Find out what’s cooking in New Jersey’s hottest eateries. Check out NJL‘s inside scoop on the best chefs, restaurants, and food in the area.
- Eggnog Ice Cream
from Walter Leffler of the Olde Mill Inn and Grain House Restaurant - Poached Shrimp with Tomato-Horseradish Consomme
from Nicholas Harary of Restaurant Nicholas in Red Bank - Potato and Leek Soup
from Scott Cutaneo, chef/owner of Equus in Bernardsville - Crispy Flounder with Japanese Dipping Sauce
from Michael Schulson, partner and chef of Izakaya at the Borgata Hotel, Casino, and Spa in Atlantic City - Grilled Halibut Fillet
from John Tocci of Water & Wine and La Griglia - Wasabi-Crusted Filet Mignon with Truffled Mashed Potatoes
from Jose Ronquillo of Ten East - Pan-Roasted Chicken with Chestnut Apple Stuffing
from Andre deWaal, owner of Andre’s in Newton - Peach Shortcake
from Chef Tom Carlin, proprietor of the Gladstone Tavern - Seafood Salad
from Ray Hughes, executive chef at Raimondo’s - Tiramisu
from Executive Pastry Chef Ralph Bencivenga of Bovella’s - Maryland Crab Cakes
from Executive Chef Edward A. Stone of Baltusrol Golf Club - Grilled Veal Chops with Vegetables
from Executive Chef Bill Dorrler of Due Terre Enoteca - Spaghetti Primavera
from Executive Chef Michael Cetrulo of Il Mondo Vecchio - Seared Dayboat Scallops
from Executive Chef Michael Haimowitz of Arthur’s Landing - Razzzburger
from Jemal Edwards, Chef at Brûlée, Atlantic City.