Chorizo Shrimp
Fancy doesn’t have to necessitate fuss and many hours of your time. Here’s a party-perfect dish – starter or entrée – made with two primary ingredients and basic culinary skills that’s fit to star on a menu celebrating our emergence from hibernation.
Pardina Lentils-Carrot Stew
It’s time for a party. Let the inspiration come as it may, for all that matters is you gather a crew and feed them something hearty, yet healthy, and roundly flavorful. This no-talent-needed stew is an option for you to exercise.
Sunchokes
Don’t hesitate if you come across this tuber that looks a little bit like ginger and will taste, after roasting, like a nutty version of a potato. It’s a vegetable that looks more difficult than it is to prepare and offers major rewards in the taste department.
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.