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  •     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.

  • Sotto Sopra
    231 Main Street
    Open for dinner Wednesday

    to Sunday

  • George’s Favorite Greek Roasted Potatoes
    With Lemon and Bay Leaves

        This recipe from Helen Tsanos Sheinman’s “Love, Laughter, and Lunch” is her brother George’s favorite recipe for Greek roasted potatoes. Serving size is not given so I am going to guess this will feed approximately six to eight people. Unless they are Irish, in which case, it would feed four.
    21/2 lbs. peeled and washed yellow potatoes
    1 large onion, sliced
    1/2 cup good olive oil
    Juice of 2 lemons

  •     Have you ever read a cookbook cover to cover? Me, neither. But one of the great joys of writing cookbook reviews is to read every single word, from introduction to chapter headings to analyzing each recipe and photograph. This immersion into a book can transport you to wonderful places: to Cyprus for a light lunch in the shade, to a North Fork farm stand for the ripest peaches, or to a Hamptons’ idyll so brightly colorized you’ll need to wear shades.

  •   Zum Schneider MTK
    4 South Elmwood
    Lunch and dinner seven days

  •    Andrra
    39 Gann Road
    East Hampton
    Dinner nightly
    Lunch in summer

  • Eggs Benedict
        This recipe for eggs Benedict is simple.  If you prefer to not make your own hollandaise sauce, I recommend using the easy Knorr packaged version, just adding some lemon juice and a pinch of cayenne pepper to give it more flavor. You can make the sauce a few hours ahead and keep it warm over a double boiler or in a wide-mouth thermos.
    Serves four.
    1 cup hollandaise sauce
    4 English muffins, halved and toasted at last minute
    2 tsp. white or cider vinegar
    8 eggs

  •     Mother’s Day is coming and I hope you are all planning creative ways to honor and remember your mothers. Creative being the operative word here. No need to buy a card, make one! No need to buy flowers, pick some wild ones. Cook for her, fold the laundry, pull some weeds. Just about any gesture will do to show her you appreciate all she does.

  • David’s Fresh Squid With Rosemary and Balsamic Vinegar
        Serves three to four.

    11/4 lbs. squid, cleaned, with tentacles
    2 cloves garlic, minced
    2 Tbsp. olive oil
    1 Tbsp. balsamic vinegar
    2 Tbsp. fresh rosemary, chopped
    Salt and black pepper to taste

        Prepare squid by slicing bodies into rings. If the tentacles are small, use them whole, if large, divide into two or three clusters.

  •     There are a couple of springtime treats in our waters right now, often only available in spring and fall as the water temperature changes. Weakfish, also known as sea trout and by their Native American name “squeateague,” are a delicious, delicate, finely textured fish. Due to their delicacy, they must be consumed when “fresh, fresh, fresh” as Mrs. Condie Lamb instructed in the 1965 L.V.I.S. Cookbook. The name weakfish is misleading, as they are feisty fighters.

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.