Potato Peel Pie: The Ultimate Suffolk County WWII Rationing Recipe
Eighty years have passed since the last ration book was issued on Long Island, yet…
Salt Cod and Potatoes: The 19th-Century Preservation Diet of Greenport Fishermen
Before the North Fork became synonymous with wine trails and waterfront dining, before the boutique…
Dandelion Green Salads: Foraging the North Shore Estates During the 1930s Great Depression
Walking the grounds of Long Island’s Gold Coast today, you would never guess that the…
The Forgotten Montauk Surfman’s Chowder: Cooking with Seawater at the 1800s Life-Saving Stations
Weathered boards. Lantern smoke. The Atlantic hammering the bluffs at Hither Plain while a man…
The Flour Beneath the Bread: What Goes Into a Proper Sourdough Loaf
Flour does not get the attention it deserves. Most conversations about sourdough begin with the…
Heritage Diner Griddled Tuna Melt with Melted Swiss on Sourdough
A griddled tuna melt done right is one of those things that sounds simple until…
