Chef Veda Sankaran’s culinary journey is a deeply personal one, weaving together the vibrant flavors of her Indian heritage with the local traditions of her Western Pennsylvania upbringing. This Indian fusion is at the heart of her business, Jalsa by Veda, a multifaceted enterprise that extends beyond the kitchen to include engaging cooking classes, as well as exclusive pop-up dinners. Through her food, Sankaran shares not just recipes but stories, celebrating and using the power of spices to connect people to their past and to each other. The recipes featured in this article are a testament to this philosophy, showcasing her ability to transform simple ingredients into dishes that are rich with meaning and personal history.
Indian Fusion Recipes for Dinner and Beyond by Veda Sankaran
Comfort food doesn’t have to be predictable. This recipe begins with pillowy-soft gnocchi pan-seared in clarified butter until golden and slightly crisp. Veda’s version of pesto takes a bold detour with peppery arugula, earthy walnuts, and nutty, melty Gruyère. The result is a vibrant green pesto that’s rich and complex. And delicious.
Thanks to its mild, earthy flavor and firm texture, cauliflower effortlessly soaks up spices, stocks, and sauces, making it a go-to base for soups, stews, purees, and more. Its versatility shows off especially well in this Chilled Cauliflower Soup recipe that highlights its natural creaminess and subtle nutty flavor.
Flaky, perfectly cooked salmon served alongside tender, sweet English peas, generously drizzled with a brightening dill butter sauce, is a dinner for the ages. Here, Veda infuses a rich, buttery sauce with the fresh, slightly tangy notes of dill. It’s a way to dress up the salmon while still letting the natural flavors come through.
Picture plump mussels bathed in a fragrant broth infused with Madras curry powder, turmeric, and a shot of vodka, all harmonizing perfectly with the creamy richness of coconut milk. This sensory journey combines the vibrant heat of Thai chilis, the subtle sweetness of caramelized onions, and then the zest of lime in a global fusion dish.
Hard boiled eggs, deviled eggs, they can all get a bit boring after a while. But, Veda’s Chicken Tikka Deviled Eggs are far from average. She pickles the eggs first in spiced vinegar. This makes them both beautiful and delicious. Then, she fills them with Indian-inspired magic that matches the flavors of a chicken tikka dish.
Even though this Irish Stew was made for Saint Patrick’s Day, it’s a warming dish that’s great for any time you’re craving some comfort. Veda mixes in McCormick and Spicewalla Madras curry powder to give it that extra kick alongside a bottle of Guinness. The end product is hearty, nutritious, as well as full of your favorite produce.
Japanese sweet potatoes have a purplish-red skin and a white, starchy flesh that also makes their flavor that of roasted chestnuts. To compliment this flavor, Veda uses turmeric and chili and then the umami of crushed sheets of nori and a drizzle of ghee. It’s a simple way to spice up your weekly dinner or holiday meal.
Chef Daniele Brenci’s upbringing began in the vibrant city of Rome, a place that deeply influenced his understanding of and passion for food. This foundation, built from cherished time spent in his grandmother’s kitchen, propelled him into the world of professional cooking, where he honed his skills in Michelin-starred restaurants across the globe for over a decade. Now a recognized baker and cookbook author, he is a master of artisan bakes, known for his ability to transform simple ingredients into complex and beautiful creations. His book, Advanced Bread Baking at Home, is a testament to his expertise, offering aspiring bakers an accessible guide to crafting everything from traditional sourdough to creative pastries. Below, we share recipes that Chef Daniele recommends pairing with the breads of his cookbook. Plus, each recipe includes a wine pairing from his wife and wine expert, Sarah Shaffer.
This simple, classic Venetian dish features tinned sardines to make the recipe even easier. Flavors like that of raisins, pine nuts, and onion infuse the salty sardines with a wider profile. You may even want to bake up a loaf of Chef Daniele’s Barley Sourdough to accompany the sardines and Sarah’s Garganega wine recommendation.
Before the Chicken Liver Paté turns you away, imagine a homemade paté that mingles with the sweetness of Honey-Fermented Figs. Now picture it all on top of a slice of Millet Porridge or sourdough as all the textures and flavors come together. Just don’t forget to have a bottle of Amarone della Valpolicella on hand.
