Is there a pumpkin-related baking project in your future? Learn how to make your own homemade pumpkin puree.
Got a culinary question? Ask a chef, and we’ve got one. This week: Purslane.
Spring Vegetable Salad, served with Grilled Asparagus and Creamed Mushrooms
Recipe by Matthew Connors, LakeHouse Restaurant
You must obey the beer. Since it has been so cold of late, hot chocolate is the perfect pick. You’re hiding under a baggy sweater, so we can make it a bit decadent.
While Long Island’s own Theodore Roosevelt was known as a tough guy, he actually had a sweet tooth. Roosevelt was said to consume vast quantities of coffee each morning, each cup spiked with seven — count ‘em — SEVEN, sugar cubes.
Just as America’s ethnic groups place their own indelible flavor stamp on that other big American holiday, Thanksgiving, buffet tables around the country will reflect the fact that hyphenated Americans love their football too.
As the wife of a clammer, I am perpetually on the lookout for clam recipes. I have perfected several over the years: Long Island clam chowder, white clam sauce and baked clams, in particular.
Warm up a brisk winter walk along the Great South Bay with a piping hot crock of oyster stew simmering over a roaring campfire. Grab some friends, pull up a driftwood log and embrace the chilly weather.
If you’re on the hunt for something sparkly this holiday season, allow us to introduce you to the Sleigh Ride Champagne cocktail.
It’s game time. Thanksgiving dinner won’t make itself (although some trusted local folks will help make it for you), so we’re here to chime in with some of our favorite recipes to inspire you on the big day.
Why Guy Reuge? If the coveted Toque d’Argent (think culinary Stanley Cup) gets your attention, then read on. If not, read on anyway, as nice-guy Reuge is truly le grand fromage of the culinary world, minus any and all of the attitude and hype.
Looking for the perfect fall cocktail to take off that evening chill? Look no further than Hendrick’s Tavern.