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Casey Barber

Casey Barber

Slice Contributor

Slice NJ contributor Casey Barber is the editor of Good. Food. Stories., a freelance food writer and recipe developer, and author of the cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats.

Casey Barber is a freelance food writer and recipe developer as well as the editor of Good. Food. Stories., an online magazine focusing on food from a storyteller's perspective. She's written about everything from homemade Cheez-Its to down-and-dirty dive bars to beloved regional junk foods for Gourmet Live, ReadyMade, iVillage, DRAFT, and other print and online publications. Though her western Pennsylvania upbringing will always make Casey crave Primanti’s sandwiches, kielbasa, and Yost’s gobs, she is happy to now call northern New Jersey—with its famed deep-fried hot dogs known as “rippers” and the original White Manna sliders—home.

  • Website
  • Location: Clifton, NJ
  • Favorite foods: spaghetti carbonara, lobster rolls, and reuben sandwiches (with extra coleslaw for kicks)
  • Last bite on earth: kolbassi (as we call it in Western PA), sauerkraut, and mashed potatoes all mushed together

Morristown, NJ: Millie's Old World Unites Two Ovens Under One Roof

Millie's Old World, a snazzy new spot on Morristown's main drag, has not one, but two types of ovens. The first, a wood-fired import from Naples, is capable of churning out Neapolitan pizzas in 90 seconds flat; the second, a coal-burning oven, yields a chewier (but equally flavorful) crust. Why not pick just one style of pizza? According to Marlene Carrabba, mother of sibling owners Vince and Brandon, her boys each had a favorite and couldn't choose between the two. So, in true Jersey style, they went with both. More

Whitehouse Station, NJ: Fried Calamari and Crispy Crusts at La Casa Bianca

Aghhhh, now I will only be able to refer to them as "bungs" from now on! You're killing me here. Other than these tasty mental images you're serving up now, I truly enjoyed it as a topping - I'm a fan of seafood on pizza in general, and this was fried up nice. It even passed my cold-pizza-for-lunch-the-next-day test.

Whitehouse Station, NJ: Fried Calamari and Crispy Crusts at La Casa Bianca

Oh, Adam, I know. I'm sort of scarred for life after that piece, but I try to put it aside and enjoy calamari at "safe" places now. Anything that might be from-a-Sysco-bag squid is a no-go.

3 Delicious Alcohol-Free Citrus Drinks to Make at Home

I'm not sure how I feel about your mother's cantaloupe-ripening method, but I can definitely get behind the salt and spice you're adding to the Bird Dog. As always, you know what I like.

A Pizza My Mind: Comfort Me with Black Olives and Pineapple

Ladies and gents, there's only so much of me to go around! Perhaps I should have warned my husband that a few marriage proposals might be headed my way with this post... maybe instead of a "Best Friends" necklace that snaps in half, we can get a pizza necklace and all wear a slice of the pie.

And Golden Palate, I would share that green olive and pineapple pizza with you. My place at 8?

Red Bank, NJ: Front St. Trattoria Rises to the Occasion

The crust itself isn't actually stuffed with cheese, but rolled in on itself a few times to make a huge, chewy, soft, yeasty breadstick-like crust for the "bowl" of cheese and whatnot inside. My mind kept saying "stuffed crust" because that's what Pizza Hut has brainwashed us to think, but it's not!

Serious Eats Neighborhood Guides: Mandy Oser's Upper West Side

Oh, the Telepan burger - I used to sneak over there for lunch when I worked near Lincoln Center. It was the best hour of my miserable work week.

Daily Slice: Pepperoni Roll at Paterson, NJ's Center City Pizza

@Jim, there *is* some mozzarella in the roll - you can see it oozing out in bottom half of the roll in the top picture. The "Flemish" building in question was originally the Paterson Post Office (now used as additional courthouse offices).

And @monopod, Center City also calls these "stromboli rolls" - they've got the usual elongated profile instead of the crescent moon of a calzone. I grew up in western Pennsylvania and miss the oversized versions from Mancini's or Sunseri's in Pittsburgh's Strip District... I'll report on those after a trip home for the holidays.

