FRESH TAKE
byPip & Anchor revolutionizes eating local on Nantucket. Although the health benefits of eating a local, seasonal diet have been widely touted, the day-to-day…
Food & Drink
SWEET SUMMER
byPrivate chef Annie Hauser shares her recipe for “Free the Glutens Carrot Cake”. FREE THE GLUTENS CARROT CAKE CAKE 1⁄2 cup virgin coconut oil,…
THE WORLD WAS HIS OYSTER
byNantucket celebrates the life of a true original, Stephen “Spanky” Kania. Attend just about any event on Nantucket and you’re bound to find a…
GO FISH
byChef Dan Shaw shares his recipe for za’atar halibut with local vegetables and seeded rice. HALIBUT & VEGETABLES Ingredients • 4 (6-8 ounce) portions…
TASTING NOTES
byBroaden your wine horizons with Alanna Lucas of Nantucket Wine & Spirits. Alanna Lucas was too young to see the first liquor store her…
RAW TALENT
byMaster shucker Rick Sorocco’s world is your oyster. According to bestselling author Malcolm Gladwell, becoming a master at your craft takes 10,000 hours. But…
THAT’S AMARE!
byN Magazine‘s new food columnist Chris Sleeper chows down at Via Mare. Since co-owners Andrea Solimeo and Taylor Oliver opened Via Mare in the…
LITTLE DUMPLING
byMirabai Perfas shares her recipe for pork and vegetable Big Hug dumplings. INGREDIENTS 1⁄2 pound ground pork 1 cup kale, finely chopped 3⁄4 cup…
USE YOUR NOODLE
by“Sushi Sean” Durnin rolls into winter with a new noodle shop on Surfside Road. In the face of one of the most challenging times…
RAISING THE BARCODE
byHappy Place’s Holly Finigan reinvents the restaurant guide with Flowcodes. Of all the industries that have been forced to reinvent themselves amid the coronavirus…