Most Recent in Eat & Drink

Sandy Levins, of Haddonfield, is fast becoming one of the premier historic faux-food designers in the country. ...
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Beef Bourguignon

By | August 8, 2012
"I serve this classic French dish at Brian's as a stick-to-the-ribs item," says Brian Held, chef/owner of Brian's in Lambertville. "After trying many different styles and variations, I like a very basic and traditional method best."...
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Savory Crab Cheesecake

By | August 2, 2012
"This Item has been in my recipe collection for a long time, approaching 13 years," says Brian Held, chef/owner of Brian's in Lambertville. "It has always been a crowd fave. It has a quiche-like quality, only more luxurious. It's great to take to a party—I promise raves."...
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I developed this dish to be a playful appetizer and a play on Mrs. Paul’s, hopefully with much more style and flavor,” says Brian Held, chef/owner of Brian’s in Lambertville. “I chose fennel and aioli to push a Provençal feel, which also helps define the style of my restaurant.”...
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I was fooling around with dried porcinis one day and decided to use them with shrimp,” says Todd Villani, executive chef of Park Avenue Bar and Grill in Union City. “My customers loved it, and so it became a signature dish. It’s easy to put together and great during fall and spring when the veggies are at their peak.”...
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House of Happiness

By Eric Levin | July 17, 2012
The Nasto family has been making ice cream in Newark since the 1920s, but their store on Jefferson Street has its own history of pleasing people. ...
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Veteran restaurateurs Frank and Jeanne Cretella apply their outsize personalities and hands-on style to their biggest challenge yet—reviving the legendary Ryland Inn. ...
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The last 12 months have seen an unusual number of ambitious openings. Indeed, four newcomers made our elite Top 25. Here are 10 others of note:...
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Our annual Readers' and Critics' Choice Restaurant Poll takes you all over the state to some of our favorite restaurants. ...
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Long gone are the days when New Jersey, sandwiched between two imposing cities, could only look outward for its best food. Now the top restaurants in the state stand shoulder to shoulder with the finest in the region. ...
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"We like this dish for many reasons," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "The most important is…crispy duck skin! The crispy skin mates perfectly with the sweet, slightly gamey meat."...
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"We like this as a nice alternative to traditional fried calamari," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "Paired with the citrus salad, it makes a nice light summer dish."...
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Tiramisu

By | June 28, 2012
"This dessert has been on our menu a long time," says Kevin Knevals, chef de cuisine of Osteria Morini (formerly known as Due Terre) in Bernardsville. "It has become a standard here. It is a lot lighter than a traditional tiramisu."...
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"We love this cake for its versatility," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "It's a moist cake that works well with fruit of all seasons, from citrus in winter to local peaches in late summer. The extra virgin olive oil adds a unique flavor. The trick is to use a high-quality oil. We use an olive oil from Sicily."...
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This is a classic from Bahia, which is on the Atlantic coast of Brazil,” says Ilson Goncalves, owner of Samba Montclair, which features authentic homestyle Brazilian cooking. “Some of the ingredients may seem exotic, like yucca root, coconut milk and red palm oil, but they can be found in many of the Asian, African or Brazilian markets in our area. There are a few advance prep steps, but the dish comes together quickly and is so delicious it’s worth the effort.”...
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At Arthur & Friends greenhouses, the disabled grow by growing vegetables hydroponically....
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I don’t eat candy—or, when I do, it’s chocolate candy bars,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The Kit Kat has become an American legend. This version was directly inspired by “Le Kit Cat” by chef Michel Richard. His playful take spurred us to have a go as well. Everything you need is in one bite: salty, sweet, rich, crunchy, smooth. The raspberry purée teases it towards peanut butter and jelly—yet another classic.” ...
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This is a light, refreshing dish with some bold flavors,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The exotic ingredients, like the piquillo peppers and hearts of palm, lend fun and uniqueness to crudo. The dish is a classic example of ‘the better the ingredients, the better the plate.’ Seek tremendously fresh fish and vacuum-packed hearts of palm—the taste is superlative.”...
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Sauteed Barnegat Scallops

By | May 24, 2012
We are fortunate here in New Jersey to have complete access to the best of the best in seafood,” says Jonathan Adams, chef of The Diving Horse in Avalon. “Our purveyor, Casey and Ben’s Lobster Den in Sea Isle City, seek out fresh, jumbo scallops for us from the sandy shoals of the Barnegat shore.”...
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This dish embodies the meat and potatoes prerequisite for American cooking,” says Jonathan Adams, chef of The Diving Horse in Avalon. “But it has a decidedly ‘restaurant edge’ to it. It remains one of my favorite meals, and is worth all the effort that goes into it.”...
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