Most Recent in Eat & Drink

Code Red

By New Jersey Monthly | 09/18/2014
A distinguished food writer visits Jersey’s most famous (and hard to get into) red-sauce restaurant, Chef Vola’s in Atlantic City—recently declared one of America’s Classics—and finds it ideal for people with small bodies and big appetites....
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Top 25 Restaurants 2011

By New Jersey Monthly | 09/18/2014
Long gone are the days when New Jersey, sandwiched between two imposing cities, could only look outward for its best food. Now the top restaurants in the state stand shoulder to shoulder with the finest in the region. ...
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I love calamari, but am tired of seeing it fried everywhere,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “This is a two-method cooking process using the grill and a sauté pan, but is really simple. I like how the spice of the harissa and saltiness of the olives, the sweet and sour of the lemon and the bitter of the arugula work to hit all taste buds and create depth of flavor without using too many complicated ingredients.”...
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Pan Roasted Mussels

By New Jersey Monthly | 09/18/2014
Everyone loves fresh roasted mussels, and here’s a version that departs from the standard bases if tomato sauce or garlic and wine,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “I found that celery and wheat beer make a very refreshing combination with mussels for warm weather. The sourdough croutons add an extra level of flavor.”...
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Dulce De Leche Sundae

By New Jersey Monthly | 09/18/2014
"Here we have a combination of chocolate sauce, dulce de leche sauce and dulce de leche gelato," says Karen DeGilio, executive chef of Fish in Asbury Park. "Need we say more?" No, the combination is a sure winner....
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Berry Berry Martini

By New Jersey Monthly | 09/18/2014
"We like to utilize fresh local ingredients in everything, even in our cocktails," says Jono Moratis, beverage birector of Strip House Restaurant in the Westminster Hotel in Livingston. "Summertime is berry time, so we designed this specialty cocktail to take advantage of the succulent fruit." ...
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Offshore Ice Cream

By New Jersey Monthly | 09/18/2014
Cowabunga hand-delivers cones to boats bobbing in Barnegat Bay. ...
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Mister Coffee

By New Jersey Monthly | 09/18/2014
Oren Bloostein gave up an unpromising career at Saks Fifth Avenue to set himself apart in the coffee business by selling only the very, very best. Now his sales approach $10 million a year....
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Baking Burglars

By New Jersey Monthly | 04/28/2015
Two sneaky baking burglars bring grandma's recipes to hungry residents of the Garden State....
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Citrus-and-Honey-Marinated Black Cod

By New Jersey Monthly | 09/18/2014
"This fish, known by several names, is really unlike what one would consider cod," says Karen de Gilio, executive chef of Fish restaurant in Asbury Park. "This is a cold water Atlantic fish that is best in winter. We fell in love with it on our many trips to Maine, where it's very popular on menus. We played with many variations, but using these ingredients it really jumps off the plate with a great blend of flavors."...
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Sweet Pea Soup

By New Jersey Monthly | 09/18/2014
"Really, at this time of year what's more comforting than sweet pea soup?" asks Karen DeGilio, chef-owner of Fish in Asbury Park. "This recipe comes from [my husband] Jim's dad, Mike. He was an avid gardener for years, and sweet peas went from the soil to the pot every spring."...
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Nick Stellino’s Berry Tart

By New Jersey Monthly | 09/18/2014
With berries coming into season, now is a good time to start thinking about fresh berry tarts. Here is a terrific recipe from Nick Stellino, the public television chef/personality and host of Nick Stellino Cooking with Friends 2 (airing on NJN, Sundays @1 pm). The companion cookbook to the series is now available....
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Low Country Shrimp and Grits

By New Jersey Monthly | 09/18/2014
This dish was derived from a trip to Charleston South Carolina several years ago,” says Karen DeGilio, executive chef of Fish in Asbury Park. “My husband and I stumbled upon a small local general store that had a few stools at a counter. Upon entering, an incredible aroma wafted through the entire space and we couldn't resist the invitation to sit and eat.”...
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Champion Chai

By New Jersey Monthly | 09/18/2014
After a trip to India, herbalist and yoga teacher Ricardo Dacosta created a chai tea blend that has now won a national championship....
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House Smoked Salmon Fillet

By New Jersey Monthly | 09/18/2014
This dish was a collaboration with my sous chef, Hank Barrett,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “We wanted something that said spring/summer, but with deeper flavors. The salmon is light but earthy and meaty because of a light smoking process. Perfect for a light summer meal or a good brunch. It works well with a crisp white wine as well as a Pinot Noir.” ...
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Sandwiches for the Sand

By New Jersey Monthly | 09/18/2014
Where to pick up gourmet sustenance on your way to the beach. ...
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Boardwalk Empress

By New Jersey Monthly | 05/12/2015
The owner of seven restaurants, four in Asbury Park, Marilyn Schlossbach is a canny businesswoman with a passion for surfing—and helping the less fortunate....
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Braised Pork Belly

By New Jersey Monthly | 09/18/2014
Braised pork belly is one of my favorite things,” says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City. “The combination of softness and crispness is pure joy. But it’s even better with a natural pairing of apples in the form of cider to lighten the richness and provide balance.” ...
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Fish and Chips

By New Jersey Monthly | 09/18/2014
This recipe is a combination of simple classic items,” says Ian Kapitan, executive chef of Jersey City’s Light Horse Tavern. “The focus is on the freshness of the ingredients and letting them speak for themselves. Be careful not to overwork the beer batter, or the pieces will not crisp properly.”...
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Lobster Gnocchi

By New Jersey Monthly | 09/18/2014
"The origin of this dish," says Ian Kapitan, executive chef of Light Horse Tavern in Jersey City, "was to take classic flavor combinations of cream, potato and seafood and put a little spin on them. In its pairings, the dish is much like a chowder, but I wanted to have a lighter version with melt-in-your-mouth gnocchi, crème fraiche and the earthiness of the truffles playing off the bacon lardons." ...
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