We Try The New Candy Corn Oreo As It Attempts To Merge The Candy-Cookie Divide

"You smell the candy corn before you see it" should be the tagline to a candy corn horror movie.

Daily Slice: The Campagnola at Springfield, NJ's Saporito

Paulie, glad you liked it - I had the bruschetta slice during my visit as well and had the same reaction. The pesto's really fresh; I think that's what makes it work. I plan on eating my way through every pizza at Saporito over the next year or so.

Neptune, NJ: Learning to Love Pete & Elda's Cracker-Thin Crust

Patience, grasshoppers - I promise that both Vic's and Vesuvio will have their time in the sun. (Or in the oven, as the case may be.)

Gadget: The Citrus Juicer Edition

I'll cop to having six different kinds of juicing mechanisms in my house, and apart from my 1970s Sears electric juicer (please don't die, Sears juicer, I love you), the Chef'n squeezer is the next best thing.

American Classics: Strawberry Pretzel Salad

Interesting that this salad is considered Southern! I remember it fondly from post-church service potlucks and family gatherings in western Pennsylvania, and always assumed it was some bastardization of an Amish dessert.

Daily Slice: Queen Margherita, Nutley, NJ

Adam, whenever you want to go, I'm ready. But I might just eat the entire bread basket while you have your pizza.

Gadgets: The Beverage Barricade

Donna, I can't believe you weren't writing this column sooner. Gadget heaven, indeed! I'm looking forward to your thoughts on the usefulness (or lack thereof) of the banana slicer.

Taste Test: Bottled Ranch Dressing

Whew - my plain-Jane husband asks for Ken's ranch dressing by name, so it's the only bottled stuff we keep in the fridge. He'll feel so validated by these results!

Daily Slice: The Absolut Pizza at Villa Roma, Clifton

Thanks, Adam! As a longtime Slice/SE fan, I'm excited to join the team.

Serious Eats NYC-Maine Road Trip: Suggestions Please!

The Old Timer in Clinton, MA just outside of Worcester - if only so you can gaze upon some seriously old-school decor and a neon turkey in the window.

What's Your Favorite Gas Station Convenience Store for Snacks?

Also from western PA, and my love for Sheetz (especially the Shmuffins and their excellent selection of local candy) knows no bounds. Gardners Meltaways FTW.

A Sandwich A Day: 'The Pittsburgh' at Rye House

Agreed, it IS satisfying - but why did they go with a mayo-based slaw? The vinegary stuff at Primanti's might be my favorite thing about the sandwich. (OK, a half pound of kolbassi might be more of a favorite thing.)

Lobster Rolls from the Lobster Shack in Cape Elizabeth, Maine

Red's is fine, but I'm with Robyn: the lobster shack at Two Lights takes the crown. And the lighthouse view deserves special mention - if it was good enough for Edward Hopper, it's good enough for me.

Critic-Turned-Cook Strikes Out At Ballpark Tasting

So is poutine the new hot ballpark food everywhere? Citi Field's Box Frites just introduced "Disco Frites" to the menu this season - gravy, cheddar, curds, and a sprinkling of red pepper flakes - for $10.75. Ouch on the price and they could use more gravy, but they'll fill you up.

Who Makes the Best Buffalo Wings in New York?

drmoze, I miss Scruffy Duffy's wings too, although I'm still partial to Blondie's. (It doesn't hurt that I can get gravy with my fries there too.)

I'm also a fan of the wings at Bayard's Ale House down on Hudson St. - and the accompanying homemade blue cheese dip.

Gadgets: Candy Thermometers, Digital and Not

Thanks for the tip - I love my regular digital thermometer, but have been squeaking by with a very old candy thermometer for all my sugar experiments over the past few years. Why did I not think to look for something like this earlier?

Blogspot or Wordpress?

We use Wordpress for our blog (http://www.goodfoodstories.com) and love the easily customizable templates. It's so simple to make your blog look professional and host a wordpress template through your own URL/host.

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