Restaurant Revue: Swadist

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Sunday Kitchen

Beans + Quinoa = Beanoa

Pronounced bean-whaa, but no matter how you mangle it, this powerhouse partnership is prime nutritional fuel. That you can deck the combo with a world of custom accents is even more reason to add it to your repertoire

Vegetable Pot Pie

It’s fit for a Thanksgiving potluck, adaptable to a variety of vegetables, right as a main course for guests who prefer plant-based foods and also suitable as a side for meat-eaters. It’s a heavenly savory pie.

To Spice, with Love (Part Two)

All-pro masalas and a novella-like cookery book are all you need to bring the magic of Barkha Cardoz’s flavors to your home kitchen.

Brussels Parm

An easy-all-around supper gets an update that turns it into a suitable and more universally likable side dish for the Big Bird on the horizon.

Jimmy Nardello Peppers

What do you do if you’re lucky enough to score a bunch of these Italian heirlooms late in the season? Very, very little. At first. Then, let your imagination play on.

Kimchi as Plus-One

A jar of kimchi in your fridge can be your BFF when you’re looking for a one-two punch to get dinner done in a jiff.

Getting Better with Butternut

The sergeant major of the winter squash brigade gets a little help from some friends in a warm salad fit for the season – and the holidays to come. Kiera Mitru guides from market to making the most of a stalwart.

Pate, Toujours

When a top-flight livestock farm gives you chicken livers, make a pate for the ages. Like this one. You’ll never pass them by again.

Beans with Custard

Top of the new season to you! And, speaking of tops, how about a creamy-cheesy blanket for your pot o’ beans?

Apples Another Way

It’s prime time for a favorite fruit – and high time to take a road perhaps less traveled in its use.

Everyday Figs

Don’t turn down an offer of this seasonal fruit, but do expand the scope of how you can make best use of them.

New Noodles

Sitting in an unmarked baggie at the checkout counter of a local Asian market were bunched-up noodles, not a shred of commentary, description or clue to their provenance to be found. Irresistible, wouldn’t you say?


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