Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.
This year, home cooks can pick up their latke ingredients local-style, at their neighborhood farmers market. Long Island potatoes, onions, eggs, apples and honey will all still be available and plentiful.
Your once-in-a-lifetime chance to make matzoh stuffing has finally arrived.
I was tasting, sipping and photographing Long Island’s best food and drink while talking with like-minded strangers and friends. As I took a bite of the candied bacon strip that was in my dickens cider by Roots Bistro Gourmand, I locked eyes with my friend T.W. Barritt, a contributor to Edible Long Island and author of the blog Culinary Types.
From 40-year-old Italian family restaurant pop-ups to perennial polyculture, here’s what caught our editors’ eyes this past week.
My original intention was to make a butternut squash risotto, but these darling Seckel pears stole the show.
Long Island’s busiest restaurateur keeps on truckin’.
During the holidays my grandparents would make a caponata with the consistency of a dark brown relish; it tasted sweet and savory. This would accompany the antipasto: cured meats, olives, pickled vegetables and mushrooms, artichoke hearts, hot peppers, fennel, cheeses and crispy Italian bread.
Dock to Dish, a community supported fishery, spears the future of sea-to-table by delivering sustainably harvested seafood to your dish within 24 hours of reaching the dock.
I wanted my own goat for the milk. Should that be so hard?
here is a light meal that was inspired by my taste of local watermelon gazpacho with Jonah crab; prepared by Chef Randy Santos of Navy Beach in Montauk. This dish will get your palates going, so loosen your belt buckles for the next wave of tastes for a cause.