Asante’s
Ghanian dishes are warm and hearty, bolstered by bolts of ingredients with sunshine and accents that bring new life to staples. What’s more, there’s a related food market next door that allows the culinary adventure to be continued at home.
Eggs-tra! Eggs-tra!
Start with eggs. You’ve got to start with eggs. But for this dish, go for the best eggs. Like the ones from Grow It Green Morristown, which is all about sustainability, stewardship, education and accessibility to fresh local food.
Toum: Garlic, Fluffed
A staple in Lebanon, where it’s rightly revered, this meringue-like pouf made by Steven Price of River Lea House brings Mediterranean magic to mealtimes.
James on Main
Chef Bill Van Pelt is one of the Garden State’s greats. He lets the farms, the seasons and the traditions of his native Warren County speak in the intricate, yet unfussy plates he serves forth at his modest BYOB that’s a magnet for culinarians.
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?