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PAC’ing Full Houses for 13 Years and Much More

Natalie Cole, George Benson, Barry Manilow, Elvis Costello, Paul Anka, Brian Setzer, and Joan Rivers are just a few of the many big names that have performed at the Bergen Performing Arts Center (bergenPAC) since it re-opened the doors in fall of 2004. Formerly known as the John Harms Center, the PAC has been known as a leader in cultural ... Read More »

Food Talk

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and ... Read More »

Chase ‘N Our Face

When Chase Bailey was just 11 years old, he started his own cooking show: Chase ‘N Yur Face. Working with his hands in the kitchen, interviewing chefs, and acting in front of the camera have helped him conquer the challenges of his autism diagnosis. Together with his mom, Mary, he blogs regularly and films a couple episodes each month in ... Read More »

Chase Bailey’s Apricot Amazeballs Recipe

Apricot Amazeballs

Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face serves five Ingredients 15 whole fresh apricots 15 small mozzarella bocconcini 1 jalapeño, diced (optional) 1 c flour 1 Tbsp cornstarch 1-1/2 c soda water 1-2 Tbsp sugar* 1-1/2 qts canola oil *Sugar is only necessary if you’re making the Amazeballs as a dessert. Method Cut apricots in half ... Read More »

European Health Secrets

Beyond the Mediterranean

Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest ... Read More »

From Basque to Bordeaux

By Monica Parpal Tucked into the southwest corner of France, bordered by the Pyrenees mountains and the Atlantic coastline, lies the French region of Aquitaine. About the size of Belgium, Aquitaine (French for “land of water”) encapsulates diverse geographical, historical, and cultural characteristics. The terrain climbs skyward with imposing peaks to the south, descends into vinecovered landscape to the north, ... Read More »

New in Season: Horseradish

Horseradish is the cantankerous uncle of the mustard family. It’s wrinkled and tough, it thrives in harsh weather, and it’s incredibly stubborn. Wherever you plant it, it’s there to stay, and it will even bully nearby plants out of existence if you let it. But this summer, those who like a little heat on their hot dog or hamburger will ... Read More »

Brunch at City Perch in Fort Lee NJ - IPIC