While another week or so remains until local cherries arrive, followed by blueberries, raspberries and the remaining avalanche of fruit, we top, rinse and pack the red jewels into plastic bags destined for the freezer. They will form the flavor foundation of smoothies, top yogurt and breakfast cereal and oatmeal and be the cooling afternoon snack we’ll crave in July and August.
We are announcing the 10 Eggs Project. Over the course of the summer, we will give 10 Edible readers a dozen eggs each and ask them to show us what they make.
When those jolly green giant spears begin to frame every dinner plate, it’s sort of like a migratory bird’s return. “Ah, yes,” we say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”
When those jolly green giant spears begin framing every dinner plates, it’s sort of like a migratory bird’s return. “Ah, yes,” we might say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”
At a growing number of South Fork beer retailers, you can get a chip for a free beer whenever you buy Montauk Brewing Company.
On a recent trip to the Big Easy for the first week of JazzFest, we managed a whirlwind of food and drink stops. Consider this list your guide, whether you are there now or planning your next trip.
Getting through the off-season is sometimes a challenge. Even the most mild and protracted winter cannot eliminate the yearning for the rebirth that only happens in spring.
A non-interventionist winemaker wants to unify the region.
The East End’s oldest community farm carries on.
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.