A Delicious Post-Farolito Gathering Near Canyon Road

A creamy pot of Risi e Bisi (Venetian rice and peas) and a serving on a blue and white plate, garnished with Parmesan cheese and a side of chopped onion.

During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen sharing a handful of traditional foods from the Veneto. In addition to this risi e bisi tasty dish, try Sara’s recipes for Bigoli in Salsa, Braised Chicken and potatoes Pollo in Umido, and traditional marinated sardines Sarde in Saor.

What’s a Risi e Bisi (Rice and Peas) Recipe?

Comfort food at its best – we can safely say this is the region’s most famous of all risotto. In the days of the Venetian Republic, people ate Doge on April 25, the feast of Saint Mark and the Venetian national holiday.

Like all risotto, it is pretty simple but needs care and attention while cooking. You need to add the liquid little by little and never stop stirring to ensure that the rice cooks evenly.

In the Veneto region, risotto is served all’onda, “on the waves.” In fact, it means with quite a lot of liquid: the finished product should ripple like the ocean current, and be liquid enough to make it almost pourable, yet maintain its classically creamy consistency.

Print

Risi e Bisi (Rice and Peas)

Author: Sara Ghedina
Yield: Serves 4

Description

This dish is traditionally made with fresh new peas available in spring. You can substitute them with frozen peas if out of season, but avoid canned ones.

Ingredients

Scale

6 cups vegetable stock
1 lb frozen or 2 lb fresh peas
8 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
Salt and pepper, to taste
10 oz Carnaroli or Arborio rice
1/2 cup dry white wine
2 tbsp butter
3 tbsp grated Parmesan

Cook Mode Prevent your screen from going dark

Instructions

Bring vegetable stock to a simmer in a medium pot; keep warm over medium-low heat. Bring a medium pot of water to boil, cook the peas for about 2 minutes (if using fresh ones, shell them first), drain, and set aside.
Heat 4 tbsp olive oil in a large saucepan, add half of the onion, and cook it for 10 minutes, stirring constantly and adding a bit of stock if needed. Add peas and cook them for 7 to 8 minutes, adding a bit of stock as required. Season with salt and freshly ground black pepper, turn the heat off, cover, and set aside.
Heat the remaining 4 tablespoons of olive oil in a large pot, add the rest of the onion, and cook it at low heat for 10 minutes until it becomes translucent. Bring the heat to be high, add rice, and let it cook, constantly stirring, until some grains are translucent about 2 to 3 minutes.
Add white wine and cook, stirring the whole time, until pan is almost dry about 3 minutes, and then season with salt and pepper. Ladle in 2 cups of broth, then turn the heat to medium-low and simmer, stirring occasionally, until broth is absorbed, 2 to 3 minutes. Ladle in another 2 cups broth and continue to cook, stirring again, until most of the broth is absorbed 5 to 7 minutes.
Add reserved peas and cook, adding more broth as needed and stirring to the very end until the rice is ready. Turn off the heat and add butter and grated Parmesan cheese, stirring vigorously until it becomes creamy. Add 2 tablespoons of stock, stir well, season with freshly ground black pepper, and serve.

Story and Photography by Sara Ghedina

Subscribe to TABLE Magazine’s print edition.

Crispy Roasted Lemon Chicken

By

Keith Recker

-

October 22, 2024

Two crispy roasted lemon chickens seasoned with sage, garnished with lemon zest and sage leaves on a dark baking sheet.

There’s nothing quite like the comfort of a perfectly roasted chicken. This crispy roasted lemon chicken recipe brings together juicy meat, golden skin, and a burst of fresh citrus flavor that makes every bite unforgettable. With just a few simple ingredients, you can create a dish that feels both homestyle and restaurant‑worthy.

What Makes Our Crispy Roasted Lemon Chicken Recipe So Tasty?

What makes this recipe special is the balance of flavors. The lemon olive oil keeps the chicken moist while adding a bright, zesty taste. Fresh rosemary and sage bring in earthy, aromatic notes that pair beautifully with the crisp skin. It’s a recipe that proves you don’t need complicated steps to make a meal that wows.

Whether you’re cooking for a family dinner, hosting friends, or just craving something hearty and flavorful, this roasted chicken is a winner. It’s easy enough for a weeknight but impressive enough for a holiday table. Serve it with your favorite sides, and you’ll have a meal that everyone will remember.

