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  • This is the time of year when warm, comforting foods are very appealing. What can be even more appealing are melty-cheesy dishes like Welsh rabbit, Kentucky hot brown, fondues, and raclette. The fun of fondue and raclette is that they are interactive meals. You simply set out the ingredients and let everyone do their own thing. While some would consider fondue a meal, I prefer to have it as a fun first course, followed by a light, yet heartily packed vegetable soup like ribollita.

  • Tutto il Giorno
    56 Nugent Street
    Dinner, Thursday through Monday
    Lunch, Saturday and Sunday

  • Highway Diner and Bar
    290 Montauk Highway
    East Hampton
    Dinner Wednesday through Sunday
    Lunch Saturday and Sunday

  • There are three new cookbooks out right now with local connections. Ina Garten, a k a the Barefoot Contessa, has come out with her ninth book, called “Make It Ahead.” The folks of Edible School Gardens have published the “Delicious Nutritious FoodBook,” compiled and written by Judiann Carmack-Fayyaz. And the kitchens of Martha Stewart Living have come out with “One Pot.”

  • With the holidays upon us, it is time to dust off that punch bowl, dig out your finest glasses, and create some memorable “adult beverage” cheer. And of course some drinks for toddlers, teens, and teetotalers.

    You are probably familiar with the usual suspects: eggnog, hot toddies, and mulled cider. But have you ever heard of, much less tried, caudle, posset, smoking bishop, or bumbo? Don’t worry, you’re not missing anything.

  • Bolero Carrot Gyoza

    Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.

    1 lb. carrots, washed and sliced
    1 shallot, sliced
    2 pinches salt
    3 Tbsp. olive oil
    1/4 cup water
    1/2 lb. savoy cabbage, blanched, well drained, and chopped
    1 tsp. fresh ginger, grated
    1 package Nasoya round wonton wrappers

    Preheat oven to 425.

  • Lights! Carrots! Action! It was Colin’s Carrot-Palooza at Estia’s Little Kitchen last week, as splashy a media event as you can expect for a Wednesday . . . in November . . . for a vegetable. There were local rock star chefs and their Daucus carotas, served raw, steamed, and in various dishes. The carrots, that is.

  • South Fork
    Kitchens Cafe

    Student Center
    Stony Brook University
    239 Montauk Highway
    Open from 11-2 Weekdays

    A few weeks ago a friend asked if I would like to sample some of the best, freshest, cheapest food available, in other words, one of the best-kept secrets on the East End. How is it I didn’t know of this special place, this little jewel of a cafe, open five days a week for lunch? One reason could be that it is essentially a Russian nesting doll.

  • Roasted Root Vegetable Salad With Marcona Almonds

    This recipe is a shortened version of Laurent Tourondel’s from his “Fresh from the Market” cookbook. It’s the Marcona almond dressing and lemon zest that make this sing.

    Serves six.

  • I am a huge fan of fall vegetables, almost all of them. They are durable, adaptable, and malleable. Many can be eaten raw, or cooked a number of ways — roasted, steamed, fried, pureed, stir-fried. And they play nicely together, such as celery root cooked with potatoes for a mash, or butternut squash cubes roasted with carrots, sweet potatoes, and shallots.

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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:

    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.