A favorite seafood stew in Cancale, France, travels well to the Vineyard and showcases a tasty fish often overlooked.
Mary Margaret Chappell
The very freshest oysters, served with classic mignonette sauce, lots of bread and butter, and freshly ground pepper are a classic start to a French menu.
Mary Margaret Chappell
A savory puff pastry tart with spring ingredients is
Susie Middleton
Big flavor from the pantry makes this pasta a winner.
Emily Meegan
Here's a make-it-tonight no-recipe recipe for when you grab those fresh sea scallops in Menemsha or at the farmers' market.
Sam Sifton
Lime and maple combine with chopped crystallized ginger and white miso for a flavorful dressing to spoon over grains or veggies.
Susie Middleton
Make this ahead and use it on sautéed veggies throughout the week.
Susie Middleton
