A Riverhead rancher is reintroducing America’s largest mammal to the East End.
Recent Posts by Brian Halweil
Feeling uninspired in your Easter Egg dyeing? Consider what this Springs resident does. You will not believe the last two egg images.
We may still be waiting for our first asparagus and peas, but there is spring seafood aplenty coming out of our local waters. Here is some visual inspiration for what to look for at your favorite seafood shop.
The Daily Meal just published its top ten list for school lunch programs across the country. But it neglected to mention the secret ingredient–call her the school food whisperer–behind nearly half them.
When we launched Edible East End, our storytelling straddled the past and future. We swooned over centuries-old recipes for clam pie, the ingenuity of potato barns and Shinnecock beach plum recipes. But we also championed winemakers, dairies, oyster farmers and mushroom growers, part of the avalanche of start-up food businesses not before seen on these forks.
Each sandwich is a stack of ingredients, painstakingly conceived and combined, that bears a unique name and is guaranteed to deliver a unique symbiosis of crunchy and squishy, sweet and savory, creamy and bready.
On Friday, March 21 at the Parrish Art Museum, three of our local winemakers will dish on the subject of “How Do You Bottle Creativity,” while pouring their wines for lucky attendees.