Food

The primary ingredient of the Carroll brothers' four varieties of pasta is stone-milled whole grain wheat from Amber Waves, which Carissa's Bakery has used for years. Sean Carroll was one of Carissa Waechter's first bakery employees.

Celebrity chefs are cooking at Old Stove this summer, Montauk gets a new sushi and Thai spot, Citarella's seafood meal kits, and more

The Wine Stand returns with music, food, and rose in Sagg, breakfast and brunch options, supper in East Hampton, and chocolate whiskey for dessert

Cove Hollow is no more a "tavern" than Cafe Max was a place to sip cappuccino and nibble a croissant. What it is is a serious restaurant with seriously good food. 

Facing a steep rent increase, the Hampton Chutney Co. eatery will soon be leaving the Amagansett Square space it has occupied for more than 20 years, Isabel MacGurn, an owner, said on Monday.

Openings, specials, and farm stand and farmers market openings from all over welcome the season.

The realms of fine food and fine arts will come together once again at the Watermill Center, where the Artists' Table brunch series returns starting June 5. From noon to 2:30 p.m., a farm-to-table meal by Martine Abitbol, an acclaimed chef and restaurateur, will be the backdrop for private presentations by Rachel Dickstein, an Obie Award-winning theater director, and Tomashi Jackson, a multidisciplinary artist who is the 2021 recipient of the Watermill Center's Inga Maren Otto Fellowship.

With protein focused diets only increasing in popularity, where that protein sourced is becoming more important. A local producer of beef jerky is making sure his beef is coming from sustainable sources.

New seasonal openings, menus, specials, bagel delivery, and more

Heritage is as important to Kristina Felix Ibarra as expression, and she has found a way to incorporate both in her love of food. It may sound simple, but it's not. Like much in her life, it's actually quite complicated.

Mother’s Day has passed, but in its honor Hamptons Doc Fest is presenting “Her Name Is Chef,” a documentary about changing gender roles in restaurant kitchens, online through May 23.     

In celebration of its 30th anniversary, Bay Street Theater will hold a series of outdoor fund-raising dinners through the late spring and summer. Tracey Mitchell, the executive director, and her husband Blaze Makoid, an architect, will host one featuring a performance by Richard Kind, an actor, at 7 p.m. on June 10 (rain date June 11). The cost is $2,500 per person, and only 28 seats are available.