Category: Spring

Sea Scallops Asparagus
Fish, Spring

An Elegant Spring Dinner for Two

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 […]

Lamb Tava
Featured, Spring

A Feast of Spring Rebirth

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 […]

Dessert, Spring

Strawberry Crumble Sundae

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 […]

Fish, Spring

Parmesan-Crusted Flounder

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, […]

Custard, Savory, Spring

Asparagus Sformato

Asparagus Sformato with Chive Cream and Arugula Salad You say sfor-MATE-o and I say sfor-MAH-to—but what exactly does the word mean? Leonardo da Vinci, first credited with using the sformato painting technique in works like the Mona Lisa—would like you to know that the term derives from fumo (smoke) and connotes a soft shading between […]