Food

Richie Daunt Jr. has had two real passions since childhood, fitness and cooking. He has recently brought the two together in Montauk Fresh Eats, a venture he started last year.

Gather your own virtual or pod wine tasting with Wolffer, find fresh and local vegetables through the winter at Amagansett farm stands, and Long Island Restaurant Week is on

Paul Slovak had a career in advertising, but a passion for fish, especially smoked fish, has been in his blood since childhood. After marriage, children, and corporate life, he resumed smoking fish as a hobby a few years ago. In 2017, he made it a business.

Oven ready pub takeout from Main Street Tavern, a new Wolffer botanical cider, healthy cooking classes, and more

Calissa in Water Mill offers brunch, and Art of Eating is now preparing takeout dinners on Thursdays and Fridays.

Almond in Bridgehampton has a four-course prix fixe dinner and champagne toast for New Year's, and a dinner at the 1770 House in East Hampton Village comes with two appetizers and a glass of Billecart-Salmon Brut Reserve.

Despite the pandemic's impact to business, the nonprofit South Fork Bakery is striving to continue its core mission: to offer meaningful employment to adults with disabilities.

Deep winter is a good time to get into dips and fondues. They are easy and communal (for your safe little pod at home), and can be rich, decadent, and celebratory or junky and naughty for couch-tatering and watching sports.

New Year's Eve dinner offerings from Lulu Kitchen, Nick and Toni's, and Bell and Anchor are on the table as well as a virtual cooking class from Stefanie Sacks.

When it comes to holiday food gifts, everyone does the same thing. With a little extra money and time, why not make slightly more extravagant and more original food gifts this season?

South Fork restaurants continue to serve up intriguing options for Christmas and Christmas Eve. It is best to pay close attention to ordering deadlines and make reservations early.

Lunch specials at Ed's Lobster Bar in Sag Harbor and a new trio of seasonal cookbooks from Sybille van Kempen.