Author: Daniel Loughmiller
February 19, 2014
February 6, 2014
November 21, 2013
"Melted cheese dishes are a traditional Mexican snack," says James Muir, chef of Órale Mexican Kitchen in Jersey City. "There are many variations, incorporating accent ingredients. We offer four versions, including this one, with potatoes and chorizo, which makes a simple yet satisfying meal."
October 10, 2013
“I find cocktails made at home almost never taste as good as at a bar or restaurant,” says Bill Zucosky, executive chef of Strip House in Livingston. “Why? People don’t measure every single ingredient precisely. That’s the trick, the only trick. Here are two of our most popular. Don’t guesstimate! Measure accurately.”
September 5, 2013
"Because I grew up overseas, this dish really tugs at my heartstrings," says Ben Nerenhausen, executive chef of Mistral in Princeton. "The exotic harissa paste packs a big flavor punch. The different textures of the fresh and dried chickpeas contrast nicely with the rich and gamey sausage. I like to pair it with a sheep's milk cheese and lots of herbs that really bring out the lamb flavor."
August 29, 2013
"Onsen in Japanese is a hot spring," says Ben Nerenhausen, executive chef of Mistral in Princeton. "That suggests how we cook the egg, in hot water. I like this dish because it has multi-season versatility, able to highlight various vegetables in their prime. And who doesn't love a beautifully poached egg?