Monday, January 24, 2022
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Eat & Drink

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...

Soup-er easy Vegetarian Cabbage Soup

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It’s soup season. There’s nothing like coming in after a walk through the blustery streets of Vineyard Haven to a piping hot bowl of soup for lunch. And there’s nothing more delicious than homemade...

Holiday bakers’ best

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There are a few commonalities within the human race that are historically universal. These are the elements that bind our species together, and create a sense of community in an otherwise combative world. Cookies,...

Magical dining

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It was Thursday evening, which feels a lot like a Friday night around the Times’ office, and some of the production staff were talking about going out to Oak Bluffs to try the new...

Slow and low

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The chicken Crock-Pot recipe was posted somewhere on Facebook, with a low-quality photo mashup of the four ingredients — boneless, skinless chicken thighs, Lipton French onion soup mix, Catalina dressing, and cranberry sauce. “That’s...

Cold night, hot vanilla

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Imagine my disappointment when I discovered last night that I’m not the only person who makes hot vanilla. I thought for sure I made up this well-loved family recipe, but alas, Google has yet...

Make the most of your toast

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Late one night, I was itching for a little post-dinner dinner. I was craving French toast. I had the ingredients, and decided I would make a couple of slices up for myself. When I...

Mandoline misgivings

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A while back I wrote about my fear of puff pastry; today I add to that list: the kitchen mandoline, that incredibly sharp apparatus that enables us to slice things so thin that you...

Harvest of the Month: Root Vegetables

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As the weather gets colder and fresh, local produce becomes harder to find. Root vegetables are my go-to to add veggies to a winter meal. Because they grow underground, they absorb lots of nutrients from...

Salvatore’s lives up to expectations

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Salvatore’s Ristorante Italiano is on my daily lunchtime walk through Vineyard Haven. Since the restaurant on Union Street opened a little over a year ago, I’ve been eyeing it for a date night with my...

Not your average tea shop

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Tansy Tea & Coffee is a new luncheonette in the Tisbury Market Place that’s taking a different approach to your everyday beverage and light bite. The colorful teas and tasty tidbits incorporate healthy and unique...

Let’s talk about kale

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I may have already let this slip, but I never tasted kale until I moved here almost 10 years ago. Guilty as charged. I have to say it was life-changing. You literally can do...

Harvest of the Month: Cranberries

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When you think of crops that Massachusetts is known for, cranberries are probably one of the first to come to mind. Cranberries require specific conditions to grow — acidic soil, a constant supply of fresh water, and a...

A wok in the park

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I love a good stir-fry; what I don’t love is coming out of the store with an armful of bags and an empty wallet. I find myself lured into putting about every veggie from...

Sweet ’n’ salty cakes

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When I was growing up, my mom taught me only a couple of things to cook. Mainly, she wanted to make sure I didn’t stick the butter knife into the toaster, or microwave the...

Harvest of the Month: Tomatoes

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Ten years ago, Island Grown Schools started a Harvest of the Month program to highlight a locally available seasonal crop each month in school cafeterias and grocery stores. The goal was to teach children,...

Filet mignon with a side order of biplanes

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I love a good breakfast place; there’s no better way to start the day. And recently I was meeting someone out at the Katama Airfield when I stumbled upon my new favorite breakfast place:...

Garden cake

We love cake of all kinds, so when summer intern Simone McGraw asked if we would be interested in a recipe for red velvet cake made with beets and buttermilk, we said, “Sure!” Little...