In our spring 2014 What’s in Season column, adventurous cook Laura Luciano visits Ty Llwyd farm for the spring milk to make a grassy and flavorful ricotta cheese, which leads her to reminisce about the ricotta cheesecake she loved made by her Italian grandfather.
As a matter of fact, braised or meat stuffed cabbage rolls served with a side of creamy polenta is the equivalent of the all-American comfort food of choice, macaroni and cheese.
Everyone needs a little inspiration at dinner time. I do the same thing with butternut squash every time I cook it: cube and roast with the skin on with just olive oil and kosher salt.
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
We always thought the homemade stollen Aunt Greta brought each Christmas was a recipe from the old country. That was until I convinced my…
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.
Much to my delight, I walked into the Green Thumb Organic Farm in Watermill and spotted some beautiful crisp bunches of fennel alongside whimsically shaped bright orange carrots.
The bones go in a pot. I add a bay leaf, peppercorns (fewer are better) a piece of carrot, celery and a halved onion. Then I let it cook forever, reduce it and freeze it for a pasta fagioli later or some risotto.
For the past few weeks we’ve been asking you to tell us about the farm stands in your neighborhood that will be open for Thanksgiving shopping. It’s not too late to support our farmers and have the freshest, most delicious, lowest carbon footprint side dishes possible.
It’s got a stem, looks smart and tastes better.
Cut a large head of cauliflower into small pieces. In a microwave-safe bowl, steam the cauliflower with a little water until fairly soft. Drain and dry well with paper towels.
Heat the broth in a medium sauté pan. Add all of the other ingredients. Cook, stirring, for about 5 minutes, or until cauliflower is al dente. Serve hot or cold.