NEW TODAY

CHEF TRAIN: Susumu Shinagawa

Read Now »

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

Sunday Kitchen

‘What’s the Worst That Can Happen?’

Heather Sheehan is an ER nurse who works 12-hour shifts and has been on the frontlines of seeing a “frightening unknown” turn into a political hot potato. What does she do for stress relief? Cook. Dinner. With family.

Sunset Stew

Bright orange sweet potatoes, deep purple carrots that give way to a sunny interior, slivers of magenta onions and hunks of smoky blue-green kale: The colors of a sunset on a cold, cold winter’s night – and a warming stew.

Gold in Them Thar Fields

One of the many lessons learned on a legendary Garden State farm is that there’s magic in sun-colored beets. When you add sun to the sun, you get more magic.

Rooted in the Season

Strange bedfellows? Ha! If you think parsnips, turnips, rutabagas and their kin have nothing to say to mandarins, Cara Caras, clementines and their mates, you’re missing out on some energizing winter eating.

Lunar New Year

Plot, plan, organize feasts fit to toast the holiday. But be open to whatever might beckon when you shop your local Asian market.

Magnificent in Magenta

Radicchio is the valentine of vegetables, a leafy chicory of ravishing beauty. Saute the leaves of a winter-grown head and you’ll be sending a message of love to those you serve.

50 Ways to Use Your Hummus

Love the creamy, nutty, downright delicious stuff? You’re in good company. But you can do lots more with our beloved chickpea spread than you think.

Artisan Food Artistry

The Garden State’s culinary craftsmen and women are known for taking foods from our farms and spinning them into the something-extras that elevate our everyday meals. Are they convenience products? Yes. Of a very high level.

Hail the Hearty Salad!

Don’t talk of diets, please. We’ve got enough to contend with, after all. But do talk of wintertime tosses of greens that deliver big punches of flavor and an abundance of nutrients.

Benchmark + Friends

Travis Coatney’s breads are winning popularity contests statewide. Though bread sales are on a pause right now, as the Sultan of Sourdough revs up for his new baking kitchen in Little Silver, dream with us about our favorite Jersey-proud companions for the breads that set the standard for the genre.

Dip, Anyone?

A true peasant wife spread, inspired by one eaten in Tunisia many years ago, finds its way to the table today. Nutritious and delicious, thanks to carrots, almonds, chickpeas, chipotle and crushed red peppers doing a dance, it’s one to remember when resolution time rolls around.

Count on Beans

Wonderful flying solo and wonderful in partnerships, legumes in their dried form are a year-round staple. Pizza Beans? Greens-’n’-Beans? Let them be just the start of a new season of bean cookery.


Subscribe

Support New Jersey's foodways and culinary enterprises.

Subscribe »