Rachel Vaughn, a private chef who works on Martha’s Vineyard and in Bozeman, Montana, started making these rustic fruit crostatas years ago.
Rachel Vaughn
Island lamb is often available at farms such as Allen Farm and Mermaid Farm in Chilmark.
Fresh sorrel leaves have a tangy, slightly sour flavor that complements fish and cream sauces.
For years, Susan has been making this recipe, adapted from Gourmet, June 1998.
Susan Feller
This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.
Catherine Walthers
Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.
Glen Caldwell
Fresh chunks of lobster with summer corn and tomato make a colorful and tasty risotto.
Catherine Walthers
Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.
Scott Ehrlich
