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Sunday Kitchen

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?

Tilefish’s Sunny Disposition

Is there anything better, fresher and more prized than fish direct from a fisherman or fisherwoman? Maybe fish direct from a seasoned pro. Speaking of seasoning, this resolutely pure so-called “clown of the sea” sure takes to lemon once in kitchen captivity.

Risotto Elote

In the mood for marrying Mexican and Italian? Well, then, this is the right in-season supper for you.

Brine Times

It's too easy not to do! Brine, brine, brine those high-season favorites and extend their life without the complexities of canning.

The Downeast BLT

Bacon. Lobster. Tomato. Invitations sent out to as many dozens as you’d like to feed. It’s party time in the summer.

The Savory Side of Peaches

Crumbles, pies and parfaits are fine. So is eating a ripe, juicy peach out of hand. But New Jersey’s favorite summertime stone fruit has potential beyond obvious sweet treats.

Ceviche and Friends

It’s an independent lass, this citrus juice-“cooked” fish dish, happy on its own. But it’s also cheerful in the company of add-ins as well as amenable to big bowls of table mates.

Chilled Corn Soup

Celebrate the peak season of a Garden State favorite by giving it a cooling-off period. Ella explains how.


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