Rachel Cronemeyer is the new pastry chef of Honest Man Restaurants, which includes Nick & Toni’s, Rowdy Hall, La Fondita, Townline BBQ, Nick & Toni’s Café and Honest Catering.
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.
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.
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.
Local news and a local nonprofit meet every night for dinner over local food.
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Some things need a little time to get going. Like they’re slow. Like snails.
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
Bell & Anchor, the fish-focused restaurant tucked away on Noyac Road, inspires nostalgia. This winter, that careful marriage of tradition and innovation will take a new form.
How a scallop delivery answered an age-old question.
Long Island’s busiest restaurateur keeps on truckin’.
Hedge funds to hedgerows is a major adjustment.