Category Archives: Features
Stories about South Jersey food
Tiramisu Gelato
When a museum in Bologna, Italy, is built to pay homage to gelato, you know that’s one special treat. But there’s no need to travel there for a taste of the centuries-old ice cream-like dessert when you have chef Robert Bennett (see step 3) of Classic Cake to whip up a batch of tiramisu gelato [...]
Read MoreThe color PURPLE
By this point in the summer, roadside farm markets and the yield of many home gardens include an aubergine-hued vegetable: eggplant. One of the more popular vegetables in the world, eggplant is a staple of Italian cooking and the base for many delicious recipes. Selecting a good eggplant is easy. Stick with smaller, immature eggplants, [...]
Read MoreSwirly Cherry and Yogurt Ice Pops
INGREDIENTS: • 4 cups pitted Bing cherries • (Optional: 2 cups each bing cherries and rainier cherries) • 1 cup frozen lemonade concentrate • 1 cup low-fat vanilla yogurt DIRECTIONS: • Combine bing cherries and 1 cup lemonade concentrate in food processor and process until smooth. Set aside. • Pour mixture into popsicle molds, alternating with spoonfuls of yogurt. Using a wooden skewer [...]
Bada Bing
The little red jewels are ready for the pickin’ and there are plenty of places in South Jersey to get your mitts on the stone fruit that delights many a dish. We like to use them incorporated in sauces, preserves, jams and salads. They also can be used in cherry pies and tarts (though we like the sour-tasting Montmorency cherry for those [...]
Read MoreHere’s the SCOOP
Dippy’s Custard 245 Bridgeton Pike (Route 45) Mantua • (856) 468-4441 Dippy’s offers more than 25 flavors of homemade hand-dipped ice cream and eight flavors of water ice. All of its sundae toppings and waffle cones are also homemade. Dippy’s daytime menu includes hamburgers, hot dogs and soft pretzels. The homemade ice cream cakes are a local favorite. Kayla’s Kustard Corner 1127 White [...]
Lamb, ho
While there are certainly plenty of choices for Easter dinner’s main course — glazed ham, prime rib, crown roast — a leg of lamb is probably the one with the most tradition behind it. Lamb references in Christianity go back to the book of Genesis. Some believed lamb to be a lucky omen and the [...]
Herbalicious
6 Must Have Herbs Imagine how bland food would taste without herbs. Pizza would lack pizzazz without spicy oregano; salsa would drop its kick without a dash of cilantro and, even sadder, we wouldn’t have fragrant pesto at all if not for fresh basil. Whether you grow them, buy them, snip them, chop them, use [...]
Sample day: A Free for All
What is it about the prospect of getting something for free that makes us lose our minds? Mention “free” and at a minimum, you have everyone’s ear. What actually is of- fered for free decides what happens next. So let’s take free food. Free food has the power to turn us all into foraging rac-coons [...]
Read MoreThe taste of love: Wine and Chocolate
By Dr. Gary C. Pavlis Dr. Pavlis is a Rutgers Extension agent and member of the Garden State Wine Growers Association. I think it is a given that during the Valentine’s holiday season anyone with even a smidgen of romance will require wine and chocolate. But many of us do not think of them together, [...]
Read MoreBrio Executive Chef Ahmed El worked for P.F. Chang’s and Bonefish Grill
Before joining the Brio team in 2003, Executive Chef El worked for P.F. Chang’s and Bonefish Grill. Chef El is excited to bring delicious, “fresh-as-it-can-be,” quality food to diners at Brio’s Marlton location. His philosophy: ‘Never compromise the freshness and quality of the food being served.’ IN THE KITCHEN JE: Who would make a better [...]
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