Fresh sorrel leaves have a tangy, slightly sour flavor that complements fish and cream sauces.


Island lamb is often available at farms such as Allen Farm and Mermaid Farm in Chilmark.


What a professional landscaper can do in her own backyard – and in her kitchen: West Tisbury’s Susan Feller shares her vegetable garden know-how and some recipes using cucumbers, sorrel, mint, and more.

By Liz Bomze


Here’s the inside story on enjoying shellfish from Vineyard waters: everything from where to find them yourself – either in the water or at a fish market – to how to whip up some delectable dishes that are sure to please the seafood lovers in your life.

By Catherine Walthers


Fresh chunks of lobster with summer corn and tomato make a colorful and tasty risotto.


Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.


This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.


Twenty-five years ago, Island builder/ developer Peter Rosbeck of Edgartown came up with a very Vineyardy business idea: He would produce a home-grown sparkling water blended with a touch of natural grape flavor.

By Karla Araujo