Category Archives: Recipes/Cookbooks

Striped Bass with Lobster Sauce

Hungry Native Martha's Vineyard Food Blog Striped Bass with Lobster Sauce Beach Plum Cookbook

The Beach Plum Inn has been a fixture on the Vineyard dining scene since opening in the 1950‘s.  In 1977, The Beach Plum Inn Cookbook was published, adapting some of the Inn’s best recipes to the home kitchen.  One of our favorites is the  Striped Bass with Lobster Sauce, as it combines two great local...

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Savenor’s ~ Cambridge

Hungry Native Martha's Vineyard Food Blog Cambridge Boston Savenor's Wild Exotic Meat ©

Located at 92 Kirkland Street in Cambridge Massachusetts, Savenor’s market has been supplying customers with fresh cuts of meat, exotic game and gourmet items since 1939.  Although they also offer cheeses, pasta and various groceries, Savenor’s is at heart, a neighborhood butcher shop. The Cambridge store is perhaps best known for suppling Julia Child with...

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Homemade Duck Jerky

Hungry Native Martha's Vineyard Food Blog Duck Jerky Raw ©

One of the gifts we received this Christmas was a food dehydrator from KD’s dad.  We’d been wanting one for a while, and decided to put it to use right away.  While there are many things that one can do with a dehydrator, this time we went with the obvious, and made some jerky. We...

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Homemade Apple Cider

Hungry Native Martha's Vineyard Food Blog Brewing Apple Cider ©

While Team Hungry Native has dabbled with brewing beer before, we’ve never attempted to make our own hard cider.  After doing a bit of research, and finding out how simple the process was, we kept telling each other that we had to give it a shot one of these days.  This idea sat on the back burner...

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Quahogs aka Hard Shell Clams ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Clams Clamming Quahogs

One of the advantages to living on Martha’s Vineyard is access to some of the world’s best and freshest seafood.  While we have some fantastic fish markets on the Island, it’s just not the same as getting out there and harvesting your own ingredients. Quahogs are a type of hard clam usually found buried in...

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Pecan Thumbprint Cookies

Hungry Native Martha's Vineyard Food Blog Fine Cooking Cookies Thumb Print Pecan Local Jelly Jam

For whatever reason, “thumbprint” jelly cookies seem synonymous with the holidays.  We’re not sure where or when this tradition started, but it seems that everyone has their own favorite recipe for them. KD favors a recipe from Fine Cooking for Pecan Thumbprint Jam Cookies.  Pre-heat your oven to 350 degrees and start by whisking together...

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Flaming Homer

Hungry Native Martha's Vineyard Food Blog Flaming Homer Moe Simpson's Fox Cocktail Drink ©

A few weeks ago, we tried our hand at making Beach Plum cordial.  The results were decidedly medicinal, producing something that for all practical purposes, tasted like cough syrup.  That said, we weren’t quite ready to give up on the concoction, so we went looking for weird cocktail recipes that called for cough syrup or...

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Chocolate Cherry Stout Skull Cake

Hungry Native Martha's Vineyard Food Blog Skull Cake Cherries Martha Stewart Chocolate Stout Beer Cake ©

This past weekend, the Hungry Native team was charged with bringing dessert to a meeting of our local beer club.  We wanted to make something using beer as an ingredient, so we decided to try this Moist Chocolate-Cherry Stout Cake with Dark-Chocolate Glaze.  Although we’re loath to endorse anything Martha Stewart related, a friend of...

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Autumn Olives ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Russian Autumn Olives Invasive Chutney ©

Often considered an invasive species in the States, Elaeagnus umbellata, or Autumn Olive, is native to eastern Asia.  Also known as Japanese Silverberry, they have specialized “nitrogen-fixing” root nodules that allow the plant to thrive in poor soil.  They are sometimes used as a “nurse” tree, to help prepare soil for more desirable species, like...

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Beach Plum Cordial ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Beach Plums ©

Prunus Maritima, commonly called the Beach Plum, are native to the East coast of the united states, ranging from roughly Maryland to Maine.  This shrub handles cold temperatures well and is salt-hardy, growing well in full sun and well drained soil. All this makes for a plant that is right at home growing along the...

