Lead Food

Big and beautiful with an open kitchen, a wood-burning oven, and a trellised patio in the back
Diners at the new Lulu Kitchen in Sag Harbor Durell Godfrey

Local celebrity cookbooks

The earliest, earliest celebrations celebrating mothers are believed to have begun with the ancient Greeks and Romans
The author's son, Billy Taylor, who makes a mean salad dressing, with their dog Gumbo from earlier days Laura Donnelly

In pursuit of Austrian cuisine
Despite the traditional Viennese preference for fried and boiled meats and potatoes, the markets offer a colorful array of seasonal and imported produce. Below, a meal of tafelspitz is preceded by broth with noodles or sliced pancakes. Laura Donnelly Photos

Local Food News
Cynthia and John Kaufmann sampled the pulled pork slider and veggie burger at the Springs Tavern bar, which opened April 1. Durell Godfrey

Dining options both out and in
Anand Sastry pairs rack of lamb with capellini risotto. Durell Godfrey

Local Food News
Ina Garten, seen in her East Hampton kitchen barn, has a new show, “Cook Like a Pro,” premiering on the Food Network next month. Jennifer Landes

Dinner at Hampton Coffee
Jason Belkin, who owns Hampton Coffee Company with his wife, Theresa Belkin, was behind the bar at the Water Mill location and ready for the dinner rush on a recent Friday. The restaurant started serving dinner last month. Taylor K. Vecsey

A holiday hankering for corned beef and cabbage
For those unable to get to Indian Wells Tavern in Amagansett on Friday, the restaurant’s chef, Tyler Hannibal, has shared the recipe for his version of corned beef, pictured above.

Local Food News
Volunteers gathered in the Scoville Hall kitchen to prepare for the annual soup and chili dinner sponsored by the Amagansett Presbyterian Church with contributions from Nick and Toni’s and Bostwick’s, among others. At Almond, its co-owner and head chef, Jason Weiner (below preparing headcheese for the first course), collaborated with Jeremy Blutstein from East by Northeast to concoct a “whole animal, cured, pickled, fermented, and preserved-things beer dinner.” Durell Godfrey and Jeremy Blutstein Photos