Most Recent in Eat & Drink

To me, similar colors in food means similar and harmonious densities of flavor,” says Peter Turso, executive chef of Ursino in Union. “In this case I saw a match in the striking crimson hues of tuna and pomegranate. The two flavors co-exist separately on the palate, but also harmonize to create something delicious and beautiful, like a chord in music.”...
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British Cuisine Recipes

By New Jersey Monthly | February 21, 2012
Recipes for bubble and squeak, cockleekie soup and Scotch eggs. ...
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This popular cake is a cross between a molten chocolate cake and a brownie,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “At Esty Street, I set the plate with a shot glass of cocoa fudge sauce topped with whipped cream alongside a scoop of house-made mint chocolate chunk ice cream.”...
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British Cuisine—Not an Oxymoron

By New Jersey Monthly | February 13, 2012
For good food, writes Brian Yarvin, Brits can look proudly to their traditions....
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Sauteed Sea Scallops With Maple Butternut Squash Beurre Blanc

By New Jersey Monthly | February 7, 2012
This is without a doubt one of our most popular seafood entrees,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “Coming up with different preparations is always a challenge. I thought that a risotto would pair very nicely with the scallops, but I decided to put a more rustic spin on the entree by using the Italian grain, farro, instead of canaroli rice.”...
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Parisian Gnocchi “Stroganoff”

By New Jersey Monthly | February 1, 2012
Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”...
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Wild Mushroom “Chawanmushi”

By New Jersey Monthly | January 25, 2012
This dish came about after the owner of Esty Street, Kim Costagliola, attended a dinner party at which chef David Bouley made a mushroom flan with miso and truffles,” says chef Adam R. Weiss of Esty Street Restaurant in Park Ridge. “This dish inspired me to create an appetizer based around the idea of a savory flan called chawanmushi." ...
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Appreciating the Taken for Granted

By New Jersey Monthly |
Co-owner: Mark Pascal, New Brunswick; Nonna Catherine Lombardi, Bensonhurst, Brooklyn....
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Loaded Smashed Potatoes

By New Jersey Monthly | January 19, 2012
"Who doesn't love potatoes?" asks Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "These spuds are based on the classic Stuffed, Twice Baked Potatoes. Normally a side dish isn't supposed to pack a full days worth of calories, but once in a while these potatoes are just what you need!"...
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Each Generation Learns, “Only Better”

By New Jersey Monthly | January 18, 2012
Chef | Rosaria Iovino, Girasole, Atlantic City Mamma | Concetta Conti, Afragola, Naples, Italy...
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Chef Francesco Palmieri of The Orange Squirrel learned a lot about cooking from his mother, Consiglia Palmieri. ...
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Smells Worth Handing Down

By New Jersey Monthly |
Chef Luca Valerin of Osteria Giotto Learned A Lot About Cooking From His Mamma Graziella Varotto and His Nonna Esterina Schiavon...
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On Thursdays, School Could Wait

By New Jersey Monthly |
Thursday was family pasta night at Grandma Emma Melker’s....
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Chef Luigi Basile of La Locanda in Voorhees learned a lot about cooking from his Nonna Maria Vincenza Basile...
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Chef Franco Lombardo of Sapori Trattoria in Collingswood learned a lot about cooking from his Sicilian Nonna Anna Prestigiacomo. ...
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Pass the Pasta

By New Jersey Monthly | January 16, 2012
Jersey is blessed with many compelling Italian restaurants. here are 16 of our favorites....
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Spicy Garlic Shrimp

By New Jersey Monthly | January 11, 2012
Everyone loves shrimp, and there are so many ways to prepare them,” says Andrew “Drew” Araneo, chef/owner of Drew’s Bayshore Bistro in Keyport. “This version brings a little bit of Louisiana to the table.”...
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Clams & Andouille

By New Jersey Monthly | January 5, 2012
"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto." ...
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Accept No Sub-Stitutes

By New Jersey Monthly | January 4, 2012
Is the famous White House Sub Shop in Atlantic City more about the atmosphere or the eat-mosphere? Click here to settle this much-disputed point once and for all....
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Hot Dog Heaven

By New Jersey Monthly |
Let us be frank with you. Of all the signature foods New Jersey can lay claim to, three different hot dogs cry out for your alimentary appreciation....
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