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Gather / Recipes

Lemon Ricotta & Roasted Grape Appetizer: An Elegant Variation

This week’s The Featured Table is a celebration of refined simplicity and culinary artistry. There is a refined charm in the balance of flavors that warm, roasted grapes and bright, lemon-infused ricotta offer. This sophisticated variation transforms a familiar favorite into a graceful appetizer, perfect for impressing guests or enjoying a quiet moment of indulgence.

Spread the lemon ricotta on a platter, disburse the roasted grapes on top, and finish with a sprinkle of toasted nuts and fresh herbs. This dish is perfect for serving with warm toast or your favorite crackers—ideal for elevating a cozy gathering or adding a touch of elegance to your drinks with friends or family. For those who love our classic approach, revisit our original Lemon Ricotta Toast with Roasted Grapes post.

Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling (optional)
  • Warm toast or your favorite cracker, for serving

Method

  1. Roast the Grapes:
    Preheat your oven to 400°F. Arrange the grapes on a baking sheet and nestle 2 sprigs of tarragon (or thyme) among them. Drizzle lightly with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the grapes begin to burst. Once roasted, allow them to cool slightly, remove the herb sprigs, and gently squeeze the lemon juice over the grapes.
    Note: If you plan to roast the grapes, consider preparing an ample amount—not only for this elegant appetizer but also to adorn your slice of warm toast.
  2. Prepare the Lemon Ricotta:
    In a bowl, whisk together the fresh ricotta and lemon zest until the mixture becomes smooth and airy.
  3. Assemble the Appetizer:
    Neatly spread the lemon-infused ricotta on a serving plate. Evenly scatter the roasted grapes over the ricotta, then finish with a delicate sprinkle of toasted pine nuts and a few torn leaves of fresh tarragon or thyme. For an additional touch of sophistication, drizzle a modest amount of balsamic glaze over the top.
  4. Serve:
    Present this elegant appetizer alongside a slices of warm toast or your favorite crackers. Its delightful interplay of textures and flavors is sure to charm your guests and elevate any gathering.

Enjoy this tasteful reinterpretation—a harmonious blend of creaminess, tang, and subtle sweetness that is as visually inviting as it is delicious.

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The Featured Table: Cozy Blueberry Scones for a Chilly March Weekend

As the chill lingers in the air this March, there’s nothing quite as comforting as a warm, freshly baked treat to brighten your day. This week’s The Featured Table recipe brings you blueberry scones—a simple yet delicious delight that pairs perfectly with a steaming cup of coffee in the morning or your favorite warm beverage in the afternoon. Whether dusted with coarse sugar, topped with a luscious vanilla icing, or enhanced with a tangy lemon drizzle, these scones are sure to satisfy your cozy cravings.

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for dusting hands and work surface
  • 1/2 cup (100g) granulated sugar plus extra for sprinkling the tops before baking
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream (plus 2 tablespoons for brushing)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
  • For topping: coarse sugar and your choice of vanilla or lemon icing

Step-by-Step Instructions

  1. Preheat & Prepare:
    Preheat your oven to 400°F (204°C). Lightly dust your work surface with flour.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  3. Cut in the Butter:
    Add the 10 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Combine the Wet Ingredients:
    In a separate bowl, whisk together 1/2 cup of heavy cream, the egg, and the vanilla extract.
  5. Bring it All Together:
    Drizzle the wet ingredients over the dry mixture. Gently fold in the blueberries, mixing just until everything is moistened. The dough should appear slightly sticky; if it feels too sticky, dust your hands with a little extra flour. Conversely, if it seems dry, add an extra 1–2 tablespoons of heavy cream.
  6. Shape the Dough:
    Transfer the dough onto your floured work surface and, using your floured hands, shape it into a rough ball. Pat the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  7. Chill for Texture:
    Brush the scones lightly with the remaining heavy cream and, if desired, sprinkle some coarse sugar on top for extra crunch. Arrange the scones on a plate or a lined baking sheet and refrigerate for at least 15 minutes. This step helps the dough relax and ensures a better rise during baking.
  8. Bake to Golden Perfection:
    After chilling, arrange the scones 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat. Sprinkle with granulated or coarse sugar to cover the tops. Bake for 22–25 minutes until the edges are golden and the tops are lightly browned.
  9. Finish with a Tasty Topping:
    Allow the scones to cool for a few minutes. Then, drizzle with your favorite icing—whether it’s a smooth vanilla glaze or a tangy lemon icing—or simply enjoy them with an extra dusting of coarse sugar.

