Come join us on Thursday May 15 at Jackson’s in Commack for our Quarterly Carousal with Brooklyn Brewery.
Who would have thought that deep fried frog legs would have brought out this mother’s pride?
Take Mom out for a cup of tea, a scone and talk about happy things.
Huntington Village, with its plethora of Mexican and Tex-Mex eateries, has become Cinco de Mayo Central on Long Island.
The Most Exciting Two Minutes in Sports and the Mint Julep go together like New Year’s Eve and champagne.
This summer why not consider a camp that teaches your children a life skill? Like how to bait a hook, use seine nets, prepare an Italian meal, make butter, grow tomatoes, harvest herbs, raise chickens, milk a goat and the list goes on
The weather this Easter Sunday is forecasted to be delightful. So why not don your Easter bonnet and head out to one of the innumerable restaurants in our area that have been gearing up for this rite of spring. As we could not possibly list them all, this is just a tiny smattering of some of our favorite restaurants.
Of all the symbolic foods on the seder plate, the one that packs the most sensory wallop is horseradish. According to Rabbi Jonathan Waxman, of Temple Beth Sholom in Smithtown, horseradish became a custom for maror (bitter herbs) from the Ashkenazi Jews of northern Europe.
France’s gift to Long Island, (and featured Edible chef) Guy Reuge, is commemorating his 30 years at Mirabelle Restaurant with some temptingly delectable specials at the Stony Brook village restaurant throughout the month of April.
What Kirin is to sushi bars, Blue Point is to seafood restaurants.
While the weather might not feel lamb-like, lambing season has begun at farms throughout the area, though not as earnestly as expected.
Edible East End and Edible Long Island are proud media sponsors of this event, which will bring together parties interested in promoting social, economic and ecological sustainability on Long Island.