An 1873 Vineyard Haven home holds fast to its historic charm while accommodating contemporary taste and ways of living.

Fishing rods sprout from beat-up trucks. Human cormorants line the Menemsha Harbor jetties. Caps with a distinctive striped bass logo are the prevailing fashion. The signs are unmistakable for those ...

Getting a diagnosis of alpha-gal syndrome – an allergy to red meat (and often dairy) ignited by a bite from a lone star tick – means new challenges and more vigilance when cooking and eating. We’d ...

Some people prefer the fireworks, the Agricultural Fair, or a sun-scorched, physically punishing day riding the surf at South Beach. I like the Perseid meteor shower. Each year it puts on a show for ...

Little parchment packets of seafood are dramatic crowd-pleasers for each guest to open up at the table. Get ready for the “oohs” and “aahs” as the steam billows out revealing the best of the Island’s ...

This is really more of an idea than a strict recipe – something to do on a weeknight to use that extra squash. I made a small batch for just the two of us, but you could easily scale this up. For ...

Carla Cooper still remembers the day her life changed. It was in July of 2023, and Cooper, an Island ecologist, was in Menemsha when she ordered a hamburger and soft-serve ice cream. About two hours ...

These simple, comforting lamb meatballs, dotted with creamy feta from Mermaid Farm in Chilmark, are one of Kaila Allen-Posin’s go-to midweek dinners for her family. They’re fun (and only just a little ...

The Name: Kittiwake III. “I do not change the names of boats.” The Boat: Twenty-six-foot bass boat originally built of cedar on oak by Erford Burt at Burt’s Boatyard in 1952. The boatyard is now ...

This ragout recipe was first published in my cookbook, Simple Green Suppers, and these days, I'm making this - or variations of it - more often as I try to incorporate meat-less meals into our week.

This is not a traditional thin Yankee beef stew. I like a rich gravy surrounding my slow-cooked tender meat, so my recipe is more like a cross between a classic French daube (with plenty of red wine) ...

I’ve been a fan of cabbage soup ever since I first had it at a Ukrainian restaurant (“The Uke”) in Fall River, Mass., years ago. It is incredibly comforting, and it doesn’t hurt that cabbage is such a ...