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The Featured Table: A Versatile Spinach Pie

Some recipes become part of your rhythm in the kitchen—beloved go-tos that evolve with time, adapt to different seasons, and always deliver comfort. This spinach pie is one of those. I’ve made it for years, and every time it feels just right: satisfying, beautiful, and easy to pull together.

This week’s version was a little different—and a great reminder of how adaptable this dish can be. My sister joined us for dinner, and because she avoids both gluten and tomatoes, I made a few simple swaps. I used a gluten-free flour blend for the crust and left off the usual sliced cherry tomatoes I like to arrange on top for a pretty red pop. Instead, I scattered pine nuts across the surface, which added a golden, nutty crunch and looked just as lovely.

That’s the joy of this pie—it fits into almost any meal. Serve it as the centerpiece of a vegetarian lunch, a flavorful side dish alongside grilled salmon or roasted chicken, or tuck it into a picnic basket with a bottle of chilled wine. It travels well, reheats beautifully, and feels at home anywhere from brunch to dinner.

Let’s get to the recipe.

Greek Spinach Quiche

For the pastry crust
1 1/2 cups flour (use cup-for-cup gluten-free if desired)
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold butter (1/2 cup)
3 tablespoons ice water

To prepare the crust
Mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually add water until the dough comes together. Roll out to fit a 9-inch quiche or pie dish.

For the filling
3 large eggs, lightly beaten
1 cup whole milk
1/4 cup butter, melted
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Dash of ground nutmeg
1 teaspoon Dijon mustard
1 (10–12 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
Optional toppings:
– 1/4 cup pine nuts
– 1/4 cup sliced cherry tomatoes

Instructions

  1. Prepare the crust: Line a 9-inch quiche dish with pastry, trim the excess, and pinch edges decoratively. Prick the bottom and sides with a fork.
  2. Blind bake: Bake at 400°F for 3 minutes. Remove, gently prick again, and return to the oven for 3 more minutes. Remove and spread 1 teaspoon Dijon mustard in a thin layer across the bottom of the crust while still warm. Set aside.
  3. Make the filling: In a large bowl, whisk together the eggs, milk, melted butter, Romano, salt, white pepper, and nutmeg. Stir in the spinach and feta cheese.
  4. Assemble: Pour the filling into the pre-baked crust. If using, sprinkle with pine nuts or arrange cherry tomatoes sliced in half with the cut side up in a decorative pattern.
  5. Bake: Bake at 350°F for 35 minutes, or until the quiche is set and golden. Let it rest for 10 minutes before slicing.

Style the Moment

This week, I paired the quiche with our Villa Vaux Grand Napkins in Green and Gray—freshly restocked and a perfect nod to the deep green of the spinach. Their soft pattern and cool palette bring elegance to the table without overshadowing the food.

Whether you’re enjoying this at your kitchen table, packing it up for an al fresco lunch, or adding it to your next brunch spread, this pie invites ease and celebration. For a brunch setting, add a bowl of citrus slices and a sparkling elderflower spritz. For dinner, serve with a simple arugula salad and a chilled white wine. However you serve it, this quiche brings beauty and balance to the table. Recipes like this remind us that nourishing food doesn’t need to be complicated to feel special.

Until next week—happy cooking and happy gathering.

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The Featured Table: Black Cherry Mojitos for Memorial Day

As Memorial Day weekend arrives, the air shifts—hints of summer waft in on backyard grills, laughter carries through open windows, and tables move outdoors to catch the breeze. This weekend marks a season of transition, from the grounded stillness of spring to the vibrant hum of summer. And while we gather with friends and family, we also pause in gratitude—honoring those who served and remembering the deeper meaning behind the day.

To toast the long weekend, we’re serving up something delightfully refreshing and celebratory: Black Cherry Mojitos. With their jewel-toned hue and bright, crisp flavor, these drinks are as visually stunning as they are thirst-quenching. Whether you’re hosting a barbecue, lounging in the sun, or simply setting a beautiful table, these mojitos are the perfect addition to your gathering.

Bing Cherry Mojitos

Ingredients:

  • 1¼ cups fresh lime juice (from about 10–12 limes)
  • 3 pounds bing cherries, halved and pitted
  • 2 cups simple syrup (recipe below)
  • 18 ounces (2¼ cups) vodka, preferably black cherry–flavored
  • 1 bottle cherry-flavored sparkling water
  • Crushed ice
  • Fresh mint leaves
  • Limes for slicing and muddling

Instructions:

  1. In a nonreactive bowl, combine lime juice and halved cherries. Stir in the simple syrup and refrigerate for at least 1 hour, or up to 1 day.
  2. When ready to serve, pour vodka into a large serving bowl and stir in the chilled cherry mixture.
  3. Fill 12 glasses halfway with crushed ice. Add a lime slice and a few fresh mint leaves to each.
  4. Ladle about ½ cup of the cherry-vodka mixture into each glass. Use a muddler or the back of a spoon to gently mash the mint, lime, and cherries, releasing their aroma and flavor.
  5. Top with sparkling water and serve immediately with a sprig of mint.

