Antoinette Boulangerie
If the mood strikes on Halloween, it’s fine to think of certain pastries as substitutes for candies. Treat yourself to a sampling, for instance, at this French-accented bakeshop in Red Bank, which is the right kind of confectionary for indulgence when our annual sweet-and-scary holiday rolls around.
Global Domination
Foods emblematic of their far-flung lands of origin are the emphatic favorites of all eaten during the past two weeks. They come from Peru, the Republic of Georgia, France, China and far Eastern Europe to ports of the Garden State where they’ve been expertly interpreted.
Pulled Lamb
Happy start of holiday season! That’s right: With Halloween on the docket Friday and the calendar flipping to November on Saturday, those never-lazy, always-crazy days of fall holidays are here. Today, we present a simple and seasonally correct supper that’s at once special and home-style, right for family or guests. It’s aromas-from-the-oven time.
XiBei Cuisine
The terroir of Northwest China is expressed at a newcomer that’s unafraid to dig into the blended cultures that shaped the foodways of a region too often ignored in the scheme of restaurant things in New Jersey. There’s hope for change now that this destination is on the map of must-stops.
Colorful Cauliflower
Pretty and more flavorful in purple and orange, two members of the current crop of the cruciferous vegetable don’t need a force field-strength shield of seasonings and sauces to make them lovable. Go accent-free, and appreciate their natural charm.
Stella and Her Smoked Fishes Groove
At NetCost, a new concept in smoked fishes inspires a new wave of meal ideas. It’s decidedly Eastern European, a trifle Japanese, a bit old-school deli, ultimately light on time and joyful to prepare.
Canal House Station
With limited a la carte dinner service on Fridays and Saturdays to supplement popular Sunday afternoon suppers, this restaurant-as-respite in Hunterdon County’s northernmost River Town remains a sanctuary of all-around loveliness where the processes of cooking are kept to high standards and the art of dining is cherished.
Brussels Sprouts
Once again, it’s time to tout Brussels sprouts. Only this time, let’s not proclaim it the vegetable of the new year, but one we need to get to know better as we shed preconceived notions and experiment with its versatility like some of our favorite chefs have been doing for decades.
Best Shots
Giving anything your all is a monumental task. The talented folks who conceived and executed this quintet of favorites did just that, making food memories in the process.
Broc & Buns
The bun may not have come out of your own oven nor the broccoli from a backyard garden. But once you secure them – or their like – at a farmers’ market, you’ll be able to put down that phone, break yourself of the takeaway habit and eat supper without waiting for delivery or standing on line for pickup.
Pretty in Peppermint
Raita, a condiment indispensable in India, gets an extra dose of the loveliest of mints to make it even more versatile at the table. Whip it up today and use it all week long.
The Circle
A destination that started out as a curiosity on the trend-spotting trail is growing into a restaurant where folks now gather to catch the pulse of Garden State ingredients tended to with imagination and sometimes daring. Much, much works well; a couple of dishes don’t hit their marks. But the farmhouse is assuredly home to a pair of confident chefs who care.