Eating In

Chef Deon Thomas has perfected the art of using local whelks in place of the queen conchs of his Caribbean upbringing. With his new cookbook, you can too.

Instead of peeling, roast butternut squash halves and scoop out the delicious flesh and use it as a tasty ingredient in soups, pies, and more.

Ingredient-driven cooking means starting with what you have and building a smart meal around it.

What do you do with that basket of beautiful eggplant you've collected? Dice or slice, stir-fry or grill.

Kate Warner's bread CSA fuels an obsession with good bread—and toast recipes.

Butcher and Reliable Market Owner Bob Pacheco offers a guide to great steaks for the grill.

August is melon season – hot, sticky, and thirst quenching.

In Chilmark, a cook serves bouillabaisse to her old friend, who just happens to be a fish monger.


Eating In