Taking its core inspiration from the naga of Asian folklore – semi-divine beings that shapeshift between serpent and human form, a la Nagini of the Harry Potter universe, which most famously borrowed the idea – Disney’s gorgeously animated, entertainingly told fantasia “Raya and the Last Dragon” is a visual feast. If the ingredients of the […]
Leslie Bridgers
Columnist
Leslie Bridgers is a columnist for the Portland Press Herald, writing about Maine culture, customs and the things we notice and wonder about in our everyday lives. Originally from Connecticut, Leslie came to Maine by way of Bowdoin College and never left. She joined the Portland Press Herald in 2011 as a reporter and spent seven years as the paper’s features editor, overseeing coverage of arts, entertainment and food.
Posted inDo This, Food
Bar Guide: Martinis that taste like pie make for a two-in-one treat
Some people celebrate Pi Day with pie; others with cocktails.
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Posted inArts & Entertainment, Do This
Indie Film: Lonely astronaut struggles with isolation in ‘I Like Tomorrow’
The Maine filmmaker’s short is playing through Sunday as part of the (other) Portland International Film Festival.
Posted inDo This, Food
Bar Guide: Why limit yourself to Guinness on St. Patrick’s Day?
Portland bartenders are whipping up cocktails with Irish spirits and green ingredients to mark the occasion.
Posted inArts & Entertainment, Review
Art review: See nature from a new angle in photo show at Cove Street Arts
Closeups of water, coronavirus collages and images of the sun are among the works in ‘Abstract Nature.’
Posted inRecipes
Crown a bowl of beans with jewel-toned salad for a fresh, flavorful meal
Move over “put an egg on it” – and make way for “top it with a salad.” Just like a fried egg atop just about anything transforms it into a craveable meal (the trend has a popular Instagram hashtag to prove it), a heap of salad piled onto just about anything refreshes it instantly with […]
Posted inRecipes
A towering mushroom Reuben that channels the flavors of the deli classic
I have long enjoyed everything about the Reuben sandwich – except the corned beef. To me, it’s always been secondary to the griddled rye bread, zippy Russian dressing, gooey Swiss cheese and crunchy sauerkraut. I often gravitated toward what many delis call the Rachel, not the infamous Jennifer Aniston haircut, but rather a Reuben made […]
Posted inArts & Entertainment
How a mannequin head could revolutionize the way orchestras and audiences come together
I look up and behold the ornately ornamented ceiling of Detroit’s Orchestra Hall, a place I’ve never actually been. I look down and my legs have vanished, replaced by a single black pole terminating into a tripod. I look all around and find every other seat in the hall empty, though I’m told that at […]
Posted inRecipes
Vegan picadillo made with lentils is warm, filling and flavorful
Traditionally made with ground or finely chopped meat, picadillo is a tomato-based stew popular in countries that were colonized by the Spanish. It’s used in dozens and dozens of other dishes, including baked pastries, stuffed fritters, roasted main courses, pastas, soups and more. You can serve it in a tortilla or between two buns, with […]
Posted inRecipes
You can make sublime duck confit without fancy techniques or expensive fat. Here’s how.
If you are a duck lover – and I am – duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, duck confit at once feels like a simple comfort and a luxurious indulgence. The glistening, […]