Most Recent in Eat & Drink

Few side dishes reach the cult status that the polenta fries do at Fascino in Montclair. They’re crispy outside, creamy inside, utterly addictive. Here executive chef Ryan DePersio presents the coveted recipe....
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Click to participate in New Jersey Monthly's 27th Annual Readers' Choice Restaurant Poll. ...
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Cheese Steak Spring Roll

By | January 13, 2010
"The cheese steak spring roll is a twist on what is unique and traditional in Philadelphia," says chef Chris Scarduzio of Mia restaurant at Caesar's in Atlantic City. "It shows what we do as chefs to make a classic more interesting and creative." ...
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The Chinese Year of the Tiger (4707, not Woods) begins on Valentine’s Day. Here’s a guide to dumplings and other festive fare....
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Dough Boy

By Eric Levin | January 12, 2010
For our restaurant maven, making pizza is not easy as pie....
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A century ago, after crossing the Atlantic, pizza crossed the Hudson and established itself in Trenton as the tomato pie—and you can still get the real deal....
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This month, we attempted to answer a question that has befuddled philosophers for centuries—does pizza have a soul? Laura Schenone believes it might....
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Perhaps it’s that ubiquitous image of the squat, straw-covered bottle on a red-checkered tablecloth that makes so many people think of Chianti as the quintessential wine to accompany pizza....
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We asked for your suggestions, then we started to eat—and eat. We logged more than a thousand miles, and concluded that these are the pies to pine for....
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Galaktoboureko is a beloved traditional Greek dessert, although not as well-known as baklava among non-Greeks,” says Alekas Tsamis, executive chef of Greek Taverna in Montclair. “It’s essentially a cream custard, wrapped in phyllo and infused with an orange-flavored syrup.”...
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This is a dish that embodies the essence of the Riviera and Cote D’Azur," says Dominique Filoni, executive chef of Avenue in Long Branch. "It is made traditionally with local Loup de Mer, the vegetables representing Provence, and the fresh tomato sauce capturing an array of flavors."...
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Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009)....
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Cookbook as Cliffhanger

By Eric Levin | December 15, 2009
Restaurant Nicholas’s handsome tome is for kitchens as well as coffee tables. ...
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South India's favorite finger food arrives in New Jersey....
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Butternut Squash Soup

By | December 9, 2009
Butternut squash soup is a classic dish," says Michael Burbella, executive chef of Table 8 in Montclair. ...
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Drunken Cranberry Mojito

By | December 2, 2009
Restaurant Nicholas in Red Bank, a perennial on New Jersey Monthly's Top 25 Best Restaurant list, has published its first cookbook. It's a big, heavy, beautifully produced coffee table number, with exceptional photographs by Steve Legato and text by chef/owner Nicholas Harary with writer Peter Zuorick. The recipes, which have been adapted and tested for the home kitchen, are not simple, but accurately bring to life the classics of the Nicholas menu for all seasons. This cranberry mojito is easy to create and makes a great holiday cocktail....
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When Martha Stewart recently held a pie bake-off, two of her finalists were Jerseyans--Karen Mazanek of Hackettstown (apple/pear/blueberry pie) and Angela Galan of Guttenberg (pomegranate lime meringue pie). Here is Galan's recipe......
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Gnocchi Romano

By | November 11, 2009
Michael Burbella, the new executive chef at Table 8 in Montclair, offers up a recipe for a scrumptious gnocchi dish that is not made with potatoes....
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Camden's venerable Cathedral Kitchen has been producing some accomplished chefs....
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Chef Jesse’s Pumpkin Bisque

By | November 5, 2009
Jesse Jones started cooking with his mother in Snow Hill, North Carolina at age 14. After cooking with many Jersey chefs, including David Drake, he created his own style, which he calls New Carolina Cuisine, which is Southern with French technique. These days he runs Heart and Soul Catering in Essex County....
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