This simple cake, full of warm ginger flavor, relies on voluptuous pears that are ripe and juicy,” write Lambertville authors Christopher Hirsheimer and Melissa Hamilton in the latest volume of their series of cookbooks, Canal House Cooking. “Two common varieties, Bartlett and Anjou, are good choices.”

Seen in: Eat & Drink

As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”

Seen in: Eat & Drink

"This salad," says Manuel Perez, executive chef of the Peacock Inn in Princeton, "was inspired by a dish I had in New York some years back--an escabeche of vegetables sitting under a piece of rare-cooked hamachi. It was rich, cool, acidic and delicious. Enjoy."

Seen in: Eat & Drink

"This drink was created for the Peacock Inn by our dining room manager, Christopher Macartney," says the Princeton restaurant's executive chef, Manuel Perez. "It was inspired by his preference for Prosecco over Champagne and the strawberries in season."

Seen in: Eat & Drink

I like this dish because it’s refreshing and very healthy,” says executive chef Pasquale Presa of Pasquale’s Ristorante Italiano in Edison. “Ours is a new twist on the traditional Italian tomato salad. We utilize fresh-from-the-garden summer vegetables along with local baby goat cheese from upstate NY—layered on top of toasted Italian bread. Try it with a nice pinot grigio or chardonnay."

Seen in: Eat & Drink

"Eggplant stars in this class act of a soup with a supporting cast of flavorful ingredients, says chef David Suscavage of the Waterfront Buffet at Harrah’s Resort, Atlantic City. “Roasted eggplant soup is a family favorite and a great summer soup. The firmness and earthy flavors of the eggplant make for a versatile ingredient in the kitchen. This soup can be served piping hot or finished with fresh cream and served chilled.”

Seen in: Eat & Drink

Lemon verbena is a very pungent, lemon-flavored herb that you can use for tea or for baking,” says Mimi Wood, executive chef of The Washington Inn in Cape May. “I grow it in my garden. Our pastry chef, Kathy Pastiu, created this panna cotta for a cooking demonstration. It’s a light dessert, even though it’s made with heavy cream, and the lemon verbena adds a different note to it. Usually panna cotta is vanilla, orange, or plain cream.”

Seen in: Eat & Drink

Pillsbury Bake-Off winner Sue Compton's million dollar recipe.

Seen in: Eat & Drink

"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."

Seen in: Eat & Drink