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  •     It’s confession time. Two years ago you would have found me jogging three and a half miles at least four days a week, swimming a few miles at Gurney’s twice a week, and attending frequent yoga classes. But working as a chef is tiring and I’m gettin’ old. I slacked off on the exercise and the pounds crept up on me. This is all it took to lead me to my current status as a person with hypertension: a 15-pound weight gain and sheer laziness.

  • Dr. Oz Shake
        This recipe is based on one I saw Dr. Oz make on his daytime TV show. There, I admitted it, I watched TV in the daytime. That’s why I need to diet.
        Makes one.
    1 banana
    1/2 cup low-fat milk
    1/2 cup ice cubes
    2 tsp. peanut butter
    1 generous handful fresh spinach leaves
    1 serving protein powder

  •    I don’t know a lot about beer but when I heard Rowdy Hall was having its 10th annual beer dinner, celebrating local recipes and foods of the East End paired with local beers, I couldn’t resist.
        If the end of summer Shoe Inn warehouse sale is the siren call to all women, then surely the Rowdy Hall beer dinner is the same for all men. Or as one of the few women attending remarked upon surveying the room, “I’ve never seen so many seated men, and so well behaved!”

  • Virtuous Remoulade
        Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of horseradish, garlic, pickles, finely diced celery, and onion, Tabasco, whatever you wish. Here is my version.
        Makes one cup.
    1/2 cup nonfat Greek yogurt
    1/4 cup Vegenaise
    1/4 cup finely diced celery
    1/4 cup finely diced sweet onion
    Dash of hot sauce

  •    So I went to the doctor a month ago and got the bad news. All of a sudden I have high blood pressure. My entire life I have had low blood pressure. The blood pressure of a lizard sunning herself on a mesa in New Mexico — chill, baby, chill! The doctor recommended the DASH diet. DASH is a silly acronym I keep forgetting. It’s something like “diet to abolish stupid hypertension.” No, seriously, it’s “dieting approaches to stop hypertension.”

  • little/red
    76C Job’s Lane
    Southampton
    283-3309
    Lunch Wednesday through Sunday

    Dinner Tuesday through Sunday

  • These first two recipes are adapted from one of my favorite vegetable cookbooks, Roger Verge’s “Vegetables in the French Style.”

    Carrots with Chive Cream Sauce

        Serves four to six.
    8 to 10 medium carrots (13/4 lbs. total)
    2 Tbsp. butter
    1 tsp. sugar
    Salt
    Pinch of freshly ground nutmeg
    Small bunch of chives, finely minced
    1 Tbsp. lemon juice
    2 Tbsp. heavy cream

  •    Chances are, the last time you bit into a sweet, buttery ear of corn was five or six months ago. Wasn’t it delicious? Your last fully ripe, deeply red tomato salad scattered with herbs followed by a perfect local peach? Seems like such a long time ago.
        Perhaps you have been perusing seed catalogs, dreaming about next summer’s garden. When you go grocery shopping this time of year, do you look at the produce section and go . . . “Meh”?

  •    Valentine’s Day is coming and perhaps you have been planning a special meal for that certain someone. We tend to think of Valentine’s meals as an indulgence, perhaps an elaborate recipe, some expensive and rich ingredients, all topped off with a gooey, chocolaty dessert. Ca­vi­ar, champagne, steak with béarnaise sauce, oof!

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  • 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.