A Page Turning Weekend at the 2025 SF Literary Fest

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May 12, 2025

Eat! It’s good for you! Anybody with an Italian grandmother has heard this in the kitchen, at the dining table, and across a picnic blanket. Sara Ghedina, TABLE Magazine’s correspondent from Italy’s Veneto region, offers up some delicious, summery fish dishes, like this Tuscan Clam Soup, that are good for you. So, eat!

The History of Tuscan Clam Soup

The Italian name for this soup is cacciucco. It’s a rich Tuscan fish dish that likely came to being as a way for fishermen to use smaller, less valuable fish, then evolving into a staple dish in coastal areas like Livorno. Seafood is plentiful in the coastal regions in the north of Italy, so combining many different kinds into one soup is a great way to use all of it at once.

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Tuscan Clam Soup

Author: Sara Ghedina

Ingredients

Scale

3 lb fresh clams, in-shell
3 tbsp tomato sauce
1/4 cup + 2 tbsp extra-virgin olive oil
4 garlic cloves
1/4 cup chopped flat-leaf parsley
1/4 cup dry white wine
Salt and freshly ground black pepper, to taste
4 slices of country bread

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Instructions

In a large bowl of cold water and sea salt, let clams soak for 2 hours to purge sand. Scrub under cold running water and then rinse a few times until water runs clear.
Place them in large pot covered with a lid and cook over medium-low heat for about 2-3 minutes until open. Shell all but a few and set aside. Strain cooking liquid and stir in tomato sauce until dissolved.
Heat 1/4 cup extra-virgin olive oil in a large pan, add 3 whole garlic cloves and cook until golden. Discard garlic, add shelled clams, minced parsley, clam/tomato liquid, white wine, salt and black pepper, and cook at medium heat for 5-6 minutes.
Meanwhile, drizzle 1 tablespoon olive oil over the bread slices, and toast them in the oven at 350 degrees for 6-7 minutes. While hot, rub with the remaining garlic clove and set aside.
Divide the soup into 4 bowls, add the reserved whole clams, drizzle with 1 tablespoon extra-virgin olive oil and serve with a slice of toasted bread.

Recipe & Photography by Sara Ghedina

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Lemon Artichoke and Triple Tomato Hummus Two Ways

By

Keith Recker

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May 12, 2025

A lemon artichoke hummus sits in a polka dot blue and white bowl on a white picnic table.

Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack.

How Do Chickpeas Turn Into Hummus?

It may be confusing how little chickpeas can transform into a smooth, creamy hummus spread without any dairy. The blending process using a food processor is what breaks down cooked chickpeas for the base. When you then add in tahini, a paste made from ground sesame seeds, and olive oil, the high-speed blending breaks down the chickpeas further and emulsifies the fats from the tahini and olive oil at the same time.

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Lemon Artichoke Hummus

Author: Keith Recker

Description

Artichokes and chickpeas become the best of friends.

Ingredients

Scale

3 cloves garlic, peeled
1 ½ cups chickpeas (canned or cooked)
½ tsp salt
2 tbsp lemon zest
3 tbsp fresh lemon juice
3 tbsp tahini
1/3 cup Liokareas Lemon Olive Oil
1 ½ cup preserved artichoke hearts (packed in water, drained)
1/8 tsp ground cumin
1/8 tsp cayenne

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Instructions

Place all ingredients except artichoke hearts in food processor. Blend until smooth and well-combined.
Add artichoke hearts and pulse until desired smoothness is achieved. Some like this recipe smooth, others chunky.

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Triple Tomato Hummus

Author: Keith Recker

Description

Tomato paste and cherry tomatoes contribute to this savory hummus.

