TableScape

10/07/2025

Good chicken salad is meaty, fresh and satisfying. Easy to make, you can enjoy it in sandwiches at home or on the go.

The origins of chicken salad can be rooted in France around 1808 where recipes show chicken tossed with mayonnaise and made into a salad.

Soon after in 1863, the chicken salad sandwich was made. Liam Gray, the owner of Town Meats in Rhode Island, mixed together leftover chicken with mayonnaise, tarragon, and grapes. He served the chicken salad on bread and officially popularized the chicken salad sandwich.

A few decades later, the first chicken salad recipes appeared in Southern cookbooks in 1947, the same time it was listed as one of the most popular Fourth of July foods. These recipes described how to make mayonnaise from scratch before adding in cold meats, like chicken or seafood.

Today, chicken salad isn’t just an American favorite; it’s a global sensation. From the tangy curry chicken salads of India to the spicy Sriracha-infused versions in Asia, this dish reflects local flavors and ingredients while staying true to its core: tender chicken and a creamy dressing.🥄
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10/06/2025

The love affair with apple fritters dates back centuries. Ancient Romans are credited with one of the earliest forms of fried dough, called “scriblita.” By the Middle Ages, European cultures embraced the art of fritter-making. In medieval England, fritters were prepared using a simple batter of flour, eggs, and milk, enriched with apples and warm spices. These treats were often reserved for special occasions and celebrations, symbolizing indulgence and festivity. Over time, apple fritters crossed the Atlantic, becoming a staple in American bakeries and households alike. Today, they remain a beloved comfort food with universal appeal.🥄
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10/05/2025

Now that’s our kind of s’mores 🥄
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10/04/2025

🇮🇹 Join us for Italian Fest at Seed to Table on October 11th & 12th from 11am–3pm! 🎶🍝 Enjoy all-you-can-eat pasta, meatballs, sausage, chicken, salad, and garlic bread for just $21.99. Plus, taste homemade Italian samples, stop by the Zeppoli station, and enjoy live Italian music. Don’t miss this delicious celebration!

10/04/2025

German Pretzels or Soft pretzels originated in 7th-century southern Europe, possibly in Italy or France, where monks created them as rewards for children and as Lenten food. The familiar twisted shape represented arms crossed in prayer. Soft pretzels, and later the first commercial pretzel bakery in the United States, were brought to America by German and Swiss immigrants, particularly to Pennsylvania, where they are still a popular food item today. 🥄
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10/03/2025

Fluffy, soft, and usually topped with a sugar glaze, cinnamon buns are a classic of the pastry world.

The cinnamon bun’s origin is a hotly debated topic. The cinnamon rolls we know today were first created in the 17th century, according to Serious Eats, but similar sweets existed before then. Cinnamon became more accessible throughout Europe by the 1600s, and bakers began using it in their recipes.

Philadelphia, Pennsylvania, was a hotspot for German settlers, and they were inspired by the local Shoofly Pie, which generally includes brown sugar and molasses in its filling (via Taste of Home). They wanted something especially sweet to enjoy in the mornings, so they added brown sugar, honey, and sometimes raisins to what we now know as the old-fashioned cinnamon roll.

Even though they've been around for hundreds of years, cinnamon rolls were propelled into popularity with the opening of the first Cinnabon location in 1985. The Cinnabon Bakery opened its premiere location in Seattle, Washington and has since expanded to an international chain, with locations in over 50 countries. 🥄
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10/02/2025

10/02/2025

Brown Turkey fig season generally runs from late spring/early summer through early fall, producing two main crops: a breba crop in late spring or early summer (June-July) and a heavier main crop from late summer into early fall (August-October). Figs are ready when their color deepens to a brownish-purple, they begin to droop on the stem, and feel soft to the touch.🥄
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10/01/2025

This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that's been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it's perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.🥄
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09/30/2025

Downtown Raleigh is wide open! Join us October 3–4 for two days of free live music, big stages, local food, and family fun. Don’t miss the chance to be part of Raleigh’s newest fall tradition.

09/30/2025

Cranberry Goat Cheese Flatbread

Ingredients:
1 flatbread or naan, store-bought or homemade
1/2 cup shredded mozzarella cheese
1/3 cup fresh cranberries, halved, or 1/4 cup dried cranberries
3 ounces goat cheese, crumbled
1 tablespoon chopped fresh thyme leaves
1 tablespoon honey or maple syrup for drizzling
1 tablespoon olive oil
Salt and pepper, to taste
Optional garnish: arugula or microgreens

Directions:
Preheat the oven to 400°F (200°C). Place the flatbread on a baking sheet and brush with olive oil.
Assemble: Sprinkle mozzarella evenly on the flatbread. Add cranberries and goat cheese, then sprinkle with thyme.
Season and drizzle: Add salt and pepper to taste, then drizzle with honey or maple syrup.
Bake for 10–12 minutes, until the cheese melts and the flatbread is golden and crisp.
Garnish and serve: Remove from the oven, top with extra thyme or arugula if desired, and serve warm.🥄

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