The Cocktail Party is a perennial fixture of summer in the Hamptons. Let’s face it, it’s a great way to get all your social commitments covered in one big bash. It generally lasts a finite number of hours, usually three at…
Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my…
My new Molcajete and my first Guacamole made in it. Bridgehampton Tomatillos Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right…
Flowers from the fabulous Bridgehampton Florist..where else? These shrimp are the center of attention on our Holiday Open House Buffett. Ina Garten is a goddess around here. She lives in the next town over and has for years and years. Before becoming the TV star and…
In my family, the only person who could express any food dislikes was my Father. He had a couple of them. But as children, any misgivings we had about what to eat were not paid any attention to. You…
I discovered this wonderfully different paté almost by accident as you will read in this story. But in casting about for our 12 days of Christmas recipes, I realized it’s just the kind of dish that has Holiday written all…
Tonight, our friends David, Carrington and Mitch will hold a Holiday Cocktail Party. As much as I am looking forward to seeing each of them, what I am really hoping we’ll find is that David has once again made this wonderful hors…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