Simple Syrup Recipe

(Makes about 2 cups)

  • 1¼ cups sugar
  • 1¼ cups water

In a small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar completely. Remove from heat and let cool to room temperature. For added depth, try steeping a sprig of mint, lemon zest, or a piece of ginger while it cools. Store covered in the refrigerator for up to 6 months.

Set the Scene

Pair your cherry mojitos with a casual-chic outdoor setup: think simple linen napkins, clear glass tumblers to show off the drink’s deep color, and a few bowls of fresh cherries as both snack and table décor. Add sprigs of mint in small jars or vases down the center of the table for an effortless, aromatic touch. If you’re planning a full spread, this cocktail complements grilled meats, fruit-forward salads, and even a tartine with herbed goat cheese.

Here’s to longer days, meaningful moments, and tables that bring us together. Happy Memorial Day weekend.

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The Featured Table: Chesapeake Crab Cakes for a Spring Supper

There’s something inherently luxurious about a warm-weather evening near the water, especially when it ends around the table with friends, family, and a meal that feels like a celebration of place. Down here in White Stone, Virginia, in the heart of the Northern Neck, we’re surrounded by the bounty of the Chesapeake Bay—and that means crabs. This week’s table honors that treasure with our take on a regional classic: baked Chesapeake crab cakes served with a bright remoulade, fresh dill, lemon wedges, cole slaw, and kettle-cooked chips.

Whether you’re watching the sun sink low over the creek or setting your table on a breezy porch, these crab cakes bring elegance without fuss. They’re simple, deeply flavorful, and allow the sweet, delicate crab to shine—no deep fryer needed. Perfect for spring evenings and just as welcome on a summer table.

Baked Chesapeake Crab Cakes with Remoulade

Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 2 large eggs
  • 2 tsp Worcestershire sauce
  • 1/3 cup mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1 Tbsp Old Bay seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Zest of 1 lemon, plus wedges for serving
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh dill
  • 1/3 cup finely chopped celery
  • 2/3 cup panko breadcrumbs
  • Melted butter (for brushing, optional)

Instructions:

  1. Make the Mixture
    In a large bowl, whisk the eggs. Stir in Worcestershire, mayo, mustard, Old Bay, cayenne, salt, pepper, lemon zest, herbs, celery, and panko until well combined.
  2. Add the Crab
    Gently fold in the crab meat, being careful not to break up the lumps too much. You want texture.
  3. Shape and Chill
    Scoop the mixture into 8 mounds (about ½ cup each) and gently form into thick patties. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  4. Bake
    Preheat oven to 375°F. Brush crab cakes lightly with melted butter if using. Bake for 15-20 minutes, flip, then bake another 10 minutes until golden brown and cooked through.

Delicious Rémoulade Sauce for Crab Cakes

This sauce is creamy, punchy, and filled with bright, savory notes that perfectly complement the sweetness of the crab.

Ingredients:

  • 1 cup mayonnaise
  • 1 stalk celery
  • 2 tbsp green onion, finely minced
  • 1 tbsp parsley, chopped
  • 1/2 tsp minced garlic
  • 2 tbsp Dijon mustard
  • 1 tbsp capers
  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1/4 tsp salt
  • Fresh dill

Instructions:

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Cover and refrigerate for several hours before serving. You can mix everything up after chopping the celery finely and not put in the blender if you prefer a chunky sauce. Sprinkle with fresh dill.

Setting the Table

We love the relaxed feel of a coastal spring supper. Pair your crab cakes with a bowl of crunchy cole slaw and a handful of salty kettle chips—simple sides that let the main dish shine. For tableware, consider cotton and linen napkins in soft sand shades and rustic, handmade ceramic plates that feel right at home near the water.

Scatter a few sprigs of fresh dill or parsley on the table, pour crisp white wine or sparkling water into chilled glasses, and let the breeze do the rest. These are the moments spring meals are made for.

Let us know how your Chesapeake crab cakes turn out, and don’t forget to share your table with us. Until next time—savor the season, and the sweetness of where you are.

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The Featured Table: Cherry Tomato Tartlet Tatin with Manchego & Tarragon

As spring spills into summer and the garden begins to hum with color, there’s a quiet joy in slowing down and savoring the season. This week’s Featured Table is inspired by Beatrice Peltre’s beloved tomato tartlets tatin, and reimagined with a savory twist—cherry tomatoes take center stage alongside caramelized onions, fresh tarragon, and a buttery crust. It’s a dish that looks as stunning as it tastes, whether you’re gathering for brunch in the garden or packing up for a leisurely picnic under the sun.

