Jersey is blessed with many compelling Italian restaurants. here are 16 of our favorites....
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Everyone loves shrimp, and there are so many ways to prepare them,” says Andrew “Drew” Araneo, chef/owner of Drew’s Bayshore Bistro in Keyport. “This version brings a little bit of Louisiana to the table.”...
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"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto." ...
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Is the famous White House Sub Shop in Atlantic City more about the atmosphere or the eat-mosphere? Click here to settle this much-disputed point once and for all....
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Let us be frank with you. Of all the signature foods New Jersey can lay claim to, three different hot dogs cry out for your alimentary appreciation....
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"This recipe," says Andrew Araneo, chef/owner of Drew's Bayshore Bistro in Keyport, "is a favorite of ours around holiday time at the Bistro, but it's great to serve all year."...
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"We were looking for a vegetarian soup that would appeal to everyone," says executive chef Francis X. Falivene of MoonShine in Millburn. "We added the curry crème fraiche to spike it up a little. Cauliflower is almost always available--and it didn't hurt that it's my son, Domenic's, favorite vegetable!"...
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Cheesecake, meet flan. Flan, say hello to cheesecake,” says Andrew DiCataldo, executive chef of Patria in Rahway. “Ever since these two met there has been no separating them. Even people who usually don’t like flan or cheesecake love this combination. The cream cheese adds a rich flavor and a more smooth and creamy texture.”...
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After a stint with the Yankees, Rochelle Randazzo started her own team—of pasta sauces....
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Florian Bellanger is the hard-line judge of Cupcake Wars....
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"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."...
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"The first time I made this dish was in the late 80’s in Miami, where I started my love affair with Latin Cuisine," says Andrew DiCataldo, executive chef of Patria in Rahway. "Over the years the sauces and accompaniments have changed, but the nutty crunch of the unripe green plantain chips have never changed."...
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Pulpo, or octopus, is one of my favorite ingredients,” says Andrew DiCataldo, executive chef of Patria in Rahway. “It can be prepared in many different ways.  At Patria, you’ll often find it in soups or ceviches, as well as the way it appears here, en escabeche, which refers to the vinegar-spiked peppers, onions and capers used as a method of preserving or pickling.”...
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"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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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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“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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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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