Serving & Storage Tips

Enjoy these blueberry scones warm from the oven alongside a hot cup of coffee or tea for a truly cozy experience. Leftover scones (iced or plain) can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat them in a low oven to revive their fresh-from-the-oven warmth.

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The Featured Table: A Vibrant Beet Dip for Your Next Gathering

There’s something special about a dish that is both beautiful and nourishing, and this Roasted Beet, Walnut, Feta & Dill Dip is exactly that. With its rich magenta hue and a blend of earthy, nutty, and creamy flavors, this dip is as much a feast for the eyes as it is for the palate. Whether you’re hosting a gathering or simply indulging in a snack, this dip is an easy yet elegant way to elevate the moment.

The Beauty and Benefits of Beets

Beets aren’t just visually striking—they’re packed with nutrients that make them a true superfood. Rich in fiber, folate, iron, and antioxidants, they support heart health, aid digestion, and even boost stamina. The natural sweetness of roasted beets balances beautifully with the crunch of walnuts, the tangy creaminess of feta, and the fresh, herbaceous notes of dill. It’s a perfect harmony of flavors and textures, all while delivering a nutrient-dense bite.

A Stunning Addition to Your Table

Pairing this vibrant dip with our Villa Vaux Moyen napkin in Blue and Red brings an extra touch of sophistication to your spread. We love mixing and matching our plates and bowls with bold prints to create a visually dynamic tablescape that feels both curated and playful. Serve with warm pita, fresh vegetables, or your favorite crisp crackers for a truly effortless and showstopping dish.

Roasted Beet, Walnut, Feta & Dill Dip

Ingredients:

  • 2 cups chopped roasted beets (about 3 medium-sized beets)
  • ½ cup walnuts
  • 1 cup feta*
  • ¼ cup fresh dill
  • 2 tbsp lemon juice
  • Pinch of salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Wash, peel, and halve the beets to reduce cooking time. Wrap them in foil, place on a baking tray, and roast for 40-50 minutes until soft.
  3. Let the beets cool, then cut into cubes and measure out 2 cups.
  4. Blend all ingredients in a food processor until smooth.
  5. Store in the fridge for up to 4 days.

Dairy-Free Option:

Swap the feta for ⅔ cup soaked cashews and increase the salt to ¼ tsp for a creamy alternative that maintains the rich texture and tangy bite.

With its dazzling color, bold flavors, and nourishing benefits, this beet dip is sure to be the centerpiece of your next gathering. Serve it up, savor the moment, and enjoy the beauty of good food shared around the table.

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The Featured Table: Lemon Ricotta Toast with Roasted Grapes

There’s something magical about the combination of warm, roasted fruit and creamy ricotta on crisp, golden bread. This week’s recipe is simple yet elevated—Lemon Ricotta Toast with Roasted Grapes. It’s a dish that feels special without being fussy, perfect for a weekend brunch or an effortlessly elegant appetizer.

We paired these delicate bites with our Seraphim napkins in the Persephone print—a stunning mix of teal and purple that beautifully complements the deep jewel tones of the roasted black grapes.

