Articles

The Bridgehampton Museum’s Parlor Jazz series resumes Saturday at 7:30 p.m. with a performance by Ada Rovatti, a jazz saxophonist, composer, and arranger. The program, “Colori di Primavera,” will be hosted by Jane Hastay, a pianist...
The flowers on the witch hazels opened within a few days of the temperature rising above freezing. One large clump of crocuses that had begun flowering in January before the blizzard resumed blooming as if six weeks of bitter cold and continuous...
Taken by themselves, either act of “Clybourne Park” — the Pulitzer Prize and Tony Award-winning dramedy by Bruce Norris now at the Hampton Theatre Company in Quogue — would stand as a searing yet comedic paean to race...
The intertwined musical history of Bob Dylan and the Band will be explored on Saturday when the Complete Unknowns, a group that performs the music of Mr. Dylan, and the HooDoo Loungers, a group known for its funky, New Orleans style, pay tribute to...
A Poetry Tete-a-Tete “Baseball is portrayed in these radiant new poems by Jill Bialosky as a ‘fierce and feral’ rite of passage in which we’re all held hostage to the always surprising vicissitudes of time and change....
Montauk at the St. Patrick’s Day parade: It’s not all beer cups and bagpipes. How about the history of the place? For those interested in such, Carl Fisher, the visionary prewar developer most responsible for the shape the “...
With the snow mounds melting and the days now longer, the restaurant roulette wheel is spinning as new ventures rev for the coming summer season and others who already have a foothold in the local eating scene try something new. Matthew Guiffrida...

Rebecca Alexander is a force to be reckoned with. At the writing of this memoir, she is in her early 20s. She is accomplished, vivacious, active, energetic, and derives a great deal of satisfaction from helping others. She has taught in a prison;...
Typically, when one orders a daiquiri or a mojito, it is not preceded by a call brand the way a Grey Goose martini or a Jack and coke is. With the advent of premium small-batch rums over the past few years, however, that should change.