J.A. Heneghan’s executive chef, Nicole Roarke, is passionate about color and fresh flavor. A one-time design student at New York’s Fashion Institute of technology…
Looking for some summer kitchen or pantry basics that are both elegant and practical in design? Then look to The New General Store, a seasonal pop-up market and online shop in Yaphank.
It is the kind of marriage of virtue and vice that seems possible only in the imagination: a sweet dessert with a hint of silky creaminess and a bit of alcohol that is fat-free, gluten-free, low calorie and safe for the lactose-intolerant? Yeah, right. Oh, and made with local ingredients? No way. Yes way. Frosae: Wine by the Spoonful—frozen wine dessert—is no figment of the imagination.
Long Island mourns the loss of local apiarist, Craig Byer, who tragically died in a motorcycle accident last night.
There’s a horrifying feeling only a few people ever encounter: the moment you realize the buzzing is coming from inside your bee suit. There…
An afternoon at the White House, talking over kids, schools and nutrition with Sam Kass.
Ulla Kjarval’s family has been raising pastured pork, lamb, poultry and 100-percent grass-fed beef for well over 30 years at their Spring Lake Farm in the lush valleys of Delaware County in upstate New York. Having sold to buying clubs in New York City, Kjarval and her teacher husband recently moved to Long Island and decided to start a club, Long Island Meatshare, offering her family’s pastured and grass-fed meats.
When those jolly green giant spears begin framing every dinner plates, it’s sort of like a migratory bird’s return. “Ah, yes,” we might say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”
Tom Schaudel, taking his Private Stash out for a strut on Sunday as his celebrated restaurant, Jewel, teams up with Paumanok Vineyards for yet another exciting wine dinner in Melville — for which there are still a few seats left.
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
With Easter approaching, I received a rather disturbing e-mail from my brother: subject line “Kielbasa Crisis”.
“There’s something about making people happy via food that resonates with me on a much deeper, visceral level,” says Cohen.