The story of Vineyard food in 2024 was decidedly flaky. And a little bit fishy.

Pasta architect Dan Pashman talked at a Cook the Vineyard event about how he invented cascatelli, a new pasta shape.

After a lunch of fried chicken with blueberries, peaches, black-eyed peas and honey at the Vineyard Gazette Media Group Cook the Vineyard event on Tuesday at Atria restaurant in Edgartown, two Black culinarians redefined the meaning of food writing.

Acclaimed cookbook authors Bryant Terry and Nicole A. Taylor join Dawn Davis, editor in chief of Bon Appetit and Epicurious, on Tuesday, Aug. 2.

Just as soon as I planned my annual August grab-bag menu challenge, the refrigerator broke. The same day a long-awaited new water heater showed up, along with the installer, who regretted to inform us we’d be without hot water for a day (or two, as it turned out). Our internet and cell service, both of which had been heading towards oblivion all summer, were threatening to expire altogether. This made contacting the fridge repair folks difficult. When the smoke signals finally got through, the message back was clear: You’re on a very long waiting list.

Cook the Vineyard, a free weekly newsletter and website celebrating the food culture on the Island, will make its debut on July 3.

Five Island cookbook authors and three photographers anchored the fourth annual Cook the Vineyard event this year.

Food photographers will join cookbook authors at this year’s Cook the Vineyard event, held on July 17 from noon to 2 p.m. at Lola’s in Oak Bluffs.