Author: Alison Boyd Savage

Alison Boyd-Savage worked in advertising before running a catering business in her native London. After moving to Long Island, she first settled in Bridgehampton, where she worked as a private chef. Five years later, the quiet beauty of the North Fork prompted a move to Southold. On weekends she loves to entertain, and can be found scouting the local farm stands for seasonal produce and visiting the markets for local fish, meat and eggs.
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Peconic Dish: A Peach Berry Sponge

Alison Boyd Savage
by Alison Boyd-Savage Summer fruits will soon be gone, so, while they last, I will consume as many Wickham’s farm peaches as I can, raw or cooked into pies and cakes. This simple sponge with a dense moist batter is a great way to use late-season peaches that may not ripen quite as fully in September. Of course, ripe fruit works just as well. As far as the kitchen goes, I am hanging onto summer
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Peconic Dish: Celebrate Peak Eggplant

Alison Boyd Savage
By Alison Boyd-Savage August on North Fork brings a generous seasonal abundance. After dear neighbors gifted me a basket of baby zucchini and tender Thai eggplant, I felt lucky to share in this bounty.  Because eggplant is best when freshly picked, I wanted to make a dish that showcases its finest qualities. Inspired by the stir-fried eggplant at my favorite Thai restaurant, I created this recipe as a tribute. High
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Peconic Dish: A Celebration Fit for a Democracy

Alison Boyd Savage
Summer berries have a brief season here on the North Fork. June’s sun-ripened strawberries soon give way to tangy blueberries and delicate raspberries. To honor their fleeting stay, I serve them raw or cook with just enough heat to enhance their flavor while preserving their freshness. For longer cooking pies or cobblers, pair them with sturdier fruits such as peaches or apricots. The following recipes use gentle heat to bring
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Peconic Dish: The Perfect Afternoon Tea

Alison Boyd Savage
by Alison Boyd-Savage Sharing a platter of delicious tea sandwiches on a beautiful warm day is perfect summer. June is the best time to visit the local farmstands for the freshest eggs, asparagus, greens and herbs. Everything can be prepared ahead, leaving you to enjoy the blooms and birdsong in the garden with your good friends and family. Asparagus Stuffed Eggs Ingredients6 organic local eggs8 local asparagus spears3 Tbsp. Mayonnaise1
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Peconic Dish: A Sformato of this Season

Alison Boyd Savage
by Alison Boyd-Savage Sformato, a delectable savory custard popular in Italy, is an ideal appetizer or light lunch. It’s also the perfect showcase for local produce. Vibrant green spinach has the depth of flavor to really pack a punch. You can repeat this dish throughout the summer with whatever is in season, and once you have mastered a simple béchamel you are ready to go. Think fresh peas and leeks
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Peconic Dish: A Crispy Cider Chicken to Send Winter Out On A High Note

Alison Boyd Savage
by Alison Boyd-Savage The brutal winter of 2025/26 will certainly be one for the history books. The bleak weather outside calls for sustaining food enjoyed in the comfort of our homes. As a break from traditional wine-based stews, I have taken inspiration from the French apple growing capital of Normandy, to create a hearty dish of chicken thighs cooked in hard cider. Drier than regular apple cider, it creates a
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Peconic Dish: A Soup to Bring Back Your Fighting Spirit

Alison Boyd Savage
by Alison Boyd-Savage When the temperature drops below freezing, I crave a comforting bowl of chicken soup. I am not thinking of the traditional, homey kind, but something bright and aromatic and slightly spicy. If it includes rice noodles, then it’s all the better. A recent bout of the dreaded winter flu left me longing for my favorite Thai style soup, with no access to a supply. When I was
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Peconic Dish: The Beans of Umbria

Alison Boyd Savage
by Alison Boyd Savage I like to ease gently into the New Year. There is nothing worse than facing the darkest depths of winter with a set of self-imposed restrictions that are guaranteed to pile on the misery.  I am in favor of things that will add more joy to my existence. Getting out in nature, making plans with friends and preparing tasty foods that are easy on the wallet
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