Believe it or not, things just got even saucier at Princeton’s Hoagie Haven. The culinary hotspot has recently started bottling and selling Sanchez Sauce, the staple ingredient in its legendary – and aptly named – Sanchez Sandwich. A fresh Italian roll filled with chopped chicken cutlet, fries, mozzarella sticks, and American cheese, the Sanchez Sandwich is beloved both near and far for its lively sauce that combines the kick of hot sauce with the creamy flavor of honey mustard. more

Most people wouldn’t expect a former educator to establish a distillery, but for Randy Pratt, there was a connection between the two worlds.

By Sarah Emily Gilbert

You could say that Randy Pratt was born with the will to learn. After many years vested in education as a teacher, administrator, and instructor on the collegiate level, he was well equipped to overcome the learning curve that came with opening up a distillery. Although he was a newbie to the distilling industry, Pratt was a veteran in the classroom. So, he signed up for several workshops and a distilling class at Michigan State University until he was ready to open up Great Notch Distillery in Bergen County.

“Every part of [launching Great Notch] has been a learning experience. Being a one-man show, you get to learn all aspects of the business and take the bumps and bruises that go with it…the paperwork itself is daunting. I have terrific friends and family who pitch in when I need help. It certainly has been a challenge. One that I’m up to conquering.” more

Credit: Evan Sung for The New York Times

Chef David Tanis will appear at Princeton Public Library on Thursday, November 12, at 7 p.m., to discuss his new cookbook One Good Dish (Artisan $25.95). Offering 100 one-dish recipes that epitomize his no-fuss approach to comfort food, One Good Dish is the chef’s first non-menu cookbook.

According to a starred review in Publishers Weekly, David Tanis “turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis’s whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more …. His chapter titled ‘Eating with a Spoon’ centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley …. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please.” more