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Baked Baby Pumpkins

By
Samuel
-
0
A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked baby pumpkins are the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Serving Suggestions for Your Baked Baby Pumpkins

Serve these tasty gems with your favorite roasted meat or fish dish, alongside a serving of cold weather greens. The natural bitterness of kale and radicchio makes an excellent counterbalance with the earthy sweetness of roasted pumpkin.

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A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked Baby Pumpkins

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Decorate your fall plate with baked baby pumpkins.

Ingredients

Scale
  • 6 miniature single-serving pumpkins, tops cut off “jack-o-lantern” style and seeded
  • Olive oil
  • Fine sea salt
  • 6 tbsp (3/4 stick) unsalted butter
  • ¼ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground dried red chile, preferably New Mexican or ancho
  • ¼ tsp ground coriander

Instructions

Preheat the oven to 350 degrees. Lightly oil a shallow baking dish.

  1. Coat the pumpkins and their lids lightly with oil, inside and out.
  2. Sprinkle the interiors of each lightly with salt.
  3. Place the pumpkins in the dish and top each with its lid. Bake for 50 to 55 minutes, or until soft and lightly browned. Leave the oven on.
  4. Melt the butter in a small pan over medium-low heat and mix in the brown sugar, cinnamon, red chile, and coriander. Drizzle the mixture inside each of the pumpkins. Replace the lids afterward. Bake for an additional 10 to 15 minutes, until very soft but still holding their shape. Serve hot.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

By
Samuel
-
0
A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh roasted pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but instructions follow for preparing your own, if you wish. However you garnish the salad, and whatever other ingredients you use to customize it, your Roasted Pumpkin Salad is sure to be a hit on an autumn afternoon.

How Do You Roast a Pumpkin?

1. Prep the pumpkin

  • Preheat oven to 350 °F.
  • Slice the pumpkin in half and scoop out the seeds. Save them for roasting on their own!
  • Leave the skin on because it’s easier to separate the flesh from the skin after roasting.

2. Season the pumpkin

  • Place the halves flesh side up on a baking sheet.
  • Rub olive oil into the flesh and sprinkle a little salt. Or use vinaigrette dressing (see below).
  • If you’re feeling fancy, sprinkle a bit of sweet paprika on, as well. 

3. Roast the pumpkin

  • Bake for 45–50 minutes, until soft (like a properly cooked potato). 

4. Scoop and serve (or save)

Use immediately by placing the pumpkin making mashed pumpkin in a stand mixer, adding butter or olive oil, salt, black pepper, and a dash of dried sage. Or refrigerate in a sealed container until you’re ready to use it in a recipe like the Roasted Pumpkin Salad below!

5. Pair your Roasted Pumpkin Salad with a lovely wine!

A classic rosé from Provence, replete with minerality and dry with just a touch of fruit, will complement the natural sweetness of roasted pumpkin.

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A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

  • Author: Cheryl Alters Jamison
Print Recipe

Description

A salad that sings the flavors of fall.

Ingredients

Scale

For the Vinaigrette:

  • ½ cup vegetable oil or other neutral-flavored oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp rice vinegar or white vinegar
  • 1 small shallot, minced
  • 2 tsp sugar
  • ¼ tsp fine sea salt

For the Salad:

  • One 2½– to 3-pound sugar or pie pumpkin, cut into 6 wedges and seeded
  • Several handfuls frisée or another sturdy green lettuce
  • Several handfuls red oak leaf lettuce, leaves of red endive or radicchio, or more frisée
  • 6 oz creamy goat cheese like chèvre, crumbled
  • ½ to ¾ cup pomegranate arils (about 1 pomegranate)
  • ¼ cup toasted salted pepitas (hulled pumpkin seeds)
  • Flaky sea salt, such as Maldon, or fleur de sel

Instructions

For the Vinaigrette:

  1. Place all the ingredients in a glass bowl and combine. Stir well with a small whisk or fork until the ingredients are mixed.
  2. Taste and adjust the seasoning.

For the Salad:

  1. Preheat the oven to 350 degrees. Grease a baking sheet or line it with a silicon mat.
  2. Place the pumpkin slices on the baking sheet, brush each with about a teaspoon of vinaigrette and bake for 45 to 50 minutes, until soft.
  3. Let cool briefly. Slice the wedge lengthwise into three thinner crescents, then slice the skin away from the pieces.
  4. Arrange a bed of the greens on a platter or in a large shallow bowl. Tuck red lettuces around the greens. Tuck pumpkin pieces around and throughout the salad. Drizzle with more vinaigrette. Scatter cheese, pomegranate arils, and pepitas over the salad, sprinkle with salt, and serve.

