If fall in the Hamptons had a scent, it would be apple cider doughnuts frying at The Milk Pail. That warm, cinnamon-sugar perfume seems to hang in the air long after you’ve left the orchard, carried home on your sweater and tucked into your memory. For locals, this season isn’t just about cooler nights or pulling on boots for the first time. It’s about slowing down after the chaos of summer, gathering with family and celebrating the small traditions that tie us to this land;

First, a big thank you to everyone who sent me recipes! I love seeing your ideas, and I’d like to keep featuring them in this column. Please continue sending submissions to robynskitchen11968@yahoo.com . You never know, your dish might be the next star of The Chef’s Notebook. This month, I chose to highlight a recipe from North Sea Farms, a place that’s been one of my go-to spots for years. They describe themselves as “a small farm with a bit of everything,” and that’s no ex

Tomatoes! So many possibilities (or pasta bilities, depending on your vibe). I’m eating them at nearly every meal right now. Tomato sandwiches on Big Fresh Bakery sourdough with mayo and flaky sea salt (you can find their bread at the Sunday farmers market at Agawam Park or the Green Thumb stand) gazpacho, sungold and roasted corn salad, caprese; all of it. I can’t stop. That’s what I love about seasonal eating. Right when I’m on the cusp of getting tired of eating the same