Most Recent in Eat & Drink

Chicken Masala

By | January 30, 2014
"There is no reason to shy away from cooking Indian food at home," says Vipul Bhasin, chef/owner of Indiya in Collingswood. "The ingredients are not hard to find, the techniques are simple—basically just sautéing—and the results are delicious, a great way to perk up dinner."...
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In Jersey bakeries, the Parisian macaron comes into its own (and that rhymes). ...
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Tortelloni in Brodo

By | January 23, 2014
I’ve updated this classic Italian soup by introducing soy and dried porcini into the broth,” says Kara Decker, executive chef of 100 Steps Supper Club + Raw Bar in Cranford. “It gives it a deeper umami flavor.”...
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Artisanal Scrapple?

By Eric Levin | January 20, 2014
It’s not an oxymoron....
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Long-haul truckers in the know bypass the chain service centers to take on tasty human fuel at the Truck Stop Diner, long a fixture at Turnpike Exit 15E in Kearny....
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Check out the palate-pleasing plates these South Jersey restaurants are serving up....
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Satisfy your taste buds with the most savory, sweet and scintillating dishes in Central Jersey. ...
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We've rounded up the most mouth-watering breakfast spots North Jersey has to offer. ...
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Breakfast is the most important meal of the day, so do yourself a favor and get to any of these under-the-radar Jersey staples. ...
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Fattoush

By | January 16, 2014
"Having an affinity for chickpeas and an Israeli cultural background, I love this riff on a traditional Mediterranean salad,” says Robyn Reiss, chef de cuisine of A Toute Heure, a Cranford BYO esteemed for its exciting New American food. “It’s based on a late-night snack that executive chef Kara Decker and I often enjoy at the end of a long service."...
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Being from Argentina, where we grill short ribs for four hours, I was surprised that in this country short ribs are usually just braised,” says James Muir, executive chef of Órale Mexican Kitchen in Jersey City. “I often find that restaurants serve ribs overcooked. Roasting in the oven will give you the same tender texture I achieve on the grill.”...
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Shelton from the Storm

By Eric Levin | January 8, 2014
Long out of the limelight, chef Craig Shelton marshalls his talent and intellect in a think tank focused on the precarious future of food. ...
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Guacamole

By | December 19, 2013
Guacamole, a staple of Mexican cuisine, is the perfect starter for any party,” says James Muir, chef of Órale Mexican Kitchen in Jersey City. “Mastering this recipe will make you a cocktail party idol.” ...
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Chicken With Almond-Hazelnut Mole

By | December 12, 2013
Mole is one of my favorite sauces to prepare,” says James Muir, chef of Órale Mexican Kitchen in Jersey City. “Something about toasting and roasting all the ingredients separately relaxes me. You have to nurse this delicious sauce, but once you get into the rhythm, time flies.” ...
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Milk punches probably originated in Merry Olde England, but a version published by the pioneering mixologist Professor Jerry Thomas became hugely popular in New Orleans beginning in the 1860s,” says Warren Bobrow, author of "Apothecary Cocktails." “My version differs from the New Orleans classic in substituting artisanal black walnut bitters for orange flower water and adding a dash of absinthe for a potent little hit of licorice flavor.”...
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Cocktail Whisperer” Warren Bobrow offers holiday hangover relief. ...
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Flan

By | December 5, 2013
Flan is incredibly easy to prepare, yet extremely enjoyable,” says Jim Muir. chef of Órale Mexican Kitchen in Jersey City. “The one caveat is don’t overcook—it will become hard and unpleasant. I always have flan with a dollop of whipped cream and some dulce de leche.”...
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Sneh Mehtani came from New Delhi speaking no English and pioneered upscale Indian dining here. Now she basks in professional honor as her son, Shaun, prepares to take over the family business....
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The Force Was With Him

By | December 2, 2013
Chris James, of The Ryland Inn in Whitehouse Station, stole the show at The Iron Shaker with his final drink, the Memory Lane....
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Before a panel of judges and a festive crowd, 8 of Jersey’s bartending elite mixed it up to determine who rules the roost. ...
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