Most Recent in Eat & Drink

Roasted Beet Salad

By New Jersey Monthly | 09/18/2014
"Here is one of our signature salads for the early part of the summer," says Christopher Sanchez, executive chef of Black Eyed Susan Cafe in Harvey Cedars, LBI. "Beets seem to pop up with vibrant colors at this time of year. The more variety of beets the better, each one lending its own distinct flavor."...
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Pan Seared Halibut with Roasted Purple Potatoes

By New Jersey Monthly | 09/18/2014
This is one of the most popular dishes here and one of my favorites,” says executive chef Ken Trickilo of Liberty House restaurant in Jersey City, 10 years old this week. “The delicate Halibut with the warm vegetables tossed in the white truffle oil works perfectly together. The asparagus coulis gives the dish its full flavor.”...
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On the Beach With Tuna on Rye

By New Jersey Monthly | 09/18/2014
Alan Richman reminisces about his childhood visits to the beach at Atlantic City, and the lunches his mom packed....
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Chocolate Pot de Creme

By New Jersey Monthly | 09/18/2014
"Sometimes meals should begin with dessert," says Christopher Sanchez, chef of Black Eyed Susans Café in Harvey Cedars. "Why go through the evening torturing yourself knowing the chocolate pot de creme you made is waiting in the fridge? Thankfully, this recipe can be easily scaled up or down. Just remember to save room for dinner."...
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Tomato Salad with Toasted Mozzarella Croquettes

By New Jersey Monthly | 09/18/2014
With so many varieties of heirloom tomatoes available at this time of year, I always like to use several different types in my dishes,” says James Laird, executive chef of Restaurant Serenade in Chatham. “Feel free to use any mix of tomatoes that you find in the market.”...
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Cucumber Basil Caipirinha

By New Jersey Monthly | 09/18/2014
"I love refreshing cocktails in the summer that are well balanced but not too sweet," says Chris Siversen, executive chef of Maritime Parc in Jersey City. "The cucumber, basil and lime add a wonderful freshness. It’s very important to use all fresh ingredients, especially the lime juice. The agave adds gentle sweetness that sugar cannot achieve. Basil adds a nice savory note."...
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28th Annual Readers’ and Critics’ Choice Poll

By New Jersey Monthly | 02/20/2015
Our annual Readers' and Critic's Choice Restaurant Poll takes you all over the state to some of our favorite restaurants. ...
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Asparagus, Bacon Hazelnut Vinaigrette, Fried Egg

By New Jersey Monthly | 09/18/2014
Who doesn’t love bacon, plus fried eggs?" asks Chris Siversen, executive chef of Maritime Parc in Jersey City. "This is a great warm weather dish that tempers its richness with the acidity of the vinaigrette. The bacon and its drippings as well as the richness from the runny egg yolk really add depth to ordinary asparagus. The crunch and flavor of the hazelnuts adds yet another dimension."...
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Cannoli to Canoodle Over

By New Jersey Monthly | 09/18/2014
A restaurant owner brings an interesting twist to a traditional Italian dessert. ...
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The Untouchables

By New Jersey Monthly | 09/18/2014
Chefs thrive on creativity, but certain dishes become so popular chefs risk revolt if they alter them or take them off the menu....
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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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