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  • Sweet and Spicy Salmon
        You can toss together just about any combination of sweet chili sauce, garlic, and ginger and throw it on some salmon before grilling, baking, or broiling and it will be good. Serve with brown rice and a salad topped with nuts and dried cranberries.
        Serves four.
    11/2 lbs. salmon, cut into 4 servings
    1/2 cup sweet chili sauce
    1 Tbsp. hot chili sauce, any kind will do
    2 Tbsp. olive oil
    2 Tbsp. chopped garlic
    2 Tbsp. grated fresh ginger

  •     When it was recently suggested that I do a story on foods that help us get through the winter doldrums, I immediately wiped my greasy fingers on my paper towel napkin, adjusted the waistband on my sweatpants, set aside the 1/10 that remained of the artichoke dip I had decided was my dinner, and wondered, “Why did I just eat that? What compelled me to make a rich, gooey, fat-laden dip for a meal?”

  • Asian-Style Mango Coleslaw With Sesame and Lime
        These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by teenagers.
        Serves four.
    2 mangoes, not too ripe, peeled and shredded
    1/2 medium-size Chinese cabbage, shredded
    1 red pepper, thinly sliced
    1 medium cucumber, peeled, seeded, and thinly sliced
    1/2 red onion, thinly sliced

  •    The trip had been planned for almost a year. My friend Tommy organized the entire shebang; I was just a grateful-to-be-invited tagalong. The countries on our itinerary are places I have longed to see for much of my life: Thailand, Myanmar (formerly Burma), and Cambodia. When you are already enamored of a people and their cuisine, it is inevitable that you will fall more deeply in love when you are immersed in their culture.

  • Brown Rice Grape Leaf Salad
        All of the following recipes are from “Salad for Dinner” by Jeanne Kelley. This first recipe is similar to stuffed grape leaves, dolma. A lot of grocery stores now carry grape leaves in brine, if you can’t find them, try using a tablespoon of capers to mimic the pickley flavor of grape leaves.
        Serves four.
    1 cup brown rice, cooked in 21/4 cups water
    3 Tbsp. olive oil, divided
    2 Tbsp. lemon juice, divided
    1/2 cup currants or raisins

  •    Are you going to make a New Year’s resolution this year? If so, you are among the 50 percent of Americans who will do so. Of that 50 percent, I’m sorry to tell you, another 50 percent will fail within six months. However, those who make explicit resolutions are the most likely to succeed.

  • Layered Mexican Dip
        I associate this recipe with summertime, but when my friend Anita brought it to a Thanksgiving leftovers bash, the guests descended upon it like locusts. You can make it as rich and creamy or virtuous as you like. I make this in a glass Pyrex pie dish, it’s not ugly because you are going to wrap it in a pretty napkin and then place it in a shallow basket!

    1 can refried beans (I use the vegetarian kind)
    2-3 very ripe avocadoes
    2 cloves garlic, minced

  •     It’s party season! Chances are, you are going to a bunch and may be having one or two or your own. But this is the time of year when we are already spending a good bit of money on gifts and travel so throwing a holiday party could put some additional strain on your wallet. This is also the time when we are faced with rich eggnog, frosted holiday cookies, massive cheese platters, and adult beverages at all times of the day, putting a strain on your waistline, too.

  • Old Stove Pub
    3516 Montauk Highway
    Seven days, from 5 p.m.

       There are some very appealing aspects to the latest reincarnation of the Old Stove Pub in Sagaponack. The ramshackle, long-in-the-tooth building has been cleaned up, but not to the point of newness. The charm of the old farmhouse with wraparound indoor porches remains. The atmosphere is cozy. There are also some delicious, classic Greek dishes being served here.

  • Brussels Sprouts Braised With Apple and Bacon
        This recipe is from my dear friend, the prolific cookbook author and East Hampton resident Jim Villas. It comes from his “The Bacon Cookbook.” Bacon will make anything taste better, even Brussels sprouts!
        Serves four to six.

    1 qt. fresh Brussels sprouts
    2 slices lean hickory-smoked bacon, cut into small pieces (or use pancetta bacon)
    1 Tbsp. butter
    1 cooking apple, cored and cut into chunks

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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.