Author Information

Articles by this author:

  • Chocolate Sponge Cake

    This recipe for sponge cake comes from Real Simple magazine. You need a 9-by-13-inch jellyroll pan and some parchment paper.

    Butter for the pan

    1/3 cup flour

    1/3 cup unsweetened cocoa powder

    1/4 tsp. salt

    4 large eggs, separated

    1 tsp. vanilla

  • It began with the invitation that couldn’t be refused: “Would you and your friends like to come to Paris for Thanksgiving?” Hot diggity dog, yes, please!
  • I found this recipe for smoked herring salad on a website called The New York Times also has one, but it is more froufrou.
  • It is especially hard to write a review of a place that you wanted to like, thought you should like, and hoped to like, but it ends up being a rather expensive disappointment. Such was the case with Tauk at Trail’s End.
  • The first Thanksgiving of 1621 was simply referred to as a harvest celebration. An Englishman named Edward Winslow described it in a letter to a “loving, and old friend”: “I never in my life remember a more seasonable year, than we have here enjoyed — for fish and fowl we have a great abundance, fresh cod in the summer — our bay full of lobsters, all the springtime the earth sendeth forth naturally good salad herbs: Here are grapes, white and red, very sweet and strong also.”
  • Variations on the Theme
  • The poet Walt Whitman was a frequent visitor to Greenport because his sister Mary Elizabeth Van Nostrand lived there. He described it as a “handsome situation” that was “unsurpassed for health.” He must have been eating a lot of oysters!
  • 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.

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:

    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.