Coniglio’s Old-Fashioned
There’s a new pizza king in town and his crowning achievements are not only to be found in his lineup of pies. P.S. He’s got a cohort in the kitchen who’s a major talent – and maybe more.
Napoleon of Grilled Vegetables
If you read TPW’s recent Restaurant Revue column on Zoe’s Emilio’s Kitchen, you ought to remember its platter of grilled vegetables with mole verde. That was one of the dishes our avid food upcycler wanted to try. What Sue didn’t finish provided inspiration for a most transformative Take Two.
Purple Yams
TPW’s ever-intrepid Ella, intrigued by the idea of learning more about a member of the potato family put into the spotlight through its uses in Filipino sweets, heads into the kitchen to experiment and emerges with something far more than just dessert.
Soup Dumplings
At Authentic Shanghai Dumpling in Edison you’ll find a real-deal, properly made, properly served version of a classic.
B2J Fish
Maybe “Chinese Sauerkraut Fish” doesn’t sound like a dish you’d put on your must-try list. But you should. Soon. And then eat it for the rest of your life. There’s now a place in New Jersey where it’s the specialty. We are the lucky ones, once again.
Kyma Greek Cuisine
One of the anchors of a diverse downtown restaurant scene is this true-to-its-school BYOB where straightforward classics merge with house spins.
Citrus for the Save: 1-16-23
With zest, verve and an indomitable energy, winter’s sunniest fruits elevate foods sweet and savory and brighten even the grayest of days. They’re the champs that make this quintet the favorites of the first two weeks of 2023.
Lemon Focaccia
Lemon gives a home-baked bread a lift that rockets it to new-favorite status. Ella shares her experiments as she makes good on a resolution.
The Convenience of Market Cooking
By shopping a pair of new winter farmers’ markets, we find meal ideas and inspirations anew. Refresh your cold-weather menus in a flash.
Pineapple Dipped in Chocolate
The symbol for hospitality welcomes a cloak of the cacao bean’s revered progeny at Carol’s Creative Chocolatez in Somerville.
Maximus Polish Cuisine Empire
The normally heartily seasoned, bold and warming classic dishes of Poland do not get their due at a restaurant-cum-banquet facility with a Latin name that translates as “greatness and power.” Orchids that garnish plates can’t hide across-the-board lackluster preparations and routine technical lapses.
Ethiopian Breakfast Scramble
After a dinner of doro wat at Ada’s Gojjo in Asbury Park, TPW’s ingenuous food-upcycling wiz takes an idea from the restaurant’s chef-owner and spins it into the breakfast of champions.