Home Food & Drink

Let’s Eat: Bring autumn colors to spiced sweets

by Heidi Sutton - October 4, 2016

0 1193

Cooler temperatures, beautiful changing leaves and the familiar scent of pumpkin pie spice are all signs of fall. Whether you’re hosting a pumpkin carving party or decorating sweet treats with family, celebrate the season with pumpkin patch cupcakes and maple-flavored leaf-shaped cookies.

Pumpkin Patch Cupcakes

YIELD: Makes 24 cupcakes

INGREDIENTS:

2 cups (4 sticks) butter, softened

4 teaspoons McCormick Pure Vanilla Extract

2 boxes (16 ounces each) confectioners’ sugar, sifted

3 tablespoons milk

1 1/2 teaspoons Sunflower color from McCormick Color from Nature — Assorted Food Colors, divided 1/2 teaspoon Berry color from McCormick Color from Nature — Assorted Food Colors, divided

24 unfrosted cupcakes

12 regular marshmallows, halved crosswise

12 small chocolate-flavored taffy roll (Tootsie Roll), halved crosswise

DIRECTIONS: Beat butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove 2 cups of the frosting into medium microwavable bowl. Tint frosting orange using 1 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Set aside.

Tint remaining frosting green using another 1/2 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Spread top of cupcakes with green frosting. Using a fork, gently touch frosting in different directions to resemble grass spikes. To make the pumpkins, microwave the orange frosting on HIGH 10 to 20 seconds or until runny. Using a fork, dip marshmallow halves into frosting mixture, then place on top of frosted cupcakes. Let stand until pumpkin frosting has dried. Press a Tootsie Roll half in center of each pumpkin for the stem. Decorate leaves and vines with remaining green frosting, if desired.

Glazed Autumn Leaf Cookies

YIELD: Makes 36 cookies

INGREDIENTS:

2 3/4 cups flour

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

1 egg

2 teaspoons vanilla extract

2 teaspoons maple extract

DIRECTIONS: Preheat oven to 325 F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, vanilla and maple extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Roll dough on generously floured surface to 1/4-inch thickness. Cut out leaves with 2- to 3-inch leaf-shaped cookie cutters. Place on ungreased baking sheets. Bake 8 to 10 minutes or until edges start to brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

To glaze cookies, hold a cookie by its edge and dip the top into the glaze. Place iced cookies on wire rack set over foil-covered baking sheet to dry. Let stand until glaze is set. For the variations below, dissolve the designated amount of the Color from Nature Food Colors with water in small bowl. Stir in any remaining ingredients until smooth.

Maroon Cookie Glaze: Use 1/2 teaspoon Berry color from McCormick Color from Nature — Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners’ sugar and 1 teaspoon cocoa powder.

Forest Green Cookie Glaze: Use 1/2 teaspoon Sky Blue color and 1/4 teaspoon Sunflower color from McCormick Color from Nature — Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners’ sugar and 1 teaspoon cocoa powder.

Pumpkin Cookie Glaze: Use 1 teaspoon Sunflower color and 1/4 teaspoon Berry color from McCormick Color from Nature — Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color) and 2 cups confectioners’ sugar.

A Vodka Primer

by Bob Lipinski - October 4, 2016

0 1639

unknown-1-2 — Prior to the 14th century, vodka was used mainly in perfumes and cosmetics.

By Bob Lipinski

“I never have more than one drink before dinner,” said Bond. “But I do like that one to be very large and very strong and very cold and very well-made.” — James Bond, “Casino Royale” (when referring to a martini)

Vodka is an alcoholic beverage distilled at or above 190 proof and bottled at not less than 80 proof (except in the case of flavored vodkas). According to the U.S. standards of identity, U.S.-made vodka must be “without distinctive character, aroma, taste, or color.” However, no federal regulations require vodka to be entirely without aroma or taste; therefore, some vodkas display distinctive characteristics in aroma and taste.

Vodka seems to have first appeared in either Russia or Poland around the twelfth century, when it was known as zhizenennia voda (water of life) in the Russian monastery-fort of Viatka. The word vodka comes from the Russian word for water, voda, or the Polish word wódka — in Polish the w has a v sound. The suffix “ka” was added to the root word centuries later. By the fourteenth century, vodka began to be used as a beverage; formerly, it was mainly used in perfumes and cosmetics. The early vodkas were strongly flavored and therefore it became a common practice to add herbs, spices, and fruits to mask the sometimes harsh, raw taste. Vodka is generally made from grains — barley, corn, rice, rye, wheat — although sugar beets, grapes, maple syrup, molasses, plums, potatoes, and sugarcane can be used. Actually, vodka can be made from virtually any ingredient that contains starch or sugar.

