Tiina the store in Amagansett is so cool that you might think you're in one of those pop-ups that arrive in late spring and are empty before the leaves start changing - but you only feel that way until you meet Tiina Laakkonen herself.
This daily morning walk is how I take the pulse of the place, and my own. The daily miraculous seldom gets attention. We are too busy, insecure, and - mainly - blind to the exquisite.
The Dock to Dish mission, at its most basic level, was to connect consumers more directly with small-scale commercial fishermen who practice sustainable catch methods.
The holidays are bubbly season, and Long Island winemakers give us every reason to drink their sparkling wines. They really are delicious and reasonably priced. Look for some of these North and South Fork sparklers.
CONGRATULATE ME. I DID IT! I broke up with Jimmy. . . . Last night after the Bartoshucks’ dinner party. . . . They served risotto. But did you hear me? I said I broke up with Jimmy. Promise you won’t say anything to him. He thinks we’re still good. . . . No. No, I could never tell him. You know how I hate confrontation.
Looking north at a certain angle from the cluster of barns at the corner of Cooks Lane and Scuttlehole Road, the stretch of cultivated fields offers a glimpse into another era, when eastern Long Island was a promising new frontier for farmers squeezed off their acreage farther west on the Island by the forward march of development.
Thirty-five years in the restaurant business have honed David Loewenberg’s instincts. But he’s also got a preternatural calm that stands out in a high-intensity industry known for its nerve-fraying chaos and amped-up kitchen staff.
Until a few years ago, nobody was spearing pelagic (that is to say, deep-ocean) fish in the Atlantic off Montauk. But persistence has paid off. Searching around little-known man-made structures in the ocean three hours from the dock, Correale and his friends have confounded other anglers by spearing 100 to 200-pound fish.
Decades have passed since the first Latino immigrants arrived on the East End. Hard-working people from places like Ecuador, Colombia, and Mexico, they are today woven into the fabric of life here — building businesses, volunteering, raising children ready to make their mark on the future of this country. Five voices from the community speak of becoming American — sharing glimpses of both the hardships and the everyday heroism of that difficult path.
Bored with your basic barbecue? Consider un Asado, estilo Argentino. Laura Donnelly digs in to tenderly grilled beef and open-fire-roasted lamb. Pass the chimichurri sauce