Ingredients

Scale

2 cloves garlic, peeled
1 ½ cups chickpeas (canned or cooked)
¼ tsp salt
3 tbsp tomato paste
½ cup cherry tomatoes
1/3 cup Liokareas Sundried Tomato Olive Oil
1 tbsp tahini
¼ tsp harissa (or more to taste)
¼ tsp fresh thyme or oregano

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Instructions

Place all ingredients in a food processor. Blend until smooth and well-combined.
Sprinkle with salt before serving. The flavors blossom best if left in the refrigerator overnight.
Add cayenne pepper for a spicier version.

Recipes by Keith Recker
Photography by Dave Bryce

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Sangre Sunset

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May 12, 2025

Sangre Sunset cocktail sits red in a coupe glass with a toothpick of blueberries floating on top.

The gradual rise and fall of Bishop’s Lodge Road, as it winds towards Tesuque, is as sensual and lyrical as a road can be. The views of the Jemez to the left and the Sangre de Cristos to the right only add to the pleasure. So does the knowledge that one will shortly turn off onto the drive of the Auberge at Bishop’s Lodge for a drink and a nibble at SkyFire, the Auberge’s bar, and restaurant. Completing our work on this debut issue of TABLE Magazine New Mexico has been a journey, and we’re looking forward to a libation.

More on the Sangre Sunset

One of us chooses the Sangre Sunset, a concoction of blueberry lavender vodka, aperol, lime, vermouth rosso, and also grapefruit juice. Another one of us sips at the delicate smokiness of Ilegàl Mezcal with one cube and a slice of orange. The others go for a margarita variation and a prickly pear Collins. Yes, we take a sip from each other’s drinks. Though, we are each happiest with the one we chose for ourselves. Yes, we are very happy indeed to be in this lovely bar, celebrating something wonderful and toasting what we hope is a future as vibrant and bright as the sunset sky over SkyFire’s terrace. Here’s to a great summer for everyone.

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Sangre Sunset Cocktail Recipe

Author: Bishop’s Lodge

Description

Tangy, sweet, and a bit botanical.

Ingredients

Scale

3/2 oz of blueberry lavender vodka
3/4 oz of Aperol
3/4 oz sweet vermouth
3/4 oz grapefruit juice
1/4 oz lime juice
Optional spring of lavender garnish

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Instructions

Mix all ingredients in a shaker with ice and strain into a coupe glass.

Dark and Handsome (Rum Moscow Mule)

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May 12, 2025

Two Dark and Handsome Rum Moscow Mules sit in front of a painted brown background with Tajin rims and a lime and orange sitting next to the glasses.

We’ve reinvented a classic Dark & Stormy into a Dark & Handsome (Rum Moscow Mule) with some help from Vara Anejo Rum and a Tajín salted lip for that extra spice in your life.

A great way to learn about a place and their culture is to enjoy its local spirits. It’s incredible what this Rum Moscow Mule cocktail can do to enliven the senses. Not to mention this recipe is perfectly mixed for the heat of summer, expressing the flavors and magic of New Mexico.

What’s So Special About Vara Anejo Rum?

Vara Anejo Rum gets its luscious taste through a their production process. This process starts with the careful refinement of a rich but also balanced dark molasses. Then, artisanal distilling perfects the science of ensures a precise proprietary aging process. The resulting spirit has a smooth character with hints of caramelized sugar and also sweet vanilla. Its forwardness in a sandalwood spiciness layers with wood spice, caramelized sugar, and roasted nuts. It all makes this elevated rum the best pick for making a Rum Moscow Mule since it blends well with the lime and ginger beer.

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Dark and Handsome (Rum Moscow Mule)

Author: Gabe Gomez

Description

The Dark and Stormy is about to get an upgrade.

Ingredients

Scale

Tajin Clasico Seasoning to salt the glass rim
2 oz Vara Anejo Rum
¾ oz lime juice
4 oz ginger beer

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Instructions

Season glass rim with Tajin.
Add ice and ingredients then gently stir.

