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.
Sweet Jamaica Cafe
Explore the highest potential of jerk, curried goat, deeply burnished oxtails, black cake and coconut-charged coco bread at this charmer of a storefront eatery where both the cooking and the service reflect the warmth of the island from which inspiration is drawn.
Taking a Chance
The folks behind each of these winning dishes are taking pathways that diverge from the norm. In the process, they up their games – and diners’ experiences at their tables.
Pardina Lentils-Carrot Stew
It’s time for a party. Let the inspiration come as it may, for all that matters is you gather a crew and feed them something hearty, yet healthy, and roundly flavorful. This no-talent-needed stew is an option for you to exercise.
Grits & Grace
Today’s Restaurant Revue column posts with hope in our hearts and faith in the folks who have created this welcoming eatery in Bayville that’s aimed at feeding locals the kinds of lovingly prepared and warmly served foods every community would be honored to have in their midst. For late Monday night, an accidental fire caused damage and partial collapse of its building, leaving an extended family of diners firm in the conviction that their gathering place will rise again to serve its hearty and heartfelt dishes. In the meantime, this column posts exactly as written soon after eating lunch last week at Grits & Grace.
Aleppo Lavash Crackers
Unadorned crackers may have their place in the eating world, but one speckled with a flaky red pepper that’s fruity, tangy, smoky and packs a bit of heat is a cracker that merits contemplation. It’s new in the bakery at Windy Brow Farms in Fredon.
Juniper Hill Restaurant and Bar
In the middle of no-man’s-land season, when so little actually is in season, a chef plows the possibilities of a fine-dining lunch menu that’s resolute in its mission to spotlight local farms and rhapsodic in its appreciation of what farmers are growing, raising and producing at this moment. For Craig Polignano, every micro-season is high season.
Sunchokes
Don’t hesitate if you come across this tuber that looks a little bit like ginger and will taste, after roasting, like a nutty version of a potato. It’s a vegetable that looks more difficult than it is to prepare and offers major rewards in the taste department.