Get Pickled
Carol Talarico’s condiments – think kimchi, giardiniera and gochujang – are in a league of their own in an ever-expanding field.
Basilico
Joey Trani is a chef who knows how to cook, and cook he does at this Ischia-inspired storefront that marries elegance and hominess and often hits one out of the ballpark. Joltin’ Joe may not have left and gone away after all.
Lemon Verbena
Look at it as aromatherapy in the kitchen, a thoroughly useful herb that comforts as it infuses everything from vinaigrettes to ice cream.
Al-Basha
The “dish of magic” that dates back centuries is one reason to come to the newer dine-in version of a beacon for Middle Eastern fare in this city of diverse eats. But stay, and return, for much else on its faithfully conceived, carefully executed menu.
Ceviche de Camarones
At La Tia Peruvian Cuisine, in the food hall in Linwood called The Exchange, lightning-bolt bites of citrus-cured shrimp positively electrify.
Hey Burger
Working inside a neighborhood tavern along a main artery to Sandy Hook is a practitioner of the craft of the Smashburger. When these burgers hit their mark, they’re all the trend is cracked up to be: juicy, crusty, beefy and rife with energizing accents.
Lemon Love: 7-4-22
Lifted by the sour-tart scent and taste of a seminal citrus fruit are several favorites from the past two weeks that include pie and pasta, a Palestinian classic and a perked-up berry sauce.
Blueberry Sauce, a la Julie Sahni
Rituals have their place, particularly on holidays. Making a seasonal sauce sparkle with an unexpected spice is a personal favorite at this berry-rich time of year.
Beach Plum Farm
A would-be jewel that had lost its way finds the road to its own regeneration runs through its Elysian fields of produce and pastures where livestock graze.
Tubular Treat
Frankly, a bite of a top-notch artisan-made hot dog can spark fireworks on the Fourth of July more dazzling than a shimmering pyrotechnics display. Ella Rapp has tried many different brands of ’dogs and is firmly in the camp of those made by the butchers at Chester Meat Market.
Sally Lunn’s Tea Room
The crowds at this off-Main shop somehow make themselves far from madding and the eats are sweet in every way. Who says afternoon tea can’t be a summertime delight?
A Greenhorn on Eggs
It took me years, wasted years, to crack the code of what makes a golden egg. With right now being the Golden Age of this perfect food, make sure you don’t waste any time filling your basket.