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TODD RICHARD
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Grilling fish whole is a tasty variation
Skinless, boneless cuts of fish are convenient — you don't have to clean them yourself — but getting rid of those "extras" takes away a lot of flavor, and a lot of the nutrition, too. Good news! It's easy to grill whole fish, and they make a great centerpiece for summer cookouts.
If you can't make it out, here's what to do at home
There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
Gin cocktails are great for starting spring
Gin has a massive public-relations problem, one that is centuries old and showing no signs of waning.
An affordable Irish dinner
In just a few short days, the life of Saint Patrick will be celebrated the world over with his namesake holiday, Ireland's most visible mark on the global calendar.
Seeking history, and adventure, in the holiday
With a battalion of cherubs, a glut of roses, and a ticker-tape parade of hollow Hallmark sentiments, Valentine's Day may yet be the most reviled and expensive holiday of the year.
Punky's fits the stomach, and the bill
I had never been to Punky's. Despite glowing reviews from food fanatics, there never seemed to be a reason to break from my norm or shake up my old fast-food standbys.
Maine-made treats for the holidays
For Christmas last year, my shop-local plan had me assembling gift baskets brimming with foods for several families on my list.
Holiday bottles that don't break the bank
How do we celebrate the holidays during a global financial fiasco?
Turn the fall harvest into a feast
For budget-conscious shoppers, the arrival of pumpkin season is a boon.
Start a stew at International Market
In the former home of the Portland Spice Company, the International Market is open for business in a neighborhood packed with multicultural food offerings.
Music seen at Blue, August 20, 2008
At 9 pm on Wednesday, two chairs and instrument cases sat empty on Blue’s postage-stamp stage.
Local food is no longer more expensive
Buying goods from our immediate area has swollen from a good idea into a movement to make it a good habit for all Portland residents.
Music seen at Bubba's Sulky Lounge, July 24, 2008
Sorely under-appreciated hip-hop DJ Gabe FM is leaving us for the Left Coast, but couldn’t drop off the face without first dropping it like it’s hot.
Fending off the picnic “fruitcake”
If you’re attending (or hosting) a cookout, then have a heart and offer your guests something besides the obvious norm. Here are a few ideas.
Blake Smithson shares smoky secrets
The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.
Music seen at Bubba's Sulky Lounge, June 21, 2008
Dancefloors are alive. They are living, breathing, changing animals that are hungry for more.
A seasonal treat, explained
The fiddlehead is Maine’s simplest, and quite possibly Maine’s most revered, delicacy.
Music seen at the Big Easy, May 24, 2008
The delicious drunken daze that was the ’80s may have reached its pinnacle with Portland audiences.
Music seen at the White Heart, April 25, 2008
Free admission makes it hard to pass up a show on a Friday night, especially when it is the emerging Portland-and-New Hampshire band known as Montroller.
Splurge a little at the Cheese Iron
This, coupled with the thaw and other natural stimulus packages, write a recipe for the spoils of spring: maturing cheeses, bright wines, green garlic ramps, and outdoor eating.
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