Peconic Dish

Winter’s chill will send you again and again to your pantry over the next several months, but don’t let that make you glum. This is a great time of year to experiment with new ingredients and flavors — especially if you’ve been snowed in and a grocery run is out of the question.  This month, we turn to the North Fork’s scratchiest cook, Kim Dyla, for some advice on some

By Alison Boyd-Savage Does the humble scone originate from Scotland, Ireland or Wales? Whatever the provenance, this ultimate quick bread, with its short baking time and simple ingredients, was a gift to the early cook with limited resources. These qualities are precisely what endears the scone to the time-pressed modern cook, and no more so than around the holidays. The American take on the scone is far fancier than the

by Alison Boyd November brings cooler days and lighter crowds and the chance to still enjoy our local farm stands before the fields slip into winter hibernation. Colorful local squashes and pumpkins are piled high, having been mostly passed over in favor of giant Jack-O-Lanterns and ornamental gourds. With the advent of freezers and 24-hour supermarkets, we no longer need to store and preserve enough food to last through to

[caption id="attachment_50975" align="aligncenter" width="600"] Try a sformato today.[/caption] by Alison Boyd-Savage and William Sertl Which came first, the asparagus or the flounder? The question has been debated through the ages on the East End. North Forkers know it’s spring when Wickham’s rolls up its doors, letting a flood of light onto tables displaying not much more than fresh-cut spears, boxes of donuts, and a few stalks of rhubarb. On the