Food

Summer means pop-up and seasonal restaurants and chefs from New York City on the South Fork.

Paola’s, the Italian restaurant taking over the space formerly occupied by EMP Summer House on Pantigo Road in East Hampton, will open by Memorial Day weekend, Stefano Marracino, the owner, said on Friday.

Mother's Day Specials from all over, the East Hampton Farmers Market returns, Duryea's is back, and more

New restaurants, season openings, Candace Hill Montgomery at Almond, Cinco de Mayo, and more

For those looking forward to a summer filled with fresh produce from an East End farm, now is the time to sign up for a community-supported agriculture program, or C.S.A.

Need some cooking shortcuts on those stay in and watch Netflix evenings? Here are some easy recipes and half-hacks to help.

“Cook Like a Pro” is the 11th cookbook by Ina Garten (the Barefoot Contessa). “The Loaves and Fishes Cookbook” by Anna Pump with Gen LeRoy was Anna’s first cookbook of four, published in 1985 and recently reissued. The third book here is Gwyneth Paltrow’s fourth book, “The Clean Plate.”

There is almost never a time when Fierro’s isn’t busy, and if you’ve been there, you can understand why. The pizzeria, which celebrates its 35th anniversary in East Hampton this week, has survived and thrived not only on the strength of its popular pies — served 362 days a year — but on the amicability of its owners, John and Al Fierro.

It's ramp season. Huzzah! But don't blink, because before you know it, this wild, elusive allium will be gone.

“If this combination doesn’t fire up the love engine, I don’t know what will.” Woo hoo! Just let it cool down first.

When I make granola I add almonds, pumpkin seeds, sunflower seeds, sesame, and flax, all healthy . . . if a bit fattening. Try different kinds of nuts and see which you like the best. They are often more affordable bought in bulk at health food stores but be sure there is a high turnover, they can get stale quickly.

Mussels could be considered the pasta of the bivalve mollusk world. They are cheap, versatile, and easy to cook. Last night I had them in coconut broth with lemongrass and lime wedges served alongside. Tonight a friend is going to prepare them in a Thai green curry sauce. They are abundant in many parts of world and particularly revered in Belgium and France, where they are served with French fries as moules et frites.