Lead Food

WASP soul food
A recent spread of tea sandwiches, dip, and melba toast at the Garden Club of East Hampton’s plant sale found its color in the table cloth. Durell Godfrey

It is big, light, and airy, rustic and modern at the same time
The interior of Arbor, where a lively crowd gathered Sunday night, is airy, rustic, and modern at the same time. The seafood pappardelle is taken to the next level by the inclusion of split king crab legs and a bit of bottarga. Morgan McGivern
Michelle Mesa and Emme Kron-Deacon posed with a customer at Arbor in Montauk. Morgan McGivern

The Wellness Foundation’s summer benefit will be held on June 18 at the Mulford Farm in East Hampton
Jay Astafa will provide the food for the Wellness Foundation’s summer benefit. Susan Shek
Jay Astafa with some of his vegan hors d'oeuvres.Susan Shek

There are 14 farmers markets open between Thursdays and Sundays all over the East End and in Westhampton Beach
Even though summer’s bounty is weeks away, there are still plenty of locally harvested options to bring home for a late spring meal. Laura Donnelly

Late-night drunkie food
Salty and cheesy chilaquiles are an easy option using things most people have on hand. Here, they are made with tortilla chips, salsa, and cheese and topped with fried eggs and a garnish of lime and cilantro. Laura Donnelly

Gennaro Giugliano, pizza maker extraordinaire at the Red Horse Market in East Hampton
Gennaro Giugliano, who was born in Naples, the birthplace of pizza, has practiced the tradition of his homeland in East Hampton for 11 years. Morgan McGivern

A good test of the chef’s abilities
The difference between perfect calamari and its rubbery cousin is really a matter of seconds. Laura Donnelly

Step up your culinary repertoire

Spring will be here . . . in June
Strawberries in December? This happened. Laura Donnelly
The author’s kitchen herb garden in early May

The owners and business partners, Eric Lemonides and Jason Weiner, the chef, have been friends since they were 5 and 6 growing up in Brooklyn
Whether renovating a shed-like building for their first location or taking over the grander and more proportional space they now occupy on Ocean Road, the partners in Almond (below from left, Jason Weiner, Almond Zigmund, and Eric Lemonides) have always brought high style to their casual bistro settings. Eric Striffler and Daniel Gonzalez Photos
Like many other patrons, Bill Clinton appreciates the martinis, left, at Almond’s bar. Right, a photo of their first location.
Typically the mainstay of any great bistro, the steak frites at Almond, with original bordelaise or more recent au poivre sauce, is always worth a try.