I like vodka served directly from the freezer Arctic-cold, served in Y-shaped glasses or ryumochki (small shot glasses) and downed in one gulp. A vodka martini, with plenty of ice, some dry vermouth and olives gets me going. By the way, vodka won’t freeze because of the high alcohol level and it will be instantly at the right temperature for mixing your favorite cocktail without melting the ice cubes.

Everyone has their favorite vodka brands and I’m no exception. I especially enjoy Boru (Ireland), Luksusowa (Poland), Monopolowa (Austria), Moskovskaya (Russia), Stolichnaya Elite (Russia), Zubrówka (Slavic Countries) and Zyr (Russia). I recently tasted three new vodkas, which I will certainly add to my list: Mayfair Vodka, made in London, England, is a refreshing aroma, with citrus and anise hints; incredibly smooth, well-balanced finish. The second is Leaf Vodka, which is made from two unique waters. Both are refined and quite smooth with “no burn.” Leaf Alaskan Glacial Water (80 proof): Hints of white pepper; floral, roses; nice smooth aftertaste. Leaf Rocky Mountain Mineral Water (80 proof): Aroma of vanilla, fruity and herbal; great texture and clean finish. The third is Khortytsa Platinum (Ukraine): Lemon- clean aroma with hints of citrus and orange peel; ultra-smooth tasting.

Drop me a line and let me know your favorite.

Bob Lipinski, a local author, has written ten books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

Let’s Eat: The Awesome Apple

by Heidi Sutton - September 26, 2016

0 1379

Apple Brownies

INGREDIENTS:

1 stick salted butter, melted and cooled

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup sugar

1 large egg

1/2 cup chopped walnuts

2 large apples, peeled, cored and cut into 1/2-inch cubes (2 3/4 cups)

DIRECTIONS: Preheat oven to 350 F. Butter an 8- by 11-inch baking dish. Mix together flour, cinnamon, baking powder, salt and baking soda in a medium bowl. In a large bowl, beat together butter, sugar and egg for about 2 minutes. Add walnuts and apples. Stir by hand until mixed. Add flour mixture and mix. Spread batter in pan and bake for 40 minutes or until golden brown and slightly firm. Let cool for 30 minutes and cut into 12 bars before serving.

Baked Apples

INGREDIENTS:

4 large baking apples

4 tablespoons butter, softened

1/2 cup brown sugar

3/4 teaspoon cinnamon

1/4 cup chopped pecans

DIRECTIONS: Preheat the oven to 375 F. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake for one hour or until the apples are soft and the filling is browned.

Apple Cake

INGREDIENTS:

1/2 cup flour

2/3 cup sugar

1 tablespoon baking powder

1/8 teaspoon salt

1/3 cup milk

3 eggs

2 tablespoons oil

1/2 teaspoon vanilla extract

4 apples

3 tablespoons unsalted butter, melted

zest of one lemon

DIRECTIONS: Mix together flour, 1/3 cup sugar, baking powder and salt in a large bowl. In a medium bowl, combine milk, 2 eggs, oil and vanilla extract. Add to dry ingredients until combined (use a spoon or fork) Peel and slice apples (thin slices). Mix into batter. Pour batter into a 9-inch springform pan. Bake at 400 F. for 25 minutes until golden. Remove from oven. Leave the oven on at 400 F. Combine melted butter, 1 egg, 1/3 cup sugar and lemon zest. Pour over cake and bake cake for another 10 minutes. Loosen cake from pan sides while hot to prevent sticking. Cool and serve.

Apple Crisp

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 cups sliced and pared apples

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS: Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake at 375 F for 45 minutes or until apples are tender and topping is crisp.

Setauket Fire Department to host Pancake Breakfast

by Heidi Sutton - September 22, 2016

0 459

The Setauket Fire Department Auxiliary will hold a Pancake Breakfast fundraiser on Sunday, Sept. 25 from 8 a.m. to noon at the Setauket Fire Department, 9 Arrowhead Lane, East Setauket. Breakfast includes pancakes, bacon, sausage, coffee, tea and hot chocolate. Themed baskets will be raffled off at $1 per ticket or 6 for $5. Grand raffle prize is a Weber Grill for $5 per ticket. Admission is $8 adults, $5 children ages 2 to 9, under 2 years free. A portion of the proceeds will be donated to Stony Brook Children’s Hospital and the Suffolk County Volunteer Firefighter’s Burn Center. For more information, call Karen at 631-365-2518.

