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Your February 2026 Horoscope for the Full Moon in Leo

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A tree sits on a snowy February hill with a full moon peaking over the tree.

The Full Moon on February 1 rises in Leo, illuminating questions of authority, visibility, and personal sovereignty. Full Moons heighten awareness and bring matters into view, often through tension – between inner needs and outer demands, personal will and shared reality. Emotions tend to run closer to the surface, and interactions can feel charged, shocking, or revealing. This lunation can be used proactively to clarify where you stand, what you’re responsible for, and what you’re asking others to recognize.

Leo sharpens these themes by centering everything on the heart. As the sign of the Sun, Leo represents vitality, command, and the capacity to act from an inner core of conviction. Its power comes from presence rather than persuasion. Leo operates best when it has a clear role, domain, or territory where authority feels natural and self-expression is welcomed rather than negotiated.

Unlike the other fire signs, Leo is fixed and bestial. Its strength builds slowly but holds firmly once engaged. Decisions made under Leo skies tend to be wholehearted and difficult to reverse. This produces generosity, confidence, and creative leadership when security is strong. When it is not, the same force can harden into defensiveness, territorial behavior, or struggles over control and recognition.

The Full Moon in Leo is direct and uncomplicated. It prefers straightforward expression and clear lines of responsibility. This supports leadership and decisive action, while also exposing limits around shared space, resources, and cooperation. You can count on this lunation to highlight where confidence keeps things in motion, and where it presses too hard.

At its best, this lunation encourages actions rooted in self-trust and creative purpose. Growth comes through aligning will with responsibility, and allowing the heart to lead without eclipsing others.

Recent Pressure and Negotiation Between Venus and Mercury, Mars, and Pluto

The Full Moon arrives with significant recent activity still lingering in the background. Mars’ conjunction with Pluto has compressed pressure over the past stretch of time, intensifying ambition, resolve, and questions of control. This has been an influence that operates below the surface as much as above it, pushing situations toward irrevocable decisions or exposing where power dynamics were already strained. For many, the past weeks have involved confrontation with limits – personal, relational, or structural – and a heightened awareness of what is at stake when authority or autonomy is challenged.

Running alongside that intensity, Mercury’s conjunction with Venus has shaped how those pressures have been communicated and managed. Conversations have carried unusual weight, and tone has mattered as much as content. Words have been used to smooth, negotiate, or preserve connection, even where underlying tensions remained unresolved. This alignment has favored diplomacy, charm, and aesthetic coherence, while also revealing where agreement rested on presentation rather than substance.

What Does it Mean?

Taken together, these recent influences describe a familiar situation: strong pressure to move things forward paired with a parallel effort to keep exchanges civil and workable. Some issues have been pushed directly. Others have been talked around, softened, or temporarily contained. That combination leaves a sense of momentum without full resolution, and of conversations that have carried more weight than their surface tone might suggest.

The intensity of these transits hasn’t disappeared, and neither has the careful handling of words and relationships that followed it. Watch who is taking up space, who is being recognized, and where responsibility is sitting. Leo brings attention back to the center of the room, to roles that can no longer stay implied or indirect – this may help resolve lingering doubts.

This lunation features many separating aspects, and few applying ones: that usually suggests it will introduce less new pressure, and leave space for where recent efforts have landed. Decisions made under strain, compromises reached through diplomacy, and desires that have been carefully managed shouldn’t be kept in the background. Following on from the Full Moon in Cancer, Leo shifts things toward owning actions and consequences both.

A Rare Chance for Something Useful: Saturn Sextile Uranus

Running quietly beneath the louder dynamics of recent weeks is a rare and steadier influence: Saturn in supportive aspect to Uranus. Because both planets move slowly, this alignment unfolds over a long stretch of time rather than announcing itself in a single moment. Its effects are subtle but durable, shaping conditions rather than events.

Saturn and Uranus rarely cooperate easily. One is concerned with limits, responsibility, and what holds over time. The other introduces disruption, experimentation, and the pressure to modernize. In this configuration, those impulses find a workable relationship. Change can be experienced in a way that’s less reactive and more intentional. Innovation benefits from a bit more structure. Adjustments that might otherwise feel destabilizing can arrive with a clearer sense of timing and containment.

This background pattern supports reform that is neither cosmetic nor reckless. Systems under strain can be modified without being torn apart. New ideas find practical application under the auspices of this aspect, and unconventional approaches earn credibility through results rather than spectacle. This sextile favors changes that are built to last and improvements that respect both necessity and possibility.

The Moon on Dubhe, the Back of the Great Bear

This Full Moon also aligns closely with Dubhe, the leading star of Ursa Major, a constellation long associated with strength, vigilance, and the burden of responsibility. Dubhe sits on the back of the Bear and was traditionally understood as a star connected to bearing weight – carrying loads, holding position, and staying upright under pressure. As one of the “pointers,” it has also been linked with orientation and guidance: knowing where north is, and helping others find it too.

With the Moon here, these themes land in ordinary, lived experience. Emotional responses may center on duty, protection, and what you’re carrying for others, whether by choice or by necessity. This can show up as heightened sensitivity around obligations, leadership roles, or being the one others lean on when things feel unstable.

Dubhe’s influence is steady rather than subtle. It favors direct engagement and endurance over retreat. At the same time, it brings awareness of limits. The Moon’s contact highlights where responsibility is being taken on personally, and where that weight may need to be redistributed or acknowledged more openly.

