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Recipes: Pumpkin, Not Just for Pies
We are used to pumpkins belonging to October: jack-o-lanterns, cookies, pumpkin lattes. Pumpkin pie is a favorite for the Thanksgiving table, but then, these cheerful, round squash seem to fall off...
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RECIPES: All Season Turkey
Turkey. The word connotes two things: a holiday roast and a deli sandwich. It’s true, most of us don’t think about roasting a turkey except on Thanksgiving, or sometimes Christmas or Easter. For...
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Winter Cold Cocktail
Long Islanders have had quite a time of it this winter; East End is still encased in almost a foot of iced snow as I write this. Arctic temperatures, the inability to get outside and exercise without...
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Move Over Roses, Make Room for Fennel
The author’s daughter, Beatrix Huberty, in the family garden. The spring before last, I realized we had to move the vegetable patch. All of it. A flowering pear tree — once small and delicate — had...
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RECIPE: Spring Frittata
Chickens tend to lay a lot of eggs in spring, thanks to the long hours of daylight. Anyone who keeps chickens will tell you this. I recently visited Iacono Farms in East Hampton, where a variety of...
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Iacono Farm
Driving down Long Lane in East Hampton on a sunny, summer day, your eye will inevitably catch the startlingly beautiful sight of 100 white ducks, feathers gleaming in sunlight against green grass....
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Bobby Flay Grills for Hayground School Fundraiser
Chef Bobby Flay will be grilling at the Chefs Dinner. Out of the hundreds of parties benefiting excellent causes on the East End in summer, none is closer to my heart than the Hayground Chefs Dinner in...
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RECIPE: Melon Sunset Cocktail
I got our first watermelon of the season at Halsey Farm Stand in Water Mill, which doubled its size with a new building and now offers even more of their own seasonal produce. The outer skin of the...
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RECIPE: It’s Corn High Season!
Mystery pepper. Do everything you can to eat as much corn as possible. At my favorite local farm stand, Serene Green in Noyac, the corn is spectacular. Corn everywhere in the Hamptons had a dull start...
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RECIPE: Swedish Pancakes with Mini Pears
A sure sign of the change of seasons is the appearance of pears at the farm stand. There is always a little sadness in my heart when I see them, even when their colors and shapes are so lovely. I...
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HOLIDAY MEMORY: The Thanksgiving Friends Became Family
Thanksgivings were spent in Key Biscane or Westchester, a few at an apartment on Central Park West overlooking the Macy’s parade. But no matter where they were held, Thanksgivings were almost always...
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RECIPE: Beets, the Fall Surprise
With all the talk of another terrible winter around the corner, this autumn has been especially lovely on the East End. Perhaps it’s the calm before the blizzard, or perhaps it’s just one of those...
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Tasty, Healing Winter Drinks
Erica-Lynn Huberty harvests bark for cocktails and cold remedies. Winter is coming and with it the season for celebrations and an exciting change in local foods. Unfortunately, terrible weather also...
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New Year’s (or Any) Celebration Meal
On rather a happy whim, three of our dearest friends, who usually come out for Thanksgiving, decided to spend New Year’s Eve and day with us. We love to cook when we all get together but normally my...
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FROZEN: Zucchini Bread, Part II
A few autumns back, I wrote about late-season zucchini and what to do with it. Recently, I thawed my last bag of frozen zucchini and baked a zucchini bread. I wasn’t sure how it would taste, in all...
View ArticleSoylent Slushies and Tractor Tech: Brian Halweil on Our Food Future
Reasons to love winters on the east end. Another stellar Artists and Writers dinner with gratitude to @saintsquid @jasonweiner @brianhalweil @docktodish @goodwaterfarms @almondbridgehampton...
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The Well-Traveled Sommelier
She's here! Sharing wine-making stories from @bodegachacra while pouring Rosé from the Patagonian Winery. It's so good to have you back @julieb375, even if it's just for the weekend! ❤️ #NickandTonis...
View ArticleHayground Apprentices Cook for Mentors
With all the talk about Core Curriculum, cramming for tests, vying for college placement, and other stress-related school experiences, it’s more than a little refreshing to see East End students...
