Food & Wine

Read about some of the best restaurants on the East Coast, from burger joints to five star dining, and discover inspiring new recipes every issue in our Seasonal Kitchen column.

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Treats for a Sweet Season

Three stories with giving at their center make an annual appearance in our house over the long holiday season: Charles Dickens’ “A Christmas Carol,” O. Henry’s “The Gift of the Magi” and Truman Capote’s “A...

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Saltwater Farming: Oysters

At first glance, the white building at the edge of Brant Point looks like any other harborfront structure. But inside, more than 50 million new lives are brewing.

For shellfish biologist Tara Reilly and...

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In a Pickle

When I called Marine Home Center looking for citric acid the other day, the voice on the other end of the line was kind, but firm.

“We do carry it,” she said, but added with emphasis, “but we stock it...

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Company of the Cauldron

A chef and a deliveryman stood in the kitchen of The Company of the Cauldron one morning in early June, just chatting the way people here do in those moments when the summertime has not yet demanded all...

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After a winter of demolition and collaborative high design, new owners Mayumi Hattori, Tanya McDonough and Ty Costa have recast the grande dame Club Car as a serene, airy, entirely modern place to eat and...

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Reinventing the Thrill of the Grill

I have a moderate to severe fear of grilling, or at the very least a post-traumatic wariness. At my first cooking job after college, I began as most young cooks do, on the hot and cold appetizer station....

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Bringing a Little Rome to Nantucket

It was a plate of prosciutto that convinced me. Our friend Andrea “Dre” Solimeo, longtime chef at Nantucket’s Ventuno, first teasingly suggested that Italians hold back from exporting their finest work and...

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Red Harvest

Nantucket’s two remaining cranberry bogs are monuments to the island’s agricultural past, tangible evidence of another time that have remained largely unchanged since before the Civil War.

Eleven years...

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Return of the Native

While on a summer break from the Culinary Institute of America in Hyde Park, N.Y., Nantucketer Ned Claflin invited his good buddy and classmate Jon Tancinco to spend some time with him at his parents’ home...

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JED STEELE:  Letting the GRAPE speak for itself

When making wine, it all boils down to the experience of the consumer for California winemaker Jed Steele.

“You never can forget the end-user. Some winemakers make wine for themselves, but I try to make...

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