Food

Ground meats and fish are marvelous starting points for hearty, versatile, and economical meals
You don’t have to drive UpIsland for good dumplings. With some wrappers and a recipe from Lucky Peach, dumplings, above, are easy to make and pop into the freezer for later. Steak tartare, below, is one of many ground meat options. Laura Donnelly Photos
Craig Claiborne’s veal meatballs with tarragon.

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How wild is your game?
Jeremy Blutstein, the chef de cuisine at Almond restaurant in Bridgehampton, prepared venison for roasting with rosemary, garlic, and more. Jeremy Blutstein
Black ducks may not be to everyone’s liking, but A.J. Liebling, the writer and gourmand who for many years had a house in Springs, considered them among the finest game birds for the table.David E. Rattray

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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

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