Eating In

Keep it simple and fresh, and enjoy your family and friends.

Warmer weather means simpler eating and cooking -- and fresh Vineyard ingredients from farm stands and the farmers' market.

Let's get serious about our farm stand shopping!

I have just the thing for you to grill this Memorial Day weekend: Grilled Spiced Chicken Brochettes, inspired by tips I learned years ago from Boston chef Steve Johnson. I must admit, I was never really a kebab fan. Cumbersome to cook (why does everything spin around on the skewer?) with odd ingredient pairings that practically guaranteed over- or undercooking (those hunks of green pepper!), they didn’t wow me.

100 editions of the Cook the Vineyard newsletter, 175 years of the Vineyard Gazette — there's plenty to celebrate (deliciously) this May.

An ocean away, a small coastal town in France is not so very different from the Vineyard, especially when it comes to fresh ingredients. An American cook living in Cancale, France offers a menu of classics.

An American cook living in France offers a menu of classic favorites from her adopted hometown in Brittany, where the fishing and cooking culture is not so very different from the Vineyard.

Just in time for Mother's Day, all the good stuff, from fresh asparagus to handmade chocolates.

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Eating In