HOLIDAY 2014 TABLE OF CONTENTS

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
12 IN SEASON
14 HEALTH: GOAT CHEESE
16 THE YOUNG FARMER DIARIES
21 GROWN WILD: GIFTS OF NATURE
24 MADE BY HAND
A chocolatier in Clinton recreates the sweet taste of Belgium
30 ROOM AT THE INN
Main Street Manor’s Donna Arold reflects on hosting the holidays
34 GOLD STANDARD
A primer on buying good olive oil
40 THE BOTTLENECK
New Jersey dairy farmers still have no way to make direct sales
48 EATING AROUND THE GREEN
Enjoying the holidays in historic Morristown
57 STORY OF A DISH:
Wilted Kale and Brussels Sprout Salad
61 KABOBS AND PLOV
Shirin Cafe serves up one of Jersey’s rarest cuisines: Uzbek
65 EJ FOR KIDS
66 ADVERTISER DIRECTORY
72 LAST BITE
RECIPES
13 Rutabaga Tart Gratin
15 Goat Cheese, Fig and Arugula Pizza
22 Hand Salve; Hair Tonic
32 Christmas Conserve; Christmas Crescent Cookies; Chocolate Mint Brownies
38 Pecorino Romano Spread; Sicilian Lemon
and Garlic Vinaigrette
58 Wilted Kale and Brussels Sprout Salad

 tocEJhol14

COVER:
Belgian praline at Chocodiem.
Photograph by Michelle Montgomery

RIGHT:
Fruit pâte à choux from The Artist Baker, Morristown.
Photograph by Christian Schuller

 

Comments are closed.

Facebook

Twitter