To Prepare Pepitas from Pumpkin Seeds: 

  1. Rinse pumpkin goo away from the seeds as best you can.
  2. Put seeds in a pan with water to cover by a couple of inches. Bring to a boil and boil for about 10 minutes.
  3. Drain seeds and lay them out on a clean dishtowel or paper towels. Let cool and dry on the surface. Roll over the seeds lightly with a rolling pin or wine bottle. The outer shells will crack and, with your fingers, you can then work out the green seed pods, the pepitas.
  4. Toss the pepitas with just a touch of oil. Sauté in a small heavy skillet until just fragrant, and sprinkle lightly with salt.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

By
Samuel
-
0
A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges, too. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Wonton Wrappers in a Ravioli Recipe?

Why not? Wonton wrappers are a clever shortcut for easy homemade ravioli, offering a delicate texture without the labor of rolling pasta from scratch. Their thinness ensures quick cooking, making them perfect for tender fillings like ricotta, spinach, or roasted pumpkin. Simply spoon the filling onto one wrapper, brush edges with water, top with another, and press or crimp to seal. They cook in no time: boil for just 2–3 minutes until translucent, then plate and baste gently with sauce. This simple swap saves time while delivering authentic flavor! 

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A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Pumpkin-Stuffed Ravioli bursts with creamy pumpkin.

Ingredients

Scale

For the Sauce:

  • 4 tbsp (½ stick) unsalted butter
  • 2 garlic cloves, sliced thinly
  • ½ cup chicken or vegetable stock
  • 1 tbsp minced fresh sage
  • ¼ tsp fine sea salt, or more to taste

For the Pasta and Filling:

  • 15-oz can pumpkin puree
  • ¾ cup ricotta cheese
  • ½ cup grated Parmigiano or Pecorino Romano cheese, or a combination of the two
  • 3 oz finely chopped hazelnuts (about ½ cup)
  • 1 tbsp minced fresh sage
  • ½ tsp fine sea salt, or more to taste
  • About 40 wonton wrappers (have extras on hand in case some tear, or you end up with extra filling)

To garnish: 

  • Shredded Parmigiano or Pecorino Romano cheese
  • ¼ cup coarsely chopped hazelnuts, toasted in a dry skillet
  • Fresh sage leaves or sprigs

Instructions

For the Sauce:

  1. Warm the butter in a small skillet over medium heat. Add the garlic and sauté it for a couple of minutes, until it just begins to color.
  2. Remove the garlic with a slotted spoon and discard it. Continue heating the butter, stirring it frequently. The aroma will begin to turn nutty as the milk solids turn into golden brown specks.
  3. Add the remaining sauce ingredients and simmer the mixture for several minutes to reduce the stock a bit and combine the flavors. Reserve.

For the Pasta and Filling:

  1. Mix together in a medium bowl the pumpkin, cheeses, hazelnuts, sage and salt.
  2. Spoon 1 scant tbsp of filling in the center of a wonton wrapper. Wet the edges of that wrapper and the edges of a second wrapper.
  3. Top the filling with the second wrapper and press down firmly on each side to make a tight seal. Use the tines of a fork to crimp the edges, or use a decorative pastry cutter or ravioli crimper to further seal the edges.
  4. Set the ravioli on a platter or baking sheet to dry out a bit while you form the remaining “pillows”.
  5. Repeat with the remaining filling and wonton wrappers. The recipe makes about 20 large ravioli.
  6. The ravioli can be cooked immediately or covered and refrigerated for up to a day.
  7. Heat several quarts of salted water in a large saucepan or stockpot. When the water comes to a rolling boil, gently slide in the ravioli. Unless your pot is quite large, it may be easier to cook the ravioli in two batches, to make sure none stick together.
  8. Cook just 3 to 5 minutes, until the dough is tender and no longer gummy. Scoop out ravioli with a slotted spoon and drain them gently. Transfer them to individual plates or shallow bowls.
  9. Quickly reheat the sauce, stirring to combine it, and spoon it equally over the ravioli. Garnish each serving with cheese, a sprinkling of nuts, and sage leaves or sprigs.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Haitian Pumpkin-Beef Soup (Joumou)

By
Samuel
-
0
Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

What is pikliz?

Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.

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Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

Haitian Pumpkin-Beef Soup (Joumou)

  • Author: Cheryl Alters Jamison
Print Recipe

Ingredients

Scale

For the Pikliz:

  • 1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
  • 2 cups shredded cabbage
  • ½ medium yellow onion, coarsely grated
  • 1 medium carrot, coarsely grated
  • 1 small celery rib, minced
  • 1 green onion, with light green top, sliced thin
  • 1½ tsp salt
  • ½ tsp whole black peppercorns
  • 2 whole cloves
  • 1½ cups white or cider vinegar, or more as needed

For the Soup: 

  • 1 lb boneless beef chuck, cut into ½ cubes
  • Juice of 1 medium lime
  • 1/3 cup pikliz
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 green onions, sliced, plus more for garnish
  • 1 tsp fine sea salt, plus more to taste
  • ½ teaspoon dried thyme
  • 2 tbsp vegetable oil or other neutral-flavored oil
  • 2 medium carrots, sliced
  • 1 leek, dark green tops discarded
  • 15-oz can pumpkin puree
  • 5 cups water, or more as needed
  • 6 oz red waxy potatoes, chunked
  • ½ small cabbage, chunked
  • 1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
  • 1 tsp fine sea salt, or more to taste
  • ½ cup uncooked vermicelli or fideos

Instructions

For the Pikliz:

  1. Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
  2. Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
  3. Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.

For the Soup:

  1. Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
  2. Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
  3. Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
  4. Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
  5. Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
  6. Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.

Did you make this recipe?

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

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Eggplant Recipes That Are Simple But Delicious

By
Kylie Thomas
-
0
A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

It doesn’t take much to cook up an eggplant recipe that tastes like it came from a 5-star kitchen. With just a few eggplants from your local farmers market, you can make anyone a fan of eggplant. A blend of seasonings, various cooking methods, and a bit of passion, take this vegetable from basic to brilliant. Let us know if you still see eggplant the same way after making a couple of these simple recipes.

Eggplant Recipes That Are Simple But Delicious

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

A dish of rye crisps topped with tomato ragout and wine glasses surrounding the dish.

The traditional flavors of the Middle East dress up eggplant in this Batarsh and Tomato Ragout recipe. A savory tomato sauce coats wood-fired eggplant in a spread that you’ll want to eat by the spoonful. It tastes wonderfully complex, but it’s easier to put together than you’d think.

Savory Eggplant Jam with Homemade Crackers

A plate holds an Eggplant Jam that sits beside an array of placed homemade crackers on another small plate.Try Savory Eggplant Jam with Homemade Crackers as a snack or appetizer for a dinner party. You’ll fall for the delicate, savory flavor and crispy crunch of perfectly made crackers. Though if you are looking to ditch the extra carbs, you can always exchange the homemade crackers for carrot sticks or other vegetables.

Low-Carb Eggplant Napoleon

two slices of eggplant with hummus in between and a yogurt sauce with cherry peppers, Kalamata olives, and sesame seeds on top. Low Carb Eggplant NapoleonThis healthy lunch option takes roasted or pan-fried eggplant slices and slathers them in hummus-sour cream, greek yogurt, and tomatoes, olives, and sesame seeds. The best part is you don’t have to worry about the breading of regular Eggplant Napoleon, though you will still get the same great flavor and crisp.

Sticky Eggplant with Pickled Garlic Blossoms

Sticky eggplant in a. bowl with garlic blossoms on top of a piece of granite.Japanese eggplants, bathed in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and honey alongside pickled garlic blossoms. This dish will take you on a quick trip to Southeast Asia. 

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate This recipe may look complicated at first glance, but when you break down each element, it’s clear that you’ll be able to put together a dinner that’s impressive and simple to master. The Eggplant Compote is truly the star here and can be cooked in less than half an hour to add to any dish of your choosing.

Sweet Fried Eggplants

A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Honey is the key to making these eggplants so delectable. Withis quick snack will be your go to for in between lunch and dinner or even breakfast and lunch. Or, you can also serve it along with a salad and make a vegetarian meal out of this recipe.

Martha Stewart-Inspired Stacked Eggplant Parmesan

A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

One of our favorite eggplant recipes is this Martha Stewart-Inspired Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce.