Seasonal Guidance: Mid-Season Check-In

We’re now well into the body of winter, when cold and moisture settle in and the pace of life naturally slows. This is the season of holding rather than building – keeping routines running, preserving warmth, and avoiding unnecessary strain. Progress continues, but quietly, through upkeep and repetition. Think less about expansion and more about what keeps the household, the body, and the mind functional through long nights and short days. Regular meals, steady sleep, and simple routines matter more than ambition right now. Winter rewards those who work with limits instead of pushing against them.

Fire Signs (Aries, Leo, Sagittarius)

Cold, damp conditions pull heat away quickly, so warmth has to be maintained deliberately. Favor cooked foods, soups, grains, and moderate spice. Exercise works best when it’s brief and purposeful – strength, resistance, or steady walking – rather than anything that leaves you depleted. Long gaps between meals or irregular sleep drain energy faster than usual. Social life is still important, but smaller gatherings suit the season better. When warmth is conserved and effort is measured, motivation stays intact without burning out.

Earth Signs (Taurus, Virgo, Capricorn)

Mid-winter suits your preference for routine, but stiffness can creep in if days become too repetitive. Gentle movement helps: stretching, walking, light mobility work. Heavier foods are fine, especially with fats and oils, but balance them with warmth and digestion-friendly meals. Keep living spaces aired and orderly without overworking them. Small maintenance tasks done regularly prevent larger problems later. This is a good time to simplify schedules and focus on what reliably supports health and work.

Air Signs (Gemini, Libra, Aquarius)

Cold and damp conditions can dull circulation, both physical and mental. Keep days structured with clear start and end points. Regular movement is good to keep front of mind – walking, light cardio, anything that keeps blood moving. Warm drinks help more than cold ones. Too much screen time or abstract thinking can fog focus, so mix conversation with something tangible: writing by hand, cooking, or shared tasks. Social contact works best when it’s steady rather than scattered.

Water Signs (Cancer, Scorpio, Pisces)

Moisture accumulates easily in winter, so warmth and rhythm are key. Favor regular mealtimes, warm foods, and consistent sleep. Long baths, gentle heat, and layered clothing help keep the body comfortable. Emotional energy benefits from simple outlets – routine check-ins, creative habits, or quiet companionship – rather than letting everything pool internally. Avoid extremes of isolation or over-giving. When days follow a predictable rhythm, sensitivity stays workable and supportive rather than heavy.

Sabian Symbol for 13° Leo: Human Soul Awaiting Opportunity for Outward Manifestation

At this Full Moon’s degree, the image points to something internal that has reached readiness without yet taking shape in the world. The emphasis isn’t on inspiration itself, but on the conditions required for expression. A capacity, intention, or sense of purpose exists, formed enough to act, but still dependent on timing, placement, and circumstance.

Read practically, this symbol describes the space between preparation and execution. Skills have been learned, instincts sharpened, and limits tested. It’s time for contact with real situations – work, relationships, responsibilities – where those inner resources are put to use in ordinary decisions, sustained effort, and follow-through.

This image favors translation over reflection. Inner conviction gains meaning when it enters daily life: taking responsibility, committing to a role, or standing visibly behind what you’ve already developed. Progress requires action!

What Might February 2026’s Full Moon in Leo Mean for Your Sign?

Aries

The Leo Full Moon highlights the contrast between private stability and outward expression. Home and family matters set the baseline, shaping how much energy you have to spend elsewhere. From that footing, creative impulses and desire for enjoyment rise quickly. Romance, hobbies, or time with children feel more emotionally charged and satisfying, but kneejerk reactions may be stronger than usual, too. The key is pacing pleasure against responsibility. When domestic foundations are tended to, play and self-expression land more cleanly and with fewer complications.

Taurus

This period places professional realities squarely in view. Conversations around work, responsibility, and long-term direction are a bit more salient than usual, and your choices are more visible than they may feel. How you present ideas, handle authority, and manage expectations will shape momentum. Recognition grows through steadiness and competence, more so than through display alone. Progress comes from showing up prepared, speaking plainly, and letting results speak for you. Small decisions around structure, timing, and tone have lasting effects on how your role is understood.

Gemini

This is a good time to prove to yourself that ideas can turn into something usable. Big-picture thinking, learning, or long-range plans feel compelling, but attention also falls on what those pursuits actually cost and support. Money, time, and personal resources become part of the conversation. Enthusiasm carries you far, but follow-through matters more than theory right now. When insight is paired with practical limits – budgets, schedules, real commitments – confidence grows. You’ve got intrinsic genius, fair enough; but ground inspiration in what you can realistically keep in motion.

Cancer

Attention is being brought to what supports you in concrete terms – namely, your income, possessions, and the habits that give your life stability. With Jupiter amplifying your presence, confidence grows easily, and so does appetite for more. With this lunation, the question is how expansion is funded and sustained. Spending, commitments, and promises benefit from a second look. Growth feels best when it’s grounded in what you actually have, not what you hope will appear later. Steady choices around resources reinforce confidence far more than bold gestures.

Leo

With the Full Moon in your sign, attention turns outward through other people. Much of the current activity gathers in the partnership area of life, bringing conversations, negotiations, and shared decisions into focus. Exchanges carry weight, and how you listen matters as much as what you say. This is a period where ideas, affections, and intentions only take shape through real interaction. Agreements, collaborations, or renewed commitments make inner convictions visible. Progress comes from meeting others directly, working things out in practice, and letting relationships show you how your will operates in the world.

