Vegetable Stock Cream Soup
Employ the old adage “honey from a weed” and turn the makings of a broth into a meal of its own. P.S. The “cream” is only an illusion.
Beverage Revelation
Much is brewing in the world of beverages that’s about “dry” and abstinence and zero-proof. A new adult drink is emerging that’s all about craftsmanship, flavor and – hallelujah! – healthy ingredients that offer a different kind of buzz. It’s called Seraphim. Meet its maker, Stephanie Schaich-Bricken.
Downtown Peru
Chef Laly Acosta, cooking out of a new roost in the blueberry capital of the world, already is shifting local dining perspectives to favor classics of her homeland that she deftly energizes with technical precision and unshy spicing.
Sportsmanlike Conduct
For the Super Bowl, a Cheesy Corn Bake is a diplomatic solution to the problem of what to serve to a crowd that might be on opposite ends of the rooting game. Or, merely inconsolable – until this dip is set before them.
For Valentine’s Day: Embrace a BYOB
Prefer a quieter scene, a place where you can bring a special bottle you’ve kept in purposeful abeyance, a restaurant well known for its top-quality food yet manages to exist off the radar of relentlessly perambulating scenesters? When a tete-a-tete over thoughtful, provocative plates is your desire, consider these 10 BYOB restaurants, listed in alphabetical order, where the dining is fine.
What Wonderful Whorls
Circling back to favorites of the two weeks just past brings us to bowls and orbs of baked goods that deserve a round of applause.
The Avocado Update
What do you get when you zhuzh up a mash of your most favorite green food? Not exactly guac.
Rebecca Shuster, Farmhouse Sweets
In a new edition of TPW’s periodic pro-meets-pro column, Joselin Oudemans talks shop with a fellow practitioner of the pastry and baking arts: Rebecca Shuster, a psychologist-turned-baker and owner of the newly opened Farmhouse Sweets in Allamuchy.
Wu’s Crab House (Xie Bao Crab)
The delicacy that is crab roe from China is the franchise player at a specialist restaurant in beyond-bustling Festival Plaza. It’s where you best can explore crab eggs’ interactions with less-showy staples such as noodles, tofu and rice.
Cassoulet de Bayshore
With respect for traditions as well as a true love of hometown culinary culture, a stew of justifiable renown gets a perk-me-up at an award-winning restaurant in Keyport.
24 Karrot Spread
You don’t have to be a carrot cruncher to appreciate a new spread on the market aimed at vegans but being embraced by all.
Yuan
A new and celebration-ready Chinese restaurant in the Newport neighborhood has the right idea for upscale dining that focuses on razzle-dazzle marquee dishes without leaving authentic family-style fare on the sidelines. It’s a happy new year spot year-round.