Doug Young, Author at Northforker

Chef Todd Ruiz’s Duck and Butternut Squash Ravioli

Last fall, several New York state wine producers gathered to host a gorgeous six-course...

Cook This Now: Crunchy Sang Lee cucumber & fennel salad

Mild though its flavor may be, the mighty cucumber demands center stage (or plate)....

Cook This Now! Mary Schoenlein’s Mushroom Galette

At first glance, lion’s mane and oyster mushrooms can be beautifully intriguing and thoroughly...

The (Peconic) Gold Standard: First and South’s elevated Oysters Rockefeller

Spring on the North Fork usually conjures images of asparagus tips and blossoming apple...

Cook This Now! Andrea Tese’s Comté Tart

There’s no better souvenir from a trip than a recipe. Or, in this instance,...

Cook This Now! Aki Goldberg’s Borscht

A common question to ask about a restaurant’s menu is: “What’s the soup of...

Cook This Now! Seasoned Fork’s Tahitian vanilla and Grand Marnier orange marmalade

The season of giving may have left you with a crate of winter citrus...

Northforker 2025 Top 10! #7 — In a year of delicious local recipes, this beer-battered cod stands out

If I had to crown one recipe from the past year as my undisputed...