Recipe by Gabe Gomez
Photography by Tira Howard

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Grilled Flank Steak & Pesto with Veggies

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May 12, 2025

Grilled Flank Steak & Pesto with Asparagus, Campari Tomatoes, and Fingerling Potatoes

If you’re looking to treat you and your family or partner to an all-out weekend dinner then our Grilled Flank Steak & Pesto with Veggies is here to save the day. Tender, juicy grilled flank steak meets a homemade, nutty pesto but that’s not where the party ends. We also add roasted asparagus, perfectly cooked Campari tomatoes, and crispy fingerling potatoes so both your plate and stomach end up full.

What is Different About Flank Steak?

Flank steak stands out as a versatile cut of beef from the abdominal muscles of the cow. Unlike the cuts that come from the loin or rib areas, flank steak carries a robust, beefy taste. You’ll also see a grain running down through the meat. This grain is actually the key to how it should be prepared and sliced. Most of the time, you’ll want to go against the grain to coax along the tenderness.

Flank steak can be a bit tougher than other prime cuts but it really comes into its own when marinated to tenderize the muscle fibers. It also helps to cook the steak quickly over high heat, such as grilling or pan-searing. The way it absorbs marinades and its satisfying chew both contribute to why it works so well with our pesto sauce and veggies.

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Grilled Flank Steak & Pesto with Veggies

Author: Leslie Chavez

Description

This recipe is a must for whenever grilling season comes around.

Ingredients

Scale

1 ½ lb flank steak
1 tsp kosher salt
1 tsp pepper, freshly cracked
2 tsp granulated garlic
Zest of 1 lemon

For the pesto:

1/2 cup toasted pine nuts
2 tbsp lemon juice
1 garlic clove
1/4 tsp kosher salt
Freshly ground black pepper
2 cups basil leaves
1/4 cup olive oil, more for a smoother pesto
1/4 cup grated Parmesan cheese

For the asparagus and roasted Campari tomatoes:

1 bunch of asparagus
Olive oil
Kosher salt
Freshly ground black pepper
Campari tomatoes
Garlic
Chopped herbs of choice

For the roasted fingerling potatoes:

1 lb fingerling potatoes
4 slices thick-cut bacon
4 tbsp chopped chives
Olive oil
Salt and pepper

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Instructions

Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
Grill for 5 minutes on each side for a medium-rare steak.
Let the steak rest for 5 minutes then slice against the grain.
Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!

For the pesto:

Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
Grill for 5 minutes on each side for a medium-rare steak.
Let the steak rest for 5 minutes then slice against the grain.
Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!

For the asparagus and roasted Campari tomatoes:

Coat asparagus with olive oil. Add salt and pepper. Roast at 400 degrees for 8-10 minutes, until you see some char.
Quarter Campari tomatoes. Mince garlic. Toss with olive oil, salt and pepper. Roast with asparagus.
Plate with chopped fresh herbs of your choice, preferably sage, basil, and thyme.

For the roasted fingerling potatoes:

Cut fingerling potatoes in half lengthwise. Coat with olive oil and toss with kosher salt, and freshly ground black pepper.
Roast in a 400-degree oven for 30 minutes.
While potatoes are cooking, cut bacon into small pieces and sauté in a frying pan until crispy. When potatoes are ready, remove them from the oven.
Add chopped chives and crispy bacon. Serve.

Recipe by Leslie Chavez of Open Kitchen Santa Fe
Photography Gabriella Marks
Styling by Robert Nachman

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Deconstructed Tofu Banh Mi

By

Emma Riva

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May 12, 2025

a blue bowl filled with Deconstructed Tofu Bahn Mi on top of a table. — Enjoy the vibrant flavors of Deconstructed Tofu Bahn Mi - a vegetarian twist on the classic Vietnamese street food.

The Banh Mi sandwich is the iconic street food from Vietnam. Here it is reimagined by chef and TABLE contributor, Veda Sankaran, as a delicious vegetarian dish in the form of tofu banh mi.

