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.
To protect place names, in 2005 the Joint Declaration to Protect Wine Place Names & Origin was signed in Napa Valley. Since then 19 regions have signed the declaration including Long Island, which joined in 2010.
I once attended a horseradish party in someone’s backyard where men showed up with three Cuisinarts to which they had dedicated the shredding of horseradish. Once fresh horseradish goes into a kitchen appliance the flavor and aroma are never go out.
While the weather might not feel lamb-like, lambing season has begun at farms throughout the area, though not as earnestly as expected.
It seems Italians will always find an excuse for a feast, even during the 40 days of Lent when meat consumption is prohibited and favorites like prosciutto are off limits. And they’ve found one in St. Joseph’s Day, March 19.
Spring is the season of all things fresh and new. This spring, my new thing is frozen wine sorbet! Frosae is the love child of ice cream and wine.
Wild, woodsy, rugged, yet refined — all of these form the signature of Barnaby Black, a mythical, mysterious man’s man whose strength equals his sophistication.
Unlike the Oscars where the winners are selected by the Academy of Motion Picture Arts and Sciences, our Local Hero awards are selected by you, the readers of Edible Long Island. After nearly two weeks of very active voting, Long Islanders have spoken and Local Heroes have been selected in the following categories:
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.
Each year Edible Communities, the family of local food magazines of which Edible Long Island is one of its newest members, gives its readers an opportunity to acknowledge and recognize the dedication and work of our local heroes: the farmers, chefs, merchants, food artisans and nonprofit organizations that feed us.
Their truffles, in seven varieties, keep the team the busiest. Lobingnat estimates during the week prior to Valentine’s Day, they hand make close to 21,000 of the bite-sized treats.