Each sandwich is a stack of ingredients, painstakingly conceived and combined, that bears a unique name and is guaranteed to deliver a unique symbiosis of crunchy and squishy, sweet and savory, creamy and bready.
On Friday, March 21 at the Parrish Art Museum, three of our local winemakers will dish on the subject of “How Do You Bottle Creativity,” while pouring their wines for lucky attendees.
This is the time to buy apples at the Milk Pail, but there’s more than Macintoshes, Galas and Red Delicious.
Catamount is affordable, family-friendly close to Great Barrington, Mass. (our favorite small town away from our small town) and in the midst of the fantastic food and drink options of the hipster-meets-back-to-the-lander Berkshires. Here are 17 tasting tips, centered on Great Barrington, to consider on your next Berkshires getaway.
One resolution I made — and really want to keep — takes less effort than you’d think. And it starts with the blissful task of ogling gorgeous seed catalogs.
Venison wontons, quesadillas and osso buco. Try all these variations of this winter ingredient at the annual venison dinner at the Elks Lodge in Southampton this weekend.
Despite the easy case for eating more squid, this tentacled cephalopod can’t quite shake the joke factor. Naysayers read on.
The thrilling story of a Montauk fisherman’s rescue reminds us how dangerous food raising can be, and how grateful we are for everyone in our food chain.
With the Feast of Seven Fishes come and gone, East End cooks are turning to other year-closing cooking creations: from Long Island duck and New Year’s Eve oysters, to one Springs household that creates a from-scratch, smorgasbord of Japanese New Year’s food.
This time of year it’s particularly important to be well stocked on drinks supplies. So here are the 8 bottles of liquor (and mixers) — all made in the great state of New York — that will keep you and your loved ones in Manhattans through the New Year and beyond.
If summer is the season for working hard in the food and restaurant business, winter is the time when cooks and restaurateurs on both forks test new dishes, menus and promotions.
Peconic Bay scallops are always a dear treat. This season, even more so. With the season just-underway, baymen are reporting the Peconic Bay scallop catches as “spotty”: a major bummer following a string of bumper years that spoiled for fans of this tiny, tender mollusk.