Print

Crispy Roasted Lemon Chicken

Author: Keith Recker

Description

An easy, comforting dish that feels special enough for family dinners or guests.

Ingredients

Scale

1/3 cup Liokareas lemon olive oil
1 organic roasting chicken, 4 or 5 lbs
1 tbsp kosher salt
1 tsp black pepper
2 tbsp rubbed sage
2 lemons, one quartered and de-seeded, and one zested and juiced
1 sprig of fresh rosemary

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees.
In a small bowl, whisk together salt, black pepper, and sage, and set aside.
Pat the chicken dry and rub Liokareas Lemon Olive Oil into the skin. Yes: rub it in all over the bird. Put the three of the lemon quarters in the cavity with the rosemary.
Quickly dust the bird generously all over with the spice and salt mix and put it into the oven.
Do not disturb the bird for 40 minutes, at which point insert a thermometer into the thigh joint. The chicken is done when the thermometer reaches 165 degrees.
Sprinkle lemon zest on the chicken and let rest in the pan for 10 to 15 minutes before carving and placing on a platter. Squeeze the remaining ¼ lemon over the serving platter and serve.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Sugar-Free Cashew Cream

By

Samuel

-

October 22, 2024

Sugar-Free Cashew Cream with lemon zest, pomegranate seeds, and fresh blackberries and raspberries on a marble counter.

Sugar-Free Cashew Cream is a great vegan substitute for ice creams and puddings. This silky, plant‑based cream is naturally sweet thanks to the monk fruit sweetener and luxuriously smooth due to the cashews, making it perfect for those nights when you’re craving a traditional dessert. It can also sweeten a meal beautifully whenever you use it where recipes call for cream. Or, you could even enjoy it as a snack all by itself, garnished with fresh berries and perhaps a sprinkle of chia seeds.

Print

Sugar-Free Cashew Cream

Author: Veda Sankaran

Description

Light yet indulgent, it shines on its own or paired with fresh berries for a refreshing, wholesome treat.

Ingredients

Scale

1 cup good quality cashews
¼ cup water
1 tbsp monk fruit sweetener
1 tsp vanilla extract
Pinch of salt
1 ½ tsp Liokareas lemon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Soak the cashews overnight in 2 cups of lukewarm water. Drain the water before using.
Blend the softened cashews in a small blender cup, adding a little water at a time until they become creamy.
Add the monk fruit sweetener, vanilla extract, salt, and lemon olive oil and blend again.
To serve, scoop a little into a small bowl and serve the sugar-free cashew cream with berries of your choice.

Notes

If you don’t have lemon olive oil, substitute with regular olive oil and a little lemon zest.

Recipe and Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Savory Romesco Baklava with Hot Honey

By

Anna Franklin

-

October 22, 2024

Savory Romesco Baklava triangles drizzled with hot honey and topped with sliced peppers and parsley, ready to serve.

Savory baklava, you ask? YES, we answer! Anna Franklin dreamed up this truly delicious recipe with layers of Romesco and sausage, and a drizzle of hot honey to top it off. If you’re expecting a crowd, get the party started with this recipe and perhaps a crisp, well-chilled Retsina wine from Greece. This inventive twist on a classic dessert layers buttery phyllo with smoky Romesco, Italian sausage, and almonds for a rich, savory bite. Try using fresh red peppers from your local farmers market and sausage from your local butcher and taste the difference.

Print

Savory Romesco Baklava with Hot Honey

Author: Anna Franklin

Description

Finishing with a drizzle of hot honey makes this dish simply perfect.

Ingredients

Scale

For the romesco:

1 16-oz jar of roasted red peppers, drained (or a 6–8 freshly grilled, peeled red peppers)
½ cup raw or roasted almonds
½ cup canned fire-roasted tomatoes
¼ cup oil-packed sun-dried tomatoes, rinsed and drained
2 medium-to-large cloves garlic
1 tbsp sherry vinegar or red wine vinegar
1 tsp smoked paprika
½ tsp fine sea salt, to taste
¼ tsp cayenne pepper
½ cup extra-virgin olive oil

For the phyllo dough:

1 box frozen phyllo dough
1 cup chopped almonds
½ lb crumbled Italian sausage, cooked and drained
¾ lb butter, melted
½ cup hot honey

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Butter the bottoms and sides of a 9 x 13-inch pan.
Mix Romanesco in a food processor until smooth. Set aside.
Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Spread ½ cup Romesco mixture and ½ cup chopped almonds. Sprinkle with half of the cooked sausage. Top with 5 sheets of dough, layering with butter as you go. Add ½ more of Romesco mixture, ½ cup almonds, and the rest of the sausage. Then the top layer should be about 6-8 sheets deep.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately drizzle with hot honey. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Recipes and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Campari Olive Oil Cake

By

-

October 22, 2024

A Campari Olive Oil Cake sits on a glass platter as a person sprinkles powdered sugar in a heart shape over top.

