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

08.01.15

Seventy years ago this August, V-J Day set up a string of events that led me to the Vineyard and altered my life forever. When victory was announced, my mother made plans to visit her parents, who were vacationing at the Harborside Inn in Edgartown, and we set out the next day, taking the Cape Codder train from Grand Central Station in New York to Woods Hole, where we would board the Vineyard ferry.

By Kib Bramhall

08.01.15

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.

By Susie Middleton

08.01.15

Check Out That Librarian! Mayumi and the Sea of Happiness, by Jennifer Tseng. (Europa Editions)

08.01.15

By Paul Karasik

08.01.15

There was a friend of mine, early on, who said, ‘Paint what you love.’” Andrew Moore leaned against a corner table in his Harthaven gallery, surrounded by his own work on one of the first warm days of the season. Behind him hung a nearly life-sized oil portrait of his daughter, Hannah, a parasol perched lightly on one shoulder. “I’ve maybe done one or two commissions, but generally, I paint things that are integrated in my life or ignite my imagination.”

By Alexandra Bullen Coutts

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