Food

Cavemen invented it. Attila the Hun enjoyed the horse-meat variety. Pioneers and cowboys survived on it. We’re not talking about your 7-11 sodium nitrate–filled teriyaki version of it, we’re talking about real jerky, homemade jerky.

Coming right up is the next Artists and Writers night at Almond in Bridgehampton, this one with Francine Fleischer, a photographer. During the special events, Jason Weiner, an owner of the restaurant and its chef, prepares a three-course meal served...
“Bah humbug,” you may think after reading this review. Or “She sure is a Grumpy Cat!” Sorry, but this job is essentially to provide a community and consumer service. Therefore, I am obligated to tell you about a recent...
Stefanie Sacks of Montauk, a chef and nutritionist who has dished far and wide about how the food we eat affects our health — she has a weekly WPPB radio show, “Stirring the Pot,” does a weekly blog, “What the Fork,”...
For New Year’s Eve Those looking toward the last night of December to have an evening meal out and ring in the new year have numerous choices as to where they might go.
When it was suggested to me that I participate in a latke-making party and write a story about it, my initial response was, “Hmmm, doesn’t sound like much of a food story. Grated potatoes fried in oil? How interesting or complicated can...
Holiday Meals
Cavaniola’s Traditional Swiss Fondue It is important to use the best ingredients for best flavor. Supermarket cheeses probably won’t yield the same results, so I strongly urge you to get the best cheeses you can for this fondue recipe...
This is the time of year when warm, comforting foods are very appealing. What can be even more appealing are melty-cheesy dishes like Welsh rabbit, Kentucky hot brown, fondues, and raclette. The fun of fondue and raclette is that they are...