09.01.10

Rachel Vaughn, a private chef who works on Martha’s Vineyard and in Bozeman, Montana, started making these rustic fruit crostatas years ago.

By Rachel Vaughn

09.01.10

The apples in this soup, which was created by Catherine Walthers, are cooked with the celery root, and the apple cider is reduced to a thickened sauce and then spooned on top of the soup.

By Catherine Walthers

08.01.10

For years, Susan has been making this recipe, adapted from Gourmet, June 1998.

08.01.10

Fresh sorrel leaves have a tangy, slightly sour flavor that complements fish and cream sauces.

08.01.10

Island lamb is often available at farms such as Allen Farm and Mermaid Farm in Chilmark.

07.27.10

What a professional landscaper can do in her own backyard – and in her kitchen: West Tisbury’s Susan Feller shares her vegetable garden know-how and some recipes using cucumbers, sorrel, mint, and more.

By Liz Bomze

07.01.10

Here’s the inside story on enjoying shellfish from Vineyard waters: everything from where to find them yourself – either in the water or at a fish market – to how to whip up some delectable dishes that are sure to please the seafood lovers in your life.

By Catherine Walthers

07.01.10

Fresh chunks of lobster with summer corn and tomato make a colorful and tasty risotto.

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