Food & Drink

SWEET & SAVORY

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Bartlett’s Farm pastry chef Devon Francis shares his recipe for tomato soup and carrot cake. TOMATO PECORINO SOUP INGREDIENTS – 4 cups of Bartlett’s…

FRESH TAKE

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One of Nantucket’s favorite downtown shops serves up much more than sandwiches. Charlie Merritt knows a thing or two about baptism under fire. When…

HAVIN’ A BALL!

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The Proprietors Chef Michael LaScola’s recipe for red lentil falafel. INGREDIENTS • 1 cup red lentils (soak in water overnight) • 2 tablespoons chickpea…

HOME PLATE

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The team at Lemon Press delivers home cooking directly to your door. Before the coronavirus pandemic descended on Nantucket, Lemon Press was scheduled to…

GROWTH POTENTIAL

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The newest name in award-winning wine has Nantucket roots. While the Nantucket Wine Festival might have been forced to postpone its annual bacchanal due…

MESSAGE IN A BOTTLE

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Nantucket’s campaign to eliminate single-use plastics launches this June. Evidence shows that more than ten million tons of plastics ends up in the oceans…

SWEET STUFF

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Private chef Kaity Farrell puts her own twist on an old-fashioned American classic with her Semolina Lilac Strawberry Shortcake. An old-fashioned American classic with…

STARRING ROLL

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Perfect for your family picnic, Cru’s Executive Chef Erin Zircher shares her secret recipe for legendary lobster rolls. INGREDIENTS 4 11⁄2-lb. live lobsters (makes…

TEA TIME

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Sharon Quigley thinks it’s high time to bring back high tea. While the Boston Tea Party may have garnered all the headlines, Nantucket’s history…