Seaside Savor

It’s easy to understand why cooking is such a hot topic on Cape Cod, Martha’s Vineyard, and Nantucket. All around us there is a great land and sea buffet of superb choices for memorable dishes like Bay Scallops in Puff Pastry or Grilled Striped Bass with Herb Butter. When getting fresh seafood is as easy as a quick trip to the closest harbor for right off the boat lobster, fish, or scallops and farmers markets burst with fresh bounty grown just around the corner, it’s easy to see why Cape and Islands cookbooks are a flourishing business for both local and nation-wide booksellers. Judy Shortleeve, our food consultant, shares some recipes from Cape and Islands cookbooks that are easy to make and will leave that sweet taste of the seaside with you long after the last dish is licked clean.

Home Spring 2011
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