This Campari Olive Oil Cake is inspired by a recipe from Melissa Clark (one of our food heroes!) which we found online at The New York Times. We use a combination of blood oranges, grapefruit and lime for our citrus hit but feel free to mix and match. Steeping a bay leaf in the milk adds herbal and slightly floral notes to the cake.

Tips for Using Alcohol in Baking

Alcohol can add depth and complexity to baked goods, enhancing both flavor and texture. When using alcohol in baking, it’s important to choose the right type for your recipe. For example, strong spirits like rum or whiskey can add a bold flavor, while lighter alcohols like brandy or orange liqueur can provide a more subtle note. In this case, we use Campari for its touch of citrus and its bitter flavor. Keep in mind that alcohol evaporates during baking, so you may need to add slightly more than the recipe calls for to achieve the desired flavor. Lastly, you want to consider the alcohol content when choosing a recipe, as higher alcohol content can affect the texture and moisture of your baked goods.

Print

Campari Olive Oil Cake

Author: Julia Platt Leonard, Adapted from Melissa Clark

Description

We’re sure you’ve had Campari in your drinks but what about your cake?

Ingredients

Scale

1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan.
2 cups all-purpose flour
1 2⁄3 cup granulated sugar
1 tsp fine sea salt
1 tsp baking powder
1⁄2 tsp baking soda
2⁄3 cup whole milk
1 bay leaf
2⁄3 cup mild olive oil
3 large eggs
1⁄3 cup Campari
1 tbsp grated grapefruit zest
1 tbsp grated blood orange zest
1 tsp grated lime zest
1⁄4 cup fresh grapefruit juice
2 tbsp fresh blood orange juice
1 tbsp fresh lime juice
Whipped crème fraiche, whipped cream or powdered sugar, to finish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees.
Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.
In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.
In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan.
Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean.
Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.
Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.

Recipe by Julia Platt Leonard, Adapted from Melissa Clark / Photography by Tira Howard

Subscribe to TABLE‘s print edition

Candied Cocktail Pecans

By

Samuel

-

October 22, 2024

A close-up of candied cocktail pecans sprinkled with salt on a metal cooling rack.

There’s something irresistible about the mix of sweet, salty, and crunchy, and these candied cocktail pecans deliver all three in every bite. Abbey Brown of Feast on Brilliant shares a recipe that’s simple to make yet feels special enough for any occasion. Lightly sweetened with vanilla and sugar, then finished with a sprinkle of flaky Maldon sea salt, these pecans are the kind of snack that disappears fast from the table.

How to Use These Candied Cocktail Pecans

Perfect for holiday parties, cocktail hours, or even as a homemade gift, try this easy candied pecan recipe. It uses just a handful of ingredients and comes together in under 30 minutes. The egg white coating helps the sugar stick, creating a crisp shell around the pecans that bakes to golden perfection. The final touch of sea salt balances the sweetness and makes these nuts stand out from the usual party snacks.

Enjoy them on their own. Pair them with cheese and charcuterie, or package them in jars for a thoughtful edible gift. However you serve them, these sweet and salty pecans are a crowd-pleaser that bring a little extra sparkle to any gathering.

Print

Candied Cocktail Pecans

Author: Abbey Brown

Description

These crunchy pecans are coated in vanilla, sugar, and egg whites, then baked until golden and caramelized. A perfect sweet‑savory snack for holiday gatherings or cocktail hour.

Ingredients

Scale

2 egg whites
2 tsp vanilla
1 tsp kosher salt
4 cups raw pecan halves
1/2 cup granulated sugar
2 tsp Maldon sea salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine egg whites, vanilla, and kosher salt; whisk vigorously until frothy. Fold in pecans until completely covered in wet egg mixture. Add sugar to bowl and continue mixing.
Line a sheet tray with parchment paper and spray with pan spray.
Transfer sugared pecans to sheet tray and spread them out to make one even layer. Bake until sugar is bubbly and just golden brown at 350 degrees for 20 to 25 minutes, stirring once halfway through. Sprinkle Maldon sea salt over pecans as soon as they come out of the oven. Let cool. Transfer pecans to an airtight container, breaking up pieces as needed.

