Food

The special holiday feasts, both to go and on site, just keep coming, this week from Nick and Toni's, Lulu Kitchen and Bar, Rowdy Hall, Almond, Townline BBQ, the Cookery, and L&W Market.

If it's Hanukkah, there must be potato latkes, brisket, and doughnuts, and Rowdy Hall, Nick and Toni's, and L&W Market are offering those specials and many more.

Tutto Caffe opens in East Hampton, 1770 House and Highway restaurant offer take-home holiday feasts, spirited gift suggestions from Park Place Wines and Wolffer Estate Vineyard, peppermint ice cream and a holiday menu from Loaves and Fishes, and a new I.P.A. from Springs Brewery.

Food gifts for the holidays are always welcomed. Most of us have a houseful of family, friends dropping by, parties to attend. What to serve? What to ship to those farther away?

With a new director of education, the FoodLab at Stony Brook Southampton is setting out to train the next generation of local farmers and food producers through its Small-Scale Farming training program.

Seven-fish feast with Italian wines at Nick and Toni's, Artists and Writers dinner at Almond, special cocktail with persimmon and elderflower liquer, and holiday specials from Bell and Anchor, EHP Resort and Marina, and Leon 1909

The recipe here is for a sturdy, spicy, and very crisp cookie. It holds up well, and will not get soggy or stale. Follow the directions as written, practice your rolling, and make sure you have a good, airtight container. Don’t skip the dot of blue coloring in the glaze, and if you want to hang them, make the hole in the dough with a toothpick before baking. This cookie recipe can also be used to make gingerbread houses.

From Steven Amaral, proprietor and chef at North Fork Chocolate Company, comes this take on spicy hot chocolate.

Laura Donnelly offers a cornucopia of creative suggestions for Thanksgiving leftovers and plus some unusual recipes.

Special menus at Leon 1909 and Almond, winter farmers market in Riverhead, cocktail kits from Sag Farm Distillery, fall prix fixe at Lobster Roll, produce shares at Quail Hill Farm, and garlic planting on Shelter Island.

Sag Harbor's Dockside Bar and Grill will reopen in the spring with a new name, Bay Street Tavern, and new owners, among them chef Eric Miller of Rita Cantina, who promises to continue Dockside's commitment to local purveyors and an egalitarian atmosphere.

Tutto Cafe and Sant'Ambroeus are poised to open in East Hampton, and Townline BBQ has offerings for hungry football fans (and everybody else), including wings, rib tips, homemade potato chips, nachos, and mac and cheese bites, and a Splat dinner to be cooked at home.