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Healthy, Hearty Waffles
Like the other 29 people in my BodyPump class at the Sag Harbor Gym this morning, I am committed to exercising away the effects of holiday overindulgence. Well, maybe not quite as committed as they...
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Root Veggies’ Sweet Side
During this long, cold winter, I’ve turned to root vegetables often, roasting beets for hearty salads, mashing turnips and celery root to serve with short ribs, pureeing carrots for spicy soups and...
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Frozen Dessert Secrets
Sixteen years ago, I left a job in academia to go to cooking school. The course itself was a joy. But completing the required six-week apprenticeship at a four-star Manhattan restaurant was the...
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Summer in the Hamptons
I’ve been a full-time Hamptons resident for 15 years, yet I’m still caught by surprise when July Fourth weekend rolls around and Main Street in Sag Harbor becomes as congested as Broadway after a...
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School Lunch Demystified
This week my children went back to school, and while they girded themselves for another year of homework and gym class, I got ready to pack lunch boxes again. Because of my particular lunchroom...
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Popped Quinoa Granola
During the lead-up to Halloween and Thanksgiving, Hamptons farm stands practically explode with pumpkins, straw and ornamental corn. All of this abundance inspires some shoppers to trim their walkways,...
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Spiced Pumpkin Churros
In early October I wrote a light-hearted story about the supposed pumpkin shortage on Long Island. It was hard to believe national news reports that a fungal blight was destroying local crops. At the...
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Spinach for Dessert
When my doctor, reviewing routine blood work a few weeks ago, told me I was anemic, the first thing I did was run out and buy a rib-eye steak for myself. It was the quickest remedy I could think of to...
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Panko, Meet Cookies
Before I visited my parents in February, I got a desperate call from my mother. She hadn’t been able to find a favorite ingredient at her local supermarket on the southern shore of the Dominican...
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Artisanal Bread’s Sweet Afterlife
Here are two facts: I am a big purchaser of artisanal bread, and artisanal bread is expensive. I am entirely willing to pay $10 for a handcrafted, certified organic loaf that delivers honest flavor,...
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