Food

    Mother’s Day is coming and I hope you are all planning creative ways to honor and remember your mothers. Creative being the operative word here. No need to buy a card, make one! No need to buy flowers, pick some wild ones...
    Jennifer Meadows, the chef at Fishbar in Montauk, which is at the Gone Fishing marina on East Lake Drive, is back in the kitchen for another season, and serving dinner from 5 to 9 p.m. Thursday through Sunday. A mention here of...
    There are a couple of springtime treats in our waters right now, often only available in spring and fall as the water temperature changes. Weakfish, also known as sea trout and by their Native American name “squeateague,...
    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...