We challenge you to come up with a better way to celebrate Cinco de Mayo, or any day of the year, than with these Pork Belly Tacos featuring Oyster Mushrooms and Pajeori.
Pork Belly Tacos Recipe
INGREDIENTS
1 lb pork belly, sliced to your preference (thick or thin) Sesame oil Black pepper 1 package oyster mushrooms 8 tortillas 9 large scallions (green parts only) ⅓ cup Kewpie mayo 2 tsp Doenjang paste Sesame seeds for garnish
Pour a little sesame oil over the sliced pork belly. Season generously with black pepper.
Sear the pork belly on a grill or cast iron skillet. Set aside.
Then, grill the oyster mushrooms in the same pan and set aside.
Thinly slice the green parts of your scallion lengthwise with a sharp knife. Combine all the ingredients for the pajeori marinade, but do not add to the green onions until you are ready to assemble the tacos.
Stir the doenjang paste and mayo together. Adjust the amount of the paste you use to your taste preference.
Heat your tortillas on a hot pan and assemble while still warm.
To assemble the tacos, spread the seasoned mayo on a tortilla, top with the pork belly, mushrooms, and the green onion pajeori. Garnish with some sesame seeds and enjoy!
Recipe by Veda Sankaran / Styling by Anna Franklin / Photography by Dave Bryce
Ever since I was a young girl reading the story of a racehorse in A Horse Called Wonder, I’ve dreamt of attending the Kentucky Derby. The flamboyant hats, the red-carpet-worthy ensembles, the signature mint juleps, the quest for the Triple Crown, and the rose drapes combine to create an iconic event, a celebration of Southern culture, and incidentally, the longest-running sporting event in US history.
A DIY Kentucky Derby Party Rooted in Sustainability
While attending the derby remains high on my bucket list, I’m also a big believer in making my own fun in the meantime. I’m not alone in my DIY-derby sentiment. If you’re lucky enough to be a close friend of Becca Ringham Myerburg and Mike Myerburg, you don’t have to travel to Kentucky for the first Saturday in May. You simply have to arrive at their home, where they have been hosting derby parties for decades. You do, however, have to wear the appropriate millinery.
Collecting Flowers the Right Way
Becca does come from a long line of Southern belles, and some things are sacred. Among those things: using locally and sustainably grown flowers to embellish your hat and your table.
The Kentucky Derby, known for its iconic crowns of roses, is often called the “Run for the Roses.” While you will see horseshoes, family heirloom julep cups, pecan pies, and a flight of bourbons at the Myerburgs’ derby party, you will not see a single rose. What you will see are the fruits of Becca’s labors as an organic flower farmer.
Making Eleven Mile Farm a Dream Come True
Sharing a passion for gardening and the outdoors, Becca and Mike dreamed of moving to a farm where they could learn about and practice sustainable growing methods while raising their family. They purchased a 50-acre farm and named it after a farmhouse located on the property that dates back to the late 1800s. According to an old map, it was called “Eleven Mile House” because it was located approximately eleven miles from downtown Pittsburgh, and very fittingly for a derby party, it was a stagecoach stop where patrons could water their horses.
The flower component of Eleven Mile Farm emerged after Becca took an online floral farming course. The following spring Becca turned a 25 x 50-foot plot of land into an experiment to answer the questions, “Can I do this?” and “Do I like this?” The answer was a resounding yes, and the farm has been growing ever since, as has Becca’s mission to educate others on the slow flower movement.
Support Local Growers at Your Kentucky Derby Party
Through her Instagram posts (@elevenmilefarm), flower sales, and workshops, she aims to highlight how challenging farming is, why we all need to support local growers, and how we can adapt more sustainable practices into gardening projects of all sizes. Her goal is to cultivate healthy soil, so she can grow the healthiest flowers possible. It turns out that healthy, locally-grown blooms look as, if not more, beautiful on wide-brimmed hats as red roses.
This spring, take a few cues from Becca and Mike, so you can celebrate the pomp and circumstance of a two-minute race. Then take a few more cues from Becca and Mike, so that your party can be part of something bigger: a movement to appreciate and support local blooms and all the hard work that goes into growing them.
Be sure to check out the farm’s website to learn more about their CSA bouquet program, workshops, and special events, or simply, to learn how you can buy local blooms to deck out your derby hat.
