Most Recent in Eat & Drink

Strip House Potatoes Romanoff

By | November 17, 2011
"These easy-to-prepare potatoes are perfect for Thanksgiving," says Bill Zucosky, chef de cuisine of Strip House in the Westminster Hotel in Livingston. "They can be made ahead of time. Who doesn't need a time-saver like that? One important note before you start: the potatoes need to be baked a day in advance, so plan accordingly."...
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"Fair Warning! This is one of the best selling entrées at Patria," says Andrew DiCataldo, executive chef of Patria restaurant in Rahway. "The combination of grilled marinated skirt steak with red chile-parsley chimichurri is irresistible. We serve it with sautéed mushrooms, onions and potatoes and finish it with demi-glace."...
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The Baum+Whiteman company, a leading international hospitality consultancy headed by Michael Whiteman, has released its 12th annual list of hottest food and dining trends for the coming year....
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Designated drivers, expectant moms and teetotalers will want to raise a holiday toast with these sophisticated mocktails. ...
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Jon Bon Jovi's new restaurant is dedicated to helping low-income families get a healthy meal, and it has already exceeded expectations. ...
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Soft Amaretti Cookies

By | November 10, 2011
“Most amaretti cookies in America are the dry, hard, industrial kind, which serve a purpose for extended shelf life; we use them in many of our dessert preparations,” says Luke Palladino chef/owner of Luke Palladino at Harrah’s in Atlantic City. “These amarettis remind me of Italy. They are soft, aromatic and chewy, a real treat--and even hard to find in Italy these days.”...
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Venetian Octopus Insalata

By | November 2, 2011
This is a traditional Venetian dish that you would find in Trattorias and Wine bars in Venice,” says Luke Palladino, chef/owner of Luke Palladino at Harrah’s in Atlantic City. “My friend Gigi at al Mascaron usually has this dish at his bar. It is delicate, delicious and healthy enough for a nice light main course for lunch or even dinner.”...
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Bolognese Ragu

By | October 27, 2011
Bologna is one of the gastronomic capitals of Italy, and this meat sauce is one of its glories,” says Luke Palladino, chef/owner of Luke Palladino restaurant at Harrah’s casino in Atlantic City. “It works on many different shapes of pasta, and its heartiness makes it great for this time of year.”...
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Truffled Grissini

By | October 20, 2011
Even if you do not have a baker who produces fresh Grissini—thin bread sticks—many grocery stores have a wide selection,” says Luke Palladino, chef/owner of two eponymous restaurants in Northfield and at Harrah’s in Atlantic City. “These are my most requested Antipasti ever. Serve these with a chilled glass of prosecco or champagne and enjoy.”...
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Flan (Crème Caramel)

By | October 12, 2011
I've lost count of how many flans I've made since I first learned this recipe from my paternal grandfather,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “The only change I made was removing water from the original recipe. The consistency is not quite as thick as most flan but not quite as loose as his.”...
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Feast for the Eye

By Eric Levin | October 10, 2011
Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985, serves up a colorful banquet of interesting menu art in America through the years. ...
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Papa Ganache in Keyport is more than just your average bakery. ...
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Salmon is common in restaurants now, but I love it,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “When I was growing up, salmon didn’t seem to be as readily available as it is today.”...
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Mushroom Tart

By Daniel Loughmiller | September 28, 2011
I love mushrooms, and I love herbs—put them together and you have this simple, earthy dish,” says Quang Tran, executive chef of Mes Rêves in Bloomfield. “You can use any variety or combination of your favorite mushrooms. The same goes for the herbs. The mushroom filling also could be used as a stuffing for a side dish. It is very versatile.”...
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This salad recipe was from the time that I worked at L'Ecole in the French Culinary Institute,” says chef Quang Tran of Mes Rêves in Bloomfield. “This was one dish that chef Andre Soltner, who was one of the deans of the FCI at the time, always ordered when he came in for dinner. The prep for the eggless Caesar dressing is a little involved, but worth it.”...
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"Scallops have always been a top seller at Rat’s and actually everywhere I have worked," says Shane Cash, executive chef of Rat's in Hamilton. "We have access to wonderful Sea and bay scallops here in New Jersey. The scallops in the recipe are size U/10 which means there are 10 scallops to a unit, or pound. This same scale is used for measuring shrimp."...
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Raising a stein at Hudson County’s atmospheric biergartens. ...
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Short Rib Bourguignon

By | September 7, 2011
"Fall is arriving, and it's time to braise," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "Short ribs are one of my favorite meats to braise. This cut is probably one of the most flavorful available, and when braised slowly till fork tender, can become everyone's favorite."...
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"There are three major types of lamb that we chefs have available to us," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "These are American, Australian and New Zealand. American is the most expensive, then usually Australian and then New Zealand. Domestic lamb is usually the largest, then Australian and the smallest is New Zealand."...
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Steak Tartare

By | August 23, 2011
"Tartare is a popular item on many menus today, whether it be steak, tuna or vegetarian, such as roasted beet," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "The key to success with this dish is simplicity, freshness and quality of ingredients."...
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