Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.

Steven Raichlen

Ely was as eccentric in his eating habits, it turned out, as Reich had been in his practice of psychotherapy. Ely was always coming up with strange new theories about what constituted the healthiest diet. Usually, this involved a single food eaten for breakfast, lunch, and dinner – until a new food, deemed even more salubrious – replaced it.

Steven Raichlen

To make the pie, Claire drove to a farm in Chilmark to buy the right ratio of sweet-tart Macoun and Cortland apples to mild aromatic McIntoshes.

Steven Raichlen

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.

Catherine Walthers

A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.

Since opening in 2009, State Road in West Tisbury has become the darling of the Vineyard restaurant scene, with its artful décor and meals highlighting the Island’s bounty.

Catherine Walthers

This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.

Dave Masch

Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.

Beach Plum Inn Cookbook

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