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.
Editor’s note: It’s early August, which means tomato season is peaking (the Tomato Lady in Sag Harbor just opened this week). But, for those Peconic foragers among us, it’s also time to harvest sumac, the native tree whose red-berried cones are reaching their zenith of flavor.
Throughout the summer the Westhampton Beach Historical Society will have its new exhibit on the history of duck farming on Long Island on display.