Lemon Ricotta Toasts with Roasted Grapes
Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 4 slices sourdough bread
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling

Method

  1. Preheat the oven to 400°F. Spread the grapes on a baking sheet and top with 2 tarragon (or thyme) sprigs. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Roast for 15 to 20 minutes, until the grapes begin to burst. Let cool slightly, discard the tarragon, and squeeze lemon juice over the grapes.
  2. While the grapes roast, whisk together the ricotta and lemon zest until smooth and airy.
  3. Just before serving, toast the sourdough bread in a toaster until golden and crisp.
  4. Spread the lemon ricotta onto each toast, then top with roasted grapes and toasted pine nuts. Finish with fresh tarragon leaves and a drizzle of balsamic glaze.

This recipe is a balance of textures and flavors—creamy, crisp, sweet, and tangy. It’s a perfect way to celebrate winter’s slower, more intentional gatherings. Pair it with a chilled glass of white wine or a cup of fragrant herbal tea, and you have a moment worth savoring.

For a beautifully set table, layer the toast on a rustic wooden board and serve alongside our Seraphim napkins in the Persephone print. The teal and purple hues of the napkins echo the colors of the dish, creating a visually stunning tablescape that invites warmth and conversation.

Enjoy the season’s simple pleasures, one bite at a time.

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The Featured Table: Juicy Turkey Burgers with Caramelized Onions, Garlic Aioli, and Swiss Cheese

Sometimes, nothing satisfies quite like a burger. There’s something about the perfect balance of flavors and textures—a crisp toasted bun, juicy patty, and indulgent toppings—that makes for an irresistible meal. This week’s Featured Table recipe takes the classic burger to the next level with turkey patties that are packed with flavor and remain incredibly juicy, thanks to the addition of finely chopped mushrooms. Paired with deeply caramelized onions, creamy garlic aioli, and melted Swiss cheese, these turkey burgers are simply over-the-top delicious.

The Secret to a Juicy Turkey Burger Turkey burgers have a reputation for being dry, but not these. The key? Chopped mushrooms mixed into the turkey patty. Not only do they add depth of flavor, but they also help retain moisture, keeping the patties tender and succulent. A touch of Worcestershire sauce, garlic salt, and onion powder further enhance the savory profile.

Caramelized Onions: Pure Magic There’s something transformative about caramelized onions. Their deep, sweet flavor pairs beautifully with the mild nuttiness of Swiss cheese, creating a melt-in-your-mouth combination that makes these turkey burgers truly special. The trick to perfect caramelized onions is patience—slowly cooking them over low heat allows their natural sugars to develop into a rich, golden brown flavor.

A Final Touch: Creamy Garlic Aioli To elevate this burger even further, we’re adding a luscious garlic aioli. Made with mayonnaise, Dijon mustard, and a hint of Worcestershire sauce, it adds just the right amount of tangy richness. Spread generously on a toasted bun, it ties everything together beautifully.

The Perfect Pairing We’ve plated these indulgent turkey burgers alongside crisp French frites, capturing the essence of a bistro-style meal. And because a great meal deserves a beautiful setting, we’ve styled our table with August Table’s Here Comes the Sun napkin in red—whimsical, vibrant, and the perfect complement to this cozy yet sophisticated dish.

Recipe: Juicy Turkey Burgers with Caramelized Onions, Garlic Aioli & Swiss Cheese

Ingredients:

For the burgers:

  • 16 oz ground turkey (85% lean)
  • 6-8 oz mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ cup panko breadcrumbs
  • 1 beaten egg
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • 3 tbsp chopped parsley
  • 4 slices Swiss cheese
  • 4 hamburger buns, toasted

For the caramelized onions:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • 1 ½ tsp kosher salt
  • Fresh ground black pepper

For the garlic aioli:

  • ½ cup mayonnaise
  • 2 tsp minced garlic
  • ½ tsp kosher salt
  • Fresh ground black pepper
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

For the sautéed mushrooms:

  • 2 tbsp olive oil
  • 6 oz mushrooms, stemmed and sliced
  • ½ tsp unsalted butter

Instructions:

