Local Toasts
Here’s a very loose recipe — more like a set of guidelines — for making savory toasts.
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Summer Greens Salad with Grilled Steak, Shallots and Blue Cheese
Susie Middleton
Serving the salad on top of the grilled steak is a nice presentation. A local blue cheese like Bluebird from the Grey Barn and Farm is nice.
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A Reliable Guide to Steak 101, Reliably
Susie Middleton
Announcement: The topic for this week’s Off the Menu column is steak. Those of you who feel like you need to start laughing now, go ahead and get that out of the way.
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Sear-Roasted Striper Filets With Summer Tomato, Fresh Corn Dressing
Susie Middleton
This technique for cooking firm, white fish is a popular chef’s trick often used in restaurants, but it’s great for home cooks, too.
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Layered Zucchini, Tomato, Parmesan and Bell Pepper Tian
Susie Middleton
This tian (a Provencal gratin) has a lovely base of sautéed onions and bell peppers hiding underneath rows of tomatoes and summer squash.
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Chilmark Bouillabaisse
Bouillabaisse is a traditional French fishermen’s stew that’s usually served with crusty bread and a garlicky sauce called rouille.
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Honey Whipped Cream
Susie Middleton
Experiment with lighter and darker honeys to flavor your whipped cream.
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Spicy Peanut Sauce
Susie Middleton
This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge.
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Long-Cooked Pork Shoulder with Fennel Seed

One three-pound pork shoulder, preferably skin on and bone in
8 garlic cloves, peeled
3 tablespoons chopped salted anchovies
3 tablespoons fennel seeds
1 tablespoon dried chili flakes
2 tablespoons lemon zest
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

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Fennel Salad with Olive Oil and Lemon Juice
Chris Fischer

One fennel bulb, trimmed of stem
2 tablespoons good quality olive oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon salt
Fresh ground pepper

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