Root Vegetables Two Ways
Susie Middleton
Roasted Parsnip Fries

These oven fries are delicious on their own with a little extra salt or you can add the lime-maple drizzle. If you have more than one pound of parsnips, use two large sheet pans instead of one. The parsnips will steam instead of roast if they are too crowded. One pound will just about fit on one large sheet pan and serve three people; use two pounds and two sheet pans to serve six. Parsnips come in unwieldy shapes so don’t worry about cutting perfect sticks; just aim to be as consistent as possible with thickness.

Serves 3 as a side dish

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Stuff this!
Tina Miller
Local shiitakes, leeks and sourdough bread star in a versatile turkey stuffing. By Tina Miller
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Stir-Fried Eggplant, Mushrooms, Corn and Peanuts and Lemon-Ginger-Soy Sauce
Susie Middleton
Eggplant, corn and peanuts are wonderful late-summer partners.
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All Hail the Mighty Eggplant
Susie Middleton
What to do when you find yourself staring at the basket of voluptuous, colorful eggplants you’ve collected.
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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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