  1. Caramelize the Onions:
    • In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions and season with salt and pepper.
    • Cook slowly, stirring every few minutes, for about 30 minutes or until onions are deeply golden brown. Set aside.
  2. Make the Garlic Aioli:
    • In a small bowl, mix mayonnaise, minced garlic, salt, pepper, Dijon mustard, and Worcestershire sauce. Set aside.
  3. Sauté the Mushrooms:
    • Heat olive oil and butter in a cast-iron skillet over medium heat. Add mushrooms and sauté until they release their liquid and become golden, about 3 minutes. Set aside.
  4. Prepare the Turkey Patties:
    • In a large bowl, combine ground turkey, chopped mushrooms, Worcestershire sauce, salt, pepper, breadcrumbs, beaten egg, garlic salt, onion powder, and parsley. Mix until just combined.
    • Form into four equal patties and refrigerate for 10-15 minutes.
  5. Cook the Burgers:
    • In the same cast-iron skillet used for the mushrooms, cook the turkey patties over medium heat for about 3-5 minutes per side, until the internal temperature reaches 165°F.
    • Top each patty with a slice of Swiss cheese and cover until melted.
  6. Assemble the Burgers:
    • Spread a generous layer of garlic aioli on the toasted buns.
    • Place the turkey patty on the bottom bun and top with caramelized onions and sautéed mushrooms.
    • Add any additional toppings of your choice and serve immediately with crispy French frites.

Whether you’re gathering friends around the table or treating yourself to a decadent dinner, these turkey burgers offer a perfect balance of gourmet flavors and comfort food appeal. Enjoy!

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The Featured Table: Elevated Brown Sugar Bundt Cake (From a Box!)

I always keep a few King Arthur Gluten-Free Classic Yellow Cake Mixes in my pantry for those days when time is short, but the occasion calls for something sweet. A well-stocked pantry can be a lifesaver when guests are coming over or when a weeknight dinner needs a special finishing touch. While there’s nothing wrong with a simple cake mix as-is, I love dressing it up to make it feel a little more magical—something unexpected yet effortlessly elegant.

This Elevated Brown Sugar Bundt Cake is a beautiful example of how a simple base can transform into a showstopping dessert with just a few thoughtful additions. The rich depth of brown sugar enhances the yellow cake, giving it a warmth and caramel-like complexity. Topped with a silky caramel glaze, this cake is equally suited for a celebratory birthday, a refined dessert for dinner guests, or an afternoon indulgence with a cup of tea. It even makes the perfect coffee cake alongside a steaming mug in the morning.

And with the big game on Sunday, this is an ideal dessert for anyone hosting a gathering. Super Bowl parties may be filled with savory bites and indulgent snacks, but a slice of this cake will elevate the occasion, offering a touch of sophistication to the spread. It’s easy to make, yet feels special—exactly what I love in a great dessert.

Elevated Brown Sugar Bundt Cake (From a Box!) with Caramel Glaze

Ingredients

For the cake:

  • 1 box King Arthur Gluten-Free Classic Yellow Cake Mix
  • Ingredients listed on the box (typically eggs, oil, and water)
  • 1 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract

For the caramel glaze:

  • 5 tablespoons unsalted butter
  • 1/3 cup brown sugar, firmly packed
  • 1/2 teaspoon vanilla extract
  • 1/2 to 2/3 cup confectioner’s sugar (adjust for desired consistency)
  • 1 tablespoon milk
  • extra confectioner’s sugar for dusting

Instructions

  1. Preheat & Prepare:
    Preheat oven to the temperature listed on the cake mix box. Generously grease a Bundt pan with butter or nonstick spray.
  2. Make the Cake Batter:
    Prepare the cake batter according to the box instructions. Stir in the brown sugar and vanilla extract, mixing until fully combined.
  3. Bake:
    Pour the batter evenly into the greased Bundt pan and bake according to the box directions, or until a toothpick inserted into the center comes out clean.
  4. Cool:
    Let the cake cool in the pan for about 10–15 minutes, then carefully invert onto a wire rack to cool completely.
  5. Make the Caramel Glaze:
    In a small saucepan over medium heat, melt the butter, then stir in the brown sugar. Cook for about 1–2 minutes, stirring constantly, until the sugar is fully dissolved.
    Remove from heat and stir in the vanilla extract. Whisk in confectioner’s sugar and milk, adjusting the amount of sugar to reach your desired glaze consistency.
  6. Glaze the Cake:
    Drizzle the warm caramel glaze over the cooled Bundt cake. Let it set for a few minutes before slicing and serving. You can add a little extra confectioners sugar sprinkled on top for a nice extra touch but not needed.

