Root for the Food
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.
Oodles of (Gluten-Free) Noodles
Beautiful People With Tomatoes
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. Serves eight.   1 onion, sliced 2 celery stalks, chopped 8 oz. unpeeled, scrubbed ginger,...
After the Snipes
Wine and Dine
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.
All-Time Favorites
Pebo’s Clam Sauce on the Grill
Make Room Now
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...
Online Recipes: Gack!