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.

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.

07.01.10

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

07.01.10

Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.

07.01.10

This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.

05.01.10

The food pages of Martha’s Vineyard Magazine over the past twenty-five years have reflected the abundance of food on an island dotted with farms and wild places and surrounded by water. In such pieces as “Going Crabbin’” and “Eating Bluefish,” the magazine has mirrored that continuing thread of self-sufficiency that characterizes a Vineyard lifestyle of fishing, scalloping, lobstering, clamming, crabbing, hunting, or heading to dunes for beach plums or to freshwater streams for watercress.

Catherine Walthers

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