During my years catering private parties and weddings I would get numerous requests for “something with smoked salmon.” This popular tart originally featured wild smoked salmon, baked in a buttery crust with a creamy filling and peppery watercress for sharpness. It was the ultimate crowd pleaser and deserved another airing, albeit with some updates. Good […]
When late April hits and we have a few warm days, I start scouring the roadside stands for signs that fresh asparagus has arrived. I had my heart set on making a spring vegetable risotto for May and the press deadline left little wiggle room for finding my prize. A knock on the door and […]
As we head into spring, I am craving lighter meals with a comfort factor to see us through this fickle weather. Both of this month’s featured recipes are plant-based and quickly prepared with store cupboard staples. One-bowl, one-pot chickpea and spinach stew is vibrant with spices and the first of the local spinach. Hearty organic […]
I have been enjoying my friend Patty Zelinski’s Italian-influenced comfort dishes for more than three decades, and this month she shares her family recipe for Pizza Rustica. For me, nothing compares to her magnificent Easter feasts, and I particularly enjoy this delicious pie. In fact, I must restrain myself from consuming too much, as I […]
Unlike our native bay scallops, local Shinnecock sea scallops are plentiful and available year-round. They may not get all the love that is showered on our favorite seasonal bivalve, but they are less susceptible to the environmental conditions that sadly ruined the past two seasons’ bay scallop harvest. Though we are hoping conditions in the […]
Spring is finally here after a very tough winter, and I am ready for the food on my plate to reflect this joyful season of rebirth. Spinach is the first of the local greens to appear and is at its tender and vibrant best. Lamb, the most flavorful of meats, is associated with spring in […]
We are now in the height of strawberry season, but without a Strawberry Festival to mark the time, we must make a festival ourselves. Luckily, there are so many wonderful ways to celebrate this fruit of June.
Fresh herbs are another joy of early summer. We went for chives and parsley with a hint of thyme and mint, but dill and basil also hit the right note. Radishes are at their sharp, juicy best. Prepare at least a day in advance and up to three days ahead to allow flavors to meld. […]
Long live this dessert, which delivers home-baked taste when you don’t have time to make a shortbread or pie. The crumble topping can be made up to 5 days ahead and stored in an airtight container in a cool place (but not in the fridge, which can make it go soggy). Serve the dessert layered […]
Handle with care. Flounder is delicate, but this easy recipe requires no magic tricks. Seven minutes in a hot oven is enough to transform it into a company-worthy dish. The secret’s in the crust—a thin coating of mayonnaise, Dijon mustard, and diced shallots covered with Parmesan and breadcrumbs. P.S. You must make your own breadcrumbs, […]
