SUNDAY KITCHEN: The Great Dips-for-Dumplings Experiment

Read Now »

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


Grounded Hands Farm

Bec Guilloud watches over the 60 chickens she raises every month like, well, a mother hen. All that love, plus continual fresh pasture, freshly ground grains and an abundance of fresh air, makes for 60 extraordinarily tasty, lucky birds.

Ehoumaki, for Good Luck

Thick sushi rolls containing seven ingredients are eaten whole and in contemplative silence on a day that toasts the coming of Spring in Japan. At Mitsuwa in Edgewater, Setsubun is celebrated with a class that’s decidedly family-style.

The New Eye-Openers

Danny Childs sees use and beauty in the natural world, training his keen ethnobotanist's eye on what he can turn into beverages that defy norms. In "Slow Drinks,” he shares the secrets that will revolutionize how we drink.

Peaches and Dreams

A heaping helping of heritage went into a just-released brandy that showcases a fruit from a centuries-old farm and the craft of a determined distiller. It’s just the start of what Melick’s Town Farm and 3 BR Distillery can do together.

Jersey Crude

It's much more than mere sweet talk: A USDA-funded project emanating out of Stockton University seeks to document the economic and environmental sustainability of maple-sugaring in the South Jersey environs. Not at all coincidentally, a community is forming.

Raw Material

Got milk on the market in the Garden State? Then it’s pasteurized; can’t buy it straight. Why? Kelly-Jane Cotter explores many sides of an issue that has spawned a hodgepodge of laws nationwide and a percolating movement to change them here.

The Salad We Need

Garden State farmers and chefs, this one’s for you. And lovers of mesclun? Hop on board and join the charge for a mix of greens we can make our own.

The Cider House That Rules

Melick’s is the king of apples in the Garden State. So it follows that when the family whose farm dates back to 1728 decided to make hard cider, they’d bring home not one but two “Double Gold” medals from a prestigious competition.

Hive Dive

Dig for liquid gold in a bee colony with an authority who plays pied piper and guides you along the Garden State’s foodstream.

Why Tech?

More high-quality wine grapes must be grown in the Garden State to satisfy the demands of a burgeoning industry. Will new technologies in planting help?

Where the Wild Brews Are

Get the scoop from our beer columnist on where the rumpus is starting and who is starting it. Hint: In Sussex County, driven by a former journalist with a nose for local ingredients.

Making It Easier to Be Green

Holding fast to its mission to bring fresh, organic produce to an ever-wider audience, a Morristown non-profit has powered its way into providing the community with more food, more education and more access during the pandemic.


Support New Jersey's foodways and culinary enterprises.

Subscribe »