I’ve just had the most amazing roast beet salad at the new St. Regis Hotel in Bal Harbor, Florida,...
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Fideos are simply a Spanish version of thin pasta such as cappellini or angel hair that is toasted d...
Happiness may be that you forgot to put your fondue pot in one of your yard sales. Now all you have ...
My mom made fritadas, a Spanish version of the Italian frittata, which she always prepared with feta...
I have been outspoken when writing about food and my passion for cooking with local, sustainable and...
Taking the chill off winter for me starts with homemade chicken stock to use as a base for a couple ...
What's on the menu on New Year’s Eve or New Year’s Day? Champagne, of course, would be my bever...
What are you doing New Years, New Year’s Eve? Now put the musical notes to it and it has a pleasan...
Cookies and more cookies take over the mindset of holiday bakers at this time of the year. And appro...
With the cultural expectations of the Thanksgiving weekend behind us, there’s a certain freedom in...
When realtor Bill Campbell, reached out to Tom Colicchio, restaurateur/chef owner and award–winnin...
Thanksgiving Leftovers Become Asian Treat
For the lucky people who cook Thanksgiving dinner, the ...
Hurricane Sandy surely created havoc with many a coastal area, including the East End of Long Island...
Have you noticed that restaurants that offer prix fixe dinners, that is three courses for X-amount o...
I can hardly resist the beautiful heads of cauliflower, peeking out of their cabbage-like leafy cove...
The busy summer Hamptons season is long past yet, the Hamptons International Film Festival, in their...
Plant and Sing, the annual festival of art and food, was held at the Sylvester Manor on Shelter Isla...
While the calendar confirms the official end of summer has passed, corn and tomatoes are still high ...
Perhaps it is no coincidence that the plum, a sweet and juicy fruit, shares the name we use for spec...
Over the years I have seen major changes in the way people take to fish. While there are still some ...