Egg Tofu Toss
Something new, served with wise recommendations, proves inspiring. Quick, healthy, economical, versatile and, ultimately, rousingly flavorful. Who could ask for anything more?
Coffee, with an Empanada on the Side
At El Monte in Chester, a husband-and-wife team roast, brew and make a tempting savory pastry. Combine, and create a winning start to the day. And a way to keep it going.
Josie Kelly’s Public House
Evolving Irish food traditions are reflected on the menu of a South Shore chef whose talents smile upon elevated pub classics. That some of the best cocktails in Atlantic County also are served at this colossus keeps diners happy out.
Zucchini Antipasto
Low-tech preservation is the right kind of “slow” – and it’s as forgiving as the good-hearted nonna who spoils only with her abbondanza. Kate Munning shares reasoning, resources and the right recipe to get you started.
Tacowala
Amish Shah’s very personal street fare has its roots in both Mexican and Indian cookery. That it’s all gluten-free and, at turns, vegan or vegetarian, is a challenge the chef meets with ingenuity and, very often, finesse. P.S. A bonus nearby is the ice cream parlor called Summer Ville.
Ratatouille & Melon Salad
What? You were too busy enjoying the last lazy, crazy days of summer to plan a menu for Labor Day? Pit-stop at your local farmstand or farmers’ market to get the seasonal essentials for a winning holiday supper.
Zaitooni
At a buffed-up side-street storefront, Lebanese classics remain the focus. The menu, and the hours, may be truncated these days, but whatever chef-owner Fred Messihi cooks up is never short on flavor.
Greek Fries
At Efi’s Gyros in Montclair, Ella finds the seasoned spuds not only stand on their own, but may need to be ordered in pairs – one to eat on the premises, one to fuel the ride home.
The Lookout
The drama unfolds at Ferry Park, where an old restaurant hand on the peninsula with a new concept competes with entertainment courtesy of both Mother Nature and humans. Is there a clear winner?
Rolls & Bowls: 8-29-22
Favorite foods of the two weeks just past see new spins put on styles long popular in culinary culture.
Artichokes
Today we take a crack at solving the mysteries of the pointedly intimidating vegetable that tastes too good not to try to cook. When something’s in season, we can’t let ourselves be intimidated.