Virgo

This Full Moon brings attention to how daily systems connect to longer-term aims. Work routines, health habits, and small obligations take on added significance as they feed into broader goals and group commitments. Efficiency matters, but so does your own health and burnout meter. Interactions with colleagues or collaborators highlight where cooperation helps and where adjustments are overdue. When was the last time you considered refining methods rather than adding more tasks? When everyday practices are kept workable and consistent, they support the wider networks and aspirations you’re investing in.

Libra

Public life and social networks are coming into the same frame this lunation. Professional visibility increases, and with it, expectations about where you stand and who you represent. At the same time, friendships, groups, or long-term aims carry more emotional weight than usual. Invitations, alliances, or shared projects can open doors, but they also reveal where loyalties and priorities differ. A question for you to consider: which connections genuinely support your direction and which ones stretch resources too thin? Choices around time, commitment, and reputation shape how far opportunity can realistically extend.

Scorpio

Attention settles a little closer to home for you, both literally and mentally. Conversations turn inward, circling family matters, living arrangements, or long-standing emotional patterns that shape how you operate day to day. Comfort and stability will count more than momentum, and small domestic decisions carry outsized influence. Changes made behind the scenes – reorganizing space, adjusting routines, tending to private relationships – quietly reinforce your foundation. Set visibility aside for a moment and focus on durability, making sure the base you’re standing on can support whatever comes next.

Sagittarius

It’s time to emphasize how beliefs intersect with dependency and trust. Big ideas, long-range plans, or educational pursuits feel energizing, but they’re closely tied to shared resources, obligations, or emotional entanglements. Support from others may be available, though it comes with conditions that deserve careful attention. Conversations around money, commitments, or deeper motivations can shift perspective quickly. Insight grows through recognizing where independence is real and where cooperation is unavoidable, and by handling those intersections with honesty rather than assumption.

Capricorn

The Leo Full Moon highlights shared territory for you – finances, obligations, and the quieter dynamics that shape trust. Encounters with others carry more depth than usual, and exchanges may touch on matters that aren’t easily compartmentalized. Jupiter’s presence in your relationship house can broaden perspective, bringing useful allies or clarifying where cooperation truly works. Let it! Attention to boundaries, debts, and long-term commitments helps keep things workable. Consider addressing what’s mutual and intertwined with honesty, rather than managing everything alone.

Aquarius

This Full Moon highlights how visible you’ve become lately, and how much of that presence is self-directed. With several influences emphasizing your own voice, appearance, and initiative, momentum builds through personal decisions rather than negotiation. You’re more noticeable, more expressive, and more inclined to act first and explain later. Ideas move quickly from thought to speech to action. The challenge is pacing – not everything needs immediate output. When intention is paired with restraint, your confidence reads as steadiness rather than urgency, and your direction becomes easier for others to follow.

Pisces

You’ll experience a strong 5th and 12th house emphasis this Full Moon which draws a line between what’s been held privately and what wants expression. Quiet reflection, creative incubation, or emotional processing has been underway for some time, largely out of view. Now, enjoyment, romance, or creative output starts to pull forward, asking for space in daily life. As things emerge, you’ll benefit from gentle handling rather than full exposure all at once. When private insights are given a practical outlet – a project, a conversation, a shared pleasure – they become edifying rather than overwhelming.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves
Photo Courtesy of Pascal Debrunner

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Kimchi Butter

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Sliced steak topped with a scoop of orange kimchi butter and garnished with scallions and sesame seeds, surrounded by fresh ingredients including ginger, sliced cucumbers, and radishes.

First of all: did someone say butter? Yum. Second: kimchi is delicious! Traditionally made from lacto-fermented cabbage seasoned with salt and gochujang pepper, it is available at many Asian grocers but we’re going local with Sambok Korean Grocery. Once you have enjoyed the “mother” version, branch out to other types of kimchi made from a wide range of vegetables and spices. Make them all into Kimchi Butter, which you can slather on to slices of steak, toss into a dish of potato noodles or a seaweed salad, or drizzle over roasted pork or fish. Once you get started, you won’t be able to stop! This Kimchi Butter could also be your “gateway” to other compound butters, all of which up the lusciousness quotient at the wintertime dinner table.

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Sliced steak topped with a scoop of orange kimchi butter and garnished with scallions and sesame seeds, surrounded by fresh ingredients including ginger, sliced cucumbers, and radishes.

Kimchi Butter


  • Author: Rafe Vencio

Description

Kimchi Butter is a tasty mix of soft butter and tangy kimchi, perfect for adding bold flavor to meats, noodles, or salads. 


Ingredients

Scale
  • 1lb unsalted Butter, softened at room temperature
  • 1 pint raw kimchi from Sambok Korean Grocery, or your preferred brand, minced


Instructions

  1. Drain and squeeze excess liquid from kimchi and mince finely. Reserve liquid for another recipe.
  2. Using a food processor, pulse soft butter and kimchi until well combined.
  3. On a sheet of plastic wrap, spoon butter into a log and roll plastic into a cylinder. Hold both edges and roll log onto the table to tighten the cylinder. Tie at both ends or tuck under to seal. Refrigerate butter until firm.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

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Filipino White Adobo Seafood Bouillabaisse

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Filipino White Adobo Seafood Bouillabaisse featuring sautéed scallops, prawns, clams, and mussels on a bed of white garlic rice puree, garnished with fresh dill and fennel.

