Vegans can now enjoy the old-fashioned chewy, gooey sweetness of a rice crispy treat. • Photograph by Yvonne Albinowski
Save the diet for the New Year. Hamburger expert George Motz shares his mother-in-law’s recipe for this decadent side dish, which could also double as a dessert!
Carrying on the collaborative spirit from our Holiday Issue, we have asked some of our talented friends across Long Island to share some of their best-loved holiday recipes. • Photograph by Tina Annibell
This twist on shrimp cocktail will wow your friends and family and leave room for the turkey.
You will forgive me for boasting a bit about my seven-year-old, because moms can’t help themselves sometimes, but also because once you try this…
It’s not hard to put together some ghoulish treats for adult trick or treaters.
A fast easy method of making sandwiches that go with a Long Island red. • Photograph by Kerriann Flanagan Brosky
This squash beats out pumpkin. Mash it, roast it or turn it into soup. • Photograph by Laura Luciano
This fall your apple harvest doesn’t just have to be about pie. Here’s something you can easily freeze.
The peaches have been abundant this year. Pick your own, at places like Davis Peach Farm in Wading River, are still going strong. Pair these juicy jewels with local honey and a nutty crust, and you’ve got a perfect ending to a Labor Day meal.
The Most Exciting Two Minutes in Sports and the Mint Julep go together like New Year’s Eve and champagne.
For foragers like our friend Kyle Fiasconaro, spring hasn’t arrived until the ramps are rampant. Ramps, or wild leeks, are a native onion that grows abundantly on the island’s forest floors.