Eating In

My nostalgia for flounder got me in a little trouble with fluke, but it's all good now.

When life gives you lettuce, make dinner.

Going a little gaga over baby vegetables isn't entirely irrational: they are easier to prep, hold together better in cooking, and have more assertive flavors.

We have a lot of July birthdays around here, which as far as I'm concerned is a great excuse for ice cream pie with homemade berry ice cream — and chocolate sauce, of course. I'm just saying, you know, if it were my birthday, that's what I'd want at the end of a long, hot, sandy, salty July day on the Vineyard.

Quick! What to bring to the potluck tomorrow? Deviled Eggs? Strawberry Rhubarb Crisp? Here's a whole collection of suggestions.

Facing the challenge of combining local ingredients (quickly — there are hungry mouths to feed!) can yield delicious results, like Clams Alla Griglia.

Apologies to Dr. Seuss, but sweet green peas are a much better match for ham than are green eggs.

At Grey Barn and Farm in Chilmark, you will soon be able to get freshly baked loaves to go with your Prufrock.


Eating In