WINTER 2015 TABLE OF CONTENTS

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
12 IN SEASON
14 HEALTH: GINGER
16 CREATIVE ENERGY
18 WHEN THE STARS MAKE YOU DROOL
A taste of pasta e fagioli
22 MEET THE SMITHS
The restaurant group that re-imagined
Asbury Park
29 TRAVEL & FOOD
 
30 UNDER THE ARCHWAY
Why Barcelona’s La Boqueria is one of the world’s most loved
32 TO CHATSWORTH
An ecologist visits the capital of the Pine Barrens
35 MONASTIC WINE IN ITALY
A visit to a 900-year-old abbey
38 OVER THE HILLS &
THROUGH THE FARMS
A cyclist eats well on the Tour de Farm NJ
40 ADVENTURES IN A GROCERY STORE
Finding Korea among piles of bean sprouts
42 ROAD FOOD
Dining stops worth making along I-95
47 STORY OF A DISH
Celery Root Velouté with
Poached Barnegat Oysters
51 EJ FOR KIDS
52 ADVERTISER DIRECTORY
56 LAST BITE
RECIPES
13 BLT EGG & CHEESE SANDWICH
15 CARROT GINGER SOUP
20 PASTA E FAGIOLI
35 MEE-YUK GUK (Seaweed Soup)
48 CELERY ROOT VELOUTÉ WITH
POACHED BARNEGAT OYSTERS
51 SWEET LASSI

 tocEJwin15

COVER:
Vegetable art.
Photograph by Altafulla (Shutterstock)

RIGHT:
Chocolate-covered strawberries at La Boqueria market in Barcelona.
Photograph by John Grossmann

 

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