This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.
Cleansing Ginger Chicken Soup
This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit.
1 onion, sliced
2 celery stalks, chopped
8 oz. unpeeled, scrubbed ginger,...
Saltibarsciai Beet Soup
This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.
Braised Red Cabbage
This recipe is from my mother-in-law, Nancy Auerbach. It is very Pennsylvania. I substitute maple syrup for the sugar and use less. If you don’t have leftover bacon fat in a teacup in your refrigerator or would simply...