50 Ways to Use Your Hummus
Love the creamy, nutty, downright delicious stuff? You’re in good company. But you can do lots more with our beloved chickpea spread than you think.
Marcel Bakery & Kitchen
It’s hard to stop ordering at this Middle Eastern/Mediterranean storefront that has taken in its older sibling (MishMish) and now holds double the pleasure for diners both eat-in and takeout.
Convenience Foods
A friend believes food-shopping at farmers’ markets is only for those with time to spare in the kitchen. Not so. With the freshest fundamentals on hand, it’s simple to make quick work of a wholesome supper.
Esposito’s
If sesame-seed crust pies are on your go-to map for pizza, put this spot (or its sibling in Matawan) on your dine card. Tip on a hit: the vodka sauce pie.
Artisan Food Artistry
The Garden State’s culinary craftsmen and women are known for taking foods from our farms and spinning them into the something-extras that elevate our everyday meals. Are they convenience products? Yes. Of a very high level.
Coriander
Vipul Bhasin, the chef at this modern Indian storefront in Camden County, surprises with winks to the novel that pop out of the boxes of the familiar.
Bread Winners & Mates: 1-3-22
Starting with the staff of life and continuing with its key pals, favorite eats of the fortnight just past were about letting all-star ingredients do their thing.
Hail the Hearty Salad!
Don’t talk of diets, please. We’ve got enough to contend with, after all. But do talk of wintertime tosses of greens that deliver big punches of flavor and an abundance of nutrients.
DINE-Out vs. Eat-OUT
Oh, what a year: Late December back in 2020, we were marveling at how creative some restaurants could be, portioning off slips of outdoor spaces into dining rooms and fashioning foods that might warm at least in spirit, if not in temperature. As the seasons progressed and grew warmer, more dine-outs became literal eat-outs. Here’s to the hearty souls, both serving and seated, who adapted in style.
Ava’s Kitchen & Bar
In a sprawling space infused with industrial style and warmed by wood, copper and antiques, punched-up classics reveal a sense of adventure as well as knowledge of the novel.
Benchmark + Friends
Travis Coatney’s breads are winning popularity contests statewide. Though bread sales are on a pause right now, as the Sultan of Sourdough revs up for his new baking kitchen in Little Silver, dream with us about our favorite Jersey-proud companions for the breads that set the standard for the genre.
Zack Melker: Toscano
He runs a prime steakhouse that’s also a haven for primo pastas. Our chef-anointed honor this month goes to the proprietor of a destination for both in Bordentown. As his fan notes, he “is the real deal.”