Dona Sarita Cocktail 1½ oz. Mezcal Dona Sarita ½ oz. premium Triple Sec or  cointreau 1 oz. lime juice 1 oz. orange juice Ice Rub the rim of a cocktail glass with orange juice and dip in red chile salt. Shake with ice, strain, and...
All of these recipes are from Cathal Armstrong’s “My Irish Table.”
This is my recipe for granola based on one from Alta, Utah. They do a lot of skiing out there so a high-fat, high-fiber, high-energy breakfast is considered a good thing. Serve this with milk or yogurt and any fresh fruit on top. Berries are...
Patrick Clark’s Horseradish-Crusted Halibut
Root for the Food
This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.
Oodles of (Gluten-Free) Noodles
Beautiful People With Tomatoes
Cleansing Ginger Chicken Soup This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit. Serves eight.   1 onion, sliced 2 celery stalks, chopped 8 oz. unpeeled, scrubbed ginger,...
After the Snipes
Wine and Dine
Saltibarsciai Beet Soup This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.
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