Hardtack and Sea Biscuits: The 19th-Century Whaler’s Diet Out of Sag Harbor
Flour. Water. Heat. That is the entire recipe for the food that sustained one of…
Depression-Era Clam Pie: Foraging the Great South Bay When Meat Was Scarce
Hunger makes philosophers of everyone. When the stock market crashed in October of 1929 and…
Blue Point Oysters Two Ways: Classic Mignonette vs. The Modern Fire-Roasted Trend
Cold water moves fast through Long Island Sound. Somewhere between the sandy bottom of Great…
Pan-Roasted Long Island Duck Breast: Achieving the Perfect Crispy Skin and Cherry Gastrique
Duck breast is one of those dishes that separates the competent cook from the truly…
Peconic Bay Scallops: How to Pan-Sear the Crown Jewel of Long Island Seafood
Cold water brings out the best in certain things. The bridle leather that comes out…
The Anatomy of the Perfect BEC SPK: Crafting Long Island’s Iconic Breakfast Sandwich at Home
Every culture has a culinary password — a phrase that signals you belong. In New…
