Where farmers and shoppers meet, both benefit. Growers get a warm reception and a fair price, consumers unsurpassed quality and freshness—and a window into where our food comes from....
Read More »

Jersey Artisan Distilling will operate under the first full distilling license issued in New Jersey since Prohibition. ...
Read More »

Chicken pot pie is a comforting, home-style dish that is familiar, easy to make and tastes amazing,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “The curry flavor adds a unique element that makes an old fashioned staple a little more interesting.”...
Read More »

"On my annual visit to a friend’s winery in Arizona last year, I dined at an amazing restaurant, Elote Café in Sedona,” says Michael Carrino, chef/owner of Pig & Prince in Montclair. “I loved its namesake dish, elote—Mexican grilled corn—and decided to adapt it to my kitchen. This version makes a great cold dip or hot appetizer, and is my homage to a great chef, Jeff Smedstad, and an unforgettable meal."  ...
Read More »

Salmon is one of those foods that does nothing for me,” admits Michael Carrino, chef/owner of Pig & Prince in Montclair. “I am aware that it is universally liked, but it has never stimulated my palate. It was an ingredient when I was on Chopped, and I had no problem voicing my hatred for the fish on TV! Yet I can still be creative with it.”...
Read More »

Your detailed guide to New Jersey breweries and brewpubs....
Read More »

Were you aware that a certified beer expert is known as a Cicerone? We explain how a person becomes one, and how this level of expertise impacts the hospitality and beverage industries. ...
Read More »

Had it with mass-produced suds? Ready for real flavor? Grab a stool and we'll bring you up to speed on the best thing to happen to brewing since the repeal of prohibition....
Read More »

I like to cook delicate proteins, such as halibut, in a lower temperature oven," says Bill Roll, executive chef of the Molly Pitcher Inn in Red Bank. "It creates a more evenly cooked piece of fish and keeps it moist."...
Read More »

At Sun Noodle Company’s Ramen Lab in Teterboro, chefs plot the American future of Japan’s favorite meal in a bowl. ...
Read More »

Mastering the art of storing, pouring, savoring and pairing your favorite brew....
Read More »

New Jersey’s rapidly growing craft-brewing industry is creating—and slaking—a statewide thirst for local beer with character. ...
Read More »

"Chaat is a popular genre of snack food, sold on the streets of Indian cities," says Dipam Patel, chef/partner of Khyber Grill in South Plainfield. "It's almost endless in its possibilities, and it's simple to make. When we experimented with the ingredients, the flavors came together by accident. We just threw everything into a bowl, and it came out great—just fried okra, tomatoes, red onions, cucumbers and some lemon juice. It is a very forgiving recipe; you can add however much you want."...
Read More »

"Cauliflower flash fried and tossed in a tomato sauce and bell peppers is a dish from the streets of Delhi," says Dipam Patel, chef/co-owner of Khyber Grill in South Plainfield. "The dish got its famous name from the noise the chefs would make with the spoon on the griddle once the dish was ready: taka-tin."...
Read More »

"Dal Khyber, our signature dish, was inspired by the famous Dal Bukhara at Bukhara restaurant in the Maurya Sheraton Hotel in New Delhi," says Akshay Jhanjee, co-owner of Khyber Grill in South Plainfield. "It is a harmonious combination of black lentils, onions, garlic and tomato purée cooked with spices over a slow fire."...
Read More »

Carole Walter’s classes and award-winning books have taught Americans how to bring forth great cakes and cookies every time. Now, as her MS advances, she opens a school without walls. ...
Read More »

"Ceviche has been enjoyed in Latin America for a very long time, and its origin and creators are still a hot topic of debate," says Juan Placencia, chef/owner of Costanera in Montclair. "But to me, and to most Peruvians, ceviche is synonymous with Peru. Peruvian ceviche uses raw fin fish, but other seafood—like squid, octopus and shrimp—are pre-cooked, usually by poaching."...
Read More »

Great food at low prices...from all around the world. ...
Read More »

Quality pizza on a budget. ...
Read More »