FALL 2011 Table of Contents

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CONTENTS
FALL 2011

a cook's delight

COVER: Casa de la Playa,” a painting by Maricel Presilla’s father, Ismael Espinosa Ferrer, graces Zafra, Presilla’s Hoboken restaurant.

THIS PAGE: A cook’s delight at Ultramarinos, Hoboken Photographs by Joseph Corrado

RECIPES

8 Broccoli Rabe Mineste
9 Creamy Polenta Marbled with Goat Cheese
13 Heather’s Lima Bean Stew
14 Infused Vinegar, Shrub
28 Braised Calabaza with Cuban Sofrito and Almond
33 Wild Mushroom, Potato and Turnip Cakes with Sage Sauce
4 AT THE TABLE
5 CONTRIBUTORS
6 TIDBITS
8 IN SEASON
10 HEALTH
12 INGREDIENT: LIMA BEANS
14 KITCHEN CUPBOARD
CAPTURE THE MOMENT
Infusions preserve the flavors of our agricultural bounty.
17 2011 PICK-YOUR-OWN GUIDE
22 FOOD FOR THOUGHT
SIMPLE VISION
Gustav Stickley was an early proponent of farm-to-table dining.
26 COOKING FRESH
HOMEWARD BOUND
Maricel Presilla has a wealth of experience to draw from when she cooks.
30 FROM THE LAND
WALK ON THE WILD SIDE
A pot of gold (lightly sautéed) from the forest
37 LIQUID ASSETS
RETHINKING CHARDONNAY
It’s time to give a much-maligned wine another taste.
42 2011 EAT LOCAL DINING GUIDE
50 EDIBLE TRADITION
CIDER HOUSE RULES
Apples have been at the core of Delicious Orchards’ business for 100 years.
54 ROAD TRIP
JERSEY CITY: THE NEXT GENERATION
With flavors old and new, Jersey City is a food lover’s adventure.
60 FRESH POUR
CRYSTAL CLEAR INFUSION
A new take on the traditional Bloody Mary
62 FRESH SPIRIT
HEADS UP, BIG BOYS
Craft brewing is on the rise in the Garden State.
67 EDIBLE KIDS
68 ADVERTISER DIRECTORY
72 LAST BITE
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