A Cake for Every Occasion

Whether served as a refined dessert, a cozy afternoon treat, or a delightful morning indulgence, this Brown Sugar Bundt Cake is a versatile favorite. I hope it finds its way to your table this weekend—perhaps as a thoughtful addition to a Super Bowl gathering or simply as a way to slow down and savor the moment. However you enjoy it, this is one of those effortless recipes that proves a little creativity can turn the simplest ingredients into something truly special.

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The Featured Table: Chia Pudding Parfait with Cherry Blueberry Compote

February has arrived—how did that happen so quickly? As we step into a new month, it’s the perfect time to refocus on nourishing, feel-good foods that bring both comfort and energy.

As we embrace the new year and lean into lighter, nourishing meals, this week’s recipe is a true celebration of health and beauty. Say hello to our Chia Pudding Parfait with Cherry Blueberry Compote – a stunningly layered, nutrient-packed treat that’s perfect for breakfast, a snack, or even a light dessert.

Why Chia Pudding?

Chia seeds are a powerhouse of nutrition. Packed with omega-3 fatty acids, fiber, protein, and essential minerals, they provide sustained energy and support overall well-being. When combined with creamy homemade cashew milk and paired with the natural sweetness of our cherry blueberry compote, the result is a dish that’s both delicious and nourishing.

Let’s walk through the simple steps to create this gorgeous parfait:

Ingredients

For the Cashew Milk

  • 1 cup raw cashews, soaked for 1-3 hours
  • 3 cups water
  • 3 dates, pitted
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of sea salt

For the Chia Pudding

  • 1/2 cup chia seeds

For the Cherry Blueberry Compote

  • 1/4 cup fresh blueberries
  • 1/4 cup chopped fresh cherries
  • 2 tablespoons water
  • 2 teaspoons maple syrup
  • A few drops of vanilla extract

Additional Layers

  • 1/2 cup vanilla yogurt of choice (dairy or dairy-free)
  • Fresh cherries and blueberries for garnish

Instructions

Step 1: Make the Cashew Milk

In a high-speed blender (such as a Vitamix), combine the soaked cashews, water, dates, vanilla extract, cinnamon, and a pinch of sea salt. Blend on high until the mixture is smooth and creamy.

Pour the cashew milk into a bowl and stir in the chia seeds until well blended. Cover and refrigerate overnight, allowing the seeds to expand and create a pudding-like texture.

Step 2: Prepare the Cherry Blueberry Compote

In a small saucepan, combine the blueberries, cherries, water, maple syrup, and vanilla extract. Cook over medium heat, stirring frequently, until the berries soften and release their juices, creating a vibrant, fruity compote. Remove from heat and let cool.

Step 3: Assemble the Parfaits

In your favorite jars, glasses or bowls, layer the chia pudding, vanilla yogurt, and cherry blueberry compote. Repeat the layers to create a beautiful visual effect. Finish with a topping of fresh cherries and blueberries for added color and texture.

A Feast for the Senses

This chia pudding parfait isn’t just a treat for your taste buds – it’s a feast for the eyes as well. The vibrant layers of creamy pudding, luscious compote, and fresh fruit come together in a way that’s as beautiful as it is delicious. Best of all, it’s a dish that supports your health and invites you to slow down and savor the moment.

We hope this recipe inspires you to start your day with a little more joy and nourishment. Let us know how your parfaits turn out – and don’t forget to share your creations with us!

