Each summer, Megan Peck’s family revisits a crowd-pleaser: Striped Bass Plaki, a favorite of her famous cookbook author grandmother, Paula Peck. They’ve made a few changes to the recipe to line up with the offerings of the Peconic Bay, substituting whelk, oysters and blue crab for the shrimp in the original.
My most evocative dish is Long Island striped bass in a lavish preparation that honors my late grandmother, the accomplished baker, cook and author, Paula Peck.
Most of us don’t think about eating oysters during the holidays, or for that matter, in winter at all. But here in the Northeast, specifically on the East End of Long Island, oysters are at their tastiest.