Recent Stories: Recipes

Laura Donnelly
May 3, 2018
Seasons by the Sea Hats, Horses, and Hooch

Kentucky Hot Brown 

For the hot brown, I used turkey tenderloins from King Kullen and simply roasted them covered in the oven, with a sprinkling of herbs, olive oil, and salt and pepper.

Serves two.


2 slices thick white bread toasted

4 slices Roma tomatoes

Thick sliced turkey breast

4 slices cooked bacon

Mornay sauce

Chopped parsley and paprika


Assemble open faced sandwiches in following order: toast, turkey, tomatoes, Mornay, bacon, garnish.


Mornay Sauce

2 Tbsp. flour

2 Tbsp. butter

1 cup whole milk, warmed

Laura Donnelly
April 26, 2018
Recipes for Chris Polidoro’s Swingin’ Surfin’ Scallops and Coctel de Camarones.

Chris Polidoro’s Swingin’ Surfin’ Scallops

One of the best recipes I have ever tried with avocados came from Chris Polidoro, who at the time was chef at 95 School Street in Bridgehampton, and formerly of Yama Q. I asked him to send it to me for this column, and when he did, I realized it had already been shared here in The Star. It is worthy of repeating. 

Serves four. 


1 avocado, peeled, pitted, cut into quarters

1 lb. Long Island bay scallops

Juice of one lemon

Preserved lemon, one quarter section, julienned

Salt and pepper

1 bunch radishes

Laura Donnelly
April 19, 2018

Tumeric Gin

This recipe is a simplified version of David Arnold’s turmeric gin, because I do not have two 7.5-gram N2O chargers to fiddle with. To make the Glo-Sour below, first infuse the gin.


2 cups Plymouth gin

4 oz. fresh turmeric root, thinly sliced into disks (I have found fresh turmeric at Provisions in Sag Harbor and occasionally at Citarella’s)


Place in clean bottle and infuse for a few days. Strain, pushing down on the turmeric to get the maximum flavor and color. Also keep in mind, this stuff stains, so wear gloves and use a cutting board you don’t care about.



Makes one.


Laura Donnelly
March 27, 2018
Seasons by the Sea: Desserts From a Bygone Era

Lemon Angel Food Cake

This recipe is based on one from a Neiman Marcus cookbook from the 1950s. It is delicious served with light fruit sorbets and fresh berries. You could also frost with whipped cream and sprinkle with toasted sliced almonds.

Makes one 10-inch tube-pan cake. 


1 1/2 cups sifted sugar (superfine if you can find it)

1 cup sifted cake flour

1/2 tsp. salt

1 1/4 cups egg whites (approximately 10-12)

1 1/4 tsp. cream of tartar

Zest of one lemon

1/2 tsp. vanilla extract


Preheat oven to 350. 

Laura Donnelly
March 13, 2018
Seasons by the Sea: National This and That Day

Homemade Melba Toasts

You can find commercially made Melba toast (March 23 is National Melba Toast Day!) at the grocery store, but why would you want to buy these dry, dusty little squares of no flavor. Make your own. It’s easy, and they freeze well.

Serve them with caviar and squeeze a few drops of lemon juice on top.


1 loaf Pepperidge Farm Very Thin White Bread, crusts removed, slices cut into quarters

4 oz. salted butter, melted (use good butter, like Kerrygold)


Preheat oven to 350. 

Spread bread slices onto cookie sheet. Brush with melted butter.

Laura Donnelly
March 6, 2018

Provencal Fish Soup

Here is my MacGyvered recipe, tweaked from the one I found in Lucy Burdette’s “Topped Chef.” 

Serves four.


Tomato Basil Sauce:

2 Tbsp. olive oil

1 shallot chopped

1 onion, chopped

8 cloves garlic, chopped

1 tsp. dried oregano

1 tsp. salt

1 bunch basil, washed and stemmed

(you should have about 11/2 cups leaves)

1 can whole tomatoes, chopped


February 6, 2018
Follow That Fish!

