"We love this cake for its versatility," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "It's a moist cake that works well with fruit of all seasons, from citrus in winter to local peaches in late summer. The extra virgin olive oil adds a unique flavor. The trick is to use a high-quality oil. We use an olive oil from Sicily."...
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This is a classic from Bahia, which is on the Atlantic coast of Brazil,” says Ilson Goncalves, owner of Samba Montclair, which features authentic homestyle Brazilian cooking. “Some of the ingredients may seem exotic, like yucca root, coconut milk and red palm oil, but they can be found in many of the Asian, African or Brazilian markets in our area. There are a few advance prep steps, but the dish comes together quickly and is so delicious it’s worth the effort.”...
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At Arthur & Friends greenhouses, the disabled grow by growing vegetables hydroponically....
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I don’t eat candy—or, when I do, it’s chocolate candy bars,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The Kit Kat has become an American legend. This version was directly inspired by “Le Kit Cat” by chef Michel Richard. His playful take spurred us to have a go as well. Everything you need is in one bite: salty, sweet, rich, crunchy, smooth. The raspberry purée teases it towards peanut butter and jelly—yet another classic.” ...
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This is a light, refreshing dish with some bold flavors,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The exotic ingredients, like the piquillo peppers and hearts of palm, lend fun and uniqueness to crudo. The dish is a classic example of ‘the better the ingredients, the better the plate.’ Seek tremendously fresh fish and vacuum-packed hearts of palm—the taste is superlative.”...
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We are fortunate here in New Jersey to have complete access to the best of the best in seafood,” says Jonathan Adams, chef of The Diving Horse in Avalon. “Our purveyor, Casey and Ben’s Lobster Den in Sea Isle City, seek out fresh, jumbo scallops for us from the sandy shoals of the Barnegat shore.”...
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This dish embodies the meat and potatoes prerequisite for American cooking,” says Jonathan Adams, chef of The Diving Horse in Avalon. “But it has a decidedly ‘restaurant edge’ to it. It remains one of my favorite meals, and is worth all the effort that goes into it.”...
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This dish is crispy, salty, sweet and tangy, all in one bite," says Zod Arifai, executive Chef and partner at Daryl in New Brunswick. “It’s an explosion of flavors. This goes well with a dry Riesling or Gewürztraminer.”...
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"Struffoli is a classic Southern Italian pastry that you usually get around Christmas or Easter to celebrate the holidays," says Joseph Baldino, chef/owner of Zeppoli in Collingswood. "It's just a simple, but delicious, fried pastry dough rolled in honey with some citrus. We give it away as a complimentary treat after dinner at Zeppoli."...
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I’ve been making candied olives since 1998,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It’s not something made up just for Daryl. I was working at Crisci’s in NYC and we were experimenting with unusual ingredients for desserts. We used saffron, parsnips, and olives. We even played with celery. People like things they are used to eating. But it is all a matter of acceptance.”...
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The koagie comes to Cherry Hill. ...
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Scallop fishermen, working like dogs, haul in Jersey’s most valuable seafood crop. A day on the job with the crew of the scallop boat Lucky Thirteen....
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Seafood is a given on virtually every restaurant menu, but some places pride themselves on providing a broad range of the very freshest catch. Here are some of our favorites, with a few words on what to expect. If none of these float your boat, there’s always sushi....
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For quality and quantity, the ocean is one of the Garden State’s richest gardens. ...
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Mahi-mahi is a fish that needs some help for flavor,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “So we combine something sweet—pineapple—and something spicy—jalapeño. At the restaurant we serve this dish with a sweet-and-sour glaze, which adds an acidic flavor.”...
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Panna cotta is a perfect spring dessert—nice and light, just made with milk thickened with gelatin," says Zod Arifai, chef/co-owner of Daryl in New Brunswick. "Unfortunately, today people add egg and other ingredients to make it more fatty and thick. Many people are used to pudding- and custard-like consistencies for panna cotta, which is not the true dessert."...
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This is a very easy dish to prepare and does not take more than 15 minutes,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It can be prepared ahead of time and kept in the refrigerator. We use size U12 (super colossal) shrimp. Most markets sell the extra-jumbo size (16-20 count).”...
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This is one of my favorite, versatile recipes for both grill and oven,” says executive chef Michael Weisshaupt of Crystal Springs Resort, where the NJ Wine and Food Festival will be held March 30-April 1, honoring famed chef Thomas Keller. “It’s an easy dish to make and plate, and the papillote technique ensures a moist and delicious fish.”...
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Daniel Rosati leads gustatory tours of his famous neighborhood, the Ironbound....
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This is an enchanting little treat that is rich but also refreshing,” says Peter Turso, executive chef of Ursino in Union. “We use local organic eggs and fresh cream to get great results. Rather than add juice to this custard we make a puree of kumquats which adds an intensity of flavor and does not “water down” the custard.”...
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