Most Recent in Eat & Drink

Hello, Beautiful!

By New Jersey Monthly | 09/18/2014
Ciao Bella Gelato - New Jersey Monthly - Best of NJ...
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Still Peachy on its Silver Jubilee

By New Jersey Monthly | 09/18/2014
The Frog and the Peach has been among the state’s best restaurants for 25 years. Meet the visionary couple behind this long-running hit....
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Watering Holes Near the Water

By New Jersey Monthly | 03/20/2015
Bars and Restaurants at the Jersey Shore - New Jersey Monthly - Best of NJ...
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Stay Slimmer for Summer

By New Jersey Monthly | 09/18/2014
Cinco de Mayo Recipe - New Jersey Monthly - Best of NJ...
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The Streets Were Paved With Corned Beef

By New Jersey Monthly | 09/18/2014
Irish immigrants went from cabbage and bacon to corned beef and cabbage -New Jersey Monthly - Best of NJ...
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Beer Here

By New Jersey Monthly | 09/18/2014
Eric Levin goes on a statewide pub crawl to find the brewpubs that offer the best food, drink, and atmosphere....
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Orange cupcakes with orange cream-cheese frosting

By New Jersey Monthly | 09/18/2014
Recipes-orange cupcakes with orange cream-cheese frosting....
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Eating in Stages

By New Jersey Monthly | 09/18/2014
Review of the Stage House restaurant in Scotch Plains NJ - NJ Monthly - The Best of Jersey...
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Would You Prefer Your Muskrat Broiled or Fried?

By Jacqueline Klecak | 01/06/2017
Muskrat, anyone? The aquatic rodent may not be considered haute cuisine in the citadels of fine dining, but it was scheduled to be the main course when the Lower Alloways Creek Fire Company held its annual muskrat dinner last month....
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Soup’s On

By New Jersey Monthly | 09/18/2014
Actress Julia Louis-Dreyfus, in the role of Seinfeld’s Elaine Benes, may have stolen his secret soup recipes in one of the show’s most famous episodes, but Al Yeganeh, the real Soup Man, may have the last laugh....
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Where’s the Fire?

By New Jersey Monthly | 09/18/2014
What’s a restaurant about, anyway?” asks Dean Buttafuoco, owner of Black River Barn in Randolph. “It’s about eating, sure, but it’s just as much about life. A fireplace makes an event out of the dining experience.”...
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steak-out

By New Jersey Monthly | 09/18/2014
Humorist Fran Lebowitz penned that sentiment on behalf of all those who can’t bear to hear the fish specials. Whatever cut you prefer, you won’t have a beef with this cross- section of choices:...
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Spiced Apple Cider

By New Jersey Monthly | 09/18/2014
Recipes-spiced apple cider....
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Crisp Goose-Fat Potatoes

By New Jersey Monthly | 09/18/2014
The Strip House in Livingston may be known primarily for its perfectly aged New York strip steak, but once you start eating this signature side dish from Chef Rene Lenger, it’s tough to stop....
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Stompin’ Season

By New Jersey Monthly | 09/18/2014
Ever since Lucy hiked up her peasant skirt to stomp grapes in an Italian wine vat, home wine-making has had a reputation for fun. At Grape Beginnings Wine School (54 West Main Street, Freehold, 732-431-3313; www.grapebeginningswineschool.com), customers can “get in on the crush the old-fashioned way,” says co-owner Frank D’Aponte....
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Haute and Spicy

By New Jersey Monthly | 09/18/2014
Gourmands are relishing a new Montclair shop called Spice It Up!...
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Chilled Blueberry-Pinot Noir Soup

By New Jersey Monthly | 09/18/2014
(Stewart, Tabori & Chang, $22.50) Serves six to eight...
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Loca Pasión (“Crazy Passion”)

By New Jersey Monthly | 09/18/2014
As we prepare to celebrate Cinco de Mayo, the makers of Agavero, a tequila liqueur, suggest the following recipe. (Agavero, previously sold only in Mexico, is now available locally.)...
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Shore Lore: A Business With Relish

By Jacqueline Klecak | 01/06/2017
“I am never bored watching people eat hot dogs,” says Rena Levine Levy. “They are so particular about the preparation. Then you see ecstasy in their faces when it’s just right.”...
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Blueberry–Lemon Verbena Pie

By New Jersey Monthly | 09/18/2014
Chef Michael Clampffer loves desserts. One delectable summer offering at his Montclair restaurant, Table 8, is his blueberry–lemon verbena pie. Look for lemon verbena leaves at specialty food stores, or grow some in your backyard, as Clampffer does....
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