Breakfast is the most important meal of the day, so do yourself a favor and get to any of these under-the-radar Jersey staples. ...
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"Having an affinity for chickpeas and an Israeli cultural background, I love this riff on a traditional Mediterranean salad,” says Robyn Reiss, chef de cuisine of A Toute Heure, a Cranford BYO esteemed for its exciting New American food. “It’s based on a late-night snack that executive chef Kara Decker and I often enjoy at the end of a long service."...
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Being from Argentina, where we grill short ribs for four hours, I was surprised that in this country short ribs are usually just braised,” says James Muir, executive chef of Órale Mexican Kitchen in Jersey City. “I often find that restaurants serve ribs overcooked. Roasting in the oven will give you the same tender texture I achieve on the grill.”...
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Long out of the limelight, chef Craig Shelton marshalls his talent and intellect in a think tank focused on the precarious future of food. ...
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Guacamole, a staple of Mexican cuisine, is the perfect starter for any party,” says James Muir, chef of Órale Mexican Kitchen in Jersey City. “Mastering this recipe will make you a cocktail party idol.” ...
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Mole is one of my favorite sauces to prepare,” says James Muir, chef of Órale Mexican Kitchen in Jersey City. “Something about toasting and roasting all the ingredients separately relaxes me. You have to nurse this delicious sauce, but once you get into the rhythm, time flies.” ...
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Milk punches probably originated in Merry Olde England, but a version published by the pioneering mixologist Professor Jerry Thomas became hugely popular in New Orleans beginning in the 1860s,” says Warren Bobrow, author of "Apothecary Cocktails." “My version differs from the New Orleans classic in substituting artisanal black walnut bitters for orange flower water and adding a dash of absinthe for a potent little hit of licorice flavor.”...
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Cocktail Whisperer” Warren Bobrow offers holiday hangover relief. ...
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Flan is incredibly easy to prepare, yet extremely enjoyable,” says Jim Muir. chef of Órale Mexican Kitchen in Jersey City. “The one caveat is don’t overcook—it will become hard and unpleasant. I always have flan with a dollop of whipped cream and some dulce de leche.”...
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Sneh Mehtani came from New Delhi speaking no English and pioneered upscale Indian dining here. Now she basks in professional honor as her son, Shaun, prepares to take over the family business....
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Chris James, of The Ryland Inn in Whitehouse Station, stole the show at The Iron Shaker with his final drink, the Memory Lane....
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Before a panel of judges and a festive crowd, 8 of Jersey’s bartending elite mixed it up to determine who rules the roost. ...
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"Melted cheese dishes are a traditional Mexican snack," says James Muir, chef of Órale Mexican Kitchen in Jersey City. "There are many variations, incorporating accent ingredients. We offer four versions, including this one, with potatoes and chorizo, which makes a simple yet satisfying meal."...
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"With so many farms around us, it was easy to gather the ingredients for this dish honoring Thanksgiving and Hanukkah," says Timothy Fischer, executive chef of Crystal Springs Resort in Hardyston. "I like to use very few ingredients and let them speak for themselves, as autumn speaks to us. If you miss this opportunity to combine the two holidays, you won't get another chance for 78,000 years."...
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Looking for a tea house in your area? These New Jersey establishments are great for a warm cup of comfort, and maybe a scone or two....
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Tea is more than a beverage. As presented in our state’s best teahouses, it is an affordable luxury, a refreshing respite and a journey across cultures, from the ornate to the austere, even to the silently spiritual. ...
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A young entrepreneur brings his “blue thumb” to the revival of the Jersey oyster, a sustainable crop that cleans the water and, yes, tastes great. ...
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I love these crisp chicken livers,” says Matthew Ridgway, chef of The Pass in Rosemont, “because it is like fried chicken—but when made with offal it becomes an interesting take on a French classic."...
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Everyone loves bacon, but the grail of bacon is the kind you make yourself,” says Matthew Ridgway, chef/co-owner of The Pass in Rosemont. “You have to build a kind of contraption, and it takes seven days, but the results are worth it.”...
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Oui! Or rather, Yeah! Brews have as many flavors as crus, argues a new book that shows you how to match them with cuisines high as well as low. ...
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