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.

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

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.

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.

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.

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.

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.