Author: Daniel Loughmiller
Olive Oil Cake with Strawberry Rhubarb Compote
June 20, 2012
"We love this cake for its versatility," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "It's a moist cake that works well with fruit of all seasons, from citrus in winter to local peaches in late summer. The extra virgin olive oil adds a unique flavor. The trick is to use a high-quality oil. We use an olive oil from Sicily."
Seen in: Eat & Drink
Our Favorite NJ Seafood Restaurants
April 9, 2012
Seafood is a given on virtually every restaurant menu, but some places pride themselves on providing a broad range of the very freshest catch. Here are some of our favorites, with a few words on what to expect. If none of these float your boat, there’s always sushi.
Seen in: Eat & Drink
Mahi-Mahi with Pineapple, Jalapeño and Black Beans
April 4, 2012
Mahi-mahi is a fish that needs some help for flavor,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “So we combine something sweet—pineapple—and something spicy—jalapeño. At the restaurant we serve this dish with a sweet-and-sour glaze, which adds an acidic flavor.”
Seen in: Eat & Drink
Red Snapper en Papillote
March 14, 2012
This is one of my favorite, versatile recipes for both grill and oven,” says executive chef Michael Weisshaupt of Crystal Springs Resort, where the NJ Wine and Food Festival will be held March 30-April 1, honoring famed chef Thomas Keller. “It’s an easy dish to make and plate, and the papillote technique ensures a moist and delicious fish.”
Seen in: Eat & Drink
Jersey Wine
February 13, 2012
The fastest growing agricultural segment in the state, New Jersey wine making is no longer just about fruity novelties (though those are darn good). Get ready for some serious Chardonnays, nicely priced Cab Francs and a palate-pleasing Traminette.
Seen in: Jersey Living
Parisian Gnocchi “Stroganoff”
February 1, 2012
Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”
Seen in: Eat & Drink
Loaded Smashed Potatoes
January 19, 2012
"Who doesn't love potatoes?" asks Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "These spuds are based on the classic Stuffed, Twice Baked Potatoes. Normally a side dish isn't supposed to pack a full days worth of calories, but once in a while these potatoes are just what you need!"
Seen in: Eat & Drink
Nonna Knows Best
January 16, 2012
Breathes there an Italian chef who didn’t learn to love food and cooking at the knee of mamma or nonna (grandmother)? Assolutamente no!
Seen in: Jersey Living
Jersey is blessed with many compelling Italian restaurants. here are 16 of our favorites.
Seen in: Best Of Jersey, Eat & Drink, Jersey Living
MoonShine’s Cauliflower Soup
December 22, 2011
"We were looking for a vegetarian soup that would appeal to everyone," says executive chef Francis X. Falivene of MoonShine in Millburn. "We added the curry crème fraiche to spike it up a little. Cauliflower is almost always available--and it didn't hurt that it's my son, Domenic's, favorite vegetable!"
Seen in: Eat & Drink