Food

The guacamole, chips, and salsas at Mercado in Bridgehampton Laura Donnelly

Local Food News
Kate Fullam is the new head of the Amagansett Food Institute.

Losing weight is the top resolution of Americans every year
A fruit crisp, this one featuring peaches and apples, can be lightened up with less sugar and fat and still taste delicious. Laura Donnelly
Vitello tonnato, an Italian dish traditionally of veal and tuna, loses little of its luxuriousness when made instead with turkey. Laura Donnelly

Local Food News

New Year’s Eve has been celebrated around the world for more than four millenniums.
Oysters Rockefeller make an elegant New Year’s Eve appetizer. Laura Donnelly
Fast, funny games like Smart Mouth and Mad Libs can enliven a big party, especially with a side of bubbly. Laura Donnelly

Local Food News

Who doesn’t have fun melting chocolate, crushing candy canes, and licking the spatula and bowl?
These pretty Linzer cookies are much easier to make than they look, but you will need cookie cutters. Laura Donnelly

Local Food News

The Star's food writer visits the Bay Area
A server at Zuni Cafe dancing with lady apples. Laura Donnelly
A petite aioli appetizer with artichokes, beets, and chicory salad from the Chez Panisse dinner.
Justin Spring’s book “The Gourmands’ Way” was feted with a dinner at the Berkeley, Calif., restaurant Chez Panisse, famous for its flowers and lighting, with an open kitchen that looks like a movie set. Justin Spring, below, signing his book at Chez PanisseLaura Donnelly Photos

Local Food News