Most Recent in Eat & Drink

Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes four phenomenal recipes for all occasions....
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At the 2009 Great American Seafood Cook-Off in New Orleans last weekend, Peter Fischbach, executive chef for gourmet dining services at the New Jersey Institute of Technology in Newark, assisted by Erik Weatherspool of Bistro 44 in Toms River, captured second prize for their pan-seared scallops with creamy chili-herb grits, pickled root vegetables, applewood bacon, micro greens, and corn volute....
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Fish and shellfish from New Jersey coastal waters form the basis for this satisfying salad from Jim Weaver, chef/owner of Tre Piani in Princeton and president of the Central New Jersey chapter of Slow Food....
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The results of our 26th Annual Readers’ Choice Restaurant Poll....
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Captain Cook

By Karen Irvine | February 20, 2015
On Greg Markert’s fishing boat, you hook ’em, he cooks ’em....
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Squeezed by rising food costs and customers cutting back, restaurants are trying harder than ever to please. The best of the best provide exceptional food, service, and ambience at every price level—affordable luxury for lean times....
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The Laird family of Scobeyville has been distilling applejack a long time. How long? They once gave George Washington the recipe....
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Save My Restaurant

By Joel Keller | February 20, 2015
Owners learn to be careful what they wish for after inviting Gordon Ramsay and his reality TV series Kitchen Nightmares to right their ships....
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Savor City

By Karen Tina Harrison | February 20, 2015
Paterson, the one-time Silk City, is a Great Falls of ethnic eating....
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The Wizard of Zod

By Eric Levin | May 7, 2015
Why New York wants to grab New Jersey’s hugely talented, most idiosyncratic chef, and why he doesn’t want to leave—yet....
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Sweet Idea

By Mallory Gelert | February 20, 2015
Take a cup of inspiration, stir in a generous grant, and you’ve got the recipe for Zoe’s Cupcake Café....
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This week's recipe comes from our EcoLogic column, and was contributed to Jersey Fresh by Laurie Medeiros, Chester....
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I chose the Mediterranean Sea Bass not only for its superb flavor and texture, but also for its excellent grilling ability which I thought would be perfect for the summer months....
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Iron Hill Cometh

By Eric Levin | February 20, 2015
Iron Hill Brewery and Restaurant will become New Jersey’s thirteenth brewpub when it opens in Maple Shade this month. ...
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Jam Sessions

By Eric Levin | February 20, 2015
Switching from making documentaries to making conserves in France, two expat Brits have Tea Together ready for its Jersey close-up....
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Boyd Lafferty grew up in Cape May, then spent 28 years in the semiconductor business in Austin, Texas. While there he earned a PhD. in international business, but when he returned home in 2004 he was thinking strictly local....
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This is a simple-to-make, very refreshing summer appetizer,” says Zod Arifai, chef/owner of Blu in Montclair....
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Izakaya Restaurant in Atlantic City, Dining, Borgata, Chicken Wings, Nightlife, - Atlantic City, NJ...
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A boom in ambitious new restaurants takes Greek cuisine beyond moussaka and gyro....
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Zucchini is used a lot in Greek cooking—stuffed, baked, in casseroles. In this dish, Kyrtatas, author of My Big Fat… Read the rest