Contemplating Grapefruit
Celebrated chef André deWaal has delighted and educated diners in the Garden State’s Northwest Kingdom for decades. Today he shares his knowledge and love of all things culinary with readers of TPW in special edition of our weekly cooking column by squeezing juicy truths out of a common citrus fruit.
Dalida’s Dad’s Olives
At Bocadillo in Moonachie, the local way of preparing a standard small bite sends it into a stratosphere of other-worldliness. We have the how-to for you.
Colatura
Italy’s un-fishy sauce made from fermented anchovies is a winter vegetable’s BFF.. Then again, it’s got a thing for pasta, hearty beans and any bird you’ve got at the ready.
Corn Chowder, Elote-style
For Super Bowl chowing, make a simple soup that’ll bring a spot of warmth to the frozen tundra that’s embraced the Garden State. It’s a cheery bowl that’s mighty customizable, too.
Lemon Chutney
Icy days call for meal-brightening measures. Here’s one for the chilliest season.
The Pom Mol Difference
Add to a tapenade/muffaletta olive spread repertoire a zingy, lively combo united by pomegranate molasses and find yourself with a multi-purpose condiment as well as a dip in its own right.
Garlic Confit
An easy-to-make preserve is turned by a skilled and imaginative culinary pro into a hearty snack that can be the star of the playoffs-to-Super-Bowl season. Bet on it scoring big with your fellow game-watchers.
Karley’s Brussels Sprouts
Jeff’s Organic Produce, a farm in Upper Freehold Township, offers a fresh-harvest winter crop of lovely little cruciferous-vegetable globes that can work magic in dozens of dishes – including one that riffs off a cousin from the Far East and makes a fitting showcase for breakfast, brunch, lunch or dinner.
Asianese Sauce
How a star supper dish was born – or, the story of the vegetable-strong sauce that bests beloved Bolognese. It’s your ticket to supper for a crowd that includes lots of kids.
Dehydrated Citrus
Fragrant and endlessly useful, dried rings of orange, lemon, lime and grapefruit are the darlings of mixologists who use them as much more than garnishes. They also can inspire spirited drinks that are alcohol-free.
Tinned Fishes to the Rescue
If you’re short a fish or two or three for a Feast of the Seven Fishes dinner on Christmas Eve, don’t panic. Snap up a few tins of fishes, whip some chilies right into a good butter and use both to top crackers, breads and sliced vegetables. Garnishes optional. No cooking necessary.
Whipping Feta into Seasonal Shape
For Hanukkah, put together a spread that can segue into a topping for latkes, one made from the salty cheese and a late-autumn partner. Together, they’re jaunty and very Jersey.