It’s too hard to settle on one winner of the “Favorite Squash of the Fall Season” competition, so we declared a tie between butternut and Kabocha. Each has the vegetal sweetness of late season squash, with different and equally appealing textures and nuances. Roast up a combination of both, adding notes of orange and aromatic spices. You’ll be glad you did.

ROASTED SQUASH WITH ORANGE AND SPICES RECIPE

INGREDIENTS

3 small Butternut squash

3 small Kabocha squash

1 orange, sliced thin

½ cup Liokareas Orange olive oil

2 tsp salt

¼ cup brown sugar

1 tsp harissa powder

1 tsp cumin

1/8 tsp cayenne

INSTRUCTIONS

Preheat the oven to 350 degrees.

Whisk together the oil, sugar, salt and spices.

Cut the squash in half and scoop out the seeds and fibrous matter.

Place about a tablespoon of the oil mixture in one of the squash halves, and rub it into the flesh. You don’t have to worry about the exterior rind. Repeat with the other pieces of squash.

Place a quarter of an orange slice into the “bowl” of each squash.

Bake on a baking sheet for approximately 30 min (or until flesh is fork tender).

Serve immediately.

Recipe and Styling by Keith Recker / Photography by Dave Bryce

Try these other delicious squash recipes:

Stuffed Winter Squash

Squash and Sage Calzone

Roasted Squash Tartine with Honey Mascarpone

FX’s hot show The Bear puts actor Jeremy White in charge of his family’s Chicago restaurant. His character, Carmine Berzato, is an accomplished chef whose skills are, shall we say, at risk of being overwhelmed by the basic business of making and selling Italian Beef sandwiches. He struggles to balance practical realities with his more dreamy approach to cuisine.

However, it is undeniable that a hearty sandwich dripping with goodness and layered with flavor can represent the pinnacle of deliciousness. This recipe for an Italian Beef sandwich can, with a minimal amount of advanced planning, deliver a simple slow-cooked meal… utilizing a few store bought shortcuts.

This beef sandwich knows no season — something the customers who form a line of the sidewalk outside Carmine Berzatto’s fictional restaurant would applaud! Put a few sandwiches together, individually wrapped in foil to keep them warm, grab your favorite beer, and head to the park for a cold-weather picnic. A great alternative to the hamburger, serve them at a casual weekend Summer gathering on the patio. Once the school year begins, these make a perfect quick meal between school and those piano lessons or soccer practice. And if you’re looking for something your game day buddies will love, add this recipe to your football tailgate menu, or enjoy them during halftime when watching the game at home.

ITALIAN BEEF SANDWICH WITH HOMEMADE FRIED PEPPERS RECIPE

INGREDIENTS

For the beef:

2 lb chuck roast from Goodness Grows Farm

1 packet italian dressing dressing mix

1 packet au jus gravy mix

1 tbsp Liokareas garlic olive oil

10 pepperoncini peppers

3 sprigs fresh oregano

INSTRUCTIONS

Place roast in the slow cooker and sprinkle the top with the Italian dressing mix and the au jus mix.

Place peppers on top of the mixes, and add the olive oil and oregano.

Cook over low heat for 8 hours and shred with two forks.

Save the cooking juices for dipping!

INGREDIENTS

For the fried peppers:

6 medium sized fresh banana peppers (hot or mild)

1/4 cup Liokareas garlic olive oil

1 tsp sea salt

INSTRUCTIONS

Cut the banana peppers into rings, fry them in 1 tbsp olive oil on high heat until they are soft and the outsides of the peppers get slightly brown. Season with salt.

Add peppers and remaining amount of olive oil to a mason jar.

Store in the fridge for up to 2 months.

To build the sandwich:

Add peppers, beef, and provolone cheese to a saute pan and cook until cheese is melted and has some crispy bits. Add to a toasty hoagie bun and serve with the au jus from the beef.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla

Try these other delicious sandwiches:

Bahn Mi-inspired Grilled Zucchini Sandwiches

Turkey and Granny Smith Apple Sandwich

French Onion Dip Sandwiches and Other Second Acts

We look at this recipe as the slightly sassy sister to the traditional chicken tortilla soup. You know the one. She’s not exactly brazen but definitely a little cheeky. Each bite of this substantial chowder brings you a sweet and creamy flavor on the front end, followed by a little kick on the back end, and is palatable for people with all levels of heat tolerance. It’s a fabulous choice for those cooler weather, soup night dinners.

CHIPOTLE CHICKEN CHOWDER RECIPE

INGREDIENTS

2 lbs boneless skinless chicken thighs from Goodness Grows Farm

1 can chipotle in adobo sauce

2 cups chopped onion

1 cup chopped carrots

1/2 cup chopped celery

1 tsp ground cumin

1 tsp dried oregano

6 cloves minced garlic

2 quarts chicken broth

2 russet potatoes, diced

1 can white hominy, drained

1 can yellow hominy, drained

1/2 cup heavy cream

1 cup chopped Roma tomatoes

1/4 cup fresh cilantro, chopped

1 tsp salt

1 lime, cut into wedges for garnish

INSTRUCTIONS

Remove 2 peppers and 1 tbsp adobo sauce from can and finely chop.

Heat oil in a large dutch oven over medium heat. Add chopped chipotles, onion, carrot, celery, garlic, and spices until soft.

Add broth and chicken and simmer until chicken is tender.

Remove chicken from the pot and shred with two forks, set aside.

Blend the soup together with a stick blender or normal blender until smooth.

Add diced potatoes and hominy to the pot. Simmer until potatoes are tender.

