Most Recent in Eat & Drink

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.”...
Read More »
"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."...
Read More »
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.”...
Read More »
Where can you find mobile, wood oven-cooked pizza? Anywhere the Nomad Pizza Truck can be found. ...
Read More »
Can baking apple cakes help lift you out of debt? It did for one Teaneck resident....
Read More »

Good Shepherd

By Drew Anne Salvatore | September 13, 2010
At old-time creamery, it’s all about the cheese....
Read More »
"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."...
Read More »
"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."...
Read More »

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."...
Read More »
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."...
Read More »
North Bergen’s new craft brewery—the New Jersey Beer Company—is only about ‘good beer,’ not about catchy names....
Read More »
Jersey Fresh products are being extended to packaged foods that are using only Jersey-grown ingredients. ...
Read More »
A seasonal lease on apple trees? Hill Creek Farms offers just such a possibility for apple enthusiasts. ...
Read More »

Bistecca alla Fiorentina

By | August 10, 2010
For my last recipe for Side Dish, I thought of the goodness of a nice piece of meat,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “This recipe is famous in Florence, but we use also it in Venice. It is very simple to make. All you need is a grill and great quality meat. In the restaurant I only use prime, 21-day dry-aged beef at least 1 and 3/4 inches thick.”...
Read More »

Scampi alla Griglia

By | August 3, 2010
In my home region of Italy, Venice, grilled seafood is very popular,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “Every time you grill seafood back home, langoustines are always present in the mix. They are so delicate in flavor, they remind me of the saltiness of the water and the fresh breezes of the Adriatic. You can find langoustines in high-end fish markets. If not, you can substitute large prawns.” ...
Read More »

Shrimp and Avocado Salad

By | July 23, 2010
This is a perfect dish for summer and is the best selling appetizer at Grissini,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “In Venice, where I come from, we use a lot shrimp salad, and I adapt it here with avocado. It’s very healthy.”...
Read More »
I like this recipe for summer because it is light and very tasty,” says Alberto Leandri, executive chef of Grissini restaurant in Englewood Cliffs. “I always use fresh ingredients and I pick always what's in season. This recipe is originally from Rome, except for the cheese, which is from Sardinia. I use it because it gives to the sauce a nice creamy texture without use of any cream.”...
Read More »

Crab & Eggplant Lasagna

By | July 14, 2010
"In this no-pasta lasagna, eggplant slices are marinated in herb oil, then coated in flour and fried until golden brown," says chef Georgeann Leaming of The Casa di Napoli restaurant in the Showboat Casino, Atlantic City. "Sandwiched with a creamy crabmeat filling and topped with a crumb crust flavored with sun-dried tomatoes, the slices are baked to yield a dish that combines textures, flavors, and colors."...
Read More »
The results of our 27th Annual Readers’ Choice Restaurant Poll were tabulated by PriceWaterhouseCoopers in Florham Park. ...
Read More »
Mikey Azzara’s Zone 7 connects chefs hungry for fresh, local produce with small farmers who couldn’t otherwise get it to them....
Read More »