The History of Banh Mi

Banh Mi has a surprising history, tied to colonial resistance in Vietnam. When the French colonized Vietnam, they brought the baguette with them, along with other dishes like pâté. Up until the 1950s, the sandwiches skewed more towards traditional French ingredients. But after the Vietnamese people fought back against the French presence, their sandwiches changed, too, incorporating more local flavors. Now, banh mi is popular all over the world, particularly in places with large Southeast Asian populations. However, in Vietnam itself tofu banh mi is somewhat uncommon, but is often a snack during Buddhist festivals when people are abstaining from meat.

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Deconstructed Tofu Banh Mi

Author: Veda Sankaran

Description

This tofu banh mi is a delicious vegetarian recipe.

Ingredients

Scale

For the tofu marinade:

4 large cloves of garlic smashed
½ cup chopped cilantro including stems
1 tsp black peppercorn crushed
1 tsp coriander
⅓ cup thinly sliced lemongrass
1½ tbsp Palm or brown sugar
2 tsp soy sauce
3 tbsp oil
1 block extra firm tofu

For the pickled daikon and carrots:

1 ½ cups daikon, peeled and julienned
1 ½ cups shredded or peeled and julienned carrot
¾ cup water
2 tbsp sugar
1 tsp salt
¼ cup brown rice vinegar

Ingredients for chili oil:

3 tbsp neutral oil
1 tbsp Szechuan chili flakes
1 tbsp gochugaru

For the smashed cucumbers:

7 Persian cucumbers (14 oz) sliced lengthwise in half
2 tbsp soy sauce
2 tbsp sesame oil
3 tsp brown rice vinegar
4 large cloves of garlic grated or finely minced
1 tsp sugar
2 tbsp chili oil with the pepper flakes

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Instructions

To make the marinade for the tofu, blend all the marinade ingredients together until smooth. Slice the tofu into ½” – ¾” steaks. Spread the marinade on all sides and place in a closed container and refrigerate for a few hours or preferably overnight. When ready to assemble the dish, heat a skillet and coat with some neutral oil. Cook each of the tofu steaks on medium heat for a few minutes per side, until cooked through and lightly browned.
To make the pickled daikon and carrots, dissolve the sugar and salt into the water. Stir in the vinegar. Pour this over the julienned daikon and carrot. Place in a tightly sealed container in the refrigerator until ready to use.
To make the chili oil, Stir together the gochugaru and the Szechuan chili flakes in a heat safe bowl. Heat the oil until it reaches around 350 degrees. You want the oil hot enough, but not so much as to burn the chili flakes. Once hot enough, pour the oil over the chili flakes, stir, and let sit to infuse. Once cool, you can place it in a tightly sealed container at room temperature for about 2 weeks. It will keep longer in the refrigerator.
To make the smashed cucumbers, salt the halved Persian cucumbers and let sit cut side down on a paper towel lined baking sheet. This is so you will have crispy and not watery cucumbers. After about 20 minutes, smash the cucumbers by using a rolling pin, flat side of a cleaver, or or even a meat tenderizer. Be careful to hit it only once or twice, with just enough force to crack the skin and slightly flatten.
Stir together all the ingredients for the sauce, adjusting the chili oil so as to get your preferred heat level. Once you are ready to assemble the dish, pour the sauce over the smashed cucumbers and toss to evenly coat.
To assemble the dish, plate the smashed cucumbers, add a few tofu steaks, and top with the pickled daikon carrots.

Recipe by Veda Sankaran
Photography by Dave Bryce

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Mussels in Broth

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May 12, 2025

A small bowl hols Mussels in a broth that sit on a plate with two pieces of toasted baguette beside the bowl.

