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Paul W. Bagnall

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Cooking with what’s available

This summer has been different; instead of eating out at my favorite restaurants, I have been taking the opportunity to cook more meals at...

Satisfy your sweet tooth

When I went to Vermont for a little vacation, I looked up some healthy dessert recipes to try out over the summer. These days...

Savory puff pastries for when you feel like baking

Staying at home more often has made me think about how to use ingredients for baking and cooking using the same methods to make...

Tart smart

Getting dessert recipes right is challenging and depends on what dessert you’re making. For me, trying out egg tarts for the first time was...

Giveback takeout 

Last Wednesday a steady stream of locals filed into the Martha’s Vineyard Regional High School cafeteria to pick up a $10 meal during the...

Leftovers to the rescue

Last week I was looking through my fridge for something to cook for lunch. I spied the leftover noodles, and decided to make a...

Tips from a pro

Growing up on Martha’s Vineyard, I’ve gotten to experience all kinds of seafood dishes, and the unique savory dishes offered by the Brazilian community. One...

Express yourself

Last Saturday, the fifth collage workshop, Collage with Meaning, took place at Pathways for the Arts Gathering Space. Participants created collages on foamcore boards...

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. 26 When 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....