Eggplant and Smoked Mozzarella Tart

An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Each slice of this Eggplant and Smoked Mozzarella Tart offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

Story by Kylie Thomas

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Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche  

By
Samuel
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0
A Martha Stewart-Inspired Asparagus Leek and Jarlsberg Quiche with a slice taken out of it, sitting on a black plate.

Inspired by Martha Stewart’s Asparagus, Leek, and Gruyere Quiche recipe, this elegant Asparagus, Leek, and Jarlsberg Quiche offers a delightful twist on a brunch staple.

What’s Different About Our Recipe?

While honoring the timeless combination of tender asparagus and sweet leeks, this recipe also uses rich, nutty Jarlsberg cheese. This produces a distinctly savory and satisfying flavor that you look for in a brunch item. The buttery, flaky crust and creamy filling produce make it a sophisticated centerpiece for any celebratory brunch or a light, yet indulgent, dinner.

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A Martha Stewart-Inspired Asparagus Leek and Jarlsberg Quiche with a slice taken out of it, sitting on a black plate.

Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche  

  • Author: Veda Sankaran
Print Recipe

Description

Your brunch takes a delicious turn with a quiche inspired by Martha Stewart.

Ingredients

Scale

For the crust: 

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 8 tbsp (1 stick) cold unsalted butter, cut into pieces
  • 2 tbsp ice water, plus 2 more, if needed

For the quiche:

  • 2 tbsp butter
  • 3 cloves of garlic, finely chopped
  • 1/2 cup thinly sliced shallots
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed (about 1 1/2 cups)
  • 1 bunch (1 lb) asparagus, tough ends removed, thinly sliced on the diagonal
  • 1 tbsp chopped chives
  • 1 tbsp chopped thyme
  • Ground nutmeg
  • Salt and ground pepper to taste
  • 4 large eggs
  • 1 ¼ cups heavy cream
  • 1 cup shredded Jarlsberg cheese (4 oz)

Instructions

For the crust (store bought pie crust can be substituted): 

  1. In a food processor, pulse the flour, sugar, and salt together.
  2. Add the butter and pulse until the mixture becomes coarse with only a few small pea sized pieces left.
  3. Place in 2 tablespoons of the ice water and pulse, adding the additional water 1 tablespoon at a time as needed for the dough to just come together when pressed.
  4. Place the dough onto a work surface, gently pressing the dough to form a ¾ inch disk. Do not overwork the dough. Wrap in saran wrap and place in the refrigerator for at least an hour to chill.
  5. Once ready to bake, place the dough on floured wax paper. Roll out the dough into a 14” round, dusting with additional flour as needed. Gently transfer the dough to a 9” pie dish, pressing the dough to fit the bottom and sides.
  6. Trim the edges leaving a 1-inch overhang. Pinch the sides to crimp the edges of the crust.

For the quiche: 

  1. Preheat the oven to 350 degrees.
  2. Heat a large skillet or other flat bottomed pan. Place in the butter. Once melted, add the finely chopped garlic, followed immediately by the shallots. Stir and saute until fragrant.
  3. Next, place in the prepared leeks and asparagus and stir to combine. Sprinkle in the chopped chives and thyme, followed by the nutmeg, salt, and pepper. Stir and cook until the asparagus is tender yet still retains its crispiness.
  4. In a large bowl, whisk together the eggs with the heavy cream and season with a little salt and pepper. (Be careful to not overseason with salt as the vegetables have salt also.)
  5. Place the crust lined pie dish on a rimmed baking sheet. Place in the asparagus leek mixture, spreading evenly. Sprinkle on the Jarlsberg cheese. Then pour the egg mixture on top.
  6. Place in the lower lack of the preheated oven and bake for 30 minutes. Rotate the baking sheet and bake for an additional 20-30 minutes or until the center of the quiche  is set.
  7. Remove from the oven and cool on a cooling rack for at least 15 minutes before serving.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

By
Samuel
-
0
A grey bowl full of a Martha Stewart Slow Cooker Tom Kha Gai with leafy greens garnish sits on a green picnic table.

Martha Stewart knows how to use a slow cooker, and her Tom Kha Gai recipe proves it. Many versions of this soup are made on the stovetop. In this version, however, the slow cooker deepens the flavors. Aromatic lemongrass and kaffir lime leaves fully infuse the broth over a longer cooking time. This patient preparation results in a soup with exceptionally tender chicken as well as a complex, aromatic broth that will transport your taste buds directly to Thailand.

