The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.

Richard Very

It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.

Catherine Walthers

The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.

Catherine Walthers

The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.

Catherine Walthers

Whether it’s jam or tomatoes you want to can, you can easily learn the basics. Then perfect your skills with our recipes for hot peach chutney, green-chili salsa, and berry syrup.

Catherine Walthers

Despite the fact that this drink has a devout Island following of brewers and consumers, many of the uninitiated remain too wary to ask for a taste.

Rachel Schubert

This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press.

Makes about 4 pints

Mary Clemens Meyer and Susanna Meyer

Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

Polly Bassett