Food & Drink

LAST SUMMER

by

Fifty-Six Union marks the end of an era next month. In this age of COVID-19, news of a restaurant closing has become tragically commonplace….

ON A ROLL

by

Serve up some lobster rolls this September… TOPPER’S style. TOPPER’S LOBSTER ROLLS Serves 4 TO MAKE THE LOBSTER SALAD • 1 1⁄4 pounds lobster…

FRESH TAKE

by

Pip & Anchor revolutionizes eating local on Nantucket. Although the health benefits of eating a local, seasonal diet have been widely touted, the day-to-day…

SWEET SUMMER

by

Private chef Annie Hauser shares her recipe for “Free the Glutens Carrot Cake”. FREE THE GLUTENS CARROT CAKE CAKE 1⁄2 cup virgin coconut oil,…

GO FISH

by

Chef Dan Shaw shares his recipe for za’atar halibut with local vegetables and seeded rice. HALIBUT & VEGETABLES Ingredients • 4 (6-8 ounce) portions…

RAW TALENT

by

Master 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!

by

N 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

by

Mirabai 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…