Dogfish From Dock to Dish

This fish, also known as sand shark, has long been considered a “trash fish.” Often discounted as unmarketable bycatch unworthy of restaurant menus, it is anything but in this recipe from Joseph Realmuto, executive chef of Nick and Toni’s in East Hampton and other Honest Man restaurants.

Serves four.


For the Fish

24 oz. dogfish, cut into 8 3-oz. fillets (or substitute other firm fish like mako or monk) 

Flour for dredging the fish

Salt and pepper to season

2 oz. olive oil

1 Tbsp. butter


For the Sauce

2 oz. olive oil

Laura Donnelly
January 30, 2018
Seasons by the Sea: An Old Tool Is New Again

Roasted Crisp-Topped Eggplant With Chickpeas

This recipe turned out very well and took very little time to make. It is adapted from “Sheet Pan Suppers” by Molly Gilbert.

Serves six.


2 cans (15 oz. each) chickpeas, rinsed and drained

1 28-oz. jar marinara sauce

1 large or 2 small eggplants, stemmed and sliced into half-inch-thick rounds (about 11/4 lbs.)

1/4 olive oil, plus 3 Tbsp. for topping

1 tsp. salt

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 tsp. fresh rosemary leaves chopped

1 tsp. fresh thyme leaves, chopped

1/2 tsp. black pepper

T.E. McMorrow
January 25, 2018
The telecommunications giant AT&T has launched a lawsuit in federal court after being denied in a bid to install cell phone antenna panels on a lattice windmill at Iacono Farm on Long Lane.

The telecommunications giant AT&T has launched a federal lawsuit against the Town of East Hampton, as well as its planning and architectural review boards and its Building Department, after being denied site plan approval for a proposal to install flat antenna panels on the lattice windmill at Iacono Farm on Long Lane in East Hampton. The suit, which was filed Jan. 12, contends that the town broke federal law when the planning board voted to deny the application.

The plaintiff, nominally, in the case is Cingular Wireless, which is wholly owned by AT&T. The case has been assigned to Senior United States District Judge Leonard D. Wexler, seated in the federal courthouse in Central Islip. 

Laura Donnelly
January 23, 2018
Seasons by the Sea: Grind It Up

Scallop Cakes with Cilantro Mayonnaise

I have shared this recipe before in The Star but it bears repeating. It is adapted from a 2005 issue of Bon Appetit magazine. You can make this with sea scallops and, when in season, bay scallops.

Serves four. 


1 Tbsp. olive oil

1 cup finely chopped onion

2 lbs. sea scallops, coarsely chopped in food processor

1/2 cup chopped chives

2 Tbsp. chopped parsley

1 Tbsp. minced ginger

1 Tbsp. lime juice

2 Tbsp. flour

1 large egg, beaten

2 tsp. salt

1 tsp. grated lime peel

1/4 tsp. black pepper

Laura Donnelly
January 17, 2018
Seasons by the Sea: Wild Things at Your Door

Marinated Wild Duck

This recipe is adapted from “Eat Like a Wild Man: The Ultimate Game and Fish Cookbook,” sub-subtitled “110 Years of Sports Afield Recipes.”

Serves four. 


2 wild ducks (about 2 1/2 pounds each) cleaned, rinsed, and cut into 6 pieces each

Salt and pepper to taste



1/2 cup good brandy

2 onions, chopped

1 1/2 cups red wine

1/2 tsp. allspice

2 sprigs fresh thyme

1 tsp. dried thyme

1 bay leaf, broken in pieces




3 Tbsp. butter

Laura Donnelly
January 2, 2018

Roasted Red Pepper Pesto 

I got this recipe from my friend Ellen Weiss about 30 years ago. It is great served on salmon, potatoes, asparagus, just about anything actually.

Makes approximately one and a half to two cups.