Let’s Eat: Peanut butter makes everything better

by Heidi Sutton - September 20, 2016

0 1384

Whether you’re a fitness junkie, busy parent, sleep-deprived student or diehard sweet tooth, peanut butter is an ingredient that sticks for all of life’s moments. With a healthy boost of protein and energy, peanut butter is perfect as a reliable family meal. Try these delicious winning recipes from Southern Peanut Growers’ 2016 annual PB My Way recipe contest.

Veggie Sammies with Peanut Butter Satay Sauce

Grand Prize Winner: Take lunchtime to a new level by smothering your sandwich with a savory PB satay sauce. Save the extra sauce for a healthy veggie dip at snack time. Recipe courtesy of Ben M., San Francisco, California

YIELD: Serves 2

INGREDIENTS:

4 tablespoons creamy peanut butter

3 tablespoons lime juice

2 tablespoons water

4 teaspoons hoisin sauce

2 teaspoons soy sauce

2 teaspoons sriracha sauce

2 French baguette rolls (6 inches each)

1/2 cup sliced cucumber

1/2 cup sliced white onion 1

/2 cup sliced red bell pepper

1/2 cup sliced purple cabbage

1/2 cup fresh cilantro

DIRECTIONS: In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha sauce. Mix well. Spread sauce on both sides of bread; then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro leaves.

Peanut Apple Chicken Curry

Family-tested Winner: A grown-up twist on the classic peanut butter and apple pairing, this new take on a traditional Indian dish is a total palate pleaser. It’s easy enough for a weekday meal that the family is sure to love. Recipe courtesy of Jess A., Berkeley, California

YIELD: Serves: 4

INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons curry powder

1/4 cup scallions, chopped

1 cup creamy peanut butter

2 teaspoons rice wine vinegar

1 3/4 cups apple juice

1 3/4 cups coconut milk

1/4 cup brown sugar

1/4 teaspoon cayenne pepper (optional)

Chicken:

2 tablespoons olive oil

1/2 small yellow onion, chopped

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips

1 medium apple, peeled, cored and chopped

salt, to taste pepper, to taste

cooked rice (optional)

DIRECTIONS: To make sauce: In medium to large saucepan, heat oil over medium heat. Add garlic, curry powder and scallions. Saute 1 minute. Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne pepper. Bring to simmer, reduce heat and cook over low heat, stirring frequently, about 10 to 15 minutes. Meanwhile, in large skillet, heat oil. Add onion and stir fry about 2 to 3 minutes until onions start to become opaque. Add chicken and apples, and stir until chicken is cooked completely. Add peanut sauce and cook until heated evenly, about 2 to 5 minutes. Season with salt and pepper, to taste. Serve warm over rice, if desired.

Source: Southern Peanut Growers

Let’s Eat: Isn’t Summer Just Peachy?

by Heidi Sutton - September 4, 2016

0 1310

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

YIELD: Serves 8

INGREDIENTS:

1 cup sugar, divided

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

1 lemon, zested

4 ripe but firm white peaches, halved and pitted

2/3 cup water, plus 2 tablespoons, divided

nonstick cooking spray

1/3 cup honey

1 1/2 teaspoons baking soda

4 cups Breyers Natural Vanilla Ice Cream, divided

honeycomb (optional)

DIRECTIONS: Heat oven to 425 F. In a small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute or until sugar is fragrant and moist. Arrange peaches, cut side up, in 13-by-9-inch baking dish. Pour water into dish. Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes or until peaches are slightly softened and have released their juices. Meanwhile, lightly spray cooking spray on small baking sheet. In a medium-heavy saucepan over high heat, bring remaining sugar, honey and 2 tablespoons water to boil, stirring constantly.

Reduce heat to medium-high and cook, without stirring, about 5 minutes or until candy thermometer reaches 305 F. Remove from heat and whisk in baking soda until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool. Spoon 1/2 cup ice cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces if desired and serve immediately.

