Eat, Drink and Be Real
May you eat a pot of duck-fat roasted potatoes, a doozy of a dozen oysters or colcannon strewn with emerald kale this St. Patrick’s Day. But, please, no green beer. And if you’re wanting cabbage, partner it with bacon.
Sensory Experiences: 3-14-22
Sweet, tart, sour, tannic and umami factor into favorite eats of the two weeks just past, giving the taste buds a total workout.
Sun in a Jar (Part Two)
As promised, how to use preserved lemons. Which could be a book, not a mere second act. Today: A dozen simple put-togethers and a recipe for a lemon-licked meatball stew.
Hearthside
Chef Dominic Piperno is fired up and cooking his brand of Italian and American traditions from an open kitchen that serves as his stage. The packed house cheers.
Boss Hog Barbecue
A pair of brothers working their Goliath of a smoker in the far back yard of an unassuming storefront are making the best smoked meats north of South Carolina.
Sun in a Jar (Part One)
Once you make preserved lemons, you’ll never again buy them and you’ll always want to have them on hand. They just might be the most useful easy-to-make ingredient on the planet. Today: how to make preserved lemons. Next Sunday: how to use them.
Takes on Takeout
We’re united on the order of the day – or at least a good number of our days. But can we turn the tide of the restaurant fare we tote home toward fresher, lighter, even healthier fare?
Sweet Sourland Farms Pure Maple Syrup
Toast winter’s tapping and maple syrup-making season by doing more than just pouring our Garden State sweet stuff over pancakes and into cookie batter. The “black gold” from a farm in Hopewell will inspire.
The Union Market & Gallery
Dayside fare, baked goods and beverages collaborate with all sorts of artwork at a community-centric café that defies the seasonality of its surroundings and draws in folks who appreciate good eats and good vibes year-round.
Wintry Wake-ups: 2-28-22
So much for long winter naps. Too much too spirited to snooze on keeps the eating lively and bright.
‘What’s the Worst That Can Happen?’
Heather Sheehan is an ER nurse who works 12-hour shifts and has been on the frontlines of seeing a “frightening unknown” turn into a political hot potato. What does she do for stress relief? Cook. Dinner. With family.