Either the New Jersey winters are getting colder, or I’m getting older. Either way, spending time outdoors from late November through early March is not an option anymore. There is nothing going on outside of my house that is so tempting that I would brace the 25-degree weather for. So I tell my friends I’m...

Would you believe me if I told you that everything on the plate pictured above was freshly caught or grown in and off the coast of NJ? From the tuna to the rice, this dinner is 100% Jersey delicious. Growing up, I earned the nickname Sammy The Seal at the age of 3, thanks to my ability to slurp down sushi like it was...

I clearly remember the day my parent’s cut me off from my Easter basket. It was a sad day… one void of hollow bunnies and caramel filled eggs. I was in high school, but I certainly wanted to cry like a child. Why would anyone stop this wonderful tradition of plying their child with sugary snacks? Beats me… Growing up,...

I eat the same thing for breakfast every morning, I always have something delicious for dinner planned, but lunch… lunch has always been a meal that evades me. I have never been able to plan for it, because what if there are dinner leftovers? My aversion to food waste has made it difficult to plan for a meal that can...

The first country I ever visited abroad was Spain. We spent 10 days on the beaches of Barcelona, letting our taste buds be our guide. Catalan food differs from that of the rest of Spain, due to the influence of French cuisine and the proximity to the ocean. For example, cannelloni, rustic stews and shellfish were all...

Growing up, Thanksgiving celebrations were always different. Every year there were different faces at the table – and sometimes it was just the four or five of us. Sometimes it was a whole turkey, others, a stuffed turkey breast. But one thing that does remain constant, year after year, is the soup. Rice soup, to be...

Toward the end of August, I start to freak out about the fact that I haven’t cooked enough corn and tomatoes. On the fear scale, it’s not at the top (definitely below scary, aggressive wasps), but it certainly gets me moving to the farmers market quicker than I’m used to moving. I know there will come a time when...

Some days in the kitchen are a bit more adventurous than others. I’ve wanted to put into action the ricotta recipe I got from Cherry Grove Farm’s cheese class, AND I had the chance to grab some tasty Hun Val Dairy Farm’s single-source, non-homogenized milk from Brick Farm Market. So it was simply foodie fate. I am not...

When is a salad no longer a salad? I was inspired by this dish (and thought-provoking concept) from the Canal House kitchen recently. “We were about to make a ‘chef’s’ salad of sorts for lunch today, but switched gears when we noticed the big russet potatoes in the bin on our kitchen counter. Yes, still a salad, but...

The calendar may still indicate that it’s winter, but these beautiful 50, 60 and even 70-degree days have me cooking like its springtime! Lamb is a spring staple in our home, and Cherry Grove Farm has a great offering of cuts and sausage. I don’t know that too many people have ever had merguez sausage, but it’s a kind...