Restaurant Revue: Swadist

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Sunday Kitchen


If you’re short a fish for a proper Feast of Seven Fishes dinner, think local and think seasonal. Right now is the time for the big, brawny bottom-feeder often dubbed “poor man’s lobster.” Ella experiments and reports.

Cinnamon Dreams

Keep your pantry stocked with this indispensable spice and use it with purposeful abandon.

Sides Take Center Stage

Curtains up! Time to let a cauliflower-romanesco-pickled grape stew and wild rice studded with pickled cranberries take a bow.

Pickle Me a Grape

Why not? You’re pickling everything else, aren’t you? Just because grapes are available year-round doesn’t mean you shouldn’t give them their due. Especially since you’re likely to use them up as fast as you pickle them.

Bean Tagine

Meaty only in its heartiness, this special-occasion stew steals from Moroccan traditions as it touts the current season and leans on potent seasonings. It’s an alternative entrée for Thanksgiving as well as a supper for a lazy weekend.


Nothing matches the alchemy of a little heat and spice to transform a food that, at first, repels. Ella reconsiders a fruit and finds a new friend.

Dandelions, a Leafy Green Surprise

The Rolling Stones sang the truths of this undervalued edible green when they crooned that it’ll tell no lies and it’ll make you wise. Delicious, nutritious and versatile, you’ll find it a smart addition to seasonal meals.

Cranberry Curd

The Garden State’s true botanical berry is much more than a Thanksgiving side dish. Ella’s new favorite curd is blushing with pride about that.

Cranberry Beans

The color – much like its namesake – attracts, but it’s the mild flavor and creamy texture that make these seasonal and versatile favorites a pure pleasure to eat. Ella shares her how-to for a simple, satisfying meal.

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.


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.


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