At The Covington in Edgartown, the mushroom takes center stage.

Sweet strawberries, earthy beets, cool goat cheese, and a few great techniques.

With a loaf of crusty bread, this soup is all you need for a weeknight or Sunday supper.

Look for jumbo-lump crabmeat at the fish market to make these crab cakes, which will cook best if you make them ahead and refrigerate.

Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.

Chef Molly Levine uses mushrooms from MV Mycological for these delicious tacos, which also feature her chipotle sauce.

Crisp nutty nuggets of roasted cauliflower are like vegetable candy, and this flavorful salad is a great excuse to eat them for dinner.

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

This up-Island favorite is always comforting.

For perfectly cooked fish filets, try sear-roasting, a great chef's technique that works equally well for home cooks.