All’Assassina
An important dish that flourishes in Italy is defamed at a restaurant in Union County that purports to celebrate it. It’s the fault of improper execution and it’s not the only pasta (or pinsa or antipasto) that’s being mistreated.
The Taste-Maker’s Gift
There’s a No. 1 in preserves-making in the Garden State and it’s someone you’ve met before here at The Peasant Wife: Amanda Newman, of Spotted Horse Provisions. Grab her peerless preserves while you can, in time for gift-giving and your own holiday tables.
Miss Saigon
The menu at this decade-old storefront eatery showcases classics, but the execution of dishes fails to reflect the freshness, balance and respect for high-quality ingredients fundamental to Vietnamese cuisine. It’s neither comforting to the cautious nor the adventurous.
Fresh Cilantro Sauce
Green and vibrant and ready to toss with noodles of all sorts is an herb-dominated tonic for those with the tomato-missing blues. And anyone who thinks it’s time for a change-up.
Bright Side Kitchen
Off-season in Manahawkin, across the causeway from Long Beach Island, finds this daytime café hopping. That’s thanks to the ways the amiable crew dresses up soups, salads and sandwiches with accents designed to edify – and cheer.
Pasta e Fajioli
A most beloved friend cooks for you the most comforting of Italian soups. That’s not just amore; it’s a reason to be thankful for those who turn to the kitchen when it’s time to soothe.
Pals’ Night Out ’25
Gathering your besties during the heart of the holiday season is always a challenge of time and place. It’ll be up to you to make time for those who are dearest, but we’d like to help out with place. Here’s a heaping helping – 20! – of suggestions culled from our Restaurant Revue columns posted so far this year.
Flavors Full of Fall
It’s the season to be hearty, all the while managing to be bright, and it’s leaning on noodles with a sumptuous glaze, mushrooms, beans with the plushness of a pudding and a mini pie true to its namesake. Herewith, the quintet of favorite eats from the two weeks just past.
Thrills with Frilly Frisee
Don’t be intimidated by bigger-than-Frisbee-size heads of a curly endive that’s destined to bring grandeur and panache to your table. Magnificent as a dressy salad and oozing potential as a main course, it’s a bitter green that will not leave a bitter taste in your mouth once you pair it with everyday favorites.
Whitehouse Station Sauce Company
Primo ingredients are the backbone of a line of ready-to-roll sauces that bring personality and no shortage of pizzazz to foods that otherwise might seem plain. They’re Chef John Kasper’s magic potions and they’re ready for stocking-stuffing, host-gift-giving and raising the bar of your personal pantry.
El Ganadero
Latin American cuisines reign at this family-run eatery where the customs and conventions of home-cookery are followed, the beans and stocks take much of the day to cook and short-cuts will never be in style.
Baked Stuffed Apples
It’s the simplest of autumn dishes, fit for a holiday dinner finale as well as breakfast the next morning. Add one little crowning glory, if you’d like, to give it a spare bit of sultry sweet.