| Jun 26, 2013
| 4:36 AM
Nothing says summer like a fresh salad served al fresco.
Pack your picnic basket with a bottle of wine, a fresh baguette and one of these summery salads, favorites of local chefs. From a simple concoction of crab and cantaloupe to an intriguing mix of...
| Apr 10, 2013
Southern fried chicken has long preened in the cultural spotlight, thanks in part to such notables as chef Edna Lewis, TV's Paula Deen and one Kentucky colonel named Harland Sanders. But a new bird is rising out of the East — the Far East —...
| Mar 20, 2013
| 11:42 AM
Any foodie will tell you freshness matters. Same holds true for beer. When what’s in your glass was made on the premises, or by a nearby brewer on behalf of the establishment where you’re sipping your suds, it’s bound to taste better...
| Mar 20, 2013
| 12:30 PM
Q: What's the best way to cook a thick pork chop?
A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly.
Brining was originally used as a means of preserving meats and other perishables. Since...
| Mar 21, 2013
| 4:26 PM
March is national nutrition month, which means that you need to be getting the nutrients that your body needs to stay healthy. So remember to get 3-Every-Day to keep your body happy and healthy.
Hello this is your Somerset County Dairy Princess,...
| May 23, 2013
| 7:47 AM
Jumbo Lump Crab Cake
• 4 pounds fresh jumbo lump crabmeat
• Approximately 35 finely ground Saltine crackers
• 1/4 cup fresh chopped parsley
• 3-4 eggs, beaten
• 1 cup heavy mayonnaise
| May 24, 2013
Q: Where do they pull pulled pork from?
—Sal Spadafora, Hoboken, N.J.
A: Pulled pork is pulled from the pork shoulder.
The shoulder can be divided into two basic parts. Nathalie Dupree and Cynthia Graubart call them the "Boston butt" and...
| Mar 20, 2013
Brunch — an easy, agreeable way to entertain — sure pleases all generations in our family. Especially when the gathering includes eight or more guests — the norm in our house on Easter Sunday.
My favorite dishes leave me time to hunt...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| May 21, 2013
| 8:00 AM
Looking for a cool way to beat the heat? And you want flavor and color too? Oh, and you want it in under an hour. I have one word: gazpacho. This refreshing summer soup is typically made from a puree of garden-fresh tomatoes and vegetables, dried bread, a...
| May 14, 2013
Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe...