Sunday, May 22, 2022
Home Eat & Drink

Eat & Drink

Salad-to-go

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Weekends are for whipping up things I can bring into work the rest of the week, unless I forget, in which case I pick up beef jerky and Hostess coffee cakes from Cumby’s —...

Harvest of the Month: Herbs

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One of the best things about spring is the return of fresh flowers and food from our gardens and local farmstands. Perennial herbs are one of the first plants to return, and using them...

Dough-licous

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When it comes to cooking dinner, it’s become apparent that my boyfriend is always in charge of buying and cooking the protein, and me, the dessert. When I whine, “Baaaabe, what’s for dessert?” he...

Harvest of the Month: Seafood

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As a child, I spent a lot of time with my dad on his oyster farm in Katama. I didn’t enjoy oysters as much as steamers or quahogs, but I slurped them down with...

Good wrap

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It’s a place I’ve counted on for lunch (and plenty of dinners) ever since I was in high school, and continues to satisfy under new ownership — La Choza Burritos is back. After switching over...

(Not exactly) ramen

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Recently, my sister decided to try out a recipe for homemade chicken ramen — I was totally on board. The dish was delicious, albeit rather inauthentic due to the swapping out of a couple of...

When it’s cold, it’s chili

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As we are finally coming out of the winter thaw, I’m thinking about the perfect winter meal that is good to eat during any season. Chili is cool to make, pun intended. What I...

(Not) getting sauced tonight

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I oodle for noodles once a week; this week I opted for vodka sauce. If you read my last pasta recipe, it was sausage with a creamy French dressing sauce. It was a result...

Gentle lentil

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I love lentils — they’re so versatile and healthy, and they basically assume the taste of anything you mix them with. Some prefer whipping up a salad, but my lentil dish of choice is...

Fabulous feta

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Remember when TikTok brought us that tomato and feta recipe? The one where the feta melts into creamy oblivion when you mix it with the tomatoes after baking? It’s so easy, and something fabulous...

Harvest of the Month: Eggs

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It’s March, which means spring is on the way! The weather might say otherwise, but the proof is in the crocuses beginning to sprout, and sunlight that lasts past 6 pm. This time of...

Sensational sausage pasta

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I went to the grocery store with plans to make pasta with vodka sauce, sausage, peppers, and onions for dinner. Needless to say, I came out with less direction. I went off-track when I...

Food Truck euphoria

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I’ve been singing the praises of the Food Truck, parked at the M.V. Ice Arena, for some months now. A few lucky co-workers took my advice, and have become devotees as well. We took...

Harvest of the Month: Cabbage

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February gets a new Harvest of the Month this year — cabbage! This versatile vegetable prefers a colder growing season and is usually harvested in the fall. The cabbage heads can then be stored...

Married to a soup-er woman

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As faithful readers know, I’ve been on a bit of a soup kick lately. It makes for a great lunch and with the weather the way it’s been, I’ve enjoyed the warm comfort of...

Spicy, crispy, tender

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When I was a kid and we went out to dinner as a family, I would always order the chicken tender basket, regardless of the caliber of the restaurant. As an adult in my...

Let’s talk tacos

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You don’t have to wait for Taco Tuesday to roll around to enjoy a fun time out with your friends or family at Dos Mas in Oak Bluffs. There are all sorts of spots to...

Harvest of the Month: Potatoes

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This January we’re celebrating potatoes, a hearty and filling root vegetable that can be grown in the summer and stored all winter long. In our area, potatoes are usually planted in early spring and...

Why save the dip for parties?

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Everyone loves a good spinach and artichoke dip, including me. What’s not to love about an ooey, gooey dip packed with flavor and golden brown cheese melted on top? It’s a classic restaurant appetizer...

I Love Jan Buhrman Part II: A Christmas Story

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As a naval architect and marine engineer, my father traveled all over the globe, returning home with stories about the wonderful and sometimes unusual meals he’d enjoyed. My mother, the good wife, would duplicate...