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Articles by this author:

  • Nancy Hollister, the co-owner and chef of Breadzilla (now in its 20th year!), is self-taught. She and her business partner and ex-husband, Brad Thompson, used to be marine biologists. They work side by side at Breadzilla, where he does the baking, and are the best of friends.
  • In the interest of full disclosure, I must confess that I have been to the Highway restaurant and bar’s Thursday Thai night three weeks in a row. It is that good.
  • I love Super Bowl parties! The Super Bowl is a day of lager and shouting, gorging and gambling. There are Vegas-worthy halftime shows, and it’s an excuse to eat tiny, deep fried bird-meat parts swathed in muy picoso sauce and celery splinters sidecar-ed with blue cheese dip. I dust off my block of Velveeta cheese (Have you ever noticed it doesn’t require refrigeration?!) and make chile con queso dip.
  • Root for the Food
  • But how does it taste? I know that’s the number-one question on your mind about the new, history-in-the-making, right here on Long Island, this-recipe-was-formulated-by-the God-of-all-fish-cookery-Eric Ripert(!), etc., etc. Dock to Dish Montauk Fishburger introduced at the Bridgehampton School on Friday. Well, you’ll just have to wait a few paragraphs.
  • This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.
  • If you have ever been to Il Monastero (R.I.P.) in East Hampton, or Il Capuccino in Sag Harbor, or had a sandwich from Espresso or pasta from Cappelletti on Noyac Road, you have had food made by the Tagliasacchi family. If you haven’t, then you live under a rock and you are missing the best garlic knots, focaccia sandwiches, and their delicious, mysterious dressing “like Caesar without the anchovies,” which could keep a swarm of vampires at bay for centuries. If I were to try to explain the restaurant/Italian deli empire and experience and background of this family, it would take up this entire review. In a nutshell, Luigi Tagliasacchi and his wife, Robin, now own and operate Cappelletti, serving all these iconic gems and more.
  • I have been curious about gluten-free pastas for quite a while, so I conducted a completely scientific taste test in my meticulously organized, pristine kitchen lab. Hah!
  • Oodles of (Gluten-Free) Noodles
  • Beauty is life’s E-ZPass. Wish I could take credit for that witty bon mot, but I believe it was a New Yorker cartoon. I think we would all agree that if you are an exceptionally attractive young girl and you hang out in the right places, like fancy hotels and bars, chances are an older, wealthy gent will whisk you off your feet and possibly marry you. Such was the case with sweet, young Katie Lee from West Virginia when she met Billy Joel, 33 years her senior, at the Peninsula Hotel. At the age of 21 she moved in with him, and they were married for five years.

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.