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Articles by this author:

  • It began with a last-minute invitation. My friend T. had just finished building his house on an island in the Bahamas. The island shall remain nameless because there are good things about the newly built community and a few not so good things. My assignment: Bring Parmesan cheese, a cocktail shaker, and swim goggles.

  • Here are some recipes from “Eat Like a Wild Man,” ironically written by a woman, compiled by Rebecca Gray.

    Dim Sum Jerky

    Make with duck, goose, or beef

    Marinade:
    1 cup red wine
    2 tsp. oyster sauce
    4 tsp. soy sauce
    4 tsp. brown sugar
    2 tsp. garlic powder

  • Cavemen invented it. Attila the Hun enjoyed the horse-meat variety. Pioneers and cowboys survived on it. We’re not talking about your 7-11 sodium nitrate–filled teriyaki version of it, we’re talking about real jerky, homemade jerky.

  • “Bah humbug,” you may think after reading this review. Or “She sure is a Grumpy Cat!” Sorry, but this job is essentially to provide a community and consumer service. Therefore, I am obligated to tell you about a recent evening I spent pushing food around my plate and being treated indifferently for a few hours, and then paying for it.

  • When it was suggested to me that I participate in a latke-making party and write a story about it, my initial response was, “Hmmm, doesn’t sound like much of a food story. Grated potatoes fried in oil? How interesting or complicated can that be?” When I heard that a number of children would be helping, I thought, “Now it’s getting interesting.” And when I learned about all the delicious varieties of latkes in existence, I was much enthused.

  • Potato Latkes

    These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”

    Serves 8 to 10.

    10 medium potatoes
    2 medium onions
    2 large eggs
    1/4 cup flour
    Salt and white pepper to taste
    Vegetable oil


    Peel the potatoes if skin is coarse; otherwise just clean them well.

  • Cavaniola’s Traditional Swiss Fondue

    It is important to use the best ingredients for best flavor. Supermarket cheeses probably won’t yield the same results, so I strongly urge you to get the best cheeses you can for this fondue recipe.

    Cavaniola’s very kindly shared its recipe for fondue, and the results were spectacular. If you want, the shop will blend the cornstarch and grate the cheeses for you beforehand. Bring cheese to room temperature before beginning.

    Serves two to three.

  • This is the time of year when warm, comforting foods are very appealing. What can be even more appealing are melty-cheesy dishes like Welsh rabbit, Kentucky hot brown, fondues, and raclette. The fun of fondue and raclette is that they are interactive meals. You simply set out the ingredients and let everyone do their own thing. While some would consider fondue a meal, I prefer to have it as a fun first course, followed by a light, yet heartily packed vegetable soup like ribollita.

  • Tutto il Giorno
    56 Nugent Street
    Southampton
    377-3611
    Dinner, Thursday through Monday
    Lunch, Saturday and Sunday

  • Highway Diner and Bar
    290 Montauk Highway
    East Hampton
    527-5372
    Dinner Wednesday through Sunday
    Lunch Saturday and Sunday

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: easthamptonstar.com/restaurants.

    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.