SUNDAY KITCHEN: The Great Dips-for-Dumplings Experiment

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The Garden State's independent news source for all things culinary

Clockwise from top left: tofu soup, two kimchi; Korean pancakes; kimbap; mango mochi.
Smart Shop

Woori Mart

For the Kim-Lee family, it’s kitchen and community first as its members put a very personal stamp on their Korean-leaning Asian market in Mercer County. Whether you come for the top-tier prepared foods or a weekly stock-up (or both), an education in culture awaits.

Tea herbs
Life on the Farm

Drinks that Suit Summer to a T

Herbs from the garden are awash in possibilities to make iced drinks that do more than refresh. LOTF columnist Kate Munning raises a glass to the season’s teas at her homestead on Schooley’s Mountain.

Bec Guilloud

Grounded Hands Farm

Bec Guilloud watches over the 60 chickens she raises every month like, well, a mother hen. All that love, plus continual fresh pasture, freshly ground grains and an abundance of fresh air, makes for 60 extraordinarily tasty, lucky birds.

12 Farms Crispy Duck Grilled Cheese
Fortnightly 5

Hands-down Winners

Most of these favorites can be eaten cutlery-free, which some authorities believe helps to stimulate the senses. No matter; these five are musts to mark on your dine card.

Sunday Kitchen

Cool Blues

The twosome that got away for way, way too long: Let’s play a love song for the blueberry and the cucumber.


Sean Yan’s New Family Restaurant

Ram & Rooster is the product of the chef’s singular voice and vision: A Chinese-inspired New American mecca-to-be in Metuchen where meticulous elocution of a highly personal tasting menu is meant to educate. And it’s happening in partnership with his parents and sister.


Feeding Our Own

It’s the Fourth of July, time to take stock of how and why the Garden State can achieve greater food independence.

Sunday Kitchen

What Aleks Cooked Up

If pork roll on an everything bagel is your breakfast of choice, has 3BR Distillery in Keyport got a spirited beverage for you.

Bradley Rodriguez
Chef Train

Bradley Rodriguez, Spring Lake Seafood

The newest inductee into TPW’s chef-picks-chef society of top toques takes deep dives into the world of fishes and translates each into dishes that reflect their source, their freshness and their distinctive and inherent flavor.


AFT to Award Grants to Farmers

Funds to help support the work of a wide range of farmers will be allocated through American Farmland Trust’s Brighter Future Fund. A heads-up: The application window opens July 1 and closes July 8.


Filling the Boat

At Cape May County’s Scallop Shack Farms, expansion is the direct result of extraordinary products and a desire to serve the seafood-buying public in the manner they deserve to become accustomed.

Byrd’s Pork Schnitzel
Fortnightly 5

Some Things Old, Some Things New

New restaurants, new dishes, old eateries with dishes old and new: The favorites of the past two weeks come from sources expected – and surprising.

Chicken with Peanut Sauce and Friends
Sunday Kitchen

Peanut Sauce in a Jar

Use the dregs of a jar of peanut butter to make one of the most versatile sauces in the cooking world. It’ll be done in the time it takes to double-play “Twist and Shout” and give new meaning to “shake it up, baby.”

Ned Lincoln, Home Winds Farm

The Popularity of Pop-ups

Be they one-offs or sporadic happenings, celebrations that spotlight Garden State foodways and food pros have become value-added events to count on.

George’s Limoncello French Toast

Three from the Mouths of Locals

Cape May County’s year-rounders know best when it comes to the kinds of everyday good eats visitors to its backroads and beaches might have a hankering for, be it on a daytrip or during a settle-in stay.

Sunday Kitchen

Pickled Strawberries

Why not make the very most of this now-in-season berry by doing something a little different with it that makes it deliciously charismatic in a different way?


Terra Chimera Farm

What Lauren Giunta and Cain Cummings are growing on acres in Cape May County isn’t about quantity yields and common crops, but treasures unearthed in a wealth of seed catalogs and destined to inspire.

Food Find

Smoked Bluefish Dip

Scallop Shack Farms’ extraordinary spread will make itself right at home in your kitchen, proving its usefulness and camaraderie with far more than the usual dip partners.

Clams at Mayer's Tavern
Fortnightly 5

Cape May County Riches

Spend a handful of days in our southeasternmost county listening to what locals have to say about their home-grown eats and you’ll come away with a bounty of splendid fare – such as these fab five recommendations that top the charts for the two weeks just past.

Rainbow Chard and Cheddar Quiche
Sunday Kitchen

Rainbow Chard

Pretty in its vibrant colors, this green partners with salty cheddar curds in a quiche that suits meals of many sorts.

Sweet cream blueberry

Creams from the Crops

Daughter-Dad team Komal and Pankaj Das churn the expected, the unexpected and a whole lot in between at their highly personal ice cream shop in Budd Lake.

Giuliano Argenziano
Baking Arts

Baking the World a Better Place

Giuliano Argenziano's exquisite baked goods express a rare talent not only for creating and executing an oeuvre with a pure Neapolitan accent, but also his determination to bridge concepts in ways that spur conversation and thought.

Sunday Kitchen

New Friend for Frisee

The workhorse chicory so popular in Europe is in high season right now in the Garden State. Do with it what classic recipes dictate, but then give it an Asian twist and find new delight.

Zora Levkovski
Baking Arts

The Dawn of Zora

Premier baker Zora Levkovski explores her heritage through every item in her Little Balkan line, shining light on classics and energizing each with irresistible twists.

Chef Train

Ken Mansfield, Strada

The newest addition to TPW’s chef-picks-chef society of top toques is tending to Italian classics in Atlantic Highlands, where he dials in on the details of making fresh pasta and pizzas from his sourdough starter. What causes his selector, David Viana, to return again and again? Consistency of craft.

Fortnightly 5

Leading with Lemon

Masterful applications of the citrus take charge in a trio of top eats, while the other two picks for this go-round can spice up snack fare.

Sunday Kitchen

Mustards, the Forever Green

Think you don’t like this yin-yang of a green? Well, maybe you just haven’t tried mustards in a way that makes them downright lovable.

Byrd chef-owner Ehren Ryan

Byrd’s Eye View

Chef Ehren Ryan brings his distinctive and provocative world of food to a new space in Hoboken, determined to redefine casual elegance while respecting the values and vision he set in place at Common Lot. With Byrd, Air Ryan is born.

Left to right: taco sampler; Chef Eduardo Espinoza, ceviche tostada.

Sea Change

Chef Eduardo Espinoza is looking to bring something different to the tables at El Pacifico, his Mexican restaurant in Bridgeton: an ever-expanding repertoire of seafood dishes that elevates classics and tests uncharted waters.

Sunday Kitchen

Jasper’s Whispers

All hail a Jersey guy who took a love for food born and bred here and transplanted it to another place, but kept his respect for inherent terroir intact.


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