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Pittsburgh
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National
Recipes
Appetizer
Breakfast and Brunch
Cocktails
Desserts
Dietary Needs
Kids Table
Mains
Side Dishes
Techniques
Braising
Grilling
Pickling
What’s In Season
Winter
Spring
Summer
Fall
Drinks
Beer
Cocktails
Wine
Ingredients
Fish and Shellfish
Fruits and Vegetables
Grains
Cheese and Dairy
Meat and Poultry
Noodles
Pasta
Plant-Based
Rice
What’s In Season
Fashion and Design
Fashion and Jewelry
Home
Going Out
Taos Winter Wine Festival Giveaway
Arts and Entertainment
Bars
Restaurants
Shopping
Pantry and Bar
Travel
Videos
Recipes
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Plant-Based
Food
Spiral-Cut Zucchini Summer Salad
Chop your way toward a fresh and healthy farm-to-table meal.
Dietary Needs
Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce
Bring your vegetarian recipe game to a whole new level with incredible flavors.
Fall
Fire-Roasted Green Chile
The striking green chile dish that Chef John Sedlar made for TABLE comes from his 1980s restaurant Saint Estephe.
Appetizers
Grilled Zucchini with Tahini Yogurt Sauce and Corn Relish
A fun use of zucchini that’ll help you break away from the mundane use of this versatile summer vegetable.
Food
Spring Salad with Saffron Vinaigrette
The saffron adds a subtle floral note to the dressing, while the roasted chickpeas provide a satisfying crunch.
Food
Cucumber Rolls Stuffed with Goat Cheese
Cucumber rolls are the logical outcome of a lively Saturday morning visit to the Santa Fe Farmers’ Market, which showcases a vibrant array of...
Food
Chia Seed Pudding
Chia Seed Pudding is an easy, delicious, and endlessly customizable dessert, or breakfast, with enough oomph for savory flavors or fresh fruit and edible flowers.
Food
Roasted Squash Tacos with Sriracha Mayonnaise
Vegetarian squash tacos are packed with wholesome and nutritious ingredients.
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