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Articles by this author:

  • It’s easy to write about essential kitchen tools, but it’s more fun to talk about the nonessential, the unnecessary, the frivolous, and ridiculous.
  • I first learned about Long Island cheese pumpkins about 23 years ago. I was working as a pastry chef somewhere out here, and it was that time of year, the time of year that I would have to crank out many, many pumpkin pies. So I started working on my supply list: industrial quantities of Libby’s canned pumpkin, cinnamon, cloves, ginger, nutmeg, lotsa eggs. And then the head chef presented me with a crate full of pretty, pale, squat pumpkins, a variety I had never seen before.
  • I am not including a pumpkin pie recipe because they are a dime a dozen. Just follow your favorite recipe and try it this time with real Long Island cheese pumpkin instead of that canned stuff. I would suggest roasting or microwaving rather than boiling, because you need to control the moisture content. You don’t want it too watery.
  • Is there a food or food product that you remember from your childhood with great fondness? Have you ever revisited that food in the hopes that the taste satisfaction would match your memory of it? Did it?
  • Here is the recipe for broccoli and Cheetos from chef Craig Koketsu of Park Avenue restaurant in Manhattan.
  • Apples are the Everyman of fruit. They are inexpensive, available year round, and readily accessible. Delicious on their own, they are exceptionally versatile in sweet or savory recipes.
  • Applesauce

    Let’s start with the simplest recipe, applesauce. You can leave out the butter, but it does give it a nice, rich consistency. 

    Serves eight.

    2 lbs. tart apples, such as Granny Smith, peeled, cored, and chopped

    1/4 cup or more to taste, granulated sugar

  • A warren of small rooms has been opened up and lightened. The floors and trim are dark, the walls off-white, and there are a few hints that this location was, in fact, once a service station, such as the old-fashioned bell hose outside that gives a little “ding ding” when you drive over it.
  • Your mind may already be turning to pumpkins and apples this time of year (or mush, depending on how busy your summer was), but it’s time to get to work. If you want to save some of the glorious corn, tomatoes, herbs, and more to enjoy throughout the winter, you need to get cracking.
  • Summer Flavors for Winter Days

Blogs by this author:

  • The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide: easthamptonstar.com/restaurants.

    It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.