Recipes

"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.' "

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.

Brie, Bacon, and Fig Jam Toasts
I don’t remember where I got this recipe but it is a big hit as a heavy hors d’oeuvre. This is more a guideline than a recipe.

Sliced and toasted baguette
Small slices of Brie, cut to fit baguette slices
Fig jam
Cooked bacon

 Place brie on top of toasted baguettes, then spread about one teaspoon of fig jam onto brie. Top with a piece of bacon that is approximately same size as slice of brie, about a quarter slice of bacon. 

This recipe, reproduced on many websites including that of Saveur magazine, is widely credited to Craig Claiborne.

Lemon Crinkle Cookies

I love anything lemon, so this is one of the first recipes I am going to make from Nick Voulgaris III’s book “The Kerber’s Farm Cookbook.”

Makes approximately 16 cookies.

1 3/4 cups flour

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

Faux Mission Chinese Chicken Wings

Having just dined at Mission Chinese for the first time, I immediately ordered the restaurant’s cookbook. I do not have it yet, but I found this recipe online, which is supposed to replicate Mission’s famous chicken wings with xxx spice.

3 lbs. split chicken wings

3 Tbsp. oil

Salt and pepper

Penn’s Pecans

I got this recipe from my friend Marsha, who got it from her friend Penn. So they are called Penn’s pecans. They are a bit of work, but easy and so good!

Makes one pound.

2/3 cup bourbon

1 lb. whole pecans

1 Tbsp. oil

Several dashes of Worcestershire sauce

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

This recipe comes from the Bridgehampton Inn and Restaurant’s “Look and Cook Book.”

No need to feel guilty about this salad this time of year, everything is local except for the pecans.

If you’re feeling inspired to make your own chowder, here is a recipe found in several locations. Saveur magazine published it in 2007 and credited it to the 1898 edition of the L.V.I.S. cookbook. Round Swamp Farm has the identical recipe on its website and defines it as a Lester family recipe.

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.