Most Recent in Eat & Drink

Shrimp and Grits

By | February 20, 2015
"I have enjoyed more versions of this dish than I can count," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I am particularly fond of this one. In the absence of grits, the shrimp mixture can be spooned over rice. For added flavor and richness, two ounces of butter can be added to the shrimp."...
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You may not have six leftover squashes, but it's worth buying them in order to savor this soup from chef Jason Hensle of Salt Creek Grille (Middlesex)....
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Turkey Sliders

By | February 20, 2015
"The day after Thanksgiving inevitably means tons of leftover turkey," says chef Jason Hensle, executive chef of Salt Creek Grill (Middlesex), "but if a week of plain old turkey sandwiches seem less than exciting try these sliders--heaven on a bun!"...
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Turkey Hash

By | February 20, 2015
I love traditional hash, which is made with shredded corned beef, onions and potatoes, but it can be heavy,” says chef James Laird of Restaurant Serenade in Chatham. “I thought, why not do it with turkey, since it would lighten the dish? I decided to jazz it up by using red and green peppers, which gives it a freshness that makes the hash seem like it's not even using leftovers.”...
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I was having dinner at the Italian restaurant at the CIA,” recalls Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange, “and they had a polenta cookie with crushed almonds that I thought was nice. The polenta made me think of cornmeal. Cornmeal, Southern. So I swapped out the almonds for pecans to make it my own. It’s a crunchy cookie that tastes like shortbread, crunchier.”...
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If it seems that cupcake bakeries are popping up everywhere, it's because they are....
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Sweet Startup

By Eric Levin | February 20, 2015
Three college grads’ bright idea: design your own chocolate bar. ...
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Why the Cupcake Crush?

By Julia Lawlor | February 20, 2015
They’re cute, cheap, varied, and satisfying—so it’s no surprise they’ve gone viral. ...
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More Icing On The Cake

By Tammy La Gorce | February 20, 2015
Because he is the boss—the Cake Boss, that is—Buddy Valastro does not require anyone’s permission to grow his Hoboken-based empire. Lately, the apron-less reality-TV baker has been expanding in all directions....
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A mistake made this recipe happen, “says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “At the time, veal shanks were popular where I worked, and we were accidentally shipped lamb shanks instead of veal shanks. This recipe is the result.“...
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Dark Chocolate Caramel Tart

By | February 20, 2015
I love chocolate covered pretzels, says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I like the combination of salt, chocolate, and caramel--as does my six-year-old son, Colin. He will eat as much as he can of this dessert.”...
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Pumpkin Ravioli

By Daniel Loughmiller | February 20, 2015
I’ve always liked pumpkin,” says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I started putting pumpkin in ravioli about eight years ago because I had an excess amount after roasting them for pumpkin pies at Thanksgiving.” ...
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A 16th Gold For Ciao Bella

By | February 20, 2015
Ciao Bella, the premium gelato company based in Florham Park, took home a gold medal at the 2010 Sofi Awards of the National Association for the Specialty Food Trade. The winning product was something new....
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Sweet Corn Chowder with Shrimp

By | February 20, 2015
"This corn chowder recipe came about because of the availability of two fresh ingredients, corn and smoked bacon" says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. "We are fortunate to continue to get fresh corn from Dreyer Farms in Cranford all the way up until the first frost which usually is in November. We feature this soup in our annual Dinner in the Field at Dreyer Farm."...
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This butternut soup has a lot of ingredients but is very easy to make,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “This is perfect for Thanksgiving, and you will have identical results to the restaurant if you follow the recipe.”...
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From Hoary to Glory

By Amy Levin-Epstein | February 20, 2015
How three top New Jersey chefs reinvented a hated holiday dish....
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This is my all-time favorite fish dish,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “It is fairly easy to prepare and packed with flavor. Banyuls vinegar can be found at most high-end food stores. The bass is cooked with the skin on, which will take some technique and finesse.”...
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This simple cake, full of warm ginger flavor, relies on voluptuous pears that are ripe and juicy,” write Lambertville authors Christopher Hirsheimer and Melissa Hamilton in the latest volume of their series of cookbooks, Canal House Cooking. “Two common varieties, Bartlett and Anjou, are good choices.”...
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"It may seem mad and extravagant to braise prime rib rather than a less expensive cut, but the meat is incomparably luxurious cooked this way," write Christopher Hirsheimer and Melissa Hamilton in the latest of their Canal House Cooking cookbooks, created in Lambertville. "The flavors of this dish are reminiscent of sauerbraten—sweet and sour, fragrant and spicy. But there is an added richness from red wine instead of vinegar and prime meat instead of pot roast."...
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As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”...
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