Weather is not the only thing heating up. On June 2, chef Anthony Pino, 42, of Hoboken’s Anthony David’s Gourmet Market, The Dining Room at Anthony David’s, and BIN 14 Trattoria and Wine Bar, will fire up his latest venture, On The FlipSide, a burger shack. The open-air grill will be the centerpiece of the new Hoboken Family Farmers' Market....
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Flying Fish Brewery is about to become a bigger fish. The company will soon move from its original Cherry Hill location to a brand new solar-powered brewery in Somerdale, quadrupling its size and allowing it to become what owner Gene Muller calls “the biggest of the little guys.” ...
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While many of us run around, looking for a way to honor Mom this week, Jonathan Lea, 24, already has that in the bag—literally. The 2009 Princeton economics grad has taken a, shall we say, kernel of an idea and turned it into a sweet and salty business....
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As a cooking instructor, I am often asked, “What kind of oil should I use?” The answer can vary, depending on what you are making and what your health concerns are. But clearly one of the most beloved, and versatile, is olive oil. The differences between particular olive oils can be subtle or striking, depending on where the olives were grown, how the oil was pressed and whether it was infused with herbs or other flavorings....
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Every year about this time, residents of Lambertville, along with thousands of visitors, go a bit daffy, flocking to the soggy spring shores of the Delaware River and dancing and feasting in the streets. What causes this temporary insanity? Why the annual shad run, of course....
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Who knew that my beloved beefsteak was not the most popular red meat in the world? Apparently, Jim Lechner of Pittstown has known this for quite some time. In fact, goat is the world-wide winner in the red meat category, and Lechner, owner and operator of Goat World, has devoted his life to enlightening others on the subject....
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When Jersey people refer to ‘ramps,’ they usually mean getting on or off the highway. But at this time of year, ramps are not a traffic subject; they are a food frenzy that can often involve foraging in the woods. ...
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Wraps have become all-American and ubiquitous. But they are a serious misuse of the simple, glorious tortilla....
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Every March, I head north in anticipation of spring. March is my birthday month, and I find that a weekend away is a nice way to gently wake my insides to the new season ahead. ...
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Whenever someone asks me what my favorite food is, I always say the same thing: "Something someone else cooked."...
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This week my fridge was full of blueberries, apples and strawberries. That much excess fruit means one thing: gotta make pie....
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I've always had a fondness for kale. It's big and green and curly-leafed. It's often less expensive than other leafy greens. When someone tells you to "eat your greens," I don't think of slippery spinach, I think of collards and kale. They're hearty and they mean business....
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I cook most of the meals in my house, though I must say I'm fortunate to have a husband who prepares all school lunches. One less chore on my list, and interestingly, he never receives a single complaint. Over breakfast this week, I gained some insight as to why his meals go over so well. ...
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Recently, a West Milford-born and Jersey City-based colleague of mine, Erin Clinton, began telling me about a new hobby that she and her husband are pursuing: bread baking. Erin spoke like someone deeply passionate, possessed, (let's be honest) addicted. The way she presented this new husband-and-wife hobby made me want in....
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I am an omnivore. I eat everything, including at least a dozen things that I shouldn't. But something is tripping me up as I enter 2012, and that's the increasingly tempting concept of eating vegan....
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January doesn’t mean an end to “Jersey Fresh” eating. Winter actually sweetens our shellfish, marbles our meat, and enriches our cheese with local flavor. Plenty of foods are only now reaching their peak. Like the following......
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Old Spice is fine in the medicine cabinet, perhaps, but you definitely do not want old spices in the kitchen cabinet. If a spice or herb has been there for more than a year, DEEP SIX IT!...
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I'm in Kauai now, on my honeymoon. I am looking over the Pacific Ocean at sunrise (note: husband asleep in bed). Really. Whales are swimming past. It's all that and a bag of taro chips....
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I've made it! I've been a Montclair resident for exactly one year. This holiday season, instead of schlepping back to Brooklyn to celebrate, I had the good fortune to be invited to holiday get-togethers right here in Jersey. I came, I saw, I ate a lot, and I learned how to throw a holiday party in the 'burbs....
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I never know where I’m going to find delicious Jersey-made foods. Last week, for example, my Manhattan-based chiropractor turned me on to Linden-based Baker's Bounty, a bakery I'll be supporting enthusiastically for years to come....
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