Curlesi, from Black Sheep Farm
The baby escarole and frisee would have is this ruffle-headed chicory that could be partnered with a variety of other foods, from citrus to pasta to tinned fishes. Or it can be plucked straight from the earth and eaten unvarnished, happy to charm and satisfy.
The Secret Ingredient
At Black Sheep Farm in South Jersey, what’s being grown is hyper-seasonal, often unusual, and always with the chef in mind, be that chef based in a pro kitchen or one at home. It’s where two veterans of the restaurant industry have come together determined to make tables ever more enticing in the Garden State.
Mauli
The powerhouse kitchen at this Indian specialist in Somerset trains its keen eye on Maharashtrian, Indochinese and North Indian dishes. There’s much to tempt. But if you let yourself fall prey to the usual, you’ll be missing out on some of the most delicious and emotionally exhilarating dishes in the subcontinent’s vernacular.
Vegan Tree Fried Rice
Both black and white rices form the base of what could be a staple at more plant-based restaurants if only thoughtful flavor-layering methods and not short-cut shots of salinity are employed. At this modest storefront in Matawan, vegan fried rice is done right.
What the Devil!
Got leftover hard-cooked eggs? Be fearless, be bold, be wacky – and use up leftovers and dregs from what’s already in your fridge and pantry to make deviled eggs that decidedly are not from a Junior League cookbook.
Tom Valenti, Who Took Humble to Haute
The super-star chef who made a name for himself in New York City found a true home with kindred spirits in the Garden State’s Northwest Kingdom. He died this week, at age 67, leaving the community he cherished a legacy of culinary leadership.
Pide 28
The distinctive stuffed flatbreads from Turkey are the main attraction at a modest, yet comfortable storefront in the Eastern Med district of this food-centric city. With more than 20 various fillings and a skilled pideci at the oven, it’s the place to go for your bachelor’s degree in pide.
For the Sport of It
At Taliercio’s Gourmet Deli in Middletown, there’s a sandwich that demands the attention of a certain currently sidelined pro football running back. There are many other piled-high well-made subs that already get the attention of the hordes that invade the storefront, but this is the one with the potential to change the course of recent woebegone history.
Reports from Women in the Fields
The United Nations has declared 2026 as the International Year of the Woman Farmer. In recognition, the New Jersey Department of Ag on Monday brought together women prominent in the industry to share stories, ideas and experiences to help keep the growing going.
From Minor to Major
This round of winning favorites is dominated by dishes that spotlight elements not ordinarily deemed headliners. Batter? Rice? Plant leaves? Mashed eggplant? Stout? Sometimes it’s the supporting cast that steals a show.
Dashi: What Are You Waiting For?
Celebrated chef André deWaal has delighted and educated diners in the Garden State’s Northwest Kingdom for decades. Today he shares his fascination with dashi, that umami-charged base essential to Japanese cookery, in a new column that both spills the tea on dashi and offers a recipe to jump-start your own exploration of this fundamental flavor.
Avora Mediterranean
There are a couple of standout dishes on the menu at this new downtowner with a focus on Turkish cuisine. But there’s also a kitchen that shows a careless streak and service that can tilt surly. On a ledger of negatives and positives, what wins out?