One of Veda Sankaran’s modifications to Martha’s recipes involves heat! Thai cooking embraces the spicy side of life, and Veda’s ingredient list allows for more of that deliciousness to reach your taste buds.

What is Tom Kha Gai?

Tom Kha Gai originates in Thailand as a creamy coconut soup. Much like other Thai cuisine, this soup’s flavor comes from a wonderful layering of ingredients. The name Tom Kha Gai translates to “galangal chicken soup.” The main flavors in the broth include galangal (similar to ginger), lemongrass, and kaffir lime leaves. The soup is also full of chicken, mushrooms, and other vegetables like carrot and scallion, all of which simmer in the coconut broth. While it shares some similarities with Tom Yum soup, Tom Kha Gai is milder and creamier due to the coconut milk.

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A grey bowl full of a Martha Stewart Slow Cooker Tom Kha Gai with leafy greens garnish sits on a green picnic table.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai 

  • Author: Veda Sankaran
Print Recipe

Description

Some time in the slow cooker creates a warm and savory soup.

Ingredients

Scale
  • 3 lemongrass stalks, use bottom 7 inches only, discard tough outer layer/eaves and cut tender core on a bias into 2-inch lengths
  • 3 cups low-sodium chicken stock, store-bought or homemade
  • 3 tbsp fish sauce
  • 1 tbsp palm or light brown sugar
  • 1 (2 inch) piece fresh galangal or ginger, peeled and thinly sliced
  • 6 kaffir lime leaves, stems removed and crushed slightly or 6 strips lime zest with a vegetable peeler
  • 2 large shallots, smashed in a mortar and pestle
  • 3 Thai bird chilies, for greater heat, smash until just broken
  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1/2-inch bite sized pieces
  • 3 oz shiitake mushrooms, stemmed, thinly sliced
  • 2 oz oyster mushrooms, torn into bite size pieces
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 large carrot, thinly sliced
  • 3 tbsp (or to taste) fresh lime juice
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 2 tbsp chopped Thai basil, plus more leaves for garnish
  • 1 scallion, thinly sliced
  • Chili oil sauce, for serving

Instructions

  1. Prepare lemongrass stalks, then use a mortar and pestle to lightly smash the lemongrass pieces.
  2. Place all the ingredients from lemongrass to mushrooms in a slow cooker. Cover and cook on low heat for 5 hours or on high heat for 2 1/2 hours.
  3. Uncover, add the coconut milk and carrot slices. Stir and cover, cooking for an additional 1 hour on low or 30 minutes on high. Uncover again, and stir in the lime juice, cilantro, thai basil, and scallions.
  4. Serve with additional sides like cilantro, basil, lime wedges, and chili oil. Can be eaten as a soup or over jasmine rice.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

By
Samuel
-
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A star baker, Martha Stewart’s recipes have brought deliciousness into homes for decades now. Veda Sankaran could not help but hop on the Martha Stewart train herself with Martha-inspired Soft and Chewy Chocolate Chip Cookies.

Part of Veda’s exploration of this recipe involved a question: what if rich chocolate is not what you’re craving? Her White Chocolate Strawberry version which is Veda’s own little spin on Martha’s recipe. These cookies utilize white chocolate chips and freeze-dried strawberries for a mixture of fruity sweetness. Or, make a batch of both and let fate decide which bite of tastiness you try.

What Makes These Chocolate Chip Cookies so Soft and Chewy?

For those of you who crave a chewy cookie more than a crisp one, you’ll love the way this recipe keeps cookies on the soft side. It’s really thanks to the quantity of brown sugar in the recipe. Since these cookies use twice the amount of brown sugar and less butter than usual, they have an irresistible texture. They’re also perfect for the tender palates of any wee kids or grandkids wandering about the house!

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Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

  • Author: Veda Sankaran, Adapted from Martha Stewart
Print Recipe

Description

There’s nothing better than a warm, gooey, and chewy chocolate chip cookie right out of the oven.

Ingredients

Scale

For classic chocolate version: 

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 12 oz (2 cups) semisweet chocolate chips

For the white chocolate strawberry version: 

  • Sub milk chocolate chips for 12 oz (2 cups) white chocolate chips
  • Add 1/3 cup freeze dried strawberries

Instructions

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a stand mixer, using a paddle attachment, beat the butter with both the white and brown sugars for about 3 minutes.
  4. Then place in salt, vanilla extract and eggs. Mix until just combined.
  5. Set the speed to low as you gradually add in the flour mixture. Mix only until just combined.
  6. Lastly, mix in the chocolate chips.
  7. Use a small ice cream scoop to place heaping cookie dough balls 2 inches apart on the prepared baking sheets.
  8. Place in the preheated oven for 8-10 minutes or until edges are golden brown and centers are still soft.
  9. Once cookies come out of the oven, let cool for 1-2 minutes, then transfer to a wire rack to cool completely.

