T.W. Barritt is a passionate baker who studied the art of bread and pastry at the French Culinary Institute in New York City. He is the author of “Long Island Food: A History from Family Farms and Oysters to Craft Spirits" published by History Press.

Gabila’s Knishes—No Cutting Corners

A culinary cousin to dumplings, raviolis, empanadas and pierogis, the knish was brought by Jewish immigrants the United States in the early 20th century. It’s a pocket of carbohydrate heaven, a pillow of whipped potato wrapped in a flaky golden crust.

two people pushing seeds into soil cells

Seeding Allium and a Spring Awakening, or Planting Onions

I’m grumbling— just a tad— at having had to be up so early on a holiday Monday. But, these are farmer’s hours, after all—up at dawn, rain or shine. While I appreciate authenticity, it is a bit hard to get your head around the idea of spring planting when there’s about a foot of snow on the ground and more on the way. With the temperature a mere 18 degrees, I’m lucky our first seeding for Restoration Farm is planned in the relative warmth of the head grower’s basement.

A German Holiday Stollen by Way of Long Island

We always thought the homemade stollen Aunt Greta brought each Christmas was a recipe from the old country. That was until I convinced my mom’s German aunt to teach me how to bake the rich holiday yeast bread, bejeweled with candied fruit and nuts.