12.01.10

One family’s take on raising chickens at home and eating fresh eggs.

By Elizabeth Bomze

12.01.10

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

12.01.10

This egg salad is a lunch staple for them, and one that they serve at Cutty’s, their recently opened sandwich café in Brookline.

12.01.10

As with the rest of the menu at the Sweet Life Café in Oak Bluffs, the dessert offerings change from time to time, but this rich, lavender-scented custard with a bronzed, crackly top is a mainstay.

11.01.10

One thing you should know: Sweet potato oven fries, though they’re addictive and delicious, do not get crispy.

By Susie Middleton

11.01.10

There’s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary.

By Susie Middleton

11.01.10

You might be accustomed to roasting acorn squash in halves or quarters, but it’s easy to quick-roast it by cutting it into pretty rings or half-rings.

By Susie Middleton

10.01.10

Susie Middleton teaches an easier, faster, and sweeter way to roast fall and winter vegetables in her first cookbook: Fast, Fresh & Green.

By Catherine Walthers

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