Bok Choy, the Farmers’ Favorite
Garden State farmers are high on this spring’s harvest of the ancient Chinese cabbage that’s a member of the mustards family and known for its two-part harmony of crunchy, juicy stems and tender green leaves. Use it now to make a bowl that celebrates a prime vegetable and its many friends.
Bovine Burgers
Indifference and unmannerly attitudes make matters of flaws in the marquee specialty at this bustling downtown-style roadhouse worse. Time for management to step up and set things right in both food and service.
Old-Gen/Next-Gen Homey
There’s something embraceable and warming about each of the favorites in this round, be it something reminiscent of the past or looking ahead to new ways of preparing a food that’s fundamentally old school.
Strawberry Strata
It’s seasonally appropriate and sensationally versatile at the table – a layering as suitable for breakfast as it is for dessert and starring the rosy jewel of a fruit that marks spring at its peak.
The Potato Homestead
Redefine what “homestead” means to far too many through the breadth and depth of what Alex and Rob McKeage grow and produce at their year-round operation in Cape May County. It’s meat-and-potatoes growing, making, preserving and baking and it’s all served forth sustainably and conscientiously. Lauren Vitagliano takes TPW readers on a tour.
Maria’s Bread Sandwiches
Side-by-side storefronts in the downtown district harbor a peaceful drop-in for breakfast and lunch that goes beyond the rote and taps into originals with style and verve. Breakfast Salad, anyone? Or Old Bay chicken on a za’atar croissant?
Windy Brow Farms Wood-fired Kitchen Opens for the Season
There’s lots new on the menu at this not-a-restaurant on very-much-a-farm in Fredon, a place put on the Garden State’s culinary map by farmer Jake Hunt. It’s strictly seasonal, and weekends only, so make a plan and stick to it.
J. Bone’s Barbecue
The pitmaster at this newcomer may have rubbed elbows with accomplished stars of the national BBQ circuit, but has lots of lessons still to be learned. Primary among them is making sure meats are served at optimal temperature and texture. Room temp and bone dry are not what barbecue is about.
Asian Pesto
Tap into spring’s verdant herbs to come up with a most adaptable condiment right for everything from noodles and stir-fries to grilled steaks and dumplings. In other words: Why wait for basil to make a sauce that’s endlessly useful?
A Chef and His ‘T’ings’
Chef Nick DeRosa rustles up little "t'ings" all the time at his Black Sheep Bar & Provisions in Garwood. As in, every day, something new. Often several "t'ings" new. That's because he finds inspiration literally everywhere. He's a chef who simply must create. Constantly.
Pop’s Corner
The concept of this daytime luncheonette is exactly what a Shore destination requires. But poor execution of personalized twists on the familiar too often ruins promising ideas, leaving dishes in need of fixes.
Sepesi’s Cinnamon Swirl Sourdough
If you think warmer weather doesn’t merit the warm embrace of a spiced-right boule, meet Nicole Sepesi’s favorite baked good – and think again.