Author Information

Articles by this author:

  •     Spring is here and with it comes one of the best vegetables, asparagus. Available at farmers markets, local asparagus can be found in chopstick-thin stalks, Sharpie-pen fatties, and even some violet-tinged varieties. You can steam, boil, stir-fry, roast, grill, microwave, and pickle asparagus. Serve it hot, at room temperature, or cold. Puree it into soups. Save some tips for risottos. You can even shave it raw into salads.

  • Miraval Peanut Butter
        Here is Miraval’s genius recipe.
        Makes two cups, with three grams of fat per one-tablespoon serving size.

    2 cups peeled, 1/4-inch thick sliced carrots
    1 cup organic smooth or chunky peanut butter

        Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.

  •    I was recently fortunate enough to spend some time at a health-concscious resort called Miraval. Miraval’s motto is “Life in Balance.” It is set on 400 acres next to the Santa Catalina Mountains outside of Tucson, Ariz. And it serves booze!

  • Nick and Toni’s
    136 North Main Street
    East Hampton
    Friday and Saturday, 6-10:30 p.m.
    Sunday, 5:30-9:30 p.m.
    Monday and Thursday, 6-10 p.m.

  • Crudo of Local Fluke
        This recipe, from “The Hamptons and Long Island Homegrown Cookbook,” is one of Fresno’s specialties.
        Serves four.
    1/2 to 1 lb. sushi-grade fluke filet, skin off
    1/2 seedless hothouse cucumber
    2 large radishes (red, French breakfast, or Easter Egg)
    1 large jalapeno, seeded, ribs removed and finely diced
    4 Tbsp. ginger oil (recipe to follow)
    2 Tbsp. fresh lime juice
    Hawaiian pink sea salt, to taste

  • This is a review of three cookbooks, three cookbooks that could not be more different from each other. One is a wonderful tribute to local restaurants, their chefs, and the farmers and fishermen who inspire and provide for them. One is a charming and original book about cooking with flowers. And one is possibly the stupidest publication ever, call it quackery in a crockpot.
  • Cesar’s Basic Biscuits
        This recipe for dog biscuits is from Cesar Millan, the dog whisperer.
        No serving amount given.
    21/2 cups whole wheat flour (can substitute oat or white)
    1 egg
    1 tsp. beef or chicken bouillon granules, or substitute broth
    1/2 cup hot water
    Optional add-ins: liver powder, wheat germ, shredded cheese, bacon bits

        Preheat oven to 350 degrees.

  •     This week’s column has been let off the leash. We are going to talk about what you feed your dog.
        First of all, what ever happened to the good old days when your dog happily thrived on kibble from the grocery store, Milk Bones for treats, and the occasional table scrap? Well, in the good old days we also didn’t wear seat belts, pregnant women drank alcohol, and doctors would smoke in their offices. We know better now. Or do we?

  • The Captain’s Sunday Sandwich
        This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.
        Makes one.
    2 slices seedless rye bread
    Black Forest ham, sliced thin, as much as you like
    Swiss cheese, a few thin slices
    Red onion, very thinly sliced
    Mustard and mayonnaise to taste
    Ground black pepper

  •     It is said that John Montagu, the fourth Earl of Sandwich, “invented” the sandwich while locked in a 24-hour card game. Nowadays, Gamblers Anonymous would have a field day with this. What, he couldn’t stop gambling long enough to fortify himself? All he did was ask his valet to put meat between two slices of bread so his cards wouldn’t get all greasy. His cronies started ordering “the same as Sandwich,” and hence the name was born.

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.