This Mussels in Broth recipe creates a warming dish that infuses this shellfish with spices and dry white wine. Try it with a few pieces of baguettes and you’ll find your next meal delightfully care of. To make this recipe, Blame Her Ranch hosted TABLE Magazine New Mexico for an incredible dinner party under the stars. Chef Leslie Chavez created superb dishes for the occasion that were enjoyed with a selection of Gruet wines and beverages from Leaf & Hive.

What’s the Difference Between Mussels, Clams, and Oysters?

Mussels, clams, and oysters, while all bivalve mollusks, are still distinct in their appearance and flavor. Mussels usually have more of an elongated, dark blue or black shells and attach to surfaces using their strong threads. Clams on the other hand are rounder in their shell shape and burrow in sand or mud, meaning a saltier, chewier texture. Oysters, with their rough, irregular shells, have a briny and sometimes creamy flavor. These differences are the reason why we choose to use mussels with our broth. Their texture is tender while maintaining a sweet, briny flavor too.

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Mussels in Broth

Author: Leslie Chavez

Description

A warm and savory broth with perfectly tender mussels.

Ingredients

Scale

2 tbsp butter
3 small shallots, thinly sliced
4 garlic cloves, finely chopped
2 cups low-sodium chicken stock
1 cup dry white wine
4 lb mussels, cleaned
Splash of heavy cream
1/2 cup fresh parsley, roughly chopped
Salt and freshly ground black pepper
Lemon wedges, for serving
2 baguettes, warmed for serving

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Instructions

Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallots and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels, and then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened, 8-12 minutes. If any mussels do not open, discard them.
Remove the pot from the heat, then stir in the cream and parsley. Taste, then add more salt and pepper to taste.
Cut the baguettes lengthwise and toast. Rub the toast with a garlic clove for some lovely garlic flavor. Serve in big bowls with lemon wedges and bread to sop up the broth.

Recipes Leslie Chavez
Styling by Robert Nachman
Photography Gabriella Marks

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Educate Yourself on Shellfish

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May 12, 2025

Various shellfish sit in groups on ice and platters such as raw shrimp, snow crab claws, oysters, scallops, lobster tails, and mussels.

TABLE’s “Food Education” series aims to open up the doors of possibility for some new adventures for the taste buds and first up is shellfish!

Educate Yourself on Shellfish

Clams

Clams can heighten humble recipes to extraordinary heights. We’re partial to northern quahogs, also known as the Atlantic hard-shell clam. Classed by size as topnecks or littlenecks, they come predominantly from the coastal waters of Virginia. Littlenecks are less chewy and can be enjoyed raw on the half shell.

Easy to prepare, clams reward even beginners with an expansive flavor profile and an affinity for absorbing the flavors that surround them. In our direct-from-Italy Tuscan Clam Soup recipe, for example, they offer a briny balance amid the acidy ping of tomato, bouquet of white wine, and aromatic garlic notes. Clams also add a perfect salty bit to pasta, and are at home in most chowders.

Oysters

It is fair to compare oysters to wine. As much as the vine’s temperature, soil, and age inform the grape’s complexity, the 200 varieties of oyster are similarly shaped by their aquatic terroir. Shown here are Wholey’s Chesapeake oysters, which are milder in taste than most Pacific, Eastern, Kumamoto, Olympia or European oysters because of the Chesapeake Bay’s brackish mix of freshwater and seawater.

When in the presence of a fine fresh oyster, simplicity is the best option: carefully shuck one, and add just a gentle squeeze of lemon or a dab of cocktail sauce to open the palate. More elaborate oyster dishes, however, are wonderful, such as Roasted Oysters with Cornbread, Leek & Banana Peppers from Chef Sarah Baugher of The Speckled Egg.

Mussels

Coldwater blue mussels harvested from the waters of the Eastern Seaboard coast can be found naturally, but most are farmed on suspended ropes and harvested commercially. Available year-round, this rich and hearty bivalve is a fatty and briny bite strong enough to carry a main dish or subtle enough for a little mystery as part of a more layered recipe, like our Coconut Curry Mussels. A traveling circus of bold yet balanced flavors, this dish is a solid introduction to mussels at home. Remember to avoid mussels with cracked shells…and if it doesn’t smell fresh, it isn’t.

