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Food / Dining

Cooking the ham in a slow cooker, and here, adding brown sugar to it, makes leftover ham the best part of Easter. (Tom Wallace/Minneapolis Star Tribune/MCT)

Make the most of your holiday ham

Friday, April 18, 2014

I’m practical and hungry, a duo that makes leftovers the best part of any holiday meal. That’s as true for the Easter ham as with any other platter of protein at a family gathering. But before the leftovers, of course, comes the ham in all its glory, tender slices gleaming as it’s served on what we hope will be a … 0

Brunching it up for Easter

Friday, April 18, 2014

First comes church, for those who go to church. Then comes brunch. Easter brunch has become almost as much a part of the Easter celebration as chocolate, eggs and bunnies. It is a way to continue that feel-good sense of contentment with friends, family and loved ones. And if you aren’t religious, it … 0

Wine of the Week: 2013 Chateau Miraval Cotes de Provence rose

Friday, April 18, 2014

A WINE TO TRY 2013 Chateau Miraval Cotes de Provence rose Region: Provence Price: $20 to $26 Style: Elegant and fresh What it goes with: Tapenade, crudites, salmon, chicken The second vintage from Angelina Jolie and Brad Pitt’s wine estate in southeast France is a spectacular rose from an unspectacular year. Made by … 0

Great American Meals
  • Dynamic duo

KEVIN GUTTING

Ryan Gougeon, left, of Worthington and Jack Rustico of Goshen, both 4, trike around the New Hingham Elementary School gymnasium earlier this month.

    Dynamic duo KEVIN GUTTING Ryan Gougeon, left, of Worthington and Jack Rustico of Goshen, both 4, trike around the New Hingham Elementary School gymnasium earlier this month. Purchase photo reprints »

  • KEVIN GUTTING
George Delia, left, a senior in the Stockbridge School of the University of Massachusetts, helps judge the knot-tying abilities of Norfolk County Agricultural High School students, in hard hats from left, Alan Quinn, Jonathan Rice and Vinny Francios (only hands visible) during an arbor skills career development contest held in Look Park on Wednesday. Several state vocational schools from as far away as Cape Cod took part in the one day event hosted by the Forestry department at Smith Vocational and Agricultural High School.

    KEVIN GUTTING George Delia, left, a senior in the Stockbridge School of the University of Massachusetts, helps judge the knot-tying abilities of Norfolk County Agricultural High School students, in hard hats from left, Alan Quinn, Jonathan Rice and Vinny Francios (only hands visible) during an arbor skills career development contest held in Look Park on Wednesday. Several state vocational schools from as far away as Cape Cod took part in the one day event hosted by the Forestry department at Smith Vocational and Agricultural High School. Purchase photo reprints »

  • JASON PICARD
Samuel Rowlett sets his camera up on a tripod and uses a remote trigger to capture shadows as they fall on his giant backpack mounted canvas in Williamsburg on Friday, April 11th.

    JASON PICARD Samuel Rowlett sets his camera up on a tripod and uses a remote trigger to capture shadows as they fall on his giant backpack mounted canvas in Williamsburg on Friday, April 11th.

Chef’s Best: Moving asparagus to the center of your plate

Thursday, April 17, 2014

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” However it is spelled, it makes me happy. Most grocers sell asparagus … 0

Belchertown restaurateur to open new cafe on 202

Saturday, April 12, 2014

BELCHERTOWN — For years, Joan Almeida thought the land across from the Footloose School of Dance on Route 202 heading west out of the center of town, where she spent much time bringing her daughter for lessons, would … 0

Wine of the Week: The 2010 Borgo Scopeto goes well with just about anything

Friday, April 11, 2014

A WINE TO TRY The 2010 Borgo Scopeto Region: Tuscany, Italy Price: $12 to $15 Style: Classic What it goes with: Pasta e fagioli, pasta with duck ragu, pizza, lamb chops For a while it seemed the days … 0

Which famous recipe for roast chicken is the best?

Friday, April 11, 2014

Julia Child used to say that you can judge the quality of a restaurant by its roast chicken. Her point: It’s so simple, with just a few ingredients. But there are endless ways to do it. How well … 0

Passover: Preparing the seder

Friday, April 11, 2014

The commemoration of the Exodus from Egypt is the rare Jewish holiday whose principal celebration is not at the synagogue, but in the home. The heavy lifting is done not by the rabbi but by the home cook … 0

This week’s local wine and beer tastings

Friday, April 11, 2014

TASTINGS Liquors 44, 238 King St., Northampton Thursday, 5 to 7 p.m., Unduragga Wine; Friday, 4 to 6 p.m., Jack’s Abbey Craft Beer WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: Friday, 4-6 p.m., wine; Leeds Package Store, Route 9, Leeds: Wed.—Fri., 3 to 6p.m.,wine.; Four Seasons, … 0

More Amherst Carriage Shops tenants finding new locations

Friday, April 11, 2014

AMHERST — Amherst Wines & Spirits, an anchor tenant at the Amherst Carriage Shops for the past 20 years, is likely to move to 320 College St. later this year. The business, owned by Stephen Freedman, is expected … 0

Wheatberry Cafe to close April 18 as owners focus on Pioneer Valley Heritage Grain CSA

Friday, April 11, 2014

AMHERST — The owners of Wheatberry Cafe at 421 Main St. are closing the restaurant as they shift their focus to the Pioneer Valley Heritage Grain Community Supported Agriculture. Adrie and Ben Lester of Shutesbury, who opened Wheatberry … 0

A light and airy fruit pudding from America’s past

Thursday, April 10, 2014

Snow pudding is a great American recipe that dates back to pioneer days, when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs. The very … 0

Stoneman Brewery starts ‘Beer Share’ series with ‘Co-Hop Spring Ale’ at River Valley Market

Friday, April 4, 2014

COLRAIN — Just call it “here-beer” — a new brew made with at least 90 percent local ingredients grown in Hampshire and Franklin counties. Stoneman Brewery’s Justin Korby and People’s Pint in Greenfield have teamed up with the River Valley Market food co-op in Northampton to produce and … 0