In response to New Jersey’s COVID-19 pandemic guidelines, Cape May is opening businesses and services gradually. Learn more

CapeMay.com Blog

Tag: The Persnickety Chef

Feeding a Bunch with Brunch

I didn’t invent the concept of brunch, but I have warmly embraced the idea throughout my career. While not containing the same pomp and fanfare, the home holiday brunch can still be a major sensory sensation.

Chowda’ Chat

Chowder may be my favorite type of fall soup. Rich and hearty, chowder can be enjoyed as a soup or a meal unto itself. What constitutes chowder is often debated.

Anatomy of a Sandwich

Even with the humblest of foods, the sandwich, the quality of the ingredients matters. Recipes for Grilled Herbed Goat Cheese on Brioche with Homemade Tomato Jam; Fig and Gorgonzola Panini; Farmhouse Cheddar on Sourdough

Sole Searching

These flat denizens of the deep do have one major similarity besides both eyes on one side of the head and that is that they all can be cooked interchangeably in recipes.

Season Like A Pro

Buying the best chicken and roasting it perfectly without seasoning makes as much sense as buying a ’67 mustang for trips around the block to the local WaWa. Recipes for Tarragon Chicken and Chicken Marsala

Lily of the Kitchen

The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach Salad with Shallot-Sherry Vinaigrette, Goat Cheese Leek and Tomato Tarts

Collard Greens

The South Shall Fry Again

Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It is time to dust off our skillets put down the McNuggets and get back to the kitchen. Try recipes for Fried Chicken, Collard Greens, and Buttermilk Biscuits