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  •     Last week I offered up the first five of my 10 favorite cookbooks, now for the second.

  • Lovage and Apple Stuffed Roast Chicken
        Here is Lee Bailey’s recipe. I substitute celery leaves for lovage.
        Serves six.
    2 21/2-lb. chickens
    1 tsp. salt
    1/4 tsp. black pepper
    1 cup butter, softened
    1 handful lovage
    1 large cooking apple, peeled and cored

    Gravy:
    1 Tbsp. butter, softened
    2 Tbsp. flour
    1 cup chicken stock, heated
    1 Tbsp. chopped chives

  •    I have a huge cookbook collection. I am constantly editing, but the collection grows. People give me books, I buy more. I am first in line at the cookbook booth at the Ladies Village Improvement ­Society Fair. I have even bought back books I donated to the L.V.I.S. That’s mental.

  • Highway Diner and Bar
    290 Montauk Highway
    East Hampton
    631-324-0130
    Sunday through Thursday,
    10:30 a.m.-9 p.m.
    Friday and Saturday,
    10:30 a.m.-10 p.m.

  • Zokkon
    47 Montauk Highway
    East Hampton
    631-729-9821
    Sunday through Thursday, 5-10 p.m.
    Friday and Saturday, 5-11 p.m.

  • Sweet and Spicy Salmon
        You can toss together just about any combination of sweet chili sauce, garlic, and ginger and throw it on some salmon before grilling, baking, or broiling and it will be good. Serve with brown rice and a salad topped with nuts and dried cranberries.
        Serves four.
    11/2 lbs. salmon, cut into 4 servings
    1/2 cup sweet chili sauce
    1 Tbsp. hot chili sauce, any kind will do
    2 Tbsp. olive oil
    2 Tbsp. chopped garlic
    2 Tbsp. grated fresh ginger

  •     When it was recently suggested that I do a story on foods that help us get through the winter doldrums, I immediately wiped my greasy fingers on my paper towel napkin, adjusted the waistband on my sweatpants, set aside the 1/10 that remained of the artichoke dip I had decided was my dinner, and wondered, “Why did I just eat that? What compelled me to make a rich, gooey, fat-laden dip for a meal?”

  • Asian-Style Mango Coleslaw With Sesame and Lime
        These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by teenagers.
        Serves four.
    2 mangoes, not too ripe, peeled and shredded
    1/2 medium-size Chinese cabbage, shredded
    1 red pepper, thinly sliced
    1 medium cucumber, peeled, seeded, and thinly sliced
    1/2 red onion, thinly sliced

  •    The trip had been planned for almost a year. My friend Tommy organized the entire shebang; I was just a grateful-to-be-invited tagalong. The countries on our itinerary are places I have longed to see for much of my life: Thailand, Myanmar (formerly Burma), and Cambodia. When you are already enamored of a people and their cuisine, it is inevitable that you will fall more deeply in love when you are immersed in their culture.

  • Brown Rice Grape Leaf Salad
        All of the following recipes are from “Salad for Dinner” by Jeanne Kelley. This first recipe is similar to stuffed grape leaves, dolma. A lot of grocery stores now carry grape leaves in brine, if you can’t find them, try using a tablespoon of capers to mimic the pickley flavor of grape leaves.
        Serves four.
    1 cup brown rice, cooked in 21/4 cups water
    3 Tbsp. olive oil, divided
    2 Tbsp. lemon juice, divided
    1/2 cup currants or raisins

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