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  • Smoky Pumpkin Soup
        This recipe is adapted from the “Silver Palate Good Times Cookbook.”
        Serves six.

    6 slices bacon, diced, cooked crisp, fat reserved
    4 Tbsp. butter
    6 cups peeled, cut up pumpkin (1-inch pieces)
    6 cups beef stock
    1/2 cup Marsala
    1 tsp. dried thyme
    Salt and pepper to taste
    Toasted pumpkin seeds to garnish (recipe below)

  • Barbara’s Apples and Asian Pears With Radiccho, Mint,
    and Buttermilk Dressing

        This recipe is perfect as a starter or to accompany a roast chicken, duck, or pork.  It is adapted from Suzanne Goin’s “Sunday Suppers at Lucques.” If you are uncomfortable using raw egg yolks, you can substitute a quarter- cup of mayonnaise for the first step of the recipe.
        Serves 6.

    1 extra-large egg yolk
    1/2 cup plus 2 Tbsp. grapeseed oil

  •     In the 1830s, when the temperance movement was flourishing in America, fanatic teetotalers took up axes and flailed away at whole orchards of apple trees. With no thought for the delights of warm apple pie or syrupy baked apples or roast pork with applesauce, they were bent on eliminating the evil of hard cider.

  •     Each village out here has its reliable, diner-like breakfast and lunch joints. Southampton has Sip ’n’ Soda, Bridgehampton has the Candy Kitchen, and Montauk has John’s Pancake House. But none of them comes close to the friendly and bustling Fairway restaurant at the Poxabogue Golf Center in Sagaponack. An institution for over 20 years, it was recently, temporarily (and almost permanently) lost. I’ll spare you the details of the saga, but it involved money and mildew.

  •     Here’s Ishmael, from “Moby-Dick”:
        “But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small, juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. . . . We despatched it with great expedition.”

  • Oh, boy! Here is yet another red-hot Montauk spot swarming with mini-dresses and cocktails and fedoras. The Crow’s Nest is red-hot because it was taken over by the restaurateur and hotelier Sean McPherson last year. I’m not sure what this means as far as the inn goes, but the restaurant has been transformed into an absolute delight.

  • I went to a lovely dinner party last night. The company and wine sparkled. Friends from childhood were gathered from near and far. The menu: grilled swordfish, burgers, corn, and tomato salad. At one point in the meal, a guest looked up from his plate and said, “This is really what it’s all about.”

  •     I believe I have eaten at Banzai Burger more times than any other restaurant I’ve tried this summer. It is not grand, fancy, expensive, or trendy. It is whatever you want it to be.

  •     As a new hot spot/hotel/restaurant, Ruschmeyer’s has so much going on it’s hard to know where to begin. Heaven forbid you come all the way to Montauk and get bored. Boredom is a four-letter word for the folks who flock here, seeking the new, the hip, the trendy.

  •     Mousses are grand. Mousses are tricky. Mousses are complicated. Mousses are foolproof. All of these statements are true.
        When is the last time you had a delicious, light, fluffy, tart and tangy lime mousse filled with flecks of citrusy zest? Or a rich, bittersweet chocolate one? They seem to have gone out of style, but they deserve a comeback.

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