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  • The Dory
    185 North Ferry Road
    Shelter Island
    749-4300
    Lunch and dinner daily

        Taking the short ferry ride over to Shelter Island is always a pleasant experience. Although you are only “traveling” for about five minutes, you really feel like you’ve gone somewhere. Somewhere quiet and charming and low key. A group of us took this little trip recently to try the Dory restaurant on North Ferry Road. You’ve seen the building, a pretty brick red structure with a dory on top.

  • Stuffed Baked Clams
        Who doesn’t love stuffed baked clams? This recipe is from Sandra Conklin, published in “The L.V.I.S. Centennial Cookbook.”
        Makes a lot.
    5 or 6 dozen cherrystone clams (3 pints clam meat)
    5 strips bacon, cut into small pieces
    2 large onions, chopped
    1 large green pepper, chopped
    1 clove garlic, crushed
    1 cup soft breadcrumbs
    1 cup Italian breadcrumbs
    2 Tbsp. mayonnaise
    2 Tbsp. fresh parsley, minced

  •     I’m not sure which was more exciting, attending the L.V.I.S. Fair on Saturday or being asked to work at the fair. At the cakes, cookies, jams, and jellies booth, no less! I have attended this fair almost every single year of my life, many times with my grandpa, then with my son. The Mystery Booth, cookbooks, and Rosita Medler’s iconic beach plum jelly have always been my priorities. I arrive at 10 on the dot and plot my strategy like General MacArthur. One year I scored a brand new fishing rod for $20. Another year, a first edition James Beard cookbook.

  • Honey Bran Muffins
        Remember “The Enchanted Broccoli Forest” by Mollie Katzen? Love that book still, but I confess I’ve never made these muffins. Take a trip down memory lane, then perhaps a trip to the loo, with this recipe for bran muffins.
        Makes 12.
    1 cup unbleached white flour
    1/4 tsp. salt
    1 tsp. baking soda
    1 cup raw, unprocessed bran
    1 cup buttermilk
    1 large egg
    1/3 cup honey and 3 Tbsp. butter, melted together

  •     There are certain foods that come into our lives and we wonder how we ever lived without them. All of a sudden everyone is talking about them, serving them, altering them, wrecking them, and serving them again. Fad foods and food trends, they’re like child stars. We love them briefly, then we just want them to go away or grow up. This is a completely subjective topic, and I would like to defend some of these foods and rip a few others to shreds.

  •    Jesus, Mary, and Joseph, it’s been hot out here! I’ll bet all you want to do is escape to the beach and spend the entire day there, dipping in and out of the water, picnicking, and putting off the return home for as long as possible.

  • Baked Green Rice
        This is a great old recipe from Lee Bailey’s “Country Weekends.” Yes, it has a cup of butter in it, perhaps that amount could be reduced. . . . It does make a nice loaf, which is easily sliced once chilled.
        Serves six.
    2 cups cooked rice, approximately 1 1/4 cups uncooked
    1 4-oz. can chopped green chili peppers, not hot
    1 small onion, chopped fine
    2 cups grated cheddar cheese
    1 cup finely chopped parsley
    1 cup melted butter

  • Fresh
    203 Bridgehampton-Sag Harbor
    Turnpike
    537-4700
    Lunch and dinner daily
    Brunch on Sundays

       The well-respected local chef Todd Jacobs has taken the helm at Fresh, the restaurant in Bridgehampton that once was Southfork Kitchen, and the new restaurant’s mission statement promises a great deal. As the eating public demands more and more specialized, individualized, and de-glutenized food items, this place aims to please.

  • Silver’s
    15 Main Street
    Southampton
    283-6443
    Lunch daily, closed Wednesday

        Silver’s is an attractive restaurant in Southampton that has been open since 1923. It is very popular and only serves lunch. Lunch at dinner prices.
        I had a pretty good meal there a few weeks ago and a mediocre one more recently.

  • The Bailey
        Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.

        3/5 gin
        1/5 fresh lime juice
        1/5 fresh grapefruit juice
        Mint sprigs

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.