The rich culinary traditions of the Middle East play with the vibrant flavors of Italy in this Smoked Eggplant with Tomato Sauce. Spiced and smoked eggplant meets a bundle of veggies cooked in a decadent tomato sauce. Slather it onto homemade rye crisps with a glass of Cabernet Sauvignon by your side.
Legumes are one of the most ancient and fundamental sources of protein. When a lack of ingredients are available, there’s always beans to create filling and scrumptious dishes. This Lobio Dip beefs things up by adding kidney beans to ingredients like celery, carrots, onion, garlic, maple syrup, tomato paste, and walnuts. Scoop it onto Chef Daniele’s Whole-wheat loaf and add on Sarah Shaffer’s suggestion of a Georgian White Wine.
Panelle is an Italian staple whose preparation was born out of scarcity. It takes chickpeas and forms them into small fritters that you can top with just about anything you desire. In Chef Daniele’s case he makes a homemade ricotta that combines with anchovies and za’atar seasoning. To accentuate these flavors, pair this recipe with a Indigenous Red Varietal.
Try a Greek seafood-focused dish with Salted Cod and Fermented Beets. The combination of garlic and potato is one that’s familiar but taken to new heights with other ingredients. You can even use a whole-grain pita recipe for your wrap for the ultimate Mediterranean experience. A glass of Terra Ambera here goes a long way with its hints of citrus.
Recipes by Chef Daniele Brenci Photography by Chrissie Knudsen
Pastry Chef Selina Progar’s journey from her humble beginnings to the pinnacle of her craft, is a testament to how delicious a recipe of hard work and passion can turn out to be. As the celebrated pastry chef at Eleven Contemporary Kitchen in Pittsburgh, Selina has captivated diners with her innovative and artful desserts, earning her a reputation as a rising star in the culinary world. Drawing inspiration from her classical training and a deep-seated love for baking that started in her childhood, Selina’s creations are a symphony of flavors, textures, and stunning visual presentation. Dive into the sweet world of Chef Selina by exploring some of her signature baking recipes and uncovering the secrets behind her delectable confections.
Baking Recipes Crafted by Pittsburgh Pastry Chef Selina Progar
These chocolate brownies are rich, decadent, and perfectly complemented by the bright, tangy notes of lime. The deep, chocolatey goodness melts in your mouth, while the vibrant glaze adds a beautiful finish and a burst of citrus. You’ll need a baking scale and a mixer for this recipe but we guarantee both are worth the investment.
Don’t you wish you could create an entirely customizable dessert for the person you love? Good news, with Chef Selina Progar’s recipe, you can! All you have to do is pick out their favorite candies and cookies and individually top each square of brownie with a different treat. We even lay out a few topping ideas for the perfect, sharable pan of brownies.
Whenever autumn comes knocking on your door, bake up this recipe for Pumpkin Gooey Butter Cake and serve it up beside a bowl of ice cream. This moist and decadent dessert is a perfect treat for pumpkin lovers. You’ll also learn to make your own homemade Pumpkin Butter which fills the inside of this soft cake.
You may be wondering what a crémeux is but the second you taste it, the question doesn’t seem so important. It’s a pudding-like dessert that’s somewhere between a chocolate ganache and mousse. Spread on a slice of brioche! Or that Pumpkin Gooey Butter Cake above. on its own, it’s great for all the chocolate lovers out there.
Even though Chef Selina is a pastry chef by trade, she sure can cook up a delicious Chicken Pot Pie. She creates an ultra buttery, crispy crust that then envelopes a warm and flavorful chicken and veggie filling. Not to mention, the leftovers are just as incredible the next day.
We saved the best for last. If you’re looking to celebrate autumn with friends or family, bring these Pumpkin Pie Spice Linzer Cookies to the gathering. Her recipe for linzer cookies fills the buttery crust made from almond flour and graham crackers with a cranberry compote. It’s equal parts sweet and tart as well as all around addicting.
Don’t let appearances deceive you. These vegetarian squash tacos are bursting with an abundance of flavors and packed with all the goodness your body craves. Whether it’s Taco Tuesday or any other day of the week, these babies will hit the spot like no other.
