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Articles by this author:

  • Beautiful People With Tomatoes
  • Cleansing Ginger Chicken Soup

    This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit.

    Serves eight.


    1 onion, sliced

    2 celery stalks, chopped

    8 oz. unpeeled, scrubbed ginger, cut into 1/2-inch thick slices

    2 garlic cloves, crushed

    10 whole peppercorns

  • If you do fail momentarily at your diet, don’t be discouraged and give up; forgive yourself and just start over the next day. This really works.
  • Once upon a time in medieval England, a Christmas dinner “pie” was created consisting of two bushels of flour, 20 pounds of butter, four geese, two rabbits, four wild ducks, two woodcocks, six snipes, four partridges, two neats’ tongues, two curlews, six pigeons, and seven blackbirds. Now I’m sure you’re wondering, first of all, what is a snipe, a neat’s tongue, and a curlew? They are shorebird, beef tongue, and shorebird again. I imagine that those two breeds of shorebird, existing on a diet of fish, added a dash of mystery and umami to that monstrous pie. And what the heck did they do with the leftovers?!
  • Now comes the decision of what to drink with your holiday dinner. Have you decided what you are serving? Roast goose? Prime rib? Another turkey, or heaven forbid . . . tofurkey? How many guests will you have? Do you want to splurge on champagne and wines or have you already blown your budget on Christmas shopping? So many decisions, and then New Year’s Eve is upon us, with more debate over what to serve.
  • Christmas, Christmas, Christmas. Enough about Christmas and the music and the decorating and how many more shopping days we have until the big day. To my mind, some of the more interesting aspects of this massive holiday are the Christmas Eve food traditions celebrated by different cultures.
  • Saltibarsciai Beet Soup

    This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.

  • Ryunosuke Jesse Matsuoka is the general manager and a partner at the Sag Harbor restaurant. He is also one of the very few kikizakeshi, or sake sommeliers, in New York, quite possibly the only one on Long Island. Who knew sake was so varied, so complicated, so complex?

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:

    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.