The variety of vegetables available at any given moment during the harvest gives us an excuse to customize this soup as we like. Or not.

Susie Middleton

A dish on Chef Richard Doucette’s menu at The Covington restaurant in Edgartown inspired this delicious pairing.

Susie Middleton

This sauce is great on Crispy Smashed Potatoes or as an accompaniment to grilled steak or fish.

Susie Middleton

Everyone loves the twice-cooked potato phenomenon known as crispy smashed potatoes. Make a dip or a sauce to go with, or just eat them straight off the baking sheet.

Susie Middleton

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Susie Middleton

Carol’s crunch time granola with dried fruits and almonds

 

Easy to make ahead and store, and it will wean the kids off sugary, additive-laden store-bought cereals. A quick breakfast that will stick to their ribs.

Serves 6

Carol McManus

Amish cocoa squares 

The Boston Globe printed this basic recipe thirty-five years ago. I added the chocolate chips (a bit more chocolate never hurts). Experimenting is part of the pleasure in cooking.

Makes 12 squares

Carol McManus

Thyme-touched roast chicken with rosemary, potatoes, and carrots

Courtesy of Carol McManus' Table Talk cookbook

Makes 4 servings

Carol McManus

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