Here’s the secret to taking these beauties to a whole new level of indulgence. Picture this: crumbled feta or goat cheese delicately sprinkled on top, lending that luxurious richness. And remember the roasted pumpkin seeds, adding a delightful crunch and a touch of creaminess.
So, if you’re searching for a meat-free marvel, look no further. These vegetarian squash tacos will have you rejoicing with every mouthwatering bite. Trust me, my friends; this is a culinary experience you won’t want to miss.
Why Use Both Yellow and Butternut Squash?
Yellow squash offers a mild, slightly sweet flavor, while butternut squash brings a richer, earthier taste to the table. The combination of the two creates an interesting and complementary flavor profile. This only continues when it comes to their texture. Roasted yellow squash cooks to a tender-crisp while butternut squash is going to be slightly firmer. This play on flavors and textures makes sure not a single bite is a boring one.
Ditch the chicken and try these meatless tacos made with delicious roasted squash.
Ingredients
Scale
1–2 yellow squash
1 green zucchini
1 1/2 cups butternut squash, peeled and cubed
1 small red onion, thinly sliced
2–3 tbsp extra-virgin olive oil
2 limes
1 + 1 tsp chili pepper
1/2 tsp garlic powder
1 tsp Mexican oregano
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
Salt and pepper, to taste
1 1/2 cup purple cabbage, thinly sliced
1 cup green cabbage, thinly sliced
1 1/2 cans black beans
1 green onion, thinly sliced
1/3 cup cilantro, minced
1 cup mayonnaise
2–3 tbsp Sriracha
2 tbsp fresh lemon juice
Salt and pepper, to taste
8 corn tortillas
1 avocado, sliced
1–2 jalapeños, seeded and sliced
Instructions
Preheat the oven to 400 degrees.
Cut yellow squash and green zucchini into same-size chunks, then spread them onto a baking sheet along with the butternut squash and the red onion. Drizzle with 1 1/2 tablespoons olive oil and the juice of one lime, and sprinkle with chili pepper, garlic powder, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Toss to coat and then roast in the oven for about 30 minutes, stirring halfway through.
Meanwhile, prepare the cabbage slaw: in a medium-sized bowl, combine the purple and green cabbage, black beans, green onion, cilantro, juice of the other lime, 1 1/2 tablespoons olive oil, chili pepper, salt, and black pepper. Toss to combine, and set aside to marinate.For the Sriracha mayonnaise, place mayonnaise, Sriracha, and lemon juice in a small bowl. Stir to combine and season with salt and pepper.
Warm the tortillas on each side on a small skillet over medium heat, transfer to a plate, and cover with a towel to keep warm. Repeat with each one, stacking them on top of each other.
To assemble the tacos, place a spoonful of cabbage slaw in the center of each taco, top with some roasted squash and a few slices of avocado. Garnish with jalapeño slices and some cilantro leaves, and serve immediately with the Sriracha mayonnaise on the side.
This vegetarian taco recipe uses smoked mushrooms and a creamy chipotle sauce on the side to deliver great summer flavors.
Our hunger for tacos is not limited to Tuesdays, and we are equally enthusiastic about wheat versus corn tortillas. Why? They cradle wonderful, fresh toppings like mushrooms smoked to perfection and seasoned a Creole blackening blend and fresh pico de gallo. Every bite is a little symphony. These tacos are perhaps an excuse to make one of the many margarita recipes on TABLE’s website.
How to Smoke Mushrooms
if you, like some of us, imagine a mushroom with a tiny cigarette or a new psychedelic technique when you hear the words “smoking mushrooms,” fear not. A smoker, a grill with a firebox, can give mushrooms the deeper and more complex texture you want for a meat substitute in a taco. If you don’t have a grill, you can also do this on your stovetop with wood chips or loose-leaf tea–who knew?
To make the sauce, blend all the ingredients in a blender and refrigerate for at least 30 minutes.
Toss mushrooms with the olive oil and creole seasoning. Smoke in a smoker for 1 hour at 200 degrees. Sauté in a skillet over high heat with the 2 tablespoons of butter. You want the edges to get browned and a little crispy.
Assemble your tacos with the mushrooms, pico de gallo, chipotle sauce and lime wedges.
