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Articles by this author:

  • After duck, lamb is my absolute favorite meat. It is healthy, delicious in many forms, and sadly, quite expensive. Since I don’t cook a lot of meat, cooking lamb intimidates me. So I order it in restaurants, which is really expensive.
  • Laura Donnelly reviewed Meeting House, a small restaurant tucked into Amagansett Square.
  • Look a little more closely and you will find some remarkable and unusual plantings. There are cacti in the dunes and cranberries in the bogs of Napeague and Montauk.
  • Recipe for Island Fruit Gazpacho and "Clean Out the Fridge" Christophine Saute
  • After a week of cooking for ourselves and being cooked for by the lovely Ann Samuel while on vacation in St. Lucia, it was time to venture down the steep hill to Soufriere and have lunch in a restaurant.
  • Dominica Rum Punch

    Of course, we must start with a rum drink. This recipe is from “The Art of Caribbean Cooking” by Yolande Cools-Lartigue.

    I’m not sure about yield; it looks like a lot.

    1 cup fresh lime juice (no substitutes)
    2 cups brown sugar (turbinado)
    4 cups cold water
    3 cups brown rum
    3 tsp. Angostura bitters
    Grated rind of one lime
    1 nutmeg, freshly grated

  • Having been to St. Lucia a few times before, we were well aware that there is no fresh meat available, no fresh dairy products, and that fish is caught and brought into town in the mornings in wheelbarrows and it is catch as catch can, so to speak.
  • Spicy Shrimp in Shells

    I have no idea where I got this recipe. Shrimp cooked in the shell is much tastier; it just means you have to clean your hands well after eating.

    Serves two to four.

    1 lb. large shrimp in shells
    3 Tbsp. ketchup
    1 Tbsp. Asian chili sauce
    1/3 cup water
    2 Tbsp. chopped scallions
    4 cloves garlic, crushed

  • It all began with ice cubes, or the lack thereof. Expecting some swells for dinner, I had to choose between having enough cubes for adult beverages or using them to shock and retain the beautiful emerald green hue of my green beans to be served later.

  • Quinoa au Gratin

    This is an almost verbatim copy of a recipe by Paco Jimenez provided to students in my Culinary Institute of America Boot Camp in San Antonio. What doesn’t taste better with cheese?

    Serves 10.

    1/2 lb. quinoa
    2 garlic cloves
    1/2 cup white onion
    1/2 cup butter
    3 eggs
    1/2 cup Gruyere cheese, grated
    3 Tbsp. Parmesan cheese, grated
    1 cup cream
    Salt and pepper to taste

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.