For the white chocolate strawberry version:

  1. Follow the same instructions, except add white chocolate chips instead of the semisweet chocolate chips.
  2. Fold in the freeze dried strawberries by hand instead of using the mixer.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Stacked Eggplant Parmesan 

By
Samuel
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0
A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Eggplant Parmesan is a classic dinner recipe that has been filling up stomachs and satisfying taste buds for decades. As the years go on, more variations of this Italian staple continue to develop. One of our favorites is Martha Stewart’s Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce. As you slice into our Martha Stewart-Inspired Stacked Eggplant Parmesan, you’ll see exactly how well the goodness stacks up in the recipe.

What is a Béchamel Sauce on These Eggplant Stacks?

Béchamel sauce is a classic white sauce and one of the five French “mother sauces.” It’s a simple yet versatile sauce that comes from a nicely cooked roux of butter and flour, to which milk is gradually added while whisking to create a smooth consistency. You can add seasonings and herbs like garlic, salt, pepper, and nutmeg into the mixture. It’s is a fundamental building block in many dishes due to its mild, savory flavor and its comforting consistency. The Béchamel sauce in this recipe for Eggplant Stacks adds a creamy component without overpowering the other flavors.

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A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Martha Stewart-Inspired Stacked Eggplant Parmesan 

  • Author: Veda Sankaran
Print Recipe

Description

Crunchy and cheesy with a tomato and bechamel sauce on top.

Ingredients

Scale

For the eggplant parmesan:

  • 2 eggplants (each weighing approximately 1 ¼ lb) enough for 24 rounds
  • 1/2 cup of olive oil, divided
  • 8 oz fresh mozzarella
  • 2 oz parmesan, grated
  • 2 cups tomato sauce
  • 1 cup of canned san marzano tomatoes, hand crushed
  • 1 lemon, zest only
  • 2 anchovy fillets in oil
  • Calabrian chili paste to taste
  • ¾ cup thinly sliced fresh basil
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • Fresh oregano for garnishing

For the bechamel sauce: 

  • 2 tbsp unsalted butter
  • 2 cloves of garlic sliced
  • ¼ cup of all purpose flour
  • 1 1/4 cups whole milk
  • Salt to taste
  • Black pepper to taste
  • Nutmeg, a few pinches

Instructions

For the tomato sauce: 

  1. Using a mortar and pestle, crush the anchovy, the zest of 1 lemon, and however much Calabrian chili paste you want, until combined.
  2. In a small saucepan, heat 1/4 cup olive oil. Place in the crushed anchovy, lemon zest, calabrian chili mixture. Stir and cook for 30 seconds.
  3. Crush the San Marzano tomatoes with your hand directly into the saucepan. Simmer for a few minutes. Then add store bought tomato sauce of your choice. Simmer until flavors all combine, approximately 10-15 minutes. Season with salt to taste.

For the eggplant: 

  1. Slice the eggplant into 1/4 to 1/2 inch rounds. Salt and place the rounds in a bowl. Refrigerate overnight if possible or at least for 5 hours.
  2. Once you remove the eggplant from the refrigerator, rinse and pat dry.
  3. Line two large baking sheets with parchment paper. Place the eggplant rounds in a single layer on the baking sheets. Brush both sides with olive oil.
  4. Then, place in a preheated 400 degree oven for 12 minutes. Open and flip the eggplant slices and continue cooking for an additional 10 to 13 minutes, checking to make certain they don’t burn.

For the breadcrumbs: 

  1. Combine the panko breadcrumbs with the olive oil, salt, pepper, and Italian seasoning and set aside.

To assemble:  

  1. Preheat the oven to 350 degrees.
  2. Reline baking sheets with fresh parchment paper. Place a third of the rounds in a single layer. Sprinkle each eggplant slice with the shredded parmesan cheese, then a layer of the fresh mozzarella. Top this with a spoon of the tomato sauce and sliced basil, Season with salt and pepper. Place an eggplant round on top and repeat the steps.
  3. For the last round, switch the cheese and sauce, so that you end with the cheese on top. Sprinkle on the seasoned breadcrumbs and bake for 20-25 minutes or until the cheese is melted.
  4. Drizzle on the bechamel sauce before serving. Garnish with fresh oregano leaves.

