Most Recent in Eat & Drink

With so many varieties of heirloom tomatoes available at this time of year, I always like to use several different types in my dishes,” says James Laird, executive chef of Restaurant Serenade in Chatham. “Feel free to use any mix of tomatoes that you find in the market.”...
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Cucumber Basil Caipirinha

By | July 20, 2011
"I love refreshing cocktails in the summer that are well balanced but not too sweet," says Chris Siversen, executive chef of Maritime Parc in Jersey City. "The cucumber, basil and lime add a wonderful freshness. It’s very important to use all fresh ingredients, especially the lime juice. The agave adds gentle sweetness that sugar cannot achieve. Basil adds a nice savory note."...
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Our annual Readers' and Critic's Choice Restaurant Poll takes you all over the state to some of our favorite restaurants. ...
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Who doesn’t love bacon, plus fried eggs?" asks Chris Siversen, executive chef of Maritime Parc in Jersey City. "This is a great warm weather dish that tempers its richness with the acidity of the vinaigrette. The bacon and its drippings as well as the richness from the runny egg yolk really add depth to ordinary asparagus. The crunch and flavor of the hazelnuts adds yet another dimension."...
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A restaurant owner brings an interesting twist to a traditional Italian dessert. ...
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Chefs thrive on creativity, but certain dishes become so popular chefs risk revolt if they alter them or take them off the menu....
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A distinguished food writer visits Jersey’s most famous (and hard to get into) red-sauce restaurant, Chef Vola’s in Atlantic City—recently declared one of America’s Classics—and finds it ideal for people with small bodies and big appetites....
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Long gone are the days when New Jersey, sandwiched between two imposing cities, could only look outward for its best food. Now the top restaurants in the state stand shoulder to shoulder with the finest in the region. ...
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I love calamari, but am tired of seeing it fried everywhere,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “This is a two-method cooking process using the grill and a sauté pan, but is really simple. I like how the spice of the harissa and saltiness of the olives, the sweet and sour of the lemon and the bitter of the arugula work to hit all taste buds and create depth of flavor without using too many complicated ingredients.”...
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Everyone loves fresh roasted mussels, and here’s a version that departs from the standard bases if tomato sauce or garlic and wine,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “I found that celery and wheat beer make a very refreshing combination with mussels for warm weather. The sourdough croutons add an extra level of flavor.”...
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Dulce De Leche Sundae

By | June 21, 2011
"Here we have a combination of chocolate sauce, dulce de leche sauce and dulce de leche gelato," says Karen DeGilio, executive chef of Fish in Asbury Park. "Need we say more?" No, the combination is a sure winner....
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Berry Berry Martini

By | June 15, 2011
"We like to utilize fresh local ingredients in everything, even in our cocktails," says Jono Moratis, beverage birector of Strip House Restaurant in the Westminster Hotel in Livingston. "Summertime is berry time, so we designed this specialty cocktail to take advantage of the succulent fruit." ...
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Offshore Ice Cream

By Eric Levin | June 13, 2011
Cowabunga hand-delivers cones to boats bobbing in Barnegat Bay. ...
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Oren Bloostein gave up an unpromising career at Saks Fifth Avenue to set himself apart in the coffee business by selling only the very, very best. Now his sales approach $10 million a year....
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Two sneaky baking burglars bring grandma's recipes to hungry residents of the Garden State....
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"This fish, known by several names, is really unlike what one would consider cod," says Karen de Gilio, executive chef of Fish restaurant in Asbury Park. "This is a cold water Atlantic fish that is best in winter. We fell in love with it on our many trips to Maine, where it's very popular on menus. We played with many variations, but using these ingredients it really jumps off the plate with a great blend of flavors."...
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Sweet Pea Soup

By | June 1, 2011
"Really, at this time of year what's more comforting than sweet pea soup?" asks Karen DeGilio, chef-owner of Fish in Asbury Park. "This recipe comes from [my husband] Jim's dad, Mike. He was an avid gardener for years, and sweet peas went from the soil to the pot every spring."...
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With berries coming into season, now is a good time to start thinking about fresh berry tarts. Here is a terrific recipe from Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN, Sundays @1 pm). The companion cookbook to the series is now available....
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This dish was derived from a trip to Charleston South Carolina several years ago,” says Karen DeGilio, executive chef of Fish in Asbury Park. “My husband and I stumbled upon a small local general store that had a few stools at a counter. Upon entering, an incredible aroma wafted through the entire space and we couldn't resist the invitation to sit and eat.”...
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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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