Chances are, the last time you bit into a sweet, buttery ear of corn was five or six months ago. Wasn’t it delicious? Your last fully ripe, deeply red tomato salad scattered with herbs followed by a perfect local peach? Seems like such a long time ago.
Perhaps you have been perusing seed catalogs, dreaming about next summer’s garden. When you go grocery shopping this time of year, do you look at the produce section and go . . . “Meh”?
Valentine’s Day is coming and perhaps you have been planning a special meal for that certain someone. We tend to think of Valentine’s meals as an indulgence, perhaps an elaborate recipe, some expensive and rich ingredients, all topped off with a gooey, chocolaty dessert. Caviar, champagne, steak with béarnaise sauce, oof!
This is the time of year when soups are on my mind. And my stove. On a recent trip to High Falls, N.Y., to visit our friend Nancy at her bed-and-breakfast, she prepared a ribollita. It was so delicious we had it two days in a row and I begged her for the recipe. I have made it twice since then.
Here is Nancy Greenwald’s recipe for ribollita. Feel free to fool around with it. The amounts of fresh herbs could be too much for some; I find the ratio perfect. It fills the house with a wonderful smell.
Serves 8 for sure.
2 cans cannelini beans, or soak and use dried beans as directed
1 large can whole peeled tomatoes
1 can tomato sauce
1 can tomato paste
4 carrots, chopped
4 stalks celery, chopped
How can you not love a place called the Corner Bar that has an address of 1 Main Street? So American, so Americana. Throw in a primo view of passing citizens, the windmill, and Long Wharf and you’ve got Norman Rockwell and Edward Hopper all wrapped up into one cool bar.
The Corner Bar is charming and cheap, cozy and lively all at the same time. That is what I had to remind myself of when we went out for our review: It is a bar, not a restaurant.
Driving back and forth on County Road 39 in Southampton recently I noticed that Meson Ole was gone, and in its place is a big sign announcing the arrival of Greek Bites Grill.
There is a Greek Bites Grill in Moriches. It is a casual, gyro and souvlaki-on-a-stick kind of place. The Greek Bites Grill in Southampton is its white-tablecloth cousin. And what a lovely cousin it is! And who better to go with than my friend Spyros, who knows his way around a Greek menu.
Homemade food gifts for the holidays are thoughtful, economical, and original. I love making them and receiving them. They can be as elaborate as fruitcakes, stollens, and babkas or as simple as spiced nuts and infused vinegars. No offense to Williams-Sonoma, but why spend a fortune on store-bought seasonal peppermint bark when you can make your own in literally about 10 minutes for a quarter of the price? Get your children involved in simple baking and decorating the gift boxes.
This recipe is adapted from an old issue of Food and Wine magazine. It will make enough to flavor 10 bottles of Champagne or white wine.
6 large oranges
21/2 cups sugar
31/2 cups fresh orange juice
750 ml. bottle brandy
The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide: easthamptonstar.com/restaurants.
It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.