We love this uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. It’s easy and unexpectedly delicious! A drive out to a local farm to pick up the squash (and other fresh produce) will also make this recipe an adventure, so it’s doubly worthy of your time.
Why Twice-Bake Butternut Squash?
Twice-baking butternut squash offers several benefits. One big one is that it’s much easier to scoop out the center for stuffing, or to take that fleshy center out as done in this recipe. While the first bake tenderizes the squash, the second bake can bring out new textures and flavors, including a slight crispiness. You can also twice-bake potatoes and other roasting vegetables and legumes to get more of an umami flavor out of them.
½ cup or so of brie (no harm in adding a little more!)
Instructions
Cut butternut squash in half, remove the seeds, and place on a parchment-lined baking sheet. Drizzle with olive oil, salt, cinnamon, and sugar.
Roast at 350 degrees until fork-tender and remove from oven; let cool until it is able to be handled.
Scoop out the center flesh, leaving ¼- to ½-inch thick walls, and place scooped-out flesh into a bowl. Mix with heavy cream until you have a consistency similar to mashed potato, and place back into the hollowed- out squash.
Top with Brie and more olive oil and bake at 400 degrees until cheese is melted and the squash starts to brown around the edges. Sprinkle with fresh sage and serve hot.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
Dark rum blondies are a rich twist on the classic dessert bar, blending the chewy, buttery texture of blondies with the warm, caramel-like depth of dark rum. This key ingredient enhances the sweetness of brown sugar and vanilla, creating a decadent treat that’s both comforting and sophisticated. Perfect for sharing, dark rum blondies bring a grown-up flair to a nostalgic favorite.
Dark Rum and Sweets: A Perfect Pairing
Dark rum, with its deep caramel, vanilla, and molasses notes, is a natural partner for desserts. Its warmth complements the richness of chocolate, the sweetness of caramel, and the spice in baked goods. A splash of dark rum can elevate cakes, truffles, and sauces, while sipping it alongside sweets enhances every bite. Whether paired with spiced cookies, rich puddings, or simply drizzled into whipped cream, dark rum brings out the best in indulgent treats.
Blondies: The Lesser-Known Sibling of Brownies
While brownies often steal the spotlight, blondies have a story of their own. Believed to predate the chocolate brownie, blondies emerged in the late 19th century when vanilla and molasses were the primary dessert sweeteners. Instead of cocoa, they rely on brown sugar and butter to deliver their signature butterscotch flavor. Simple, chewy, and golden in color, blondies gained popularity as a lighter, caramel-like alternative to their fudgier cousin. Today, they’ve become a staple in bakeries and kitchens, proof that sometimes history favors subtle sweetness over indulgent richness.
Gina Rae La Cerva’s great-grandmother grew up in a schetyl, or small forest village in what is today Poland. That village no longer exists. But, La Cerva travelled by train to the area where it once was. It’s a journey that takes her back in time to come to know a woman whom she knows little about.
My great-grandmother Esther’s home was destroyed by war. The only pictures I have ever seen of here is in a carved frame in my mother’s house. The photo is from her wedding day. She wears a delicate tiara on top of a simple veil, the white gauze spilling over her thick hair, which has been woven into intricate braids on either side of her head. She has thick, close-set eyebrows, and dark, heavy-lidded eyes. Her thin lips turn down into a slight frown. I do not know if she was in love with the man she has just married. Her resigned expression seems to embody the Hebrew saying, If there’s doubt, there’s no doubt.
I imagine the contours of Esther’s childhood.
Meals Through the Seasons
Spring was for nettle soup and linden-flower tea.
In May, when the poppies bloomed, the villagers crushed the seeds to make oil or cooked them into gruel. With hands dusted in pollen, they boiled poppy petals with dark honey from the wild bees found in the cavities of trees, and made a thick syrup for young children with coughs and colds who could not get to sleep.
In late summer, at reaping time, the last sheaf of wheat brought down by the last threshing stroke was adorned with flowers, tied with ribbons, and carried through the village on the last harvest-wagon.
The fall was busy with the gathering of berries and dead wood before winter set in, and it became so cold even the quick-silver froze.
