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  • Saaz
    1746 County Road 39
    Southampton
    259-2225
    Lunch and dinner daily

  • Blackened Tuna Steaks

    This recipe is from James Peterson’s “Fish and Shellfish” cookbook. Remember the blackened fish fad? It’s still fun to make, as long as you’ve got a good cast-iron skillet and reliable ventilation in your kitchen!

         Serves four.
        4 6-to-8-oz. tuna steaks
        1 Tbsp. fresh thyme leaves, chopped
        1 Tbsp. fresh marjoram or oregano, chopped
        11/2 tsp. cayenne pepper

  • I love tuna. I love it in all of its incarnations, from the ice cream scooped blob on a deli sandwich to the fattiest slice of sashimi to seared on the grill and dabbed with a wasabi aioli. I like the cheap canned tuna at the supermarket and the fancy Italian tuna from a glass jar. I like it raw. I like it cooked.

  • Katana
    La Maison Blanche Hotel
    11 Stearns Point Road
    Shelter Island
    749-1633
    Dinner from 6 p.m., through
    at least Labor Day

  • Seawater Grill
    Gurney’s Inn
    290 Old Montauk Highway
    668-2345
    Lunch and dinner daily

  • Bridgehampton Inn
    2266 Main Street
    Bridgehampton
    537-3660
    Dinner Tuesday through Sunday
    Brunch on Sundays

  • For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup.

    Mexican Corn on the Cob

    Serves four.
    8 ears of corn
    1/2 cup mayonnaise (I use light mayo)
    1 tsp. smoked paprika or 1 tsp. chipotle adobo sauce
    1/2 cup good quality Parmesan cheese or cojita cheese
    Wedges of lime for serving

  • At least once a summer a friend will call me with the discovery of a newer, better, easier way to cook corn. It involves a microwave and is guaranteed to remove all of the silk.

  • La Brisa
    752 Montauk Highway
    Montauk
    668-8338
    Breakfast, lunch, and dinner daily


    La Brisa in Montauk is just that: a breeze. If you don’t like paper plates and picnic tables and wobbly stools and loud music, maybe this isn’t your cup of tea, or shot of mezcal. I found it delightful and I am an expert on Mexico, having been there . . . once.

  • The beauty of the restaurant Yama Q in Bridgehampton is that it doesn’t need a review by me or anyone, good or bad. It doesn’t need to have a tattooed, surfer-celebrity chef profile in Hamptons magazine. You won’t read about Beth and Howard Stern slurping miso soup and chomping on burdock salad on Page Six of the New York Post. Nor is it likely that as the Kardashians cut a visible and terrifying swath through our charming villages this summer they will ever cross the threshold of Yama Q. Yama Q is pure and quaint, virtuous, quiet, and fine.

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