Each month I write a story and related recipe for Martha’s Vineyard Magazine. I have free rein over the topic and have talked about everything from berry sherbet to imperfect tomatoes and desk lunches. Right now I’m working on a story about local venison – the hunting, butchering, and favorite family recipes using different cuts of the animal. I love talking to islanders about food and this column allows me to do that on a regular basis. In case you’ve missed them, here are my last three articles for the magazine. Each has a recipe along with it.


JULY – Martha’s Vineyard Magazine : Two Scoops of Summer (plus a recipe for Raspberry Sherbet)

AUGUST – Martha’s Vineyard Magazine : Second Act (plus a recipe for Salmorejo)

SEPTEMBER – Martha’s Vineyard Magazine : Thinking Outside the Lunchbox (plus a recipe for Lemon-Tahini Sweet Potatoes and Chickpeas)