buzz until smooth and uniform. Set aside.

For the fritters:

  1. Sauté leeks and shallots in 2 tablespoons of oil and 1 tablespoon butter until soft. Let cool.
  2. In bowl, mix cooled leeks, shallots, kohlrabi, flour, feta, herbs, Parmesan cheese, salt, pepper, egg, baking powder, and red chili to form a batter.
  3. Heat sauté pan over medium heat with remaining oil and butter. Spoon batter into oil to pan fry 2 to 3 minutes on each side until crisp.
  4. Serve warm with sauce.

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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Clove Old Fashioned

By
Justin Matase
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0
A Clove Old Fashioned cocktail in a rocks glass, garnished with a candied orange peel and a cinnamon stick, with cloves, cinnamon, and oranges on a beaded placemat.

It’s five o’clock. Perhaps it’s time to huddle with your loved one over a cocktail and some good conversation. This Clove Old Fashioned will give you a starting point: candied or fresh orange peel?

What Makes a Great Old Fashioned?

The classic Old Fashioned is, appropriately enough, a simple, old fashioned affair! Start with quality ingredients. A good bourbon or rye whiskey, around 90–100 proof, is the place to start. They both work well. Choose bourbon for its innate sweetness, or rye for its gentle spice.

Next, go for two or three dashes of classic aromatic bitters. If you’re feeling a little adventuresome, try orange or cardamon bitters.

Keep a firm hand on the amount of sugar! One quarter ounce of simple syrup or one sugar cube is generally enough. Try demerara cubes for a richer flavor.

Ice is key to a great Old Fashioned, as well. We love a single giant ice cube, but regular cubes are fine. Just avoid crushed ice.

Express the oils from a generous piece of orange peel over your glass before serving. It’s a must! Toss it into the drink and stir once. Add a top quality Luzardo cherry as the final touch.

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A Clove Old Fashioned cocktail in a rocks glass, garnished with a candied orange peel and a cinnamon stick, with cloves, cinnamon, and oranges on a beaded placemat.

Clove Old Fashioned

  • Author: Justin Matase
Print Recipe

Description

Cloves add a sweet warmth to an Old Fashioned.

Ingredients

Scale

For the clove simple syrup:

  • 10 cloves
  • 1/2 cup of sugar
  • 1/2 cup of water
  • Candied Orange Peel (optional)

For the clove old fashioned:

  • 2 parts bourbon
  • 1/2 part clove simple
  • 1 part water
  • 3 dashes of angostura bitters

Instructions

For the clove simple syrup:

  1. Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.
  2. To really step up the presentation on this cocktail, we used candied orange peel, which requires some forethought. If it’s a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.
  3. If you do want to make your own candied orange peel, using a sharp paring knife, remove 1/2” wide strips of orange rind, avoiding the white pith s much as possible. Toss them in a sauce pan with 2 cups water and 2 cups sugar with a few crushed cardamon pods. Boil for 15 minutes.
  4. Remove and let drain on a paper towel. When cool and relatively dry, place in a large sealable container with 3 cups white sugar. Seal the container. Shake until you’re sure the peels are coated with sugar and not stuck together. Let rest in a cool, dry place for at least a week. Shake every day if you can! When you remove for use, dust off some of the sugar…or leave it on!

For the clove old fashioned:

  1. Mix ingredients together, serve on ice and garnish with candied or fresh orange peel: You decide.

Did you make this recipe?

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

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Wooden plates by Crate and Barrel

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Pear Cider and Gin Bellini

By
Justin Matase
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0
A pair of pear cider and gin bellinis in sugar-rimmed glasses, garnished with blackberries and pear slices, on a textured placemat.

Crisp, bubbly, and just a little bit sassy, this Pear Cider and Gin Bellini is the perfect toast to fall. With the delicate sweetness of pear cider, the botanical notes of gin, and the celebratory sparkle of brut wine, it’s a drink that feels both refreshing and elegant. Finished with a sugared rim and fresh fruit garnish, it’s as beautiful in the glass as it is delightful to sip.

Pear Cider and Gin Bellini Recipe

This easy cocktail is ideal for autumn gatherings, from cozy brunches to festive holiday parties. The pear cider brings a seasonal twist to the classic Bellini cocktail, while the gin adds a subtle herbal depth that balances the sweetness. A touch of sugar on the rim makes every sip sparkle, and the garnish of pear and blackberry also adds a pop of color and flavor.

Whether you’re raising a glass to a special occasion or simply treating yourself to something a little fancy, the Pear Cider & Gin Bellini is a quick, crowd‑pleasing choice. It’s simple to make, easy to customize, and also guaranteed to bring a touch of elegance to any moment worth celebrating.

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A pair of pear cider and gin bellinis in sugar-rimmed glasses, garnished with blackberries and pear slices, on a textured placemat.

Pear Cider and Gin Bellini

  • Author: Justin Matase
Print Recipe

Description

Feeling like a toast? Have sip of something sassy like this crisp, fall-flavored Bellini. 

