Recipes

Out East Foodie’s Autumn Panzanella Salad

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.

Late Summer Harvest Caponata

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.