Author: Suzanne Zimmer Lowery

Suzanne Zimmer Lowery is an experienced chef, pastry chef and professional cake decorator. She teaches cooking and baking at Ninety Acres Culinary Center, Classic Thyme, Kings Cooking Studio, the County College of Morris and elsewhere. A graduate of the New School’s New York Restaurant School and Syracuse University’s S.I. Newhouse School of Communications, Suzanne has been a contributing writer for the Star-Ledger and other regional publications. She's the former author of New Jersey Monthly's Soup to Nuts blog.

Mad For Shad

April 23, 2012

Every year about this time, residents of Lambertville, along with thousands of visitors, go a bit daffy, flocking to the soggy spring shores of the Delaware River and dancing and feasting in the streets. What causes this temporary insanity? Why the annual shad run, of course.

Seen in: Soup to Nuts

Gazelle Café & Grille

April 17, 2012

Suzanne Zimmer Lowery reviews Gazelle Café and Bistro in Ridgewood, where two young chefs with no formal training are cooking with confidence.

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Who knew that my beloved beefsteak was not the most popular red meat in the world? Apparently, Jim Lechner of Pittstown has known this for quite some time. In fact, goat is the world-wide winner in the red meat category, and Lechner, owner and operator of Goat World, has devoted his life to enlightening others on the subject.

Seen in: Soup to Nuts

Ramping Up for Spring

April 2, 2012

When Jersey people refer to ‘ramps,’ they usually mean getting on or off the highway. But at this time of year, ramps are not a traffic subject; they are a food frenzy that can often involve foraging in the woods.

Seen in: Soup to Nuts

Daniel Rosati leads gustatory tours of his famous neighborhood, the Ironbound.

Seen in: Eat & Drink

Cute Cakes, Tough Critic

December 13, 2011

Florian Bellanger is the hard-line judge of Cupcake Wars.

Seen in: Eat & Drink

Stompin’ Season

February 5, 2008

Ever since Lucy hiked up her peasant skirt to stomp grapes in an Italian wine vat, home wine-making has had a reputation for fun. At Grape Beginnings Wine School (54 West Main Street, Freehold, 732-431-3313; www.grapebeginningswineschool.com), customers can “get in on the crush the old-fashioned way,” says co-owner Frank D’Aponte.

Seen in: Eat & Drink, Reviews