Ingredients

Scale
  • 4 oz brut / dry sparkling wine
  • 1 oz gin
  • 1 oz pear cider (or substitute apple cider)
  • Sugar (for rim of the glass)
  • Pear and blackberry for garnish

Instructions

  1. Rim flute with sugar, and combine ingredients, with the bubbles last, to lift up the effervescence of your cider and juniper in the gin.
  2. Garnish with blackberry and a pear slice.

Did you make this recipe?

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

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Oval dish by Revol

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Apple Cinnamon Hot Toddy

By
Justin Matase
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0
A warm Apple Cinnamon Hot Toddy in a clear mug, garnished with an apple slice and a cinnamon stick, served with a slice of cake on a brown plate.

Someone’s grandmother would surely have seen this Apple Cinnamon Hot Toddy as medicinal, so think of it as a necessary step in warming up from a nice hike in the wintery woods. Try it with a slice of our Winter Stone Fruit Polenta Cake.

Is a Hot Toddy Good Medicine?

Up to a point, the answer is yes. The steamy heat of a toddy can soothe a sore throat, relax muscles, and open nasal passages. Honey has some mild antibacterial properties. It also coats the throat and helps reduce irritation. The lemon (and this recipe’s apple cider) offers up helpful vitamin C. In small amounts, whiskey can help relax you and send you off to sleep.

However, alcohol can dehydrate you. It can also potentially interact with other medications you might be taking. Honey and whiskey can load your system with sugars, which can interrupt sleep and make you feel unhealthy.

Perhaps the best practice here, as always, is moderation. While a hot toddy like this one can be a treat once in a while, warm herbal teas are probably better everyday choices.

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A warm Apple Cinnamon Hot Toddy in a clear mug, garnished with an apple slice and a cinnamon stick, served with a slice of cake on a brown plate.

Apple Cinnamon Hot Toddy

  • Author: Justin Matase
Print Recipe

Description

Let this warm toddy soothe all your woes. 

Ingredients

Scale
  • 4 parts apple cider
  • 1 part lemon juice
  • 1 part honey
  • 1 cinnamon stick
  • 2 parts bourbon or whiskey

Instructions

  1. Heat the apple cider, lemon juice, honey and cinnamon stick on the stove and bring to a simmer for about 3 to 5 minutes until all ingredients are thoroughly combined.
  2. Add bourbon and serve hot.

Did you make this recipe?

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

Mixology by Justin Matase
Photography by Dave Bryce
Plates by FD Ceramics.

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La Fleur Music x Art x Culture x Botanicals Soirée

By
Keith Recker
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0
A woman in a band top and florals all through her hair.

La Fleur at Phipps, Presented by Citizens, was an unforgettable evening of music, art, fashion, culture and beautiful botanicals. It took place against the stunning backdrop of the Phipps’ Spring Flower Show, so its beauty was no surprise. What did surprise guests, however, were the many unique performances held in the iconic garden rooms at Phipps. There were ballads, jazz, the powerful sounds of the Cello Fury String Quartet Trio, and the beats of DJ Jimmy. There were fashions made of florals as well as fabrics.  Confluence Ballet performed, as did Cameron Waters and Nia Goodman. In fact, there were too many wonderful experiences to list here. For further delight: a plant-forward menu by Chef Kate Romane from Black Radish Kitchen, signature Bacardi cocktails curated by Sarah Shaffer of Tina’s Cocktail Bar and Bottle Shop, and mocktails and NA beer options from Two Frays Brewery.  

La Fleur Music x Art x Culture x Botanicals Soirée Presented by Citizens at Phipps Conservatory and Botanical Gardens on April 3, 2025 

Story by Keith Recker
Photography by Elan Mizrahi

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Sauteed Octopus with Criolla Sauce

By
Abdul Rafay
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0
Sauteed Octopus with Criolla Sauce served on a dark green plate with a side dish.

It’s not every day that an octopus makes its way into your kitchen! But when it does, this octopus recipe from Chef Jamilka Borges of Lilith is a great way to welcome it. Drawing upon her Puerto Rican heritage, she infuses it with sofrito and other Caribbean-inflected ingredients… and the dish emerges with a layered flavor profile you won’t forget!

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Sauteed Octopus with Criolla Sauce served on a dark green plate with a side dish.

Sauteed Octopus with Criolla Sauce

  • Author: Jamilka Borges
Print Recipe

Description

The perfect texture of octopus comes from sautéing. 

Ingredients

Scale
  • ¼ cup white vinegar
  • 1 lb baby octopus
  • 2 tbsp coconut oil
  • 1 large yellow sweet onion, minced
  • 1 tbsp granulated garlic
  • 2 tsp Manzanilla olives
  • 28 oz crushed tomatoes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp simple sofrito
  • 2 tsp capers
  • 2 bay leaves
  • 2 tbsp homemade sazón
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 2 cups water
  • Vegetable oil for searing

Instructions

  1. In a stockpot boil 5 qt water and add a ¼ cup of white distilled vinegar. Add your octopus and simmer for 45 minutes or until tender.
  2. In the meantime, prepare the criolla sauce. In a big sauté pan, heat the coconut oil, sweat onions and garlic, adding olives, tomatoes and all spices. Let cook for 30 minutes in low heat, once your octopus is ready, transfer to the criolla sauce and cook for an additional 10 minutes. Serve with fried plantains, rice, or any preferred starch.

