All posts related to Hamptons Food on Hamptons for Hamptons Food.
- It might be shark week on television, but there are numerous sea creatures, other than Sharks, that you ought to beware of. People now think twice about bluefish after their attack on several Hamptons surfers. Lion’s Mane Red Jellyfish should now be added to that list as well [Dan's Papers]
- Looking to add a little spice to your Sunday brunch routine. The Southampton Inn has just moved their Summer Brunch Party to Madam Tongs. Guests can feast on Asian Fusion food and an exotic drink menu [Pitchengine]
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[Photo via Flickr] This is no joke people. In June, Cold Stone Creamery announced two new flavors, Butterscotch Velvet and Chocolate-y Goodness. What sets these flavors apart from the rest of the icy-goodness world is that they do not melt! NY Mag recently reported on all of the unimaginable things currently being done with ice cream. Supposedly, there are 100 ice-cream scientists in the entire world constantly working on the molecular chemistry behind the summer treat with new ideas arising for scientists and chefs alike… More »
[Photo by Corbis]
Skewer This. The sun has finally come out and if have the free time today, you better be lounging poolside. Soaking up some rays might cook up a good appetite, but thankfully these Shrimp and Pineapple Shish Kebabs will be sure to hit the spot. They are super easy to cook and anything on a skewer is always fun to eat. The recipe is as follows: More »
[Image from browniepointsblog] Savor this. Summer Sorbet Spritz. This is a dessert I created on a whim because I love fizzy drinks and these are super easy to make (not to mention healthy!). I have served it to family and friends with favorable results as the perfect summer treat. Whether you are into diner classics like the root beer float, or something a little more high-end like a flute of Taittinger with strawberries, here is a dessert drink with a bright and fruity twist that will keep your spirits aloft and bubbly. Recipe below: More »
A reader just wrote me asking for a farmstand recommendation. She just moved to Southampton, and has friends in Mattituck who insist that, as far as locally-grown produce goes, the north fork is where it’s at. I’d love to help her out but I’ve shamefully only been to the Milk Pail in Water Mill and Sang Lee in Peconic, both of which were lovely, with excellent, if somewhat undersized bounty. So I’m turning her plea over to you. Where do you all get your 5-a-day fixings?
The New York TImes Country Weekend Cookbook was one of our favorite gift bag goodies from the East End Gala. Okay, maybe you wouldn’t take it to the beach -shouldn’t, really, as the sand could mar the mouth-watering pictures. Linda Amster and Mark Bittman have culled through the NYT’s summeriest of recipes, most of them from the world’s finest chefs, to produce a cookbook tailored to the country weekend get-away. The book is divided into 7 sections:
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[Photo via Flickr] This is no joke people. In June, Cold Stone Creamery announced two new flavors, Butterscotch Velvet and Chocolate-y Goodness. What sets these flavors apart from the rest of the icy-goodness world is that they do not melt! NY Mag recently reported on all of the unimaginable things currently being done with ice cream. Supposedly, there are 100 ice-cream scientists in the entire world constantly working on the molecular chemistry behind the summer treat with new ideas arising for scientists and chefs alike… More »
[Photo by Corbis] 
A reader just wrote me asking for a farmstand recommendation. She just moved to Southampton, and has friends in Mattituck who insist that, as far as locally-grown produce goes, the north fork is where it’s at. I’d love to help her out but I’ve shamefully only been to the Milk Pail in Water Mill and Sang Lee in Peconic, both of which were lovely, with excellent, if somewhat undersized bounty. So I’m turning her plea over to you. Where do you all get your 5-a-day fixings? 
The New York TImes Country Weekend Cookbook was one of our favorite gift bag goodies from the East End Gala. Okay, maybe you wouldn’t take it to the beach -shouldn’t, really, as the sand could mar the mouth-watering pictures. Linda Amster and Mark Bittman have culled through the NYT’s summeriest of recipes, most of them from the world’s finest chefs, to produce a cookbook tailored to the country weekend get-away. The book is divided into 7 sections:
