A new cookbook by a local chef and illustrator leads to a lesson on weakfish.
This fall, the bumper crops of scallops and figs led to a little recipe inspiration. • Photographs by Laura Luciano
The lowly sea robin gets the citrus treatment in this easy and elegant dish. • Photograph by Lindsay Morris
The combination of dried pasta and clams is a staple all over southern Italy. But the dish is usually different from what we see here in two significant ways. First of all, though Italian-American restaurants almost always choose linguine for clam sauce, in Italy you are much more likely to be served spaghetti with clam sauce; the Italians claim it holds the sauce better, and they may be right.
We had the pleasure of visiting with chef George Hirsch for our High Summer 2014 issue. He is a charming host in his kitchen and on TV, where is has his own show, George Hirsch Lifestyle, on public television
In our Low Summer issue, I visited with artist Dan Rizzie and his wife Susan Lazarus in their North Haven home for an In the Kitchen With feature. Photo editor Lindsay Morris and I had a great time with Dan and Susan
Each summer, Megan Peck’s family revisits a crowd-pleaser: Striped Bass Plaki, a favorite of her famous cookbook author grandmother, Paula Peck. They’ve made a few changes to the recipe to line up with the offerings of the Peconic Bay, substituting whelk, oysters and blue crab for the shrimp in the original.
As the wife of a clammer, I am perpetually on the lookout for clam recipes. I have perfected several over the years: Long Island clam chowder, white clam sauce and baked clams, in particular. • Photograph by Doug Young
Most of us don’t think about eating oysters during the holidays, or for that matter, in winter at all. But here in the Northeast, specifically on the East End of Long Island, oysters are at their tastiest.
Dock to Dish, a community supported fishery, spears the future of sea-to-table by delivering sustainably harvested seafood to your dish within 24 hours of reaching the dock.