Food & Drink

FRESH TAKE

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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

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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

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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

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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!

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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

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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…

RAISING THE BARCODE

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Happy Place’s Holly Finigan reinvents the restaurant guide with Flowcodes. Of all the industries that have been forced to reinvent themselves amid the coronavirus…