11.12.14

Cook and cool the cabbage, apples, and onions before combining with the cheese. Reserve a few tablespoons of cheese to sprinkle on the base of the tart and then again around the edges.

Susie Middleton

11.12.14

Peel, slice, and mix this filling just before assembling the tart. For a variation, skip the spices and add 1 tablespoon very finely minced crystallized ginger instead.

Susie Middleton

11.12.14

The trick is to keep a gentle sizzle in the pan so the dense veggies cook through and brown at about the same rate.

Susie Middleton

10.10.14

Hearty enough to star at the center of the plate, this delicious potato dish also makes a great side for roast chicken or pork.

Susie Middleton

09.01.14

This recipe first appeared in Susie Middleton's column, Fresh from the Farm. Read more about the dish and Middleton's farm here.

Susie Middleton

08.01.14

I learned to combine tomatoes and grilled bread in a salad when I was a cook many years ago at Al Forno restaurant in Providence, Rhode Island. Every summer since, some variation on panzanella has been one of my favorite destinations for beefsteak tomatoes.

Susie Middleton

07.01.14

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

07.01.14

Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.

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