Simple to make, but complex on the palate, this Filipino White Adobo Seafood Bouillabaisse is a puree of Primrose Farm Pickled Garlic from The Farm at Emerald Valley, cooked white rice, olive oil, and pickling liquid. It serves as a flavorful bed for sauteed scallops, prawns, clams, and mussels. Garnish with chopped scallions, dill, and fennel. Sprinkle with black pepper and perhaps a touch of sugarcane vinegar. Serve with slices of warm, buttered baguette and a fresh green salad. Pair with Louis Jadot Steel Chardonnay, or another crisp and classically clean white.

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Filipino White Adobo Seafood Bouillabaisse featuring sautéed scallops, prawns, clams, and mussels on a bed of white garlic rice puree, garnished with fresh dill and fennel.

Filipino White Adobo Seafood Bouillabaisse


  • Author: Rafe Vencio

Description

Filipino White Adobo Seafood Bouillabaisse blends garlicky adobo puree with fresh shellfish for a rich, flavorful dish. 


Ingredients

Scale
  • 16 oz Primrose Farm Pickled Garlic from The Farm at Emerald Valley, drained, liquid reserved
  • ½ cup cooked white rice
  • Olive oil as needed
  • 1 bay leaf, fresh or dried, chopped or crumbled
  • 2 lb mussels
  • 2 lb clams
  • 1 lb prawns or shrimp
  • ½ lb fresh scallops
  • Baguette and butter


Instructions

  1. In a blender, combine all ingredients except seafoods. Puree, using olive oil and a little of the reserved pickling liquid to thin the garlic into the consistency of a sauce. The mixture should coat the back of the spoon without running.
  2. Heat a pan or skillet. Season seafoods with salt and pepper. Add olive oil to hot pan and sauté seafoods until cooked through. Remove scallops and prawns early and cook shellfish until they opens. Discard any shellfish that do not open.
  3. Ladle the white adobo puree onto plates. And arrange seafoods on top. Garnish with herbs.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

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Spicy Giardiniera Pimento Cheese

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A rustic seafood platter featuring steamed prawns, mussels, and clams topped with Spicy Giardiniera Pimento Cheese, served on beds of colorful legumes and garnished with fresh herbs and lemon.

This riff on pimento cheese takes a crowd-pleasing favorite to a new level. The spice and vinegar of Italian giardiniera add a note of acidity that the traditional version lacks, making it a delicious condiment for a cocktail-hour board of seafood. Vencio serves up steamed prawns, clams, mussels, and squid with Spicy Giardiniera Pimento Cheese, accompanied by red beans and rice garnished with fresh chopped herbs, lemon, and rockweed. For this recipe he uses local Portogallo Spicy Giardiniera from Pennsylvania Mac Co. We recommend you pair this delectable menu with a pitcher of dry, ice-cold martinis. The combination will make for a very happy Happy Hour.

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A rustic seafood platter featuring steamed prawns, mussels, and clams topped with Spicy Giardiniera Pimento Cheese, served on beds of colorful legumes and garnished with fresh herbs and lemon.

Spicy Giardiniera Pimento Cheese


  • Author: Rafe Vencio

Description

Spicy Giardiniera Pimento Cheese is a bold twist on the classic spread, mixing creamy cheese with tangy, spicy giardiniera. 


Ingredients

Scale
  • 1 pt Portogallo Spicy Giardiniera from Pennsylvania Mac Co., minced
  • 12 oz shredded sharp cheddar
  • 1 cup cream cheese, softened
  • ½ cup canned pimentos, minced
  • ¼ cup mayonnaise
  • ½ tsp smoked paprika
  • ½ tsp cayenne
  • 1 tsp Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt


Instructions

  1. Drain and squeeze excess liquid from giardiniera. Mince giardiniera. Reserve liquid for another recipe.
  2. Using a food processor, combine all ingredients except giardiniera. Pulse until well combined. Then add giardiniera and pulse until mixed well.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Smokey Chipotle Pepper Jelly Ceviche on Tostada

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A fresh red snapper ceviche tostada topped with sliced avocado, radishes, and red onion, surrounded by raw ingredients like limes, dried chipotle peppers, and snapper filets.

Start this quick and easy ceviche recipe by procuring fresh red snapper filets from your favorite local fishmonger. Then whisk together freshly squeezed lemon and lime juice with delicious Smokey Chipotle Pepper Jelly from The Pickled Chef. Season with salt and pepper. Marinate the fish in the mixture for 30 minutes. Voila: you have ceviche! The rest is even easier: chop a handful of cilantro. Slice tomatoes, red onions, avocados, radishes, and any other delicious fresh veggies you enjoy. Creatively pile it all on tostadas. Bon appetit!

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A fresh red snapper ceviche tostada topped with sliced avocado, radishes, and red onion, surrounded by raw ingredients like limes, dried chipotle peppers, and snapper filets.

Smokey Chipotle Pepper Jelly Ceviche on Tostada


  • Author: Rafe Vencio

Description

Smokey Chipotle Pepper Jelly Ceviche on Tostada combines fresh snapper with citrus and smoky pepper jelly for a zesty kick. 


Ingredients

Scale
  • 8 oz Smokey Chipotle Pepper Jelly from The Pickled Chef
  • 1 cup lemon
  • 1 cup lime juice
  • 1 tbsp Kosher salt
  • ½ tsp ground black pepper
  • ½ lb Snapper filets


Instructions

  1. In a non-reactive bowl, add all ingredients except fish. Whisk well to combine.
  2. Add snapper filets. Coat thoroughly in jelly and citrus mixture.
  3. Cure fish in marinade for at least 30 minutes.
  4. Serve on tostadas.
  5. Garnish to taste with fresh chopped cilantro, fresh minced garlic, ground dried chipotle peppers, sour cream, tomatoes, avocados, crumbled cotija cheese, and thinly sliced red onions and radishes.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

HoneyRum Strawberry Jam Semifreddo Tart

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HoneyRum Strawberry Jam Semifreddo Tart in a graham cracker crust with a single slice removed, surrounded by fresh strawberries, whipped cream, and honeycomb.

