Chef Joe Brown opened the popular Melange Café on Chapel Avenue in Cherry Hill in 1995. Over the years, the cozy restaurant was known for its crab cakes, jambalaya, bread pudding, crab cheesecake and ...

In Frank Herbert’s Dune, there exists a powerful drug cherished by the known universe for its psychotropic properties, its time-alerting abilities, and its extreme rarity. It’s called spice melange, ...

On the Charcuterie Board ($14.50), cheeses and meats had intrigue and plushness, and married well with both the toasted bread provided and the snap-fresh, blistered flatbread already on the table. For ...

Michelin-starred chef Elias Taddesse is no stranger to thinking outside of the box—it’s what got him from working in high-end global French kitchens to launching bold Ethiopian fusion restaurants ...

Shrimp and grits, a traditional Southern comfort dish elevated to lofty heights by chefs like Colin Flynn at the Brandon House in York, S.C., and John Besh at Luke in New Orleans, isn’t a dish you see ...