Mama Ha’s Eatery
Inside Hung Vuong Supermarket is a self-described “no-frills” spot where chef Mama Ha spins out a menu of the greatest culinary hits of Vietnam for those who grab-and-go or hang out with shopping carts and strollers. It’s a most delightful unshowy show.
Stepping Right Up
We know shrimp, bagels, spreads, sandwiches and stuffed savories; they’re some of the foods of our lives. But give those common foods a new look, a new touch or maybe even just deserved respect, and you’ve got something to fall in love with all over again.
Sunday Spread
Taking feisty to the max is a mix of chilies and herbs that plays like pesto, acts like chutney and enjoys its place at the table like salsa. It’s zhoug, and though it stands well on its own, it raises the bar on hummus in a major way.
Blessed are the Cheesemakers
There's many a mission at Cherry Grove Farm in Lawrence Township, yet none that surpasses the constant pursuit of making fine cheeses – and making them available to an ever-eager, ever-wider public.
Umile Trattoria
Today’s Americanized version of a trattoria is expressed at a casually elegant storefront in a restaurant-strong downtown that offers a couple of astoundingly fine dishes and also a few in need of refinement and more care in the kitchen. It’s a work in progress from a team with the experience needed to make necessary adjustments.
Pesto Ravioli
At an Italian deli in the borough of Middlesex, well-crafted sandwiches may reign. But in the royalty hierarchy at Sapore/Sapore Ravioli, there is one item that’s been integral to its name and reputation for more than 50 years and though it may not stand alone, it definitely stands out.
Sapore
Sandwiches reign these days at an old-school Italian deli with 55 years of plying its craft under its belt. Know it for ravioli, too? Read about its favorite layerings now and come back soon for more on its stuffed pasta specialty.
Pickled Onions
Sorry/not sorry for shouting, but WHY AREN’T YOU MAKING PICKLED ONIONS? There’s no excuse for not adding to the versatility of this staple of any kitchen rooted in any culture. So grab a glass jar, snatch the ingredients from your pantry and get with a program of advancing the use of your onions.
Growing a Collaborative CSA
Small farmers and food artisans can thrive by banding together to bring a collection of harvests and hand-made goods to local audiences. Lauren Vitagliano of the Pine Barrens Post offers a how-to and also explains why this model is effective and needed.
Ahjae Gookbap
A specialist in Korea’s supreme comfort food aces the genre but also excels in complex preparations with rather luxurious elements, such as blue crab and wild red shrimp. Do it all, and feast in an intimate storefront primed to create community.
Jun Seo Park Artisan Boulanger
Equipped with recipes from one of Korea’s leading pastry chefs, a new independent bakeshop in Palisades Park reinvigorates the Asian-French connection with breads and confections that rely on technical precision and force of flavors that aren’t all about sweet.
Zara’s Restaurant
The lure of Pakistani specialties may beckon, but it’s the estimable ways of a kitchen backing a splashy celebratory space that keeps diners returning to this capacious storefront.