5 Things to Make with Leftover Easter Eggs
Easter is over, and if you’re like me, you have lots of colored eggs leftover. Here are five kicked-up recipes to make those plain, boring eggs a bit more “eggciting!”
Ingredients
Where to Pick a Long Island Cheese Pumpkin & How to Make the Pie
First, we’d like to throw out a common misconception for pie eaters: When you buy pumpkin mash, that squash in the can is probably…
September Is the New August, No. 5: Cherry Tomatoes
Here’s a recipe that takes advantage of local fish and the abundance of cherry tomatoes in the fall.
RECIPE: Grilled Peconic Bay Squid
Once you’ve jigged it out of the water, what do you do with the squid?
COOK: Simple Fresh Strawberry Jam
No special equipment required!
RECIPE: Chef Nicole Roarke’s Famous Soft-Shell Crabs
It’s soft-shell crab season and Chef Nicole Roarke has shared her famous recipe with us. For the non-DIYers, head to J.A. Heneghan’s in Point Lookout for this seasonal delicacy.
Ask Chef Emily: Purslane
Got a culinary question? Ask a chef, and we’ve got one. This week: Purslane.
Forget About Love Potion No. 9: Eat Something Sexy
Mind over matter matters when it comes to aphrodisiacs.
A December Full of Recipes: BBQ Grilled Swine Belly ~ BBD’s – Beers, Burgers & Desserts
Chef Ralph Perrazzo has us saying adieu to the year with a dish that will leave tasty indelible memories of 2014.
A December Full of Recipes: Dark Chocolate Pomegranate Clusters ~ Tina Annibell
Tina Annibell’s Dark Chocolate Pomegranate Clusters are just the kind of treat that we could easily over-indulge in. Dark chocolate and pomegranates are both rich in anti-oxidants, rendering this sweet treat a healthy addition to your holiday line-up. Eat up and enjoy these guilt-free goodies.
A December Full of Recipes: Filet Mignon Wellington ~ Prime, an American Kitchen and Bar
Prime in Huntington shares a recipe for what just might might be the ultimate holiday meal.
COOK: Grey Horse Tavern’s Chef Meredith Machemer’s Take on Peconic Bay Scallops
Peconic Bay scallops have met their muse in Chef Meredith Machemer’s capable hands.
