"Side dishes get overlooked, but they add a lot to a meal, and these can stand on their own," says Christopher Dunn, executive chef of The Porter House Steakhouse & Cigar Bar in Montvale. "Good food is really just a matter of getting the best out of the ingredients you have."...
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Newly minted locavores, here's your guide to the amazing variety and goodness of foods grown and produced in the Garden State. ...
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Crab cakes are as generic as pasta these days,” says Michael Carrino, chef/owner of Pig & Prince in Montclair.  “This crab ‘tower,’ which I developed while working in Virginia, is simple to make but delicious and a little different. Using absolutely fresh crab is of the utmost importance. How you handle the crab makes all the difference. When executed correctly, crab towers are a far cry from the deep-fried messes that haunts us regularly.” ...
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Jersey foods fill the shelves. ...
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Ostriches don't stick heads in sand. They do run real fast. ...
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Learning you can't rush Mother Nature. ...
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The little things make all the difference....
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The new ingredient in cocktails is time. Six weeks in the barrel mellows mixed drinks, deepens flavors and adds toasty notes of oak. ...
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You can get anything you want (and goodies you never imagined) at the burgeoning brood of gourmet stores and markets across the state....
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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....
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Jersey Artisan Distilling will operate under the first full distilling license issued in New Jersey since Prohibition. ...
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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.”...
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"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."  ...
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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.”...
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Your detailed guide to New Jersey breweries and brewpubs....
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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. ...
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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....
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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."...
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At Sun Noodle Company’s Ramen Lab in Teterboro, chefs plot the American future of Japan’s favorite meal in a bowl. ...
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Mastering the art of storing, pouring, savoring and pairing your favorite brew....
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