2 sweet red peppers, charred under broiler or over gas flame, 

peeled and seeded

About 10 Kalamata olives, pitted

4 cloves garlic

1/2 cup grated Parmesan cheese

5 Tbsp. olive oil


Put all ingredients into food processor or blender and puree to desired 



Resolution Salad

Laura Donnelly
December 26, 2017
Toasting the New Year at Home

Toasts for Caviar

If you are serving caviar on its own, make these easy homemade melba toasts to go with it. They will keep for months in the freezer in a well-sealed tin. I serve the caviar with no more than these toasts and wedges of lemon. Capers and onions are overkill.


1 loaf Pepperidge Farm Very Thin white bread

1 stick salted butter, melted


Preheat oven to 350.

Stack about 15 slices of bread at a time, then slice crusts off with serrated knife and cut bread into quarters. Repeat.

Lay slices of bread on baking sheet, brush with melted butter.

Bake about 10 to 20 minutes, until crisp and light golden brown. Let cool, then store in airtight container.

Laura Donnelly
December 20, 2017
Seasons by the Sea: Gifts From the Heart to the Stomach

Raspberry Linzer Cookies

These raspberry linzer cookies are easy to make and are so pretty. It is difficult to say how many the recipe will yield because it depends on the size of your cookie cutters. Two-to-three-inch heart, round, or flower-shaped cutters are good, and you will need a smaller cutter for top cookie layer if you want the raspberry jam to be visible.


1/2 cup almonds, toasted

1/2 cup brown sugar, packed

2 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1 cup butter, room temperature

1 egg

1 tsp. vanilla

Laura Donnelly
November 28, 2017

Stephanie’s Lamb Tagine

This recipe is from my friend Stephanie Reiner. It is excellent but does require a pressure cooker, so if you have one, have at it. I use the six-quart Instant Pot. 

Serves four to five.

3 lbs. lamb shoulder cut into stew chunks, some fat trimmed, bones left in

1 Tbsp. butter 

1 Tbsp. plus 2 Tbsp. olive oil

2 onions, coarsely sliced

1 parsnip, cut into small discs

1 carrot, cut into small discs

2 cloves garlic, minced

1 tsp. black pepper

1 tsp. salt 

1 tsp. cinnamon

1 tsp. coriander

1 tsp. cumin

Laura Donnelly
November 16, 2017
Seasons by the Sea: Local Spin on T-Day Classics

Craig Claiborne’s Cranberry Relish, Via Mama Stamberg

Makes approximately two and a half cups.

2 cups whole raw cranberries

1 small onion, coarsely chopped

3/4 cup sour cream

1/2 cup sugar

2 Tbsp. horseradish


Grind cranberries and onion together to a coarse puree. Add everything else and mix. Place in plastic container and freeze.

On Thanksgiving morning, transfer to the refrigerator. When you serve it, it should still have some icy slivers in it.


Spinach Ring With Beets

This recipe is based on one from Kraft Cheese. I fiddled with it a lot. 

Serves 12.

Laura Donnelly
November 9, 2017

Red Snapper or Bloody Mary Cocktail

Here is a golden oldie recipe for Red Snapper, a.k.a. Bloody Mary, from the “Cocktail and Wine Digest” by Oscar Haimo, published in 1943.

Serves one in a Delmonico glass, whatever that is. 

2 1/2 oz. tomato juice

3 dashes lime juice

1 dash L and P sauce (I presume that is Lea and Perrins Worcestershire sauce)

1 1/2 oz. vodka

Salt, pepper, and red pepper to taste 


Shake with ice and serve.


Ernest Hemingway’s Bloody Mary 

Hemingway’s recipe was written in narrative form in a letter to his friend Bernard Peyton. 

Laura Donnelly
October 31, 2017

Red Chile Sauce

This is a basic red chile sauce for making layered enchiladas. It is hard to predict the final amount because it depends on how much tomato juice you will use to thin it and make it less spicy. 

You will probably get about one to one and a half cups. 

