A fulfilling and delicious weeknight dinner does not have to be overly complicated. In fact, sometimes simple and easy just tastes better for the pure fact that you’re not exhausted after making it. This vibrant dinner recipe highlights the bright, herbaceous goodness of pesto, enriched with savory Italian sausage, crisp asparagus, and toasted pine nuts. A squeeze of fresh lemon juice and a touch of heavy cream bring it all together for a satisfying meal that’s ready to go in a flash yet still incredibly tasty.
What is Pesto?
Bright green and all over Italian cuisine, pesto comes from the Liguria region of Italy. The freshness of pesto is one of its main appeals. Even premade pesto hangs onto that same attribute. To make pesto, mortar and pestle press together basil leaves, pine nuts, garlic, Parmesan cheese, sea salt, and extra virgin olive oil. As one it turns into a herbaceous, savory sauce. It’s what you’ll toss pasta in, spread onto flatbread pizzas, or even enjoy on top of a salad. We use it in this Easy Pesto Pasta recipe since it has such a big flavor in a tiny package.
Who knew you could upgrade store-bought pesto to chef-quality?
Ingredients
Scale
1 lb loose Italian sausage
2 tbsp pine nuts
1 bunch asparagus chopped
1 cup store bought pesto
1/4 cup heavy cream
Juice of one lemon
Instructions
In a large skillet, brown Italian sausage, use a spatula to break up the sausage into bite sized pieces.
Once the sausage is browned, add pine nuts and cook for 1 minute, just until the pine nuts are toasty and fragrant.
Add the chopped asparagus to the pan and cook for 2 minutes, or until the asparagus is bright green and tender.
Add in 1 cup of store bought pesto, and heavy cream. Stir together until a thick sauce is formed. Add the juice of one lemon and serve over your favorite pasta.
Garnish with Parmesan cheese and fresh basil leaves.
Recipe and Styling by Anna Franklin Photography by Laura Petrilla
A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki. Dip into a bowl of sunshine-yellow goodness, and you will be a fava fan for life, seeking out this tasty meze in Greek restaurants both here and abroad. Diane Kochilas features this simple recipe of yellow split peas in her Ikaria cooking class. It was velvety smooth. It was silky. It was tangy. Dressed with a “copious amount of great Greek olive oil,” studded with onions and capers, and lightly spritzed with lemon, Diane’s classic version is outstanding.
Fava vs. Tzatziki
Fava spread and tzatziki may both hail from Mediterranean tables, but they bring distinct flavors and textures. Fava is a creamy, savory Greek puree made from yellow split peas—earthy, smooth, and often topped with olive oil and red onion. Tzatziki, on the other hand, is a cool, tangy yogurt-based dip packed with cucumber, garlic, and dill. One’s warm and comforting; the other, crisp and refreshing.
A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki.
Ingredients
Scale
For the fava spread:
2/3 cup extra-virgin olive oil, or more as needed
1 small red onion, finely chopped
1 cup yellow split peas, rinsed and drained
2 bay leaves
5–7 cups water
Salt and freshly grated black pepper, to taste
3–6 tbsp red wine vinegar or fresh, strained lemon juice
For the cyclades-style garnish:
3 tbsp extra-virgin olive oil
3 scallions or one medium onion, coarsely chopped
1 garlic clove, minced
1/2 cup sun-dried tomatoes, reconstituted in a little warm water
1/2 cup grated fresh tomato, or more, to taste
2–4 tbsp capers, rinsed and drained
3 tbsp sherry vinegar or balsamic
For the classic garnish:
1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice
Instructions
Heat one-third cup olive oil in a large pot. Add the onion and cook until soft, 10 – 12 minutes. Add the yellow split peas and toss to coat with the oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt and pepper.
Using an immersion blender or food processor, or by hand with a whisk or spoon, whip the fava until smooth and silky, adding the remaining olive oil and vinegar or lemon juice, to taste. Season if necessary with more salt.
For the garnish: Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook for a minute or so. Add the sun-dried tomatoes and their juices and let the juice boil off a bit. Add the fresh tomato and cook until thickened slightly. Add the capers, toss. Finish off with vinegar. Use this as a topping for the fava and drizzle with a little raw extra-virgin olive oil.
Recipe and Photography by Diane Kochila Story by Cally Jamis Vennare
In season two of The Bear, there’s an entire episode dedicated to Sydney (Ayo Adebiri) going out to eat by herself. Her assignment from Carmy is to try out Chicago restaurants to compare menus, but the result was the image of a woman enjoying herself…by herself. I’ve been solo dining since I was a teenager, and, honestly, I think everyone should do it. We live in a moment where everyone is so desperate for “alone time,” but none of us are able to really disconnect from the noise around us.
Solo dining grounds you in a nourishing, affirming experience. I’ve found it empowering as a woman to sit by myself, taking up the space and filling up my own cup through an indulgent meal. Eating alone lets you experience the food on your own terms. As women, we’re often accessories for men in restaurants. Dining alone, as Sydney did, centers a woman in the space, not just eating a meal but fully enjoying it, dessert and all.
Ayo Adebiri as Sydney in “Sundae.”
What Makes a Good Solo Dining Spot?