Does making a semifreddo feel intimidating? Chef Vencio makes it easy. Whisk together HoneyRum Strawberry Jam from Maple Street Jam in a double boiler with egg yolks and salt. Fold in some whipped cream. Fill a graham cracker crust. Freeze it. Voila! This show stopping dessert requires no special technical skills and does not require a lot of prep time. Making it the day before you plan to serve it gives the dessert plenty of time to set in the freezer. You will enjoy the compliments of friends and family…as well as the delicious taste of a slice or two for yourself.

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HoneyRum Strawberry Jam Semifreddo Tart in a graham cracker crust with a single slice removed, surrounded by fresh strawberries, whipped cream, and honeycomb.

HoneyRum Strawberry Jam Semifreddo Tart


  • Author: Rafe Vencio

Description

HoneyRum Strawberry Jam Semifreddo Tart is a creamy frozen dessert made with sweet jam and whipped cream in a graham cracker crust. 


Ingredients

Scale
  • 8 oz heavy cream (about 1 cup)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1/3 cup HoneyRum Strawberry Jam from Maple Street Jam
  • Strawberry Jam
  • 1/4 tsp Kosher salt


Instructions

  1. Whip heavy cream with vanilla. Set aside in refrigerator.
  2. Prepare a double boiler (a pot of boiling water with a glass or metal bowl placed on top).
  3. Place eggs, jam, and salt into the bowl of the double boiler. Whisk until temperature reaches 165 degrees.
  4. Transfer to the bowl of a stand mixer and mix on high until light and fluffy, approximately 5-8 minutes.
  5. Slowly fold in whipped cream just until combined.
  6. Pour mixture into prepared crust. (See below for crust recipe).
  7. Freeze until firm, about 2-3 hours or overnight.
  8. Garnish with your preferred combination of gingersnap cookies or vanilla wafers, bits of honeycomb, mint leaves, and sliced strawberries.
  9. Slice and serve.
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Graham Pie Crust


  • Author: Rafe Vencio

Description

Baked until golden, it’s the perfect foundation for cheesecakes, tarts, and other sweet desserts.


Ingredients

Scale
  • 2 cups of finely crushed graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp butter, melted


Instructions

  1. Preheat oven at 350 degrees.
  2. Mix ingredients in a bowl.
  3. Press mixture evenly into 8” or 9.5” tart pan.
  4. Bake for 10 minutes and set aside to cool before filling.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Tomato Jalapeño Jam and Pineapple Granita

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A vibrant Tomato Jalapeño Marmalade and Pineapple Granita served in a hollowed-out pineapple, garnished with chocolate-covered pocky and mint, and surrounded by fresh berries and honeycomb.

Filipino cuisine is gorgeously unique in the ways in which it can balance sour, spicy, salty, and sweet flavors all in one dish. This dessert pairs the natural sweetness of fresh pineapple and local honey with the savory spice of Eat This YUM! Tomato Jalapeño Marmalade and the palate-pleasing sourness of fresh lemon. Frozen into a granita, the flavors are intriguing! The dessert is also beautiful to behold. Spooned into a hollowed-out pineapple and garnished liberally with whipped cream, fresh fruits, chocolate-covered pocky and other Asian cookies, chocolate chips, and mint leaves, its appearance is impressive. For a final touch of sweet-meets savory, add sprinkles of salt and black pepper. Pair the granita with tiny glasses of chilled grappa or eau de vie.

Tomato Jalapeño Jam and Pineapple Granita Recipe

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A vibrant Tomato Jalapeño Marmalade and Pineapple Granita served in a hollowed-out pineapple, garnished with chocolate-covered pocky and mint, and surrounded by fresh berries and honeycomb.

Tomato Jalapeño Jam and Pineapple Granita


  • Author: Rafe Vencio

Description

Tomato Jalapeño Marmalade and Pineapple Granita is a refreshing frozen dessert that blends sweet pineapple, spicy marmalade, and tangy lemon. Served in a hollowed pineapple with fun toppings, it’s as eye-catching as it is delicious.


Ingredients

Scale
  • 8 oz Tomato Jalapeño Jam
  • 1 cup fresh pineapple, diced small
  • 1 cup local honey
  • 2 cups water
  • 1 tbsp fresh lemon juice


Instructions

  1. In a blender, puree all ingredients until smooth.
  2. Transfer to a freezer-proof, non-reactive bowl.
  3. Allow mix to freeze undisturbed for at least an hour.
  4. Scrape with a fork to break up the ice crystals that are forming. Repeat every 30 minutes until the mixture reaches the consistency of a firm slushy.
  5. Serve in a hollowed-out pineapple or individual dessert bowls.
  6. Garnish with whipped cream, fresh fruits, chocolate-covered pocky, and/or other Asian cookies, chocolate chips, mint leaves, and a sprinkle of black pepper and salt.
  7. Pair with tiny glasses of grappa or eau de vie.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Devour Local: Recipes that Use Western Pennsylvania Jarred Ingredients

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Filipino White Adobo Seafood Bouillabaisse featuring sautéed scallops, prawns, clams, and mussels on a bed of white garlic rice puree, garnished with fresh dill and fennel.

