Eat & Drink
The 40 Best Restaurants in New Jersey
The Garden State's dining scene has it all—from incredible Italian food to amazing Asian fare, French cuisine and more.
Readers Choose Their Favorite NJ Restaurants of 2024
The winners of New Jersey Monthly's 41st annual Jersey Choice Restaurant Poll.
Forget Napa Valley! NJ Wines Are Better Than You Think
In the last 10 years, New Jersey wines have improved so dramatically that they're now being compared to California vintages.
Yes, Chef! New Jersey Cooking Classes Are in Hot Demand
Want to spice up date night? Sharpen your knife skills? Channel your inner Carmy from The Bear? These local classes and schools will make you a better cook.
Most Recent in Eat & Drink
This is one of the classics of traditional French cooking," says executive chef Dominique Filoni of Avenue in Long Branch. "Beef bourguignon is one of many examples of a peasant dish being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way."...
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Cassoulet is one of the great classics of French cooking, of which there are three regional variations," says Dominique Filoni, executive chef of Avenue in Long Branch. "Over time, the differences between them have become blurred and their ingredients debated. Lamb or mutton, for instance, is often added to this version. The crust is also contentious, with traditionalists insisting that it should be broken into the stew seven times during cooking. This version is Cassoulet Toulousain or Cassoulet de Toulouse, made with pork meat, sausage and duck confit.”...
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A new book, Eating With the Enemy: How I Waged Peace With North Korea From My BBQ Shack in Hackensack, is a juicy read. ...
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Did you know New Jersey is the fourth largest asparagus producer in the country? And every stalk is picked by hand....
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"This is definitely a late winter type of dish," says Chris Albrecht, executive chef of Eno Terra in Kingston. "I particularly like the celery root purée that is the base of the dish and the richness of the lentils. We have a wood burning grill, which gives a nice smoky flavor to the tuna, but any grill will get you part of the way there."...
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"This dish has gotten a lot of positive feedback from our guests and on on our Facebook page," says Chris Albrecht, executive chef of Eno Terra in Kingston. "It takes a lot of prep time, but the reward is fantastic. You're taking the best of the risotto world and presenting it in a way that is very pleasing and easily shared. You can make this days ahead of time, fry them slightly ahead, and reheat them in the oven." ...
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"It's very easy to put spinach or some other green in the dish in itself, but I chose to incorporate it in the pasta to make it a little more lively and colorful," says Chris Albrecht, executive chef of Eno Terra in Kingston. "The oxtail is very rich. You could substitute short ribs or even beef brisket. Cippolini onions and sunchokes (Jerusalem artichokes) are very high in nutrition and flavor. All the ingredients are available now and even throughout the summer."...
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Chef Chad Ellis Peters of David Ellis Events in Cedar Knolls takes advantage of the color and sweetness of beets to create a charming dish perfect for entertaining. ...
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This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”...
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The story of beer in New Jersey comes to life in a new book....
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Looking back with Ruth Cousineau, test-kitchen director for the late, lamented Gourmet....
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Warm bread pudding is one of winter’s most comforting desserts. This version, by Cynthia DePersio, pastry chef and partner at Fascino in Montclair, has the added pleasures of pistachio praline and challah bread. “It can be made ahead,” DePersio says. “Cool it completely, cover it and refrigerate it for up to two days. Then bring to room temperature, heat in a preheated 400 degree oven until very warm, about five to eight minutes.”...
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Braised short ribs is one of our most popular dishes,” says Ryan DePersio, executive chef of Fascino in Montclair. “People even beg me to put it on the menu in summer, but it’s really meant for winter....
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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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"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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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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