There are a few things that make a restaurant great for solo dining. The ambiance has to feel welcoming. When describing restaurants, the word “ambiance” gets thrown around a lot, but what it actually describes is how the architecture, the people, and factors like music and lighting interact with each other. It’s unpleasant to be the only person sitting by yourself in an empty restaurant with surgical-white lighting and no music. When you’re with someone else, they’re part of your experience, but when it’s just you and the restaurant, it has to really stand out.
The service is also a big part of it. When you’re dining alone, the rapport with staff becomes a bigger part of the experience. Do they have a light enough touch to know when to leave you alone and when to hover, or are they able to strike up a conversation? The relationship between the server and guest becomes much more apparent. These Pittsburgh solo dining spots are all places where I feel solo dining isn’t just fun—it might actually be better than going with another person.
Often, for me solo dining means sitting at the bar, but there’s no rule that says you can’t sit at a two-top table by yourself. If you’ve never done it before, try one of my favorite spots in Pittsburgh for a date with myself.
Best Solo Dining Spots in Pittsburgh
Courtesy of Fet-Fisk, photographed by Sarah Laponte.
At Fet-Fisk, solo diners aren’t the exception to the norm. On any given night, the bar will be full of people indulging on their own. If you’re new to solo dining or just want to treat yourself, Fet-Fisk is a great place to start. The staff are welcoming, the ambiance is nice, but and what really makes it ideal for solo dining is the horseshoe-shaped bar. A horseshoe shape gives the bar a softer edge and connects you more to the people around you, rather than making you feel like you’re sitting alone in a line of people. It’s easier to start conversations with strangers and see the whole restaurant. I have had both an all-apps dinner there, as well as a proper one with main course and all, but you can mix it up however you’d like.
Solo Meal Recommendation: 6 oysters with a glass of Prosecco or Crémant d’Alsace. Steak tartare and glass of Agiorgitiko. Strawberry shortcake and Amaro or Fernet-Branca.
At Dish, you’re never really alone. The restaurant has been around for almost 30 years, and there’s always a mixture of neighborhood regulars and special occasion diners filtering in and out. Eating alone at Dish feels like the ultimate indulgence when you need a pick-me-up. The service feels so warm and the space is so intimate that it just feels like a hug.
Solo Meal Recommendation: A glass (or two) of Nero d’Avola and Melanzane Mozzarella di Bufala as an appetizer. Pappardelle alla Funghi as a main course. And house-made Allorino as a digestivo.
Summer rosehip soup with bread from Apteka, courtesy of Apteka.
One could make the argument that solo dining at Apteka is actually preferable. People line up around the block to get a seat there, and if it’s just you, your wait will be a lot shorter. The dishes are so well-thought out and complex that spending time with them alone allows you to absorb them more fully. Sitting at the bar also allows you to chat with the bartenders about Apteka’s wine list, which always has something new to try on it. There’s something about having a plate of kluski slaskie dumplings all to yourself that just hits different.
Solo Meal Recommendation: Kluski Slaskie dumplings with a glass of Planac Negotians Vinarius. A dessert of Ciasto Orzechowe (Walnut Cake).
Arancini at Bar Marco. Courtesy of Taste Bud Travel Guide.
Since Bar Marco started a la carte service rather than prix-fixe, you can now more easily order just a little plate of arancini and a glass of wine. I have a fond memory of doing just that this spring during a rainstorm while on my way to somewhere else. I ducked in and got my arancini and a glass of red wine, and by the time I was done eating, the rain had stopped. The bar seats aren’t shoved into the corner, they’re a centerpiece of the restaurant. Plus, everyone there is so knowledgeable that it’s fun to go on your own and try new things.
Solo Meal Recommendation: An Arancini appetizer followed by a main of Cacio e Pepe! Let the bartender choose a red or white for you.
This brand-new restaurant from Herky and Lisa Pollock solidified itself as a great solo spot the first time I tried it. Like Fet-Fisk, it also has a horseshoe- shaped bar, and the Pollocks and executive chef Ed Smith have really worked to create a welcoming atmosphere. Everyone is friendly, the space is light and airy, and the food is delicious. The bone marrow tartare was unlike any tartare I’ve ever eaten, and eating alone let me focus on it in entirely. Don’t miss this one for solo indulgence.
Solo Meal Recommendation: Glass of Prosecco with Bone Marrow Tartare. Sushi Tots with a Dry Martini.
Story by Emma Riva Cover photo by Sarah Laponte, courtesy of Fet-Fisk
Skip the chains for your next night out and eat local. Between Bloomfield, Shadyside, Squirrel Hill, East Liberty, and Highland Park, you can support local chefs, servers, and bartenders by choosing a locally owned restaurant for your next lunch or dinner out. Every dollar you spend there goes back into the neighborhood you love. So, we’re sharing our favorite spots in the East End where happy memories and new experiences collide for ideal East End nights.
Our Favorite Locally-Owned Restaurants in the East End
This newcomer to the East End dazzled hearts, eyes, and palates when it opened in mid-July. The private rooms are perfect for special celebrations. The bar is ideal for solo dining. The main dining area is a lovely and lively place to gather. Chef Ed Smith’s menu captures the upscale, multicultural vibe of both West Palm Beach and Palm Springs through Latin and Asian-infused New American classics. This is not an East End restaurant to sleep on.
Standout dishes: Bone Marrow Tartare, Sushi Tots, Key Lime Pie
Whenever my mom is in town, she wants to go to Square Café. It’s the perfect brunch spot. The cups of coffee are sizable and the refills are frequent. Sheree Goldstein also hits the spot between sweet and savory. On the one hand, there’s the decadent French toast and the powder-sugar crusted pancakes. On the other, there are breakfast burritos and the Eggs Benedict Florentine-style.
There’s no doubt that Casbah classes up Highland Avenue with its ochre-colored exterior and dreamy, Mediterranean vibe. If you’re in the mood for pasta, the pasta dishes are solid, as are the fish plates. It’s a great example of the quality big Burrito Restaurant Group has come to exemplify in their years serving Pittsburgh.
If you’ve ever needed to pregame or make a pit stop to fuel up while bar-hopping, you’ve had Mad Mex. Even if you don’t remember it, you’ve had it. It’s perfect on-the-go food for a night out, with a detailed vegan/vegetarian menu so everyone can indulge. Though the Oakland location was 86’ed last year and only lives on in our hearts, you can still hang out at the Shadyside spot.
Standout dishes: Street Corn Wings, Chicken Chimi Taquitos
Amid the hustle and bustle of Bakery Square, Golden Gai is a tucked-away izakaya that provides a mood-lit oasis away from the chaos on Penn Ave. Co-owner and chef de cuisine Michael Taylor was born on the island of Guam had his first job at a sushi restaurant—so now he’s expanded his passion for Japanese cuisine into something bigger. Enjoy noodles, nigiri, and Japanese whiskies galore.
An East End icon, a legend. That’s Noodlehead. It used to be that you had to prepare for a visit to this mecca of noodles by going to an ATM and budgeting out exactly how much you’d spend, but now they’ve started to accept credit cards. The portions are big, the vibes are lively, and if you haven’t been, you’re missing out.
Standout dishes: Drunken noodle (pad see yew), Chiang Mai curry
When I was growing up in New York, pizza was by the slice, it was greasy, and adding too many toppings was overcomplicating things. As I’ve gotten older, and also traveled to Italy, I’ve come to appreciate a more upscale pie. This offshoot of Alta Via’s other locations in Fox Chapel and Market Square focuses on pizza, and if you do want by the slice, they have that too.
“Tako” means octopus in Japanese, but it’s also a homonym for tacos—and this restaurant took that concept and ran with it, with their signature dish being octopus tacos. It’s an ideal happy hour spot for those who work around Bakery Square, with one of the most expansive tequila bars in the East End. Ask a bartender and decide for yourself if you want Cimmaron, Cascahuin, or Derechito.
Reynolds Street is a quaint, classic side street in Point Breeze. Pino’s is a mainstay of that neighborhood, with friendly service and mouthwatering San Marzano tomato sauce. You can create your own pizza or indulge in specialty meat dishes like Australian Lamb Chops. For dessert, their Chocolate Budino is a delight. It’s a great date spot, combined with a walk to Frick Park to burn off all of that Mediterranean decadence.
Standout dishes: Pasta alla Norma, Tomato Basil Sauce
Speaking of Point Breeze classics, you really can’t go wrong at Point Brugge. Everyone has a story about a dinner there—or what happened after. Their outdoor seating is beautiful in the summer, and steak frites, moules frites, or vegetarian cavatelli dish tastes even better soaking up the ambiance of the neighborhood.
Oysters represent luxury, but you don’t have to break the bank to get them. If you want to develop your palate further to tell different oysters apart, a visit to Muddy Waters is a must. They separate their oysters by location, so you can get a taste of both New England and the West Coast.
Sometimes, all you want is a burger. Urban Tap has some of the best in Pittsburgh, but it isn’t just that, either. They have delicious General Tso’s cauliflower, and the burrata pesto pasta is surprisingly good for a restaurant with little other Italian on the menu. The classic tap burger is great, but the bison burger is an excellent, unique choice you can get. The outdoor dining is also a great people-watching spot for Highland Avenue.
There need to be more places that function as both cafés and bars—it’s inclusive, keeps people from getting too rowdy, and is a little sexier than your classic dive. Margaux has breakfast and coffee in the morning, and French small plates, cocktails, and wines in the evening. I’ve eaten and imbibed at both, and they’re both delicious, fun experiences. There’s a variety of seating, too, so you could take a book with you, park in a comfy chair, and keep to yourself if you want to.
When two Pittsburgh restaurant industry veterans became empty nesters, they felt it was the right time to realize their dream of opening their own place. For those who miss the bar at the erstwhile Ace hotel, Hey Babe is in the same location. Though it has big shoes to fill, it’s more than delivered with delicious small plates and a creative cocktail menu.
Practice your Spanish at this Duolingo-affiliated restaurant in East Liberty. Don’t worry, the owl will not be there…or will he? Enjoy tacos and birria in a chill space committed to culinary authenticity. The décor is whimsical, and you can also try over 130 agave spirits, all from Mexican-owned distillers.
Standout dishes: Birria de Chivo, anpachi pePscado
The lack of an ocean coastline makes fresh fish a special treat in Pittsburgh. Mola’s is expertly prepared, particularly their tuna dishes. Mola’s poké can also transport you to island cuisine, or a few plates of sushi make for perfect early-evening snacks.
Standout dishes: Freshwater Eel Nigiri, Tuna Sashimi
Trying escargot for the first time is something of a rite of passage for anybody who likes food. You can do it right here in Pittsburgh at Paris 66—I used to live in France and the escargot at Paris 66 got my approval. No, you’re not actually in Paris: nothing could beat that! However, Paris 66 is pretty damn good. The galettes are wonderful and the wine list makes for great pairings.
