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Articles by this author:

  • Raspberry and Coconut Sherbet
        When is the last time you had sherbet? You can make this with other fruit but my favorite is raspberry. This is my own version.

        Makes one pint.
    2 cups frozen raspberries
    1/2 cup coconut milk
    3 Tbsp. maple syrup
    Pinch salt


        Puree everything in food processor and serve immediately, or place back in freezer briefly. Defrost a few minutes before serving to achieve right texture.

  •     Without a doubt, trying to make a truly delicious vegan dessert is a challenge. Trying to make a flaky, delicious vegan pie crust even more so.

        Some recipes for vegan desserts are better left ignored, or improved upon, or at least challenged. Ignored because some things just don’t taste very good with alterations. Improved upon because some recipes show promise but are sloppy. And some should be challenged because there really is no substitute for whipped cream or meringue or many other things, taste and texture-wise.

  •     Winter’s a ‘comin’, the days are darkening early, what to do? Girls nights! Gentlemen, you can turn straight to Jack Graves’s sports page or reread the police blotter, this column is not for you. It is for me and my girlfriends.

  • Nammo’s Estiatoria
    136 Main Street
    Southampton
    287-5500
    Dinner nightly, closed Mondays

  •     This is the saga of an attempt to get an interview to publicize a cookbook for the benefit of an author who approached The East Hampton Star for said story in the first place.

  • Jeff Bezos’s Favorite Zebra Cake
        I have never heard of “Zebra Cake” but correctly assumed it might be a marbled vanilla and chocolate cake. This recipe is from the King Arthur Baking Company.

        Makes one nine-inch round cake.

    1 cup sugar
    4 eggs
    1 cup milk, whole, 2-percent, or 1-percent
    1 cup vegetable oil
    1 tsp. vanilla
    2 cups all purpose flour
    2 tsp. baking powder
    1/4 tsp. salt

  • Old Fashioned Caramel Apples
    5 crisp apples
    1 lb. soft caramels
    2 Tbsp. water
    1/2 cup chopped peanuts, optional
    5 thick wooden skewers or craft sticks


        In a double boiler, melt caramels with water, stirring occasionally. Wash and dry apples and skewer them through the stem end. Dip each apple in melted caramel, roll in crushed peanuts if desired, then place in paper muffin cups or on lined cookie sheet. Chill briefly to set.

  •     I love Halloween. I love being scared, love haunted houses, love costumes, and love candy corn. But nowadays it seems like zombies and vampires are so popular that we are inundated with the undead, bloodsucking creatures all year round. Turn on the TV to watch something blandly amusing and ads for “The Walking Dead” or “American Horror Story” will scare the bejesus out of you. Change the channel and there’s Ted Cruz. Eeeek!

  • 1770 House Tavern
    143 Main Street
    East Hampton
    324-1770
    Dinner nightly

  • Turnip Gratin
        This recipe is from Richard Olney’s “Ten Vineyard Lunches.” He doesn’t really give detailed recipes. I would suggest two to four tablespoons butter for this.
        Serves four.

    2 lbs. small crisp turnips
    Salt
    Unsalted butter
    About 11/2 cups semi-fresh breadcrumbs
    About 1/4 cup heavy cream

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.