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Time to Make the Doughnuts

For a Hanukkah sweet, we propose a homemade donut that touches on two traditions: beloved jelly-stuffed sufganiyot and the homespun crullers fried up in East Hampton kitchens since colonial days. Here, a recipe — and advice for fearful friers — adapted from an ORIGINAL column by Florence Fabricant published in The Star in 1975.

Dec 2, 2021
Winter Dishes From Loaves and Fishes

Loaves and Fishes features Goodale Farm on the North Fork in its December cookbook, which highlights holiday food and entertaining. Here, a few recipes as an appetizer

Dec 2, 2021
Holiday Favorites From 125 Years Ago

One of our best resources for traditional local recipes is our collection of cookbooks compiled by the Ladies Village Improvement Society, something its members have been doing for 125 years now.

Nov 24, 2021
East End Cowboy Sauces It Up

"It started in the backyard, as barbecue stories do," Jason Wagenheim said. "I've hosted barbecues for upwards of 50 to 60 people. They'd say, 'Jason, you should open a barbecue restaurant or bottle this sauce.' "

May 6, 2021
Recipe: Dandelion Greens with Ham Hock and White Beans

Tony Piazza of Piazza Horticultural Group shared a favorite recipe created by his grandmother, who grew up in Caserta, Italy. "This simple preparation was a spring staple growing up," Mr. Piazza said.

Apr 19, 2021
Thanksgiving Advertisements from The Star's Archives

Decades ago, the times were different — along with the cost of food, long-distance phone calls, rug cleaning, and table settings.

Nov 22, 2019
Seasons by the Sea: Taco Tuesdays With the Whitmores

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.

Oct 16, 2019
Seasons by the Sea: Tracking the Fleeting and Elusive Ramp

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

May 10, 2018
Recipes You'll Go Nuts For

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.

Feb 11, 2011
Seasons by the Sea: Musseling Up

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.

May 21, 2009
Seasons by the Sea: A Misunderstood Meat

I eat a lot more vegetables and whole grains than meat. If I were to sit down and analyze my diet, it would almost seem vegetarian. Nutrition is important to me, but I don’t obsess about foods, fats, cholesterol, mercury, carbohydrates, acai (Oprah’s miracle fruit!), corn syrup, tapeworms, sugar, blue and orange fruits, lead in my ancient crockery, or anything else that 90 percent of the people I know worry about.

Jan 15, 2009
Seasons by the Sea: Sweet Spearmint Peas, 2008

One of the things I love best about spring vegetables is how beautifully they go together. Peas and spearmint are a match made in heaven. Asparagus and morels combine a sprightly green flavor with a mild earthy one. In Provence, spring is celebrated with a fricassee of artichokes, fava beans, peas, and asparagus.

This recipe is great with roasted or grilled spring lamb. I kind of made this one up. It is best if the peas are small.

Sweet Spearmint Peas

Apr 3, 2008