NJRA Taste-Tests Jersey Seafood With Secretary Fisher

By Esteinreich Sunday, July 04, 2010, 07:12 PM EDT

SECRETARY FISHER: SEAFOOD CHEF TO HIGHLIGHT BEST OF JERSEY DISH AT NATIONAL SEAFOOD COMPETITION

New Jersey Secretary of Agriculture Douglas H. Fisher taste-tested a Jersey scallop, lobster and black bass dish prepared by chef Peter J. Fischbach at the Hospitality House at the New Jersey Restaurant Association’s (NJRA) Trenton office. Read more

Mushroom Side Dish Is Almost a Meal Unto Itself

By Caroline Dipping Friday, June 11, 2010, 03:33 PM EDT

Q: My wife and I have always enjoyed Donovan's Steakhouse in La Jolla, Calif. Their steaks are absolutely the best you can find, but we also really love their sautEed mushroom side dish. They're so good, I honestly think I could eat those as a meal all by itself.

We've tried to recreate them at home and have not even come close. If you could get the recipe, it would be greatly appreciated. They are described on the menu as SautEed Mushrooms; button mushrooms sautEed with thyme, rosemary and black pepper. Read more

The Creative Coolness of Homemade Ice Cream

By Lori Weisberg Sunday, June 06, 2010, 07:53 AM EDT

When the slight chill of spring gradually gives way to the warmth of summer, thoughts and cravings turn to sun-soaked afternoons on the water, outdoor barbecues and, of course, the cooling comfort of ice cream.

Sure, we can turn to our always reliable friends at Ben & Jerry's, Haagen-Dazs and Baskin-Robbins to satisfy our primal urge for this most elemental of desserts, but instead of heading to the nearest ice cream parlor or supermarket freezer case, why not make it ourselves as a way to celebrate the Memorial Day weekend? Read more

350 Best Salads & Dressings

By Mel Fabrikant Wednesday, May 19, 2010, 01:41 PM EDT

Another winner published by Robert Rose, Inc. who seems dedicated to authors who offer simplified recipes with ample descriptions and cooking tips. George Geary is the author of this book and offers the benefit of his years of experience, cooking knowledge and the ability to offer substitutes for the original recipe. He holds to my philosophy that there is more than one way to make an item.
Read more

Salute to Salsa

By Caroline Dipping Friday, May 14, 2010, 07:46 AM EDT

Chunky or smooth. Roasted or raw. Mouthwatering or mouth-searing.

A bowl of salsa on a family table in Mexico is an essential part of the meal. It is spooned onto everything from breakfast eggs to dinner's grilled steak, but as a dip for tortilla chips? Never.

Walk into just about any Mexican restaurant in the United States, and you can bet your burrito you'll be offered a bowl of salsa with an overflowing basket of warm tortilla chips. Read more

The Complete Root Cellar Book by Steve Maxwell and Jennifer MacKenzie

By Mel Fabrikant Monday, May 10, 2010, 04:13 PM EDT

Going back to basics and simple living, The Complete Root Cellar Book by Steve Maxwell and Jennifer MacKenzie has building plans for root cellars and recipes for the provender. One of the main reasons for a root cellar would be the economical environmental effect on storage of fruits, vegetables and preserves. Another would be that they last longer, stay fresher at a minimal cost. Read more

Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl

By Mel Fabrikant Monday, May 10, 2010, 08:56 AM EDT

After reading several pages, I just knew this would be a great book. Not that I agree with everything written, but the author talks common sense and offers simple but picturesque food offerings. In addition, she manages to give sidebars on the history of the item plus hints about preparation. For those with limited space or, for that matter, limited cooking, she offers the minimal amount of utensils, spices and supplies. The ideal book for an aspiring home chef. Read more

Little Italy Farmers Market a Foodie Dream

By Caroline Dipping Sunday, May 02, 2010, 07:59 AM EDT

When it rained six Saturdays out of eight in San Diego this winter, Catt White wasn't fazed. She could still be found at dawn, dodging between downpours and dragging barricades into place, setting up for the Little Italy Mercato, the certified farmers market she created 18 months ago.

Rain or shine, like mail delivery, White, who has been dubbed the Maestra of the Mercato, and her outdoor store prevail every Saturday on Date Street in the urbane neighborhood just north of San Diego's downtown overlooking the bay. Read more

Warm weather is coming! Learn how to cut your calories but keep the flavor with hundreds of simple substitutions.

