The Hamptons Kitchen Cookbook Brings Locally Sourced Recipes Right To Your Table

Alyse Greenbaum | September 7, 2020 | Food & Drink

Authors Hillary Davis and Stacy Dermont bring a holistic farm-to-table cookbook to the Northeast.

HamptonsKitchenPG100.jpgLobster and corn chowder

Looking to satisfy your culinary cravings? Hamptonite co-authors Hillary Davis and Stacy Dermont bring all the tips and tricks for locally sourced recipes in The Hamptons Kitchen: Seasonal Recipes Pairing Land and Sea ($20 to $30, Countryman Press).

Davis summons her 13 years abroad in France to inspire diverse seasonal recipes that reflect the cuisine of Bridgehampton where she currently lives. Her dishes are colorful and frequently integrate local wines to add even more flavor. Dermont, a resident of Sag Harbor, offers farm-to-table recipes that are “all about making the very basic approaches pay off every time,” she says. A few of Dermont’s recipes come from her childhood spent on her family’s farm, such as her great- great-grandmother’s farmhouse apple pie.

The authors find inspiration in the fresh food sources available on Long Island. “The Hamptons are all about celebrating our farm stand culture, our vineyards and living as much as we can outdoors,” Davis says. During the recipe selection process, the two set out to develop the most quality recipes by assigning themselves more than 50 recipes each to try and then refine. “It’s our goal that our book serve as a model to other regions to go deep into what’s local,” says Dermont.

The Hamptons Kitchen offers a broad introduction to seasonal eating and meal planning with an ample mix of recipes for both beginners and advanced cooks alike, including Mile High crustless vegetable pie, steak picnic sandwiches with whole-cherry tomato jam, and beet-stained potato salad with chunky scallions. These recipes will surely please all palates.

Tags: books

Photography by: Photo by Barbara Lassen