With berries coming into season, now is a good time to start thinking about fresh berry tarts. Here is a terrific recipe from Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN, Sundays @1 pm). The companion cookbook to the series is now available.

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This dish was derived from a trip to Charleston South Carolina several years ago,” says Karen DeGilio, executive chef of Fish in Asbury Park. “My husband and I stumbled upon a small local general store that had a few stools at a counter. Upon entering, an incredible aroma wafted through the entire space and we couldn't resist the invitation to sit and eat.”

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"The origin of this dish," says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City, "was to take classic flavor combinations of cream, potato and seafood and put a little spin on them. In its pairings, the dish is much like a chowder, but I wanted to have a lighter version with melt-in-your-mouth gnocchi, crème fraiche and the earthiness of the truffles playing off the bacon lardons."

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"The chocolate peanut butter cup is one of our favorite desserts here at the Belford Bistro," say chef/owners Kurt Bomberger and Crista Trovato. "It's our take on the Reese's Peanut Butter Cup. The important thing to remember while making the peanut butter mousse is to fold in the cream, not mix it. This will ensure the mousse stays light and airy. We hope you enjoy this amazing treat just as much as we do!"

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I love this soup principally because of its simplicity -- both in preparation and display," says Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN starting April 3, Sundays @1 pm).

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Get ready for one of the better Restaurant Weeks in New Jersey—Maplewood Restaurant Week, March 21 to 27.

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Picnic started as a little catering operation, and we still love catering more than anything,” says Christine Nunn, executive chef and co-owner of Picnic in Fair Lawn. “This is a great dish for brunch, a shower or really anytime. The ‘brie en croute’ is reversed here and turned into a lovely tart that can be plated rather than spread on bread.”

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This recipe is very versatile and great for a home cook,” says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. “The marinated squash can be used in salads or sautéed with some of the liquid and served as a vegetable.”

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Keftedes are simply Greek hamburgers or meatballs,” says Emilio Simon, executive chef of Greek Taverna in Edgewater, Montclair and the new branch in Glen Rock. “They’re very versatile, and can be served as an appetizer (meze) or a main dish. Anise-flavored ouzo is the national spirit of Greece.”

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"Fish in 'crazy water' with fennel, Calabrese chilies, grape tomatoes, spring onions, celery, parsley and marjoram is one of my favorite dishes because it’s so simple and easy to make," says chef Luke Palladino of Luke Palladino restaurant in Northfield. "A few ingredients thrown together in a simple way make for a finished dish that's crazy good."

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