COOK: Chef Mathias Brodie’s Kebab Recipe

In our High Summer Issue, writer Kelly Ann Smith visited with chef Mathias Brodie of the Living Room Restaurant at ℅ Maidstone in East Hampton. In addition to serving up extravagant tacos, Brodie also loves kebabs. He let us in on some of his secrets. “It’s quite simple,” he says.

COOK: Recipes for Moussaka and Finikia

For Edible’s Low Summer issue, writer Kelly Ann Smith visited with the church members who run the East End’s biggest Greek Festival, the Hamptons Greek Festival, for a story about how they prepare all the food. And there is so much good food. Thanks to Xanthi Karloutsos, we can give you recipes for two favorites: moussaka and finikia. This year’s festival will take place July 10-13 at 111 St. Andrews Road in Southampton.

RECIPE: Paula Peck’s Striped Bass Plaki

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.