Most Recent in Eat & Drink

Created by Eban Freeman of Due Mari, New Brunswick. ...
Read More »

Recipe: Ohhh Snap!

By Daniel Loughmiller | September 18, 2014
Created by Jamie Dodge of Elements, Princeton. ...
Read More »
Created by Kate Graff of Lambertville Station, Lambertville. ...
Read More »
Created by Dylan Carew of Sergeantsville Inn, Sergeantsville. ...
Read More »
Created by Patrick Burt of Verve, Somerville. ...
Read More »
Created by Eric Hennike of SM23 Bar & Lounge, Morristown. ...
Read More »
Created by Richard Spaulding of Ursino, Union. ...
Read More »
Created by Alex Valencia of Patria, Rahway. ...
Read More »

Recipe: Candy Nog

By Daniel Loughmiller | September 18, 2014
Created by Francesco Palmieri of the Orange Squirrel, Bloomfield. ...
Read More »
Created by Joseph San Philip and David Macy of Moonshine Supper Club, Millburn. ...
Read More »
Created by McLoone's Team, McLoone's Boat House, West Orange. ...
Read More »
Created by Joe Landolfi of Upstairs, Montclair. ...
Read More »
Created by Ted Stampoulos of Martini Bar & Bistro, in Millburn. ...
Read More »
Created by Evelyn Ciszak, Thomas Ciszak and Jessica Sanders of Chakra, in Paramus. ...
Read More »
Created by Joe Donohue and Danny Neff of the Kolo Klub, in Hoboken. ...
Read More »

Recipe: Kolo Klub

By Daniel Loughmiller | September 18, 2014
Created by Michael Neff and Kenneth McCoy of Kolo Klub, Hoboken. ...
Read More »
Created by David Hohensee of The Turtle Club, Hoboken. ...
Read More »
Dipping Twinkies, Oreos, pretzels and Chips Ahoy in chocolate has Brittany Starr, 25, and her fledgling company, Crave, dipping toes in the big time. ...
Read More »

Huevos Rancheros

By | September 18, 2014
I sampled this dish in Mexico many years ago while on vacation with my wife, Yvonne,” says Frank Falivene, executive chef of MoonShine in Millburn. “I fell in love with it, so I added it to MoonShine’s Sunday brunch menu. It's so simple even my son, Marco, who’s 13, can make it. There are many variations. I've seen it done with refried beans, different types of cheese, red or green salsas. You can put your own twist on it."...
Read More »
"Boeuf bourguignonne, as you can guess from the name, is a beef dish from the Burgundy region of France," says Claude Baills, chef/co-owner of Chef's Table in Franklin Lakes. "It's a very slow-cooked stew. The slow cooking is what ensures complete tenderness of the meat. It is truly French comfort food, but it was not well known in the U.S. until Julia Child made it popular in the 1970s."...
Read More »