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False Albacore ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog False Albacore edible © 2012

If you are into light tackle fishing, Martha’s Vineyard is hard to beat, especially in September and October when the local waters are invaded by large schools of hard charging “Little Tunny”, a fish more often referred to as “False Albacore” or more simply, “Albies.”  As we mentioned in our piece on the Martha’s Vineyard...

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Zucchini Bread

Hungry Native Martha's Vineyard Food Blog Zucchini Bread ©

When grown in temperate climates like ours, zucchini can be incredibly prolific, leaving the home gardener wondering what they are going to do with all of them.  We’ve all heard the stories of people locking their car doors just to stop their “generous” neighbors from depositing unwanted (unloved?) zucchini on the back seat.  The internet...

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Smoked Bonito ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Bonito Fishing ©

The Atlantic Bonito, Sarda sarda, is a member of the Scombridae family, which includes tunas and mackerels.  These fast, streamlined predators are identified by series of longitudinal stripes across the back.  They usually arrive in Vineyard waters sometime in July and can stick around until mid to late October.  Highly prized by local anglers for...

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Periwinkles ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Periwinkles Foraging ©

The Common Periwinkle, Littorina littorea, is a type of sea snail found in the Northern Atlantic Ocean.  While they are native to European coastlines, they are now found in abundance along the Eastern shores of the United States and Canada. It isn’t clear how periwinkles were introduced to the New World, the most common theory...

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Rose Hips ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Rose Hips Rosa Rugosa Harvesting ©HungryNative.com2012

The beach rose, or rosa rugosa, is a frequent sight on the Vineyard.  Originally from Asia, it is called “hamanasu” in Japan, a name that roughly translates to “shore eggplant.” It generally grows close to the ocean, along sand dunes and beaches, lending it the nickname of “saltspray rose.”  Because of its hardiness, the plant...

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Portuguese Kale Soup

Hungry Native Martha's Vineyard Food Blog Portuguese Kale Soup

The Portuguese Feast (Feast of the Holy Ghost) got us thinking about “Sopa”, specifically Portuguese Kale Soup with linguica.  Kale seems to be a hot ingredient these days, with everyone sharing recipes for kale chips and touting the leafy green as a superfood.  In South Eastern New England kale didn’t need to be rediscovered, as it...

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Bluefish Tacos

Hungry Native Martha's Vineyard Food Blog The Bluefish Cookbook Greta Jacobs Jane Alexander

Here on the Vineyard, we’ve been experiencing textbook July weather, sunny and hot.  Correspondingly, the water temperature have been steadily rising, sending the Striped Bass searching for cooler waters.  The Bluefish however, remain, roaming the Island’s coast, devouring bait and lures with equal enthusiasm. The only problem is what to do with all of them,...

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Smoked Bluefish Paté ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Bluefish Fishing Edgartown Smoked Pate Paté

The Bluefish, or Pomatomus saltatrix is the only member of the Pomatomidae family, and a popular gamefish in New England.  They generally inhabit the water surrounding Martha’s Vineyard from May through October, retreating southward and offshore as water temperatures drop in the fall.  Equipped with a mouthful of sharp pointed teeth, bluefish are well known...

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Black Sea Bass ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Black Sea Bass Atlantic Fish

Here on the Vineyard, when people mention the word “Bass”, they’re usually referring to the Striped Bass, or “Striper”, a fish known for its size and fighting abilities in addition to being excellent table fare.  For our money however, the most delicious bass in these waters is the Black Sea Bass, or Centropristis striata, actually...

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Lobstering on Swan’s Island, Maine

Hungry Native Martha's Vineyard Food Blog Swan's Island Maine Lobster Lobstering

Growing up on Martha’s Vineyard, KD was part of a tight circle of friends, among them sometimes Hungry Native guest corespondent JHS, and their mutual friend, SR.  SR now lives on Swan’s Island, Maine, an island roughly the same size as Martha’s Vineyard, but has a year-round population of only about 350 residents, which swells...

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Squidding on Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Squid Squidding Jigs Fishing Edgartown

On the Vineyard, Long-fin Squid (loligo pealei) usually start showing up sometime in April or early May.  While their arrival this spring might’ve been a tad early, the real surprise has been their numbers, this may go down as the best year for squidding on Martha’s Vineyard in the past 50 years. Because of how...

