11.10.2010 News Food Column: Bay scallops are pearls of the North Fork In Greek mythology when Aprhrodite rose from the sea she skimmed over the Aegean waves on a scallop shell. This foam-borne goddess had a team of six seahorses to...
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...
09.30.2010 News Cauliflower doesn’t have to be boring “There are so many ways to adore you, cauliflower. I love you for your delicious, crumbly gratins baked for an hour in the oven on Friday evenings. I love...
09.16.2010 News Cooking with what’s close to home From blossoms comes this brown paper bag of peaches we bought from the boy at the bend in the road where we turned toward signs painted Peaches. From laden...
09.02.2010 News Squash to savor in (almost) any season “And thus the people every year in the valley of humid July did sacrifice themselves to the long green phallic god and eat and eat and eat. They’re coming,...
08.19.2010 News It’s tomato time! KATHARINE SCHROEDER PHOTO Cold stuffed tomatoes with marinated crabmeat. The tomato originated in South America and was brought to Europe following the Spanish colonization of the Americas in the...
08.05.2010 News Cooling salads for hot summer days Lettuce cooleth the heat of the stomacke, called the heart-burning; and helpeth it when it is troubled with choler: it quenches thirst and causeth sleepe. Lettuce maketh a pleasant...
07.22.2010 News Food and wine pairings can tell a story Here with a Loaf of Bread beneath the Bough, A Flask of Wine, a Book of Verse – and Thou Beside me singing in the Wilderness – And Wilderness...
07.08.2010 News Sumptuous chowders of sea and land First lay some onions to keep the pork from burning Because in chouder there can be not turning; Then lay some pork in slices very thin, Thus you in...