Most Recent in Eat & Drink

Ostriches don't stick heads in sand. They do run real fast. ...
Read More »
Learning you can't rush Mother Nature. ...
Read More »
The little things make all the difference....
Read More »
The new ingredient in cocktails is time. Six weeks in the barrel mellows mixed drinks, deepens flavors and adds toasty notes of oak. ...
Read More »
You can get anything you want (and goodies you never imagined) at the burgeoning brood of gourmet stores and markets across the state....
Read More »
Where farmers and shoppers meet, both benefit. Growers get a warm reception and a fair price, consumers unsurpassed quality and freshness—and a window into where our food comes from....
Read More »
Jersey Artisan Distilling will operate under the first full distilling license issued in New Jersey since Prohibition. ...
Read More »

Curried Chicken Pot Pie

By | March 7, 2013
Chicken pot pie is a comforting, home-style dish that is familiar, easy to make and tastes amazing,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “The curry flavor adds a unique element that makes an old fashioned staple a little more interesting.”...
Read More »

Mexican Elote

By Daniel Loughmiller | February 27, 2013
"On my annual visit to a friend’s winery in Arizona last year, I dined at an amazing restaurant, Elote Café in Sedona,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “I loved its namesake dish, elote—Mexican grilled corn—and decided to adapt it to my kitchen. This version makes a great cold dip or hot appetizer, and is my homage to a great chef, Jeff Smedstad, and an unforgettable meal."  ...
Read More »
Salmon is one of those foods that does nothing for me,” admits Michael Carrino, chef/owner of Pig & Prince in Montclair. “I am aware that it is universally liked, but it has never stimulated my palate. It was an ingredient when I was on Chopped, and I had no problem voicing my hatred for the fish on TV! Yet I can still be creative with it.”...
Read More »
Your detailed guide to New Jersey breweries and brewpubs....
Read More »
Were you aware that a certified beer expert is known as a Cicerone? We explain how a person becomes one, and how this level of expertise impacts the hospitality and beverage industries. ...
Read More »
Had it with mass-produced suds? Ready for real flavor? Grab a stool and we'll bring you up to speed on the best thing to happen to brewing since the repeal of prohibition....
Read More »
I like to cook delicate proteins, such as halibut, in a lower temperature oven," says Bill Roll, executive chef of the Molly Pitcher Inn in Red Bank. "It creates a more evenly cooked piece of fish and keeps it moist."...
Read More »
At Sun Noodle Company’s Ramen Lab in Teterboro, chefs plot the American future of Japan’s favorite meal in a bowl. ...
Read More »

Beer Appreciation 101

By Amanda Staab | February 11, 2013
Mastering the art of storing, pouring, savoring and pairing your favorite brew....
Read More »
With so much fabulous foam being brewed in New Jersey, we asked the experts who pull the taps to name some of their favorite local beers. (The Flying Fish and River Horse selections are available in bottles; the others are available only from the keg.)...
Read More »
New Jersey’s rapidly growing craft-brewing industry is creating—and slaking—a statewide thirst for local beer with character. ...
Read More »
"Chaat is a popular genre of snack food, sold on the streets of Indian cities," says Dipam Patel, chef/partner of Khyber Grill in South Plainfield. "It's almost endless in its possibilities, and it's simple to make. When we experimented with the ingredients, the flavors came together by accident. We just threw everything into a bowl, and it came out great—just fried okra, tomatoes, red onions, cucumbers and some lemon juice. It is a very forgiving recipe; you can add however much you want."...
Read More »

Gobhi Taka-Tin

By | January 31, 2013
"Cauliflower flash fried and tossed in a tomato sauce and bell peppers is a dish from the streets of Delhi," says Dipam Patel, chef/co-owner of Khyber Grill in South Plainfield. "The dish got its famous name from the noise the chefs would make with the spoon on the griddle once the dish was ready: taka-tin."...
Read More »