When two friends traded in top Manhattan careers in banking and fashion for baking, their mission was simple: create the world’s greatest chocolate chip cookie.
Make a reservation at Baron’s Cove in Sag Harbor to dine to your heart’s content on Monday, December 31
Have yourself a merry — and delicious — Christmas Eve, the easy way.
While there’s no appreciable shortage of pizza, or pasta, or bagels, you’d be hard pressed to find more than a little decent Asian food out here.
One might find oneself at a fancy ramen restaurant known for its laboriously made tonkotsu pork stock one night only to retreat to the hastily made — and equally satisfying — ramen from a late-night hole-in-the-wall the next.
Southold Bay Oysters recently unveiled their Shindig Shuck Box, a one-stop shop for any oyster aficionado or amateur that includes two dozen Southold Shindig Oysters grown right in Southold Bay and a stainless steel Plymouth-style shucking knife with instructions.
In 2011, a survey by the National Restaurant Association concluded that 6 percent of Thanksgiving diners would eat or order out for the national holiday.
As Turkey Day draws near, Art Ludlow of Mecox Bay Dairy in Bridgehampton shares how the farm prepares to feed families celebrating on the East End, including his own.
There is a reason that The Three Sisters — also known as corn, beans and squash — are planted together in many indigenous traditions.
Hunting, foraging, fishing. Farm-to-table was never a trend for chef Arie Pavlou, rather the only way of life he knew, instilled in him as a child growing up on the small island of Cyprus.
For eateries and diners alike, Long Island Restaurant Week is a fall favorite island-wide, especially on the East End — giving restaurants a boost in business while customers try menus that, sometimes, are outside their budgets during the on-season.
Every day’s a beach day. Though summer is over, this slogan still rings true for Westhampton Beach Brewing Co. as they’re smack in the middle of their first October — in which case, every day’s a beer day.
Baron’s Cove’s new fall menu debuts with heritage pork shank with braised polenta, Brussels sprouts and natural jus, featuring pork raised at the Sag Harbor resort’s own 62-acre Beach Plum Farm.
For epicureans craving contemporary food culture — from farm to table and organic vs. local vs. biodynamic to culinary diversity and food politics — Stony Brook Southampton has the answer.
On October 11 at the John Jermain Memorial Library, the Korean Spirit and Culture Promotion Project will put on “Taste of Korea: Full of Wisdom and Nature,” a cooking demonstration that will offer attendees a window into Korean culture.