All Articles by dougyoung

Eat

Cook This Now! Pan-seared bluefish cheeks

The traditional adage “when the lilacs come, the bluefish run” marks the late-April warming...

Eat

Cook This Now! The Bird’s classic French onion soup

When Leo Daunt unlocked the doors at The Bird (47 S. Elmwood Ave., Montauk,...

Eat

Cook This Now! Mary Schoenlein’s sour cream coffee cake

Cookbooks flood the market every season, offering endless themes and global flavors. While a...

Eat

Cook This Now! Caramelized cabbage with garlic yogurt sauce

On Long Island, St. Patrick’s Day isn’t just a date on the calendar; it...

Eat

Cook This Now! Miss Amy’s Irish soda bread

In the world of family recipes, there are “finds,” and then there are heirlooms....

Eat

Cook This Now! Alex Guarnaschelli’s braised fennel with golden raisins

There is a specific moment in the transition from late winter to early spring...

Eat

Cook This Now! Silky lobster bisque

When we think of preparing or ordering lobster on the East End, the quintessential...

Eat

Cook This Now! The gold standard egg salad

People crave nostalgia these days. We want something familiar, simple, and comforting that reminds...