Recipes

Beyond the Cob
Anna Pump’s Peach Pie Sybille Van Kempen told us that Loaves and Fishes uses her mother, Anna Pump’s, original recipe for its piecrusts. In her earlier books, the crust is made with a combination of butter and margarine. The all-butter...
Porgy: Sweet by Any Name
Nothing Beats Olive Oil
Egg Salad With Herbs Makes 2 cups 6 organic Browder’s eggs 1 small shallot, finely chopped 1/4 cup white wine vinegar 1 Tbsp. thinly sliced chives 1 Tbsp. finely chopped flat leaf parsley leaves 1 Tbsp. finely chopped tarragon leaves 3 Tbsp....
Pecan Sandies This cookie recipe is from Claudia Fleming, pastry chef at the North Fork Table and Inn. She is one of America’s best. This is from her book “The Last Course.” Make sure you toast the pecans beforehand; you want them...
Coconut rum cake and herbed goat cheese recipes.
Billy Taylor perfected this dressing around the age of 11. I tried to convince him to bottle and sell it as a summer job, but sometimes kids don’t listen to their mothers.
These two recipes are from “Austrian Cuisine” published by Perle Reihe. I think these two condiments could be used for many dishes besides tafelspitz. I’m sorry, but you’ll have to convert the liter and gram measurements yourself.
Beyond the Ban
Several restaurants on the South Fork are serving Easter dinner and brunches, including Baron’s Cove in Sag Harbor, Nick and Toni’s, the 1770 House, and Highway Restaurant and Bar in East Hampton. Highway's Chef also offered a recipe to try at home.
When Everyone Is Irish
Craving Esoterica