FALL 2015 TABLE OF CONTENTS

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
16 IN SEASON
18 HEALTH: TURMERIC
20 GROWN WILD
22 FOODISTORY: PURPLE TEMPERANCE
26 FOOD AS MEDICINE
In New Jersey and elsewhere, patients are learning to look beyond the medicine cabinet
32 THE RETURN OF NEWARK CIDER
Jersey Cider Works aims to create a craft cider for the people, plus meaningful jobs
40 NOT JUST A COLLEGE TOWN
New Brunswick—and its restaurants— are getting better all the time
49 STORY OF A DISH
Pumpkin and Chocolate Bread Pudding
53 2015 WINERY GUIDE
64 THE WINE GROWERS
Heritage Vineyards has transformed into one of the state’s best
70 EJ FOR KIDS
75 ADVERTISER DIRECTORY
80 LAST BITE
RECIPES
17 Fresh Bok Choy Salad
19 Superfood Truffles
50 Pumpkin and Chocolate Bread Pudding with Applejack Butterscotch and Pumpkin Spice Milk Foam
70 Apple Crisp

tocEJfall15

ABOVE:
Fruit on the vine at Heritage Vineyards.
Photograph by Amy Roth

COVER:
A Negroni at Clydz, made with gin, Campari, sweet vermouth, block ice and orange zest.
Photograph by Karin Belgrave

 

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