Standout dishes: Escargots Bourguignon, Coq au Vin Blanc
Ethiopian food is one of those cuisines that you have to try. As a self-conscious messy eater, I love it because it’s okay to eat with your hands, using spongy injera bread as a utensil. Owner Seifu Haileyesus has kept a commitment to quality going for 17 years at Tana. Order a sampler to see what you enjoy, and then come back from more.
Take a large group to this restaurant so that you can try a lot of dishes. While you could solo dine there, the ideal experience is family style at James Beard-nominated Chengdu Gourmet. Chef Wei Zhu tows the line between traditional Chinese dishes and Americanized Chinese food, with something for everyone.
Standout dishes: Chengdu Sliced Pork Belly, Spicy Dry Hot Pot
At TABLE, we love our Shadyside neighbor Lilith. Jamilka Borges and Dianne DeStefano are some of the best of the best, and you really can’t go wrong with what they serve. Lilith’s desserts and cocktails are particularly amazing, but that’s not to discount their dinner service. Also, purely on vibe and aesthetic, Lilith is one of the best-decorated restaurants in the city.
I almost don’t want to tell anyone about Coriander because I don’t want it to lose its hidden gem status. It’s in a former diner, so it has a cozy ambiance. If you go there more than a few times, the staff will recognize you and remember your order. For wintertime, the filling, spicy dishes and soups are a wonderful way to warm yourself up.
One of Eater’s best restaurants of 2024, a James Beard finalist…and number one in my heart. Fet-Fisk is definitely fine dining, but it’s anything but the stereotypically sterile itty-bitty plates many associate with the top of the restaurant industry pyramid. There’s truly something for anyone there. If you’ve never eaten there before, a plate of oysters is a good place to start, but anything Chef Nik Forsberg touches turns to culinary gold.
Pasha is another ideal group or date spot. Getting a platter and a big meat dish and splitting between two people is a perfect meal, washed down with a steaming cup of Turkish coffee. Also, if you’ve never had “cigarette” or sigara borek, it’s one of the Middle East’s best appetizers, somewhat like a phyllo manicotti with savory cheese or vegetables inside of it. For those who want an intoxicating beverage, Pasha also recently started wine and cocktail service, but you can also BYOB.
Standout dishes: Cigarette borek, falafel and zucchini platter
Few restaurants really master lunch. Senyai is one of them. It’s great for sitting down with Pad Thai and Summer Rolls. Senyai’s curry is delightfully savory, perfect for enjoying in their airy Ellsworth Avenue space. It’s one of Pittsburgh’s best Thai food destinations, any time of day.
Fish Nor Fowl is another staff favorite at TABLE. We especially love General Manager Alexander Riola’s wine picks. Fish Nor Fowl always has fresh ingredients and inventive dishes—we’d expect nothing lest from the DeShantz restaurant group, which brings us some of the best spots in Pittsburgh.
Standout dishes: Bucatini all’Amatriciana, Bone Marrow Risotto
Can you order anything at Garbarino’s you won’t like? The answer is no. You will also get to enjoy Chef Drew Garbarino’s dishes multiple times, because the portions are large. It’s entirely possible to get two more meals out of a dish from Garbarino’s. But it also can be hard to resist the lure of eating the whole thing.
Standout dishes: Spaghetti Pesto Alfredo, Rigatoni Siciliana
25 years in, Girasole still has a base of dedicated regulars. In fact, some of their regulars who came as children or young adults now have children of their own. It’s truly a family-run restaurant, and a meal there almost always means seeing a member of the Gerasole family around. Girasole is truly one of Shadyside’s best.
Squirrel Hill’s boom in Asian cuisine has been a huge positive for Pittsburgh’s food scene. Everyday Noodles is one of our favorites, especially for their soup dumplings. Noodles are in the name, so those are a winner, but they have a lot of unique, difficult-to-find Chinese dishes to sample.
Standout dishes: Wood ears and tofu skins, pork soup dumplings
Though this bar is formally named the Squirrel Hill Café, I don’t think anyone has ever used that name. Its nom de plum is the Squirrel Cage, and that’s what those who love it call it. Many chefs eat there for industry night. Their menu is not just pub snacks: it also includes food that stands up on its own even when you’re sober. Their veggie burger is top notch, as are their chili bowls and chips.
Standout dishes: Veggie Burger, Spinach and artichoke Dip
There’s an art to pub grub and Park Place Pub in Highland Park has mastered it. It’s not fancy, but it gets the job done, and they have enough flavors of wings to make your head spin. The basic burger is juicy, the onion rings are crunchy…what could be better?
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.
Empanaditas are a cherished part of New Mexico’s food traditions, often made for holidays, family gatherings, and special celebrations. These small hand pies combine a tender, golden dough with a rich filling that blends savory meats, sweet raisins, applesauce, and warm spices. This authentic New Mexico empanaditas recipe, shared by Theresa Martinez and her family, shows how generations have enjoyed these pastries as both a treat and a tradition.
Irresistible Empanaditas
What makes empanaditas so unique is their balance of flavors. The filling mixes pork roast and cow tongue with cinnamon, cloves, coriander, and piñon nuts, creating a taste that is both sweet and savory. Wrapped in a soft yeast dough and fried until crisp, these little empanadas are a perfect example of how New Mexican cooking brings together Spanish, Indigenous, and Southwestern influences in one delicious bite.