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Sorbabes Make Gluten, GMO, Soy, Corn Syrup-Free Sorbet
Nicole Cordone and Deborah Gorman. In the 1970s and 80s, Serendipity3 on East 60th Street was the place to eat, ogle, and be seen, often after Broadway theatre or just before Studio 54. I was reminded...
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Round Swamp Farm Offers Plethora of Local Goods; Open Now!
Charlie Niggles Run by the Lester/Snyder/Niggles family, Round Swamp Farms in Bridgehampton hasn’t changed hands in generations, but it has added to the family and the locally produced offerings....
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Farm to Fork Gala to Benefit Food Pantry Farm
The Farm to Fork Gala, to benefit Food Pantry Farm, an offshoot of the East End Community Organic Farm, will be held at Topping Rose House in Bridgehampton on Saturday, July 9 at 6 p.m. Food Pantry...
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The Chew Comes to Hayground School
How does a group of children respond when a television crew comes to film a spot for a network show about their school? If they are students at the Hayground School in Bridgehampton, they happily show...
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Brazilian National Cocktail at Townline BBQ Adds to the Olympic Festivities
The 31st Summer Olympics has gotten off to a festive start, with last Friday night’s colorful and immensely danceable opening ceremony in Rio, Brazil (could you stay in your seats? I couldn’t!)....
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Talking Tomatoes: Part I
It’s that time again, the time of year for all the varieties of exquisite tomatoes growing on the East End. I won’t reference a certain Seinfeld episode (ok, I just did) but, really, there is a reason...
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Fun in the Sun at our 2016 Food Truck Derby
A brutally hot and humid afternoon did not deter the hoards of people who came out for the 2016 Food Truck Derby, on the grounds of Hayground School, this past Friday. The line to get in was long and...
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Good Dirt: The American Farmland Trust to Host Long Island Soil Health Field...
The Farm Beyond at Charnews Farm For almost as long as there has been a Long Island, there has been farming on the post-Ice Age peninsula named Paumanok by its original farming inhabitants. Throughout...
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Talking Tomatoes: Part 2
In my last “Talking Tomatoes” post, I extolled the virtues of tomato season, which began in earnest here in about late July. We are nearing the end of the season, but that doesn’t mean there aren’t...
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Honoring Susan and Myron Levine and Celebrating the Once-Elusive Long Island...
The evening was clear and cold, but the atmosphere inside 18 Bay Restaurant on Shelter Island was all warmth. An intimate dinner of about 45 guests—many from the Slow Food community—gathered on...
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We Need to Talk About the Thousands of Dead Fish in the Shinnecock Canal
Photo by @acrearts As I neared the Shinnecock Inlet, the smell in the air was pungent and I knew there would still be fish. Down the rickety steps to the back deck of the now defunct Tide Runners club...
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A Community’s Worth of Thanks
A cheese pumpkin at Serene Green farm stand in Sag Harbor. • photo by Lindsay Morris As I write this, East Enders are still recovering from what was surely the most stressful Election Season in a...
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Recipe: Dutch Brown Sugar Cookies
Our family originates from so many places around the globe that during the holidays, there invariably comes together an amazing array of dishes on the table. England, the Netherlands, Spain, Russia...
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No Dairy, No Problem at the Giving Room in Southold
Fresh pressed organic juices line the mini fridge at The Giving Room Market and Juice Bar in Southold. On the Main Road in Southold stands a charming, typically East End–style converted shingle house...
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Recipe: No Measure Muffins
Confession: I love baked goods for breakfast. Problem: most of them are not very good for you. To solve this issue, I bake my own muffins and breakfast loaves—filled with good grains and fruit and not...
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Crazy Good Duck, Bluefish, Art and Philosophy at Artists and Writers Night
Duck Bibimbap • Photo by Jason Weiner It started with an invitation to join the Facebook group “CrazyMaking.” Next, came a letter asking friends to consider, “What is the craziest thing that you...
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Heart-ing (and Supporting) the Lady Parts at Baron’s Cove
A scene from the “i heart my lady parts” benefit. • Photo by Ashley Boer As the knitting of pink pussy-cat hats becomes more commonplace, as well as the reclamation of formerly-shunned language...
