Priscilla’s Pantry
It seems as though everyone is meal-hunting at this convivial gathering spot for feeding in the Somerset Hills where the mission is to take convenience to a better-tasting level.
Lobster Risotto
You’ve invested in lobster. Now think of its shells as interest waiting to be compounded and use them to make stock and earn yourself another lobster supper. TPW’s food-upcycling wiz, Sue Sell Bernstein, is back with more inspiration for producing excellent edible sequels.
Cranberry Curd
The Garden State’s true botanical berry is much more than a Thanksgiving side dish. Ella’s new favorite curd is blushing with pride about that.
Melissa McGrath, Sweet Amalia Market & Kitchen
The chef whose marquee ingredient is the Garden State’s most revered and sought-after oyster is the newest inductee into TPW’s chef-picks-chef club of top toques. Selector and ardent fan Shanti Mignogna pins it as a mutual admiration society among extraordinary talents.
Sergeantsville Inn
Chef Daniel Brunina and co-owner Jes Taylor are proving that a striking setting and top-flight food are not mutually exclusive at their revival of a centuries-old landmark in one of the most bucolic parts of our state.
It’s a Sunny Day in Camden
Stroll around a Made in New Jersey festival and discover not only a gaggle of fun eats but a heaping scoop of great news.
The Panzarotti Spot
A thing of taste and textural beauty, the stuffed and fried pocket of pizza dough made its American debut in this city more than 60 years ago, thanks to a mother of 10 ready to ply her culinary skills to help her family.
Cream of the Crop
Top-notch chefs are whipping up some all-luxe fare. And not just in the dessert realm. Plus, there’s a plus-one this week, so please read all the way to the end of this edition of favorites from the recent eating past.
Cranberry Beans
The color – much like its namesake – attracts, but it’s the mild flavor and creamy texture that make these seasonal and versatile favorites a pure pleasure to eat. Ella shares her how-to for a simple, satisfying meal.
The Littlest Pears
Take all the time you need to pick yourself a peck of pears. You’ll make up for it in the speedy baking and no-fuss serving.
Old Friends
Pit-stops at three favorite restaurants prove you can go back and move forward at the same time. You just have to have the right chefs in charge.
Herbal Essences
Pine Barrens homesteader and LOTF columnist Lauren Vitagliano made a couple of new BFFs in her garden this growing season. Now that it’s harvest time, she’s experimenting with ways to keep their essences alive – including the use of an alembic still.