As Virginia Yans’s 256-square-foot cottage grew over time, so did its eclectic Japanese influences.
By Brooks Robards
One of my go-to veggie burger recipes is a well-balanced combination of rice, veggies, and beans.
By Catherine Walthers
Mushrooms have a wonderful umami flavor, making a great base for a meatless burger. I created these quick and easy burgers to add to the collection.
By Catherine Walthers
Whatever you think of the new high-tech “plant-based” (a.k.a. fake meat) burgers on the market, you’re going to love what pure and simple can taste like between two buns.
By Catherine Walthers
Brad Tucker and Liz Ragone can make “functional art,” which is to say something beautifully useful, out of just about anything they lay their hands on.
By Moira Silva
“If you look at my work, you see that I embellish and cut edges…I don’t always keep it simple. I make it very decorative.”
By Nicole Grace Mercier
Russell Maloney was trying his best to find a buyer for a storied North Road farmhouse. Until he realized he couldn’t let it slip through his own fingers.
By Mary Breslauer
This savory tart is really a quiche in disguise.
By Susie Middleton
And tasty. No wonder the French are obsessed.
By Susie Middleton
The last time we put out a Home & Garden issue of Martha’s Vineyard magazine, the world had not yet changed. Or rather, it had changed but we didn’t realize the extent of it yet.
By Paul Schneider
Over the past thirty years a nondescript prefab Chilmark property has been transformed.
By Louisa Hufstader