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In Sag Harbor, Page Sets a New Standard for Food Sourcing
Summer at Page Restaurant in Sag Harbor means that, up on the roof, more space is used for outdoor aquaponic farming (looking onto historic Sag Harbor jail and Chamber of Commerce). “We have kids, we...
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Bill Telepan, Honored at Hayground, Takes Wellness to School
Chef Bill Telepan will be honored at this year’s Hayground Chefs Dinner. • Photo by Noah Fecks Wellness in the Schools—the name says what seems obvious to every parent with a school-age child. And yet...
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This Sunday, Sip & Savor to Save the Sag Harbor Cinema
This Sunday, Party for the Cinema! in Sag Harbor. Pair Baron’s Cove’s white bean crustini with the Beacon’s salmon tartare, and finish with a Wölffer Estate rosé, and you’ll pretty much have the...
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In Sag Harbor, Tea & Books Literally Go Hand-in-Hand
As if we needed another reason to love Harbor Books in Sag Harbor: Their new tea bar does the trick. C.S. Lewis said, “You can never get a cup of tea large enough or a book long enough to suit me.” To...
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Almond Takes Locally-Sourced Cocktails to a New Level
Photo by Lindsay Morris The first thing you need to know about Steve Roux and Nick Maracz—respectively, head bartender (“mixologist”) and host (sometimes “mixologist”), at Almond Bar &...
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Cooking Up Great Food for a New Old Cinema in Sag Harbor
Colin Ambrose of Estia’s Little Kitchen manning the grill. Great food, great music and great art: Three things that East Enders seem to excel at. Also: Great community generosity. At the Turnpike Block...
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Small Batch Almond Milk Finds a Home in Sag Harbor
“Mylk”—for those not in-the-know—is any non-dairy milk (almond, cashew, hemp, etc.), and it has become increasingly popular with coffee drinkers as a substitute for dairy creamers. Locally-made nut...
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Kids Sprout a New Farm Stand in Bridgehampton
To get Sprouts started, Bridgehampton School students spent weeks digging, weeding, and heaving what looked (and felt) like a ton of compost and good topsoil. For years, there was a little shed, right...
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How to Grow Your Own Edible Garden
About six years ago, I moved my edible garden from a formerly sunny spot the previous owner had picked nearly eight years prior, that had gone shady with tree growth, to a spot newly cleared due to...
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We Need to Talk About the Baked Goods at Cavaniola’s
Photo courtesy of David Cohen It’s hard not to notice them. You may be standing and ordering a mouth-watering sandwich or braised green beans or truffle mac n’ cheese, but your eyes are already...
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La Sirena Lures Montauk Bathers with Empanadas
In Montauk, La Sirena offers empanadas that will make your knees weak. Food trucks are making waves at beaches from Westhampton to Montauk, offering up everything from the usual Good Humor bars and...
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9 Places to Find the Best Thanksgiving Pies on the East End
Pies as far as the eye can see at Briermere Farm. • Photo by Estefany Molina When it comes to Thanksgiving, we all have our favorite dishes. Some of us get a real hankering for mashed sweet potatoes...
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Foraging for Cranberries and a Winter-Long Side Dish in Montauk
Foraging for cranberries in Montauk is a truly fascinating experience. Cranberry sauce: tart-sweet, full of anti-oxidants and vitamin C—and only eaten once a year. Who thought that was a good idea? Any...
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Jacques Pépin on Anthony Bourdain, Julia Child and Edible Schoolyards
Chef Pépin will be honored at this year’s Hayground Chefs Dinner on Sunday. • Photo by Tom Hopkins Most of us know Chef Jacques Pépin from his work on “Jacques and Julia Cooking at Home,” the...
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The Wait Is Over: Here’s Everything You Need to Know About Sag Pizza
Photo courtesy of Sag Pizza Sag Pizza opened Friday, August 3, to what is perhaps the most incredible frenzy of anticipation little Sag Harbor Village has seen regarding an eatery. The hype is infused...
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