“comer con gusto.”
Every week, Luchi Masliah, who is from Uruguay, makes thousands of empanadas stuffed with a variety of tasty fillings. Durell Godfrey

Local Food News

Due to the farm-to-table movement and the culinary artisans it has bred, a clutch of kitchens have sprouted up in East Hampton Town to provide a springboard for food entrepreneurs
Dru Raley began making Bonac Dog Bark as a way to raise money for the Springs Presbyterian Church. Morgan McGivern

By Ellen T. White
Tom Colicchio’s commitment to fresh and locally sourced, simple ingredients is a natural for the East End. Mark Jordan
Local Food News

The Swordfish Returned

Swordfish is a tasty, meaty fish
Acid and herbs are great complements to swordfish and can be improvised as needed, as in this Mediterranean-inspired recipe with black olives and tomatoes. Laura Donnelly

The 10th such benefit for the community-supported farm overseen by the Peconic Land Trust
Lobster rolls served up from near the Quail Hill farm stand were among the hors d’oeuvres offered at the community-supported farm’s At the Common Table benefit Saturday. Durell Godfrey

Local Food News

sponsored by Edible East End
Joanne Pilgrim Photos