Food

It might have been inevitable that Gail Watson would return to baking, even her famous wedding cakes, after a self-imposed hiatus in 2012, but it didn't always seem that way.

Holiday specials can be ordered from Carissa's Bakery, Highway Restaurant and Bar, Ed's Lobster Bar, and Bell and Anchor.

Easter dinner menus and weekend specials, takeout from Nick and Toni's, Dreesen's donuts live at M and R deli, and more

Gefilte fish, the oval-shaped balls of ground fish most commonly associated with the Passover holiday, might resemble quenelles, the French comestible often linked with the cuisine of Lyon, but you won’t find gefilte fish in Escoffier’s “Le Guide Culinaire.” 

Seeking to address food insecurity and weaknesses in the local food system that have been exacerbated by the Covid-19 pandemic, the East End Food Institute and the City University of New York Urban Food Policy Institute launched an effort on Tuesday to develop a plan to improve the system with the help of farmers, food workers, and others. 

Stuart's Seafood Market, an Amagansett institution since 1955, is under new ownership, as Rashid Sulehri, the owner of Villa Italian Specialties in East Hampton, purchased the business earlier this month along with "all the business secrets including the recipes, and how they're successful and why they're successful." 

New openings, more Easter and Passover fare, award-winning wines, and more

New seasonal openings of Bostwick's Chowder House and Rosie's in Amagansett, and Easter and Passover meals from all over

Known around the East End for her bossa nova song stylings with her guitarist husband, Marcello Pimenta, Ludmilla Benevides, or more familiarly Milla, has also enjoyed cooking for friends and family as another way to share Brazilian culture with them. In 2015, it gave rise to Milla's Puffs, a cheese and cassava flour bread that she prepares ready to bake in individual buns for a fresh-from-the-oven treat that is also gluten-free.

Passover catering by Art of Easting, the new release of Summer in a Bottle, pop-ups, and more

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