Recipes
Subscribe to this tagBritish Cuisine—Not an Oxymoron
For good food, writes Brian Yarvin, Brits can look proudly to their traditions.
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The Untouchables
Chefs thrive on creativity, but certain dishes become so popular chefs risk revolt if they alter them or take them off the menu.
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Pass the Meatballs
Famed Jersey Housewife Teresa Giudice looks to share her traditional family recipes with the release of a new cookbook.
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Shrimp and Grits
"I have enjoyed more versions of this dish than I can count," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I am particularly fond of this one. In the absence of grits, the shrimp mixture can be spooned over rice. For added flavor and richness, two ounces of butter can be added to the shrimp."
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Rhubarb Soup w/ Meringue and Whipped Cream
"Rhubarb soup is a simple, easy way to get spring into a dessert," says David C. Felton, executive chef of Ninety Acres at Natirar park in Peapack-Gladstone. "Rhubarb is at its peak right now in Jersey and has a wonderful tart flavor that lends itself to basic preparations. This recipe is a take on pavlova, a classic dessert of fruit, whipped cream and meringues."
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Braised Short Ribs w/ Truffled Polenta and Spinach
“Braised short ribs is one of our most popular dishes,” says Ryan DePersio, executive chef of Fascino in Montclair. “People even beg me to put it on the menu in summer, but it’s really meant for winter.
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Peanut Butter Banana Marshmallow Milkshake
Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009).
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Pomegranate Lime Meringue Pie
When Martha Stewart recently held a pie bake-off, two of her finalists were Jerseyans--Karen Mazanek of Hackettstown (apple/pear/blueberry pie) and Angela Galan of Guttenberg (pomegranate lime meringue pie). Here is Galan's recipe...
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Rigatoni with Bolognese Sauce
Chef Jae “Tony” Park of Capriccio restaurant in Edgewater grew up in Palermo, Sicily, where he attended culinary school. Bolognese is one of the classics of Italian cuisine.
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Chicken w/ Apple-Cider Glaze
Jim Weaver, executive chef of Tre Piani in Princeton, uses chicken from Griggstown Quail Farm when he serves this dish in the restaurant, along with fresh, locally dug potatoes and vegetables from farmers’ markets.
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Passion Fruit Guarapita
Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes four phenomenal recipes for all occasions.
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Recipe: Grilled Marinated Sea Bass with Shrimp
Bill Dorrler, executive chef of Due Mari in New Brunswick (left, with GM François Rousseau), chooses a recipe for Mediterranean Sea Bass, which he prizes "for its superb flavor and texture."
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Recipe: Goat Cheese Stuffed Zucchini
The versatile vegetable stars in this appetizing appetizer or side dish from chef and author George Kyrtatas.
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Recipe: Fennel, Feta and Kalamata Olive Salad
Complementary flavors and textures make this simple salad from chef and author George Kyrtatas a winner.
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Recipe: Grilled Tuna Steaks Baja
Cumin, cilantro and garlic raise tuna steaks to lip-smacking heights in this dish from chef Chris Koch of Friendship Dairies.
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Recipe: Baked Prawns and Three Cheeses
Whether served as appetizer or entrée, this adaptable dish from chef and author George Kyrtatas is hearty and delectable.
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The Stuff of Dreams
An award-winning writer shows how food, family, culture, and aspiration are all wrapped up in ravioli.
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Tasty, And You Won't Get Tipsy
In Sober Celebrations, chef Liz Scott takes the booze out of holiday treats—but not the flavor.
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