Making turducken requires the skill set of a tailor, and the heart of a cook. Here’s how to make it on the East End.
Tired of turkey? Give duck a try for the holidays.
Avid readers will know that we’ve had ducks on the brain lately. Here’s our recap of the four-course, duck dinner, complete with Long Island duck history, duck art installations and quack ringtones that interrupted President Obama.
Remember the legendary squid and wine dinner from earlier this spring? Get ready for Act 2: an all-duck, red wine dinner going down at Almond Restaurant in Bridgehampton this Thursday.
A woman recalls the ducks, and their innards, of her youth.
Fall is the perfect time to perfect your duck dishes. First nail down your favorite rub, then look to the past, then check out what they’re cooking at Dark Horse restaurant in Riverhead.
In June and July, the warming days begin to drive spring crops out of fields and generate our first summer flavors. Some last asparagus will be kicking around, peas and spinach will remain if it’s not too hot. Turnips and radishes start to plump.
Waterfowl used to rule the East End, and their reputation remains.
In our upcoming issue, writer Eileen Duffy and photographer Randee Daddona visit Massey’s duck hatchery in Eastport. Farm Paul Massey oversees the 3,000 ducklings that hatch each week.
What kind of foodies were we, not to know the most coveted dish from the south of France? • Photograph by Laura Luciano
Throughout the summer the Westhampton Beach Historical Society will have its new exhibit on the history of duck farming on Long Island on display.
I’ve been thumbing through the short, final chapters of Joan Gussow’s most recent book, Growing, Older. They’re humorous even if the themes include dying, lifelong…