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Packed with spinach and savory feta, these pies can also be made into triangles, like the Three-Cheese-Stuffed Phyllo...

A combination of feta, Parmesan and cottage cheese makes a rich filling for one of Periyali's hot meze. Plus: More A...

Slideshows: Barbecued Ribs

There are no lemon trees on Long Island, but a summer picnic without lemonade is like Christmas without Santa. The re...

David Page never decides exactly what kind of fruit he's going to use in his crisps until he gets to the farm stand. ...

Family gardens are plentiful along the little roads that crisscross Long Island's North Fork. Daily harvests are laid...

This method saves the cook from having to stand over a hot frying pan, and makes cleanup a whole lot easier. Plus:...

Wild striped bass make their home in the waters around Long Island. Plus: More Seafood Recipes and Tips

Roses begin to produce hips around mid-July, after the petals fall. The tangy hips are ready to pick when they turn a...

David Page's sister, Elizabeth, makes this potato salad for her family in St. Paul, Minnesota. It is old-fashioned, a...

For David Page, clams and cold beer are synonymous with summer. These steamers were inspired by Target Rock Ale (his ...

Duck populations on Long Island have diminished over the years. The one remaining duck farm on the North Fork, Cresce...

This salad was inspired by With the Grain (Knopf), a cookbook written by David Page's neighbor, Raymond Sokolov. P...

This is a light, tangy, highly seasoned slaw made with cabbage and our homemade spice blend. Plus: More Vegetable ...

David Page's mom always made the tastiest baked beans in the family, but now David has come up with a recipe that may...

F & W's Marcia Kiesel cooks up an escabèche with Caribbean flavor.

Plus: More Vegetable Recipes and Tips

This biscotti dough freezes well, so make a double or triple batch but bake only two logs at a time. Plus: More De...

Plus: More Chicken Recipes

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