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Ceviche: The Flavors of Corn on a Chip

Ceviche for me is a quintessential summertime dish. In June I was lucky enough to end up on a fishing charter with a bunch of chefs. We spent the morning catching striped bass and blues on a …

Living off the fat of the land

On a dirt road behind the Cisco Brewery is a big barn full of barrels of whiskey. Tucked back in the corner, in a small converted refrigerator, Randy Hudson has two venison hams curing. The night …

A Tale of Two Oysters

There is nothing new about oysters growing in Nantucket Harbor. Wild oysters along with other local shellfish were an important part of the diet of the indigenous Wampanoag Indians. Issues of The …

Summer Spritz

The Aperol spritz is everywhere this summer. It is a perfect summertime drink. It’s light and refreshing, and more importantly it is low in alcohol, making it a great drink to have at brunch …

C is for Chartreuse

Hidden away in the French Alps, Carthusian monks have been distilling Chartreuse since 1605. It isn’t much of a surprise, since it seems monks around the world have been distilling and brewing …