Liza and Fred Murrell had their eyes on a stately North Water Street home since they first discovered Martha’s Vineyard twenty-seven years ago. The Canadian couple and their young family established a ...

1. In a large saucepan (which has a lid), warm the oil over medium-low heat. Add the ¼ cup sliced shallots and a pinch of ...

It’s a happy house, singing a song of summer in vivid shades of orange, fuchsia, citrus green, persimmon, and yellow. The wide open porch and colorful wicker furniture beckon, promising cool breezes ...

Long before presidential limousines rumbled along dusty Island roads or visiting Hollywood celebrities were “packaged” for charity auctions, one of the movie industry’s most highly acclaimed actors ...

It’s hard to miss the Boch mansion on Edgartown harbor. Occupying 15 acres of prime real estate, the 15,000-square-foot home rises up at the shoreline like a beacon. And in many ways it is: with 214 ...

The beloved Islander, gone now from Vineyard waters for three-and-a-half years, got this writer thinking about the fate of Island ferries from decades past. Thirty years ago, the ferry Islander ...

No one involved could have imagined it. Not the workers trudging through the snow to begin construction of the new whaleship at the Hillman Brothers Shipyard in New Bedford in January of 1841, nor the ...

Getting a diagnosis of alpha-gal syndrome – an allergy to red meat (and often dairy) ignited by a bite from a lone star tick – means new challenges and more vigilance when cooking and eating. We’d ...

Fans of the Martha’s Vineyard Sharks come to cheer for the college stars on the field. But it’s the team behind the team that has truly beaten all the odds. When Matt Chamberlain – the all-smiles, all ...

On a bright but brisk Sunday afternoon, Margaret Gonsalves Oliveira pulled her car off a dirt road on the island of Chappaquiddick and tromped through the woods to a small clearing, where reside the ...

This is my all-time favorite fall dinner with bay scallops. It was inspired by a dish prepared by Chef Joe DaSilva when he was cooking at the Standby Café. The basil "sauce" is really just basil oil ...