Recipes

Here's a guide to growing and enjoying your best tomato-flavored life, thanks to Matthew Quick, the farm manager for the nonprofit Share the Harvest Farm, and Marilee Foster, who typically grows 100 varieties each year on her Sagaponack farm.

Wine has never been more popular than it is today (as we know from all the “You had me at merlot” and “Mama needs wine” T-shirts sold on Etsy). But what about . . . hot wine? Reporting in on the rich delight of Scandinavian glogg.

There’s no easier way to cook for a crowd than to throw an old-fashioned holiday cocktail party, serving simple, make-ahead hors d’oeuvres. We'll help you master the art.

What to do with winter’s ugly vegetables —  all those ungainly, bumpy, stripey winter squashes that stock the farm stands this time of year, intimidating us with their sheer mass and quirky colors? Turn those ugly veggies into something beautifully delicious.

Cool weather calls for the warmth and comfort of soup. This week’s "Seasons by the Sea" covers the history of soup and offers tips and recipes to make it at home.

The recipe here is for a sturdy, spicy, and very crisp cookie. It holds up well, and will not get soggy or stale. Follow the directions as written, practice your rolling, and make sure you have a good, airtight container. Don’t skip the dot of blue coloring in the glaze, and if you want to hang them, make the hole in the dough with a toothpick before baking. This cookie recipe can also be used to make gingerbread houses.

From Steven Amaral, proprietor and chef at North Fork Chocolate Company, comes this take on spicy hot chocolate.

Nina Dohanos, a Sag Harbor food blogger, recreated an heirloom menu as a throwback to the days of dinner parties hosted by her parents, Peter and Marlys Dohanos.

Green Bean and Shallot Salad

Perfect at room temperature or cold from the fridge!

Ingredients:
2 lb. clean, local green beans
2 medium shallots, finely diced

How do we want to eat this summer? Inspired by "Salad Freak," a cool new cookbook by Jess Damuck, a Shelter Island girl made good, our menu will be fresh, fast, fun (and full of folic acid!).

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

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.

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.