Source: Breyers

Perfect Peach Pie

YIELD: Makes 1 pie

INGREDIENTS:

Pastry for two-crust pie

2 1/4 cups flour

1/2 teaspoon salt

1/4 cup vegetable shortening

1/2 cup cold butter, cut up

ice water

1 egg white

Filling

6 cups peeled and sliced peaches

1/2 cup sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

1/3 cup flour

DIRECTIONS: In a large bowl mix the flour and salt. With a pastry blender or fork cut in the shortening and butter until mixture resembles coarse crumbs. Sprinkle in 4 to 6 tablespoons ice water, 1 tablespoon at a time. Mix lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into two balls, one slightly larger. Wrap and refrigerate for 30 minutes or overnight (if chilled overnight, let stand at room temperature for 30 minutes). Roll out crusts on a lightly floured surface. Roll out the smaller half of the pastry and place in a pie plate. Sprinkle with sugar to prevent it from getting soggy.

Toss sliced peaches in large bowl with remaining ingredients, then spoon mixture into pie crust. Place the second half of the pie crust on top; cut slits and brush egg white over it. Bake for 45 to 50 minutes at 425 F or until the crust is golden. Serve warm or cold.

Sights from Port Jeff’s 2016 Greek Festival

by Alex Petroski - August 22, 2016

0 381

1 of 15

Port Jefferson’s 2016 Greek Festival kicked off Aug. 18 and has three remaining dates from Aug. 26 to Aug. 28. The annual cultural celebration is hosted by the Greek Orthodox Church of the Assumption at Port Jefferson and features food, activities, music, fireworks and more.

Let’s Eat: Fuel Your Day the Healthy Way

by Heidi Sutton - August 12, 2016

0 288

Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind. A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Staying properly hydrated doesn’t have to be difficult. Try these delicious smoothies for a refreshing and delicious way to hydrate.

Superfood Smoothie

YIELD: Serves 2

INGREDIENTS:

1 1/2 cups frozen blueberries

1 cup low-fat or fat-free milk

1 banana, sliced

2 tablespoons honey

1 tablespoon vanilla extract

1 teaspoon lemon juice

1/2 cup ice

DIRECTIONS: In blender, blend all ingredients until smooth. Pour into two glasses and serve.

Almond Cherry Smoothie

YIELD: Makes 1 serving

INGREDIENTS:

1 cup unsweetened almond milk

1 tablespoon chia seeds

1/2 frozen banana

1 cup frozen dark cherries

1 tablespoon almond butter

DIRECTIONS: In blender, combine almond milk, chia seeds, banana, cherries and almond butter, and mix until smooth.

Recipe courtesy of Natalie Coughlin

Spiced Green Tea Smoothie

YIELD: Makes 1 serving

INGREDIENTS:

3/4 cup strong green tea, chilled

1/8 teaspoon cayenne pepper

Juice of 1 lemon

2 teaspoons agave nectar

1 small pear, skin on, cut into pieces

2 tablespoons fat-free plain yogurt

6-8 ice cubes

DIRECTIONS: Blend all the ingredients until smooth.

Rosy Red Superfood Smoothie

YIELD: Makes 3 servings (1 cup each)

INGREDIENTS:

2 cups cubed watermelon

1 cup fresh or frozen raspberries

1 cup raspberry kefir

2 tablespoons orange juice concentrate

2 tablespoons hemp seeds

2 tablespoons agave syrup ice (optional)

DIRECTIONS: Place all ingredients in blender and blend until smooth.

Port Jeff’s Greek Festival celebrates 55th anniversary

by Heidi Sutton - August 11, 2016

0 258

greekfestival2 — Above, members of the Rythmos Hellenic Dance Group perform for festivalgoers in a previous year. File photo

By Heidi Sutton

Lovers of all things Greek will gather at the Greek Orthodox Church of the Assumption, 430 Sheep Pasture Road, Port Jefferson, next week when the church holds its 55th annual Greek Festival from Aug. 18 to 28.

Running for two consecutive weekends this year, the event will feature carnival rides, face painting, games, music by Asteri Entertainment, traditional Hellenic dance performances by the Rythmos Hellenic Dance Group and culinary delights. Authentic mouth-watering foods such as gyros, moussaka, tiropita, souvlaki and spanakopita will be served up, along with sweet desserts such as melomacrona, galaktoboureko, kourabiedes, koulourakia, baklava and loukoumades, a fried dough pastry favorite. Guided tours of the church will be available throughout the day, and vendors will be offering Greek art, jewelry, souvenirs, icons and much more.

One of the main attractions at the festival is the over-the-top sweepstakes that the church holds. This year 315 prizes will be awarded. Prizes range from cars —a 2017 Mercedes Benz GLC 300 4Matic is first prize — to an Apple watch, cash prizes, 15-inch Tablet Laptop, a Bose Home Theater System, Xbox One, Mets tickets, Yankees tickets, a digital camera, gift cards and much more. Tickets for the sweepstakes are $100 each, limited to 4,999 tickets — meaning that one out of 16 will win a prize. The drawing will be held on Aug. 28 at 7 p.m.

