Spiced Shrimp Dip
A jolly good spread hat-tips its ancestor in Great Britain with a rousing update ready to headline any spread of hors d’oeuvres.
Sad Boyz
Come right now for The Frenchy, New Jersey’s best smashburger, available only in January at this chill, cozy roadhouse. Come back for the burgers to follow, primo breakfast sandwiches and a milkshake that might make you shake your head as you finish every last crumb. (Seriously.)
Biang Biang Noodles
Thick and extra-extra-wide like a belt, the noodles from northwestern China are meant to be sauced simply. They’re at their best when tossed with winter’s Garden State-grown greens.
Crew
English muffins take center stage at a breakfast-lunch spot in the borough’s downtown. Billed as artisan and the base for myriad sandwiches, they fall short in flavor, lacking tang, toasty notes and, ultimately, satisfying ties to their companions. How is it that the best dish at a breadstuff specialist is a salad?
First Licks
Wintertime, and the eating is varied and vibrant. The Top 5 favorites of the two weeks just past prove that without question.
Hot Potato Salad
Partner roasted spuds with a mustard vinaigrette fortified by rosemary and have a dish fit for an indoor picnic you’ll fondly recall in July.
Community Café
It’s a warm-hearted gathering place born of the disparate, yet like-minded cultural sensibilities possessed by a collective of women who love to nurture their neighbors with food and drink. Good eats? Yes. But more that’s also important.
Roper’s Way Farm Jams
Jarad Roper crafts preserves with an edgy appeal from the fruits he grows on his family’s farm. His goal: to make each more than a spread for breadstuffs.
With a Little Bit of Luxe
Happy New Year! Let’s start it off by ogling something that’s utterly, divinely sensuous and unlikely to be made at home by any of us mortals. Can this dish of riches offset the rigors of winter?
Resolutions for 2025
What can diners and restaurant owners and chefs do to strengthen our culinary community? Make a resolution that works to that end. We offer several for both populaces – and hope y’all come up with some of your own to show mutual support for those at table and those working behind the scenes.
Curry Leaf-Coconut Halibut Stew
An aromatic accent bringing depth of flavor to animal, vegetable and mineral proves a taste that can bind a bowl of disparate and warming elements.
Brandon Heim, Buoy’s
The newest inductee into TPW’s chef-picks-chef society of top toques claims “food is the only thing” he thinks about. That devotion manifests itself on his menu at Buoy’s in Manasquan, where reservations to his fixed-priced dinners are claimed in a matter of minutes. Ed Sherry profiles this rising star on the Shore scene.