Excerpted from Dishing Up New Jersey by John Holl. (Photo by Amy Roth, used with permission from Storey Publishing) A
(Photo by John Valls) I cook from my heart and soul and often find inspiration for recipes from my childhood
(Photo by Jon Page) This is a sandwich that has it all. The sweet, hot, sour, garlic and umami ingredients
(Photo courtesy the Brewers Association) Cindy Cox-Siedlarz considers herself a crafty person, skilled at creating costumes, scrapbooking memories and crocheting
(Photo by Jon Page) Because I was raised in Germany, this classic combination of pork and apples holds a special
(Photo by Jon Page) Cucumber can be a difficult flavor profile to isolate, never mind to add to a beer
(Photo by Cinzia Reale-Castello) Mussels, like many beers, are delicate in flavor and texture but when mixed with big flavors
Brewers continue to experiment with specialty ingredients, pushing the boundaries of flavor. Since a good beer deserves a good meal,
(Photo by Jeff Quinn) When you see the word albañil, or “bricklayer,” grab a napkin. “Bricklayer,” in culinary lingo, means
A dessert worthy of the word indulgence, cheesecake has an earned reputation of being hard to make but worth the