Most Recent in Eat & Drink

Why the Cupcake Crush?

By Julia Lawlor | November 15, 2010
They’re cute, cheap, varied, and satisfying—so it’s no surprise they’ve gone viral. ...
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Because he is the boss—the Cake Boss, that is—Buddy Valastro does not require anyone’s permission to grow his Hoboken-based empire. Lately, the apron-less reality-TV baker has been expanding in all directions....
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A mistake made this recipe happen, “says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “At the time, veal shanks were popular where I worked, and we were accidentally shipped lamb shanks instead of veal shanks. This recipe is the result.“...
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Dark Chocolate Caramel Tart

By | November 3, 2010
I love chocolate covered pretzels, says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I like the combination of salt, chocolate, and caramel--as does my six-year-old son, Colin. He will eat as much as he can of this dessert.”...
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Pumpkin Ravioli

By Daniel Loughmiller | October 27, 2010
I’ve always liked pumpkin,” says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I started putting pumpkin in ravioli about eight years ago because I had an excess amount after roasting them for pumpkin pies at Thanksgiving.” ...
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A 16th Gold For Ciao Bella

By | October 26, 2010
Ciao Bella, the premium gelato company based in Florham Park, took home a gold medal at the 2010 Sofi Awards of the National Association for the Specialty Food Trade. The winning product was something new....
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Sweet Corn Chowder with Shrimp

By | October 20, 2010
"This corn chowder recipe came about because of the availability of two fresh ingredients, corn and smoked bacon" says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. "We are fortunate to continue to get fresh corn from Dreyer Farms in Cranford all the way up until the first frost which usually is in November. We feature this soup in our annual Dinner in the Field at Dreyer Farm."...
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This butternut soup has a lot of ingredients but is very easy to make,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “This is perfect for Thanksgiving, and you will have identical results to the restaurant if you follow the recipe.”...
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How three top New Jersey chefs reinvented a hated holiday dish....
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This is my all-time favorite fish dish,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “It is fairly easy to prepare and packed with flavor. Banyuls vinegar can be found at most high-end food stores. The bass is cooked with the skin on, which will take some technique and finesse.”...
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This simple cake, full of warm ginger flavor, relies on voluptuous pears that are ripe and juicy,” write Lambertville authors Christopher Hirsheimer and Melissa Hamilton in the latest volume of their series of cookbooks, Canal House Cooking. “Two common varieties, Bartlett and Anjou, are good choices.”...
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"It may seem mad and extravagant to braise prime rib rather than a less expensive cut, but the meat is incomparably luxurious cooked this way," write Christopher Hirsheimer and Melissa Hamilton in the latest of their Canal House Cooking cookbooks, created in Lambertville. "The flavors of this dish are reminiscent of sauerbraten—sweet and sour, fragrant and spicy. But there is an added richness from red wine instead of vinegar and prime meat instead of pot roast."...
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As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”...
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Where can you find mobile, wood oven-cooked pizza? Anywhere the Nomad Pizza Truck can be found. ...
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Can baking apple cakes help lift you out of debt? It did for one Teaneck resident....
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Good Shepherd

By Drew Anne Salvatore | September 13, 2010
At old-time creamery, it’s all about the cheese....
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"This dish was inspired by a similar dish I learned to make while at Le Bernardin," says Manuel Perez, executive chef of Peacock Inn in Princeton. "I fell in love with the crisp texture provided by the phyllo and how it aids in retaining the fish's moisture."...
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"This salad," says Manuel Perez, executive chef of the Peacock Inn in Princeton, "was inspired by a dish I had in New York some years back--an escabeche of vegetables sitting under a piece of rare-cooked hamachi. It was rich, cool, acidic and delicious. Enjoy."...
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Peacock Fizz

By Daniel Loughmiller | August 25, 2010
"This drink was created for the Peacock Inn by our dining room manager, Christopher Macartney," says the Princeton restaurant's executive chef, Manuel Perez. "It was inspired by his preference for Prosecco over Champagne and the strawberries in season."...
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I like this dish because it’s refreshing and very healthy,” says executive chef Pasquale Presa of Pasquale’s Ristorante Italiano in Edison. “Ours is a new twist on the traditional Italian tomato salad. We utilize fresh-from-the-garden summer vegetables along with local baby goat cheese from upstate NY—layered on top of toasted Italian bread. Try it with a nice pinot grigio or chardonnay."...
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