09.01.15

This is Jenna Sprafkin’s second year as head chef at the Chilmark Tavern. Just prior to coming to the Vineyard, she worked for a number of years at Primo, a top farm/restaurant in Rockland, Maine.

09.01.15

Because ice cream recipes vary based on available equipment, Lattanzi gives this basic method for adding a beach plum swirl.

09.01.15

More. I always want more. More sea glass, more fireworks, more Menemsha sunsets, more fair food, more summer. I know I sound like a small child with a bad case of the “I wants,” but at least I am honest about my hedonism. There’s a reason I live on Martha’s Vineyard after all; simple pleasures are never far beyond the grasp of my sticky fingers.

By Susie Middleton

09.01.15

Serve this hearty gratin with grilled bluefish or roast chicken. Sit outside. Sip something cool. Tell stories. Have seconds.

By Susie Middleton

09.01.15

For some, weddings may mean champagne toasts and lengthy best man’s speeches, but for old-school folks, it’s all about the punch.

By Jessica B. Harris

08.01.15

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

By Catherine Walthers

08.01.15

You may need to make this in 1 or 2 batches depending on the size of your skillet. Serve with a nice summer side, such as corn on the cob or a tomato salad.

By Catherine Walthers

08.01.15

A charcoal fire results in the best-tasting fish here.

By Catherine Walthers

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