Most Recent in Eat & Drink

Onsen Egg

By Daniel Loughmiller | August 29, 2013
"Onsen in Japanese is a hot spring," says Ben Nerenhausen, executive chef of Mistral in Princeton. "That suggests how we cook the egg, in hot water. I like this dish because it has multi-season versatility, able to highlight various vegetables in their prime. And who doesn't love a beautifully poached egg? ...
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Stumbling across the recipes of his mother, the family “barbecue queen,” changed Lawrence Hackney’s life. Now he keeps her spirit alive at the Wood Pit. ...
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As a girl, she learned to love fresh, simple food. Now this South Brunswick homeowner grows her own, cooks for friends (and the needy) and teaches healthy eating to others. ...
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Summer Caprese Salad

By | August 21, 2013

Ingredients: Heirloom tomatoes (all colors and varieties work; personally, I like Brandywines for this application) Imported buffalo mozzarella (available at… Read the rest

Salmon Rillettes

By | August 14, 2013
"I love smoked salmon, especially on a toasted everything bagel with scallion cream cheese," admits Jamie Knott, executive chef of the Saddle River Inn. "Unfortunately we can't serve that at the restaurant. So I decided to turn my Sunday breakfast into a fine dish—rillettes, basically a French salmon spread made with herbs and white wine."...
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Executive chef Jamie Knott of the Saddle River Inn shares his recipe for this luxurious dish....
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Executive chef Jamie Knott of the Saddle River Inn shares his recipe for this hearty all-season warmer....
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Tuna Carpaccio with Soy Mayo

By | July 23, 2013
Chef Jamie Knott of the Saddle River Inn updates a classic tartare using tuna, avocados, jalapeños, sliced radishes and sesame seeds....
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Pop idol Lady Gaga did it and dropped 10 pounds for her last tour. Tennis star Novak Djokovic did it,… Read the rest

BAKERIES Fallon’s Gluten Free Bake Shop (Fords) The name says it all. Fallon’s features sweet treats, along with multigrain and… Read the rest

Brian Kulbacki’s gluten-free beers honor a friend with celiac, killed in a car crash....
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As awareness of celiac disease and gluten intolerance grow, bakeries, restaurants and stores across New Jersey respond to the rising demand for products that let the afflicted eat like everyone else....
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Chef Josh Thomsen of Agricola in Princeton shares his recipe for his childhood favorite combo....
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One sign the economy is picking up? A bumper crop of ambitious restaurants and fun eateries hanging up shingles all over the state. One of them - Agricola, in Princeton - even made our Top 25. Here are 27 more worth checking out....
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Our 30th annual Restaurant Poll reveals the best restaurants in New Jersey, as decided by readers and critics alike....
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Our critics pick from New Jersey's diverse dining scene to bring you 2013's best places to eat in the Garden State....
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Teff Cake with Plum Compote

By | July 10, 2013
Simple and delicious, this cake made from teff, Ethiopia's nutritious native grain, is naturally gluten free....
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Cod Brandade Fritters

By | July 3, 2013
A crunchy-creamy hot appetizer from Josh Thomsen, executive chef of Agricola in Princeton....
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English Pea Soup

By | June 26, 2013
A delicious cold soup for summer from Josh Thomsen, executive chef of Agricola in Princeton....
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Tuna Ceviche

By | June 20, 2013
"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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