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Felix Neck Foraging Class

Hungry Native Martha's Vineyard Food Blog Felix Neck Foraging Class Mass Auduban

A couple weeks ago, the Hungry Native team attended a Wild Edibles class taught by Suzan Bellincampi, of Felix Neck Wildlife Sanctuary.  The class started at Felix Neck’s Nature Center, where Suzan had prepared handouts detailing our activities for the day, as well as a varied selection of books on the subject of foraging. She...

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Pork Ribs and Whisky Stones

Hungry Native Martha's Vineyard Food Blog Pork Pig Ribs Peanut Butter Spare Ribs

This Patriot’s Day, we decided to take advantage of the gorgeous weather and fire up the grill, because what’s more patriotic than some barbecued ribs?  We went with a rack of spare ribs as well as a few racks of baby back ribs. Peanut butter isn’t what usually springs to mind when someone says, “ribs”,...

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Wild Hibiscus Flowers in Syrup

Hungry Native Martha's Vineyard Food Blog Wild Hibiscus Flowers Syrup

Hungry Native headquarters recently received a package compliments of the Wild Hibiscus Flower Company in Australia, a jar of their whole hibiscus flowers in syrup.  We’ve seen plain hibiscus flowers used as a garnish in salads, and the dried flowers are often used to make herbal teas, like Celestial Seasonings’ Red Zinger or South America’s...

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Wampanoag Cooking Class

Hungry Native Martha's Vineyard Food Blog Venison Stew Journey Cake ACE MV Wampanoag Cooking

ACE MV (Adult and Community Education of Martha’s Vineyard) got its start in July of 2008, offering its first classes in October 2008.  The wide variety of classes is a testament to the diversity found on MV, with offerings that run the gamut from basic accounting, to understanding the I Ching, and everything in-between.  Some...

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Molecular Gastronomy Kit

Hungry Native Martha's Vineyard Food Blog Molecule-R Molecular Gastronomy Kit

“Molecular Gastronomy” is a fairly recent term, coined in 1988 by NICHOLAS KURTI, an Oxford chemist, and the French INRA chemist, HERVE THIS.  Although it was originally applied to studying the science behind cooking, it is now commonly used to describe certain cooking techniques and sometimes an entire style of cuisine.  This is, of course,...

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Boxberries ~ American Wintergreen

Hungry Native Martha's Vineyard Food Blog Boxberry Boxberries Teaberry Teaberries Wintergreen Checkerberry

Known as boxberry, teaberry, and checkerberry (among others) Wintergreen is a low-lying shrub with waxy green leaves and small, bright red berries.  Native American tribes used the leaves to brew a tea to treat colds and flu, and used them in poultices.  The early American Colonists made use of the leaves as substitute for tea,...

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Hungry Native Martha's Vineyard Food Blog Sauerkraut

During World War I, British soldiers began to use the word “Kraut” as a derogatory term for Germans, presumably in referencing their love of sauerkraut.  In fact, during the war, many American sauerkraut producers decided to re-named their product “Liberty Cabbage”, long before anyone had ever heard of “Freedom Fries”.  EA’s grandfather was born in...

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The Ward 8

Hungry Native HungryNative Martha's Vineyard Food Blog Ward 8 Boston Rose's Grenadine

KD’s grandmother, RB, doesn’t usually order a cocktail when out for dinner, but when she does, she orders a Ward 8. While there are a few competing theories floating around on the internet, it’s generally accepted that The Ward 8 was invented at Boston institution Locke-Ober, in 1898. The lore is that it was created...

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Pho Bo ~ Vietnamese Beef Noodle Soup

Hungry Native Food Blog Martha's Vineyard The Egg Roll Lady Chef Thi Khen Tran

Pho, a kind of noodle soup, has seemingly become the the poster dish for Vietnamese cuisine in America.  Websites are full of posts about where one can find “the best” Pho in any particular town, with people passionately defending their favorites. It’s hard to say why this one dish resonates so well with american taste...

