Sun in a Jar (Part One)
Once you make preserved lemons, you’ll never again buy them and you’ll always want to have them on hand. They just might be the most useful easy-to-make ingredient on the planet. Today: how to make preserved lemons. Next Sunday: how to use them.
Pantry Raid!
It’s March already, spring is in view and of course that means planting, which is followed by harvesting new crops and cooking to the tune of the seasons. It also means spring cleaning. Which you can get a jump on by taking stock of what’s hiding behind what on your kitchen shelves, and putting it to use.
Takes on Takeout
We’re united on the order of the day – or at least a good number of our days. But can we turn the tide of the restaurant fare we tote home toward fresher, lighter, even healthier fare?
Sweet Sourland Farms Pure Maple Syrup
Toast winter’s tapping and maple syrup-making season by doing more than just pouring our Garden State sweet stuff over pancakes and into cookie batter. The “black gold” from a farm in Hopewell will inspire.
The Union Market & Gallery
Dayside fare, baked goods and beverages collaborate with all sorts of artwork at a community-centric café that defies the seasonality of its surroundings and draws in folks who appreciate good eats and good vibes year-round.
Wintry Wake-ups: 2-28-22
So much for long winter naps. Too much too spirited to snooze on keeps the eating lively and bright.
‘What’s the Worst That Can Happen?’
Heather Sheehan is an ER nurse who works 12-hour shifts and has been on the frontlines of seeing a “frightening unknown” turn into a political hot potato. What does she do for stress relief? Cook. Dinner. With family.
Oldwick General Store Enters New Era
The structure may date back to 1750, but new owner and star chef Sam Freund plans to fuse the best of old ways and modern ways as he takes over a true community meeting place astride Tewksbury farm country.
Sam Freund: White Birch
Mining his Warren County roots and long connections to local farms, a chef wed to simplicity and the integrity of ingredients is our latest inductee to the Garden State’s elite club. And, in breaking news, Flanders won’t be the only place Chef Train followers will be able to stop to see the star toque in action.
Cree Wine Company
Inside a stately Federal structure listed on the National Register of Historic Places, a master of wine and a master in the kitchen are collaborating on a concept destined for another kind of national recognition.
The Down Under
At Burgertime in Audubon, a minimalist’s maxim is turned on its ear by a patty brazenly embellished. Adam Erace shares the bloomin’ truth.
Rosa’s Kitchen
Mini mofongo tarts! Bacalaitos that’ll put you in the mind of fricos! Pulled pork that’s a trip to Carolina! Rosa Sanchez and her merry band of collaborators mesh island cuisine with tastes of the South at a big-hearted BYOB.