WOK & ROLL
byNantucket resident Noemi Zhong Capizzo brings an authentic taste of her native China to the island. When Noemi Zhong Capizzo left her hometown of…
Cooking
FALL DELIGHT
byPPX Events Chef Kyle Daley’s recipe for Nantucket bay scallops and fall hash. INGREDIENTS • 2 pounds Nantucket bay scallops • 4 cups medium…
LAST SUMMER
byFifty-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
byServe 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
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…
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,…
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…
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…
FRUIT PUNCH
byChef Jermaine Scarlett shares his secrets to fruit carving. Fruit carvings are a signature delicacy of Chef Jermaine Scarlett’s catering company, Nantucket Island Creations….