Whether you serve them at Christmas, during fiestas, or simply as a homemade snack, empanaditas are a recipe that connects families to their roots. With simple ingredients and step-by-step instructions, you can bring the flavors of New Mexico into your own kitchen and share these traditional pastries with the people you love most.
This recipe for New Mexico empanaditas features a sweet and savory filling made with tender meats, raisins, applesauce, spices, and piñon nuts. The mixture is wrapped in a light yeast dough, folded into small pockets, and deep‑fried until golden brown.
Ingredients
Scale
For the filling:
1 lb cow tongue and pork roast, cooked
1 1/2 cup raisins
2 cups applesauce or jam
1 cup of sugar
1 tsp ground coriander
1/2 tsp cloves
1 tsp cinnamon
1/2 cup shelled piñon
1 tsp salt
For the dough:
2 packages yeast
1 qt evaporated milk
3 tbsp melted Crisco
3 handfuls of Crisco
3 tsp salt
Sugar
2 cups flour
Instructions
For the filling:
Grind meat and add raisins, applesauce, sugar, spices, and nuts. It should be moist in consistency.
If mixture seems too dry, add a little meat stock.
For the dough:
Soak yeast in warm water. Heat milk, add Crisco, salt, and sugar to it. Cool to lukewarm and add dissolved yeast add enough flour to make a medium dough.
Do not let rise. Roll out dough approximately 1/8-inch thick.
Cut with biscuit cutter, if the dough rises after the biscuits are cut roll them thin.
Place 1 1/2 teaspoon of minced meat in center of rolled dough, fold and pinch together. Deep-fry until brown.
The Martinez family in the kitchen together.
Story and Photography by Gabriella Marks Styling by Robert Nachman Food by Theresa Martinez and family
Earlier this year, TABLE Contributor Corinne Whiting left the chill and gloom of Western PA winter behind to discover sweet and educational chef-led adventures around Mexico’s Yucatán Peninsula. Famed chef Richard Sandoval showed her how he balances sustainability, hospitality, and deliciousness. His bees were the star of the show.
A sumptuous farm-to-table spread prepared by Chef Richard Sandoval.
How Bees Help Mexico’s Yucatán Peninsula Thrive
In February, I gleefully escaped more snow with an adventure to Mexico’s enchanting Yucatán Peninsula on a trip inspired by the sustainability efforts of Chef Richard Sandoval. For more than three decades, Sandoval has built a global empire of sorts, with his Mexican restaurants now spanning 60 locations across four continents. For Pittsburghers, the closest outposts can be found in D.C. and NYC.
On the Yucatan peninsula, the citrus capital of Mexico, Chef Sandoval visits the orchards of Alma Finca orange liqueur.
The Importance of the Bee
Sandoval, a self-proclaimed introvert who loves playing tennis and increasingly craves quiet, has a kind presence and easy laugh. He’s admittedly growing weary from his constant globe-hopping and looks forward to passing along the baton to his two 20-something children (also on our group trip, a delightful addition). The team previously took an educational culinary adventure together to Oaxaca. This Yucatán excursion was inspired by an initiative Richard Sandoval Hospitality launched in 2022 to raise awareness about the vital role of bees in our food system and ecosystem.
Alma Finca, the only Mexican orange liqueur made from fresh ingredients harvested from the Yucatan peninsula.
Through Viva Abejas (“Long Live Bees”), Sandoval has introduced bee-inspired menus at several restaurants for the past couple of springs. In early 2023, he released his first children’s book of the same name, with all proceeds benefiting the World Bee Project. All of this work intends to amplify the fact that every third bite of food we take depends on bees for pollination. (Of note: avocados as well as the agave plant, which feature frequently in Latin cuisine.)
The team gets a hands-on lesson with local beekeepers.
Mérida’s Land of Bees
Our trip stations in Mérida, a colorful destination rich in Mayan and colonial heritage. We also got out to surrounding towns to learn about people and businesses with whom Sandoval collaborates — like Alma Finca orange liqueur, ideal for mixing into spicy mezcalritas and cosmopolitans. In a shaded patch of one of their orchards, we learned about the Alma Finca Project facilitated by Free Range Beehives, a Denver-based “corporate beekeeping” company that’s on a mission to support and enhance pollinator populations. Free Range also helped install bees here in November 2024, working with local Jose Cortes Larriva to care for the stingless Melipona bee species used for the project.
A tasty cocktail with spiced rim made with Alma Finca.
During our grove visit, Emmaida Figueroa of Miel Nativa also shared about her business’s involvement and its commitment to the reproduction of these native bees. We learned that 90 percent of Melipona hives have been lost in the past 35 years (due to factors like deforestation, loss of forage, and pesticide use). Figueroa let us sample some of the goods sold at her downtown shop, including divinely thick Melipona honey, used by the Mayans for its medicinal superpowers since ancient times.
Staying Close to the Action
During our trip, hotel Fiesta Americana became our downtown Mérida HQ, conveniently situated at the crossroads of the capital’s main avenues — Paseo Montejo and Colón. (Those seeking a more intimate lodging experience might opt for nearby boutique options like Adora Hotel.) Our location made for easy strolls past exquisite architecture just as the city was swirling to life, to friendly breakfast spots like Justo Bread Studio and Fronto.
The entire group enjoyed a hands-on cooking lesson in the home of a welcoming Maya-Yucatec family.
