NEW TODAY:

RESTAURANT REVUE: Nettie’s House of Spaghetti

The Garden State's independent news source for all things culinary

Sunday Kitchen

Holy Smokes!

What do you do with an XL-size ham hock smoked by Pulaski Meat in Linden? Add it to beans for a hearty stew and, while you’re at it, throw in a smoked baby-back rib just for fun.

Turban Squash

Using a little oven magic, a lesser-known, colorful and comely hybrid of the Hubbard and acorn can be both dinner and a centerpiece.

Tomatillos

The intriguing fruit that looks like a small green tomato covered with a flimsy papery shield does much more than shine in a classic salsa verde. Ella experiments with a recipe that puts the citrusy-sour ingredient in a different starring role.

Upsetting the Apple Cart

’Tis the season you’re planning to bake that sky-high pie, put together a sugary crumble or frost an apple cake. But don’t short-change our beloved fruit by keeping it only on the dessert menu. It’s got savory possibilities well worth exploring.

Flat Green Beans

This good cooking bean looks humble, but goes haute quickly with a little help from companionable friends.

Egg Tofu Toss

Something new, served with wise recommendations, proves inspiring. Quick, healthy, economical, versatile and, ultimately, rousingly flavorful. Who could ask for anything more?

Ratatouille & Melon Salad

What? You were too busy enjoying the last lazy, crazy days of summer to plan a menu for Labor Day? Pit-stop at your local farmstand or farmers’ market to get the seasonal essentials for a winning holiday supper.

Artichokes

Today we take a crack at solving the mysteries of the pointedly intimidating vegetable that tastes too good not to try to cook. When something’s in season, we can’t let ourselves be intimidated.

Green Bell Peppers

This is the story of a dreaded vegetable rising to the occasion of being a true team player when managed by a culinary coach whose palate is attuned to balance. The lesson learned? It’s not that you don’t like a certain food, it’s just that you haven’t had it prepared the way you like it.

Pole Beans

Jolly giants of vines at Two Barn Farm in Pittstown yield deeply flavorful green, yellow and purple beans that can be turned, quickly, into a seasonal supper that celebrates produce at its height.

A Step with Pep

Not that we’d ever tire of prime-season Jersey tomatoes and their high-summer mates, but there’s a simple way to give our favorites an extra pop of flavor.

Team Tomato

Peak season and time to partner our beloved Jersey love apples with not only the usual suspects, but a basket of familiar fruits. Follow the lead of the titans of the seasonal toss at Razza and bliss out – right now.


Subscribe

Support New Jersey's foodways and culinary enterprises.

Subscribe »