We always thought the homemade stollen Aunt Greta brought each Christmas was a recipe from the old country. That was until I convinced my…
Peconic Bay scallops are always a dear treat. This season, even more so. With the season just-underway, baymen are reporting the Peconic Bay scallop catches as “spotty”: a major bummer following a string of bumper years that spoiled for fans of this tiny, tender mollusk.
Local news and a local nonprofit meet every night for dinner over local food.
Your once-in-a-lifetime chance to make matzoh stuffing has finally arrived.
A woman recalls the ducks, and their innards, of her youth.
Long Island’s busiest restaurateur keeps on truckin’.
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.
I wanted my own goat for the milk. Should that be so hard?
And why Homeland Security cares.
What kind of foodies were we, not to know the most coveted dish from the south of France? • Photograph by Laura Luciano
And once they’re down there, customers want to extend the homey feeling to dinner. Among dishes like the Tavern burger, duck confit rillettes with port wine, figs and toast, and garlic sausage with French lentils, it is the meat loaf that keeps bringing them back.
Earlybirds at LongHouse Reserve build fires, chop veggies and heft a 200-pound heritage pig onto a spit. Or at least that’s what I did, with grass still dewy and before my first cuppa Joe. It was a wakeup call for the exhilarating, and devastating, conclusions of this anti-conference gathering: the digital space is dumbing down food writing, HTML5 isn’t the holy grail, and most food blogs will never make a single dime.