Food

Last spring, with the help of his mother’s 10-year-old sourdough starter and cooking in his in-laws’ Water Mill kitchen, Stephen Robinson decided to ride the sourdough wave.

Cooking for St. Paddy's Day, new dinner specials, and Ayurvedic cuisine for delivery

An East End meal plan service is making healthy meals that are also vegan and Whole30 compliant, featuring ingredients from regional farms and fishermen.

Share the Harvest's chili cook-off, new specials for takeout and dining in from all over, and more

Abandoned art school ambitions, entrepreneurial spirits, and a love of wine have resulted in a new wine club founded by two friends who are bringing selections of natural wine to the East End.

New dine-in and takeout specials from all over the South Fork inspired by dishes the world over

Montauk Brewery has plans for several limited beer releases in 2021, starting today with the debut of a small-batch I.P.A. just in time for Valentine's Day. It's called Love Is. . . a Cold Beer, and apparently there's much to, uh, love about it. 

A new batch of Valentine's Day dinner specials from Water Mill to Amagansett

Still more options for Sunday's big game and the latest entrees to take home from Sagaponack's Loaves and Fishes

For those who refuse to let the pandemic get in the way of a little night-on-the-town romance as well as those who'd prefer to snuggle in at home, restaurants are offering a variety of Valentine's Day dinner specials and dining options. 

With the use of heaters, blankets, igloos, and fire pits, South Fork restaurants are making outdoor dining a hot winter option for Covid-wary customers.

New options to take home, dining specials to eat in, and some game-day specials for football fans.

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.

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.

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.

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.

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?

Delicious holiday dinners to go, new chicken "Coop" in Southampton, Instacart is revving up on the South Fork, and much more

In Holiday Baking Part Deux, students will learn how to build on the basics to make more elaborate holiday desserts and pastries. The first rule is "learn the basics." The next rule is "practice, practice, practice."

Fish and farmers markets through the winter holidays, wine tastings virtually, dinner specials, and more

Many brilliantly talented chefs declare "I hate to bake; I can't do pastry." That is because while cooking and baking are life skills and arts, pastry and baking are also science and chemistry and require precision without variation. To start with basic baking, you don't need a lot of equipment, but you do need the correct equipment.

Gurney's provides new ways to socialize outdoors in bungalows with fire pits and Guild Hall will hold a benefit wine dinner in Montauk.

Phil Hartman's "Anal Retentive Chef" on "Saturday Night Live" kept cleaning up his counter space, agonizing over unsymmetrically cut bell peppers, uneven numbers of ladyfingers, and disposing bits of food in such an elaborate and fussy way, he never got around to actually cooking. There's nothing wrong with that, except for not beginning or completing a dish.