Carol Freedman is a purist devout in her use of only single-origin chocolate, a magician who brandishes a well-honed knowledge of her subject in formidable fashion, a technician whose artistry needs no flash to prove its stature. A wonk? So much, much more. A visit to her shop in Somerville is the golden ticket to chocolate paradise.
In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Lu Moronta … who now never fails to mash the bananas when making banana bread at her much-loved Pastry Lu in Metuchen.
The newest inductee into TPW’s elite chef-picks-chef club of top Garden State toques “does it all” at his family’s Eastern Mediterranean mecca in Cherry Hill, his selector Danny Childs notes, “from making his own pita, pickles and labneh to donating thousands of meals to refugees to “uniting community” through a very special farm partnership.
Sunny colored fruits warm cold-weather months and while having them shipped in is an understandable option, so is shopping from growers such as Bhumi in Bordentown and Well-Sweep in Warren County. Kate Munning taps both and extends limited sunshine by making marmalade.
If you read TPW’s recent Restaurant Revue column on Zoe’s Emilio’s Kitchen, you ought to remember its platter of grilled vegetables with mole verde. That was one of the dishes our avid food upcycler wanted to try. What Sue didn’t finish provided inspiration for a most transformative Take Two.
TPW’s ever-intrepid Ella, intrigued by the idea of learning more about a member of the potato family put into the spotlight through its uses in Filipino sweets, heads into the kitchen to experiment and emerges with something far more than just dessert.
With zest, verve and an indomitable energy, winter’s sunniest fruits elevate foods sweet and savory and brighten even the grayest of days. They’re the champs that make this quintet the favorites of the first two weeks of 2023.
In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Sarah Reggimenti, founder-owner of Macarons on a Mission, whose core team members are teens with special needs.
Cherry-picking the best eats every other week is a gut-wrenching task; too many worthy dishes get left on the cutting room floor. Following that formula to cull from a year’s worth of F5s a Final 5 is beyond painful. (Eliminating the already-named fave restaurant dishes of 2022 helped.) So, take it away … and CONGRATULATIONS in 96-point neon type to the winners!