Las Crazy Pinas
Don’t let the jumbotron-size portions at this authentic Mexican storefront fool you: There’s serious thought and execution going into every single intimidating platter and cauldron of food chef Victor Rampel cooks and front-of-house conductor Fabi Rampel serves.
Duck, Duck, Salad
The next time a dining companion tells you not to fill up on chips, salsa and a starter at your favorite Mexican, invoke the Sue Rule and note that it’s all the good cause of tomorrow’s feeding. Today our resident food-upcycling wiz turns a special entree into a seasonal crispy duck salad.
Quince
Nothing matches the alchemy of a little heat and spice to transform a food that, at first, repels. Ella reconsiders a fruit and finds a new friend.
Mama Hill
A vegan grab-and-go treads onto uncommon ground by spinning conventional Southern and Latin American dishes into plant-based fare. Even so, the menu, courtesy of a couple who long have catered, pays proper respect to the legacy of home-cooking.
Peak Interest
The smartest shoppers know the time is now to hit our Garden State farmers’ markets. The selection is sizable, the quality and community can’t be beat, and the camaraderie the kind of contagious we actually appreciate. Buy as local as local gets this holiday season, and make a resolution to continue that practice in the new year.
Losing Streak
It’s been a run of lousy luck. Or, rather, lousy dishes that do much more than fail to deliver a satisfying meal. So, first we talk about it. Then we move on – in search of better dining times.
Holiday Dreaming: 11-7-22
Thinking about holiday feedings? There’s a lot of that going around. These favorites from the two weeks just past might spark some bright ideas.
Dandelions, a Leafy Green Surprise
The Rolling Stones sang the truths of this undervalued edible green when they crooned that it’ll tell no lies and it’ll make you wise. Delicious, nutritious and versatile, you’ll find it a smart addition to seasonal meals.
Buzby’s Eatery and General Store
Recently reopened and slightly renamed, the institution in the village of Chatsworth is serving breakfast and lunch, with ample sides of stories, as its new owners rev up for much more.
Priscilla’s Pantry
It seems as though everyone is meal-hunting at this convivial gathering spot for feeding in the Somerset Hills where the mission is to take convenience to a better-tasting level.
Lobster Risotto
You’ve invested in lobster. Now think of its shells as interest waiting to be compounded and use them to make stock and earn yourself another lobster supper. TPW’s food-upcycling wiz, Sue Sell Bernstein, is back with more inspiration for producing excellent edible sequels.
Cranberry Curd
The Garden State’s true botanical berry is much more than a Thanksgiving side dish. Ella’s new favorite curd is blushing with pride about that.