05.29.2011 News Chef Column: Fire up the barbecue, Argentina style Argentina in the mind. How things fetch up, Flotsam along a coastline stretching To a land of fire where one may find Glaciers, ice like glass, permafrost, snow. The...
05.16.2011 News Chef Column: Spring cooking with local vegetables Out walking in the swamp picking cowslip, marsh marigold, This sweet first green of spring. Now sautéed in a pan melting To a deeper green than ever they were...
05.01.2011 News North Fork Chef: The heavenly pleasures of horseradish For the past 30 years Peter and Sue Danowski have welcomed spring with the simple ritual of preparing horseradish. Over 20 bushels of the brown, craggy root are brought...
04.15.2011 News North Fork Chef: Pekin duck, a long-ago Chinese import The term “Long Island Duck” is famous throughout the world and still seen on many restaurant menus. And indeed, by the late 1960s Long Island was producing up to...
04.05.2011 News A gift of vanilla beans gets North Fork Chef cooking Karen Wells was born in Greenport in 1953, the daughter of a bunker fisherman by the name of Mason Wells. After graduating from Southold High School in 1972, she...
03.18.2011 News Chef Column: Kebab — skewered & grilled to perfection “That evening, Alexi took me to a fancy nightclub. It reminded me of the Persian Room at New York’s Plaza Hotel. The head waiter, resplendent in black and gold...
03.07.2011 News Chef Column: Legumes not limited to vegetarians Nobody there is that doesn’t love a bean, If not the royal Navy bean, then the wax bean, the soybean, the green bean, the black bean — the pot...
02.21.2011 News North Fork Chef: Let the good times roll – it’s Mardi Gras Note: This column was written (and cooked) by Dr. John Miller of Cutchogue, a friend, an equestrian veterinarian and serious amateur cook. Having had enough of this North Fork...
02.04.2011 News Chef Column: Black Forest cake, with a cherry on top The stream that bubbles below, Like an incessant lyric, A monk’s chant in a monastery. The cherry tree hangs With bloom on its sagging boughs. Ah, to look at...
01.24.2011 News North Fork Chef: A new year inspires food for thought After reading Jane Starwood’s excellent article about plant-based nutrition in the Times/Review Health & Fitness section (Jan. 6), I was at first shaken and then reflective about my knowledge...