10.14.2012 Food and Drink A chef’s career gets under way in a (sometimes rolling) cutter galley As I stood on the dock in Greenport watching the U.S. Coast Guard barque Eagle come into port for the recent Maritime Festival, I was suddenly full of memories...
08.11.2012 Community North Fork Chef: Mighty mouth-watering mushrooms Said the mushroom to the oak, “You’re very slow! I dare say it’s ’most a year That you’ve been growing here — And I began not quite two days...
07.27.2012 Community North Fork Chef: Eggplant is a fruit of many colors and nationalities Once upon a time on the coast of Turkey there lived a woman who could cook eggplant 99 ways. She could slice eggplant thin as paper. She could write...
07.13.2012 Community North Fork Chef: Peaches & tomatoes? Must be summer. The lady of this house is in love with the peach. How gently she places it on the sill to catch the shaft of sun. How many times she...
06.01.2012 Community North Fork Chef: For a seasonal stew, start with lobster “A lobster from the water came, And saw another, just the same In form and size, but gaily clad In scarlet clothing, while she had No other raiment to...
05.21.2012 Community North Fork Chef: Steak, spuds & strawberries make an all-American combo The smells of bourbon, sirloin steak on live coals, hash browns and strawberries conjure up America’s heartland to me, especially around Memorial Day. My very first cooking position in...
04.21.2012 Community North Fork Chef: Carrots are more than just good for you “But some of us are beginning to pull well away, in our irritation, from … the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel,...
01.29.2012 Community North Fork Chef: Satisfying ways to savor sea scallops Give me my scallop shell of quiet, My staff of faith to walk upon, My scrip of joy, immoral diet, My bottle of salvation, My gown of glory, hope’s...
