Most Recent in Eat & Drink

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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Treasured for its flavorful meat and buttery lard, the big, wooly Mangalitsa pig mud bathes in a Jersey backyard—and will now be bred here, too....
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"At Chakra, I serve this lamb preparation with white bean cassoulet and merquez sausage," says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. "The dehydrated garlic has a unique flavor and can be used generously without overpowering the dish. The garlic dust is a great pantry item to have at home. Stored in an air-tight container, it keeps fresh for 2 months."...
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Chocolate Brioche Bread Pudding

By | January 31, 2011
This dish is for chocolate lovers,” says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. “We always use high-end, rich, deep chocolate. The texture of the brioche bread pudding is smooth and moist. Chocolate served hot like this can't get much more decadent!”...
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Tuna Tartar with Coconut Foam

By | January 26, 2011
"This was inspired by a similar tuna preparation I enjoyed in Hawaii,” says chef Thomas Ciszak, partner in Chakra restaurant in Paramus. “The coconut is a typical Polynesian flavoring for tuna. I added some ingredients and changed the preparation of the original. Traveling is one of my passions and always inspires me as a chef."...
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Ouzo Keftedes

By Daniel Loughmiller | January 19, 2011
Keftedes are simply Greek hamburgers or meatballs,” says Emilio Simon, executive chef of Greek Taverna in Edgewater, Montclair and the new branch in Glen Rock. “They’re very versatile, and can be served as an appetizer (meze) or a main dish. Anise-flavored ouzo is the national spirit of Greece.”...
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A speaker of Italian wonders why other culinary languages don’t get as mangled as hers does....
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In their top-secret New Jersey labs, flavorists concoct the taste sensations (natural and otherwise) for which the world clamors. ...
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Small, cheap, soft and oniony, the humble original slider survives gloriously in New Jersey....
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Ten of the best (and biggest) burgers in New Jersey square off for bragging rights in our first cook-off....
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"Salmoriglio is a condiment used in Italy, and is meant to be served on the side," says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. "It’s typically salty, but my version is more gentle due to the incorporation of white wine. I feel it respects the delicate flavor and texture of the fish."...
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"Fish in 'crazy water' with fennel, Calabrese chilies, grape tomatoes, spring onions, celery, parsley and marjoram is one of my favorite dishes because it’s so simple and easy to make," says chef Luke Palladino of Luke Palladino restaurant in Northfield. "A few ingredients thrown together in a simple way make for a finished dish that's crazy good."...
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Hot Chilis

By | December 28, 2010
Christine’s mother, Reeta McCarthy, makes a mean chili. So mean—read: good—it has won “Peoples’ Choice” top prize at the New Jersey State Chili and Salsa Cook Off held annually at Huddy Park in Toms River—not once, but three years in a row! ...
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Caciocavallo Scaloppine

By | December 21, 2010
Caciocavallo is a Sicilian cow’s milk cheese,” says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. “In this dish, the cheese is sautéed with toasted garlic, mint and Sambuca. The crispy, oozing cheese with nutty garlic, aromatic mint and the anise flavor of the Sambuca makes a party in your mouth.” ...
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