"Like most people, I love the combination of peanut butter and chocolate,” says Craig Polignano, chef d’cuisine of the Ryland Inn in Whitehouse Station. “This recipe reflects my personal tastes—that's why it’s more about the peanut butter than the chocolate.”...
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This has been a breakthrough year for Maricel Presilla. As chef/co-owner of Hoboken’s celebrated pan-Latin restaurant Cucharamama, she was nominated for the James Beard Foundation’s Best Chef Mid-Atlantic Award four of the last five years before finally winning it last May....
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"I took a trip to Whitesbog Village, in Burlington County, which has been the center of cranberry cultivation in New Jersey since the early 1900's," says chef Josh Thomsen of Agricola, a farm-to-table restaurant scheduled to open in Princeton early next year. "Like any foodie, I get a kick out of coming up with ideas on how to prepare ingredients. This cake is tart, sweet, crunchy and easy to make."...
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Mixed drinks needn’t be complicated, but in the hands of a pro like Jamie Dodge of Elements, complexity looks simple....
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Jersey apples and cranberries lift this zesty stuffing from David L. Felton, executive chef of Ninety Acres in Peapack-Gladstone. If you're already set on your Thanksgiving stuffing, you can still try this one—it will remain on the Ninety Acres menu through the end of November....
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Finally we have our power back, so we can send our recipe for duck a l'orange,” says Dolores Baills, co-owner and hostess of Chef’s Table in Franklin Lakes. “This is a classic French dish in which time and effort really pay off. The origin is unknown, but this recipe has been around a long time, and was most popular in the 1960s and 1970s, when my husband, Claude, was just getting started as a chef.”...
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Bartenders are uncorking their creativity as never before, adding a new twist of glamour and fun to Jersey nightlife. To help usher in the holidays, we asked some of the state’s top mixologists for their favorite seasonally inspired libations. Here’s a host of tempting ways to celebrate—in moderation, of course....
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Mixologists are joining chefs on the farm-to-table haywagon....
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At the Orange Squirrel in Bloomfield, highly touted chef/owner Francesco Palmieri also applies his culinary creativity to mixology. He calls this seasonal potion the Candy Nog and serves it in a shot glass....
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Created by Marty Santry of Washington Inn, Cape May. ...
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Created by Dale DeGroff of Bobby Flay Steak, Atlantic City. ...
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Created by Traver Ochs of Daddy O, Brant Beach....
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Created by Nicholas Harary of Restaurant Nicholas in Red Bank. ...
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Created by Michael Johannesen of Watermark, Asbury Park. ...
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Created by Eban Freeman of Due Mari, New Brunswick. ...
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Created by Jamie Dodge of Elements, Princeton. ...
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Created by Kate Graff of Lambertville Station, Lambertville. ...
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Created by Dylan Carew of Sergeantsville Inn, Sergeantsville. ...
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Created by Patrick Burt of Verve, Somerville. ...
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