By Mel Fabrikant Friday, April 30, 2010, 05:55 PM EDT

Substitute Yourself Skinny
By Chef Susan Irby,The Bikini Chef

For most of us trying to eat right and lose weight can feel like a never ending battle. There are so many diet plans out there and so many promises how can we be sure we have picked the right one? And how can we be motivated to stay on a diet when they all focus on what we can’t eat? What if you could eat all the foods you love and still lose weight? Enter Substitute Yourself Skinny by Chef Susan Irby, known to her fans as The Bikini Chef, the ultimate healthy cookbook that actually allows us to eat the foods we love with simple, calorie-slashing ingredient swaps. Read more

Substitute Teachings

By Caroline Dipping Saturday, April 24, 2010, 09:22 PM EDT

Don't have it? Don't like it? Can't afford it?

Don't fret. Substitute.

Into everyone's life comes the time when they head into the kitchen to whip up a little midnight pan o' brownies, only to find they are fresh out of unsweetened chocolate. They might just as well go back to bed. Read more

Lunch at the Bergen Room, Bergen Community College

By Mel Fabrikant Monday, April 12, 2010, 11:00 AM EDT

Bergen Room Sophie Stone invited me to have lunch with her at Bergen Community College. When a fellow foodie suggests a meal, I‘m gung ho. Arriving at BCC, we tried to locate the Bergen Room. On our second attempt, one of the maintenance people took us to the maintenance elevator up to the next level. He then took us through the maelstrom of students directly to our destination. BCC can be proud of their working people. Read more

Burgers Help Upscale Joints Cut the Mustard

By Lori Weisberg Friday, April 09, 2010, 08:20 AM EDT

The iconic staple of the American diet, the unassuming burger, is enjoying a rebirth that has celebrity chefs, savvy entrepreneurs and well-known chains capitalizing on consumers' seemingly insatiable appetite for beef patties sandwiched between a bun.

For fine-dining chefs looking to beef up sluggish sales in a down economy, it's the go-to menu item, dressed up with artisan cheeses, perhaps a garlicky aioli and a smattering of wild truffles.
Read more

Mexican Passover Cooking Demonstration at Rosa Mexicano

By Mel Fabrikant Saturday, April 03, 2010, 05:12 PM EDT

Rosa Mexicano Rosa Mexicano Executive Chef Dennis Lake presided over a Mexican Passover Cooking Demonstration on Saturday morning, March 27th. Welcomed by Sheree Wu, I was escorted to the back room where the cooking demonstration was to be held. It was there that I met affable Executive Chef Dennis Lake. On each seat was a preparation sheet of the items to be demonstrated, the ingredients and the preparation. Read more

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Glazes for Ham, Rubs for Lamb Impart Flavors for Spring

By Caroline Dipping Saturday, April 03, 2010, 10:22 AM EDT

Just as Peeps and chocolate bunnies are de rigueur in Easter baskets, so is a leg o' lamb or a half ham the quintessential centerpiece for a spring feast. And because these meats are holiday fare, they need to be dolled up in their prettiest — and tastiest — finery.

For ham, you want it to shine bright with fruity glazes. As the good editors at America's Test Kitchen say, "A cured ham without a shiny, sweet glaze is like a hug without a squeeze: incomplete." Read more

Spring Cocktails To Match Your Easter Egg - featuring the season's brightest colors!

By Paramus Post Tuesday, March 30, 2010, 09:46 AM EDT

Spring Cocktail As spring is upon us, it’s time to celebrate warm weather, sunshine and lots of color.

While your family is decorating this year’s Easter eggs, bring the adults together to enjoy a festive cocktail, courtesy of today’s leading mixologists. These drinks are sure to impress your guests and dress up your Easter dinner.

We also have great spring cocktail tips from master mixologist, Milo Rodriguez. By following his tips, you can entertain like a pro – and still find time to enjoy the season’s festivities.

Tips from the pros:
Read more

NJRA Taste-Tests Jersey Seafood With Secretary Fisher

Mushroom Side Dish Is Almost a Meal Unto Itself

The Creative Coolness of Homemade Ice Cream

350 Best Salads & Dressings

Salute to Salsa

The Complete Root Cellar Book by Steve Maxwell and Jennifer MacKenzie

Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl

Little Italy Farmers Market a Foodie Dream

Warm weather is coming! Learn how to cut your calories but keep the flavor with hundreds of simple substitutions.

Substitute Teachings

Lunch at the Bergen Room, Bergen Community College

Burgers Help Upscale Joints Cut the Mustard

Mexican Passover Cooking Demonstration at Rosa Mexicano

Glazes for Ham, Rubs for Lamb Impart Flavors for Spring

Spring Cocktails To Match Your Easter Egg - featuring the season's brightest colors!

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