Did you make this recipe?

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Cook up Grilled Octopus with Warm Potato Salad as another delectable seafood recipe.

Recipe by Jamilka Borges

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Newlywed’s Sweet Elopement in Savannah

By
staff-author
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0
Bride and groom eat ice cream outside a shop.

On a hot mid-September day, Autumn & Ryan Hadbavny eloped in Savannah, Georgia. The couple chose the picturesque city because they wanted to celebrate their new lives in a new place.

Eloping and Adventuring in Savannah, Georgia

“We searched out beautiful rentals across Georgia, from coastal cottages to tree houses in the forest,” said Ryan. “Once we saw the historic live oak-lined streets of Savannah, we knew we wanted it to be the enchanting backdrop for our getaway.”

The duo stayed at the Marmaduke Hamilton in the heart of Savannah’s historic district. On the day of their ceremony, Autumn stunned in a custom red dress created by Suz Pisano. The couple was whisked away in a polished black 1960 Series 62 Cadillac.

Their driver, who also served as officiant, drove to a small park inside Bonaventure Cemetery. Surrounded by Southern live oak trees and iconic wisps of Spanish moss, Autumn and Ryan exchanged vows and rings next to a saltwater tide pool. 

Following the ceremony, they ordered scoops at Leopold’s Ice Cream parlor. Autumn surprised Ryan with their first dance, a serenade by local barbershop quartet, 13th Colony Sound. The couple ended their magical day with dinner at The Grey. What did they have?

A Surprise Celebration for Family and Friends

Two weeks later, using Autumn’s “surprise” 30th birthday party as a cover, they gathered closest friends and family at Kate Romane’s former restaurant e2. Before the couple’s arrival to the party, the wedding film was projected for the guests.

Their good friend, Rick Sebak, announced the newlyweds’ grand entrance, and led their vow renewal in front of the crowd. Autumn and Ryan ended the celebration with champagne toasts and Savannah-inspired caramel praline ice cream.

“Our family was predictably a bit shocked at first,” said Autumn, “but they totally embraced the surprise as we partied the night away!”  

Story by Alexandra Lancianese

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Grilled Broccoli with Romesco

By
Abdul Rafay
-
0
A plate of grilled broccoli with romesco sauce, topped with parsley and chopped nuts, with a small bowl of capers.

“Getting together and sharing simple things with people, that’s what food is all about to me,” says Chef Justin Severino, the culinary creative at Morcilla. A smoky, nutty, and thoroughly delicious romesco lifts broccoli to a wonderful level of deliciousness…and keeps everyone at the table happy.

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A plate of grilled broccoli with romesco sauce, topped with parsley and chopped nuts, with a small bowl of capers.

Grilled Broccoli with Romesco

  • Author: Justin Severino
  • Yield: Serves 4
Print Recipe

Description

The Romesco is brilliant for more than just broccoli too. 

Ingredients

Scale
  • 4 large tomatoes
  • 1 small red onion ½-inch slices
  • ¼ cup almonds
  • ¼ cup hazelnuts
  • ¼ cup walnuts
  • 1 cup roasted piquillo peppers
  • ½ cup roasted garlic
  • 1 lemon, zested and juiced
  • 2 oz sherry vinegar
  • 2 oz olive oil
  • 2 tbsp smoked pimentón dulce
  • 1 tbsp espelette pepper
  • 2 tbsp salt
  • 2 broccoli heads, quartered
  • Salt
  • 2 oz olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove the core from the tomatoes and score the bottom. On a sheet tray place the prepared tomatoes and the sliced red onion. Roast in the oven for 1 hour until skin is falling off and the outside of the tomatoes and onions are nicely caramelized.
  3. Toast the nuts in the same oven for ten minutes until golden brown.
  4. In a food processor begin to chop all the ingredients. Start with the tomatoes, peppers, onions, and garlic, and then all the nuts.
  5. Mix in a medium-sized bowl with the lemon zest and juice, sherry vinegar, olive oil, pimentón, espelette, and salt.
  6. Turn grill on medium-high heat. Toss the quartered broccoli with the remaining salt and olive oil and begin to grill. Continue to turn the broccoli until fork-tender and nicely colored.
  7. Arrange the broccoli on a platter and cover with the romesco sauce. Serve warm.

Did you make this recipe?

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

For Another Broccoli Recipe, Try Our Broccoli, Brown Butter Bread Crumbs, Chermoula

Recipe by Justin Severino
Styling by Rafael Vencio
Photography by Dave Bryce

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