Writer Sylvie Bigar reflects.
Can’t make it to the Greek islands this summer? No worries; you can still enjoy their flavors at Calissa in Water Mill.
The restaurant’s massive wood-burning oven is, rightfully, the star of the show.
A taste of the Amalfi Coast in Southampton.
In Valencia, a rice-centric culture with respect for the past and an eye to the future.
A big French name takes over a corner in Bridgehampton.
Twisted vines hail the spring breeze as I pass meadows and wineries on my way to meet farmer Anthony (Tony) Babinski, 81, in Watermill….
Delivering a delicacy to the Hamptons requires style and stamina.
A distinctly Gallic stew bubbles in East Quogue. • Photographs by Lindsay Morris
A sustained effort by a Bridgehampton farm family brings a Jewish bread to the East End.
From raviolis to dumplings and turnovers, every culture has found a way to wrap deliciousness in dough.