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Food / Dining

n this image taken on April 29, 2013, salted oatmeal s'mores are shown in Concord, N.H. (AP Photo/Matthew Mead)

Easy ways to jazz up the classic campfire s’more

Friday, May 17, 2013

Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking. And there are so many possibilities for jazzing it up. Once you have a toasted marshmallow, you can sandwich it between all kinds of cookies, crackers and the like. Or you could swap out the basic chocolate for something … 0

Lou & Lucy’s Leftovers: State foods according to Lou

Friday, May 17, 2013

*Lou Groccia and Lucy Pickett can’t stop chewing the fat.* Browsing through one of my iPad food apps the other day yielded a nice surprise. It was a list by The Cooking Channel of the 50 states and the food most associated with each state. While most of the selections were to be expected (Florida’s was key lime pie), I got to thinking … 0

In this image taken on May 13, 2013, toasted buns and rolls are shown in Concord, N.H. (AP Photo/Matthew Mead)

A theory of relativity you can really sink your teeth into: How food color can warp time when cooking

Friday, May 17, 2013

Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it takes to flip the … 0

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Doug Laroche of Hampshire Regional, right, gets tagged out at first by Matt Serra of Monson on a pick from the pitcher Tuesday at Hampshire. JERREY ROBERTS Tuesday’s high schools: Hampshire baseball qualifies for postseason
The Laprade's game is kept in a box covered with pictures of their family that ran in the local papers. Custom trivia game reveals generations of Laprade family lore
Left, Dawud Lubieddin's things are laid out where a bench used to be on Main Street Northampton. Lubieddin talks with Abd Lomax of Northampton. Fewer Northampton benches in effort to curb loitering
Other Local News
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Tuesday’s high schools: Hampshire baseball qualifies for postseason
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Editorial: Healing the IRS
From Opinion »
Bruce Watson: Sam the Scam takes your questions
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Custom trivia game reveals generations of Laprade family lore
From Living »
Elizabeth Slade: Weeding out core beliefs between our parents, ourselves
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Hollywood has its eye on Sunderland
From Arts & Entertainment »
11th annual Sojourner Truth event Sunday in Florence 
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Let oysters steam under wet burlap for about 5 minutes or until some, but not all, have opened, on the metal sheet. (Juli Leonard/Raleigh News & Observer/MCT)

Southern cooks show us how to roast oysters in the backyard

Friday, May 17, 2013

You can’t roast oysters without one piece of essential equipment: a pint of beer. That’s the first lesson I learned from award-winning cookbook authors Matt and Ted Lee, who let me persuade them to show me how to … 0

The 2011 Giovanni Almondo Roero Arneis 'Bricco delle Ciliegie' is a stunning Arneis from Giovanni Almondo in the Roero region of Piedmont. It wafts the scents of ripe pears, melons and flowers from the glass. (Kirk McKoy/Los Angeles Times/MCT)

A Wine to Try: 2011 Giovanni Almondo Roero Arneis ‘Bricco delle Ciliegie’

Friday, May 17, 2013

A WINE TO TRY 2011 Giovanni Almondo Roero Arneis ‘Bricco delle Ciliegie’ Piedmont, Italy About $18 Rich and fragrant Goes with: Fresh mozzarella, grilled fish, summer soups and pasta dishes This is a stunning Arneis from Giovanni Almondo … 0

This week’s local wine and beer tastings

Friday, May 17, 2013

TASTINGS Liquors 44, 458-9 Campus Plaza (Route 9), Hadley Friday, 4-6 p.m., Harpoon Brewery, Domaine Houchart rose and other wines Provisions, 30 Crafts Ave., Northampton Wednesday, 5-7:30, wine Thursday, 5-7 p.m., Westfield River Brewery Friday, 5-8 p.m., Mayflower Brewing Co. River Valley Market, 330 North King St., Northampton … 0

Valley Bounty: Asparagus

Friday, May 17, 2013

ASPARAGUS Asparagus is justly heralded in the Pioneer Valley as the beginning of the summer growing — and eating! — season. In mid-May, fat bunches of asparagus show up near the cash register in small markets, or on … 0

Sepculoos is a Belgian cookie paste that can be used in a variety of dishes including pancakes. (MCT)

The spread of speculoos: Spicy cookie paste from Belgium gains a following

Friday, May 17, 2013

After its creation was announced via nationwide broadcast, people lined up to buy the very first versions. It’s lightweight, has been the subject of fierce patent battles and is so addictive you can’t put it down, even when … 0

Lou & Lucy's Leftovers

Friday, May 10, 2013

*Lou Groccia and Lucy Pickett, the Gazette’s self-proclaimed food experts, can’t stop chewing the fat.* Spring comes every year. It is something you can count on. Although, I guess there was that one year, before my time, the summer that wasn’t. Not only did spring not show up … 0

While the innards of a sandwich naturally get the most attention, stacking them inside a strikingly contrasted pretzel bun doubles the pleasure. (Tom Wallace/Minneapolis Star Tribune/MCT)

Slash and learn: Pretzel bread elevates any sandwich

Friday, May 10, 2013

People say beauty is skin-deep like it’s a bad thing. Consider the burnished dermis of pretzel bread, a hot dining trend in the burger world, but also a resurgence of artisan technique. While the innards of a sandwich … 0

Water and butter boil down leaving glazed carrots. (Bob Chamberlin/Los Angeles Times/MCT)

Glazing: What good vegetables deserve

Friday, May 10, 2013

So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from “The French Laundry … 0

Whole Foods mixes up chicken, vegan salads

Friday, May 10, 2013

AUSTIN, Texas (AP) — Whole Foods Market Inc. said that labels on a chicken salad and those on a vegan version were reversed at some of its cold food bars in the Northeast. The mislabeled salads — a curried chicken salad and a vegan curried “chick’n” salad — … 0

Dunkin’ Brands Chairman Jon Luther retiring

Friday, May 10, 2013

CANTON (AP) — Dunkin’ Brands Group Inc. Chairman Jon Luther is retiring and will be succeeded in the post by CEO Nigel Travis. The parent company of Dunkin’ Donuts and Baskin-Robbins said Friday that Luther’s retirement is effective on Wednesday. Travis will continue as CEO. Luther, 69, started … 0

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