Mollie Doyle

Keep it simple

My family and I are just home from a life-changing trip to India. We saw the Taj Mahal at dawn, tracked leopards at dusk,...

Culinary customs

Breakfast at the old Hebrew Center for an Israel bonds drive, 1989. —Courtesy M.V. Museum I met Bess Abrahams (daughter of Carole Cronig Abrahams of...

Wild things

There is so much to admire about Rebecca Randall Gilbert’s “Weedy Wisdom,” particularly because it was born out of community, curiosity, and a profound...

Meet the farmhands

Lately, as we settle into our mid-lives, Tina Miller and I have been talking about happiness and quality of life more than what we...

Home sweet home?

When I was a child, my ’70s Martha’s Vineyard food experience was essentially grilled Cracker Barrel Cheddar cheese sandwiches on Pepperidge Farm wheat bread,...

The Three Sisters Sing: A Recipe From a Decolonized Diet

I’m very late to the podcast party. It was only this summer that I discovered the delight of the form. During these less-traveled Covid...

In the Kitchen with Frank Williams

—Elizabeth Cecil Chef Frank Williams has spent the last seven hours in the Beach Road kitchen experimenting. “I love when the seasons change,” he says...

Picking up the Pace at Slough Farm

On a foggy spring afternoon, Katama’s Slough Farm is buzzing with activity.  It’s been a wild ride for the farm’s executive director, Julie Scott. About...

Gail Arnold Stirs up Some Condiments

One of the great pleasures of this year has been having my friend Gail Arnold around more. Gail is married to Islander Livingston Taylor,...

Chef Taste Test: It’s Not You, It’s Me

Truth: It is nearly impossible for me to follow a recipe. I generally use recipes and cookbooks more as inspiration boards than as specific...

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