Recipe Box Archives

Recipe Box

Chicken Bonne Mamman

October 24, 2013

This simple, rustic dish can be made at home,” says Matthew Ridgway, chef/co-owner of The Pass in Rosemont. “It was one of the first dishes I learned to make when started at the Fountain Room at the Four Seasons in Philadelphia 17-odd years ago.”...
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Grill The Perfect Steak

October 17, 2013

Throwing a steak on the grill seems like the easiest thing in the world,” says Bill Zucosky, executive chef of Strip House, the fine steak house in the Westminster Hotel in Livingston. “Actually, what’s easy is doing it wrong and ruining a great piece of meat. Here’s how to grill the perfect steak every time.”...
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Precision Cocktails

October 10, 2013

“I find cocktails made at home almost never taste as good as at a bar or restaurant,” says Bill Zucosky, executive chef of Strip House in Livingston. “Why? People don’t measure every single ingredient precisely. That’s the trick, the only trick. Here are two of our most popular. Don’t guesstimate! Measure accurately.” ...
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Can’t-Resist Potatoes

October 2, 2013

“What goes best with steak?” asks Bill Zucosky, executive chef of Strip House, the steak house in Livingston’s Westminster Hotel. “Spuds are number one! Here are two recipes that start with baked potatoes, then go in different directions. Both are hugely popular at Strip House, so it comes down to your preference: fried and crispy, or rich and cheesy?” ...
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Roasted Tomato Soup

September 26, 2013

Here’s a great way to use those few tomatoes you might still have in your garden,” suggests Bill Zucosky, executive chef of Strip House at the Westminster Hotel in Livingston. ...
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Brown Butter Cake With Buttermilk Ice Cream

September 12, 2013

"Browned butter gives this cake its special nutty sweetness," says Ben Nerenhausen, executive chef of Mistral in Princeton. "It's a customer favorite. It's easy to make and it lends itself to seasonal variations. The buttermilk ice cream makes a nice variant from classic vanilla." ...
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Merguez Sausage With Chickpeas, Dried and Fresh

September 5, 2013

"Because I grew up overseas, this dish really tugs at my heartstrings," says Ben Nerenhausen, executive chef of Mistral in Princeton. "The exotic harissa paste packs a big flavor punch. The different textures of the fresh and dried chickpeas contrast nicely with the rich and gamey sausage. I like to pair it with a sheep's milk cheese and lots of herbs that really bring out the lamb flavor." ...
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Onsen Egg

August 29, 2013

"Onsen in Japanese is a hot spring," says Ben Nerenhausen, executive chef of Mistral in Princeton. "That suggests how we cook the egg, in hot water. I like this dish because it has multi-season versatility, able to highlight various vegetables in their prime. And who doesn't love a beautifully poached egg? ...
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Summer Caprese Salad

August 21, 2013

Ingredients: Heirloom tomatoes (all colors and varieties work; personally, I like Brandywines for this application) Imported buffalo mozzarella (available at… Read the rest

Salmon Rillettes

August 14, 2013

"I love smoked salmon, especially on a toasted everything bagel with scallion cream cheese," admits Jamie Knott, executive chef of the Saddle River Inn. "Unfortunately we can't serve that at the restaurant. So I decided to turn my Sunday breakfast into a fine dish—rillettes, basically a French salmon spread made with herbs and white wine."...
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