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The Featured Table: A Cozy Bowl of Healing Thai Red Coconut Curry Soup

Welcome to this week’s edition of The Featured Table! With winter’s chill in full force, there’s nothing better than a warm, nourishing bowl of soup to keep us cozy and healthy. This week, we’re diving into a recipe that’s bursting with vibrant flavors and loaded with good-for-you ingredients.

Our Thai Red Coconut Curry Soup is a vegan, gluten-free wonder that’s as delicious as it is healing. Featuring aromatic garlic, ginger, and turmeric, this soup brings both warmth and wellness to your table. While it’s perfectly satisfying on its own, feel free to customize it by adding chicken or shrimp for an extra protein boost.

Ready to savor this delightful bowl of goodness? Let’s get cooking.

Thai Red Coconut Curry Soup

Ingredients

For the Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried turmeric
  • 1 medium onion, chopped
  • 1 small carrot sliced
  • 1/4 cup Thai red curry paste
  • 2 cans (14 ounces each) full-fat coconut milk
  • 2-3 cups low-sodium vegetable broth
  • 3 tablespoons soy sauce or coconut aminos (for a gluten-free option)
  • 3 tablespoons creamy peanut butter
  • 3 cups fresh spinach
  • 2 cups sliced mushrooms (white or baby bella)
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • 8 ounces rice noodles
  • Limes and crushed peanuts, for serving

For the Crispy Sesame Chickpeas:

  • 1 can (14 ounces) chickpeas, drained and patted dry
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon pure maple syrup
  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons sesame seeds

Instructions

1. Prepare the Crispy Sesame Chickpeas:

  • Preheat your oven to 425°F.
  • On a baking sheet, toss the chickpeas with olive oil, tamari, and maple syrup. Bake for 15 minutes.
  • Add the coconut and sesame seeds, toss to coat, and bake for an additional 5-10 minutes, or until the chickpeas are extra crisp. Set aside.

2. Cook the Soup Base:

  • In a large pot over medium heat, warm the olive oil. Add the onion, carrot, garlic, ginger, turmeric, and red curry paste. Cook until fragrant, about 2 minutes.
  • Add the sliced mushrooms and sauté for a few minutes until softened.
  • Stir in the coconut milk, vegetable broth, peanut butter, and a pinch of black pepper. Simmer over medium heat for 5-8 minutes.

3. Add the Greens:

  • Stir the fresh spinach and chopped cilantro (or Thai basil) into the soup. Let the greens wilt slightly.

4. Cook the Noodles:

  • While the soup simmers, prepare the noodles according to the package directions. Drain and set aside.

5. Assemble and Serve:

  • Divide the cooked noodles among serving bowls. Ladle the soup over the noodles.
  • Top each bowl with crispy chickpeas, a squeeze of fresh lime juice, crushed peanuts, and extra herbs for garnish.

This Thai Red Coconut Curry Soup is a wholesome option that’s packed with flavor and comfort—perfect for a quiet night at home or as a showstopper for a dinner gathering. We hope this dish brings warmth and joy to your table this week. Enjoy!

Shop the look: Elevate your tablescape with our elegant August Table napkins, available in the Garden print in Green and Gray. These popular napkins are currently on backorder, so secure yours now!

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The Featured Table: A Stunning Red Onion Tart Tatin

Welcome to this week’s edition of The Featured Table, where we highlight recipes and inspiration to elevate your dining experience. Each Saturday, we celebrate the art of gathering with dishes designed to bring beauty and joy to your table. This week, we present a culinary centerpiece that perfectly balances simplicity and sophistication: the Red Onion Tart Tatin.

Bold in flavor and stunning in presentation, this tart is an ideal choice for an elegant evening meal with friends or a leisurely weekend lunch. Its combination of rustic charm and refined elegance ensures it will be a memorable addition to any gathering.

The Elegance of Simplicity

Humble ingredients come together to create a dish that is both refined and satisfying. Sweet, roasted red onions are paired with the rich depth of balsamic caramel, a layer of melted cheese, and a golden, flaky puff pastry. The result is a tart that is as visually captivating as it is delicious.

