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  • 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.

  • Blue Canoe
    104 Third Street
    Daily, noon-9 p.m.,
    Friday and Saturday, noon-10 p.m.

    Blue Canoe in Greenport is just plain fun. It’s on the water, has an expansive outdoor dining area, an eclectic menu with an Asian slant, great oysters in several guises, and a friendly staff. It is casual, but the food is pretty spiffy.

  • Faux Hangawi House Salad

    This recipe is my version of Hangawi’s house salad. Delicious and healthy. Serve it with any fried rice dish.

    Serves four.

    6 cups mixed greens, including spinach and arugula
    1 Asian pear or 2 Bosc or Anjou pears, peeled, cored, and sliced
    1/2 cup dry roasted sunflower seeds
    1 cup crumbled Terra Chips

    1/2 cup neutral oil
    1/4 cup rice vinegar
    2 Tbsp. light soy sauce

  • I do not like (insert little organ that controls our emotions here) New York. As a matter of fact, I very much dislike New York. Not the state, the city. It is dirty, noisy, nearly impossible to negotiate, expensive, nerve-wracking, just all around dreadful. I’ve never lived there and I never will.

  • The festival is coming, the festival is coming, the Hamptons International Film Festival is coming! By Thursday the swarm of over 18,000 black-leather clad cinephiles will begin descending upon our lovely villages. They know where the films are being shown, East Hampton, Sag Harbor, Southampton, Montauk, and Westhampton, but do they know where to eat? Have no fear, I am here to “direct.”

  • Hot Sauce

    Blend as many hot peppers as you have (a nice combination of padrons, serranos, habaneros). Add salt (a lot), vinegar, garlic, and sugar to taste. Optional: Add Roasted sweet peppers or smoked hot peppers.

    Peach and Tomato Gazpacho

    Blanch, peel, and core tomatoes, then crush with hands into a bowl. Add finely chopped garlic, sweet peppers, peaches, red onion, and basil. Puree in batches using a food processor or blender. Add a lot of salt and pepper and some cumin to taste.

  • It began, as no doubt many wonderful things do, At the Common Table. This is the annual dinner served out in the orchard at Quail Hill Farm in Amagansett. The food grown at the farm is transformed by local chefs into a feast for 200 people. There is music; there is no tent. Mother Nature, the senior partner in all growing endeavors, almost always cooperates. Along with various other items for auction was lunch for two prepared by and shared with the Quail Hill farm team. My college friend Mallory won the lunch and invited me along on a late September Wednesday.

  • Sunday was a perfect Long Island day. For me it began at the Montauk Seafood Festival and ended on the North Fork, visiting Lenz Winery and the North Fork Table and Inn. It was sunny, but a tidbit chilly, with no wind, no traffic.

  • Saaz
    1746 County Road 39
    Lunch and dinner daily

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.