For our restaurant maven, making pizza is not easy as pie....
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A century ago, after crossing the Atlantic, pizza crossed the Hudson and established itself in Trenton as the tomato pie—and you can still get the real deal....
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This month, we attempted to answer a question that has befuddled philosophers for centuries—does pizza have a soul? Laura Schenone believes it might....
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Perhaps it’s that ubiquitous image of the squat, straw-covered bottle on a red-checkered tablecloth that makes so many people think of Chianti as the quintessential wine to accompany pizza....
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We asked for your suggestions, then we started to eat—and eat. We logged more than a thousand miles, and concluded that these are the pies to pine for....
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Galaktoboureko is a beloved traditional Greek dessert, although not as well-known as baklava among non-Greeks,” says Alekas Tsamis, executive chef of Greek Taverna in Montclair. “It’s essentially a cream custard, wrapped in phyllo and infused with an orange-flavored syrup.”...
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This is a dish that embodies the essence of the Riviera and Cote D’Azur," says Dominique Filoni, executive chef of Avenue in Long Branch. "It is made traditionally with local Loup de Mer, the vegetables representing Provence, and the fresh tomato sauce capturing an array of flavors."...
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Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009)....
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Restaurant Nicholas’s handsome tome is for kitchens as well as coffee tables. ...
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South India's favorite finger food arrives in New Jersey....
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Butternut squash soup is a classic dish," says Michael Burbella, executive chef of Table 8 in Montclair. ...
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Restaurant Nicholas in Red Bank, a perennial on New Jersey Monthly's Top 25 Best Restaurant list, has published its first cookbook. It's a big, heavy, beautifully produced coffee table number, with exceptional photographs by Steve Legato and text by chef/owner Nicholas Harary with writer Peter Zuorick. The recipes, which have been adapted and tested for the home kitchen, are not simple, but accurately bring to life the classics of the Nicholas menu for all seasons. This cranberry mojito is easy to create and makes a great holiday cocktail....
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When Martha Stewart recently held a pie bake-off, two of her finalists were Jerseyans--Karen Mazanek of Hackettstown (apple/pear/blueberry pie) and Angela Galan of Guttenberg (pomegranate lime meringue pie). Here is Galan's recipe......
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Michael Burbella, the new executive chef at Table 8 in Montclair, offers up a recipe for a scrumptious gnocchi dish that is not made with potatoes....
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Camden's venerable Cathedral Kitchen has been producing some accomplished chefs....
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Jesse Jones started cooking with his mother in Snow Hill, North Carolina at age 14. After cooking with many Jersey chefs, including David Drake, he created his own style, which he calls New Carolina Cuisine, which is Southern with French technique. These days he runs Heart and Soul Catering in Essex County....
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"This is one of my favorite desserts of all time," says chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison. " It's simple but flavorful--a homespun classic."...
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The Mangalitsa pig has bounced back from near extinction to be prized by foodies for its beefy flavor and luscious fat. The only place Mangalitsas are being raised East of the Mississippi is, you guessed it, New Jersey....
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"Are you a fan of locally grown berries and greens?" asks Marilyn Schlossbach, chef/owner of Langosta Lounge in Asbury Park. "This salad is for you. If pistachios aren’t your favorite, feel free to substitute macadamia nuts or almonds. This flavorful salad perfectly complements a day spent apple or pumpkin picking."...
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Ray Foley’s recipe for success runs from punch to punch lines....
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