By Alison Boyd-Savage Tomato season will soon be a fleeting memory. With the deadline looming, I headed to Hodun Farms in Calverton where luscious U-pick tomatoes at bargain prices attract hordes of diehard canners from as far afield as Brooklyn and Queens. One couple, who were making their second trip, loaded up their truck with| Peconic Dish
by Alison Boyd-Savage If you are reluctant to turn on your stove in the hottest summer months, then this salad is perfect for you. Chilled rice noodles are tossed with fresh raw vegetables, purchased cooked shrimp or rotisserie chicken, and finished with a creamy peanut, sesame sauce and fresh herbs. With the main prep| Peconic Dish
by Alison Boyd-Savage Uncured onions arrive in the farmers market in late June and early July, and their reign is short. Within a few weeks most of the harvest will be dried to create a stronger flavored allium with its distinctive papery skin. Get them while they are still sweet and melting. Char them on| Peconic Dish
We had received an invitation for homemade Indian food. My contribution was a refreshing mango salad adapted from the wonderful Dishoom restaurant’s, “From Bombay with Love.” All recipes in the book were developed and tested by my talented friend Nicola Swift, who fried more onions over the course of a year than she ever thought| Peconic Dish
By Alison Boyd-Savage A strawberry cake to serve at a June celebration. Not my standard yet delicious shortcake, but something frosted and with a few special flourishes. It was time to up my game! I knew I wanted to make a fresh tasting buttercream, free from artificial flavoring and dyes. Some freeze-dried strawberries, an impulse| Peconic Dish
Local lamb and greens are on the menu for me this month. After a long winter, I am longing for some fresh and vibrant flavors. North Fork farms are slowly opening for business, and each day brings some new delight. Grass fed lamb raised on local pastures is available from 8 Hands Farm in Cutchogue| Peconic Dish
by Alison Boyd-Savage Coffee has become very popular in the UK, but tea is still widely consumed. The great British tea break, once observed every day around 3 p.m. in offices, factories and homes, has fallen victim to changing work patterns and tastes. The tradition of a mid-afternoon “cuppa” with biscuits (the British name for| Peconic Dish
There is something very rewarding about eating locally grown produce in the depths of winter. The options may look limited, but there are some wonderful choices out there if you know where to look. The monthly farmers’ markets at KK’s the Farm in Southold are a source of local mushrooms, pasture raised eggs and meat,| Peconic Dish
This spicy shrimp masala is on repeat in our house. The spices I use are store cupboard staples and are simmered together with canned plum tomatoes and coconut milk. I buy three-pound sacks of imported basmati, the king of rice, and serve either boiled or enhanced as a pilaf. This dish will make a wonderful change from holiday fare for your friends and family in the cold days of January.| Peconic Dish
This delicious crab tart is a quick and easy dish to serve over the holiday season. The crust can be made a day ahead and final assembly and baking can be completed in under an hour. It is perfect paired with this refreshing winter slaw of crunchy white cabbage, fennel and crisp apple, dressed in| Peconic Dish
