Edible Manhattan

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Tell Us Your Favorite Cover Shot for Our Fall Issue!

Our fall no-passport-required travel issue of Edible Long Island is nearly completed and, while we cannot wait to share it with our readers, we need some help choosing our cover. Take a look, give us your impressions, vote and share with others.

Sauce4_Barritt

Getting Sauced, Tomato Sauced, That Is

The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.

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Restoration Farm Hosts First Farm-to-Table Celebration

Balmy days and cooler nights evoke thoughts of autumn harvest, and Restoration Farm is working up an appetite for fall by planning the CSA’s very first farm-to-table dinner. Slated for Sunday, September 21 at 5 p.m., the buffet dinner will be held at the Tin House at the entrance to Restoration Farm on 140 Bethpage-Sweet Hollow Road in Old Bethpage. Tickets are $40 per person and include salad, entrée and dessert all using organic ingredients grown on the farm. Drinks are BYOB.

Sauce4_Barritt

Getting Sauced, Tomato Sauced, That Is

Comment | By | Photographs by T.W. Barritt

The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.

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tomatoes_12_natalia de cuba romero

COOK: A Tomato Preserving Shortcut

Comment | By | Photographs by Natalia de Cuba Romero

Back-to-school panic season coincides with the height of tomato season in my house. I keep saying I am going to do proper canning, yet the equipment keeps languishing in my basement for reasons of time and intimidation (we do not call it laziness around here and you shouldn’t either).

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