Mushrooms Thrive in the Fall
And of course, all throughout the year, but most abundant in early fall, on nearly every stump and base, the fruiting bodies of mushrooms, each with a name like poetry: bare-toothed russula (handsome and white-stemmed, along the forest floor), copper brittlegills, yellow-cracking boletes, cloudy clitocybe, and sandy knight caps (purple-topped and sprouting from rotting logs); sulfur tuft, scaber stalks, and horse mushrooms (large and sessile, glossy and red); king boletes, bay boletes, brown birch, and pestle-shagged puffballs (growing from the sides of a standing giant); wooly milk caps, orange slime cort, and parasols. Each with their own dark smell, like the musk of an animal. To procreate, these mushrooms released their invisible spores into the air, musty rich explosions, winging on the wind, buoyant and weightless, like silent wishes for a prosperous future.
The villagers ate fresh mushrooms, and dried and pickled and stored even more, holding on to them like treasure for uncertain times ahead.
How Food Relates Back to Community
All told, these forest rituals and traditions bound together a culture that was always under siege. A way to map a forest of invasions and retreats, where boundary lines were only ever a mirage. The armies and borders may have moved, but the people and their loyalties remained in place. They were from here.
Did Esther stand at the edge of the pasture, gazing at a red deer disappearing into the woods, its elegant rack melting into the tall grass, and think of escaping somewhere else? Perhaps she pocketed the gloomy tips of spruce when she was meant to be gathering firewood, or couldn’t stop herself from eating the miraculous blueberries she was supposed to collect. I imagine she picked the swollen white stems of borowiki mushrooms with purple-stained fingers, each movement a small revolt. Perhaps she lived her life according to the Russian/Polish proverb: Ciszej jedziesz, dalej będziesz – “One can go further if they remain quiet.”
Just as the leaves start to blush with red and orange, Negroni Week ensures that cocktail recipes do the same. Begun as a fundraiser for Slow Food’s efforts to ensure access to heathy food, safe growing conditions, and planet-friendly agriculture, the concept has been embraced globally, Pittsburgh included. Celebrate Negroni Week, September 21 to 27 this year, at one of the city’s wonderful watering holes.
Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel. Some of Pittsburgh’s mixologists mark this red-letter week with their very own variation of the spirits + bitters + vermouth outline of this beloved cocktail. But, other bartenders around the country are celebrating, too!
Toast to Negroni Week with These 16 Cocktail Recipes
Earl Grey tea is rightly treasured for the citrussy, aromatic bergamot oil overtones it layers onto the gentle bitterness of black tea leaves. A Negroni made with Earl Grey-infused gin results in a cocktail rich with botanical sophistication.
The Espresso Negroni, also known as the Negroni Svegliato (Italian for “wide awake”), can be an aperitif and an after-dinner drink. Its dose of caffeine helps keep you energized, while its otherwise classic ingredients and proportions delight the palate. No matter when you choose to imbibe, sip slowly to appreciate the four-way conversation between coffee, sugars, gin, and bitters. They have a lot to say to each other.
Any drink that asks us to rinse our glass with moonshine deserves respect. After completing this intriguing step, the rest looks mostly familiar: gin, Campari, and sweet vermouth take the lead. However, a Pinot noir reduction, made by gently simmering red wine and sugar until syrupy, adds a little symphony of unexpected flavor notes to this cocktail, even as it intensifies its red color. Let your nose do some of the work here: the bouquet is worth a moment of appreciation.
A beloved classic from Con Alma’s very first cocktail list, this Negroni is built around a base of Zafra rum. This rich, 21-year-old rum burnishes the drink to a special mellowness. Contratto, with its ingredient list of 28 herbs, roots, and spices gives added complexity, as do the bark and cherry notes of Amargo-Vallet.
In this fun take on a Negroni cocktail, the herbal notes of chamomile-infused Bluecoat Gin join with the sweetness of strawberry-infused Aperol and the light, floral delicacy of Lillet Rosé. The special touch here: homemade strawberry juice ice cubes. These lend a fresh, sweet-and-tart brightness to this extremely sippable (and nicely pink) drink. Rizzo and the rest of the Pink Ladies from Grease would approve.
