• Food & Cooking

    Zoom Cooking, DIY Pizza, Riverhead Farmers Market

    The East End Food Institute has announced the grand reopening of the Riverhead Farmers Market at the former Homeside Florist and Garden Center, specifically 139 Main Road in Riverhead. To celebrate local farms and producers, they’ll launch on Small Business Saturday, November 27, and the market will run from 9 a.m. to 1 p.m. weekly through April 30, 2022. For the first time, the market will accept SNAP benefits (formerly known as food stamps) and will also partner with Field & Fork Network, a Buffalo-based nonprofit that has expanded the Double Up Food Bucks program across New York. If you’re  

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  • Food & Cooking

    15 recipes to make your holidays a success | Food and cooking

    Beef Wellington for Christmas Dinner, Thursday, Dec. 5, 2019. Photo by Hillary Levin, [email protected] Hillary Levin, Post-Dispatch 3 pints (1½ pounds) white button mushrooms 2 shallots, peeled and roughly chopped 8 sprigs fresh thyme, leaves only, divided 1 (3-pound) center-cut beef tenderloin, trimmed 12 thin slices prosciutto 2 tablespoons Dijon or English mustard Flour, for rolling out puff pastry 1 pound puff pastry, homemade (see recipe) or store-bought, thawed if frozen. 2 large eggs, lightly beaten ½ teaspoon coarse sea salt Note: The duxelles and the homemade puff pastry (if using) can be made a day or two ahead of  

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    The first Thanksgiving menu … maybe | Food and cooking

    The cooks of the time would have used a whole turkey, but wild turkeys are smaller than domesticated turkeys, and pots were bigger. So I used turkey thighs and legs, which were about one pound apiece, and cooked them in my largest Dutch oven. I boiled the turkey, along with a heaping amount of onions, herbs, butter, sugar and more, because that is what the recipe I was following — published by the Plimoth Plantation, I should point out — told me to do. It was, unquestionably, delicious. But it wasn’t historically accurate. When I later looked up  

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    New Hidden Underground Hollywood Indian Food Pop-Up Offers Home Cooking

    “Food has always been my love language,” says Akshada Rawat, owner and chef of home kitchen pop-up Dabbu. “I just love to cook, and to enjoy Indian food with everyone.” Rawat’s venture, serving weekly meals for homesick students and workers from India out of her Hollywood apartment, is a new twist on her life. The project only started in September and is still limited in scope; it’s an unlicensed home kitchen setup, for one, and Rawat also works as a digital marketing strategist when not preparing meals. What’s more, she has no formal restaurant experience whatsoever. But for people  

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    Smith: Many names, flavors for dumplings across globe | Food and Cooking

    Jenna Smith Dumplings are interestingly found in many world cuisines, each serving them in their own unique fashion. In a broad definition, dumplings are pieces of dough, which may be wrapped around a filling of meat, vegetables or fruits. Dumplings are generally made with flour or potatoes. Here in America, we typically know dumplings in the classic “chicken and dumplings” dish. Six simple ingredients, including flour, baking powder, sugar, salt, margarine and milk, are mixed to form a soft dough and dropped by spoonfuls into boiling soup or stew. Head to Poland and you’ll find pierogis, dumplings made with unleavened  

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