The Recipe: Red Onion Tart Tatin

Ingredients:

  • 4 medium red onions
  • Olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried tarragon
  • 1/4 cup parmesan cheese, sliced (or substitute with manchego or mild cheddar)
  • 1/4 cup soft goat cheese
  • 1 sheet of puff pastry, thawed

Directions:

  1. Preheat the oven: Set the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Roast the onions: Peel the red onions, trim the tops and bottoms, and slice each crosswise into 3 even slices (about 3/4 inch thick). Arrange the slices on the prepared baking sheet, brush generously with olive oil, sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper, and roast for about 35 minutes. The onions should be tender and slightly golden on top.
  3. Prepare the caramel: While the onions roast, melt the butter in a frying pan over medium heat. Add the brown sugar and balsamic vinegar, stirring frequently until the mixture thickens and becomes a rich caramel. Remove from heat.
  4. Assemble the tart: Grease a springform pan and set it on a baking sheet. Pour the balsamic caramel into the bottom of the pan, spreading it evenly. Arrange the roasted onion slices on top, placing the prettiest sides down (these will become the top of the tart). Sprinkle the tarragon, salt, and pepper over the onions.
  5. Add the cheese: Cover the onions with slices of parmesan (or your chosen substitute). Sprinkle the goat cheese on top for added creaminess.
  6. Finish with puff pastry: Roll out the puff pastry slightly and cut it just larger than the springform pan. Lay the pastry over the cheese and onions, tucking the edges down along the sides. Prick the pastry lightly with a fork to allow steam to escape.
  7. Bake and invert: Lower the oven temperature to 375°F (190°C) and bake the tart for 30-35 minutes, or until the pastry is golden and puffed. Allow the tart to cool for 5 minutes. Carefully remove the springform ring, place a serving plate over the top, and invert the tart. Remove the pan base to reveal the beautifully caramelized onions.

A Table to Savor

Serve this elegant tart warm, accompanied by slices of crusty bread and a simple green salad. A glass of crisp white wine or sparkling water pairs beautifully, elevating the meal to a truly special occasion.

Gather, Linger, Enjoy

This dish is more than a recipe; it is an opportunity to create a moment of connection. Whether shared with close friends or enjoyed in quiet reflection, the Red Onion Tart Tatin invites us to savor the art of dining. Here’s to celebrating the beauty of simplicity and the joy of gathering around the table. Bon appétit!

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The Featured Table: Sheet Pan Lemon Herb Chicken with Root Vegetables

Welcome to this week’s Featured Table! January is the perfect time to embrace hearty, nourishing meals that bring warmth to the table without feeling heavy. This week, we’re showcasing a simple yet satisfying recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables.

This dish is everything you need for a cozy winter evening—vibrant, wholesome, and easy to make. A medley of carrots, sweet potatoes, and Yukon Gold potatoes roasts alongside tender, flavorful chicken, all infused with the bright, zesty notes of lemon and thyme.

The Recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables

Ingredients:

  • 4 bone-in, skin-on chicken thighs or breasts
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon ground cumin (optional, for added depth)
  • Salt and pepper to taste
  • 3 medium carrots, peeled and cut into sticks
  • 1 sweet potato, diced
  • 1 Yukon Gold or red potato, diced
  • 1 red onion, quartered
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, cumin (if using), salt, and pepper.
  3. Place the chicken thighs on a sheet pan and brush them generously with the lemon-herb mixture.
  4. Toss the carrots, sweet potato, potato, and red onion with a little olive oil, salt, and pepper, then spread them around the chicken on the sheet pan.
  5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Sprinkle with lemon zest and fresh parsley before serving. (In the photo above I transferred all the chicken and root vegetables to a serving platter so that I could put it on the table and serve family style.)

A Meal Worth Gathering Around

This recipe is proof that wholesome doesn’t have to be complicated. I’m always trying to create simple but delicious meals that are easy to make because we’re all busy. This approach gives you more time away from the kitchen while still enjoying something nourishing and delicious.

