04.01.10

The owners of the Sweet Life Café in Oak Bluffs share the essence of their home collection and suggest some wine pairings with dishes from the restaurant and home.

By Michael West

04.01.10

Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.

By Scott Ehrlich

04.01.10

Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).

12.01.09

Deon Thomas has been shuttling between the Vineyard and Anguilla for years, developing a restaurant business on both islands, as well as a devoted following who travel to wherever he can be found in the kitchen.

By Shelley Christiansen

12.01.09

These lobster-filled crêpes have a generous amount of lobster in them. They can be served simply as is, or Deon might tie them up with strips of scallion for a special presentation.

By Deon Thomas

11.01.09

Already living a community-oriented lifestyle, the families who inhabit the sixteen homes at Island Cohousing in West Tisbury are further united by the sharing of one large garden – primarily maintained by Cohousers Lynn Weber and Paul Lazes.

By Linda Black & Alexanda Bullen

09.01.09

Our series on the variety of food and ingredients you can find on the Island – in your backyard, in fields, in forests, and on beaches – continues with autumn’s bounty. Plus recipes for beach plum jelly, elderberry syrup, banana-berry muffins, and autumn olive fruit leather.

By Holly Bellenuono & Catherine Walthers

09.01.09

Pond grasses glow a soft umber. Roadside milkweed is fat with juice. Nomadic geese have set up camp in Ocean Park. And visitors bearing packages have come a-tapping at my door. “We’re leaving today.” “Already? Awww.” “I knooooww. It seems like summer just started.”

By Shelley Christiansen

Pages