Heads up! Take it easy on this Negroni recipe, or you may end up like the cocktail’s name: Punch Drunk. It calls for all the ingredients of a classic Negroni. Though, a fruity simple syrup and a bit of brut champagne makes the Punch Drunk cocktail all too easy to drink. Don’t say we didn’t warn you…
There’s no doubt you’ll go coo coo for this coconut-flavored Negroni. Tequila is swapped in for the usual gin. Plus, a creamy banana sherry plus pineapple-infused Campari brings the tropical vibes right into your home. Summer is coming to an end, but that doesn’t mean the taste of warmer weather has to stop too.
Based on a white Negroni, this cocktail recipe from Con Alma is named after jazz trumpeter Erik Truffaz’s song of the same name. This cocktail features Thai basil and jalapeno infused Jin JiJi as its main ingredient. Con Alma Mixologist Hannah McKee, says of Magrouni, “It has a very cool Indian sound to it, and since this riff features an Indian dry gin, it seemed like a good fit.”
A traditional Negroni is no more in this cocktail recipe from Mixologist Sarah Cascone. Notes of cinnamon, toffee, and caramel dance with citrus and fruit flavors for a refreshing drink. Mix up a batch and share with friends around a fire.
The Cherry Tart Negroni, by Tyler Lewis at Pittsburgh’s Jackworth Ginger Beer, is a vibrant twist on the traditional Negroni recipe. Made with cherry juice and cherry bitters, the result is a burst of tingling sweet and tart.
Whisk yourself away to Mexico where notes of smoky tequila substitute the usual gin Negroni. The bitter-sweet flavors of spicy ancho chili–infused Campari and vermouth balance out the tequila in a bold twist of a recipe.
In case you’re looking for a Negroni recipe that embraces autumn, this Apple Cider Negroni is for you. To compliment the apple cider, we’re using bourbon rather than gin. It’s smooth, a bit sweet, and warming with every sip.
No need to feel any guilt while sipping on this recipe, it’s totally low calorie! Skip the vodka soda and instead mix together Aperol, a little bit of Fernet Branca, and sweet vermouth. An orange peel garnish makes this Negronish feel like home without all the frills.
Having a group of friends over to celebrate Negroni week? No worries, we have a batch cocktail that’ll keep everyone satisfied. This Starlight Negroni can serve up to 40 guests, though you can always make a single serving as well. The addition of ginger liqueur also makes it stand out from other recipes.
This Norski version of a Negroni features the smooth, distinct addition of aquavit. The complex notes of dill, fennel, and caraway take your regular recipe up a notch while sweet vermouth, Campari, and a lemon twist channel a nostalgic influence. The recipe even gets its inspiration from the Norwegian film Sentimental Value, a story about memory and the weight of generational family circumstances.
Those who are romantics or favor the sweet side of things will fall for this Chocolate Cherry Negroni from Rob Hirst at Hey Babe in Pittsburgh. To create the profile of a chocolate-covered cherry, he uses Cherry Heering, Luxardo Maraschino, and chocolate bitters. Featuring citrus gin and Cynar it’s that perfect balance between too tart and too sweet.
In case you feel like getting out to celebrate Negroni Week, explore the cocktail bars of Pittsburgh to grab yourself a glass.
These six tailgating recipes will kick off your Steelers’ season and help get us all into the end zone. Chef Kevin Hermann and TABLE Publisher Justin Matase know just what to serve hungry football fans. These delicious recipes will elevate your game day bites to Hail Mary pass proportions.
The Apple Cider Manhattan makes the ultimate game day cocktail. Featuring the flavors of winter spice, along with face warming bourbon, it’s just strong enough that you can sip it but balanced enough that you can enjoy more than one.
If fall-off-the-bone, melt-in-your-mouth ribs are your thing, this recipe is for you. You’ll be left dreaming about these Chili Baby Back Ribs. In victory or in defeat, they’re still delicious.
Give your game day some flare with these full-flavor marinated chicken tostados. Their freshness and their layered flavors will make your tailgating team very happy.
Simple preparation yields big results in flavor and presentation with this game day sausage board. This universal favorite is a stick-to-your-ribs mainstay.
The vivid flavor in these shrimp rolls is a real crowd pleaser with any tailgating recipe spread. They pair well with a light beer, but also with wine. Perhaps a bottle of rosé might make its way into the ice chest?
