Most Recent in Eat & Drink

Alice’s Florida Red Snapper

By | February 20, 2015
I actually came up with the risotto recipe first, “ says executive chef David Drake of Alice’s Restaurant in Lake Hopatcong. “I added the sauce and snapper later. I was inspired because my future wife was present when I needed to feed five employees—I really made it for her. I was so in love with her I wanted to impress her with something really wonderful and spontaneous, so I made the risotto.”...
Read More »

Invite the Neighbors!

By Cara Birnbaum | February 20, 2015
Communal dinners become a Jersey City baker’s recipe for success. ...
Read More »
A Jersey student travels to Italy and learns to cook authentic Italian. ...
Read More »
Lemon verbena is a very pungent, lemon-flavored herb that you can use for tea or for baking,” says Mimi Wood, executive chef of The Washington Inn in Cape May. “I grow it in my garden. Our pastry chef, Kathy Pastiu, created this panna cotta for a cooking demonstration. It’s a light dessert, even though it’s made with heavy cream, and the lemon verbena adds a different note to it. Usually panna cotta is vanilla, orange, or plain cream.”...
Read More »
"This signature dish has been on the menu several years now," says Mimi Wood, executive chef of The Washington Inn in Cape May. "The dish reworks a braised beef and rigatoni that I had done at home. I wanted something more special for the restaurant, so I used lamb and cencioni. It is important when braising any meats to cook them 'low and slow' to ensure the meat is fork tender and juicy."...
Read More »

Grilled Baby Leek Crostini

By | February 20, 2015
"This appetizer is on the menu in spring, when fresh wild ramps and baby leeks are available from Chester County, Pennsylvania," says Mimi Wood, executive chef of The Washington Inn in Cape May. "It is a classic Spanish combination of wood-grilled smoky leeks and a slightly spicy, garlicky, smoky red pepper sauce." ...
Read More »

Fried Maine Crab Cakes

By | February 20, 2015
I like this recipe for crab cakes because there are no bread crumb fillers,” says executive chef David Drake of Alice’s in Lake Hopatcong. “I also like to use Maine crabmeat, which is often the meat from Peekytoe crabs, rather than the usual Dungeness or Blue crabs. Maine crabmeat is flaky, not lumpy. This is a perfect spring/summer dish--the hot, crunchy crab complements the cool and crunchy jicama. Add a glass of refreshing Spanish wine—like Albariño.”...
Read More »
Pillsbury Bake-Off winner Sue Compton's million dollar recipe....
Read More »

Grilled Quail with Soy and Ginger

By | February 20, 2015
"Grilled quail reminds me of when my family used to go to Portugal and rent a villa and cook on a little habachi grill," says David C. Felton, executive chef of Ninety Acres at Natirar. "One time me and my dad came back from the market with 2 kilo of quail and shrimp for a family of five!! It was enough food for three days, but a great memory."...
Read More »
Baker Sue Compton created a dessert called "Mini Ice Cream Cookie Cups" and won $1 million dollars...find out how she did it. ...
Read More »
Some say no, yet most pastry chefs are women. Here’s why....
Read More »
"Rhubarb soup is a simple, easy way to get spring into a dessert," says David C. Felton, executive chef of Ninety Acres at Natirar park in Peapack-Gladstone. "Rhubarb is at its peak right now in Jersey and has a wonderful tart flavor that lends itself to basic preparations. This recipe is a take on pavlova, a classic dessert of fruit, whipped cream and meringues."...
Read More »
This chicken dish is designed to be approachable to every customer in our dining room," says Anthony Bucco, executive chef of Uproot in Warren. "It's my nod to comfort food, One truly finds the elegance of this dish in its simplicity. The trick is to articulate the individual parts to create one amazing entrée.”...
Read More »

Spring Pea Carbonara

By | February 20, 2015
I love peas, all types--sugar snaps, snow peas, English peas, black-eyed peas, cow peas, you name it,” says David C. Felton, executive chef of the Ninety Acres restaurant at the Natirar resort in Peapack-Gladstone. “I like to eat them raw, sautéed, in salads, pastas, pot pies, mashed, as soup--I could go on and on. I think you get the idea I love peas, and for this recipe wanted to highlight a simple way to cook them.”...
Read More »

Shortbread With Berries

By | February 20, 2015
Shortbread is definitely a throwback to times past,” says Mark Farro, sous chef in charge of pastry at Uproot in Warren. “We focus more on the accoutrements and less on the shortbread itself. The freshness and sweetness of the berries comes forward on the palate to balance the natural levels of acidity in the fruit. This dessert will not burden you with unnecessary calories. However, it will satisfy your sweet tooth.”...
Read More »
From solar arrays to composting, a number of Jersey restaurants are reducing their carbon footprint....
Read More »
But she’s renowned for growing the hottest peppers under the sun, right here in Central Jersey....
Read More »
The pork is a play on the Vietnamese Banh Mi,” says Anthony Bucco, executive chef of uproot in Warren. “Mark Farro, my sous chef, and I spent quite a few days in New York City during the build-out for Uproot, buying equipment, flatware, and glassware. We spent a decent amount of time at Michael Huynh's restaurant, Baoguette. First, because it's spectacular, and second because it's cheap! The Uproot sandwich is our interpretation of a classic, sans paté, but with all the full flavor."...
Read More »
“These meatballs were inspired by my professional experience and by my interpretation of a family recipe--I have a Sicilian grandma,” explains Anthony Bucco, executive chef of Uproot in Warren. "I like them as a bar snack here at the restaurant because they are fried fresh, so they have texture (crispy outside, tender middle) -- in addition to having a salt content conducive to drinking! The flavor profile is unique and the flavors build as you chew. Bar food tends to be monochromatic, not the case with these! This is one of the few dishes on the menu that transcends season; they are featured year round at uproot.” ...
Read More »
This is one of the classics of traditional French cooking," says executive chef Dominique Filoni of Avenue in Long Branch. "Beef bourguignon is one of many examples of a peasant dish being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way."...
Read More »