Super Bowl Snacks
The Patriots have made it to the Super Bowl. Most people who will be enjoying the game have it easy. Plunk in front of the TV on game day and enjoy a colorful array...
Grab some napkins for BBQ night
When you go out to eat, you don’t only want good food. You want atmosphere that makes it worth venturing out, especially in the cold. Luckily, Offshore Ale has both — and good beer,...
Bands, brews, and BBQs
Offshore Ale is hosting a weekly dine event for music, food and beer lovers. Catch it every Wednesday from 6:30 to 9:30 pm — a night of bands, brews, and BBQ. Every Wednesday the Oak...
Poetry on a plate at Slice of Life
Toward the end of the commotion of Circuit Avenue in Oak Bluffs, past the many shops and bars, sits a restaurant owned by two people, Peter and Jennifer Smyth, with some serious culinary gumption:...
Travel Channel features local chef Dan Sauer
The Travel Channel caught wind of one of our very own Island restaurants — 7a Foods. In early November, 7a owner and head chef Dan Sauer received an email from O’Malley Productions, the company...
Season’s eatings
The fall and winter months are made for baking. Not only do our schedules slow down, but life in general seems more quiet in the off-season. We retreat to our homes to recharge and...
The Black Dog for breakfast
Breakfast out at an Island spot on a Sunday is something I start to look forward to as soon as I’m getting ready to start the workweek on Monday morning.
This past weekend, I couldn’t...
Crepe escape at Nat’s Nook
There’s nothing like a good crepe to start the day. Or end it. That’s what makes the delicate pastry such a convenient meal choice. A crepe is the empty canvas with which you can...
Pho-nomenal flavors at Isola
The Vegetarian Pho is loaded with fresh vegetables and served in a delicious coconut broth. – Stacey Rupolo
My favorite thing about dining on Martha’s Vineyard is the unlikely combination of factors and circumstances that...
Making Kimchi and Kombucha on Martha’s Vineyard
Kimchi, turmeric fermented cabbage, and fermented spiced beets.
Most of us consume cultured and fermented foods — yogurt, sourdough bread, kimchi, and more — but the majority of home cooks here have never tried making...
