Jason Wilson, best-selling author of Boozehound: On the Trail of the Rare, the Obscure and the Overrated in Spirits, will lead a series of classes at Keg & Kitchen in Westmont called Booze University....
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It takes 114 chefs, working in shifts around the clock, to prepare those 10,000 meals. What is this, the looniest TV culinary competition yet? No, it's a cruise ship, a luxury one at that....
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Drew Adelman of Colonia, founder and CEO of Devotion vodka, swears that that his product "is not only the world’s first-ever, sugar-free, gluten-free and 100 percent made-in-America vodka, it is also hangover-free."...
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A couple years ago, Gibson Borelli of Hoboken took one of my pie-baking classes for kids. Now the 12-year-old has won a spot on the new season of the Food Network’s Rachael vs.Guy: Kids Cook-Off, which runs every Sunday through September 21....
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A new culinary training program is getting underway in Atlantic City, designed to get students from the classroom to professional kitchens in just four months....
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We'll get to the birds in a moment (they're unique, to say the least), but what Todd Applebaum wants you to know is that “ostrich meat tastes like beef without the fat. In fact, it has less fat than skinless chicken."...
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Wedding-cake fads come and go: "cakes" assembled from cupcakes, from cookies, from various pastries, from cake lollipops. But the old-fashioned tiered wedding cake remains first in the hearts of most brides. New Jersey is blessed with a number of gifted wedding cake creators....
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At 13, Jake Diamond of Montclair has enough cooking chops to have earned himself a spot on the August 5th episode of the Food Network’s Chopped:Teen Tournament. "Meeting the crew and the people judging me," he says, "I wasn’t nervous at all. I was really happy."...
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"Picklling," says Marilyn Schlossbach, owner of six busy Shore restaurants, "is a great way to extend your season of vegetables. Pickling removes water from the vegetables, concentrating the vitamins and making the vegetables even more healthy. The fermentation also helps digestion."...
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For the first time in its 10-year history, Restaurant Latour at the Crystal Springs Resort in Hamburg has been named to Wine Enthusiast magazine's annual list of the 100 Best Wine Restaurants in the U.S., joining vaunted New York establishments such as Per Se, Le Bernardin and Daniel....
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If you're on almost any Shore beach this summer, you're likely to look up and see a plane dragging a banner. Nothing unusual about that. But this banner reads: SHORE FOODIE...
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Without changing owners, two of North Jersey’s longest-lived restaurants--Andre's in Newton and Tim Schaefer's Cuisine in Morristown--have recently renamed themselves to signal changes that are more than skin deep. ...
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At the 5th Annual Rock, Ribs and Ridges Festival, George Thorogood and The Destroyers will celebrate being “Bad to the Bone,” but the meat on the grill will all be good to the bone....
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*Enjoy and indulge, but either bring a designated driver or stay overnight at the Crystal Springs Resort, host of the Fifth Annual NJ Beer and Food Festival....
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Plum on Park in Montclair is so small it's a "street-car diner," says its owner, Natalie Colledge. But what's remarkable isn't just its pint size or even its recent addition of dinner service, but the tale of love and loss that brought it into being....
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It's not the latest exercise trend. It's a way of cutting just about any vegetable into twirling pasta-like threads. If Ali Maffucci of Jersey City has her way, spiralizers will be as common in kitchens as colanders....
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For his 25th annual Crawfish Fest, Michael Arnone will bring not only New Orleans music and food, but also his new do-it-yourself Jambalaya Mix so revelers can cook Cajun at home....
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ThinSlim Foods, made in Ringoes, use a proprietary formula to create brownies, cookies, breads and pizzas without gluten or sugar. The natural sweetener, erythritol, does not spike blood sugar levels or promote tooth decay. ...
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That would be the piri-piri pepper, basis of Mazi Piri-Piri Hot Sauce, created in Bradley Beach in 2001 and now pumping out about 10,000 bottles a year....
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The Italians call it dining al fresco, the French dining en plein air. Whatever you call it, the season is here, and we've got places where you can count the stars...in the sky and in the kitchen....
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