Broc & Buns
The bun may not have come out of your own oven nor the broccoli from a backyard garden. But once you secure them – or their like – at a farmers’ market, you’ll be able to put down that phone, break yourself of the takeaway habit and eat supper without waiting for delivery or standing on line for pickup.
Pretty in Peppermint
Raita, a condiment indispensable in India, gets an extra dose of the loveliest of mints to make it even more versatile at the table. Whip it up today and use it all week long.
In the Greens
The bounty of the new season is verdant and versatile – and it’s ready to be cooked. Not overcooked, mind you. But stir-fried into one of the quickest, most nutritious meals around.
Apple Stew-Stuffed Honeynuts
It’s a supper that’s a happy collision of early fall ingredients and is customizable for vegans, vegetarians and carnivores. It makes the most of two universally loved staples and requires no techniques that necessitate completion of a cooking school course. Ready, set, eat.
Charred Beans with Lemon Yogurt
Enter a border-free zone and make supper out of an in-season vegetable by taking what’s on hand, zapping it with spices you favor and bringing it all together on one plate.
Tomato Cobbler
Ease tomatoes into autumn with a twist on the sweetened fruit standard that’s flexible enough to accommodate a topper of ready-to-bake canned biscuits or your own scratch-made soft and flaky quick-breads. In the end, it might be the treatment given the fruit that matters most.
Produce Junction, Part 2
Happy Labor Day Weekend! If you took the party challenge and did a little prep this past week, making the most of the convergence of high summer and fall vegetables and fruits, you’re ready and set to go-ahead with a great spread of eats. If you’re winging it at the last minute, do so with what’s prime at this most bountiful time of year with easy small bites of the put-together variety.
Produce Junction, Part 1
Extend those invitations right now and have a party sometime on Labor Day Weekend. The season’s convergence of high summer and fall vegetables and fruits will lead the way to an easier-than-you-think menu of bright-flavor foods. Next Sunday, we’ll offer ideas of the last-minute variety.
Ten Ways to Love Eggplant
Whether you’re an eggplant lover or you need the trappings of a parm to make it palatable, know that our Garden State is No, 1 in the nation for eggplant production and we at TPW want you to make the most of its time at NJ’s farmers’ markets and on local farmstands. That’s why we’re offering these non-parm how-tos.
Tomato Butter
A summer staple to use now or freeze to warm winter later comes with a story that tips a hat to a couple of very grande dames.
Zuke Cups
One of the season’s most prolific crops gets a new look and a new use with minimal effort. Sporty and cute, these little vessels offer smooth sailing in the kitchen on a summer night.
AwesomeYo’s Spiced Potato Chips
A chip that can make a snack into a meal is found at an eatery in Metuchen that sports savory fare and baked goods, as well as pure-gold finds such as these brashly seasoned homemade crisps.