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Articles by this author:

  •    W­hy pickle, can, and preserve? The best reason is because of where we live. The bounty of fruits and vegetables available to us makes the effort worthwhile. It is also satisfying and economical. And the little jars of what you have made make swell gifts.

  •    Last year, my brothers and I sold our family home: a little 100-year-old pink stucco house at the end of a road, surrounded by a golf course and water. Exquisite. It was a painful time whose time had come. I was ready for a little “city living,” having neighbors close by, restaurants that stayed open year round, and no pop-up shops for twerking tweens. (Sorry, East Hampton Village, but you have become dismal in winter and downright silly in summer.) I made plans to move to Sag Harbor.

  • Pan-Seared Swordfsh With Black Olives and Cherry Tomatoes
        This recipe is just a guideline, feel free to play with it.
    Serves four.
    1 lb. thick-sliced swordfish, belly is good
    1 cup cherry tomatoes, halved
    1/2 cup pitted and chopped kalamata olives
    1/2 cup each chopped fresh basil and parsley
    1 lemon, 1/2 cut into thin rings and seeded, the other half for squeezing juice at end of cooking
    2 Tbsp. olive oil
    Salt and pepper to taste

  •     Swordfish are found around the world in tropical, temperate, and sometimes cold waters of the Atlantic, Indian, and Pacific Oceans. North Atlantic swordfish annually migrate thousands of miles along the eastern seaboard of the United States and Canada. They are one of the fastest and largest predators in the ocean, capable of swimming up to 50 miles per hour, thanks to their beautifully streamlined bodies.

  • Oven-Roasted Tomatoes
        This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella.

    10 San Marzano, or other small to medium-size dry red plum or pear tomatoes
    2 Tbsp. olive oil, with 1 clove garlic minced and mixed in
    1 tsp. salt
    1 tsp. freshly ground black pepper
    2 Tbsp. chopped thyme

        Preheat oven to 300.

  • This year, while the corn is excellent, I have yet to try an outstanding tomato. Once again, the weather has not been helpful to local tomato crops, nor has the reappearance of tomato blight.
  • The Dory
    185 North Ferry Road
    Shelter Island
    Lunch and dinner daily

        Taking the short ferry ride over to Shelter Island is always a pleasant experience. Although you are only “traveling” for about five minutes, you really feel like you’ve gone somewhere. Somewhere quiet and charming and low key. A group of us took this little trip recently to try the Dory restaurant on North Ferry Road. You’ve seen the building, a pretty brick red structure with a dory on top.

  • Stuffed Baked Clams
        Who doesn’t love stuffed baked clams? This recipe is from Sandra Conklin, published in “The L.V.I.S. Centennial Cookbook.”
        Makes a lot.
    5 or 6 dozen cherrystone clams (3 pints clam meat)
    5 strips bacon, cut into small pieces
    2 large onions, chopped
    1 large green pepper, chopped
    1 clove garlic, crushed
    1 cup soft breadcrumbs
    1 cup Italian breadcrumbs
    2 Tbsp. mayonnaise
    2 Tbsp. fresh parsley, minced

  •     I’m not sure which was more exciting, attending the L.V.I.S. Fair on Saturday or being asked to work at the fair. At the cakes, cookies, jams, and jellies booth, no less! I have attended this fair almost every single year of my life, many times with my grandpa, then with my son. The Mystery Booth, cookbooks, and Rosita Medler’s iconic beach plum jelly have always been my priorities. I arrive at 10 on the dot and plot my strategy like General MacArthur. One year I scored a brand new fishing rod for $20. Another year, a first edition James Beard cookbook.

  • Honey Bran Muffins
        Remember “The Enchanted Broccoli Forest” by Mollie Katzen? Love that book still, but I confess I’ve never made these muffins. Take a trip down memory lane, then perhaps a trip to the loo, with this recipe for bran muffins.
        Makes 12.
    1 cup unbleached white flour
    1/4 tsp. salt
    1 tsp. baking soda
    1 cup raw, unprocessed bran
    1 cup buttermilk
    1 large egg
    1/3 cup honey and 3 Tbsp. butter, melted together

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.