"I did a lot of research on classic steakhouse dishes,” says Marc Forgione, executive chef/owner of the American Cut steakhouse at the Revel in Atlantic City. “I wanted to bring them back to their true origins. So I looked up Caesar Cardini’s original 1924 recipe from Tijuana, Mexico, and based my Caesar salad on that. We even chop it tableside like they did in 1924."...
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This recipe is pretty involved, and may not be for the novice baker,” says chef Travis Anderson of Upstairs in Montclair. “But I think it is worth the time and effort. Don’t think of it as a challenge, but as a learning experience. It’s a super cake.” ...
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Top Chef All-Stars catapults colorful Mike Isabella from chef to owner of soon-to-be four restaurants—and now to cookbook author. ...
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I lived in the South for four years and got to enjoy all the wonderful stuff down there,” says chef Dave Van Morrelgem of Upstairs in Montclair. “Here’s a variation on a classic dish of the Carolina Low Country. It uses fresh corn in place of actual grits, and is delicious.”...
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We smoke our own salmon at the restaurant, which takes about four days,” says David Van Morrelgem, chef of Upstairs in Montclair. “It’s time consuming for the home cook, so a good store-bought smoked salmon can be used. Fresh sushi-grade salmon or tuna works as well.” ...
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This recipe is for an appetizer, but it can be doubled for an entrée,” says Dave Van Morrelgem, chef of Upstairs in Montclair. “As a main dish, grilled pork tenderloin or smoky chicken make good additions.” ...
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"This soup started as a fall/winter item," says Brian Held, chef/owner of Brian's in Lambertville. "But its popularity and demand has encouraged me to put it on year round. It is selling better than ever in these dog days of summer, beating out much lighter choices literally about 6 to 1. Go figure. Braised leeks and a drizzle of white truffle oil send this over the top...haunting."...
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Sandy Levins, of Haddonfield, is fast becoming one of the premier historic faux-food designers in the country. ...
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"I serve this classic French dish at Brian's as a stick-to-the-ribs item," says Brian Held, chef/owner of Brian's in Lambertville. "After trying many different styles and variations, I like a very basic and traditional method best."...
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"This Item has been in my recipe collection for a long time, approaching 13 years," says Brian Held, chef/owner of Brian's in Lambertville. "It has always been a crowd fave. It has a quiche-like quality, only more luxurious. It's great to take to a party—I promise raves."...
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I developed this dish to be a playful appetizer and a play on Mrs. Paul’s, hopefully with much more style and flavor,” says Brian Held, chef/owner of Brian’s in Lambertville. “I chose fennel and aioli to push a Provençal feel, which also helps define the style of my restaurant.”...
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I was fooling around with dried porcinis one day and decided to use them with shrimp,” says Todd Villani, executive chef of Park Avenue Bar and Grill in Union City. “My customers loved it, and so it became a signature dish. It’s easy to put together and great during fall and spring when the veggies are at their peak.”...
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The Nasto family has been making ice cream in Newark since the 1920s, but their store on Jefferson Street has its own history of pleasing people. ...
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Veteran restaurateurs Frank and Jeanne Cretella apply their outsize personalities and hands-on style to their biggest challenge yet—reviving the legendary Ryland Inn. ...
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Our annual Readers' and Critics' Choice Restaurant Poll takes you all over the state to some of our favorite restaurants. ...
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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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"We like this dish for many reasons," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "The most important is…crispy duck skin! The crispy skin mates perfectly with the sweet, slightly gamey meat."...
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"We like this as a nice alternative to traditional fried calamari," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "Paired with the citrus salad, it makes a nice light summer dish."...
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"This dessert has been on our menu a long time," says Kevin Knevals, chef de cuisine of Osteria Morini (formerly known as Due Terre) in Bernardsville. "It has become a standard here. It is a lot lighter than a traditional tiramisu."...
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