Orchards and Vineyards

On a crisp and sunny autumn afternoon, we donned our flannel and suede and headed west to Nashoba Valley Winery. An idyllic hilltop orchard nestled in the heart of Massachusetts' apple country, Nashoba's well-stocked wine shoppe, gourmet restaurant and breezy tasting room offers apple picking with a grown-up twist.

On Island Time: Three Days in Nantucket

Last Thursday's fall equinox marked the official start of autumn, but for us, like many, it is Labor Day weekend that signals the change of the seasons.  We savored the last days of summer on the island of Nantucket, a "wee elbow of sand" some thirty miles off the coast of Cape Cod.  Once known round the globe as the whaling capital of the world, her wind-swept beaches, charming cobblestone streets and storied maritime history have drawn visitors to her shores for nearly two centuries.

'Cream of Spring' Soup

Sweet spring onions, tender asparagus and Boston Bibb lettuce are blended into a velvety bisque that sings of the season.  Topped with a dollop of lemony crème fraîche, this rich yet bright-tasting soup makes the perfect first course of an elegant spring meal.

A Proper Getaway: Three Days in London

Like most proper Bostonians, I simply adore all things British – from ‘Love Actually’ to Burberry to a full English breakfast.  To celebrate my 35th birthday, we hopped across the pond for a special getaway weekend.  We've been binge-watching the Netflix drama ‘The Crown’ these days, and our itinerary, accommodations and attire embraced all that modern London has to offer while lending a stylish nod to a bygone era.

Autumn at the Ivies: Head of the Charles and Harvard Yard

It's fall in New England, and the trees that line the banks of the Charles River are ablaze in brilliant shades of copper, crimson and gold.  Each October, thousands of spectators line her shores for the Head of the Charles Regatta, the largest two-day boating race in the world.  We gathered with friends at Reunion Village to cheer the racers on, then headed cross the river to Harvard where we whiled away the last moments of a perfect autumn afternoon.

An Elegant Clambake

There's nothing more New England than a traditional Yankee clambake.  Historically cooked over hot coals in a pit dug in the sand, whole lobsters are steamed with sweet summer corn, soft-shell clams, a few new potatoes and perhaps some mussels to boot.  This elegant version offers a sophisticated twist on the classic recipes -- and best of all there are no bibs required!