High Summer 2016 Table of Contents

DEPARTMENTS
6 AT THE TABLE
8 CONTRIBUTORS
10 HEALTH: WATER
13 TIDBITS
21 IN SEASON: CORN
22 FIRST PERSON
77 STORY OF A DISH:
GARLIC-GLAZED HALIBUT
80 MELTING POT
86 EJ FOR KIDS
89 ADVERTISER DIRECTORY
96 LAST BITE
FEATURES
26 ICY CREAMY HEALTHY SWEET
Frozen sweets get a delicious makeover in a new book
30 THE SOUL OF AN ISRAELI CHEF
Meny Vankin cooks from the heart at Montclair’s Mishmish
36 MEET THE KITCHEN TWINS
Pint-size foodies cook up a healthy business
42 MAKING MEALS TO REMEMBER
One Jersey shore nonprofit—and local chefs—help children work through their grief in the kitchen
48 PERENNIAL PURSUITS
A South Jersey-based network of grassroots gardeners fights climate change.
55 THE EVOLUTION OF FARM-TO-TABLE
Behind many a stunning restaurant meal, there’s a farmer as well as a chef
61 2016 DINING GUIDE
72 FROM THESE ROOTS
Corinne’s Place is serving authentic soul food in the city of Camden while reaching and inspiring local youth

tocEJhiSum16

 

RECIPES
21 Corn
24 Nonni’s “Knochies”
27 Frozen Yogurt Bark
28 Berry, Lime, and Coconut Buttermilk Frozen Yogurt
29 Mexican Chocolate Fudge Pops
46 Johnny’s Garlic Shrimp with Sriracha Aioli
78 Garlic-Glazed Halibut, Summer-Style Ratatouille, and Herb Broth

 

ABOVE:
Sushi from Mahzu restaurant.
Photograph by Thomas Robert Clarke

COVER:
Garlic-glazed halibut over
ratatouille from Andre’s.
Photograph by Thomas Robert Clarke

 

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