Most Recent in Eat & Drink

Grill The Perfect Steak

By | October 17, 2013
Throwing a steak on the grill seems like the easiest thing in the world,” says Bill Zucosky, executive chef of Strip House, the fine steak house in the Westminster Hotel in Livingston. “Actually, what’s easy is doing it wrong and ruining a great piece of meat. Here’s how to grill the perfect steak every time.”...
Read More »
“I find cocktails made at home almost never taste as good as at a bar or restaurant,” says Bill Zucosky, executive chef of Strip House in Livingston. “Why? People don’t measure every single ingredient precisely. That’s the trick, the only trick. Here are two of our most popular. Don’t guesstimate! Measure accurately.” ...
Read More »

Can’t-Resist Potatoes

By | October 2, 2013
“What goes best with steak?” asks Bill Zucosky, executive chef of Strip House, the steak house in Livingston’s Westminster Hotel. “Spuds are number one! Here are two recipes that start with baked potatoes, then go in different directions. Both are hugely popular at Strip House, so it comes down to your preference: fried and crispy, or rich and cheesy?” ...
Read More »

Roasted Tomato Soup

By | September 26, 2013
Here’s a great way to use those few tomatoes you might still have in your garden,” suggests Bill Zucosky, executive chef of Strip House at the Westminster Hotel in Livingston. ...
Read More »
The Rutgers Food Innovation Center in Cumberland County helps home cooks and companies turn bright ideas into tasty products on websites and store shelves....
Read More »
Fall is prime time for getting out and sampling the fruits (and vegetables) of the farmers’ labor. Here are a few reliable stops on any self-directed agritour. ...
Read More »
"Browned butter gives this cake its special nutty sweetness," says Ben Nerenhausen, executive chef of Mistral in Princeton. "It's a customer favorite. It's easy to make and it lends itself to seasonal variations. The buttermilk ice cream makes a nice variant from classic vanilla." ...
Read More »
"Because I grew up overseas, this dish really tugs at my heartstrings," says Ben Nerenhausen, executive chef of Mistral in Princeton. "The exotic harissa paste packs a big flavor punch. The different textures of the fresh and dried chickpeas contrast nicely with the rich and gamey sausage. I like to pair it with a sheep's milk cheese and lots of herbs that really bring out the lamb flavor." ...
Read More »

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? ...
Read More »
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. ...
Read More »
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. ...
Read More »

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."...
Read More »
Executive chef Jamie Knott of the Saddle River Inn shares his recipe for this luxurious dish....
Read More »
Executive chef Jamie Knott of the Saddle River Inn shares his recipe for this hearty all-season warmer....
Read More »

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....
Read More »

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....
Read More »
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....
Read More »