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  • Here are some recipes that are good enough for your boss, your mother-in-law, your swellest swells, or even just your family on a weeknight.
  • This spring I had the honor of moderating the Peconic Land Trust’s “Long Island Grown: Food and Beverage Artisans at Work” panels for the third time. Sponsored by Edible East End, they manage to get the best people from the North and South Forks who are involved in farming, fishing, winemaking, beekeeping, baking, duck wrangling, cooking, mushroom growing, candy creating, fermenting, brewing, and more.
  • These first four recipes are from Rick Bogusch, the manager of Bridge Gardens and a talented chef.
  • It’s mid-April and the weather forecast calls for temperatures in the 30s at night. Harold McMahon Plumbing sends out a form every “spring” asking clients when they’d like their outside water turned on. The form warns against turning it on before April 15. But the cheery flats of pansies are out at Wittendale’s, so spring must be drawing nigh. Right? This is zone 7a and 7b, after all.
  • Here is a simple recipe for caramelized ramps. This would be good on some hearty toasted bread with goat cheese and a poached egg on top. Or just serve as a side dish with a protein. The ramps must be washed thoroughly, like leeks. Soak and trim them.
  • Almond Restaurant has been a part of our community, specifically Bridgehampton, for 15 years, a staggering accomplishment in an environment where restaurants open and close every season. The owners and business partners, Eric Lemonides and Jason Weiner, the chef, have been friends since they were 5 and 6 growing up in Brooklyn.
  • Almond’s Brussels Sprouts
  • What are you supposed to do when you are trying ever so hard to stick to a nutritious diet and you travel a lot? At home, every aspect of what you eat is under your control. When traveling, almost none of it is. Interestingly, it seems like airport terminals have gotten better about offering healthful choices (hummus, sushi, fresh fruit), but the airlines have gotten worse.
  • Kurt Vonnegut once said of critics: “He or she is like a person who has put on full armor and attacked a hot fudge sundae or banana split.” As a restaurant reviewer, my job is to literally attack that hot fudge sundae or banana split. And then to analyze it, take into account my guests’ opinions of it, deconstruct its components, contemplate its freshness, price, presentation, and finally to praise or criticize it.

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.