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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New Jersey is home to plenty of strange yet satisfying edible weeds. Check out our illustrated guide and happy hunting!...
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A failed gardener finds joy and profit in wild (but delightfully edible) plants running amok in her Flemington yard....
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In words, photos and recipes, a new book celebrates chefs’ tattoos and examines why so many have them. ...
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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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"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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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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"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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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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"This is one of my favorite margarita recipes of all time," says Christine Busch, bartender of Goldie's in Asbury Park. "I'm a big kale fan and an even bigger ginger lover. Ginger pairs very well with tequila, so this drink makes perfect sense to me."...
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"These mushrooms are my latest indulgence," says Mark Hinchliffe, executive chef of Goldie's in Asbury Park. "The combination of crunch, fat, and salt goes so well with the velvety texture of the horseradish cashew cream. I could eat these every single day."...
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"This is my go-to dish for winter," says Mark Hinchliffe, executive chef of Goldie's in Asbury Park. "Its perfect balance of flavors and textures keeps me coming back week after week."...
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"There is no reason to shy away from cooking Indian food at home," says Vipul Bhasin, chef/owner of Indiya in Collingswood. "The ingredients are not hard to find, the techniques are simple—basically just sautéing—and the results are delicious, a great way to perk up dinner."...
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In Jersey bakeries, the Parisian macaron comes into its own (and that rhymes). ...
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I’ve updated this classic Italian soup by introducing soy and dried porcini into the broth,” says Kara Decker, executive chef of 100 Steps Supper Club + Raw Bar in Cranford. “It gives it a deeper umami flavor.”...
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