Food

    If David Burke, a well-known restaurateur, were to have a precocious baby chef it would be Matthew Guiffrida. His new Muse in the Harbor echoes the whimsy and quirkiness of Burke’s signature dishes: various foods shaped...
    As the spring season marches forward, more restaurant chefs are striding back into their kitchens to man their stations for the season.     In Montauk, the Clam and Chowder House on West Lake Drive has reopened,...
    In Montauk, Fishbar has reopened for the season. The restaurant is on East Lake Drive, overlooking Montauk Harbor, and has a new chef, Shawn Christman. For now, Fishbar is serving dinner from 5 to 9 p.m. on Thursday and Friday,...
Amazing Sorrel Soup     This recipe is adapted from Patricia Wells’s “At Home in Provence.”     Serves four to six. 3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute...
   Other than the lack of rain, this spring has been beautiful. But what has amazed me the most are the hardy little herbs that survived the entire winter and are now going gangbusters in the garden.
   Those looking to prepare a meal with fresh spring color, as well as the comfort and warmth of rice and spice, might enjoy one of the most popular entrees served by the Seafood Shop in Wainscott.     The new executive...
New at Montauk Harbor     Sam Joyce, a longtime chef at Gosman’s restaurant in Montauk, is opening his own place not far away on West Lake Drive. Calling it Sammy’s, he is taking over the spot where Clemente’s...
    The Palm restaurant in East Hampton is offering a three-course prix fixe dinner for Easter for $58.90 per person, plus tax and tip. The meal will begin with a choice of salad or lobster bisque, followed by filet mignon served...
    Jennifer’s mother-in-law cooks her brisket with Coca-Cola. Steve puts Spanish olives on his peanut butter and jelly sandwiches. Have you ever tried extra virgin olive oil drizzled over premium vanilla ice cream? Who knew...