Tips to Host a DIY Kentucky Derby Party
To Eat: The Derby Grazing Board
Make like a winning racehorse, and … graze! A variety of fixings means your guest can pick and choose their own adventure, and nothing keeps up with the alcohol content of Mint Juleps more than an authentically Southern Wise County Biscuit with Pimento Cheese.
To Drink: The Quintessential Julep Station & A Pennsylvania Bourbon Flight
Kentucky and bourbon go together like, well, they go together like Kentucky and bourbon! However, the good folks at PA Libations would like to give Pennsylvania its fair share of the aged-and-oaked spotlight. They’ve rounded up a julep-worthy station from their tried-and-true collection, as well as some special releases. There’s always something new and interesting, so be sure to talk to an employee for the back stories, flavor profiles, and sustainability initiatives. A distillery that grows its own grains? Yes, please! palibations.com
Eight Oaks is a grain-to-glass distillery. It creates world-class spirits from the grains grown right on their farm in New Tripoli, PA, in the heart of the Lehigh Valley.
After purchasing an old Hershey company facility and renovating it into a top-notch distillery, their handcrafted approach to whiskey making has made them a fast-growing favorite across the Keystone State.
Liberty Pole Spirits, Bourbon (made with heirloom heritage Bloody Butcher corn), Rye Whiskey Peated Bourbon
In the heart of Washington County, where the infamous Whiskey Rebellion took place, the name is a reference to the liberty poles that were erected to protest the whiskey tax levied on distillers in the earliest days of the new republic during the 18th century.
Their Vatting House concept is an attempt to find some of the most delicious whiskey and spirits casks from Pennsylvania and around the world. Each product is unique and limited in quantity, giving an aspect of hunt-and-chase for each release.
A Classic Farm-Fresh Mint Julep
When serving a crowd, skip the muddling, and just pack each glass with a hearty bunch of farm-fresh mint.
To Entertain
Engage in some friendly wagers. Ask each guest to contribute a donation in the name of their charity of choice. Place all the competing horse names in a (stylish) hat, and have each party guest draw their “bet.” Whoever wins gets to donate the whole pot to the charity of their choice. Conversely, you can also play what the derby calls the “lucky longshots” and follow the same process to bet on the losing horse. Since everything goes to a good cause, it’s still a win!
Story and Styling by Quelcy Kogel Photography by Christine Armbruster
Warm and complex on the palate, this Smoked Bourbon Old Fashioned recipe offers an undeniably delicious and robust flavor. Whenever you’re craving a classic but want to take things up a notch, mix up this cocktail that offers a richer flavor. Not to mention, it only uses three ingredients for utter simplicity. Plus, you can store the excess demerara syrup you make for this cocktail to use in other drinks.
What is Demerara Sugar?
Demerara sugar is a type of unrefined cane sugar that’s known for its distinctive golden color and coarse texture. It’s minimally processed, which means it retains some of the molasses from the sugarcane juice. This action gives it a subtle caramel or toffee-like flavor. Unlike brown sugar, which adds molasses to white sugar, demerara sugar gets its flavor naturally from the molasses it retains during processing. This type of sugar is great for baking, adding to hot beverages, or sprinkling on top of desserts. But for our Smoked Bourbon Old Fashioned we turn it into a delectable syrup. You can find demerara sugar at Whole Foods Market or on Amazon.
Recipe by Dan Ball Styling by Keith Recker Photography by Dave Bryce
April showers seemed to have carried over to May — don’t let that stop you from exploring Pittsburgh!
Photo courtesy of City of Asylum
Jazz Poetry Month City of Asylum, May 3 to 31 City of Asylum’s International Jazz Poetry Month kicks off Wednesday, continuing the tradition of celebrating “experimentation, collaboration, and connection between art forms and between artist and audience.” View the performances from over 50 artists in person or online.
Photo courtesy of Contemporary Craft’s Facebook
Meet the Makers Contemporary Craft, May 5 You’ve seen their work at Contemporary Craft’s store; now meet the creatives behind the creations. Artists local to the Pittsburgh area — including glass artists Drew Kail and SaraBeth Post, jewelry artists Tammy Schweinhagen and Maia Leppo, and basket maker Dan Brockett — will be available to chat about their art and practice as well as share demos.
Installation view of Lyndon Barrois Jr., Guardians Gate (Farfanicchio), 2022, and Masters of Fine Arts, 2011/2022.
