Eating In

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.

No wonder stripers make such delicious eating — in addition to feeding on crustaceans, they love eels, squid, mackerel and of course, smaller fish like menhaden.

This is not your mother's zucchini story. Loving summer squash, in all its beautiful varieties, is just a matter of cooking it right.


Eating In