Most Recent in Eat & Drink

Champion Chai

By Eric Levin | May 12, 2011
After a trip to India, herbalist and yoga teacher Ricardo Dacosta created a chai tea blend that has now won a national championship....
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House Smoked Salmon Fillet

By | May 11, 2011
This dish was a collaboration with my sous chef, Hank Barrett,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “We wanted something that said spring/summer, but with deeper flavors. The salmon is light but earthy and meaty because of a light smoking process. Perfect for a light summer meal or a good brunch. It works well with a crisp white wine as well as a Pinot Noir.” ...
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Where to pick up gourmet sustenance on your way to the beach. ...
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The owner of seven restaurants, four in Asbury Park, Marilyn Schlossbach is a canny businesswoman with a passion for surfing—and helping the less fortunate....
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Braised Pork Belly

By | May 4, 2011
Braised pork belly is one of my favorite things,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “The combination of softness and crispness is pure joy. But it’s even better with a natural pairing of apples in the form of cider to lighten the richness and provide balance.” ...
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Fish and Chips

By | April 27, 2011
This recipe is a combination of simple classic items,” says Ian Kapitan, executive chef of Jersey City’s Light Horse Tavern. “The focus is on the freshness of the ingredients and letting them speak for themselves. Be careful not to overwork the beer batter, or the pieces will not crisp properly.”...
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"The origin of this dish," says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City, "was to take classic flavor combinations of cream, potato and seafood and put a little spin on them. In its pairings, the dish is much like a chowder, but I wanted to have a lighter version with melt-in-your-mouth gnocchi, crème fraiche and the earthiness of the truffles playing off the bacon lardons." ...
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"The chocolate peanut butter cup is one of our favorite desserts here at the Belford Bistro," say chef/owners Kurt Bomberger and Crista Trovato. "It's our take on the Reese's Peanut Butter Cup. The important thing to remember while making the peanut butter mousse is to fold in the cream, not mix it. This will ensure the mousse stays light and airy. We hope you enjoy this amazing treat just as much as we do!"...
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Hurry Chutney has the look of hip chain, but the quality of its food is totally unique....
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New Jersey chefs have been rising like soufflés on the Food Network’s reality cooking show, Chopped. ...
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I love this soup principally because of its simplicity -- both in preparation and display," says Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN starting April 3, Sundays @1 pm)....
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Inspired by hints of spring amid still chilly weather, Larry Baldwin, executive chef of the Fromagerie in Rumson, went to the market to select local produce for this dish. The recipe can be made for a large group, or a family dinner with pulled pork sandwiches the next day....
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For years now, every Spring I forage morel mushrooms,” says Christine Nunn, chef/co-owner of Picnic in Fair Lawn. “Odd looking, impossible to see, unless you are looking. The morel pops up in rotting leaves in woods that are just the right condition. I have a secret spot that I go every year and come back with a nice brown bag filled with them.” ...
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How a car crash led a mother and daughter to create 2 Chicks With Chocolate....
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Cinnamon Nut Biscotti

By | March 9, 2011
"My mom was a terrific cook but didn't bake much because we always got our desserts at a local Italian pastry shop," says Rita Cookson, pastry chef of Picnic in Fair Lawn. "Biscotti are one of the few things she made at home and I've always loved them."...
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Get ready for one of the better Restaurant Weeks in New Jersey—Maplewood Restaurant Week, March 21 to 27....
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Picnic started as a little catering operation, and we still love catering more than anything,” says Christine Nunn, executive chef and co-owner of Picnic in Fair Lawn. “This is a great dish for brunch, a shower or really anytime. The ‘brie en croute’ is reversed here and turned into a lovely tart that can be plated rather than spread on bread.”...
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Shepherd’s Pie

By | February 23, 2011
"This dish was created for the Strip House Scotch Dinner [Livingston, 7:30 pm, February 28th]," says Strip House executive chef John Schenk. "I wanted a traditional savory dish that could match the strength and flavor profile of the accompanying Scotch. I used braised lamb shank meat instead of ground lamb for more robust, deeper lamb flavor."...
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This recipe is very versatile and great for a home cook,” says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. “The marinated squash can be used in salads or sautéed with some of the liquid and served as a vegetable.”...
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A Real Jersey Devil

By David Roth | February 15, 2011
Devil's Springs Vodka packs a punch, and is made right here in the Garden State....
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