For my last recipe for Side Dish, I thought of the goodness of a nice piece of meat,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “This recipe is famous in Florence, but we use also it in Venice. It is very simple to make. All you need is a grill and great quality meat. In the restaurant I only use prime, 21-day dry-aged beef at least 1 and 3/4 inches thick.”...
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In my home region of Italy, Venice, grilled seafood is very popular,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “Every time you grill seafood back home, langoustines are always present in the mix. They are so delicate in flavor, they remind me of the saltiness of the water and the fresh breezes of the Adriatic. You can find langoustines in high-end fish markets. If not, you can substitute large prawns.” ...
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This is a perfect dish for summer and is the best selling appetizer at Grissini,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “In Venice, where I come from, we use a lot shrimp salad, and I adapt it here with avocado. It’s very healthy.”...
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I like this recipe for summer because it is light and very tasty,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “I always use fresh ingredients and I pick always what's in season. This recipe is originally from Rome, except for the cheese, which is from Sardinia. I use it because it gives to the sauce a nice creamy texture without use of any cream.”...
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"In this no-pasta lasagna, eggplant slices are marinated in herb oil, then coated in flour and fried until golden brown," says chef Georgeann Leaming of The Casa di Napoli restaurant in the Showboat Casino, Atlantic City. "Sandwiched with a creamy crabmeat filling and topped with a crumb crust flavored with sun-dried tomatoes, the slices are baked to yield a dish that combines textures, flavors, and colors."...
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The results of our 27th Annual Readers’ Choice Restaurant Poll were tabulated by PriceWaterhouseCoopers in Florham Park. ...
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Mikey Azzara’s Zone 7 connects chefs hungry for fresh, local produce with small farmers who couldn’t otherwise get it to them....
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Online instruction helps wannabes get their fledgling food brands off the ground....
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Food entrepreneurs travel a long, hard road from garnering compliments to having their products in stores. ...
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Upscale food trucks are beginning to branch out from Hoboken and Jersey City to the suburbs and even farm country. The food is delicious and the prices are a steal. ...
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Highly compatible in business (if no longer in marriage), Chris and Sharon Egan spread happiness to patrons of their popular Irish pubs. ...
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For the best Jersey chefs, fresh, local, sustainable, and farm-to-table are not just buzzwords but delicious keys to creativity, style, and value....
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"Until now, employees of Bally’s Atlantic City have enjoyed this Italian version of chili themselves in the employee dining room they’ve named Breakaway Café," says the cafe's food service director, Rolf J. Weithofer. "Hot and sweet Italian sausages are matched with such Mediterranean favorites as cannellini beans, cremini mushrooms, and roasted garlic to make a hearty, spicy stew to enjoy year-round."...
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"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.”...
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"Bring a touch of Italy to your table with these chips," says chef Maurizio Dimarco of Arturo’s at Bally’s Atlantic City. "Their deep, rich color will add a spark to your meal, and their flavor will complement other foods. Tomato confit chips are a great garnish for salads, entrées, and appetizers.”...
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I actually came up with the risotto recipe first, “ says executive chef David Drake of Alice’s Restaurant in Lake Hopatcong. “I added the sauce and snapper later. I was inspired because my future wife was present when I needed to feed five employees—I really made it for her. I was so in love with her I wanted to impress her with something really wonderful and spontaneous, so I made the risotto.”...
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Communal dinners become a Jersey City baker’s recipe for success. ...
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A Jersey student travels to Italy and learns to cook authentic Italian. ...
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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.”...
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"This signature dish has been on the menu several years now," says Mimi Wood, executive chef of The Washington Inn in Cape May. "The dish reworks a braised beef and rigatoni that I had done at home. I wanted something more special for the restaurant, so I used lamb and cencioni. It is important when braising any meats to cook them 'low and slow' to ensure the meat is fork tender and juicy."...
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