Local tautog is the star of this Italian-inspired stew.

Parchment packets make a nice single-serve option.

Make the hearty tomato-sausage base ahead, then add fish stock and your choice of seafood when you're ready to serve.

I like to think of this as a don’t-mess-with-the-classics recipe: linguiça, onion, garlic, and parsley. The not-so-secret ingredient? Straight-out-of-the-box stuffing mix.

Littles love garlic—and chiles.

Eat this right out of the pan, why don't you? With crusty bread.

A summery clam dish cooked in pans (cast-iron works well) on the grill is flexible; use whatever fresh ingredients you've brought back from the markets to enhance the sauce.

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

Grandpa’s chowder was Rhode Island style – a clear, water-based broth loaded with onions, celery, potatoes, cracked pepper, just-harvested clams, and, to my mother’s chagrin, extra salt.

Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.