For the bechamel sauce: 

  1. Melt the butter in a saucepan. Place in the sliced garlic and simmer for 2 minutes to let the garlic infuse the butter. Remove the slices of garlic before proceeding to the next step.
  2. After removing the garlic, sift in the ½ cup of flour, stirring continuously for about 3-4 minutes or until sand colored. Do not let the flour brown.
  3. At this stage add in the cold milk, whisking continuously so as to combine and break up any lumps. Simmer for 5 minutes, whisking constantly until the sauce coats the back of a spoon.
  4. Remove from the heat and season with salt, pepper, and nutmeg.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Taco Casserole 

By
Samuel
-
0
A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Get ready to shake up your taco night party with a little help from the queen of entertaining herself, Martha Stewart. Inspired by Martha Stewart’s recipe, this Taco Casserole is a fun, fiesta-in-a-pan that takes all the bold, zesty flavors you love and bakes them into one easy meal. Layers of savory ground beef, salsa, and cheese, meet a golden, crunchy corn chip crust on top. Say goodbye to all the time and mess it takes to prep your taco and spend your time eating this meal instead.

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

A cast iron skillet is the perfect way to cook this Taco Casserole since this versatile cookware houses every step of the recipe. Its heat retention and heat distribution ensure that the casserole bakes evenly. Plus it also gifts you that bubbly, browned crust on top. You can sear the ground beef directly in the skillet on the stovetop then just add in the rest of your ingredients. And because of its durability, the cast iron skillet can go straight from the oven to the table, keeping the casserole warm the whole way.

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A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Martha Stewart-Inspired Taco Casserole 

  • Author: Veda Sankaran
Print Recipe

Description

Why struggle with messy tacos when you can have a Taco Casserole instead?

Ingredients

Scale
  • 1 lb ground beef
  • Salt and freshly ground pepper
  • 2–3 tbsp neutral oil
  • 2 small or 1 large bay leaf
  • 1” piece cinnamon stick or a few pinches of cinnamon powder
  • 4 cloves of garlic, finely minced
  • 1/2–2 serrano chilies, finely chopped (based on your preferred heat level)
  • 1 small green bell pepper, diced (3/4  cup)
  • 1 small red bell pepper, diced (3/4 cup)
  • 1 medium white onion, diced (1 ½ cups)
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2  tsp ground cumin
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • Pinch of sugar
  • 1 cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • ¾ bag (approximately 4 cups) yellow corn tortilla chips, slightly crushed
  • 1 ¼ cup freshly shredded Monterey jack cheese (5 oz)
  • 1 ¼ cup freshly shredded sharp cheddar cheese (5 oz)
  • Thinly sliced radish, thinly sliced jalapeno, grilled red onions, sliced black olives, sour cream, and fresh cilantro leaves for serving

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat a 10 inch cast iron skillet on the stovetop. Place in the ground beef, sprinkle with salt and pepper and cook, breaking up the meat into small pieces until the meat browns. Take off the heat and drain in a colander to remove excess oil.
  3. In the same skillet, add enough oil to coat the bottom of the skillet. Once heated, add in the bay leaves and cinnamon. Once fragrant but before the whole spices burn, add the garlic and serrano chilies. Stir and cook for 30 seconds before placing in the diced peppers and onions, along with the oregano, paprika, and cumin.
  4. Stir and sauté until the vegetables are softened. Remove cinnamon stick and bay leaf, before adding the tomato paste and diced tomatoes with a pinch of sugar. After 2 minutes, place in the black beans and beef broth and simmer for 3 minutes or so.
  5. Place the browned beef back into the skillet and simmer together until all the flavors combine, 5-7 minutes. Taste and add salt and pepper.  Adjust seasonings as necessary. Remove from heat and set aside.
  6. Place the chips in a large bowl and toss with 1 cup each of the Monterey Jack and Sharp Cheddar cheeses. Top the ground meat mixture with the chips and sprinkle on the remaining ¼ cup each of the cheeses.
  7. Place the skillet in the preheated oven and bake until the cheese is melted and golden, approximately 3 minutes. Serve with accompaniments.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

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