06.29.2023 Community Southold farm-to-table pioneer shares his story The North Fork has known many pioneers, from the Indigenous people who arrived when the glaciers retreated, to European settlers who came ashore in the mid-17th century, to the...
11.23.2017 Columns Column: Eating chili for charity in Baiting Hollow If you’re going to judge a chili contest, it helps to have a ringer show you the ropes. Lucky for me, longtime North Fork chef and Times Review cooking...
11.09.2015 Food and Drink Chef John Ross releases new book: ‘The Poetry of Cooking’ In the 1970s, when processed food was on the rise and newfangled contraptions called microwave ovens became all the rage, North Fork chef John Ross refused to conform to...
12.23.2012 Top News Dining on duck: Chef whips up a luscious holiday meal The North Fork is a beautiful peninsula of land surrounded by Peconic Bay, Long Island Sound and the Atlantic Ocean. The wetlands, varying salinity, tides and temperatures have created...
10.14.2012 News A chef’s career gets under way in a (sometimes rolling) cutter galley As I stood on the dock in Greenport watching the U.S. Coast Guard barque Eagle come into port for the recent Maritime Festival, I was suddenly full of memories...
09.19.2011 News North Fork Chef: You’ll fall for these autumnal recipes Then your apples all is gethered, and the ones a feller keeps Is poured around the celler-floor in red and yeller heaps; And your cider-makin’s over, and your wimmern-folks...
10.25.2010 News North Fork Chef: Variations on the theme of meatloaf What ‘meat’ this is, I cannot say, Upon my plate, a slab of gray. The texture doesn’t give a clue, But makes it not much fun to chew. I...
10.11.2010 News Chowder: It’s not just clams anymore “In the storm-tossed Chilean sea lives the rosy conger, giant eel of snowy flesh. And in Chilean stewpots, along the coast, was born the chowder, thick and succulent, a...