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  • Vietnamese Chicken
        This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
        Serves two hungry people, with leftovers for salad.

    2 chicken breasts
    2 chicken thighs
    2 Tbsp. minced ginger
    2 Tbsp. minced garlic
    1 tsp. crushed red pepper flakes
    1/4 cup soy sauce
    1 Tbsp. Asian fish sauce

  •     I moved recently from East Hampton Village to Sag Harbor. All of my friends think I should miss my oceanfront childhood home but I really don’t. I now have my dream kitchen. It’s big enough for a table that will seat six, it has a fireplace, and there’s a six-burner Garland stove, a dishwasher (a small luxury I have been living without for two years), and windows galore.

  • The Coast
    41 South Euclid Ave.

       Dinner, Wednesday through Sunday, from 5 p.m.The Coast hasn’t been open very long, but by golly those folks sure know what they’re doing. A big group of us dined there on a recent Saturday night and every dish was a success.

  • Swallow East
    474 West Lake Drive, Montauk
    Noon to 11 p.m., daily, late bar menu available until 1 a.m.

  •    Smokin’ Wolf
    221 Pantigo Road
    East Hampton
    Monday to Friday from 5 p.m.
    Saturday and Sunday from noon

  • Danny and Barbara’s Best Trout Recipe
        This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature for four to six hours, then refrigerating for three to four days. I do neither. I serve the fish a few hours after preparation. It is a lovely first course.
        Serves six.
    6 trout fillets
    1/2 cup olive oil
    1/2 cup flour
    2 Tbsp. yellow onion, chopped

  •    If you are like 99 percent of the population out here in the summertime, you are probably grilling and barbecuing many of your meals.

  • Bell and Anchor
    3253 Noyac Road

  • Freekeh Salad with Apricots, Grilled ­Halloumi, and Zucchini
        This salad is from my new favorite cookbook, “Salad for Dinner” by Jeanne Kelley. She suggests substituting dried apricots when fresh are not available, and feta cheese for halloumi.
        Serves six.
    4 Tbsp. olive oil, divided, plus more for brushing
    2 cups freekeh
    1/2 tsp. salt
    11/4 lbs. zucchini, cut lengthwise into quarters
    1/2 tsp. cumin seed
    1/4 tsp. ground cinnamon

  •     So you just got home from work, you’re hot and tired. And now it’s time to cook dinner, heating up your kitchen. If you’re like me, with no air-conditioning, this can turn a pleasant daily task into a grim one. If the beginning of July has given us record-breaking heat, imagine what the rest of the summer may be like. Solution? Salads for supper! Cool, refreshing, balanced, healthy salads.

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.