Recent Stories: Recipes

Laura Donnelly
January 28, 2016
This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.

The Montauk Fishburger

This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients. 

Makes four patties.

1/3 cup diced shallot from Amber Waves Farm

Laura Donnelly
January 14, 2016
Oodles of (Gluten-Free) Noodles

Tuna, Caper, and Lemon Sauce

Laura Donnelly
January 7, 2016
Beautiful People With Tomatoes

Bourbon Bacon Slaw

This recipe is from Katie Lee’s “Endless Summer Cookbook.” You could substitute a lower-fat mayonnaise if desired, use half a clove of grated garlic in place of powder, and use honey or maple syrup instead of brown sugar.

Serves four to six.


1/2 cup mayonnaise

Laura Donnelly
December 31, 2015

Cleansing Ginger Chicken Soup

This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit.

Serves eight.


1 onion, sliced

2 celery stalks, chopped

8 oz. unpeeled, scrubbed ginger, cut into 1/2-inch thick slices

2 garlic cloves, crushed

10 whole peppercorns

Laura Donnelly
December 24, 2015
After the Snipes

Yam Nua (Thai Beef Salad)

I don’t recall where I got this recipe but it is a good one! Use your leftover filet mignon or prime rib roast, nicely manicured and cut into thin strips.

Serves six to eight.

1 lb. rare beef, cooked and sliced into thin strips

2 Tbsp. nam pla (fish sauce)

2 Tbsp. lime juice

Laura Donnelly
December 17, 2015
Wine and Dine

Wild Mushroom and Goat Cheese Gratin

This recipe would be great as a hearty first course with a magnificent old red, like rioja gran reserva or a good Bordeaux. This comes from David Rosengarten in an old issue of Food and Wine magazine.

Serves four.


2 Tbsp. butter, plus 1 Tbsp. melted

1/2 cup minced shallots

Laura Donnelly
December 10, 2015

Saltibarsciai Beet Soup

This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.

Laura Donnelly
November 25, 2015
All-Time Favorites

Grilled Country Ham Salad With Shallots

This is one of my favorite salads. It is from Le Globe D’Or, an extinct restaurant in France.

Serves four.

Laura Donnelly
November 19, 2015

Pebo’s Clam Sauce on the Grill

Laura Donnelly
November 12, 2015
Make Room Now

Mama Stamberg’s, er, Craig Claiborne’s Cranberry Relish

Freeze this before Thanksgiving Day and place in the refrigerator the day of. It should still be slightly frozen when served. It is also excellent in sandwiches like roast beef when you get tired of turkey.

2 cups whole raw cranberries

1 small onion

Laura Donnelly
November 5, 2015

Braised Red Cabbage

This recipe is from my mother-in-law, Nancy Auerbach. It is very Pennsylvania. I substitute maple syrup for the sugar and use less. If you don’t have leftover bacon fat in a teacup in your refrigerator or would simply prefer not to use it, cook the cabbage in oil and add a bit of smoked paprika for flavor.

Laura Donnelly
September 22, 2015
Online Recipes: Gack!

Andrew Engle’s Montauk

Striped Bass With Tomatoes

And Roasted Corn

Serves four.

2 lbs. assorted ripe tomatoes (heirloom, plum, cherry, etc.)

1 small red onion, peeled, halved lengthwise, and slivered

5 Tbsp. coarsely chopped flat-leaf parsley

Laura Donnelly
September 17, 2015

Cauliflower Pizza Crust

Laura Donnelly
September 10, 2015
Late Summer Dessert Stars

Meringue Shells

This is my favorite recipe for meringue shells. Don’t be dismayed by the cooking time, the prep time is minimal. This is from Anna Pump’s “The Loaves and Fishes Cookbook.” Serve with any combination of berries or fruit.

Makes 10 shells.

8 egg whites

2 tsp. lemon juice

Laura Donnelly
September 1, 2015
Cookbook recipes

Potato Pancakes, Milwaukee Style
    Elaine Ewing, East Hampton, N.Y.

    These potatoes are thin and crisp, and especially good with poultry and poultry gravy.

2 cups raw grated potatoes
2 whole eggs
11/2 teaspoons salt

Laura Donnelly
August 13, 2015
With Love From Edna Lewis

Hot Spiced Beets

This is Edna Lewis’s recipe for hot spiced beets. The only change I made was roasting the beets wrapped in foil for about an hour at 400, until tender. I find that boiling leeches out some of the flavor and sweetness.

Serves six.

4 medium beets

2 tsp. butter

1 Tbsp. sugar

Laura Donnelly
July 30, 2015
Recipes for Dusty’s Salt-free Salad, Delia Smith’s Oven-Baked Chicken With Garlic and Parmesan, and Ina Garten’s Spanish Pea Soup With Crispy Ham.

Dusty’s Salt-free Salad

This recipe, from an old clipping in The Washington Post, is one of my favorites, although I have made a few changes.

Serves four to six.


2 Tbsp. minced fresh ginger

3 cloves garlic, minced

Lots of freshly ground black pepper

Laura Donnelly
July 9, 2015
Tasty Little Bites

Spinach Bites with Mustard Sauce

This is a really retro recipe from my Aunt Tink. You can freeze these and bake when needed.

I’m afraid I don’t know how many this yields, but will guess at least 30, depending on size.


2 10-oz. packages frozen spinach, thawed and squeezed dry

Laura Donnelly
June 16, 2015

Spinach Salad

This recipe comes from Pier House in Key West many, many years ago. It is easy, light, and tasty to make any time of the year. I don’t have exact measurements so do it to your own taste.

For each, individual composed salad:

1 handful of small, tender spinach leaves, arranged artfully on plate

Laura Donnelly
June 2, 2015
Pollock’s Artful Eating

Pea Salad With Russian Dressing

Laura Donnelly
May 28, 2015
Peas: Springtime Zen

Peas in Butter Lettuce

This is the way my mother always prepared fresh peas. “It’s very French,” as she used to say. The following recipe is adapted from Deborah Madison’s “Vegetable Literacy.”

Serves one or two.

1 small head butter lettuce

Laura Donnelly
May 5, 2015
Go Ahead, Mary, Have a Little Lamb

Ambassade d’Auvergne’s
Seven Hour Leg of Lamb

Laura Donnelly
April 23, 2015
Recipe for Island Fruit Gazpacho and "Clean Out the Fridge" Christophine Saute

Island Fruit Gazpacho

Here is Orlando’s recipe for Island Fruit Gazpacho. Amounts are not given but I’m guessing this would make enough for 8 to 10 people.

4 cups tomato juice
1 medium cucumber, sliced
1 red onion, finely chopped
2 spring onions, chopped
1 Tbsp. cilantro, chopped

Laura Donnelly
April 14, 2015

Dominica Rum Punch

Of course, we must start with a rum drink. This recipe is from “The Art of Caribbean Cooking” by Yolande Cools-Lartigue.

I’m not sure about yield; it looks like a lot.

1 cup fresh lime juice (no substitutes)
2 cups brown sugar (turbinado)
4 cups cold water
3 cups brown rum
3 tsp. Angostura bitters
Grated rind of one lime
1 nutmeg, freshly grated