When we began discussing the possibility of northforker.com back in 2012, the big question was always: “Who is going to do all this work?”
We had no doubt that with the North Fork’s changing demographics — fewer natives and more newcomers — a website aimed at reaching second-home owners and visitors to the North Fork was something we needed to pursue. We recognized the stories published in our Southold, Riverhead and Shelter Island newspapers, while exceptional, were no longer enough to reach everyone interested in our communities. (more…)
Eggnog is one of the most evocative treats for this time of year, but almost nobody makes it from scratch these days. That’s a real shame: It takes very little time to prepare and actually improves with age, should you be disciplined enough to keep a container in the refrigerator for more than a few hours. Plus, the fresh, custardy flavor and light, satiny texture are a huge improvement over grocery store versions. Those often include high-fructose corn syrup and stabilizing additives and tend to be thick, heavy and cloyingly sweet. (more…)
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…)
Sam Sifton inside his Greenport kitchen. (Credit: Madison Fender)
Despite the excellent farm-to-table restaurant scene on the North Fork, Thanksgiving Tradition (that’s with a capital T) still dictates that we put our own feast on the table. New York Times Cooking founding editor and part-time Greenporter Sam Sifton offers his expert tips for the perfect North Fork tradition. (more…)
I’m one of those weirdos who is gunning to put up the Christmas tree as soon as Halloween is over. Bring up the plastic pumpkins and bring down the ornaments I say! Embrace the seasonal creep!
But the one thing I didn’t carry down from the attic this year was an artificial wreath.
One of the highlights in creating this issue was hanging with BFFs Lauren Zilnicki and Rebecca Hardman, who share their love of food and entertaining through their web series “Two Forks and Flowers.” Lauren, a florist, demonstrated how to make a wreath using items foraged from her parents’ backyard in Aquebogue. The finished product was a dazzling, truly NoFo creation — something anyone would be proud to display on their front door. (more…)