The festival will take place on Aug. 18 from 5 to 10 p.m., Aug. 19 from 5 to 11 p.m., Aug. 20 from 1 to 11 p.m., Aug. 21 from 1 to 10 p.m., Aug. 26 from 5 to 11 p.m., Aug. 27 from 1 to 11 p.m. and Aug. 28 from 1 to 10 p.m. Fireworks will be held on Aug. 19, 20, 26 and 27 at 9:30 p.m. Free shuttle buses will pick up festival attendees from Ward Melville High School, Earl L. Vandermeulen High School, Port Jefferson Ferry and the Long Island Rail Road station to transport them to festival grounds, making parking at this popular event a breeze.

Admission to the festival is $2 per person, children under 12 free. For more information, call the church office at 631-473-0894 or visit www.portjeffgreekfest.com.

Let’s Eat: Tickle Your Taste Buds

by TBR Staff - August 3, 2016

0 1402

Lemon Tea Bread

Lemony herbs and lemon juice give this bread its flavor.

YIELD: Makes one loaf

INGREDIENTS:

3/4 cup milk

1 tablespoon finely chopped lemon balm

1 tablespoon finely chopped lemon thyme, and/or 1 tablespoon finely chopped lemon verbena

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter or margarine, at room temperature

1 cup sugar

2 eggs

1 1/2 tablespoons grated lemon zest

Juice of two lemons

Confectioners’ sugar

DIRECTIONS: Preheat oven to 325 F. Butter a 9- by 5-inch 3-inch-deep pan. Heat milk gently with herbs, set aside and let cool. Mix the flour, baking powder and salt together in a bowl. In another bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add the lemon zest. Gently fold in flour alternately with the herbed milk, until the batter is blended. Put the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out dry. Remove from pan onto wire rack that is set over waxed paper. Pour lemon glaze (juice of two lemons and 2/3 cup confectioners’ sugar) over the still-hot bread. Garnish with some freshly grated zest.

Lavender Olive Oil Cake with Honeyed Ricotta

The lavender honey gives this cake a fresh, slightly floral aroma, but you can try using different types of honey in this recipe to subtly vary the flavor.

YIELD: 8 to 10 servings

INGREDIENTS:

Pillsbury Baking Spray with Flour

1 3/4 cups Pillsbury BEST All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon finely grated orange peel

1 tablespoon culinary lavender, crushed, plus additional 1 to 2 tablespoons for garnish

1/4 teaspoon freshly ground black pepper

2/3 cup plain yogurt

3 large eggs

2/3 cup Crisco Pure Olive Oil

1 teaspoon vanilla extract

3/4 cup heavy cream

3 tablespoons honey

3/4 cup ricotta cheese, at room temperature

DIRECTIONS: Heat oven to 350 F. Spray a 9- by 5-inch loaf pan generously with baking spray; set aside. Combine flour, baking powder and salt in a small bowl. Whisk together sugar, orange peel, lavender and pepper in a large mixing bowl until evenly distributed. Add yogurt, eggs and olive oil; continue whisking until smooth. Whisk in vanilla. Add flour mixture and gently whisk in until just combined. Scrape batter into prepared pan. Bake 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely. Whip cream with an electric mixer until soft peaks form. Add honey and continue to whip until stiff. Add ricotta, a dollop at a time, and beat until fluffy. Slice cake. Top slices with honeyed ricotta cheese and sprinkle with lavender.

Prev 1...949596...105 Next

Page 95 of 105

Let’s Eat: Bring autumn colors to spiced sweets

A Vodka Primer

Let’s Eat: The Awesome Apple

Setauket Fire Department to host Pancake Breakfast

Let’s Eat: Peanut butter makes everything better

Let’s Eat: Isn’t Summer Just Peachy?

Sights from Port Jeff’s 2016 Greek Festival

Let’s Eat: Fuel Your Day the Healthy Way

Port Jeff’s Greek Festival celebrates 55th anniversary

Let’s Eat: Tickle Your Taste Buds

Most Viewed

Town of Brookhaven to celebrate Arbor Day with tree seedlings, mulch and compost giveaway

New children’s book, ‘Sweet Dreams, Northport!,’ highlight’s village’s charm

New home for Ward Melville girl’s junior varsity golf team