What’s Cooking

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.