Tuesday, December 1, 2020

Eat & Drink

It’s all Greek to me

Many years ago, in the salad days of my culinary career, I worked in a restaurant owned by a Greek national named Kostas. He was one of those success stories that made you believe...

Harvest of the Month: Dried Beans

This week for Meatless Monday, consider including beans. Beans are packed with protein as well as fiber, iron, and potassium. Some popular varieties are black, pinto, garbanzo (chickpeas), blackeyed peas, lentils, and cannellini. Dried...

Winter on the rock got you down? Try Bad Martha’s in Falmouth

It may have taken a car ride, a trip on the steamship, and a call to Uber, but we made it to Bad Martha Farmer's Brewery, off the East Falmouth Highway. As much as...

Cool culinary finds

Chappaquiddick, our island off our Island, is home to Chappaquiddick Wood Co. and Zach Pinerio, who grew up spending summers fishing and hacking around Chappy with his three brothers. After attending the University of Vermont,...

The Roadhouse comes to the Ritz

It’s February on Martha’s Vineyard, and as the days begin to grow longer and the soft scent of spring greets me when I step out on my front porch in the morning, I yearn...

Dinner for 60

There were 60 lucky diners Friday night at the Martha’s Vineyard Museum, feasting on the scintillating flavors of Brazilian food in the glamorous setting of the Linnemann Pavilion, with music filling the air. The night...

Leftovers to the rescue

Last week I was looking through my fridge for something to cook for lunch. I spied the leftover noodles, and decided to make a pan-fried noodle dish, which became a quick and straightforward recipe...

Tips from a pro

Growing up on Martha’s Vineyard, I’ve gotten to experience all kinds of seafood dishes, and the unique savory dishes offered by the Brazilian community. One staple I’ve noticed when getting Brazilian food is chicken wrapped...

Pie guys

George, the pie editor The Saturday meeting of the Pie Guys — Brian Dowd and Lucas Thors, with a minor role for Rich Saltzberg — is all my doing. It all started with some boasting by Brian...

‘Real deal’ Indian food

Wednesdays just got spicier.  Indian Night is back by popular demand at the Barn Bowl & Bistro. The weekly special is the brainchild of manager Mike Sawyer and Chef Shivi Datta, offering diners fresh, authentic...

Harvest of the Month: Whole Grains

Get the new year off to a healthy start by incorporating more whole grains into your diet this month! A whole grain contains three parts — the bran, germ, and endosperm. Refined grains are...

Lingering by the Lagoon

Life’s a beach and then you die — or so the old saying goes. But at least at Beach Road you’ll die happy. Set amidst the sea oats in Vineyard Haven, overlooking the scenic...

Culinary curiosity

So how often have you gone to the library for dinner? Well, now you can every month, for the Oak Bluffs library’s new Cookbook Club. The smells wafted in from the program room, where we...

Stewing on the weekend

To me, soup is the culinary equivalent of freeform jazz. Beyond the basic structure of a recipe, there is always room for improvisation, and the end result is a testament to the power of...

Veggie-centric comfort casserole

I was feeling homesick for Central New York over the weekend, so I pulled out my old copy of Molly Katzen’s “The New Moosewood Cookbook” in search of some veggie-dense comfort food. The earlier...

Try this $4 recipe

The Vineyard specializes in gourmet and interesting foods. Culinary experiments are encouraged, if not demanded, all year long. While restaurants strive to new heights, however, so do their prices. So here we’re going to...

Look on the light side

It has been a great holiday season with tons of great food and cheer. It is now a new year, a new decade, and perhaps we should begin with a good cleansing start with...

Christmas quiche

Every year I ask myself two questions: Why do I only make deviled eggs at Thanksgiving? and Why do I only make quiche at Christmas? You would think that after 30 years of serious...

In 2019, we ate

The final few days of the year are here, rousing those inevitable moments of personal reflection. What did 2019 bring? What did it stir up? Can we reflect positively? Highs were met with lows,...

What a sweet tart

Kyleen Keenan shared a delicious chocolate tart with mashed raspberries and a pine nut crust recipe in the Summer 2019 Edible Vineyard, and we wanted to share it with you. When Keenan bakes, you...
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