Paulo Velasco, Bread & Culture
In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, Martha visits with Paulo Velasco, whose love of the grain einkorn is positively contagious.
Sagami
What becomes a legend? Adam revisits a pioneer to see if its sushi and cooked fare still duel for supremacy – and its atmosphere remains placid and service warmly serene.
Tomatillos
The intriguing fruit that looks like a small green tomato covered with a flimsy papery shield does much more than shine in a classic salsa verde. Ella experiments with a recipe that puts the citrusy-sour ingredient in a different starring role.
Power to the Pumpkin
Get to the heart – or, rather, the guts – of the matter and follow Ella’s lead: Cook more pumpkins this month than you decorate. You’ll find it’s fun to carve them, but even better to fashion into dinner.
Kimchi Mama
Enlarged in menu and space, a revived Korean comes to the Shore and perks up classics with subtle yet effective riffs. BTW: There’s groovy ice cream and an artful shop to explore nearby.
Main Street Café
Don’t let the plain-Jane name fool you. There’s more than coffee and pastries at this Colombian day café with a host of authentic specialties that includes your new favorite anytime-of-day food, the baleada.
It’s Personal: 9-26-22
You love a certain food. So why not order what you love? Especially if a new spin, a new take, a new incarnation can bring more reason to love it? Each of this fortnight’s favorites have a history of some sort – but also a certain extra something that intrigues and propels.
Shanti Mignogna, Talula’s
The influential chef who never stops thinking, never stops creating and never will stop building community is the newest inductee into TPW's chef-picks-chef club of top toques. As the owner of the instantly iconic restaurant in Asbury Park reflects, she also looks forward – and inside, to see what she can do to further the industry she loves.
Ridhima Sood, The Bake Shop at Moghul Express
In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, Martha visits with Ridhima Sood, who is singularly capable of making rasmalai the center of the dessert universe. Rasmalai Tres Leches, anyone?
Warmups: 8-15-22
Be it courtesy of the embrace of craft, the congeniality of place, the love inherent in preparation, or the teamwork of farmer and Mother Nature, the favorites of the two weeks just past are cosseted in warmth.
Pole Beans
Jolly giants of vines at Two Barn Farm in Pittstown yield deeply flavorful green, yellow and purple beans that can be turned, quickly, into a seasonal supper that celebrates produce at its height.