Most Recent in Eat & Drink

Wild Mushroom “Chawanmushi”

By | January 25, 2012
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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Pass the Pasta

By Daniel Loughmiller | January 16, 2012
Jersey is blessed with many compelling Italian restaurants. here are 16 of our favorites....
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Spicy Garlic Shrimp

By | January 11, 2012
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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Clams & Andouille

By | January 5, 2012
"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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Accept No Sub-Stitutes

By | January 4, 2012
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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Flan de Queso

By | December 14, 2011
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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Saucy Lady

By Eric Levin | December 13, 2011
After a stint with the Yankees, Rochelle Randazzo started her own team—of pasta sauces....
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Florian Bellanger is the hard-line judge of Cupcake Wars....
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"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."...
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