12.01.13

A venerable Island industry makes a comeback, and Jan Buhrman of Kitchen Porch navigates the ins and outs of this once seemingly simple crystal that has become the flavor of the year.

By Jan Buhrman

12.01.13

It’s important to keep the dry outer skins on the onions when you roast them. This will help contain the moisture and preserve the shape.

By Jan Buhrman

12.01.13

Preserved lemons are a key element in Moroccan cooking, used in lamb and vegetable tagines and in salads.

By Jan Buhrman

12.01.13

Just about anything encrusted in salt tastes great.

By Jan Buhrman

12.01.13

Salt is a useful ingredient when cooking fish, because it’s very hard to dry out fish baked in salt.

By Jan Buhrman

12.01.13

Three generations of music-making in West Tisbury.

By Shirley Mayhew

12.01.13

Warm and quaint, the woodstove marksOur flannel sleeves with ill-timed sparks.Devoid of charm, at least a furnaceFeels no urge to scorch and burn us. 

By D.A.W.

12.01.13

Jesse Sylvia grew up on the Vineyard and became a local legend here in 2012 when he placed second in the World Series of Poker in Las Vegas.

By Kate Feiffer

Pages

Dig that Island Sound

Three generations of music-making in West Tisbury.

DAW: Trade-Off

Warm and quaint, the woodstove marks
Our flannel sleeves with ill-timed sparks.
Devoid of charm, at least a furnace
Feels no urge to scorch and burn us.
 

How It Works: Dressing a Deer


deer
One that Got Away: Hunting season has passed, yet this deer shows its white tail in alarm, caught in flight on a February morning at daybreak.

Salt

A venerable Island industry makes a comeback, and Jan Buhrman of Kitchen Porch navigates the ins and outs of this once seemingly simple crystal that has become the flavor of the year.

How to Win Big and Stay Cool

Jesse Sylvia grew up on the Vineyard and became a local legend here in 2012 when he placed second in the World Series of Poker in Las Vegas.

Tracking Island Otters

It was an otherwise quiet Vineyard night – the water calmly lapped the shore, the grasses rustled in a light breeze.

Remembering Ray Ellis

I first met Ray Ellis in the 1970s when we were both exhibiting at the Edgartown Art Gallery. I had just brought in a recent painting and so had he, and we got into a casual discussion about starting to work on our next canvases and what the subject matter would be.

New Tick on the Rock

EPA Lab
Inside the EPA’s mobile lab on Martha’s Vineyard.

Eight-legged, tiny, and hungry, every tick goes through life in search of blood.

The Seasoned Pros

They play a vital role in elegant evenings and power breakfasts, in well-earned cocktails and late-night desserts, and in memorable lunches of the pre-beach, post-golf, and “ladies who” variety.

Preserved Lemons

Preserved lemons are a key element in Moroccan cooking, used in lamb and vegetable tagines and in salads.

Pages