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Paul W. Bagnall

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Let the batter sit a bit

A few weeks ago, I signed up for an account at allrecipes.com for inspiration on trying new dishes. One of the first notifications I...

French rice salad for when you’re on the go

Perhaps one of the most straightforward and flexible recipes I have tried is rice salad. Hot or cold, oil or vinaigrette, veggies or meat...

Fearless Fashion Show reveals Island chic

Music poured out of the speakers at the Vineyard Arts Project as the models walked between the rows of chairs to present the latest...

‘Its voice is its whistle’

Updated Sept. 26When Steamship Authority (SSA) steamboats leave port on Martha’s Vineyard, the sound of the whistle echoes across the harbor with the voices...

When the grilling’s easy

My interest in grilling started when I was living with my older sister and brother-in-law in Vermont a couple of years ago. Most days...

Shepherd’s pie, seafood-style

On June 10, I went into Schooner Landing restaurant in Newcastle, Maine, with my father, and decided to get the lobster pie off the...

Oyster seed from Maine to M.V.

(Editor’s note: The writer’s father, Paul L. Bagnall, has been the Edgartown shellfish constable for 35 years.)The rain came down on Muscongus Bay Hatchery...

Growing up under a mast

Some of Andrew Nutton’s earliest memories are sailing at the age of 3 with his dad and a buoyancy aid 10 sizes too big....