I enjoyed my most memorable desayuno, however, inside the tranquil, arched courtyard of Casa T’Hō, a design-fashion-art hub opened in 2017 by three passionate owners wanting to showcase local creative talent. In the center of this once-abandoned, early 19th century mansion, I leisurely enjoyed my migas con huevo and pineapple-tumeric-ginger juice before perusing on-site boutiques stocked with gorgeous Mexican goods.
All ingredients were freshly harvested, including citrus, a prized ingredient across the Yucatán peninsula.
Immersion in the Communities
Every meal on this trip felt memorable, whether wandering the narrow food markets alongside Chef and our Eating with Carmen tour guide (think gorditas, salbutes, tamales and the freshest of juices), or while taking an at-home cooking class in the teeny town of Abala. Here a Maya-Yucatec family welcomed us in for a hands-on lesson about ingredients grown in their soil (like a nutritious, leafy vegetable called chaya) as well as culinary techniques passed down through the generations.
With a backyard rooster wandering nearby and a playful kitten underfoot, our gracious hostess casually concocted a multi-course lunch. She used her palate to taste along the way — a method Chef Sandoval prefers his team to use, too. (After all, a recipe is merely a guideline, he says.) Eventually, our group crammed around a large wooden table to devour an array of salads, warm tortillas, lemon soup with grilled tomatoes, onions, garlic and sweet pepper, plus pollo pibil — a Yucatán dish that’s slow-cooked in banana leaves and traditionally made with pork.
A Mexican artist explained henequen, a native Yucatán plant used in textiles and handicrafts.
A Memorable Lesson on Community Sustainability
Back in Mérida, we feasted inside hip, vibey venues where DJs spun hypnotic beats on lounge-like patios and trees stretched skyward through dramatic dining rooms. We savored ceviche blanco, tacos de rib eye and pulpo a la parrilla at Arcano, a variety of barbequed meats at Anima (plus a surprising smoked watermelon favorite) and then a sensational beef carpaccio and tuna crudo at Ariadna. Enjoying local delicacies amongst a group of people so dedicated to their craft — in such a magic-dusted Mexican setting — was an experience I won’t soon forget. And I left with much more reverence, too, for the bees who play a part in it all.
Story by Corinne Whiting Photography by Rodolfo Vallado
Kulnura, New South Wales, Australia. Photo by D'Arcy Bush for
unyoked.co.
Are you craving a moment of silence? A chance to think your own thoughts? Being alone in the world by choice is increasingly popular. Take a solitary walk in the woods with TABLE’s Guest Editor, Stephen Treffinger to these single occupancy cabins.
Be One With Yourself at These Single Occupancy Cabins for Traveling Alone
A comfy Adirondack Chair at one of the famous Postcard Cabins, Photo on postcardcabins.com.
In February, the Atlantic published an extensive piece, The Anti-Social Century, examining the causes and effects of alone time and how it’s changing everything from personalities to perceptions of reality. The pandemic, of course, put people on the path, but many stayed there. Solo dining, for instance, has increased by 29 percent in the last two years. People are spending less time, in general, with other people.
An invitation to sleep in at Cranborne Chase National Landscape, England. Photo by Tom Allport on unyoked.co.
For decades the automobile and the TV were to blame, allowing people to live further apart and to be entertained at home instead of going out in groups. Now it’s social media and smart phones, of course. Even teens are now spending far less time together than they did 40 years ago, girls even less time than boys.
Out the door at Cranborne Chase National Landscape. Photo by Miguel Sousa on unyoked.co.
On the downside, too much time spent solo can affect brain development in younger people. It can cause loneliness in anyone — very different from being alone, a real concern, especially in older individuals. On the upside, being without others allows you to develop your own interests, decompress from stress, and learn more about yourself without all the noise.
Where to Travel by Yourself
The illusion of being alone is fairly easy if you’re in the luxury market — think huts out on the water in Bora Bora, a private luxury treehouse in South Africa, an upscale tent in India. There are also remote places in countries where tourism is a click or two lower — Albania, Cambodia, and the Stans (aka the republics of Central Asia), to name a handful.
Postcard Cabins at Starved Rock State Park, Ottawa, IL. Photo on postcardcabins.com.
But escaping needn’t be so complicated or so costly. There are companies that offer small, efficiently designed huts you can stay in by yourself (or with carefully selected others). Often in secluded wooded areas, they are nonetheless reachable without a helicopter or security detail.
South Downs National Park, England. Photo by Will Darkin on unyoked.co.
Adventuring Into the Woods
Unyoked is a company that serves Australia, New Zealand, and the UK, offering over 100 cabins that are specifically designed to help people get out in nature more often, to slow down, and to immerse themselves somewhere unique and secluded. You can choose how far of a hike from your car you’d like and how isolated you’d like to be (called “spiciness levels”) and Unyoked offers research into how their particular experience works. There is a section about “The 3 Day Effect” which explains the cognitive and emotional benefits one can gain from 72 hours immersed in nature. Most cabins are large enough for two or more and would be quite roomy for one. There are often fire pits, picnic tables, and Adirondack chairs outside — and a shower. (No need to go feral and smelly just to get some me time.) Prices start at about $253/night.
South Downs National Park, England. Photo by Matt Buckley on unyoked.co.
