This is a traditional Venetian dish that you would find in Trattorias and Wine bars in Venice,” says Luke Palladino, chef/owner of Luke Palladino at Harrah’s in Atlantic City. “My friend Gigi at al Mascaron usually has this dish at his bar. It is delicate, delicious and healthy enough for a nice light main course for lunch or even dinner.”...
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Bologna is one of the gastronomic capitals of Italy, and this meat sauce is one of its glories,” says Luke Palladino, chef/owner of Luke Palladino restaurant at Harrah’s casino in Atlantic City. “It works on many different shapes of pasta, and its heartiness makes it great for this time of year.”...
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Even if you do not have a baker who produces fresh Grissini—thin bread sticks—many grocery stores have a wide selection,” says Luke Palladino, chef/owner of two eponymous restaurants in Northfield and at Harrah’s in Atlantic City. “These are my most requested Antipasti ever. Serve these with a chilled glass of prosecco or champagne and enjoy.”...
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I've lost count of how many flans I've made since I first learned this recipe from my paternal grandfather,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “The only change I made was removing water from the original recipe. The consistency is not quite as thick as most flan but not quite as loose as his.”...
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Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985, serves up a colorful banquet of interesting menu art in America through the years. ...
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Papa Ganache in Keyport is more than just your average bakery. ...
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Salmon is common in restaurants now, but I love it,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “When I was growing up, salmon didn’t seem to be as readily available as it is today.”...
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I love mushrooms, and I love herbs—put them together and you have this simple, earthy dish,” says Quang Tran, executive chef of Mes Rêves in Bloomfield. “You can use any variety or combination of your favorite mushrooms. The same goes for the herbs. The mushroom filling also could be used as a stuffing for a side dish. It is very versatile.”...
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This salad recipe was from the time that I worked at L'Ecole in the French Culinary Institute,” says chef Quang Tran of Mes Rêves in Bloomfield. “This was one dish that chef Andre Soltner, who was one of the deans of the FCI at the time, always ordered when he came in for dinner. The prep for the eggless Caesar dressing is a little involved, but worth it.”...
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"Scallops have always been a top seller at Rat’s and actually everywhere I have worked," says Shane Cash, executive chef of Rat's in Hamilton. "We have access to wonderful Sea and bay scallops here in New Jersey. The scallops in the recipe are size U/10 which means there are 10 scallops to a unit, or pound. This same scale is used for measuring shrimp."...
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Raising a stein at Hudson County’s atmospheric biergartens. ...
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"Fall is arriving, and it's time to braise," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "Short ribs are one of my favorite meats to braise. This cut is probably one of the most flavorful available, and when braised slowly till fork tender, can become everyone's favorite."...
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"There are three major types of lamb that we chefs have available to us," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "These are American, Australian and New Zealand. American is the most expensive, then usually Australian and then New Zealand. Domestic lamb is usually the largest, then Australian and the smallest is New Zealand."...
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"Tartare is a popular item on many menus today, whether it be steak, tuna or vegetarian, such as roasted beet," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "The key to success with this dish is simplicity, freshness and quality of ingredients."...
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"This recipe comes from my sous Chef, Billi Brigtsen," says Christopher Sanchez, executive chef of Black Eyed Susans in Harvey Cedars, LBI. "Billi was born and raised in the Big Easy, so he naturally has the heart and soul of creole cooking. Billi says the secret is to cook the vegetables slowly and not to rush the building of flavors. I agree, and so do many of Black Eyed Susans's guests."...
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Chefs take to takeout—to branch out or to find an upside to the downturn....
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"Here is one of our signature salads for the early part of the summer," says Christopher Sanchez, executive chef of Black Eyed Susan Cafe in Harvey Cedars, LBI. "Beets seem to pop up with vibrant colors at this time of year. The more variety of beets the better, each one lending its own distinct flavor."...
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This is one of the most popular dishes here and one of my favorites,” says executive chef Ken Trickilo of Liberty House restaurant in Jersey City, 10 years old this week. “The delicate Halibut with the warm vegetables tossed in the white truffle oil works perfectly together. The asparagus coulis gives the dish its full flavor.”...
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Alan Richman reminisces about his childhood visits to the beach at Atlantic City, and the lunches his mom packed....
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"Sometimes meals should begin with dessert," says Christopher Sanchez, chef of Black Eyed Susans Café in Harvey Cedars. "Why go through the evening torturing yourself knowing the chocolate pot de creme you made is waiting in the fridge? Thankfully, this recipe can be easily scaled up or down. Just remember to save room for dinner."...
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