Farm-grown goodness is available year-round if you look for it in a jar! Many farm stores in Western Pennsylvania offer jams, jellies, pickles, and other preserved foods to help us get through the bleaker seasons. As a part of our Buy Fresh, Buy Local series, sponsored by Farm to Table Buy Local, Filipino chef and food stylist Rafe Vencio, creator of still-incubating restaurant Amboy Filipino Food, pops open six kinds of locally-made preserved foods from Sambok Korean Grocery, Pennsylvania Macaroni Company, The Farm at Emerald Valley, The Pickled Chef, Maple Street Jam, as well as Eat This YUM! and turns them into some truly great plates.

Using Western Pennsylvania Jarred Ingredients in Six Delicious Recipes

Kimchi Butter

Made with Sambok Kimchi, Sambok Korean Grocery, 1735 Penn Avenue, Pittsburgh

Sliced steak topped with a scoop of orange kimchi butter and garnished with scallions and sesame seeds, surrounded by fresh ingredients including ginger, sliced cucumbers, and radishes.

First of all: did someone say butter? Yum. Second: kimchi is delicious! Traditionally made from lacto-fermented cabbage seasoned with salt and gochujang pepper, it is available at many Asian grocers. Once you have enjoyed the “mother” version, branch out to other types of kimchi made from a wide range of vegetables and spices. Make them all into kimchi butter, which you can slather on to slices of steak, toss into a dish of potato noodles or a seaweed salad, or drizzle over roasted pork or fish. Once you get started, you won’t be able to stop! This could also be your “gateway” to other compound butters, all of which up the lusciousness quotient at the wintertime dinner table.

Spicy Giardiniera Pimento Cheese

Made with Portogallo Spicy Giardiniera, Pennsylvania Macaroni Company, 2010-2012 Penn Avenue, Pittsburgh

A rustic seafood platter featuring steamed prawns, mussels, and clams topped with Spicy Giardiniera Pimento Cheese, served on beds of colorful legumes and garnished with fresh herbs and lemon.

This riff on pimento cheese takes a crowd-pleasing favorite to a new level. The spice and vinegar of Italian giardiniera add a note of acidity that the traditional version lacks, making it a delicious condiment for a cocktail-hour board of seafood. Vencio serves up steamed prawns, clams, mussels, and squid with Spicy Giardiniera Pimento Cheese, accompanied by red beans and rice garnished with fresh chopped herbs, lemon, and rockweed. We recommend you pair this delectable menu with a pitcher of dry, ice-cold martinis. The combination will make for a very happy Happy Hour.

Filipino White Adobo Seafood Bouillabaisse

Made with Primrose Farm Pickled Garlic, The Farm at Emerald Valley, 166 Fava Farm Rd, Scenery Hill, PA

Filipino White Adobo Seafood Bouillabaisse featuring sautéed scallops, prawns, clams, and mussels on a bed of white garlic rice puree, garnished with fresh dill and fennel.

Simple to make, but complex on the palate, this Filipino White Adobo is a puree of pickled garlic, cooked white rice, olive oil, and pickling liquid. It serves as a flavorful bed for sauteed scallops, prawns, clams, and mussels. Garnish with chopped scallions, dill, and fennel. Sprinkle with black pepper and perhaps a touch of sugarcane vinegar. Serve with slices of warm, buttered baguette and a fresh green salad. Pair with Louis Jadot Steel Chardonnay, or another crisp and classically clean white.

Smokey Chipotle Pepper Jelly Ceviche on Tostada

Made with Smokey Chipotle Pepper Jelly, The Pickled Chef, Available at select Market Districts, Local Provisions, East End Food Co-op, and other retail locations

A fresh red snapper ceviche tostada topped with sliced avocado, radishes, and red onion, surrounded by raw ingredients like limes, dried chipotle peppers, and snapper filets.

Start this quick and easy recipe by procuring fresh red snapper filets from your favorite local fishmonger. Then whisk together freshly squeezed lemon and lime juice with The Pickled Chef’s delicious Smokey Chipotle Pepper Jelly. Season with salt and pepper. Marinate the fish in the mixture for 30 minutes. Voila: you have ceviche! The rest is even easier: chop a handful of cilantro. Slice tomatoes, red onions, avocados, radishes, and any other delicious fresh veggies you enjoy. Creatively pile it all on tostadas. Bon appetit!

HoneyRum Strawberry Jam Semifreddo Tart

Made with HoneyRum Strawberry Jam, Maple Street Jam, Available at Mediterra Café locations around Pittsburgh, and the gift shop at Phipps Conservatory

HoneyRum Strawberry Jam Semifreddo Tart in a graham cracker crust with a single slice removed, surrounded by fresh strawberries, whipped cream, and honeycomb.

Does making a semifreddo feel intimidating? Chef Vencio makes it easy. Whisk together Maple Street Jam’s HoneyRum Strawberry Jam in a double boiler with egg yolks and salt. Fold in some whipped cream. Fill a graham cracker crust. Freeze it. Voila! This show stopping dessert requires no special technical skills and does not require a lot of prep time. Making it the day before you plan to serve it gives the dessert plenty of time to set in the freezer. You will enjoy the compliments of friends and family…as well as the delicious taste of a slice or two for yourself.

Tomato Jalapeño Marmalade and Pineapple Granita

Made with Tomato Jalapeno Marmalade from Eat This YUM!

A vibrant Tomato Jalapeño Marmalade and Pineapple Granita served in a hollowed-out pineapple, garnished with chocolate-covered pocky and mint, and surrounded by fresh berries and honeycomb.

