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Make your dinner even simpler by adding some vegetables to the chicken roasting pan.

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Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down on a roasting rack before turning it over, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method at a high heat.

By Catherine Walthers

12.01.12

This gravy uses the defatted chicken juices and any bits left in the roasting pan after roasting a chicken. Before removing the chicken from the roasting pan, tilt the chicken and let any juices inside the bird flow into the pan. If you strain the fat, it’s healthier and you don’t sacrifice any flavor, which is in the juices and the brown bits at the bottom of the pan.

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Tarragon and chicken go together nicely, and you can make the sauce while the chicken is resting after roasting.

By Catherine Walthers

12.01.12

Home cooks have many options when preparing roast chicken, a simple and satisfying meal.

By Catherine Walthers

12.01.12

As the Martha’s Vineyard ferry departed Vineyard Haven during a January nor’easter, photographer Wayne Smith of West Tisbury tried to use a rainhood for his lens, but it was snowing and blowing so hard in his face, it wasn’t doing much good. “I was basically shooting through this little tunnelas the boat pulled out,” he says. “Something summer visitors never see or even consider.” For some year-rounders, snowstorms are a rare but welcome

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For the last thirty-five years, Jean Dupon has owned and operated Le Grenier at 96 Main Street in Vineyard Haven, serving French cuisine in the second-story restaurant and cultivating a devoted clientele. But now he’s ready to say au revoir to all that – the restaurant industry and its fifteen-hour days. “I’m sixty-nine years old,” he says. “It’s time to relax.”

By Erin Haggerty

12.01.12

Vintage hand-carved ducks appeal to hunters and folk art collectors alike.

By Nicole Grace Mercier

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