Eat & Drink
Here’s What’s Brewing: Beer Styles
May 21, 2014
A sampler of beer styles fit for summer quaffing....
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New Jersey's craft brewers produce an array of lighter beers to slake your summer thirst....
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Thank the Bees: NJ Mead
May 9, 2014
Granted New Jersey’s first license to make mead (honey wine), Sergio Moutela modernizes what might be the world’s oldest fermented beverage....
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Maui Wowwee! Wildwood’s Wacky Weiners
May 8, 2014
This Wildwood hot dog hut gives the classic weiner a gourmet twist....
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Oasis in the Food Desert: Camden City Garden Club
April 23, 2014
The residents of Camden, one of the country's nine worst food deserts, learn to grow their own fresh produce with help from the Camden City Garden Club....
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Critic Frank Bruni: Hungry for Meaning
April 16, 2014
A talk with former New York Times restaurant critic, now op-ed columnist, Frank Bruni, on teaching food writing at Princeton this semester....
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Eat Ink: Scott Anderson’s Tomato Soup
April 8, 2014
In this exclusive excerpt from "Eat Ink," learn how Scott Anderson, chef/co-owner of Elements and Mistral in Princeton, makes his tomato soup with ciabatta toast and grilled cheese....
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In this exclusive excerpt from "Eat Ink," learn how Marc Forgione, co-owner/chef of Restaurant Marc Forgione in New York City, makes his veal tenderlion, boudin noir, fingerling potatoes, grilled green garlic, pearl onions and porcini mushrooms with a mustard reduction....
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In this exclusive excerpt from "Eat Ink," learn how Francisco Palmieri, owner/executive chef of The Orange Squirrel in Bloomfield, makes his lobster cobb salad. ...
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In this exclusive excerpt from "Eat Ink," learn how Anthony Bucco, executive chef of the Ryland Inn in Whitehouse Station, makes his potato gnocchi with Surry Farms ham and micro arugula....
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The Wild State: Find It In New Jersey
April 1, 2014
New Jersey is home to plenty of strange yet satisfying edible weeds. Check out our illustrated guide and happy hunting!...
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In The Weeds: NJ’s Edible Plants
March 31, 2014
A failed gardener finds joy and profit in wild (but delightfully edible) plants running amok in her Flemington yard....
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Beyond Squid Ink: Chef Tattoos
March 27, 2014
In words, photos and recipes, a new book celebrates chefs’ tattoos and examines why so many have them. ...
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The Sirloin Sisters
March 24, 2014
In a business dominated by men, fifth-generation purveyors Suzanne and Andrea Strassburger take no bull while delivering prime beef with panache. ...
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Scallop Crudo
March 14, 2014
"Most of us have enjoyed scallops seared, but to me the truly beautiful way is raw," says Sam Fertik, executive chef of Orange and Olive in Jersey City. "This simple preparation showcases this beautiful jewel of the sea."...
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Food with a View: Waterfront Dining
March 13, 2014
Sunrise, sunset or anytime in between, these waterfront eateries offer a feast for the eyes as well as the taste buds....
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Beet Tartare
March 6, 2014
"I created this dish for a tasting menu in which we played with the way foods are perceived," says Sam Fertik, executive chef of Orange and Olive in Jersey City. "This beet tartare gave me the feeling of eating a beautiful beef tartare in Paris."...
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A runnymeade company’s funny food costumes let restaurants strut their stuff to drum up business. ...
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I’ve become a big fan of Gala apples,” says chef Marcella Pulcini of Goldie’s in Asbury Park. “Their mildly sweet flavor is just the right pick-me-up when I want a light dessert.”...
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Sunnyside Up: Jersey’s Egg Farm
February 21, 2014
At the last of Jersey’s big family egg farms, the rural life is all it’s cracked up to be. ...
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