Filipino cuisine is gorgeously unique in the ways in which it can balance sour, spicy, salty, and sweet flavors all in one dish. This dessert pairs the natural sweetness of fresh pineapple and local honey with the savory spice of Eat This YUM! Tomato Jalapeño Marmalade and the palate-pleasing sourness of fresh lemon. Frozen into a granita, the flavors are intriguing! The dessert is also beautiful to behold. Spooned into a hollowed-out pineapple and garnished liberally with whipped cream, fresh fruits, chocolate-covered pocky and other Asian cookies, chocolate chips, and mint leaves, its appearance is impressive. For a final touch of sweet-meets savory, add sprinkles of salt and black pepper. Pair the granita with tiny glasses of chilled grappa or eau de vie.

Learn more about Chef Rafe Vencio here!

Recipes and styling by Rafe Vencio, @amboy_pittsburgh
Story by Keith Recker
Photography by Dave Bryce

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Skipping the Super Bowl? Make a Reservation at These Pittsburgh Hot Spots Instead

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A red and white plaid tablecloth with two plates, one blue pattern and one white holding food inside.
Glazed Carrots and Rye Cavatelli from Fet-Fisk

Is football not really your thing? Maybe the most you know about the sport is that a ball is involved? Could you care less about Super Bowl LX that everyone seems to be talking about? While everyone else is packed inside their friends houses or bars to watch the game, take advantage of the empty streets by booking a reservation to one of Pittsburgh’s best restaurants. Normally, these places are nearly impossible to get into and will leave you with months of waiting for their deliciousness. But, Super Bowl Sunday leaves an opening for you to enjoy a new favorite without competing for a table.

Skip the Super Bowl and Book a Reservation to the Best Restaurants in Pittsburgh

Alta Via

Why not treat yourself to true Italian comfort? At Alta Via, everything comes made from scratch from their pasta to their grilled meats. Slow-Roasted Tomatoes, Campanelle Carbonara, and Eggplant Parmesan all await. Head to either one of their Fox Chapel or Market Square locations to feel as though you’ve been whisked away to the European countryside.

Con Alma

Jazz is at the center of each one of Con Alma’s values. Their Latin American-inspired menu fuses with soul food flavors for dishes like Jerk BBQ Chicken or a Fried Snapper Sandwich. The best part is that most days during the week, this Downtown restaurant hosts jazz concerts that you can enjoy as you eat. On February 8 you can stop in to see the Reggie Watkins Trio.

DiAnoia’s Eatery

Are you craving large bowls of warming pasta? What about sandwiches that pile the finest deli meats high atop homemade bread? DiAnoia’s Eatery is cozy Italian dining at its best. Head in and grab a table or even order for takeout and enjoy at home. Either way you can look forward to thoughtful antipasto choices, house-made pasta, quality cuts of meat, decadent desserts, and a luxurious wine menu to match.

Eleven

An elegant night out will leave you feeling like a star near the Strip District of Pittsburgh. Over on Smallman Street, Eleven’s contemporary dining upgrades all you know and love. Scottish Salmon meets a butternut squash mash, roasted turnips, leeks, apple, sage, cider beurre blanc, and saba. Ricotta Cavatelli goes high-class with the addition of oyster mushrooms, red yams, broccolini, sage, and espellette. And don’t forget dessert from talented pastry chef, Selina Progar.

Monterey Bay

There may be no better view of the city than high atop Mount Washington at Monterey Bay Fish Grotto. Look over the Three Rivers, the stadiums, and Pittsburgh’s beautiful cityscape as you dine on carefully cooked seafood. Their Crab Cakes and fresh fish fillets are a must but there’s also choices of steak for those who don’t favor the sea. Stick around after your dinner to try a digestif, the perfect finish to your meal. Their choices include dessert cocktails like Why So Cereal? and Grandma’s Cookies.

Palm Palm

When it’s winter in Pittsburgh, all we want is to be somewhere warmer, preferably lounging on the beach. Palm Palm is about as close as we can get with their coastal-inspired cuisine. Over in East Liberty, this restaurant encourages you to share small and large plates with those around you. Dig into Mini Lobster Rolls, Grilled Cheese & Tomato Soup Dumplings, and Beef Short Rib with the one you love. Your own personal customization comes with your drink order whether it’s from their extensive wine list, signature cocktails, or homemade sodas.

Ritual House

Make your way into Downtown to experience global flavors in an accessible way at Ritual House. Here, they focus on the small details of your meal which includes an atmosphere that feels both modern and nostalgic all at once. For dinner, it’s best to start with one of their eclectic cocktails or mocktails that makes winter a bit more bearable. Then, choose from multicultural starters, a special list of dumplings, prime center cuts of steak, well-sourced seafood, and so much more.

Apteka

If you happen to be vegetarian or vegan than Apteka is a must for your evening plans. Everything here is vegan and we mean EVERYTHING. Plus, for the day of the Super Bowl, they’re running their Crapteka menu, an ode to the comfort food you long for. From veggie burgers and fries to big salads and sunflower seed milk shakes, you’re sure to try something new and maybe even find a new favorite.

The Vandal

Chef Joey Hilty prepares a menu for The Vandal that’s as intimate and intricate as the space you dine in. In the stylish streets of Lawrenceville, The Vandal thrives with their five seat wine bar and seasonal menu. Right now you can try dishes like Oysters featuring a yuzu cucumber mignonette and homemade hot sauce, Seared Scallops with fennel soubise, castelvetrano olives, and winter citrus, or Crispy Pork Shoulder with marinated butterball potatoes, escarole, and mustard vinaigrette.

