03.20.2011 Uncategorized 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 Uncategorized 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 Uncategorized 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 Uncategorized 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 Uncategorized 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...
01.07.2011 Uncategorized North Fork Chef: Winter’s a good time to go tropical Juicily enticing and glowing golden Once opened in the tropical sun. Promising the deepest satisfactions Available in this life. But the sweetness is simply too much. So might the...
12.20.2010 Uncategorized North Fork Chef: Fast food without the drive-through On the twelfth day of Christmas My drive-through gave to me: twelve bags of Pepto, Eleven pounds of blubber, Ten baked potatoes, Nine Polish hot dogs, Eight bowls of...
12.07.2010 Uncategorized North Fork Chef: Making the most of a holiday roast Roast beef and Yorkshire pudding are almost as popular at Christmas for some families as turkey is on Thanksgiving. The roast beef has a long history in England, going...