Cold Weather Wonderful: Cassoulet by a Frenchman
A distinctly Gallic stew bubbles in East Quogue. • Photographs by Lindsay Morris
Chefs & Cooks
Crazy About Carrots: 5 Chefs, 5 Farmers, Many Carrots
Colin Ambrose of Estia’s Little Kitchen paired farmers and chefs for a carrotpalooza. • Photographs by Lindsay Morris
Q&A: Chef Kevin Penner to Teach Cooking Classes This Winter
Learn to make classic dishes in your own kitchen.
In Our Next Issue, We Go in the Kitchen With George Hirsch
For our upcoming High Summer Issue, photo editor Lindsay Morris and I spend some time in the kitchen with George Hirsch. A local — although as a 15-year resident of the Hamptons he says he’s still getting his green card — chef and host of the show on public television, “George Hirsch Lifestyle.”
Paula Peck’s Striped Bass Plaki
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.
Southampton Company Now on Indiegogo; Local Picnics Ordered on the Web
With her Southampton-based business, Madeline Picnic Co., Madeline McLean is here to help you with all of your gourmet-food-on-the-go needs.
Comrades in Food: A Pair of “Cookbook Revolutionaries” in East Hampton
The East Hampton Historical Society newest exhibit feature two of our most famous chefs. The opening reception will be held on May 30 from 5 to 7 p.m. and the exhibit will run through July 13.
Chef Noah Schwartz Takes Home Bragging Rights at Chili Contest
At Clovis Point’s third annual chili contest, Noah Schwartz of Noah’s in Greenport took home Best of in the pro category. It was smoky…
Fund-Raiser for Chef Gerry Hayden on February 23
Chef Gerry Hayden has been in our hearts since he learned he has ALS. He still goes to work every day, is teaching cooking classes and appears at fund-raisers, tirelessly telling the story of the disease and how it has affected his life. Here’s another way to help him at a multi-chef tasting organized by Slow Food at Kontokosta Winery on February 23.
Osechi Ryori Redux: Monkfish Liver, Fried Chicken and Other New Year’s Cooking Ideas
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.
Website Celebrates the Life and Recipes of East Ender Pierre Franey
Pierre Franey had started his 60-Minute Gourmet column in the New York Times. My mother learned how to deglaze a pan; our lives changed.
Carissa Katz and Jeremy Samuelson
Local news and a local nonprofit meet every night for dinner over local food.