Add chicken back into the pot along with the heavy cream. Garnish with cilantro, tomato, and lime.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla

Try these other delicious soup recipes:

Vegetable Soup

Spinach Soup with Cashew Cream

Egg Drop Soup

TURKEY ALTERNATIVES
TABLE Magazine loves to break with tradition almost as much as it loves tradition itself. Under the right circumstances, getting off the wrong exit often yields unexpected gems and surprises. Wouldn’t it be lovely to treat your Thanksgiving dinner guests to one of these recipes? Dream of the possibilities for sides with a new palette of flavor profiles. We have and now we’re really hungry!

RACK OF LAMB WITH TRADITIONAL MINT SAUCE

CIDER-GLAZED PORK LOIN WITH ROASTED APPLES AND POTATOES

RED SNAPPER AND GREEN SPLIT PEA SALAD

CAULIFLOWER STEAKS WITH CURRY LEAF OIL AND RED WINE CHERRY SAUCE

MOM’S BEEF BRISKET…TWO WAYS!

This Thursday, November 10th, the Santa Fe Playhouse is partnering with Arroyo Vino for a modern retelling of an age-old tale that has held people captive for hundreds of years, Homer’s Iliad. Buy Tickets Here.

Although this Ancient Greek epic is considered to be one of the oldest works of European literature, it tells a story that touches on topics just as relevant now as they ever were: the never-ending struggles and battles, the heartbreak we experience when we lose a loved one, and the constant hope we hold for humankind to make the right decision. The Santa Fe Playhouse brings the story of the Trojan War to a modern audience. Actor Patrick Osteen plays a wandering bard – or in his own words a “spectator, or a war journalist who is trapped to tell this story [of war], throughout time, as long as war exists.”

Although the focus of this performance is the Trojan War itself, the playwrights include a long list of wars towards the end of the play, starting from the Trojan War and ending with one most recent: the Russo-Ukrainian War. Osteen says “this story is by no means old. It’s right here. We all know who ‘the Hectors’ are. We all know who ‘the Achilles’ are.” As he talks about the effects of war, what we are left with, and how blinding the feeling of rage can be, be it on the frontlines of war or being merely cut off on the highway, we are constantly reminded of our own stubborn submission to our emotions and how fragile our lives really are. Osteen asks us “Do you see?” And indeed we do.

Arroyo Vino is preparing an Ancient Greek-inspired meal for the event. Restaurant and bar manager Hannah d’Erico describes the menu for the night as “family-style food” meant to be shared – she considers this to be true to the Ancient Greek idea of family values and community.

While the meals that will be served at the event are made for the modern palate, there is nothing new about the idea of coming together with our loved ones around a table of food – this is in fact something the Santa Fe Playhouse and playwrights Lisa Peterson and Denis O’Hare hope to remind us of. Though An Iliad is primarily about the horrors of war, it is also about the beauty of brotherhood and a celebration of life. Arroyo Vino’s menu for the night is appropriate. As we gather to listen to the storyteller, Osteen encourages us to be merry for what we have.

The menu for the night consists of Roasted Beet & Orange Salad, followed by a Grilled Octopus appetizer, and a spread of Roasted Eggplant & Red Pepper. For your main course: Lamb Meatballs and Grilled Branzini. And for dessert: a Phyllo Apple Pie. Buy Tickets Here.

Story by Zhansaya Kuatzhan

There’s something very special about making dinner reservations. The ritual and joy of eating food prepared for you pale to the anticipation and satisfaction of knowing that there is a time and place reserved, just for you, to enjoy one of life’s simplest pleasures. Dining out for Thanksgiving may not be on your radar, but considering that this may be the first time you’ve gathered with friends and loved ones to break bread since the pandemic, it might be the best idea you make this holiday season. Leave the cooking to the pros this year; we have a list that may inspire your plans.

THANKSGIVING DINNER IN SANTA FE

***Please note that pre-fixe prices may not include tax, gratuity, and boozy add-ons.***

Compound Restaurant
$140.00 per person
There’s nothing not to love about The Compound Restaurant and Mark Kiffin’s vision for ever-evolving American cuisine. A cornerstone of the culinary landscape in Santa Fe’s Arts District on Canyon Road and elegantly located in the last surviving Alexander Girard-designed restaurant.

Coyote Cafe
$85 per person
Coyote Cafe & Cantina is one of Santa Fe’s most famous and celebrated restaurants & rooftop bars. With Chef Dakota Weiss at the helm, Coyote Cafe continues to be one of Santa Fe’s most iconic restaurants.

El Nido
$90 per person
From wood-fired pizza, steaks, and seafood cooked on the Argentine grill along with homemade pasta, El Nido offers highly skilled and refined dishes with new levels of comfort. Keep warm and enjoy one of three fireplaces in their dining rooms.

Restaurant Martin
$142.97per person
Chef Rios has been repeatedly honored for his innovative cuisine and combinations of flavors, colors, and presentation. His style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique.

Santacafe
$85 per person
Old~world elegance meets contemporary cuisine in a venue that boasts one of the best outdoor dining experiences in Santa Fe. Nestled in the charm and elegance of one of Santa Fe’s most beloved historical homes, Santacafé has been a restaurant icon for over 40 years.

TerraCotta Wine Bistro
$70 per person
TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th-century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. The restaurant features globally-inspired food, wine, and beer, utilizing local and regional foods.

Zacatlan
$85 per person
Zacatlán is the Nahuatl translation for “land with an abundance of grass,” and that is where the idea of Zacatlán Restaurant began. Zacatlán Restaurant preserves the traditions while bringing forth new flavors that incorporate Southwestern and Mexican influences.

Story by Gabe Gomez