NEW TODAY:

SEASON'S EATINGS Power to the Pumpkin

Read Now »

The Garden State's independent news source for all things culinary

Food Find

Shagbark Hickory

Straight from Hoppy Valley Farm in northwestern Morris County comes an out-of-the-ordinary ingredient that can put a new spin on your baking and cooking. Ella experiments with a flavor destined for stardom.

Squid Ink Fettuccine

Many come for the meatballs. Or for the wood-fired pizza. And perhaps the nightly specials. But for some, Piattino in Mendham (and also Summit) is the place where squid ink pasta with shrimp and horseradish-spiked breadcrumbs is the standout.

Coffee, with an Empanada on the Side

At El Monte in Chester, a husband-and-wife team roast, brew and make a tempting savory pastry. Combine, and create a winning start to the day. And a way to keep it going.

Tony Beef

Make it a double at this burger joint in Somers Point (there’s a twin in Galloway) and give yourself a reality check.

Greek Fries

At Efi’s Gyros in Montclair, Ella finds the seasoned spuds not only stand on their own, but may need to be ordered in pairs – one to eat on the premises, one to fuel the ride home.

Little Star

Bassam Njeim and Louisa Ajami bring a new line of Middle Eastern specialty foods to market. Join the queue at their first-ever stall at the West Windsor Farmers’ Market.

Shore Shake

The farmers’ market food truck favorite takes milks and sweets, fruits and vegetables, accents feisty and calming – and blitzes its way into the hearts of its fans. Including our intrepid scout, Ella.

Stone Circle Farm Teas

Teas from this farm in Cape May Court House are made from plants grown and dried right on its acres. More than merely flavorful, they’re a complete sensory experience.

Burnt Mills Ginger Ale

The cidery in Bedminster is a mecca for lovers of premium seasonally attuned hard ciders. But its ginger-strong ginger ale is a draw for those thirsty or underage (or both) who want to partake in its genial community scene.

Philly Fluff Cake

The name of the cake that bewitches its many, many fans betrays its “secret” ingredient and its texture. Ella Rapp explains why this confection is in high demand at Natale’s Summit Bakery – and why she always buys two.

Scallop Bowl

At Matthews Seafood in Cape May Court House, Adam dives into a true oxymoronic trifecta: superb bargain seafood. It comes directly from the source, fisherman and scalloper Tom Matthews.

Get Pickled

Carol Talarico’s condiments – think kimchi, giardiniera and gochujang – are in a league of their own in an ever-expanding field.


Subscribe

Support New Jersey's foodways and culinary enterprises.

Subscribe »