Peru Chikann
Helmed by a cookbook in human form, a classic Peruvian restaurant makes the case for diving into the cuisines of this South American country with the idea of expanding your own home menus.
Hot Off the Farm: Chilies
Tyler Olsson takes the chilies he grows on a small farm and makes a little bit of magic in eminently simple-to-use form.
Viecco Sabores Quilleros
Street eats from the Caribbean coast of Colombia are a joyful play of ingredients at a modest storefront that might seem unable to contain such heaping platters. Don’t worry; just dive in.
Watermelon Pals
A little accenting magic can turn a wedge of rosy melon into a treat of a different stripe.
Right in His Own Back Yard
For Jake Hunt, it’s not just about making pizza and ice cream at the highest levels, it’s about making both on the land where he grew up: Windy Brow Farms in Fredon.
Plain & Simpol
Home-style authentic Filipino is the order of the day at a family-run storefront where the blackboard menu is a primer and the open kitchen might as well be a classroom.
All’s Shared in Love and Food
Peruvian classics are never better than when prepared in a home kitchen by a cook who not only honors traditions but creates them for the family and friends who gather at his table.
Taka Taka Street Greek
Zhuzhed-up Greek fare is the focus at a newcomer to City Center. It’s all casual, all the time, whether the call’s for dine-in or to-go back home or to the dorm. Bottom line: The eats are fresh-faced and swell.
Scrutiny of the Bounty
A good dozen eats made it to the shoe-in roster for this round of F5, the list of this-one’s-a-sure-bet for the top five. The hits in food just kept on coming. That means these winners are a level beyond extraordinary.
The Eggplant Bowl
Why not let this high-season vegetable be the star of an entrée bowl? Rice, beans, salad greens, grains of all sorts, pastas and noodles – if they can do it, so can a nightshade that comes in so many varieties.
Tomato High-Q
It’s that cherished time of year when, all at once and quite gloriously, our Jersey farm- and garden-grown tomatoes are everywhere. But only one person in the Garden State can be the best at growing tomatoes, and that person is Lena Halberstadt.
Chez Daniel
New, and yet not new, this mainstay address on a river town’s main drag currently sees a chef segueing from Irish standards to the French classics of his heritage. Daniel Gras is part way there. Let him run with his vision at full tilt.