Food

I read an article the other day that claimed that if everyone gave up meat and dairy (animal products) at breakfast time, the environment could be improved by 20 percent. I barely eat breakfast, but this suggestion seems daunting nonetheless.

A branch of Provisions Natural Foods Market and Organic Cafe has opened at the Mill shopping center in Water Mill.

Chowder mavens had their fill over the past two weekends in East Hampton. On Oct. 12, the Montauk Chamber of Commerce held its 38th annual Fall Festival, which included a clam chowder contest. Then, on Saturday, the East Hampton Historical Farm Museum held its second annual chowder contest. On both occasions, Laura Donnelly was a judge.

Wine is the focus with a dinner at Lulu's Kitchen and class at Park Place Wines and Liquors coming up this week, Coche Comidor is serving brunch, a new after-school special premieres this week at Rowdy Hall, and more.

Charlie Whitmore has been a vegan for 30 years. After a surfing trip to Mexico about eight years ago, he returned with a desire to learn how to make his own tortillas for his family's Taco Tuesday nights. Laura Donnelly was invited to one of these Taco Tuesdays a few months ago.

Is it Carissa’s the Bakery or Carissa’s the restaurant or just Carissa’s? I am talking about the newish establishment on Pantigo Road in East Hampton. No matter the name, it is an exquisite place, serving delicious food.

Oyster Fest at Gurney's Star Island, new dinner and happy hour specials, and more

Firemen may have a reputation for being excellent cooks, but members of the East Hampton Volunteer Ambulance Association think their culinary skills are unrivaled.

New specials all around, a wine dinner, and Scott Bluedorn will hold forth at next Artists and Writers night

The rapid sellout of pumpkin spice Spam leads to a rumination on how many pumpkin spice items are available to us to live a pumpkin spice life.

Oyster night at Bell and Anchor, new prix fixe at Bel Mare, brunch is back at Nick and Toni's, and more

There is still plenty of time for you to get some big tomatoes to make sauce, smaller ones to oven dry, and corn to freeze. And you don’t want all those herbs in your garden to go to waste, do you?

New seasonal specials, Oktoberfest returns to Rowdy, Harvest time at Wolffer, and Rosh Hashana treats to order

Julia Child changed the way we cook in this country. She taught us that cooking is not a chore to be finished quickly; it is a joy to be shared. Her iconic “Mastering the Art of French Cooking, Volume One” was published in 1961. Her program “The French Chef” was the first national cooking show, debuting in 1963.

When a restaurant has a name like Rosie’s a Love of Fare it is tempting to make cutesy puns and attempt witticisms. I’ll try to restrain myself by just saying that I love Rosie’s. It is different, it is beautiful, and it is reasonable for the quality and creativity of the food. It can, however, be a little like your friend’s delightfully precocious child who has been let loose in a kitchen with dandelion greens (organic!) and a blowtorch.

Israeli Cuisine

In 2013, Roger Sherman, an award-winning filmmaker, traveled to Israel with Michael Solomonov, the Israeli-born chef whose Philadelphia restaurant Zahav was named the best restaurant in America by the James Beard Foundation in May. The result of their visits to restaurants, wineries, home kitchens, markets, and street vendors was the 2016 documentary “In Search of Israeli Cuisine,” which illuminated the diversity of that country’s previously little-known culinary scene.

The East End Food Institute’s Food Lab conference, featuring panel discussions with chefs and local farmers, wine and food tastings, and cooking classes, will be held on Friday, Sept. 13, and Sept. 14 at Stony Brook Southampton.

I recently had the honor and pleasure of interviewing Bobby Flay and Michael Symon, Food Network superstars and occasional residents of Amagansett and East Hampton village respectively. The interview time allotted (20 minutes) was not quite enough to construct a meaningful story, but I got a few tasty morsels of cumin-scented, perfectly seared Tomahawk steak nonetheless.

What does it mean when a restaurant is virtually empty on a weekend evening in mid-August? It usually means sayonara, ciao, baby, make like a tree and leave.

A North Fork food tour, slices after 10, and the return of Almond restaurant's Artists and Writers series

Few events offer as concentrated an experience of eastern Long Island’s culinary diversity, innovation, and entrepreneurship as the East End Food Institute’s annual Food Lab conference at Stony Brook Southampton.

Bel Mare Ristorante at Maidstone Park in Springs is offering daily specials on bar bites and drinks between 4 and 6 p.m.

New ice cream store in East Hampton, gluten-free pizza at Bel Mare, Share the Harvest benefit, and more

The Calvary Baptist Church on Spinner Lane in East Hampton held its annual barbecue on Sunday and it was a gloriously beautiful day.

First, let’s talk about ribs. There are several different kinds available in most markets. Spareribs come from the underbelly, or lower rib cage, of the pig. A full slab contains 13 ribs and weighs about three pounds. Baby back ribs (not from piglets!) come from the upper front end of the rib cage and are smaller than spareribs. Country-style ribs come from the upper rear end of the rib cage. Regular spareribs are fattier, which keeps the meat tender and moist during long cooking. Baby backs and Country-style can be prone to drying out if you’re not careful.

There were a number of new restaurant openings this spring and summer that were worthy of interest and celebration, but to many, the most exciting, happy-news opening, or more like return-to-from-whence-they-came, was Bostwick’s on the Harbor.

Alex Guarnaschelli, a Food Network star and the chef at Butter, will speak to Florence Fabricant on Sunday, and more

It’s unusual to have so many happy, enthusiastic diners who truly love everything placed in front of them, but such was the case at Morty’s Oyster Stand. I believe Mr. Cyril Fitzsimons would approve.

Plain-T cart, Amber Waves Farm dinners, and a chef's talk at Guild Hall

K Pasa is not a Mexican restaurant serving hefty portions of rice and beans. It offers tacos of all kinds, sandwiches, salad, and vegan offerings.