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  • Beverly’s Chicken Chili
        Let’s begin with this chili, which can certainly be included as a casserole . . . if you have any left over!
        I’m guessing this serves six to eight.
    Olive oil
    1 onion, chopped
    1 fennel bulb, chopped
    Fresh red chili pepper, seeded and minced
    1 lb. Italian sausage
    1 lb. boneless chicken, cubed
    2 cups chicken broth
    1 cup crushed tomatoes
    1/4 cup tomato paste
    1 Tbsp. balsamic vinegar
    1 Tbsp. cumin

  •     It’s that time of year . . . kind of. One day it’s 70 degrees, next day it’s 42. This puts me in the mood for casseroles. Hearty or light, rich or delicate, it’s a good time to utilize the end-of-season corn and tomatoes and incorporate them into whatever kind of casserole, stew, or chili you like.
        It could be a rich, cheesy penne dish like one from the famous Al Forno restaurant in Providence, R.I., or the light and spicy chicken chili recipe that I wrestled from my good friend Beverly Kazickas.

  •    The very much anticipated Topping Rose House is finally open. The meticulously renovated and restored former Bull’s Head Inn is not completely finished but the restaurant is up and running, smoothly and beautifully.

  • Vietnamese Chicken
        This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
        Serves two hungry people, with leftovers for salad.

    2 chicken breasts
    2 chicken thighs
    2 Tbsp. minced ginger
    2 Tbsp. minced garlic
    1 tsp. crushed red pepper flakes
    1/4 cup soy sauce
    1 Tbsp. Asian fish sauce

  •     I moved recently from East Hampton Village to Sag Harbor. All of my friends think I should miss my oceanfront childhood home but I really don’t. I now have my dream kitchen. It’s big enough for a table that will seat six, it has a fireplace, and there’s a six-burner Garland stove, a dishwasher (a small luxury I have been living without for two years), and windows galore.

  • The Coast
    41 South Euclid Ave.
    Montauk
    668-3212

       Dinner, Wednesday through Sunday, from 5 p.m.The Coast hasn’t been open very long, but by golly those folks sure know what they’re doing. A big group of us dined there on a recent Saturday night and every dish was a success.

  • Swallow East
    474 West Lake Drive, Montauk
    668-2500
    Noon to 11 p.m., daily, late bar menu available until 1 a.m.
    Seasonal

  •    Smokin’ Wolf
    221 Pantigo Road
    East Hampton
    324-7166
    Monday to Friday from 5 p.m.
    Saturday and Sunday from noon

  • Danny and Barbara’s Best Trout Recipe
        This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature for four to six hours, then refrigerating for three to four days. I do neither. I serve the fish a few hours after preparation. It is a lovely first course.
        Serves six.
    6 trout fillets
    1/2 cup olive oil
    1/2 cup flour
    2 Tbsp. yellow onion, chopped

  •    If you are like 99 percent of the population out here in the summertime, you are probably grilling and barbecuing many of your meals.

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.