If we can cook it, you can cook it And we'll travel the world to bring it back home to you.

Category: Appetizers

My new Molcajete and Diana Kennedy’s recipe for Guacamole con Tomate Verde (adapted)

My new Molcajete and my first Guacamole made in it. Bridgehampton Tomatillos          Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right…

Hot-and-Sticky Lemon-Pepper Chicken Wings adapted from Richard Blais in Food & Wine

        A couple of years ago, I went on a Chicken Wing Diet.  It was about the time that New York restaurants were obliged to print the calorie count of their dishes on their menus.  In New York, with Mayor Bloomberg at the helm, we’ve…

Not My Mother’s Vichyssoise

         Cold Soup is ideal to have on hand in summer heat.  You can make this soup up, store it in the fridge and then take it out and finish it off for any occasion.  When houseguests first arrive, they’re inevitably exhausted from their trip…

Sweet Corn Gelato and a simply delicious way to serve it.

Sweet Corn Gelato and a simply delicious way to serve it.

Fields of Corn at the end of Brick Kiln Road Country Garden Farm Stand, Scuttlehole Road, Bridgehampton NY          The two most anticipated vegetables of the summer on the East End have arrived:  Our sweet corn and the ripest, reddest tomatoes of the year!  It’s…

Roasted Asparagus with Lardons and Fried Egg Adapted from Almond Restaurant in Bridgehampton NY

          It was hard to imagine the depths of despair that a lot of people felt when, in the middle of last winter, one of our favorite restaurants abruptly closed their doors.  Not only that, but they auctioned off the contents of the place,…

Episcopalian Chopped Liver

        For my final Chewing the Fat post of the year, I wanted to share a recipe I developed about 25 years ago.  It appeared in Saveur magazine and if you google it, you’ll find it on several of recipe sites.  To me, what’s odd…

Wild Mushroom and Leek Tart

David Falkowski’s  Oyster Mushrooms are beyond compare Leeks from the Foster Family Farm         One of the joys of being part of the Farmer’s Markets this fall has been getting first dibs on some incredible produce.  The market opens at 9 but everyone is generally…