Most Recent in Eat & Drink

Beet Risotto Timbales

By | February 20, 2015
Chef Chad Ellis Peters of David Ellis Events in Cedar Knolls takes advantage of the color and sweetness of beets to create a charming dish perfect for entertaining. ...
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This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”...
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Beer (Book) Here!

By Eric Levin | February 20, 2015
The story of beer in New Jersey comes to life in a new book....
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Looking back with Ruth Cousineau, test-kitchen director for the late, lamented Gourmet....
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Warm bread pudding is one of winter’s most comforting desserts. This version, by Cynthia DePersio, pastry chef and partner at Fascino in Montclair, has the added pleasures of pistachio praline and challah bread. “It can be made ahead,” DePersio says. “Cool it completely, cover it and refrigerate it for up to two days. Then bring to room temperature, heat in a preheated 400 degree oven until very warm, about five to eight minutes.”...
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Braised short ribs is one of our most popular dishes,” says Ryan DePersio, executive chef of Fascino in Montclair. “People even beg me to put it on the menu in summer, but it’s really meant for winter....
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Few side dishes reach the cult status that the polenta fries do at Fascino in Montclair. They’re crispy outside, creamy inside, utterly addictive. Here executive chef Ryan DePersio presents the coveted recipe....
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Click to participate in New Jersey Monthly's 27th Annual Readers' Choice Restaurant Poll. ...
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Cheese Steak Spring Roll

By | February 20, 2015
"The cheese steak spring roll is a twist on what is unique and traditional in Philadelphia," says chef Chris Scarduzio of Mia restaurant at Caesar's in Atlantic City. "It shows what we do as chefs to make a classic more interesting and creative." ...
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The Chinese Year of the Tiger (4707, not Woods) begins on Valentine’s Day. Here’s a guide to dumplings and other festive fare....
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Dough Boy

By Eric Levin | February 20, 2015
For our restaurant maven, making pizza is not easy as pie....
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The Original

By Jill P. Capuzzo | May 7, 2015
A century ago, after crossing the Atlantic, pizza crossed the Hudson and established itself in Trenton as the tomato pie—and you can still get the real deal....
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This month, we attempted to answer a question that has befuddled philosophers for centuries—does pizza have a soul? Laura Schenone believes it might....
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Perhaps it’s that ubiquitous image of the squat, straw-covered bottle on a red-checkered tablecloth that makes so many people think of Chianti as the quintessential wine to accompany pizza....
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We asked for your suggestions, then we started to eat—and eat. We logged more than a thousand miles, and concluded that these are the pies to pine for....
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Galaktoboureko is a beloved traditional Greek dessert, although not as well-known as baklava among non-Greeks,” says Alekas Tsamis, executive chef of Greek Taverna in Montclair. “It’s essentially a cream custard, wrapped in phyllo and infused with an orange-flavored syrup.”...
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This is a dish that embodies the essence of the Riviera and Cote D’Azur," says Dominique Filoni, executive chef of Avenue in Long Branch. "It is made traditionally with local Loup de Mer, the vegetables representing Provence, and the fresh tomato sauce capturing an array of flavors."...
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Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009)....
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Cookbook as Cliffhanger

By Eric Levin | February 20, 2015
Restaurant Nicholas’s handsome tome is for kitchens as well as coffee tables. ...
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The Dosa

By Brian Yarvin | February 20, 2015
South India's favorite finger food arrives in New Jersey....
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