Counting our Lessings
Long Island’s first family of hospitality celebrates 125 years in the food service industry.
Chef & the Farmer
Kinston, North Carolina’s food evolution starts at this table.
Teach a Kid to Fish at Captree’s Annual Snapper Derby
Ready your rods for the Snapper Derby at Captree State Park!
Backstage with Dave Matthews Band
The socially conscious songster eats local on the road.
Katie Lee
A country girl, Katie Lee is as true to her Southern roots as she is exhilarated by the abundance of her newfound Hamptons home.
Robbie Vorhaus
Follow your heart, be happy, change slowly and maybe try your hand at making bagels.
Objets d’Art
The art of collecting oyster plates.
2015 EDDY Awards: Our Acceptance Speech
Thank you to our readers and our Edible family for helping us earn a collective 6 Eddy Awards last week.
SUPER BOWL RECIPE: Buffalo Clam Dip
As the wife of a clammer, I am perpetually on the lookout for clam recipes. I have perfected several over the years: Long Island clam chowder, white clam sauce and baked clams, in particular. • Photograph by Doug Young
Edible Long Island Publishes Its Second Issue; Check It Out!
Pour yourself a warm cup of tea, stoke the fire and settle in with our winter issue of Edible Long Island. From Oyster Bay to the Great South Bay, this issue is chock full of warmth and goodness.
Latkes…for Thanksgiving?
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.
Back of the House, Chefs & Cooks, Eat, Fall 2013, Foodshed, Local Heroes, Online Magazine, People, Places, Restaurants
Tom Schaudel
Long Island’s busiest restaurateur keeps on truckin’.
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