Serve this as a dip, but use any leftovers on tomato sandwiches.
By Jan Buhrman
This simple purée with preserved lemons is a great dip for fresh vegetables. Serves 10
By Jan Buhrman
A professional chef shares recipes and tips for a successful oceanside feast, and reports that even a little rain doesn’t dampen spirits when dinner is paella cooked over a beach fire.
By Jan Buhrman
A working fishing village with front-row seats for sunset, Menemsha exerts an inexorable pull on lifelong Islanders and weekend visitors alike, a seemingly timeless place where vintage post card imagery coexists with gritty, wet reality.
By Jim Miller
Tended by one dedicated family for one hundred years, Shearer Cottage in Oak Bluffs has a rich history as a gathering spot for vacationing African Americans.
By Shelley Christiansen
There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin. Serves 10
By Jan Buhrman
Nudists are all around us, except that much of the time they dress like everybody else.
By Peter Dreyer
Time has never stood still for Rubin Cronig.
By Nicole Grace Mercier
“I drove down [to Martha’s Vineyard] with a friend and $7,000, which seemed like a fortune at the time.”
By Jim Miller
Recently renovated by architect Dudley Cannada, this whaling captain’s house combines an interesting past with modern amenities.
By Remy Tumin
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