For a complete meal, pair this dish with a fresh green salad or some warm, crusty bread. And of course, elevate your table setting with our hand-block printed linens for a touch of everyday elegance.

Happy cooking!

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Gather / Recipes

The Featured Table: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Welcome to the first Featured Table of the year! As the holiday season fades into fond memories, January invites us to embrace a fresh start while keeping the warmth of comfort close. This week, we’re savoring the best of both worlds with a dish that’s cozy and nourishing: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes.

This vibrant soup celebrates the bounty of winter with carrots, sweet potatoes, and a touch of turmeric and fresh ginger for added warmth. Don’t be afraid to make soup—it’s really easy, and the results are both delicious and rewarding. This recipe is packed with nourishing ingredients like carrots, sweet potatoes, ginger, and turmeric, which not only add vibrant flavor but are also healthy and comforting on chilly days. It’s the kind of meal that feels like a hug in a bowl—perfect for evenings when you’re looking for something light yet satisfying.

The Recipe: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 6 medium carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and diced
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger, grated
  • 6 cups vegetable stock
  • 1/2 cup coconut milk (optional, for creaminess)
  • Salt and pepper to taste
  • Crème fraîche, for drizzling
  • Fresh parsley or thyme for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  2. Stir in the carrots, sweet potatoes, and grated ginger. Cook for 5 minutes, allowing the vegetables to begin softening.
  3. Add the turmeric and stir well to coat the vegetables.
  4. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 20-25 minutes.
  5. Use an immersion blender to purée the soup until smooth, or carefully transfer it in batches to a blender. Stir in the coconut milk if using.
  6. Season with salt and pepper to taste. Serve hot, drizzled with crème fraîche and garnished with fresh parsley or thyme.

Savor the Moment

Pair this soup with a warm loaf of crusty bread and a simple green salad for a complete meal. And don’t forget to set the scene with your favorite tableware. We paired this recipe with our Garden Napkins in Yellow and Gray and our Danica Dots Gray and Yellow Stamped bowl to create a relaxed and cozy and table.

As you gather around your table this week, let this soup be a reminder to slow down, savor the season, and enjoy the small joys of a warm meal shared with loved ones.

Happy cooking and happy New Year!

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Gather / Recipes

The Featured Table: Cherry Chocolate Pumpkin Banana Bread

Welcome back to The Featured Table, where we gather inspiration for creating delicious moments around the table. After the busy holidays packed with family and friends, I decided to make something simple yet satisfying: Cherry Chocolate Pumpkin Banana Bread. This nutrient-packed bread is moist, dense, and utterly delightful – perfect for starting your morning with a cup of coffee, pairing with afternoon tea, or serving to guests as a special treat.

What makes this bread stand out is its balance of healthy ingredients and irresistible flavors. This bread may sound like it has a lot going on, but trust me, the flavors combine beautifully with pumpkin, bananas, sweet cherries, and chocolate. The sweetness of bananas, richness of chocolate, and the subtle spice of pumpkin combine beautifully, while chopped cherries add a surprising pop of sweetness to every bite. Let’s dive into how to make it!

Cherry Chocolate Pumpkin Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium bananas, mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped sweet cherries
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan. (Sometimes I use sugar instead of flour.)
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In a large bowl, whisk together the oil, sugars, eggs, and vanilla extract until smooth.
  4. Incorporate Banana & Pumpkin: Stir in the mashed bananas and pumpkin puree until combined.
  5. Blend Ingredients: Carefully mix the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. (If you mix it too much, the bread will be tough and chewy.) Then fold in the chopped cherries and chocolate chips.
  6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm. The loaf should not wobble when the pan is nudged.

With its moist texture and layered flavors, this bread is a versatile addition to your week, whether you’re treating yourself or hosting loved ones. Serve it straight from the pan or turn out onto a plate or cutting board, brew your favorite coffee or tea, and enjoy the simplicity of a perfect slice.

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