All the best fall flavors on a plate. The post Baked Apples with Sausage Stuffing appeared first on Table Magazine ..read more

Satisfy that weeknight dinner craving! The post Creamy Chicken and Corn Skillet Dinner appeared first on Table Magazine ..read more

A classic chicken wrap with a little extra smokiness. The post Smoked Chicken Wrap Recipe appeared first on Table Magazine ..read more

Unwrap a bit of deliciousness... The post Lunchtime Tamales Recipe appeared first on Table Magazine ..read more

Bite into a savory, gooey breakfast treat! The post Ham, Bacon, and Cheddar Breakfast Pastry Puffs appeared first on Table Magazine ..read more

This center of Polish food has everything you need for grilling, and more, this summer. The post S&D Polish Deli and Other Quality Meats in Pittsburgh appeared first on Table Magazine ..read more

Summer might be over, but the fun isn't! The post TABLE’s Ultimate Labor Day Cookout Menu Meat Guide appeared first on Table Magazine ..read more

The Lodge at Glendorn is known for their expertise at incorporating blackberries into their menu. Abundant blackberries on the property ripen in August, and the combination of foraging and fine dining is one of many reasons to go and experience the place for your yourself. In honor of blackberry season, Executive Chef David Haick shares his recipe for Muscovy Duck Breast with Blackberry Glaze, Sweet Potato, & Fennel. Tips for Cooking Duck Breast Cooking duck breast can be intimidating, but mastering it is simpler than it seems and gives flavorful results. The key is to achieve perfectly cr ..read more

Bacon is not usually at the top of the list of healthy ingredients. But we’ve combined it with a lettuce and tomato salad, and a micro-greens garnish to make it the tastiest “Healthy BLT” salad bowl ever. The huge heirloom tomatoes take center stage here, so make sure you get the ripest you can. We suggest you head to the farm stand nearest you! Where Does the BLT Come From?  For New Yorkers, the BLT is a bodega staple. But some believe that it actually has its origins in the English tea sandwich in the Victorian era, then evolved into the “club sandwich” that came out of the dining car m ..read more

The simultaneously sweet, smoky and spicy allure of BBQ is especially strong in summer. Add fresh orchard-picked peaches to the traditional mélange with this peach pulled pork and, to borrow a phrase from a famous chef, BAM! TABLE contributor Anna Franklin started this recipe with pork butt from a local butcher, spiced it up with her very own spicy Bazaaa! Hot Sauce and served it on slider buns from a local bakery. Since tasting it during our photo session with Laura Petrilla, we have talked about this summer BBQ recipe dish non-stop at TABLE Studios. Why Peach and Pork? Peaches go well with m ..read more