Honey-Orange Cookies
“Pantry Season” inspires Ella to create a cookie that’s special enough for a celebration and yet mindful of her desire not to waste ingredients already on hand.
Haring Family Farm
Elise and Lucas Haring not only are stewards of farmland that pioneered the Garden State’s preservation program, they’re forward-thinkers creating legacies of their own.
Cambo Box
Sandwiches reminiscent of banh mi and rice boxes are the headliners at a downtown share space that offers one of the Garden State’s few glimpses into the cuisines of Cambodia. Fair warning: Miss the fries and you’ll be missing something very special.
Kurry & Naan
As slip-size South Asian eateries proliferate in the Garden State, offering “express” dine-in and take-out, new favorites are bound to emerge. Just watch onion bhajia fly.
Lots of Love: 03.13.23
Funny date today, isn’t it? Zero-three, one-three, two-three. The kind of date that doesn’t happen very often. Just like some dishes don’t happen as you wish very often. But when they do, you know they’re foods you’ll remember always. With lots of love.
A Salad Supreme
What could make a luxurious lobster salad even more luxurious? Stuffing it into avocados and serving it accompanied by oranges ratcheted up with a caring touch – that’s what.
A House Divided
Liquor license reform must start with the hospitality industry putting its core mission above all else and standing united in the cause of long-term success.
Varka Estiatorio
The seafood’s still sublime at this bastion for classic Greek fare, but the menu needs to freshen its aging lineup of stalwarts with seasonal ingredients.
Making Bacon
Chefs, be they masters of pit barbecue or maestros in fancy restaurant kitchens, are giving pork increasing respect these days. However, the care and feeding of hogs raised at industrial warehouses versus hogs raised family-style in woodlands and pastures can be canyons apart. LOTF columnist Abigail Sickler offers a boots-on-the-ground perspective.
Hazelnut-Chocolate Doughnut
At Rabble Rise in Montclair, there’s a doughnut that stands above the others in an increasingly crowded field.
Micky’s Market at Reed’s
The heart of an organic, regenerative farm is a newfangled eatery that takes its harvests straight into its kitchen and spins out meals to eat on site or take home. Being there – whether it’s to have breakfast or lunch or to buy for home consumption – is a complete shared experience.
High on Home-Grown Hogs
What makes this chunky pulled pork fly high? A flavor that only can come from being raised in all the right ways.