To make enchiladas, lightly fry each corn tortilla in oil, then drain on a paper towel. Layer the tortillas with red sauce, shredded jack cheese, and chopped sweet onions, such as Vidalias, in a gratin dish. Bake for about 20 minutes at 350 or until bubbly.

15 dried Chimayo chili pods, washed, cored, seeds removed, and crumbled  (you may want to use rubber gloves for this process)

4 cloves garlic

Laura Donnelly
October 26, 2017

Artichoke Dip

2 can artichoke hearts

1/2 cup mayonnaise

1 garlic clove

1/4 cup grated Parmesan


To make artichoke dip, open two cans of artichoke hearts and drain well, squeezing out liquid. Then coarsely chop. Add half a cup of mayonnaise, one minced clove of garlic, a quarter cup of grated Parmesan, and mix well. Place in gratin dish and bake at 350 degrees for about 15 minutes, until bubbly. Serve with plain water crackers.


Goat Cheese With Garlic and Thyme

Goat cheese


Fresh thyme

Extra virgin olive oil


Laura Donnelly
October 18, 2017
Seasons by the Sea: Fast, Fruity, Foolproof

Plum Torte

Here is the original Marion Burros plum torte recipe. It needs no improvement. A later version reduced the sugar to three-quarters of a cup, because, you know, sugar is now seen as the devil’s scouring powder.

Serves eight.

1 cup sugar

1/2 cup softened butter

1 cup flour

Pinch salt

1 tsp. baking powder

2 eggs

10 to 12 small Italian plums, halved and pitted (use fewer plums if using     larger ones)




Lemon juice


Preheat oven to 350. 

Laura Donnelly
October 12, 2017
Step Away From The Pumpkin Latte

Crusted Pumpkin Wedges With Sour Cream

This recipe is from “Plenty,” another excellent cookbook from Yotam Ottolenghi. Sometimes I don’t have all of the ingredients for his involved vegetable recipes, no biggie.

Serves four.

1 1/2 lbs. pumpkin (I recommend Long Island cheese, of course), skin on

1/2 cup grated Parmesan

3 Tbsp. dried white bread crumbs

6 Tbsp. finely chopped parsley

2 1/2 tsp. finely chopped thyme

Grated zest of two large lemons

2 garlic cloves, crushed

Salt and white pepper

1/4 cup olive oil

1/2 cup sour cream (I use Greek yogurt)

Laura Donnelly
September 14, 2017
This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C.

Pickled Bluefish

This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C. 


1 1/2 pounds bluefish fillet, cut into bite-size chunks

1/2 fennel bulb, thinly sliced

1 large shallot, peeled and thinly sliced

11/4 cup rice wine vinegar

1/2 cup water

1/4 cup olive oil 

2 Tbsp. kosher salt

1 Tbsp. fennel seeds 

1 Tbsp. coriander seeds


In a large (one-quart) mason jar, combine bluefish, fennel, and shallots. 

Carissa Katz
September 12, 2017
“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.”

Apple Breton

“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.” 

Makes one 10-inch pie.

Apple filling:

3 Tbsp. unsalted butter

21/2 lbs. Golden Delicious apples, peeled, cored, and sliced into wedges

1/2 cup sugar

1 Tbsp. lemon juice

1/2 tsp. ground cinnamon



8 oz. (2 sticks) unsalted butter, softened

1 cup sugar

Laura Donnelly
September 7, 2017

Melon Swirl Soup

This recipe is from the second edition of the “Quail Hill Farm Cookbook.” I’m guessing serving size would be four to six.

Combine two cups peeled, seeded, cubed cantaloupe and two tablespoons fresh lemon juice in a blender for one minute until smooth. Pour into a bowl, cover and chill, at least one to three hours. Combine two cups peeled, seeded, and cubed honeydew melon and one tablespoon lime juice in a blender for one minute until smooth. Pour into bowl, cover, and chill one to three hours.

To serve, pour one-half cup of each mixture side by side into a soup bowl. The purees will stay separated with cantaloupe on one side and honeydew on the other. With a spoon, make a swirly design through the mixture.