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
At 6 p.m., Elliott made the house cocktail – Katama Kirs – which consisted of vintage champagne and blueberry syrup.
Steven Raichlen
Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.
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
