What the Devil!
Got leftover hard-cooked eggs? Be fearless, be bold, be wacky – and use up leftovers and dregs from what’s already in your fridge and pantry to make deviled eggs that decidedly are not from a Junior League cookbook.
Pide 28
The distinctive stuffed flatbreads from Turkey are the main attraction at a modest, yet comfortable storefront in the Eastern Med district of this food-centric city. With more than 20 various fillings and a skilled pideci at the oven, it’s the place to go for your bachelor’s degree in pide.
For the Sport of It
At Taliercio’s Gourmet Deli in Middletown, there’s a sandwich that demands the attention of a certain currently sidelined pro football running back. There are many other piled-high well-made subs that already get the attention of the hordes that invade the storefront, but this is the one with the potential to change the course of recent woebegone history.
Famous Sgt. Bob Smoke BBQ & Grill
Filipino-accented barbecue takes a stand in the town that sits at the far-westernmost point of the Garden State, a couple blocks in from the Delaware River. It’s where Southeast Asia and America’s best ’cue pits converge in border-free pleasure. P.S. Stop for dessert at Pennsville Custard.
From Minor to Major
This round of winning favorites is dominated by dishes that spotlight elements not ordinarily deemed headliners. Batter? Rice? Plant leaves? Mashed eggplant? Stout? Sometimes it’s the supporting cast that steals a show.
Dashi: What Are You Waiting For?
Celebrated chef André deWaal has delighted and educated diners in the Garden State’s Northwest Kingdom for decades. Today he shares his fascination with dashi, that umami-charged base essential to Japanese cookery, in a new column that both spills the tea on dashi and offers a recipe to jump-start your own exploration of this fundamental flavor.
Avora Mediterranean
There are a couple of standout dishes on the menu at this new downtowner with a focus on Turkish cuisine. But there’s also a kitchen that shows a careless streak and service that can tilt surly. On a ledger of negatives and positives, what wins out?
Nasturtium Cashew Pesto from Spotted Horse Provisions
The leaves of this edible flower shouldn’t be tossed but, rather, blitzed with a supporting cast of ingredients into a fresh sauce ready for action at the table. Be inspired by this one made by elite food artisan Amanda Newman and consider it a model to follow.
Pied Out
A café in a waterside community in Burlington County may be known for its marquee pies both sweet and savory, but draws locals for sandwiches and such fit for breakfast and lunch.
Chorizo Shrimp
Fancy doesn’t have to necessitate fuss and many hours of your time. Here’s a party-perfect dish – starter or entrée – made with two primary ingredients and basic culinary skills that’s fit to star on a menu celebrating our emergence from hibernation.
Jasmine: Desi Asian Grill
Come with patience enough to read a lengthy menu, earmark dishes meant for diners eager to explore, and dive into those that go beyond what’s found at ho-hum Indian eateries. For here is a suburban-swanky spot with a kitchen that aims to soar – and does.
Burlington County Ag Center’s Farmers’ Market
If you hold it, they will come: That’s a maxim proved by this now-annual pre-season food-shoppers’ bazaar that takes place twice in March and twice in April at BurlCo’s mecca for farming in Moorestown.