Lyndon Barrois Jr.: Rosette Carnegie Museum of Art, May 5 to August 27 Through film stills, posters, sets, and props, Pittsburgh-based artist Lyndon Barrois Jr. explores the heist genre and acts of art conservation and forgery in his newest exhibition. He asks the question, “How can the preservation of a thing lead to it being replaced with its simulation?” Running until August, the exhibition opens with an artist talk and celebration this Thursday at 6 p.m.
Photo courtesy of Phipps Conservatory
Flowers Meet Fashion: Inspired by Billy Porter Phipps Conservatory, May 6 to June 25 As the name suggests, horticultural displays intersect with fashion designs in Phipps’s latest flower show — all inspired by local icon Billy Porter’s work as a singer, composer, actor, and more. Prepare for the term bespoke to be taken to an all-new level.
Photo courtesy of Kelsa Blaine
Flowers & Freedom Workshop Fulton Commons, May 6 Alexa, play “Flowers” by Miley Cyrus. During this workshop hosted by Shatter Studios Kelsa Blaine, enjoy a garden-themed brunch featuring floral-themed cocktails and mocktails before taking part in a conversation about the meaning of freedom and creating a floral arrangement with flowers from The Farmer’s Daughter.
Photo by Sam Levy
Hanya Yanagihara Carnegie Music Hall of Oakland, May 8 If you ever feel like crying, pick up Hanya Yanagihara’s acclaimed bestseller A Little Life. The novel, which won the Kirkus Prize in 2015, stunned the literary world, leaving readers craving more Yanagihara. Last year the author released another sweeping epic: the three-century-spanning tour de force, To Paradise. Yanagihara discusses the newest book as part of Pittsburgh Arts & Lecture’s Ten Evening series.
Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be a fantastic meal in and of themselves. TABLE’s Italian correspondent, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she once lived, with the culinary wisdom of Europe, where she was born and raised and currently resides. Buon appetito!
This quick and easy side dish uses only a few basic ingredients but turns out super delicious. Adding the fried onion is optional but gives the dish extra crunchiness.
Can I Make This Dish for Non-Vegetarians?
For a non-vegetarian option, cook 3/4 pound diced bacon in a skillet until browned and then transfer it to a paper towel to drain. Cook Brussels sprouts in the bacon fat and follow the recipe. Add back the bacon towards the end and serve, omitting the onion.
Built like a gin and tonic, this spritz combines the bright, floral flavors of hibiscus syrup, mint, fizzy soda water, herbal gin, and a zing of lime juice. It’s an easy-drinking, warm-weather sipper meant for end-of-summer celebrations.
This cocktail also responds well to improvisation! If it’s too sweet, cut out the simple syrup. Or, swap the plain syrup for a raspberry-infused variety. Emphasize the floral notes of hibiscus by adding in a touch of elderflower liqueur, or play to the garden feel by throwing in a few leaves of basil.
Recipe by Maggie Weaver Styling by Keith Recker Photography by Dave Bryce
The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward.
The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward. And you would be right to imagine that the taste and fragrance of orange take center stage in this impossibly moist and scrumptious cake.
Orange Olive Oil Cake Recipe
INGREDIENTS
1 1/3 cups Liokareas Orange Olive Oil
3 eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated orange zest
1 finely sliced orange
1/4 cup orange freshly squeezed juice
1 tsp lemon or orange extract
2 tsp ground cardamom
1/4 tsp poppy seeds (optional)
1 3/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup lemon curd
INSTRUCTIONS
Preheat oven to 325F. Grease a loaf pan and line it with parchment paper. Brush the paper with butter. Arrange thin orange slices on the bottom of the paper-lined pan. If desired, sprinkle some poppy seeds into the spaces in between the slices. Set aside.
In a mixing bowl, beat olive oil and eggs together. Add milk, orange zest, orange juice, orange extract, and cardamom, and beat together. Once well combined, add sugar and beat for a minute more.
Now add flour, salt, baking powder, and baking soda and beat on low just long enough to blend.
Pour batter gently into the pan so that you don’t disturb the orange slices. Bake for 60 minutes. Test with a wooden skewer and continue to bake until the skewer emerges clean from the loaf.
Remove from oven. Gently insert a spatula between the paper and the pan to loosen. Let cool to room temperature before lifting the loaf out of the pan. Gently and slowly remove the parchment paper. Flip over onto a platter so that the orange slices are on top.
Warm the lemon over a low flame, stirring until it is loose and glaze-like. Spoon over the top of the loaf, letting the lemon curd drip generously down the sides.
