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  • Virtuous Remoulade
        Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of horseradish, garlic, pickles, finely diced celery, and onion, Tabasco, whatever you wish. Here is my version.
        Makes one cup.
    1/2 cup nonfat Greek yogurt
    1/4 cup Vegenaise
    1/4 cup finely diced celery
    1/4 cup finely diced sweet onion
    Dash of hot sauce

  •    So I went to the doctor a month ago and got the bad news. All of a sudden I have high blood pressure. My entire life I have had low blood pressure. The blood pressure of a lizard sunning herself on a mesa in New Mexico — chill, baby, chill! The doctor recommended the DASH diet. DASH is a silly acronym I keep forgetting. It’s something like “diet to abolish stupid hypertension.” No, seriously, it’s “dieting approaches to stop hypertension.”

  • little/red
    76C Job’s Lane
    Lunch Wednesday through Sunday

    Dinner Tuesday through Sunday

  • These first two recipes are adapted from one of my favorite vegetable cookbooks, Roger Verge’s “Vegetables in the French Style.”

    Carrots with Chive Cream Sauce

        Serves four to six.
    8 to 10 medium carrots (13/4 lbs. total)
    2 Tbsp. butter
    1 tsp. sugar
    Pinch of freshly ground nutmeg
    Small bunch of chives, finely minced
    1 Tbsp. lemon juice
    2 Tbsp. heavy cream

  •    Chances are, the last time you bit into a sweet, buttery ear of corn was five or six months ago. Wasn’t it delicious? Your last fully ripe, deeply red tomato salad scattered with herbs followed by a perfect local peach? Seems like such a long time ago.
        Perhaps you have been perusing seed catalogs, dreaming about next summer’s garden. When you go grocery shopping this time of year, do you look at the produce section and go . . . “Meh”?

  •    Valentine’s Day is coming and perhaps you have been planning a special meal for that certain someone. We tend to think of Valentine’s meals as an indulgence, perhaps an elaborate recipe, some expensive and rich ingredients, all topped off with a gooey, chocolaty dessert. Ca­vi­ar, champagne, steak with béarnaise sauce, oof!

  •     This is the time of year when soups are on my mind. And my stove. On a recent trip to High Falls, N.Y., to visit our friend Nancy at her bed-and-breakfast, she prepared a ribollita. It was so delicious we had it two days in a row and I begged her for the recipe. I have made it twice since then.

  • Nancy’s Ribollita

        Here is Nancy Greenwald’s recipe for ribollita. Feel free to fool around with it. The amounts of fresh herbs could be too much for some; I find the ratio perfect. It fills the house with a wonderful smell.

        Serves 8 for sure.
    2 cans cannelini beans, or soak and use dried beans as directed
    1 large can whole peeled tomatoes
    1 can tomato sauce
    1 can tomato paste
    4 carrots, chopped
    4 stalks celery, chopped

  • Do you think of New Year’s Eve as a time to reflect on the past year, make resolutions to improve your life and the lives of others, or as an excuse to be as debauched as possible, drink too much, stay up late, and make a fool of yourself? Yeah, me too.
  •     How can you not love a place called the Corner Bar that has an address of 1 Main Street? So American, so Americana. Throw in a primo view of passing citizens, the windmill, and Long Wharf and you’ve got Norman Rockwell and Edward Hopper all wrapped up into one cool bar.
        The Corner Bar is charming and cheap, cozy and lively all at the same time. That is what I had to remind myself of when we went out for our review: It is a bar, not a restaurant.

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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.