Recipe by Abbey Brown, Feast on Brilliant
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Using Persimmons in the Winter

By

-

October 22, 2024

Persimmon and Makrut Lime Tart

A winter salad of arugula and persimmons sits on a blue plate with whole persimmons, seeds, and a dressing container nearby.

Persimmons ripen in the late fall, just after the colors of the landscape have faded. Jewel-toned fuyu persimmons are a mid-to-late season variety, arriving just in time to dress up the holiday season. They lack the tannins of other persimmons and their candied sweetness makes them a bright spot for both your table and your tastebuds.

How to Use Persimmons in the Winter

Persimmons grow on trees and are technically berries, originating in China and first harvested over two thousand years ago. Like avocados, mangos, and most certainly bananas- persimmons have their precise moment of perfect, ripe, deliciousness. Catch it quickly, because it’s fleeting.

Persimmons are also rich in legend and myth. Korean folklore says that dried persimmon can scare away tigers. In Malaysia and Singapore, large persimmons are viewed as a status symbol. Closer to home, folks in the Ozarks say you can tell how severe winter will be by slicing open a persimmon seed and seeing whether it’s shaped like a knife, fork, or spoon (a fork means mild weather; spoon means snow; and a knife means cold that cuts like a – you guessed it – knife).

One of the traditions surrounding persimmons is hoshigaki, a centuries-old Japanese method of preserving the fruit. It requires peeling persimmons before hanging them on strings and gently massaging the fruit every day for four to six weeks, until it forms a powdery white skin and develops a deep, nuanced sweetness.

Making a Winter Salad

If your holiday season is as frenzied as mine is, you don’t have much free time for massaging persimmons. Here’s a better idea. In minutes you can assemble a healthy, eye-candy salad. Start with handfuls of peppery arugula, top with perfectly ripe, thinly sliced persimmons, and finish off with a generous sprinkle of pistachio nuts, and a lemony vinaigrette dressing.

More Recipes Using Persimmons:

Brûléed Persimmon and Brie

And we’re loving…

James Beard’s Amazing Persimmon Bread recipe from David Lebovitz

Persimmon Risotto with Pancetta and Goat Cheese from Jul’s Kitchen

Baked Feta with Persimmons from My Sweet Greek

Story by Cyndy Tanner / Photography by Tira Howard

Subscribe to TABLE‘s print edition

Pomegranate Prosecco Cocktail

By

-

October 22, 2024

A hit of Campari gives this Christmas-y Pomegranate Prosecco Cocktail a welcome red hue and a hint of bitterness that cuts through the creaminess of the prosecco. Jazz it up with pomegranate seeds and you’ll be ready to toast the holiday season in style. Adjust the quantities based on the size of your champagne flute but think roughly 2 parts prosecco to one part Campari.

Substitutes for Prosecco in our Pomegranate Prosecco Cocktail

If you’re looking for a substitute for prosecco in our Pomegranate Prosecco Cocktail, there are other bubbly options to use and enhance the flavor. Try using champagne and sparkling wine as direct replacements with a slightly acidic taste. Crémant, a French sparkling wine, is a more affordable option with a similar profile. Cava, from Spain, has citrusy notes and a dry finish. There are even Prosecco-style sparkling wines produced by various wineries that can also be used as substitutes. The end product is truly up to what your palate prefers.

Print

Pomegranate Prosecco Cocktail

Author: Bob Brady
Yield: 1 Cocktail 1x

Description

Get into the holiday spirit with this joyfully red and delicious cocktail.

Ingredients

Scale

1 tbsp pomegranate seeds
4 oz prosecco
2 oz Campari

Cook Mode Prevent your screen from going dark

Instructions

Place the pomegranate seeds in a champagne flute.
Top with the prosecco and finish with the Campari.

Recipe by Bob Brady / Story by Cyndy Tanner / Photography by Tira Howard

Subscribe to TABLE‘s print edition

Holiday Batched Cocktails for Your Gatherings

By

-

October 14, 2024