Serve with a dollop of whipped cream. Garnish with edible flowers or fresh citrus zest.
RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE
Chef Sarah Lujetic‘s nostalgic fruit dip is a throwback to the 1980s classic, an oh-so-simple and sweet solution to snack time that will satisfy your kids’ cravings and make mealtime fun. Build your fruit board on a wooden cutting board, overflow it with fruit goodness, and let the kids dig in. Feel free to substitute Greek yogurt for the whipped cream, too.
1 cup marshmallow fluff
6 oz strawberry cream cheese (whipped) and room temperature
INSTRUCTIONS
Whisk together rapidly for 3 minutes until the lumps are worked out. You can make this the night before, and it will last in an airtight container for up to a week.
Recipe by Sarah Lujectic
Styling and Photography by Star Laliberte
Get a healthy taste of Italy with this delicious Carrot Bolognese recipe.
Get an early start to your seasonal fall comfort classics with this delicious Carrot Bolognese. If you’re always looking for something new to add to the dinner table, Chef Curtis Gamble constructed this healthy Bolognese recipe based on soffritto—a finely diced mix of onion, celery and carrot. This trio starts us off on a journey towards the famous flavors of Bologna, Italy. Packed with nutrients and flavor, it’s perfect for any meal. This recipe makes a 6-quart instant pot worth while and freezes incredibly well.
Marcella Hazan’s Lasting Impact
Marcella Hazan, Italian mother, cookbook author and food writer, has introduced cultures around the world to her famous bolognese sauce recipe. Hazan has influenced the foundation for many modern recipes like it through her her cookbook “The Classic Italian Cookbook” (1973). She is featured on a PBS documentary, “Marcella“, that premiered on July 11th that shares the story of her culinary success.
The use of carrots in this tasty Italian dish serves as a savory alternative to the classic tomato. The use of carrot as a base provides a rich flavor that has been popular in kitchens around the world since the 1890s. There are many ways to personalize the texture of your sauce from shredded carrots to small chunks. This dish is famous for its versatility in flavor and in its reduced acidic tone.
With this recipe, the tomato paste renders in the familiar, sweet taste mixed with the carrot and soy. With individual preference, your choice of noodle is endless. Pre-packaged or homemade pasta from scratch, try it all!
Chef Gamble’s reinvention of this dish combines a veggie-motivated appeal that fits right on any menu. The dish reflects Italy’s culinary originality while delivering a modern, diverse taste. This dish melts in your mouth! It’s vegetarian friendly and the perfect addition to any fall evening.
Story and Styling by Keith Recker Food and Recipe by Chef Curtis Gamble Photography by Dave Bryce
a carefree whipped feta dip with blistered tomatoes
The food processor does all the serious work of turning feta, cream, roasted garlic and black pepper into a luscious Whipped Feta Dip. Grill or broil some fresh cherry tomatoes from your local farm or farmers’ market, toast some bread, and pour glasses of wine for the guests. You’ll love this carefree appetizer.
Can You Make This Recipe Without a Food Processor?
You can make this Whipped Feta Dip without a food processor but you’ll have to use some man power for mashing and whisking. Start by making sure your feta is crumbled and at room temperature. This way, as you thoroughly mash the feta with a fork, it will be easier to work with and help you get it as fine as possible. Then, in a separate bowl, you’ll whisk the heavy cream until it forms soft peaks. After that, you’ll combine the rest of the ingredients into the mashed feta. Finally, gently fold in the whipped heavy cream to keep the airiness and creamy texture.
Creamy, salty feta and juicy, blistered cherry tomatoes create an effortless dip for your guests.
Ingredients
Scale
8 oz feta cheese
½ cup heavy cream
¼ cup water
½ tsp black pepper
4 cloves garlic, roasted
2 cups cherry tomatoes
¼ cup extra-virgin olive oil
1 tsp sea salt
Instructions
Preheat oven to the broil setting.
In a food processor, add feta, heavy cream, water, pepper, and roasted garlic. Whip until the mixture is smooth and creamy. Place in serving dish and set aside.
Toss tomatoes with olive oil and salt, place on a sheet pan and broil (or grill) just until the tomatoes start to blister. Place on top of whipped feta, drizzle with more olive oil, and serve with crusty bread.
Recipe and Styling by Anna Franklin Story by Keith Recker Photography by Dave Bryce
