The Plants Are Alright
No longer dubbed hippie-crunchy fare, no longer largely doled out at “natural foods” stores' smoothies counters, dishes that don’t employ animal products of any sort aren’t just having a moment; they’re having a growth spurt.
Daikon Slaw with Tinned Fish
Slaw as an entrée? You bet. If it’s based on the fat white radish that loves cohabiting with other sorts of raw produce and includes smoky fish that lends a bit of heft without weightiness.
Candy, Then and Now
Halloween’s on the horizon and while many of our Garden State culinary pros may not be heading out on the trick-or-treat circuit that night, they know what candies they loved as kids – and what candies they love now.
Thonglor Thai Bistro
A new addition to a burgeoning downtown culinary scene is well-suited to this moment in time in a northwestern Morris County hub, with both food and setting offering a bit of drama and a playful attitude.
The Last Nights Before the Pause
Four months have led to this bittersweet moment, when wood-fired suppers at Windy Brow Farms in Fredon will be taking a break in the action. But first, a Final Farm Feeding for ’24.
Grounded for Life Cafe
Thoughtfully created and crafted plant-based dishes take a spirited route at this petite indoor-outdoor spot slightly off the main drag of a downtown that’s home to two riverside museums and a host of independent shops. It’s an eatery that well suits its setting.
All Rise: Plants in Session
The honorables of the past couple of weeks are fruits and vegetables, legumes and grains. They’re not all crunchy-hippie eats, either.
Pickled Chilies
You’ve fallen for the sheer beauty of early autumn’s varied hot chilies and now have an unwieldly stockpile in your fridge threatening to turn on you at any minute. Time to bring in the calvary of vinegar and spices.
Never Too Many Cooks
It’s a club whose members are happy to gather weekly and prepare “elevated” foods that feed the Open Door Community Pantry of Frenchtown United Methodist Church – and their neighbors. Photographer Ian Peters sat in on a session, watching the volunteers at work and making make images that show why cooking is love.
Pigeon Peas
West African and Caribbean classics share space with vegan fare at this busy storefront that lets folks with disparate dietary preferences eat at one big table.
Boiled Apple Cider
Forget candles and air fresheners. Making a pot of this autumnal elixir is aromatherapy with a big benefit: a condiment you can use at the table for months to come.
How Delish
Much that’s fancied and trendy at chains is home-cooked and plant-based at this corner storefront owned and operated by one of the busiest chefs around. It’s all come to pass because she’s a mom.