And although they don’t take quite as psychological an approach, Postcard Cabins has small units throughout the US. While some will be in a group with other cabins, some are more remote. The idea is that you can be alone if you want to, or you can socialize more if that’s your scene. Prices begin at about $99/night.
Frequent TABLE contributor and frequent traveler Stephen Treffinger boarded a Viking cruise ship for a weeklong sojourn to Venice, Croatia, Montenegro, and Greece. Along with our envy, he racked up some incredible memories of some of the world’s most beautiful coastlines.
Food tasting excursion near Kotor, Montenegro. Photo by Jessica Kelly.
Cruising Through Europe’s Coastlines with Viking
In centuries past (and in several Merchant Ivory films), the Grand Tour took Europeans on a multi-leg trip that typically included Italy, accompanied by a family member, governess, or tutor. Today, these journeys are usually undertaken on a cruise ship, with arguably less grandeur — but less luggage and more freedom.
The Viking Venus off the coast of Dubrovnik, Croatia. Photo courtesy of Viking.
It was thus that I boarded a Viking ship in Italy for a week-long sojourn to Venice, Croatia, Montenegro, and Greece before flying home from Athens. I had done two prior sailings with Viking that took me to Egypt and Antarctica. Both had an intense focus, the former on history and archaeological sites, the latter on snow, penguins, and seals. Now, I was in for a more traditional trip, with a new city or even country each day.
Left: A fishing boat off of Mali Ston, Croatia. Right: The bell tower of the Cathedral of Saint Domnius in Split, Croatia.Photos by Jessica Kelly.
Exploration Through Viking Cruises
Before even stepping on board, I had picked a handful of excursions, mostly food-centric, that would take up the lion’s share of available time in any one place, and left other destinations free for roaming around. This seemed like a sensible approach, and proved to be an interesting way to keep things interesting.
A gondola on the Rio de S. Lorenzo in Venice, Italy. Photo by Jessica Kelly.
Venice
Since I had been to Venice a couple of times before and had toured most of the major draws, I opted to get lost and avoid the crowded center, ducking into an alleyway and drifting, ignoring my phone, for hours. I began with coffee in a place that looked like it had never seen a tourist. Then onto a cicchetti joint for open-faced sandwiches (sardines, salt cod) and a glass of wine at 10 a.m. (When in Venice and all.) I eventually made my way to a favorite painting, Titian’s Assumption of the Virgin that I’d first seen in person over 30 years before, and stood before it, in awe, for a remarkably long time before catching the boat back.
Left: Pre-mussels grappa in Mali Ston, Croatia. Right: Mussels for lunch off the coast of Mali Ston, Croatia.Photos by Jessica Kelly.
Croatia
In Croatia, in addition to some informative olive oil and wine tasting, there was an excursion to Mali Ston, an area near Dubrovnik that produces some of the world’s finest oysters. We motored out to a dock in the middle of the growing beds and watched our host shuck dozens of them in rapid succession as we sipped herb-infused grappa. We were served a handful of the local treasures with bread and white wine. Absolute heaven. The fact that almost none of these gems ever make it out of Croatia only added to our delight. Gilding the lily, the team then plucked ropes of mussels out of the water, cooked and served them in a delicious broth.
Afternoon flooding in St. Mark’s Square, Venice, Italy. Photo by Jessica Kelly.
Montenegro
It was raining when I disembarked in Kotor, Montenegro, where I had decided to again wander. Surrounded by fortresses, it’s an atmospheric place with stone paths and more than a few Catholic churches from its Venetian and Austrian rulers. It was far too slippery to hike up the long, steep stone staircase to St. John’s Fortress for the views. (I ran into some very fit guys from the ship who told me they had turned around-about because it was too perilous.)
Top Left: The Old Fortress in Corfu, Greece. Top Right: Ruins in Olympia, Greece. Bottom: A vineyard in Olympia, Greece. Photos by Stephen Treffinger and Jessica Kelly.
Corfu
In Corfu, on an overcast day, I ducked into a particularly beautiful church and stood in back, taking in an Orthodox service with its long responsoria, a call and repeat between the priest and congregation, and could have stayed there for hours. The next day, it was more olive oil and more wine (the region is lousy with excellent examples of both). Thus fortified and fulfilled, I got back on the ship, which would depart in the middle of the night for Athens.
Cooking class in Corfu, Greece.
Upon returning, I headed to the spa for my now established routine (sauna/cold plunge/steam/cold plunge) then return to my room for a nap in the miraculously comfy bed. I would dress up a little (but not that much) before heading out for an aperitif and dinner at one of several restaurants (variety being the spice of cruise ships), leaving it to chance most nights but almost running into and dining with someone I had met along the way, sharing stories of our day’s adventures while sipping wine and eating remarkably good food before drifting to sleep, only to wake up in another new place.
Ruins in Olympia, Greece.
Story by Stephen Treffinger
Photography Courtesy of Viking, Stephen Treffinger, and Jessica Kelly
Fine fat orbs of heirloom tomatoes are perfect for this baked dish. Hollowed out and then stuffed, they look especially jaunty with their jack-o-lantern style lids popping open. We stuff these orange, red, and yellow beauties with a Mexican-inspired mix of rice and fideos (vermicelli), and other lively flavorings.
What is Vermicelli in Our Baked Tomatoes’ Filling?
