A crunchy-creamy hot appetizer from Josh Thomsen, executive chef of Agricola in Princeton....
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A delicious cold soup for summer from Josh Thomsen, executive chef of Agricola in Princeton....
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"We love this dish because ceviche is a staple in Latin cuisine, and we have our own twist on it for summer," says Bradley Rodriguez, chef of Cubacan in Asbury Park. "It's simple and refreshing, a must for your app arsenal." ...
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"Empanadas are a staple of Latin cuisine, whether sweet or savory," says Bradley Rodriguez, chef of Cubacan in Asbury Park. "These two dessert empanadas are delicious and easy to make. The guava is traditional; the apple (manzana) is inspired by classic American apple pie."...
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He’s effusive, joyously Italian and talks with his hands. Cosimo Maolini stands out in preppy Spring Lake, yet somehow fits in....
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"Everybody who entertains needs a dish that is fast and easy to make but will impress company," says Bradley Rodriguez, chef of Cubacan in Asbury Park. "Well, here it is. And it has its roots in real Cuban cuisine, with just a slight twist." ...
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"We love this recipe because of its eclectic twist on a staple of Latin cuisine," says Bradley Rodriguez, chef of Cubacan in Asbury Park. "Pulpo, or octopus, makes a great seasonal dish due to its versatility of preparations."...
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"Salmon is so popular and adaptable it's the duck or hog of the ocean," says Jim Galileo, executive chef of GP's in Jersey City. "I never run out of ways to use it. This is a personal favorite, and judging by sales, also a hit with our guests."...
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"This very popular item kind of evolved from the idea of a sausage-and-pepper sandwich," says Jim Galileo, executive chef of GP's in Jersey City. "I think the balance of ingredients along with the salad is what makes it so appealing. A crisp Gavi, Sauvignon Blanc or summer ale goes well with it."...
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"I discovered shishitos a few years ago in a stall of Japanese vegetables in the Union Square Market in Manhattan," says Jim Galileo, executive chef of GP's in Jersey City. "I asked the proprietor, 'Are they hot? What's the best way to cook them?' 'Hot pan,' he replied. I asked again whether they are hot. 'No,' he said, then added with a wink and a smile, 'Sometimes one or two speak a little different.'"...
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Yes, customers have them, and not from barbecue sauce. Restaurateurs lament the parade of valuables that leave the premises as patrons help themselves to a literal steal of a meal....
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A view of ocean, bay or river is the secret sauce that spices up Shore dining. Here’s your guide to vittles with vistas....
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"The pure, green vegetal flavor of asparagus is the perfect harbinger of spring," says Jim Galileo, executive chef of GP's in Jersey City. "Shallots give a bit of crunchy spark. The speck—a favorite of mine for its unique combination of salt, sweet pork flavor and smoke—makes a good foil. The poached egg? The dish makes its own sauce!" ...
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"Traditionally, the Hair of the Dog cocktail is something you drink when you have a hangover,” says Michael Carrino, chef/co-owner of the gastropub Pig & Prince in Montclair. “There are many variations, and this is mine. The Hum liqueur is a 70 proof botanical spirit made with hibiscus, ginger, cardamom and kaffir lime. I feel it helps heal a hangover after a night of TOO MUCH fun."...
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"I love the combination of apples, squash and scallops," says Dave Perini, executive chef of District 611 in Riverton. "What is the perfect medium to bring them together? To me, it's risotto. It does not get any better than the way the creaminess supports the ingratiating flavors of the other ingredients and provides a subtle contrast in texture."...
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I love the char flavor the grill imparts,” says David Perini, executive chef of District 611 in Riverton.  “It just automatically takes me to summertime. To me, nothing goes better with that beautiful char than the smoky flavors of the southwest: cumin, coriander, lime and chili powder.”...
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Or, how this restless food writer learned to relax and say, “I’ll have the usual.”...
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Okay, they're PhD candidates, but these experts in materials science (polymers, nanotubes…) sought kitchen wisdom from chef Scott Anderson of Elements. ...
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"All the greens in this delicious salad are incredibly high in anti-oxidants," says Dave Perini, executive chef of District 611 in Riverton. "Kale, which is unusually high in fiber, helps create bulk to fill you up and keep you satisfied until the next meal. Kale is also an excellent source of nutrients, especially vitamin A and calcium. Swiss Chard is high in syringic acid, which has received attention in recent research for regulating blood sugar by inhibiting an enzyme called alpha-glucosidase."...
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"This is a variation on a recipe from my grandmother," says Dave Perini, executive chef of District 611 in Riverton. "She used to make polenta and Bolognese sauce in a large bowl for Sunday dinner. I wanted to adapt it in way that would fit the fun concept of Neapolitan pizza and rustic Italian dishes we do at District 611."...
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