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Articles by this author:

  • Couscous With Olives and Garbanzo Beans
        This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.

        Serves six.
    1 14-oz. can low-salt chicken broth
    1 10-oz. box couscous
    1 15-oz. can garbanzo beans, drained
    1 cup chopped red onion
    1/2 cup chopped fresh Italian parsley
    5 Tbsp. fresh lemon juice
    1 tsp. grated lemon peel

  •     We all travel, and we all have to eat. Why is it often the case that our nutritional needs go right out the window when traveling? We surrender to junk food and spend too much. I don’t know about you, but I eat too much when traveling; I think it’s boredom.

  •     When you go through the grocery store this time of year, do you just walk by the odder, wintry vegetables and head for the simpler, “safer,” more familiar ones like zucchini, lettuce, string beans, and so on? I am guilty of this, too. It is so easy to just grab those people-pleasers. You can do anything with zucchini year round, and who doesn’t like green beans with shallots or toasted almonds?

  • Raised Buckwheat Blini, Zhulien Mushroom Casserole, Garlic Cheese
  •     What kinds of foods are our athletes, their families, and fans eating in Sochi at the 2014 Winter Olympics? Well, you needn’t fret over the nutritional needs of the United States ski team. They are not residing in the athlete’s village, but are in the mountains above Sochi cocooned in comfort with private chefs attending to their every culinary need. Almost. It actually appears that they are eating a lot of Asian-inspired meals full of rice noodles and fish sauce.

  • The overall atmosphere at O’Murphy’s was warm and welcoming. Located in the heart of downtown across from the circle, O’Murphy’s is small and cozy, with a bar to the left of the entrance and tables with green-and-white-checked oilcloth table­cloths all around. There are two flat screen TVs in the bar area and enough decorative flotsam and jetsam to cover most other surfaces.
  • Chicken Gravy
        I’m sure you already have a good recipe for a roast chicken, but how often do you go to the trouble to make gravy? Here are some simple guidelines for gravy.

        Take the neck, gizzards, and liver from the cavity of chicken. While chicken roasts, combine these with one and a half cups water, half an onion, and a celery stalk. Toss in a few dried or fresh herbs if you have them — thyme, tarragon, whatever. Add a little salt and pepper.

  •     Chicken is a delicious, economical meat accessible to all. Chickens are filthy, germ-ridden animals we shouldn’t touch. Which do you believe? Both are true. Sadly, chicken “production” in this country has been steered in the same direction as hothouse tomatoes; the desire for more profit and efficiency has produced utterly tasteless, Vegas showgirl-breasted foulish fowl. However, we are very lucky out here having such fine establishments as Iacono Farm in East Hampton and Browder’s Birds in Mattituck, to name just two poultry farms.

  • Noah’s
    136 Front Street
    Dinner, Thursday through Monday
    Lunch, Friday through Sunday
    Brunch, Saturday and Sunday

  •     Parents, if you send your boys and girls off to college without having educated them on nutrition or taught them some rudimentary cooking skills, I can assure you, they will flounder. They will very likely live on ramen noodles and pizza (boys) and/or yogurt and cottage cheese (girls).

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.