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Roast Goose… from Scratch

Hungry Native Martha's Vineyard Food Blog Canadian Geese Goose Plucking Dressing

Warning! Graphic Content. In this post we pluck, dress and cook a goose so there is a lot of blood and guts. You have been warned. This past week, we received an unexpected phone call here at Hungry Native HQ.  Our friend (and sometime guest correspondent) DW had an interesting question for us.  Nelson Sigelman,...

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Chestnut Salad

Hungry Native Martha's Vineyard Food Blog Chestnut Salad

When thinking about seasonal ingredients, we realized that neither one of us had ever made anything involving chestnuts.  So we set out to change that, using this recipe from Epicurious.  Before we could start on the salad, we first had to roast the chestnuts.  The initial step is scoring the outer shell of the nut, ...

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Buck Eyes

Hungry Native Food Blog Martha's Vineyard Buck Eyes Buckeyes Candy

One of KD’s Christmas traditions is making candies with her grandmother, ED and sister, AG.  ED, who will be 92 years old this January, loves to cook.  For the holidays, she usually makes a few types of fudge, including chocolate, peanut butter and penuchi, as well as these “Buck Eyes”, also referred to as “Buffalo...

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Oyster Soup ~ Vittles for the Captain 1941

Hungry Native Martha's Vineyard Food Blog Oyster Soup Recipe

Here at Hungry Native, we’re always on the lookout for interesting old cookbooks, particularly if they’re from this region.  Vittles for the Captain: A Cape Cod Cookbook was published in 1941, by the Modern Pilgrim Press in Provincetown, MA. Compiled by Harriet Adams, with historical and sometimes really funny comments by N.M. Halper, it is...

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Mole Crabs ~ Martha’s Vineyard

Hungry Native Martha's Vineyard Food Blog Mole Crabs Sea Cicadas

Andrew Zimmern of Bizarre Foods fame has made his name eating food that most westerners would run screaming from.  In one episode, he visits Phuket, Thailand and eats a small crustacean called “Sea Cicada” by the locals.  They are apparently found only on certain Phuket beaches and are considered something of a delicacy when fried. ...

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Pork Katsudon

Hungry Native Martha's Vineyard Food Blog Japanese Pork Katsudon

Years ago, KD and her friend NC spent a couple weeks traveling around Japan.  In between trying to figure out where they were staying and how to get there, they had to try to find sustenance.  While trying unfamiliar foods can be great fun, there is something to be said for knowing that you are...

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Bay Scallops ~ Martha’s Vineyard

Hungry Native Bay Scallops Shucking Raw Martha's Vineyard

This past weekend we received a call from KD’s dad.  He had been out scalloping that morning and had done quite well, even offering to give us some, provided that we shuck our own.  Although neither of us had actually shucked a scallop before, we jumped in the car and drove over, because, hey, free...

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A Treasury of Great Recipes

Hungry Native Martha's Vineyard Food Blog Vincent Price

A few weeks ago, while watching a Vincent Price Bio (KD is a big fan) we learned that he and his second wife Mary had put out a cookbook in 1965.  With Halloween approaching, we figured this would be the perfect source for a couple spooky recipes. We searched through the book, looking for suitably...

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Chickpea and Pigs Feet Stew

KD found these pigs feet while shopping at the grocery store and decided to bring them home because they were “so pink and cute”.  This left us with the dilemma of what the to do with these things.  Remembering that we had sampled a tasty pigs foot stew in Puerto Rico at Wilo Benet’s restaurant...

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Chicken Liver Paté ~ Savory or Sweet

Chicken Liver Paté Reliable Martket Martha's Vineyard

Here at Hungry Native, opinions on chicken liver paté vary.  KD really loves the stuff, while EA usually tries to avoid it.  After a few less than successful attempts at making paté at home, and some bad restaurant experiences, KD has discovered two different recipes that have worked out well, and left friends and family,...

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Tilton’s Glory ~ Island Cook Book 1924

Island Cook Book Martha's Vineyard 1924 Hospital

KD came across this cookbook while looking through her grandmother’s bookshelf. It belonged to KD’s great-grandmother, Rosalie Tilton Spence, daughter of famous schooner captain Zeb Tilton.and his wife, Edith Mayhew.  It was published in 1924, “for the benefit of the Martha’s Vineyard Hospital”, which first opened in 1922. Carefully thumbing through the tattered, coverless book,...

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