Snappers: Eat or Be Eaten
The author teaches his son to get the blues.
People
North Fork Table and Inn
A dedication to excellence and all things local drives two couples at one of the East End’s best restaurants.
Southampton Soap Company Feeds You From the Outside
‘Being a part of someone’s daily wellness routine and creating a product that I know is renewing their spirit is exciting. What we put on our body is as important as what we put in it.’
Our New York Times Piece, Meaty Conversation Starter and Shopping Guide for July Fourth Cooking
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most…
Fresh Pears Alert: Another Bin or Two Found at the Milk Pail in Water Mill
Add this to the list of “sh*t locavores say,” started by my friend and fellow Edible editor Gabrielle Langholtz, but how psyched are we…
Scallops Season Returns, and the Question is Butter or Not
The first flush of Peconic Bay scallops has graced our table a couple of times since the season for this diminutive mollusk opened a…
10,000 Years of Hunting and Fishing in Southampton
Beginning in 1640, members of the Shinnecock Indian Nation taught English settlers how to hunt whales, harvest native plants and trap game, and David Bunn Martine, director of the Shinnecock Nation Cultural Center and Museum, has curated a show depicting this long period in our history.
