Most Recent in Eat & Drink

The Tastemakers

By New Jersey Monthly | 03/16/2015
In their top-secret New Jersey labs, flavorists concoct the taste sensations (natural and otherwise) for which the world clamors. ...
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Blue-Collar Burgers

By New Jersey Monthly | 05/07/2015
Small, cheap, soft and oniony, the humble original slider survives gloriously in New Jersey....
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The Great Burger Showdown

By Eric Levin | 05/05/2015
Ten of the best (and biggest) burgers in New Jersey square off for bragging rights in our first cook-off....
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"Salmoriglio is a condiment used in Italy, and is meant to be served on the side," says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. "It’s typically salty, but my version is more gentle due to the incorporation of white wine. I feel it respects the delicate flavor and texture of the fish."...
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Pesce all’Aqua Pazza

By New Jersey Monthly | 02/20/2015
"Fish in 'crazy water' with fennel, Calabrese chilies, grape tomatoes, spring onions, celery, parsley and marjoram is one of my favorite dishes because it’s so simple and easy to make," says chef Luke Palladino of Luke Palladino restaurant in Northfield. "A few ingredients thrown together in a simple way make for a finished dish that's crazy good."...
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Hot Chilis

By New Jersey Monthly | 02/20/2015
Christine’s mother, Reeta McCarthy, makes a mean chili. So mean—read: good—it has won “Peoples’ Choice” top prize at the New Jersey State Chili and Salsa Cook Off held annually at Huddy Park in Toms River—not once, but three years in a row! ...
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Caciocavallo Scaloppine

By New Jersey Monthly | 02/20/2015
Caciocavallo is a Sicilian cow’s milk cheese,” says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. “In this dish, the cheese is sautéed with toasted garlic, mint and Sambuca. The crispy, oozing cheese with nutty garlic, aromatic mint and the anise flavor of the Sambuca makes a party in your mouth.” ...
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Truffled Grissini

By New Jersey Monthly | 02/20/2015
These grissini (thin bread sticks) with prosciutto and white truffle butter are delicious, luxurious and easy to make,” says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. “Even if you do not have a baker who produces fresh grissini, many grocery stores have a wide selection. These are my most requested antipasti ever. Serve them with a chilled glass of prosecco or Champagne and enjoy.”...
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Continental Cuisine—When the Continent Is Africa

By New Jersey Monthly | 02/20/2015
Authentic African restaurants are popping up all over New Jersey. Find out where the closest ones to you are located....
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BBQ Peanuts

By New Jersey Monthly | 02/20/2015
"I love peanuts," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I like them even more when they are spiced. The combination of salty and sweet flavors and a crunchy texture make them addictive. If you would like a little southwestern flair, add some cumin. A little five spice powder will give it an Asian flavor. Cayenne will provide a kick for those who can handle it."...
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Shrimp and Grits

By New Jersey Monthly | 02/20/2015
"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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Roasted Acorn Squash Soup

By New Jersey Monthly | 02/20/2015
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 New Jersey Monthly | 02/20/2015
"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 New Jersey Monthly | 02/20/2015
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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Pecan Cookie Pieces

By New Jersey Monthly | 02/20/2015
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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Cupcake-Only Bakeries in NJ

By New Jersey Monthly | 02/20/2015
If it seems that cupcake bakeries are popping up everywhere, it's because they are....
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Sweet Startup

By New Jersey Monthly | 02/20/2015
Three college grads’ bright idea: design your own chocolate bar. ...
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Why the Cupcake Crush?

By New Jersey Monthly | 02/20/2015
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 New Jersey Monthly | 02/20/2015
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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Red Wine Braised Lamb Shank

By New Jersey Monthly | 02/20/2015
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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