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Mollie Doyle

Farms

Meet the farmhands

Mollie Doyle -
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...
Conversation

Home sweet home?

Mollie Doyle -
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,...
Recipes

The Three Sisters Sing: A Recipe From a Decolonized Diet

Mollie Doyle -
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...
Chef Profiles

In the Kitchen with Frank Williams

Mollie Doyle -
—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...
Farms

Picking up the Pace at Slough Farm

Mollie Doyle -
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...
Chef Profiles

Gail Arnold Stirs up Some Condiments

Mollie Doyle -
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 Profiles

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

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

Anne and Julianne Vanderhoop: Matriarchs of Aquinnah

Mollie Doyle -
Tina Miller and I sat down with Juli Vanderhoop and her mother Anne Vanderhoop on a sunny fall afternoon to hear their food story...
Friends & Family

Cooking with My Sister

Mollie Doyle -
My sister Erin Doyle is 47 years old and has a complicated relationship with the kitchen. She LOVES food. She helps to plant and...
Chef Profiles

Dream Food: When a chef cooks for you at home

Mollie Doyle -
Since our March Covid shut down, I have cooked nearly every meal, every day for my family. I’ve always cooked the majority of our...
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