Caponata  This recipe for caponata is adapted from Sheila Lukins and Julie Rosso’s “The New Basics” cookbook. It is good served warm or at room temperature. Makes four cups.   2 cups peeled and cubed eggplant, salted with...
Seasons by the Sea: Winning the Lunchbox Battle
Lettuces With Venetian Sweet and Sour Sauce  This recipe is from Steven Raichlen’s “How to Grill.” You will need wooden skewers, soaked in water for one hour, and woodchips, preferably oak, unsoaked. Serves four.   For...
Seasons by the Sea: Tomato Sandwich, ’Nuff Said
Red Tomato Gazpacho  I made two different gazpachos in mere minutes. Consider these recipes to be more like guidelines. You may prefer more tartness, less garlic, whatever. And don’t forget the wonderfulness of homemade croutons! You can...
Seasons by the Sea: Blossoms and Leaves
Seasons by the Sea: Rest in Peace, Anthony Bourdain
Seasons by the Sea: Rhubarb: Love It or Hate It
East End Eats: A Lobster Roll Sampler
Seasons by the Sea Hats, Horses, and Hooch
Recipes for Chris Polidoro’s Swingin’ Surfin’ Scallops and Coctel de Camarones.
Tumeric Gin This recipe is a simplified version of David Arnold’s turmeric gin, because I do not have two 7.5-gram N2O chargers to fiddle with. To make the Glo-Sour below, first infuse the gin.   2 cups Plymouth gin 4 oz. fresh turmeric...
Seasons by the Sea: Desserts From a Bygone Era