Most Recent in Eat & Drink

Pumpkin Ravioli

By New Jersey Monthly | 02/20/2015
I’ve always liked pumpkin,” says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I started putting pumpkin in ravioli about eight years ago because I had an excess amount after roasting them for pumpkin pies at Thanksgiving.” ...
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A 16th Gold For Ciao Bella

By New Jersey Monthly | 02/20/2015
Ciao Bella, the premium gelato company based in Florham Park, took home a gold medal at the 2010 Sofi Awards of the National Association for the Specialty Food Trade. The winning product was something new....
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Sweet Corn Chowder with Shrimp

By New Jersey Monthly | 02/20/2015
"This corn chowder recipe came about because of the availability of two fresh ingredients, corn and smoked bacon" says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. "We are fortunate to continue to get fresh corn from Dreyer Farms in Cranford all the way up until the first frost which usually is in November. We feature this soup in our annual Dinner in the Field at Dreyer Farm."...
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Roasted Butternut Squash Soup

By New Jersey Monthly | 02/20/2015
This butternut soup has a lot of ingredients but is very easy to make,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “This is perfect for Thanksgiving, and you will have identical results to the restaurant if you follow the recipe.”...
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From Hoary to Glory

By New Jersey Monthly | 02/20/2015
How three top New Jersey chefs reinvented a hated holiday dish....
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Crusted Black Sea Bass w/ Banyuls Broth

By New Jersey Monthly | 02/20/2015
This is my all-time favorite fish dish,” says Nicholas Harary, co-owner and executive chef of Restaurant Nicholas in Red Bank. “It is fairly easy to prepare and packed with flavor. Banyuls vinegar can be found at most high-end food stores. The bass is cooked with the skin on, which will take some technique and finesse.”...
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Pear Upside Down Cake

By New Jersey Monthly | 02/20/2015
This simple cake, full of warm ginger flavor, relies on voluptuous pears that are ripe and juicy,” write Lambertville authors Christopher Hirsheimer and Melissa Hamilton in the latest volume of their series of cookbooks, Canal House Cooking. “Two common varieties, Bartlett and Anjou, are good choices.”...
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Braised Beef with Currants and Caraway

By New Jersey Monthly | 02/20/2015
"It may seem mad and extravagant to braise prime rib rather than a less expensive cut, but the meat is incomparably luxurious cooked this way," write Christopher Hirsheimer and Melissa Hamilton in the latest of their Canal House Cooking cookbooks, created in Lambertville. "The flavors of this dish are reminiscent of sauerbraten—sweet and sour, fragrant and spicy. But there is an added richness from red wine instead of vinegar and prime meat instead of pot roast."...
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Roast Beet and Fennel Salad

By New Jersey Monthly | 02/20/2015
As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”...
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Cheap Eats Update: Nomad Pizza

By New Jersey Monthly | 02/20/2015
Where can you find mobile, wood oven-cooked pizza? Anywhere the Nomad Pizza Truck can be found. ...
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The ‘Mortgage Cake Lady’ Bakes Again

By New Jersey Monthly | 02/20/2015
Can baking apple cakes help lift you out of debt? It did for one Teaneck resident....
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Good Shepherd

By New Jersey Monthly | 05/07/2015
At old-time creamery, it’s all about the cheese....
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Scottish Organic Salmon “En Croute”

By New Jersey Monthly | 02/20/2015
"This dish was inspired by a similar dish I learned to make while at Le Bernardin," says Manuel Perez, executive chef of Peacock Inn in Princeton. "I fell in love with the crisp texture provided by the phyllo and how it aids in retaining the fish's moisture."...
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Organic Mixed Greens Salad

By New Jersey Monthly | 02/20/2015
"This salad," says Manuel Perez, executive chef of the Peacock Inn in Princeton, "was inspired by a dish I had in New York some years back--an escabeche of vegetables sitting under a piece of rare-cooked hamachi. It was rich, cool, acidic and delicious. Enjoy."...
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Peacock Fizz

By New Jersey Monthly | 02/20/2015
"This drink was created for the Peacock Inn by our dining room manager, Christopher Macartney," says the Princeton restaurant's executive chef, Manuel Perez. "It was inspired by his preference for Prosecco over Champagne and the strawberries in season."...
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Panzanella di Verdure

By New Jersey Monthly | 02/20/2015
I like this dish because it’s refreshing and very healthy,” says executive chef Pasquale Presa of Pasquale’s Ristorante Italiano in Edison. “Ours is a new twist on the traditional Italian tomato salad. We utilize fresh-from-the-garden summer vegetables along with local baby goat cheese from upstate NY—layered on top of toasted Italian bread. Try it with a nice pinot grigio or chardonnay."...
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Not In This Name? Frivolity

By New Jersey Monthly | 02/20/2015
North Bergen’s new craft brewery—the New Jersey Beer Company—is only about ‘good beer,’ not about catchy names....
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‘Jersey Fresh’ Takes the Next Step

By New Jersey Monthly | 02/20/2015
Jersey Fresh products are being extended to packaged foods that are using only Jersey-grown ingredients. ...
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Three Trees, Farm View

By New Jersey Monthly | 03/13/2015
A seasonal lease on apple trees? Hill Creek Farms offers just such a possibility for apple enthusiasts. ...
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Bistecca alla Fiorentina

By New Jersey Monthly | 02/20/2015
For my last recipe for Side Dish, I thought of the goodness of a nice piece of meat,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “This recipe is famous in Florence, but we use also it in Venice. It is very simple to make. All you need is a grill and great quality meat. In the restaurant I only use prime, 21-day dry-aged beef at least 1 and 3/4 inches thick.”...
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