Food

Local restaurateurs have to be more flexible and nimble with their standing menus and specials thanks to rising costs and supply-chain delays.

Long Island Restaurant Week for winter, new hours and a break for Carissa's Bakery, and Gurney's offers a new brunch option in Montauk.

Two recent books illuminate the benefits of vegan and plant-based cooking without being rigid or prescriptive.

Breadzilla, the ever-popular and long-for-sale Wainscott bakery, sandwich, and gourmet shop, finally found a buyer.

A regional meal service to help keep on track for new year's diets, Sylvester Manor's farm opens its summer C.S.A., and healthy cooking classes.

In food news this week, some seasonal reopenings and closings, and Chimene Macnaughton is the new beverage director for Honest Man Hospitality Group.

Wishbone Farms, a Southampton takeout shop, offers small-batch, artisanal food and meals for home and travel. "Our general thesis, when it comes to making food, is that if it's not necessary, we won't add it," said Josh Lebowitz, a co-owner.

A La Mode Shoppe, a handcrafted, small-batch, allergy-free ice cream operation, has announced it will take over the space on Newtown Lane formerly occupied by the popular Scoop du Jour.

Star staffers share recipes for cranberry relish, stir-fried sweet potatoes, sweet squash with apples, and gingersnap pumpkin pie.

Foie gras, filet, oysters, truffles, and champagne — of course — are some of the luxury ingredients featured in the set price New Year's Eve menus at some of the South Fork's favorite boites.

Harbor Bistro says goodbye to Springs, Lobster Roll opens in Southampton, prix fixe at Serafina, new chef de cuisine at Almond, options from North Fork Table

Klever Lopez, the new owner of John Papas Cafe in East Hampton, promises that, except for a few new dishes, nothing will change. A fixture in the kitchen there for more than 20 years, he knows the place well.