Every fresh fig deserves a little blue cheese and prosciutto. And your guests deserve this pretty appetizer. Let the easy appetizer season begin.

Cutting asparagus on the bias yields pretty pieces that cook quickly and evenly in a saute or stir-fry pan.

Atlantic sea scallops are here for us year-round, which any Islander in the depths of winter will tell you is a quality not to be taken for granted.

This is one of many egg specials that chef/owner Gina Stanley serves at the ArtCliff Diner in Vineyard Haven.