For good food, writes Brian Yarvin, Brits can look proudly to their traditions....
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This is without a doubt one of our most popular seafood entrees,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “Coming up with different preparations is always a challenge. I thought that a risotto would pair very nicely with the scallops, but I decided to put a more rustic spin on the entree by using the Italian grain, farro, instead of canaroli rice.”...
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Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”...
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This dish came about after the owner of Esty Street, Kim Costagliola, attended a dinner party at which chef David Bouley made a mushroom flan with miso and truffles,” says chef Adam R. Weiss of Esty Street Restaurant in Park Ridge. “This dish inspired me to create an appetizer based around the idea of a savory flan called chawanmushi." ...
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Co-owner: Mark Pascal, New Brunswick; Nonna Catherine Lombardi, Bensonhurst, Brooklyn....
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"Who doesn't love potatoes?" asks Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "These spuds are based on the classic Stuffed, Twice Baked Potatoes. Normally a side dish isn't supposed to pack a full days worth of calories, but once in a while these potatoes are just what you need!"...
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Chef | Rosaria Iovino, Girasole, Atlantic City Mamma | Concetta Conti, Afragola, Naples, Italy...
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Chef Francesco Palmieri of The Orange Squirrel learned a lot about cooking from his mother, Consiglia Palmieri. ...
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Chef Luca Valerin of Osteria Giotto Learned A Lot About Cooking From His Mamma Graziella Varotto and His Nonna Esterina Schiavon...
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Thursday was family pasta night at Grandma Emma Melker’s....
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Chef Luigi Basile of La Locanda in Voorhees learned a lot about cooking from his Nonna Maria Vincenza Basile...
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Chef Franco Lombardo of Sapori Trattoria in Collingswood learned a lot about cooking from his Sicilian Nonna Anna Prestigiacomo. ...
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Jersey is blessed with many compelling Italian restaurants. here are 16 of our favorites....
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Everyone loves shrimp, and there are so many ways to prepare them,” says Andrew “Drew” Araneo, chef/owner of Drew’s Bayshore Bistro in Keyport. “This version brings a little bit of Louisiana to the table.”...
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"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto." ...
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Is the famous White House Sub Shop in Atlantic City more about the atmosphere or the eat-mosphere? Click here to settle this much-disputed point once and for all....
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Let us be frank with you. Of all the signature foods New Jersey can lay claim to, three different hot dogs cry out for your alimentary appreciation....
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"This recipe," says Andrew Araneo, chef/owner of Drew's Bayshore Bistro in Keyport, "is a favorite of ours around holiday time at the Bistro, but it's great to serve all year."...
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"We were looking for a vegetarian soup that would appeal to everyone," says executive chef Francis X. Falivene of MoonShine in Millburn. "We added the curry crème fraiche to spike it up a little. Cauliflower is almost always available--and it didn't hurt that it's my son, Domenic's, favorite vegetable!"...
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Cheesecake, meet flan. Flan, say hello to cheesecake,” says Andrew DiCataldo, executive chef of Patria in Rahway. “Ever since these two met there has been no separating them. Even people who usually don’t like flan or cheesecake love this combination. The cream cheese adds a rich flavor and a more smooth and creamy texture.”...
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