Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats.
Debbie Magnuson
There’s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary.
Susie Middleton
One thing you should know: Sweet potato oven fries, though they’re addictive and delicious, do not get crispy.
Susie Middleton
Apples and celery root make great partners in this soup, which gets finished with a delicious apple cider reduction.
Catherine Walthers
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
