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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"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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"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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"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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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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"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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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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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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"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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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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