If I can hit two farmers markets over the weekend, I’ve got enough bounty to last through the week
A couple of stops at farmers markets, such as this one in Springs, can be enough to stock the kitchen for the week.

Having gone through numerous transformations over the last few years, the upstairs restaurant is now a spacious and streamlined place
Whether for a more formal dinner or an informal “gaze, slurp, and sip,” Bay Kitchen Bar offers many reasons to go to the space long occupied by Bostwick’s. Morgan McGivern

Local Food News

Are they worth it?
Smoothies at Barcelona’s La Boqueria market Adam Wyles

Local Food News

And after the winter we have had, I suspect all of us will be relishing the fiddlehead ferns and pea shoots, ramps and scallions, asparagus and morels more than ever
Spring is a time when weeds and ferns join more traditional fare such as spinach on the menu. Durell Godfrey Photos

Local Food News

Blood orange margaritas from Little Red in Southampton Courtesy of Wordhampton

It was only a matter of time before the production of spirits found its way to the South Fork
Jason Cyril Laan and Michael McQuade devised their own recipe for rum, infusing a neutral spirit they import from Trinidad with a secret blend of flavors. Morgan McGivern

A series of panel discussions presented by the Peconic Land Trust and sponsored by Edible East End
Joe Tremblay, left, and Sean Barrett participated in the “Fruits of the Sea” panel, part of a series organized by Kathy Kennedy for the Peconic Land Trust. Laura Donnelly
Dean Foster is transforming 15 acres north of the highway into the headquarters for the Sagg Distillery.