Our other local foodstuff icons such as pizza, bagels and duck seem to garner considerably more attention. Well, devotees of Solanum tuberosum can rejoice, as the potato is getting its day, in a most unique and surprising way.
In our neck of the woods, we are blessed with several indoor farmers markets, as well as a number of farm stands/markets that stay open at least through the winter holidays. (updated for 2015)
Pour yourself a warm cup of tea, stoke the fire and settle in with our winter issue of Edible Long Island. From Oyster Bay to the Great South Bay, this issue is chock full of warmth and goodness.
The guys at Blue Island Oyster Company are making blue-sky thinking an art form. How does the idea of a kayak or stand-up paddleboard tour of their Great South Bay oyster farm grab you?
Lucky me. I got to spend some time with Chris Quartuccio, CEO of Blue Island Oyster Company, for a story included in our Winter 2014 issue.
Putting this issue together has been one delectable experience after another.
With our first print issue under our collective belts, it was time to throw a party and toast the launch of Edible Long Island.
Rajkot to Hicksville, Jay Jadeja keeps it all even-steven.
It’s all about merroir.
Note: Please do not miss a single step lest you mess up the recipe.
Cook the rotis on a hot tava (griddle) until both sides are light brown in color.
As a “guest” and a home cook, I miss the leftovers and the aromas of the holiday in my own home. For this reason, on Black Friday, I am going to stay home and roast something.