Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

This up-Island favorite is always comforting.

For perfectly cooked fish filets, try sear-roasting, a great chef's technique that works equally well for home cooks.

Use your favorite combination of local greens to make this warm steak salad.

Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Atlantic sea scallops are here for us year-round, which any Islander in the depths of winter will tell you is a quality not to be taken for granted.

This simple, flavorful dish takes only 30 minutes to prepare and uses ingredients found in most pantries. I like to serve it with bright green veggies, such as sautéed spinach, Swiss chard, or asparagus.

This recipe is perfect for a busy weeknight when you're in the mood for a hearty, warming meal but don’t have hours to devote to the task.

A winning combination: fresh, sweet honeydew salsa and rich steak.