Lobster

In the words of Pittsburgh seafood master, Sam Wholey, “Lobsters are the most delicious and versatile meat.” For the best lobster experience, choose a live lobster: the sweetest, freshest, buttery bite comes from fresh, in-the-tank lobsters. Most folks boil a fresh lobster and dip the cooked meat in drawn butter with a bit of fresh lemon juice. Sam also offers fully cooked lobster claws and knuckle meat which you can use to introduce your family to this delicacy in the form.

Simplicity meets luxury with this flavor-packed crab quiche recipe from Chef Jackie Page.

Snow Crab

You may know something about snow crabs by watching the Deadliest Catch on the Discovery Channel. Entertainment value aside, snow crab is another delicious and versatile gift from the ocean floor. Unlike their burlier king-crab cousins, snow crabs are smaller with a more delicate shell. Their meat is tender and sweet and best enjoyed, in our opinion, in a quick dip of melted butter after a brisk 5- to 10-minute steam bath. You will likely buy frozen since they are harvested in Alaska and Canada between October and January. If you’re searching for a dish in which to include this seafood, try Chef Jackie Page’s Jarlsberg & Crab Quiche.

Scallops

“Like clams and oysters, scallops are bivalves,” says Sam Wholey. “They are active swimmers propelling themselves by clapping their shells together using a muscle called the eye, the part of the scallop that is eaten.” Since they come live from the North Atlantic, they must go through processing and icing immediately. Scallops cook very quickly. If using extra-virgin olive oil, which is ideal, a quick sear beautifully textures the scallop without compromising the oil or its smoke point of 400 degrees. Add them to salad or pasta, and it’s a party.

Roasted Shrimp, Clams, Asparagus and Leeks on a sheet pan, garnished with lemon wedges. Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe

Gulf Shrimp

Fresh from the warm waters of the Gulf of Mexico, Gulf shrimp have a distinctly mild and earthy flavor attributed to low and coastal tides. Shrimpers use a large cone-shaped net to harvest the abundant shrimp along the Gulf Coast waters, yielding about five million pounds each year. Their texture is dense and full of protein, making them perfect for a main course dish, perhaps of a southeast Asian variety, our recipe for Anna Franklin’s Pan-Roasted Shrimp with Clams, Asparagus & Leeks.

Story by Gabe Gomez
Cover Photo by Dave Bryce
Shellfish Courtesy of Robert Wholey & Co.

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Go-To Cheddar Mac and Cheese

By

Staff Author

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May 12, 2025

A blue pot of cheddar shell mac and cheese in a yellow color with a wooden spoon stuck inside it.

This recipe for our Go-To Cheddar Mac and Cheese is infinitely adaptable. You can use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can also be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat. It’s truly up to you. You could even make individual servings that each one of your guests can dress up with their own toppings like crackers, chicken, or broccoli.

What Are Easy to Melt Cheese for Mac and Cheese?

Thankfully, when it comes to customizing your Mac and Cheese, you have plenty of choices beyond just cheddar. If you want to add a bit of a bite to your mac you can try using colby-jack or pepper-jack cheeses. To contribute to complex flavors you can use gruyère, gouda, fontina which each have their own unique flavors. After you’ve chosen your cheese, we also recommend adding some cream cheese for the smoothest texture possible. Just make sure whatever decision you make, you grate the cheese finally, incorporate the cheese a little at a time, and the sauce heat low and slow.

More Mac and Cheese Topping Ideas

Sauteed mushrooms, fresh thyme, and truffle oil
Pulled pork, candied jalapenos, and barbeque sauce
Bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
Taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
Pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese

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Go-To Cheddar Mac and Cheese

Author: TABLE Staff