Baked Goodies
What should be your final last-minute grab for the twosome of the Eve and the Day of Christmas? Sweet and savory bakes from your local independent bakeshop, that place that has evolved in professionalism, presence in community and quality of product in the last decade and stands today as a point of pride throughout New Jersey. So: Bypass the chains and scorn the mass-produced! Stop today at your neighborhood bakeshop and share the love tonight and tomorrow.
The Fab 5 of ’25
Selecting the best eats every other week involves excruciating editing that too often leaves very-much-loved foods not making the final cut in what seems to be a most unkind way. It’s only made bearable by the fact that eliminated from contention are the restaurant dishes selected for F5, since those dishes will get their own due this Friday, Dec. 26. So without any further ado: The quintet of this year’s super winners!
Tinned Fishes to the Rescue
If you’re short a fish or two or three for a Feast of the Seven Fishes dinner on Christmas Eve, don’t panic. Snap up a few tins of fishes, whip some chilies right into a good butter and use both to top crackers, breads and sliced vegetables. Garnishes optional. No cooking necessary.
Ora
A splashy and frenetic restaurant in Bergen County has become something of a Selfie Central even though it purports to be a model for high-style Italian cookery. In the end, it stumbles too often with both its food and its service.
The Gifting Conundrum, Solved
The days are dwindling down to a precious few for shopping for that just-right present for those food-centric souls in your life. We’ve edited the options to sure-bet selections. Read on, be inspired and then relax.
Whipping Feta into Seasonal Shape
For Hanukkah, put together a spread that can segue into a topping for latkes, one made from the salty cheese and a late-autumn partner. Together, they’re jaunty and very Jersey.
Matt’s Red Rooster Grill
A reliable all-American that’s been a staple in Flemington for more than two decades isn’t about drastic change – and loyalists want it to stay that way. But change in the kitchen's processes and execution is warranted to correct problems of overcooking, careless plating and misuse of ingredients.
Bocadillo’s Market
Within a new restaurant in Moonachie is a section of shelves holding some of Spain’s most desirable ingredients. It’s supplemented with jamon, cheeses and other perishables at a frontside ordering counter and curated by a couple who well know their Iberian specialties. It's a collection designed to help you host an easy and authentic tapas party at home.
Support Systems
Sometimes a standout isn’t a spotlight entrée on a menu, but a riveting side show or starter or something refreshing to sip. Or even, not surprisingly at this time of year, a stuffing.
The Pink Pineapple
It’s a gimmick of a fruit that, since it hit the marketplace five years ago, has found its way into the host-gifting arena. What can you do with it?
Boom Boom Chicken, Meet Fresh and HeyTea
Korean fried chicken and its mates followed by a Taiwanese dessert and a cap-it-off beverage at a place that’s become a worldwide phenomenon: It’s all in an afternoon’s eat-around at Festival Plaza. But nothing’s finer than bumping into a favorite food pro behind a counter once again.
Ohsung Yes! Chips! (Garlic Shrimp)
These crispy little critters of shrimp and garlic plus tapioca flour and seasonings are making noise on our snack scene.