Recipes

This is based on Andrew Zimmerman’s recipe for Baltimore-style crab cakes, originally published in Food and Wine.

Here's a guide to growing and enjoying your best tomato-flavored life, thanks to Matthew Quick, the farm manager for the nonprofit Share the Harvest Farm, and Marilee Foster, who typically grows 100 varieties each year on her Sagaponack farm.

Wine has never been more popular than it is today (as we know from all the “You had me at merlot” and “Mama needs wine” T-shirts sold on Etsy). But what about . . . hot wine? Reporting in on the rich delight of Scandinavian glogg.

There’s no easier way to cook for a crowd than to throw an old-fashioned holiday cocktail party, serving simple, make-ahead hors d’oeuvres. We'll help you master the art.

What to do with winter’s ugly vegetables —  all those ungainly, bumpy, stripey winter squashes that stock the farm stands this time of year, intimidating us with their sheer mass and quirky colors? Turn those ugly veggies into something beautifully delicious.

Cool weather calls for the warmth and comfort of soup. This week’s "Seasons by the Sea" covers the history of soup and offers tips and recipes to make it at home.

The recipe here is for a sturdy, spicy, and very crisp cookie. It holds up well, and will not get soggy or stale. Follow the directions as written, practice your rolling, and make sure you have a good, airtight container. Don’t skip the dot of blue coloring in the glaze, and if you want to hang them, make the hole in the dough with a toothpick before baking. This cookie recipe can also be used to make gingerbread houses.

From Steven Amaral, proprietor and chef at North Fork Chocolate Company, comes this take on spicy hot chocolate.

Nina Dohanos, a Sag Harbor food blogger, recreated an heirloom menu as a throwback to the days of dinner parties hosted by her parents, Peter and Marlys Dohanos.

Green Bean and Shallot Salad

Perfect at room temperature or cold from the fridge!

Ingredients:
2 lb. clean, local green beans
2 medium shallots, finely diced

How do we want to eat this summer? Inspired by "Salad Freak," a cool new cookbook by Jess Damuck, a Shelter Island girl made good, our menu will be fresh, fast, fun (and full of folic acid!).

Loaves and Fishes features Goodale Farm on the North Fork in its December cookbook, which highlights holiday food and entertaining. Here, a few recipes as an appetizer

For a Hanukkah sweet, we propose a homemade donut that touches on two traditions: beloved jelly-stuffed sufganiyot and the homespun crullers fried up in East Hampton kitchens since colonial days. Here, a recipe — and advice for fearful friers — adapted from an ORIGINAL column by Florence Fabricant published in The Star in 1975.

One of our best resources for traditional local recipes is our collection of cookbooks compiled by the Ladies Village Improvement Society, something its members have been doing for 125 years now.

"It started in the backyard, as barbecue stories do," Jason Wagenheim said. "I've hosted barbecues for upwards of 50 to 60 people. They'd say, 'Jason, you should open a barbecue restaurant or bottle this sauce.' "

Tony Piazza of Piazza Horticultural Group shared a favorite recipe created by his grandmother, who grew up in Caserta, Italy. "This simple preparation was a spring staple growing up," Mr. Piazza said.

Brie, Bacon, and Fig Jam Toasts
I don’t remember where I got this recipe but it is a big hit as a heavy hors d’oeuvre. This is more a guideline than a recipe.

Sliced and toasted baguette
Small slices of Brie, cut to fit baguette slices
Fig jam
Cooked bacon

 Place brie on top of toasted baguettes, then spread about one teaspoon of fig jam onto brie. Top with a piece of bacon that is approximately same size as slice of brie, about a quarter slice of bacon. 

This recipe, reproduced on many websites including that of Saveur magazine, is widely credited to Craig Claiborne.

Lemon Crinkle Cookies

I love anything lemon, so this is one of the first recipes I am going to make from Nick Voulgaris III’s book “The Kerber’s Farm Cookbook.”

Makes approximately 16 cookies.

1 3/4 cups flour

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

Faux Mission Chinese Chicken Wings

Having just dined at Mission Chinese for the first time, I immediately ordered the restaurant’s cookbook. I do not have it yet, but I found this recipe online, which is supposed to replicate Mission’s famous chicken wings with xxx spice.

3 lbs. split chicken wings

3 Tbsp. oil

Salt and pepper

Penn’s Pecans

I got this recipe from my friend Marsha, who got it from her friend Penn. So they are called Penn’s pecans. They are a bit of work, but easy and so good!

Makes one pound.

2/3 cup bourbon

1 lb. whole pecans

1 Tbsp. oil

Several dashes of Worcestershire sauce

Decades ago, the times were different — along with the cost of food, long-distance phone calls, rug cleaning, and table settings.

This recipe comes from the Bridgehampton Inn and Restaurant’s “Look and Cook Book.”

No need to feel guilty about this salad this time of year, everything is local except for the pecans.

If you’re feeling inspired to make your own chowder, here is a recipe found in several locations. Saveur magazine published it in 2007 and credited it to the 1898 edition of the L.V.I.S. cookbook. Round Swamp Farm has the identical recipe on its website and defines it as a Lester family recipe.

Charlie Whitmore has been a vegan for 30 years. After a surfing trip to Mexico about eight years ago, he returned with a desire to learn how to make his own tortillas for his family's Taco Tuesday nights. Laura Donnelly was invited to one of these Taco Tuesdays a few months ago.

It’s decorative gourd season, people, let’s get that pumpkin spice fever!

There is still plenty of time for you to get some big tomatoes to make sauce, smaller ones to oven dry, and corn to freeze.

Here are some of the recipes from “Mastering the Art of French Cooking, Volume One” that were served at Almond.

Zoodles are such a thing right now, you can find them already spiralized at grocery and gourmet stores.

First, let’s talk about ribs. There are several different kinds available in most markets. Spareribs come from the underbelly, or lower rib cage, of the pig. A full slab contains 13 ribs and weighs about three pounds. Baby back ribs (not from piglets!) come from the upper front end of the rib cage and are smaller than spareribs. Country-style ribs come from the upper rear end of the rib cage. Regular spareribs are fattier, which keeps the meat tender and moist during long cooking. Baby backs and Country-style can be prone to drying out if you’re not careful.