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TableScape Magazine is a monthly digital/interactive publication focusing on the southern food scene.

TablsScape is an ad supported virtual magazine for foodies interested in southern cuisine. For questions or to learn about digital advertising opportunities contact us at: [email protected]

10/14/2026

Classic Southern dishes are some of the best food America has to offer. The term evokes thoughts of crispy fried chicken, cornbread, berry cobbler, grits, greens, and sweet potato pie. True Southerners will also include the fried bologna sandwich as part of the prestigious group. If you're a proud member of the Baby Boomer, Generation X, or Millennial generations, you likely had cold bologna sandwiches waiting for you in the lunchbox mom packed for you. In truth, you probably either loved it or hated it. If nothing else, it became a part of your childhood memories, and even the haters might look back at them with fondness. Southern kids, though, had their bologna sandwiches hot from the school cafeteria or local roadside diner.

It is widely believed that bologna came to the New World with German immigrants who settled in the Midwest, Pennsylvania, and the Appalachian states, which encompass the American South. Bologna and bologna sandwiches themselves have a rich history in the U.S., but the fried bologna sandwich is an inherently Southern creation, one that much of the country prefers over its cold counterpart

A fried bologna sandwich is not difficult to make. With a handful of ingredients and a hot skillet, you'll have yourself a classic, delicious lunch in no time. You'll need two slices of soft, white sandwich bread, a slice or two of packaged bologna, a slice of cheese, and mustard. Some will argue that mayonnaise is also necessary, so condiments are a matter of preference. Truth be told, lots of people use ketchup to kick things up.

For the generations of kids that grew up eating this Southern classic, and for those that never had the privilege, take a walk on the wild side. You will be glad you did.🥄

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10/13/2026

In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot? Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm. Plus, the edges are chewy and the center is soft and gooey. Add in toffee bits, salty snacks, leftover candy, chocolate chips, nuts or whatever you like to this kitchen sink cookie and you’ve got a great way to make dessert — and to clean out your pantry. For the tastiest combination, make sure to select a mix of sweet and salty treats.🥄

10/12/2026

This caramelized onion pasta is an incredibly satisfying weeknight supper of pasta, tender caramelized onions, and Italian sausage.

There’s an old chef’s adage that claims, “Brown food tastes good.” It’s so true. Anything that’s cooked to a caramelized, deep golden brown color can make your mouth water before even taking a bite. Here, it’s slow-cooked caramelized onions that have a starring role with pasta with their intense sweet bitter flavors. Sausage plays a part, but more as a supporting actor whose occasional lines set up the star for even more glory. And the brown bits from the bottom of the pan, mixed with some w**e or vermouth, are the all-important soundtrack that brings the whole pasta dish together.🥄

*as always, feel free to hit us up for the recipe

10/11/2026

Once again our dear friends on the Gulf Coast weathered another storm with true Southern resilience.

10/10/2026

Have you heard of the chickpea salad sandwich? Well buckle up kiddies. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. 🥄

10/08/2026

With their scalloped edges trimmed in yellow and green, slices of delicata squash make a particularly beautiful topping for this simple roasted vegetable tart. Using store-bought puff pastry makes it easy to put together, and the combination of hot honey, pistachios and Parmesan with the sweet, velvety squash is both sophisticated and crowd-pleasing. If you can’t get delicata squash, butternut, acorn or another variety will also work well. Serve this hot, warm or at room temperature, preferably within four hours of baking so the pastry stays buttery and crisp.🥄

10/07/2026

Brown butter winter squash is going to banish memories of all other butternut squash recipes—including that boring brown sugar and butter trick your mom used—from your mind. Here's how to cook it.

A perfect, effortless side dish of roasted butternut or acorn squash elevated by a luscious, deeply nutty brown butter sauce and fresh herbs. Roasting the squash cut-side down first ensures an incredibly tender texture and that the buttery, herby flavor soaks right in.

Halve, oil, season, and roast the squash cut-side down; flip it over, add a chunk of butter to the cavity, sprinkle with herbs (optional), and finish roasting until the butter melts and browns lightly. And that is all you need for a yummy taste of fall.🥄

10/06/2026

Once you make Creamy Bacon Cheeseburger Dip for game day, it’s likely to become a tailgate tradition. Bacon infuses the dip from the start, as ground beef and onions cook in its rendered drippings. Add classic burger seasonings—Worcestershire, black pepper, paprika, onion, and garlic powder—before folding in three types of creamy and sharp cheeses. Stir in mayonnaise, mustard, and ketchup to include favorite condiments, then top with crispy bacon, onion, lettuce, tomatoes, and pickles. Serve with sturdy kettle-cooked or ruffled potato chips, and if your team wins when you serve it, keep the streak alive and make it once more for the next game.🥄

*Hit us up for the recipe

10/05/2026

The DCA ( a Midtown Manhattan -based enterprise: the Doughnut Corporation of America) launched the first National Doughnut Month in October 1928. In 1951, the DCA introduced a flavor with staying power. A New York Times article from August 19 of that year observed, “A new type of product, the Sweet C***r Doughnut will be introduced by the Doughnut Corporation of America in its twenty-third annual campaign this fall to increase doughnut sales. The new item is a spicy round cake that is expected to have a natural fall appeal.”

The c***r doughnut recipe gives a fall spin to the basic buttermilk doughnut by adding apple c***r to the batter, with cinnamon and nutmeg boosting the autumnal flavor. Each orchard typically has its own family recipe and usually serves them paired with mulled apple c***r. The doughnuts have caught on well beyond pastoral landscapes and are now seasonal favorites in national chains and home kitchens.

The c***r doughnut became a success that has long outlived DCA itself, and seven decades onward, it’s hard to imagine fall without these toothsome treats. Among the signs of their appeal? Just this year, a group of New Hampshire fourth-graders crafted a bill to have the c***r doughnut named their state’s official doughnut.🥄
***rdonuts

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