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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Savoring the remains of the day

There is no better pick-me-up at the end of the day than a cup of steaming-hot tea. Whether coming in from a brisk walk with the dog at Sanford Farm, where the winter wind has whipped your cheeks red, or...

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A Taste of Marrakech

It took every bit of mental strength to resist the temptation to turn my "Shopping in Marrakech" (The Little Bookroom, 2009) book into an "Eating in Marrakech" guide. Even so, I managed to mention several...

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Local Harvest

By late October the harvest from the fields is largely done. But on Nantucket, two crops indigenous to the island are harvested beginning in October: scallops, for those with recreational licenses, and...

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Nantucket’s Sweetest Crop

As iconic as the island’s rich whaling history and well-preserved architecture, the Nantucket bay scallop is recognized around the world. It’s prepared in the kitchens of five-star restaurants, and...

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Creating a Cookbook

“I need coffee,” was Ron Suhanosky’s customary way of greeting me when he arrived at my apartment on the mornings that we worked on “Pasta Sfoglia,” the cookbook he and his wife Colleen authored with me....

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Soup ’n Sandwich

Having a career that combines passionate home cooking with food writing makes me thrilled to be plying my trade during a culinary age in which creative and talented professional chefs are constantly...

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Putting Summer By

August is Nantucket’s most glorious month, the ripe peak of summer. Growing up on the island, it felt deliciously long, By August, the braided white rope bracelets that we’d slipped on in June were...

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Corazon del Mar

The bright orange walls, Mexican folk art and Frida Kahlo-inspired decor of Corazon del Mar are a far cry from the subtle sophistication that was Water Street, the restaurant that occupied this space until...

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Savor Nantucket

Church cookbooks tend to be homely little tomes: spiral-bound collections of recipes from churchgoers, compiled to raise a few dollars to help support the church’s mission and often its operating fund. more

One of the Best

Ray Coursen did not have the kind of culinary or oenological upbringing that would have tabbed him for a future as one of the top wine producers in California’s fabled Napa Valley.

He grew up on his...

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