Like a classic apple tarte tatin, this tart is baked upside down and flipped to reveal a glossy, caramelized surface. Here, though, we swap sweetness for depth: blistered cherry tomatoes, a hint of balsamic, and melting manchego come together for something both rustic and refined.

This recipe is slightly more hands-on than our typical features—deseeding the tomatoes takes a little patience and placing them individually in the baking dish and again in the tart pan—but the payoff is worth every minute.

Cherry Tomato Tartlet Tatin with Manchego & Tarragon

Serves: 1 large tart or 4 individual tartlets
Recommended Cookware: Tartlet molds (4½”) or a springform pan. Be sure to place a tray underneath to catch any juices.

Ingredients:

  • 5 tbsp olive oil, plus more for greasing
  • 1 medium red onion, thinly sliced
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 tbsp muscovado sugar (or brown/white sugar)
  • 1 tbsp balsamic vinegar
  • Sea salt and pepper
  • 1 lb 5 oz cherry tomatoes, halved and deseeded
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh tarragon
  • 10 thin slices manchego cheese (or similar—see below)
  • Baby arugula, for serving
  • Crusty bread, to serve

Cheese Substitutions: Pecorino Romano, Asiago, Iberico (from Trader Joe’s), Gruyère, or Monterey Jack.

Homemade Pie Crust:

  • 1½ cups flour (regular or gluten-free)
  • 1 stick cold butter
  • ½ tsp salt
  • 1 tbsp sugar
  • 3–5 tbsp ice water

Mix flour, salt, and sugar. Cut butter into the flour until it resembles coarse crumbs. Add water gradually (start with 3 tbsp) until dough holds together. Shape into a ball, chill if needed, then roll to fit your mold(s).

Instructions:

  1. Preheat oven to 320°F. Grease your tart pan(s) with olive oil.
  2. Caramelize the Onions:
    Heat 2 tbsp oil in a sauté pan over medium. Add onion, bay leaf, thyme, and 1 tbsp sugar. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
    Add vinegar, season, and cook uncovered for another 15 minutes. Discard bay leaf and thyme.
  3. Roast the Tomatoes:
    Toss halved, deseeded tomatoes with garlic, 3 tbsp oil, 1 tbsp sugar, salt, and pepper.
    Roast, cut side down, in a baking dish for 30 minutes. Set aside.
  4. Assemble:
    Raise oven temp to 350°F.
    In each mold, place tomatoes cut side up. Top with onion, sprinkle with tarragon, and cover with cheese slices.
    Drape with pie crust, tucking edges inside. Prick top with a fork.
  5. Bake & Unmold:
    Place molds on a parchment-lined baking sheet. Bake for 30 minutes, until golden. Cool 5 minutes, then invert onto a plate to reveal the glossy tartlet.
  6. Serve:
    Top with fresh arugula, extra manchego slices, and a hunk of crusty bread.

Style Your Table

We served this vibrant tart with our Talelayo tablecloth in blue and green, paired with Villa Vaux Petit napkins in gray—a fresh, inviting palette perfect for spring weekends. Whether enjoyed in the garden or packed for a picnic, this tartlet is as beautiful on the table as it is on the plate.

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The Featured Table: Strawberry Almond Toast with Thyme and Chia

This week, The Featured Table is all about ease. In a world that often feels hurried, it’s nice to pause and enjoy something simple, beautiful, and deeply nourishing. That’s exactly the spirit behind today’s recipe: Toast with almond butter, fresh sliced strawberries, a drizzle of honey, fresh thyme leaves, and a scattering of chia seeds.

It’s quick, it’s vibrant, and it’s packed with goodness. I love sharing these kinds of ideas because they remind us that “good for you” and “beautiful” don’t have to be complicated. Sometimes, all you need is a few thoughtful ingredients and a moment by the window — or out in the garden — to savor something special.

Clearly, I have a deep love for toast and tartines — I make them all the time! If you’re looking for more inspiration, be sure to check out some of my favorites: Avocado Toast with Fried Egg, Roasted Tomatoes and Feta, Lemon Ricotta Toast with Roasted Grapes, and Smoked Salmon Toasts with Herbed Cream Cheese. Each one is a celebration of how simple ingredients can come together to create something truly extraordinary.

Pair today’s toast with a warm cup of your favorite beverage (perhaps a golden chai or a simple black tea) and enjoy the pause it brings to your day.

