We’re at peak cocktail in August on the East End. Especially this summer when it’s been cool and not buggy enough to sit outside and work up an appetite. Lexi Stolz, whose catering/concierge business, South Fork & Spoon, was featured in our High Summer 2014 issue, has easy delicious cocktail and hors d’oeuvre recipes quick at hand.
My daughter and I collected enough fruit to make the most delicious jam and gelato, and still had plenty left over to sprinkle on granola for breakfast.
For our High Summer Issue, Laura Luciano tells the story of her family’s regular full-moon outings to go crabbing on Quantuck Bay. The haul turns into a classic crab feast Italian style. Here’s her father’s famous recipe.
In our High Summer Issue, writer Kelly Ann Smith visited with chef Mathias Brodie of the Living Room Restaurant at ℅ Maidstone in East Hampton. In addition to serving up extravagant tacos, Brodie also loves kebabs. He let us in on some of his secrets. “It’s quite simple,” he says.
We had the pleasure of visiting with chef George Hirsch for our High Summer 2014 issue. He is a charming host in his kitchen and on TV, where is has his own show, George Hirsch Lifestyle, on public television
Thanks Paula Rosenthal of Just a Bite Desserts!
In our Low Summer issue, I visited with artist Dan Rizzie and his wife Susan Lazarus in their North Haven home for an In the Kitchen With feature. Photo editor Lindsay Morris and I had a great time with Dan and Susan
The East End has finally gotten its own rum. It used to be a staple out here, says Annette Hinkle, who visited Jason Cyril…
For Edible’s Low Summer issue, writer Kelly Ann Smith visited with the church members who run the East End’s biggest Greek Festival, the Hamptons Greek Festival, for a story about how they prepare all the food. And there is so much good food. Thanks to Xanthi Karloutsos, we can give you recipes for two favorites: moussaka and finikia. This year’s festival will take place July 10-13 at 111 St. Andrews Road in Southampton.
Simple is often best, especially with summer vegetables. We grow radishes in our raised beds every year, because they are easy to grow…
Each summer, Megan Peck’s family revisits a crowd-pleaser: Striped Bass Plaki, a favorite of her famous cookbook author grandmother, Paula Peck. They’ve made a few changes to the recipe to line up with the offerings of the Peconic Bay, substituting whelk, oysters and blue crab for the shrimp in the original.
How to celebrate our favorite Mexican/American holiday when avocados aren’t local and there’s that lime shortage? Out East Foodie Laura Luciano scoured the farmers markets (Riverhead is a favorite) local shops and fish stores to come up with some ideas.