Eat & Drink

Sonic Boom

September 14, 2009

It began quietly in the fall of 2007 with the opening of Sonic’s first New Jersey location in Waretown. Millville and Rio Grande followed in 2008....
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Honey-Mint Lemonade

September 9, 2009

Two readily available ingredients, honey and mint, add personality to this picnic favorite, frosty lemonade....
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From C'est Cheese, the terrific soup and sandwich shop in Morristown, comes this health, delicious recipe, which makes perfect picnic fare....
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Autumn is an ideal time for a walk—and a picnic—in one of the area’s lush parks. ...
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This main course salmon dish exemplifies the “health-forward approach” of chef Jason Hensle of Salt Creek Grille in Princeton....
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Make the most of the season's last delicious sweet corn with this soup from Alphabet Soup Café that tastes wonderfully rich (but isn't)....
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Jim Weaver, executive chef of Tre Piani in Princeton, uses chicken from Griggstown Quail Farm when he serves this dish in the restaurant, along with fresh, locally dug potatoes and vegetables from farmers’ markets....
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A homemade meatball recipe makes a splash, and—draws the attention of Martha Stewart....
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The Slow Food movement has an alternative to the traditional Labor Day cookout: the eat-in, a foodie version of the civil-rights era sit-in....
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Mojito Iced Tea

August 6, 2009

Maricel Presilla, chef/owner of Cucharamama in Hoboken, shares her personal recipe for iced tea with fresh mint....
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This unusual and versatile salad from Maricel Presilla, chef/owner of Cucharamama in Hoboken, is delicious and easy to make....
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Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes this succulent appetizer with an intriguing combination of textures....
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Chef and food stylist Bobbi Capelli of North Cape May contributes this layered tomato-and-cheese pie, which turns the bounty of the season--fresh Jersey tomatoes and basil--into a luscious lunch or a dinner appetizer....
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Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes four phenomenal recipes for all occasions....
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At the 2009 Great American Seafood Cook-Off in New Orleans last weekend, Peter Fischbach, executive chef for gourmet dining services at the New Jersey Institute of Technology in Newark, assisted by Erik Weatherspool of Bistro 44 in Toms River, captured second prize for their pan-seared scallops with creamy chili-herb grits, pickled root vegetables, applewood bacon, micro greens, and corn volute....
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Fish and shellfish from New Jersey coastal waters form the basis for this satisfying salad from Jim Weaver, chef/owner of Tre Piani in Princeton and president of the Central New Jersey chapter of Slow Food....
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The results of our 26th Annual Readers’ Choice Restaurant Poll....
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Captain Cook

July 13, 2009

On Greg Markert’s fishing boat, you hook ’em, he cooks ’em....
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Squeezed by rising food costs and customers cutting back, restaurants are trying harder than ever to please. The best of the best provide exceptional food, service, and ambience at every price level—affordable luxury for lean times....
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The Laird family of Scobeyville has been distilling applejack a long time. How long? They once gave George Washington the recipe....
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