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Sunday Kitchen

The Many-Sided Watermelon

Mark Twain believed it’s what angels eat. Earthly beings who dare to do more than devour it out of hand know it’s among our most versatile fruits.

At Samaha’s

Tomatoes, corn and peaches: The Holy Trinity of High Summer in the Garden State. Farmers sew – and we are reaping.

Mazi Piri-Piri Sauce

Hot foods, way cool memories – and a flavor that springs eternal.

What’s Up? Carrots

Shun the “baby” cut-outs of supermarket fame and shore up the Garden State-grown roots in season right now. With a perky vinaigrette, our beloved vegetable gets you on the fast track to supper.

A Story of Seasonality

Here and then gone, a fruit such as the blueberry can disappear in a heartbeat, leaving a fan kinda blue. Or, maybe, wiser.

Sour Cherries

The prettiest pickle you’ll ever see comes with memories and sage advice from a culinary mentor.

The Longest Day of the Year

Celebrate maxed-out daylight with your pick of the bounty. One suggestion: “Aspabroc,” a type of broccolini that leans sweet and plays very well with others at the table.

Parsley & Barberries

A gift of an uncommon ingredient and an abundance of a familiar one leads to a dish that tastes like no other, but is right for breakfast, lunch or dinner.

Garlic Scapes

Those curlicues of green piled in bins at farmers’ markets? Grab ’em! Their uses are near-endless and their taste distinctively allium.

Side Show

Seasonal Garden State produce is your go-to when it comes to picking a supporting cast for stars of the grill. Don’t be surprised if the minion gets a standing ovation.

Stewing, Warm-Weather-Style

Surprisingly quick and easy to cook, unsurprisingly satisfying to eat with its beans-and-greens base, this cassoulet’s smoked pork and dried fruit accents get a lift from energizing heat.

Mustards! (And More)

Greens signal the start of the seasonal flow – and mustards are on fire right now. Get ’em while they’re hot off the farm.


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