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  •    Jesus, Mary, and Joseph, it’s been hot out here! I’ll bet all you want to do is escape to the beach and spend the entire day there, dipping in and out of the water, picnicking, and putting off the return home for as long as possible.

  • Baked Green Rice
        This is a great old recipe from Lee Bailey’s “Country Weekends.” Yes, it has a cup of butter in it, perhaps that amount could be reduced. . . . It does make a nice loaf, which is easily sliced once chilled.
        Serves six.
    2 cups cooked rice, approximately 1 1/4 cups uncooked
    1 4-oz. can chopped green chili peppers, not hot
    1 small onion, chopped fine
    2 cups grated cheddar cheese
    1 cup finely chopped parsley
    1 cup melted butter

  • Fresh
    203 Bridgehampton-Sag Harbor
    Lunch and dinner daily
    Brunch on Sundays

       The well-respected local chef Todd Jacobs has taken the helm at Fresh, the restaurant in Bridgehampton that once was Southfork Kitchen, and the new restaurant’s mission statement promises a great deal. As the eating public demands more and more specialized, individualized, and de-glutenized food items, this place aims to please.

  • Silver’s
    15 Main Street
    Lunch daily, closed Wednesday

        Silver’s is an attractive restaurant in Southampton that has been open since 1923. It is very popular and only serves lunch. Lunch at dinner prices.
        I had a pretty good meal there a few weeks ago and a mediocre one more recently.

  • The Bailey
        Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.

        3/5 gin
        1/5 fresh lime juice
        1/5 fresh grapefruit juice
        Mint sprigs

  •    I went to a swell party the other night. The temperature and light, the setting and night were perfect. The party was a benefit for the East Hampton Historical Society and was held at Swan Cove, a piece of property as pretty as any you’ll ever see in East Hampton.

  • Savory Bread Pudding
        This recipe is from “What’s a Hostess To Do?” This is good for a big brunch crowd and can be assembled the night before, brought to room temperature and baked the morning of.
            Serves 10 to 12.
    3 Tbsp. butter, divided
    1 bunch leeks, white and light green parts only, halved lengthwise, cut into 1/4-inch moons, rinsed and patted dry
    5 cups packed baby spinach
    8 large eggs
    4 cups milk

  •     There are three new cookery-life­style-entertaining books out with South Fork connections and they couldn’t be more different from one another. One is a new paperback printing of Ellen Wright’s “Hamptons Weekends,” originally published in 2000.

  • The Cuddy
    29 Main Street
    Sag Harbor
    Lunch and dinner daily
    Brunch on weekends

  • Braised Asparagus
        Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe is from Patricia Wells’s “At Home in Provence” cookbook.
        Serves four to six.
    3 Tbsp. unsalted butter
    2 lbs. medium sized green asparagus, tough ends trimmed
    Fine sea salt and freshly ground black pepper to taste

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.