By Chef Julia This cookie recipe has a special place in my heart … and my kitchen. I originally taught it during my time at Le Cordon Bleu, and it never failed to win over even the most refined palates. These cookies strike a beautiful balance: the hearty chew of old-fashioned oats, the sweet creaminess…
Island Voices, July 2025, Recipes
Boat-Baked Bread
By Suzanna Leigh It was the summer of 1999, and we had just set the anchor in Longbranch, a little bay in the South Sound. We hadn’t taken the sails down yet when a gust of wind caught the mainsail and nearly sailed us into an odd collection of boats rafted together. The anchor held,…
July 2025, Recipes
The Island Epicure – Marj Watkins Is Retiring
By Suzanna Leigh and Marj Watkins Editors Note: We at the Loop thank Marj Watkins for her many years writing The Island Epicure and sharing recipes and her life in these pages. Best to you, Marj! Marj: Now that I am 100 years old, I think I will retire. Suzanna: Have you enjoyed writing “The…
June 2025, Recipes
Island Epicure – The Boy Who Lived Under the Bridge and a Trout Recipe
By Suzanna Leigh and Marjorie Watkins These days Marj’s words come slowly and painfully, as she sometimes tells us a story she has told many times before, and sometimes a new one. Today, she told us about a boy she knew who lived under a bridge. It was back in the Depression days. He lived…
June 2025, Recipes
McSheehy’s Disappearing Summer Pasta Salad
By Dr. Slade McSheehy In our house, no graduation party is complete without a big bowl of McSheehy’s Disappearing Summer Pasta Salad. It’s perfect for large groups, forgiving on ingredients, and pairs well with speeches, sunburns, and proud tears. Guaranteed to vanish faster than your last free weekend in June. Ingredients: 1 lb rotini or bowtie…
Island Resilience, May 2025, Recipes
Mayo is Magic
By Marc J. Elzenbeck For decades I thought mayo was the province of professionals and was too intimidated to try my hand. But looking at store shelves full of white stuff made with industrial oils at $10 a jar provided the final oomph. (What is a canola? Where does it grow?) Turns out, mayonnaise is…
May 2025, Recipes
Island Epicure – A Mideastern Dinner
By Suzanna Leigh and Marj Watkins “I am getting to be an old lady all wrinkled up,” Marj frowned, as I handed her a cup of tea. It was the day after Easter Sunday, traditionally a day our extended family gathers together for feasting and visiting. Mom loves having her family around, but only my…
April 2025, Recipes
Casserole …
By Megan Hastings The definition of a casserole is “a kind of stew or side dish that is cooked in the oven” … Ok, that is a wide berth of genres. But let’s talk about the best of the best. First, I’d like to say, I have always been a sucker for a casserole ……
April 2025, Recipes
Island Epicure – Easter
By Suzanna Leigh Resplendent in a blue brocade robe she brought back from the Orient, Marj presides over Easter dinner. A widow now, she is the matriarch who sits at the head of the table and blesses the food. “Lord of the Universe,” she begins, “Thank you allowing us to live in this beautiful place.”…
March 2025, Recipes
Cranberry Chutney with Ginger and Orange
By Chef Julia This chutney is a vibrant blend of tart, sweet, and warm flavors that bring depth to any dish. The cranberries provide a tangy base, while fresh orange zest adds citrusy brightness, and ginger lends a subtle heat that enhances the chutney’s complexity. Its rich yet refreshing taste makes it an ideal accompaniment…