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  •     Spring vegetables are on their way, and if you have your own garden perhaps you have already gotten a few sprightly leaves of spinach and lettuce. Of all the seasons, I think spring’s vegetables go the best together. Or perhaps we’re just so grateful they are here?

  •     Over the last two months I have spent several Sunday afternoons with some of the most relevant and important people in our community — farmers and fishermen, brewers and winemakers, restaurateurs and shellfish growers. The reason was a series of panel discussions presented by the Peconic Land Trust and sponsored by Edible East End. The theme for the four panels was “Long Island Grown: Food and Beverage Artisans at Work.” This was the fifth year that Peconic Land Trust has presented these talks, titled “Conversations With . . .

  • Leftover Brisket Tostadas
        This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat.

    1 lb. leftover brisket, shredded and warmed
    1 package small corn tortillas
    1 can refried beans
    1 small can taco sauce or red chile sauce
    2 cups shredded cheese, Monterey Jack and cheddar mixed is good
    Crisp lettuce, shredded
    1 avocado
    Sour cream
    Vegetable oil
    Pico de gallo (see recipe below)

  •     The witty writer Dorothy Parker once aptly described eternity as “two people and a ham.”

  •     I recently had the great, good fortune to spend an evening dining at Blue Hill at Stone Barns in Pocantico Hills, N.Y., followed by a farm tour the next morning. And I shall say right now that this was the most spectacular, staggeringly creative, delicious meal I have ever had in my life.

  •     I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.

    Cheese Straws
        This recipe is from the February-March issue of Garden and Gun.
        No yield amount given, dadgummit.
    8 oz. shredded sharp cheddar cheese, room temperature
    1/4 cup softened butter
    1 cup flour
    1/2 tsp. salt
    1/8 tsp. cayenne pepper

        Preheat oven to 350 degrees.

  •     The irony of watching “12 Years a Slave” the night before embarking on a little tour of Charleston, S.C., was not lost on me. Nor was the fact that William Tecumseh Sherman is one of my great, great, great uncles, a fact that I may or may not have proudly shouted from one of the city’s many church steeples had I imbibed enough bourbon. But this was more of a food and architecture tour of that lovely city.

  • Cafe Brulot
        Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving you that recipe. Keep it simple. This is also delicious served cold.

        Makes eight servings.
    Zest from 1 orange
    12 whole cloves
    1/3 cup brandy
    1/3 cup Cointreau
    3 2-inch strips of lemon peel
    2 Tbsp. sugar

  •     Coffee is one of the most important beverages in history. As a flavoring in desserts and sauces it is one of the most intriguing ingredients, along with vanilla and chocolate.

  • Couscous With Olives and Garbanzo Beans
        This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.

        Serves six.
    1 14-oz. can low-salt chicken broth
    1 10-oz. box couscous
    1 15-oz. can garbanzo beans, drained
    1 cup chopped red onion
    1/2 cup chopped fresh Italian parsley
    5 Tbsp. fresh lemon juice
    1 tsp. grated lemon peel

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.