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

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

Susie Middleton

08.01.15

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

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.

Catherine Walthers

08.01.15

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

Catherine Walthers

08.01.15

These pickles will last three or four weeks in the fridge.

Susie Middleton

08.01.15

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Susie Middleton

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