You could plunk down a good deal of money for dinner at the fancy Home Port restaurant in Menemsha, Martha’s Vineyard, a tiny fishing town known for its beautiful sunsets. Or you could enjoy the sunset as the families who have been coming here for years do: bring your beach chairs and wine and make it a picnic.

About that wine: don’t forget to buy it from Edgartown or Oak Bluffs, since they don’t sell it “up island,” which is completely dry due to some rather antiquated blue laws. But wait until you get to Menemsha to buy your dinner, or you’ll be missing out on one of the town’s main attractions. Larsen’s, half seafood store, half take-out shop, dishes out lobsters, clams and oysters just hours after they’ve been plucked from the sea. This market also acts as the wholesaler supplier to many of the seafood places on the island, so when you come here, you’re getting it at the source. Continue reading…

If there were a tequila version of rum punch, it would be the fabulous Jala-Piña cocktail at the Redhead. This restaurant may be known for chef Meg Grace’s knock-out fried chicken, but the bartenders are no slouches either. Here the pineapple juice is infused with jalapenos and mixed with silver tequila instead of rum. It seemed simple enough to make this cocktail at home, but when we first tried it, something was missing. Jalapenos, tequila, pineapple – what else?

If you are ever lacking a certain je ne sais quoi in a cocktail, chances are it’s bitters, the secret weapon of bartenders everywhere. The hint of Angostura bitters, which adds the scent of cloves and a touch of umami to a drink, is the additional connection between this tequila cocktail and rum punch. Though the Redhead infuses pineapple juice with jalapenos, if you’re making this drink on a smaller scale, it’s more practical to infuse the tequila: You can use it again for a cucumber jalapeno margarita. Continue reading…

What’s so difficult about making caprese salad? On the other hand, if it’s so easy, why do so many restaurants not deliver? This summer salad of tomato, basil and mozzarella is quintessential Italian cuisine: excellent ingredients simply presented. But it takes technique to get the flavors to blend just so on the plate – otherwise it’s just mozzarella and tomato that happen to be in the same vicinity.

We experimented with several methods to arrive at one luscious whole. As expected, it depends a lot on sourcing top notch tomatoes in season, but there are a few more tricks that can elevate the dish from good to great. Continue reading…

One of the tastiest trends this summer has been the proliferation of spicy cocktails. Proving that spice isn’t just for Bloody Marys, a number of Mexican and Latin-American bars and restaurants have upped the pepper content in drinks. Tequila is often the conduit, infused with anything from smoky dried ancho chiles to regular old jalapenos.

Cafe El Portal in Soho is a favorite hot-day hideaway that serves up a bracingly refreshing cucumber jalapeno margarita. The pepperiness makes it especially cooling on a 90-degree-plus day: this time, if you break out in a sweat, it will be for a good reason. We recreated the recipe at home. Keep more ingredients on hand – refill requests are almost guaranteed. Continue reading…

My friend Jib Girl served this clever passed dessert/hors d’oeuvre at a recent barbecue and was the envy of all the other cooks at the party. They may look like sliders, but they’re actually cookies assembled to look like mini hamburgers. Since they’re assembled from store-bought cookies and ingredients, they’re easy to make en masse for a crowd. Think of them as a very kid-friendly summer BBQ contribution.

Photo: Daniela Denaro

Be forewarned: Make this recipe once, and you may be asked to bring them to every party going forward. Continue reading…