Westhampton-based Michele Martuscello’s sea salt business is taking off and she’s ready to share.
Summertime and the grillin’ is easy—thanks to these tips on how to create the ultimate backyard barbecue.
Learn the techniques necessary to make the harvest last all winter long.
A trip to a stand of Eastern White Pines will yield a family recipe for winter woes.
As told to Edible by Capt. Dave Berson of Greenport, New York, salt, shucker, storyteller. • Illustration by Jackie Maloney
Intrigued by an article in our Fall 2014 Issue, the writer visits Kim Dyla and learns to make salt. • Photograph by Gianna Volpe
This year, introduce a new side dish to your traditional Thanksgiving dinner.
There is much trial and error when learning how to fillet a sea robin. First, start with a sharp knife!
If you make it yourself, you know there’s no preservatives, no thickeners, no added salt, no added vitamins. It lasts for weeks.
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.
In our Low Summer 2014 issue, Out East Foodie, Laura Luciano, chronicles here effort to make a gluten-free shortcake for her friend who would love to take part in one of the best parts of June here on the East End. After deciding on which ingredients to use, she then perfected her technique. Watch and learn; it’s all in the folding.
Rhubarb — one of the first vegetables of the local growing season — is coming soon to a supermarket or farmers market near you. It looks like an exotic and burly pink-tinged celery stalk, but don’t be fooled. And don’t pass it by, either. Strawberry rhubarb jam is incredibly easy to make and is the perfect balance of tart and sweet. And my version is made for the fridge: no gelatin, no pectin, no heating or canning.