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.
Monica Amsterdam's mashed cauliflower-potatoes, topped with mushrooms. Photo: Courtesy Monica Amsterdam

Turkey Day: Fewer Calories, More Flavor? Yes!

November 20, 2016

A nutritionist's tips can help you push back from the Thanksgiving table feeling just as satisfied but a lot better off.

Seen in: Eat & Drink, Soup to Nuts

Dominique Debroux, right, and her mom, AnnaMaria, whose generations of family recipes inspired Dominique to create AnnaMaria's Foods.

Italian Jams and Sauces From a Family Trove

November 13, 2016

Dominique Debroux's great grandfather cooked for Italian royalty. Now she's using her legacy to create taste sensations that make perfect gifts.

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OKaysions Katering & Fresh Market in Alpha, in Warren County. Photo: Suzanne Zimmer Lowery

Hitting the Foodie Jackpot on a Road Trip

November 6, 2016

How hunger pangs on a random country road led to two fabulous food finds--an amazing market and the ultimate cupcake truck.

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A Food Bazaar store, stocked to the gills.

International Abundance to the Max

October 30, 2016

Stocking foods from absolutely every corner of the globe has made Food Bazaar markets a lifeline for ethnic communities and adventurous cooks.

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Cider: Squeeze the Best Out of Fall

October 23, 2016

At Great Swamp, help turn the screws of an old-fashioned cider press, and learn about the upside-down botanical miracle that is our friend the apple.

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Explore Cuisine's chickpea fusilli, here with eggplant, tomato and sliced scallion.

This Guy Knows Beans About Pasta

October 17, 2016

Joe Spronz, founder of Explore Cuisine in Red Bank, makes protein-packed, gluten-free pastas from soybeans, black beans, lentils, chickpeas and more.

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Mitch Wolinsky selling his Manolo's Best vegan chilis in the Hatchery space at the Whole Foods store in Cherry Hills. Photo: Courtesy Manolo's Best

Whole Foods Fosters a Chili Maven

October 9, 2016

The Hatchery, a program at the Cherry Hills store, has given local food startups a boost, the latest being Mitch Wolinsky's Manolo's Best line of vegan, kosher, gluten-free, non-GMO chilis.

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Tasters Wanted: Help Choose the Best Chili!

October 3, 2016

At the Chester Soup and Chili Cook-Off, the People's Choice winner depends on you. And Psst! There'll be soup and dessert, too.

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Hams aging in the Beretta facility in Mount Olive. Photo: Courtesty Fratelli Beretta

Making Authentic Prosciutto in Morris County

September 26, 2016

The Beretta family, who use Old World techniques mastered in Italy, now makes much of its fine salami, mortadella and prosciutto here in Mount Olive.

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Mom's Organic Market walks the organic, planet-saving walk in everything from produce to LED bulbs to no plastic bags or bottled water. Photo: Mom's Organic Market

Mom’s Organic Wants to Save the World

September 19, 2016

The small, Maryland-based chain—with everything from beekeeping kits to free charging stations for electric and hybrid vehicles—has opened its first Jersey store, in Cherry Hill.

Seen in: Eat & Drink, Soup to Nuts