02/09/18 3:38pm

The sweet and simple fixings for chocolate fondue. (Credit: John Ross)

Belgium is a small country on the North Sea that borders Germany, France, the Netherlands and Luxembourg. Belgium is famous for all the wars that have taken place on its land and, more recently, as the home of the European Union and of NATO, among other international organizations. 

But its cuisine has long been overshadowed by that of France. (more…)

01/27/18 5:33am

Shaina (left) and Danielle Ross, granddaughters of John Ross, put dough through a hand-cranked pasta maker. (Credit: John Ross)

When we work with our hands with determination and love we end up with a product that is more than just dinner; it is an inner expression of love to the ones we are serving and results in an even better feeling about ourselves.


11/25/17 6:10am

Leftover Thanksgiving turkey and gravy are perfect for these turkey pot pies. (Credit: John Ross)

Leftovers from the annual Thanksgiving feast are not like other leftovers. They are something special that we look forward to — sometimes as much as the original meal. We put so much work into Thanksgiving dinner that, somehow, we must make it last a little longer. Here are some of my favorite ways to use that turkey left over the weekend:

General Instructions
After the Thanksgiving meal is over, be sure to refrigerate the turkey carcass and other leftovers as soon as possible. Make a large amount of gravy so that you have enough for the leftover meal. Refrigerate the gravy in a shallow container so that it cools quickly. (more…)

11/22/17 6:02am

Chef Rosa Ross sprinkles powdered sugar on fried dumpling skins, a holiday treat she enjoyed during her childhood. (Credit: David Benthal)

While most of us are wrestling with the usual holiday dilemmas — to stuff or not stuff the turkey, who to seat next to whom, are four desserts enough? — those who make their living in professional kitchens are likely working the hardest.

Whether they are preparing for family members they haven’t seen in months, or planning and cooking for 150 hungry customers, the holidays are some of the busiest, most high-profile days of the year for chefs. We spoke with four local professional cooks to talk about their traditions, what it’s like to work on days when it seems as though everyone else is relaxing and a few tips to take your own festive meals up a notch. (more…)

11/11/17 5:59am

A freshly shucked Peconic Bay scallop. (Credit: Krysten Massa)

As a chef on the North Fork I have cooked Peconic Bay scallops in many ways, going all the way back to 1973, when I opened Ross’ North Fork Restaurant. (Back then we had a sandwich sign in front of the restaurant that advertised a Peconic Bay scallop dinner for $4.95). The season for scallops went from September to March, but has been shortened in recent years to November to March. This allows the scallops to spawn and grow to maturity. I only cook fresh scallops when they are in season. When you freeze and thaw them, they are still pretty good but their structure breaks down, they lose moisture and they don’t caramelize when sautéed.