NJ Flavor

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Make Pasta Amazing with this Foodie Find: Bottarga Di Muggine (Cured Mullet Roe)

December 8, 2018

Where we found it: Eataly NYC Downtown

Last year, our au pair from Sardinia, a little island of Italy, brought home grated cured mullet roe from her trip to the city with friends.

“This is from my hometown!” Giulia told us, taking out a little jar of Bottarga Di Muggine. The next day, she made a simple dish of spaghetti with asparagus, sprinkling each bowl with a spoonful ...

Introducing NJ Flavor!

Welcome to NJ Flavor, the newest section on TAPinto.net.

Here we’re exploring tastes of the Garden State with stories and videos about the foods we love, from the hottest trends to hidden gems, the stories behind our favorites, destinations, awesome ingredients, events and festivals and, of course, great recipes.

This is the second TAPinto.net franchise for owner Jackie Lieberman, who ...

These NJ Church Volunteers Turned Homemade Soups into a Foodie Destination

At this Saturday’s annual Christmas Shoppe and Soup Fest at Cranford United Methodist Church, it’s the soup that’s expected to steal the show.

Adding a soup festival component to the yearly fundraiser was the idea of church member Jo Ann Allen, according to Holly Walker, one of the “soup ladies” who volunteers to help cook about 35 gallons homemade soups at each ...

How to Make Perfectly Crispy Little Latkes (Even if You’re Cooking them Ahead of Time)

Hannukah 2018 starts the evening of Sunday, Nov. 2. You can get a head start on these traditional potato pancakes by pan-frying them the day before. Reheat them in a single layer at 400 degrees Fahrenheit until hot, about 10 minutes.

The trick to latkes that stay crispy? Let them dry on a rack, instead of a pile of soggy paper towels. They cool quickly, so if you're serving them the same ...

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