08.16.12

This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions. Serves 4

By Chris Fischer

08.16.12

With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Serves 4 to 6

By Chris Fischer

08.01.12

This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions. Serves 4

By Chris Fischer

08.01.12

Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark. Serves 10

By Chris Fischer

08.01.12

With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Serves 4 to 6

By Chris Fischer

07.26.12

Chef and farmer Chris Fischer invites people closer to the source of their food – in the down-to-earth setting of his Chilmark farm.

By Catherine Walthers

07.16.12

This is an easy dip to make and if you have any leftovers, use it as a spread for tomato sandwiches. You can substitute lemons or lemon juice when a recipe calls for preserved lemons, but if you do not have preserved lemons in your fridge, you are missing a lively ingredient that really gives dishes that added acid kick! Serves 10

By Jan Buhrman

07.16.12

This simple purée with preserved lemons is a great dip for fresh vegetables. Serves 10

By Jan Buhrman

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