Fet-Fisk

It’s not often you see a Nordic restaurant but Fet-Fisk’s dedication to seafood and Appalachian agriculture showcases how special it can be. Their daily selection of raw oysters accompany servings of Danish sea trout caviar. But there’s also items to try like Smoked Trout Paté that come with seeded crackers for dipping, Rye Cavatelli full of oyster mushrooms, apple, carrot broth, grana, and truffle, or Steamed Hollander Mussels cooked in cream and dry sherry full of herbs.

Story by Kylie Thomas
Photo Courtesy of Fet-Fisk

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Pittsburgh Restaurant Menu Highlights from Hungry Jess: February 2026

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A person uses chopsticks to grab a piece of sushi on a plate.
Umami Sushi

While this is traditionally a slow time for restaurants, it’s the perfect time to snag a reservation or walk-in at some of the hottest spots in the city.  

Whether you’re aware of it or not, February is a tough month for the hospitality industry: between financial imbalances in the new year and people not wanting to leave their house thanks to the brutal Pittsburgh weather. While I would never tell you what to do, there is a slight silver lining to this slowdown… 

That restaurant you’ve had bookmarked on Insta, but haven’t been able to get a reservation for? Now is the time to make it happen. Bonus points for cozy lighting that makes you feel relaxed, as if you hadn’t even left your own house.  

You’ll also get bonus points from me for supporting local, small businesses! A morning coffee or takeout meal can really help our local businesses now more than ever. 

Hungry Jess Shares What’s Hot on Pittsburgh Restaurant Menus This February 2026

A person reaches for a plate of french fries sits beside another plate of meat.

Fet-Fisk

4786 Liberty Ave, Bloomfield 

Insider Tips: Check reservations day of, don’t forget they’re open Mondays, and sit at the bar. 

Chances are, you’ve heard of Fet Fisk, and for good reason. Not only have they made national news since opening, but they have also continued honor their deep roots while innovating on their own terms. Don’t sleep on their version of the chicken wing, which is not only delightfully crispy but also topped with caviar… and only available on Mondays. Now is the time to stop in for an impromptu seat at the bar, and don’t be afraid of a later-evening excursion.  

Dish Osteria 

128 S 17th St, South Side

Insider Tips: Turn on Resy alerts for day-of cancellations and walk-in for bar seats if you’re able.  

I’ve been asked a lot recently what my favorite Italian restaurant in the city is. Every time, Dish is my answer. They check every box for me. The perfect dim lighting, an old-school yet exciting energy, and a wine and cocktail program that has stood the test of time. January is the ideal time to get into Dish, whether with friends, on a date night, or with the fam. Honestly, I fully support a solo moment at the bar; while the rigatoni has been my go-to for years, I have a new favorite dish: the Gnocchi with hearty, Elysian Fields lamb shoulder ragù. Salute! 

The Vandal 

4306 Butler St, Lawrenceville  

Insider Tips: Their burger night is on Thursdays, don’t be scared to book a bar reservation, and split everything! 

I am one of the biggest fans of The Vandal, and I genuinely have been ever since I moved back to Pittsburgh almost eight years ago. Watching their evolution and growth has been remarkable, from their brunch days to our Galentine’s Day spaghetti dinner right before the pandemic hit… never forget! These days, I love nothing more than texting a girlfriend, ordering a round of cocktails (to start), and splitting an array of dishes. On the most recent visit, I couldn’t get enough of the bread service with the marinated nardello peppers add-on (I am begging them to please jar these! I will buy them all). Oh, and their Thursday burger? I need a moment alone with it… it’s that good.  

Jillian’s Restaurant

400 Freeport St, New Kensington 

Insider Tips: CALL ahead! Even for bar seats. Check their weekly menu posting on Instagram as it rotates.  

Oh, how I wish I lived closer to Jillian’s… while great for my wallet, I dream of every dish I’ve ever had here often. With a chalkboard menu, excellent cocktail program (their pickle martini with housemade pickle brine? Yes, I order that filthy!), and a genuinely kind staff, it’s impossible not to keep coming back. While they have their burger night every Wednesday, I can’t recommend their other dishes enough, from the chips and dip to baked oysters. 

Umami 

202 38th St, Lawrenceville 

Insider Tips: Happy hour is every day, and the happy hour miso salmon is not to miss! Don’t be scared of a late-evening reservation.  

Full disclosure: Umami is a client of mine, but I was a long-time lover of this sexy sushi spot before I took over their socials years ago. It’s truly an underrated oasis in the city that has it all: moody red lights, an open kitchen, happy hour every day, aaaand weekend specialties. Literally something for everyone. Not only do they get fresh uni and specialty tuna cuts every Thursday through Saturday, but they also have DJs on those same nights. While I dance in my seat with every bite of nigiri, the DJs always enhance those vibes. While weekends are a hot time for them, don’t miss out on after 9 p.m. reservations; they serve food until after 11 p.m. on Fridays and Saturdays. Sit back, vibe out, and sip on some sake. You deserve it.  

What’s currently on your own hot list? Send me a note to jess@hungryjessbigcity.com! 

Curious about other Pittsburgh food trends and scrumptious restaurants? Check out our article about how Multicultural Cuisine Shapes the Restaurant Industry of Pittsburgh in 2026.

Story and Photo by Jess Iacullo (Hungry Jess)

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