How to Make Your Strawberry Almond Toast

Ingredients:

  • 1–2 slices of sourdough bread, toasted (I used a slice of honey sourdough from The Bread Drop, a wonderful cottage bakery in Richmond)
  • Fresh strawberries, sliced — as many as you like (plus a few for snacking!)
  • Almond butter
  • Honey for drizzling
  • Fresh thyme leaves
  • 1 teaspoon chia seeds

Instructions:

  1. Toast the sourdough slices until golden and crisp.
  2. Generously spread almond butter over the warm toast.
  3. Layer on the fresh strawberry slices.
  4. Sprinkle fresh thyme leaves over the top.
  5. Drizzle with honey to your heart’s content.
  6. Finish with a scattering of chia seeds for a nourishing touch.

Take your toast to a cozy window seat or step outside to the garden, breathe in the fresh air, and truly savor each bite.

Style Your Moment

To elevate the experience, I styled this breakfast with our August Table Garden Green and Gray Print Napkin, a lovely cotton and linen blend that brings a soft, natural texture to the table. I paired it with a light gray ceramic plate from our shop in White Stone, whose gentle tones allow the vibrant strawberries and golden honey to shine.

These small touches — beautiful linens and handcrafted ceramics — help transform a simple meal into a true moment of joy. Set your table with care, and let the beauty of everyday living inspire you.

Here’s to finding beauty — and nourishment — in the simplest things.

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The Featured Table: Roasted Banana Cinnamon Ice Cream

Spring is warming up, and today is shaping up to be a scorcher—perfect timing to churn up something cool, creamy, and utterly divine. This week at The Featured Table, we’re making Roasted Banana Cinnamon Ice Cream—a treat that’s as elegant as it is irresistible.

Whether you’re enjoying it solo on a sunny afternoon or planning ahead for a sweet Mother’s Day surprise, this ice cream delivers deep roasted banana flavor wrapped in vanilla and cinnamon. It’s rich, smooth, and effortlessly indulgent.

And here’s the best part: homemade ice cream is surprisingly easy to make. With just a few ingredients and a simple churn, you get a dessert that feels truly luxurious. It’s my newest obsession—and I’ll be sharing more elegant and fun flavor creations in the coming months, so stay tuned!

🍌 Roasted Banana Cinnamon Ice Cream

Yields: 1 ½ quarts | Serves: 6

Ingredients

  • 3 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk (not evaporated milk)
  • 1 cup mashed roasted banana (see recipe below)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. In a high-speed mixer, combine all ingredients and mix well.
  2. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (approx. 25–30 minutes).
  3. Transfer to a freezer-safe container, smooth the top, and seal tightly.
  4. Freeze for at least 5–6 hours or until firm.

🥄 No Ice Cream Maker? No Problem.

Try the Refrigerator-Freezer Method:

  • In a large bowl, stir together the sweetened condensed milk, vanilla, roasted banana, and cinnamon.
  • Whip 2 cups (1 pint) of heavy cream and gently fold it into the banana mixture.
  • Pour into a 9×5 inch loaf pan or similar container, cover, and freeze for 6 hours or until firm.

🥥 Dairy-Free Version

For a plant-based alternative that’s just as dreamy:

Ingredients

  • 1 cup roasted banana puree
  • 2 cups canned all-natural coconut milk
  • 1/3 cup organic unrefined cane sugar
  • 2 tablespoons organic agave
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vanilla
  • Pinch of sea salt

Instructions

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Chill the mixture for at least 2 hours.
  3. Pour into your ice cream maker and churn per instructions.
  4. Transfer to a freezer-safe container and freeze for 5–6 hours or until set.

🔥 How to Roast Bananas

The deep, caramel-like flavor in this recipe comes from roasting the bananas—don’t skip this step!

  1. Preheat oven to 375°F.
  2. Lightly grease a baking sheet or line with parchment.
  3. Peel 6 bananas, slice in half lengthwise, and place cut-side down in a single layer.
  4. Roast for 30 minutes until golden and sticky.
  5. Let cool completely, then mash or puree. You’ll need 1 cup for the recipe.

🖤 Style Your Scoop

A luxurious treat deserves an equally thoughtful presentation. We recommend serving your Roasted Banana Cinnamon Ice Cream in elegant footed dessert bowls or vintage glassware for a charming, nostalgic vibe. We’ve used a simple square white bowl here.

Finish the look with natural textures—rattan placemats, a scattering of fresh flowers, and a drizzle of cinnamon or roasted banana on top. Perfect for a sunny porch brunch or a sweet Mother’s Day finale.

We’d love to see how you serve this one! Tag us with your take on this frozen delight and enjoy every scoop.

Until next week,
Carrie
The Featured Table

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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: 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 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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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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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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