"Traditionally, the Hair of the Dog cocktail is something you drink when you have a hangover,” says Michael Carrino, chef/co-owner of the gastropub Pig & Prince in Montclair. “There are many variations, and this is mine. The Hum liqueur is a 70 proof botanical spirit made with hibiscus, ginger, cardamom and kaffir lime. I feel it helps heal a hangover after a night of TOO MUCH fun."...
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"I love the combination of apples, squash and scallops," says Dave Perini, executive chef of District 611 in Riverton. "What is the perfect medium to bring them together? To me, it's risotto. It does not get any better than the way the creaminess supports the ingratiating flavors of the other ingredients and provides a subtle contrast in texture."...
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I love the char flavor the grill imparts,” says David Perini, executive chef of District 611 in Riverton.  “It just automatically takes me to summertime. To me, nothing goes better with that beautiful char than the smoky flavors of the southwest: cumin, coriander, lime and chili powder.”...
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Or, how this restless food writer learned to relax and say, “I’ll have the usual.”...
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Okay, they're PhD candidates, but these experts in materials science (polymers, nanotubes…) sought kitchen wisdom from chef Scott Anderson of Elements. ...
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"All the greens in this delicious salad are incredibly high in anti-oxidants," says Dave Perini, executive chef of District 611 in Riverton. "Kale, which is unusually high in fiber, helps create bulk to fill you up and keep you satisfied until the next meal. Kale is also an excellent source of nutrients, especially vitamin A and calcium. Swiss Chard is high in syringic acid, which has received attention in recent research for regulating blood sugar by inhibiting an enzyme called alpha-glucosidase."...
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"This is a variation on a recipe from my grandmother," says Dave Perini, executive chef of District 611 in Riverton. "She used to make polenta and Bolognese sauce in a large bowl for Sunday dinner. I wanted to adapt it in way that would fit the fun concept of Neapolitan pizza and rustic Italian dishes we do at District 611."...
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"Side dishes get overlooked, but they add a lot to a meal, and these can stand on their own," says Christopher Dunn, executive chef of The Porter House Steakhouse & Cigar Bar in Montvale. "Good food is really just a matter of getting the best out of the ingredients you have."...
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Newly minted locavores, here's your guide to the amazing variety and goodness of foods grown and produced in the Garden State. ...
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Crab cakes are as generic as pasta these days,” says Michael Carrino, chef/owner of Pig & Prince in Montclair.  “This crab ‘tower,’ which I developed while working in Virginia, is simple to make but delicious and a little different. Using absolutely fresh crab is of the utmost importance. How you handle the crab makes all the difference. When executed correctly, crab towers are a far cry from the deep-fried messes that haunts us regularly.” ...
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Jersey foods fill the shelves. ...
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Ostriches don't stick heads in sand. They do run real fast. ...
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Learning you can't rush Mother Nature. ...
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The little things make all the difference....
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The new ingredient in cocktails is time. Six weeks in the barrel mellows mixed drinks, deepens flavors and adds toasty notes of oak. ...
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You can get anything you want (and goodies you never imagined) at the burgeoning brood of gourmet stores and markets across the state....
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Where farmers and shoppers meet, both benefit. Growers get a warm reception and a fair price, consumers unsurpassed quality and freshness—and a window into where our food comes from....
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Jersey Artisan Distilling will operate under the first full distilling license issued in New Jersey since Prohibition. ...
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Chicken pot pie is a comforting, home-style dish that is familiar, easy to make and tastes amazing,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “The curry flavor adds a unique element that makes an old fashioned staple a little more interesting.”...
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"On my annual visit to a friend’s winery in Arizona last year, I dined at an amazing restaurant, Elote Café in Sedona,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “I loved its namesake dish, elote—Mexican grilled corn—and decided to adapt it to my kitchen. This version makes a great cold dip or hot appetizer, and is my homage to a great chef, Jeff Smedstad, and an unforgettable meal."  ...
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