Nantucket Today

Top Chefs’ Tips & Recipes

Chef Gabriel Frasca

Straight Wharf Restaurant is much like a ship. Walking through the dining room on a summer evening conjures the feeling of being on an austere ocean liner. People are dressed in fine...

Diet for a Small Planet

When it comes to dinner, we eat differently from how our parents and grandparents saw the evening meal. For them, dinner wasn’t really dinner unless there was meat, a starch and a vegetable, all distinctly...

Mezcal

What is mezcal? No, not mesclun, that’s a salad. And not mescaline, that’s a different thing all together. Mezcal won’t leave you stumbling through the desert in a hallucinogenic stupor.

Mezcal is an...

The Home Bar

Winter is coming, and as the days grow shorter and the nights get colder, the majority of the Northeast goes into hibernation mode. While there are still a number of local watering holes open for those...

Fill your Home with the Aromas of Holiday Cooking

Holidays on Nantucket are announced in a variety of ways. Decorations, indoors and out, will let you know what season’s being celebrated, whether it’s a pile of pumpkins placed casually but strategically...

Pouring the proper Pint

You can call it a pub, a tavern, a watering hole or your local dive. Pub culture is very important to a sense of place. It’s not just somewhere to have a drink, it’s a community, a bit of respite to share...

Luscious Lobster

Who doesn’t love lobster?

Often thought of as a summer treat at a seaside resort, clambakes, lobster dinners and lobster rolls are all part of a vacation by the sea. But lobster is available yearround,...

Native American: the Squash

Nantucket has its own variety of winter squash, which came to this island along the intersecting currents of history. The word squash is derived from the Narragansett Native American word askutasquash.

Cru for Cooks at Home

Erin Zircher may have grown up in the Midwest, raised on chicken dinners, but she has created a following for her New england coastal cuisine at Cru.

Now her fans have the opportunity to recreate some of...

Bryan Jennings

Tucked up in a crow’s nest-like office above triple eight’s distilling operation, surrounded by books on distilling and bottles of whiskey, bryan Jennings is doing some math. before he began working in the...