Beyond being simply a thin pasta, the inclusion of vermicelli (known as fideos once chopped and toasted) in our Baked Tomatoes filling plays a role in creating that traditional Mexican-inspired texture and flavor. We toast these very fine strands of pasta before adding them to the rest of the stuffing ingredients. This toasting step is key to getting the fullest flavor out of this recipe. It gives the fideos a slightly nutty undertone and helps them retain a crunchy bite rather than becoming mushy when they absorb the cooking liquids. The distinct texture and flavor of fideos makes this recipes more delicious than versions which use rice alone. It’s a clever way to add body and depth to the overall Mexican-inspired mixture inside these Baked Tomatoes.
Baked potatoes? Nah, we’ll take Baked Tomatoes instead!
Ingredients
Scale
2 tbsp unsalted butter
6 oz bulk Mexican chorizo
1 cup uncooked rice
½ cup crumbled vermicelli or fideos
1 medium onion, minced
1 large celery stalk, minced
1 garlic clove, minced
2½ cups chicken stock
1 tsp table salt, or more to taste
6 medium to large slicing tomatoes, 12 to 16 oz each
4 oz (about 1 cup) grated monterey jack or asadero cheese
1 heaping tbsp fresh cilantro
Handful of small tomatoes in contrasting colors, optional
Instructions
Preheat the oven to 350 degrees.
Warm the butter and chorizo in a large heavy saucepan over medium heat and cook until chorizo is browned.
Add the rice and vermicelli and sauté several minutes, until the rice is translucent and the vermicelli light brown.
Add the onion, celery, and garlic and continue heating for a couple of minutes, scraping up from the bottom, until the vegetables begin to soften.
Pour in the stock and sprinkle in the salt. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice and vermicelli are tender, about 18 minutes. Let the mixture sit covered at room temperature for 10 to 30 minutes.
Meanwhile, carefully slice off a “lid” of each tomato, by making a crosswise cut just above its shoulder. Reserve the tops. With a paring knife (or grapefruit knife) and teaspoon, cut and spoon out the flesh and seeds of each tomato, jack-o-lantern style. Discard the cores and seeds with any gel clinging to them.
Chop the spooned-out tomato flesh and stir it, the cheese, and the cilantro into the rice and vermicelli mixture.
Sprinkle the inside of each tomato with more salt.
Pour a thin film of olive oil into a cast-iron skillet or heavy baking dish. Fill each tomato with the rice and vermicelli mixture, mounding a bit of the mixture at the top, and place them in the skillet. (You will likely have more filling than you need. It makes a great side dish on its own, too.) Top each tomato with its lid. Arrange small tomatoes in spaces between the stuffed tomatoes. Pour a bit of olive oil over each tomato.
Bake the tomatoes for about 30 minutes, until tender and lightly colored. Spoon out and serve with some of the juices from the skillet.
Recipe andStory by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
The BLT may just be the best summer sandwich ever created but does it translate to pasta recipe? A BLT offers up a cool and warm crunch, and a melding of flavors — smoke, sweet, and tang — that keeps us coming back for more all summer long. That combo inspired this decadent spaghetti dish, taking advantage of those same tastes and textures in a slightly different package. Our recipe uses bacon bits (along with its drippings), arugula or spinach, and red grape tomatoes to beef up your usual pasta dish. Then, we even put crispy, crumbly breadcrumbs overtop as an ode to the bread that cushions this traditional summer sandwich.
The BLT Transformation: Why It Works So Well in Pasta
Much like a BLT sandwich, pasta dishes usually contain a variety of textural ingredients. You have the soft, sometimes dense noodles that mingle with tender yet crunchy tomatoes, leafy herbs and veggies, some type of protein, as well as just about any other ingredient you can think to add. Then there’s the creamy or oil component as a sauce for pasta that also crosses over into the sandwich realm. Think of an oil dressing for a BLT and compare it to the drizzle of olive oil we add at the end of this recipe.
Ditch boring old spaghetti and give this BLT Pasta a try instead!
Ingredients
Scale
12 oz spaghetti or bucatini
Kosher salt
1/3 cup heavy cream
2 tbsp olive oil, plus more for drizzling at the end, if you wish
Zest of 1 lemon
8 slices thick-cut bacon, sliced in 1-inch sections
1 cup dried panko or homemade bread crumbs
1 cup halved red grape tomatoes or other small red tomatoes
1 cup halved yellow or orange cherry or pear tomatoes, such as Sun Gold
2 big handfuls of arugula or spinach leaves
1 big handful basil leaves
Instructions
Cook the pasta according to the package directions. It should remain a little firm when done. Drain the pasta, saving about ½ cup of the cooking water, and pour the pasta into a broad bowl or rimmed platter. Toss the pasta with the cream, oil, and lemon zest.
Meanwhile, cook the bacon in a heavy skillet over medium heat until it is brown and crisp. Pour off 2 tbsp of the bacon drippings and reserve them.
Stir the tomatoes into the remaining drippings and sauté over medium heat for 1 minute, just to soften them. Add the tomatoes to the pasta and toss together. Add some of the reserved pasta water if the mixture seems dry.
Rinse out the skillet, dry it, and add to it the reserved 2 tbsp of bacon drippings. Stir the bread crumbs and toast over medium heat several minutes until golden brown and crisp.
Scatter bread crumbs over the pasta. Tuck arugula and basil leaves around the pasta. Drizzle with more oil, if you wish. Serve hot or room temperature.
Story by Cheryl Alters Jamison Styling by Julia Platt Leonard Photography by Tira Howard
