Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs in this warm, savory dish. You...

It’s a sultry week in late August. One hot evening you find yourself staring at the basket of voluptuous, colorful eggplants you’ve collected from the garden or picked up at Ghost Island...

On Monday morning, I rode up to the fair grounds to retrieve my hall entries. I sneaked in the back, along Jane’s Fair Way, and as I turned down the dirt road, a posse of Cushing Amusement...

Lately I have been obsessed with bread — toast to be more accurate. Well, who am I kidding? It hasn’t just been lately; this problem has been going on for awhile. It all started when I...

The last thing Barack and Michele Obama did before leaving the Vineyard last summer was to have dinner at the Red Cat Kitchen on Kennebec on the way to the airport. Their first dinner out after...

This recipe, which I developed for Fine Cooking magazine many years ago, originally featured watercress. But you can use any combination of baby or small greens. Right now the heat is too much for...

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. Just because your...

Sear-Roasted Striper Filets 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. By searing the fish...

Why does striped bass taste so good? Here’s a clue: The other day I was up visiting charter captain Buddy Vanderhoop in Menemsha. He told me about a striper he caught last summer that weighed...

This tian (a Provencal gratin) has a lovely base of sautéed onions and bell peppers hiding underneath rows of tomatoes and summer squash. Cook the gratin long enough to reduce the juices; the crunchy...