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Food / Dining

This Nov. 16, 2015 photo shows beer steamed cheese and mushroom beef sliders in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

Super Bowl sliders: A little beer is a lot of flavor in these mini burgers

Saturday, February 6, 2016

Big provisions are required to watch the big game, and nothing’s more substantial than a burger, even in its mini form — the slider. Indeed, if you plan to serve a variety of dishes for the Super Bowl, sliders are more sensible than the full-sized guys. But they happen to be a little trickier to cook than a standard-issue burger. The slider’s size makes it tough to put a nice crust on the outside while ensuring that it doesn’t overcook on the inside. These sliders are adapted from a burger I used to make a million years ago at a bar in Ann Arbor called …

Bacon-wrapped dates? Yes! Easy to make, and even easier to eat

Saturday, February 6, 2016

It’s hard for me to believe that this year marks the 50th Super Bowl. And food has become such an essential part of this event, I can’t help but wonder what was on the menu back when it all got started! So as I was thinking about what to serve at this year’s …

Eat up

Saturday, February 6, 2016

Mini heart cookies Just in time for Valentine’s Day comes this box of chocolate-flavored, heart-shaped cookies, and they are great. They are from Trader Joe’s, and what makes them special is the fact that they begin with chocolate shortbread, which is then covered with a thin layer of dark chocolate, topped with colorful …

Chef Prudhomme’s cookbooks donated

Saturday, February 6, 2016

NEW ORLEANS — The family of the late Louisiana chef Paul Prudhomme has donated his extensive cookbook collection to a New Orleans museum dedicated to Southern cuisine. The Southern Food & Beverage Museum said in a statement Monday that Prudhomme’s wife, Lori, donated the approximately 600 cookbooks, as …

Lou & Lucy’s Leftovers: The grains of rice truth

Saturday, February 6, 2016

I just spent the best $30 I can imagine for a kitchen appliance. I’m talking about an eight-cup (cooked) Aroma rice cooker. Talk about simplicity: Fill the bucket with your rice, cover to the appropriate line with liquid, hit the Power button, hit the White Rice or Brown …

Valley Bounty: The humble, wonderful sweet potato

Saturday, February 6, 2016

SWEET POTATOES Sweet potatoes store beautifully, making them a great way to eat more local in the winter. My father calls them “American’s most under-rated vegetable,” and although I disagreed with him as a child, I’ve come around. …

Madame Bar Fly: Beer in that cocktail? Have some fear

Saturday, February 6, 2016

Naturally, I was really excited about the whole beer cocktail thing. Beer is good, and cocktails are good, so how can we go wrong, right? As it turns out, some beer cocktails are good and others are downright …

Tim Driscoll’s Barhopping: But ... watch out for the worm

Thursday, February 4, 2016

“We’re overdue for cocktails,” my friend Amy gently admonished me when we ran into each other recently, and I couldn’t have agreed more. We made plans to meet at Spoleto Restaurant, at One Bridge Street in Northampton, after …

Serving up cocktails with a cinematic twist for the Oscars

Thursday, February 4, 2016

Silver shakers and the silver screen go back a long time. Think French 75 from “Casablanca” and Agent 007’s dry martinis. So for those of you planning to drink along at home for the Feb. 28 showing of …

Downtown Northampton Subway shop closes because ‘there’s so much competition in that area’

Friday, January 29, 2016

NORTHAMPTON — After opening about 15 months ago, the Subway sandwich shop in downtown Northampton closed this week. The owners of the franchise, Seema and Sanjeev Bhatia of Easthampton, cited slow business and closed after Tuesday. “It is …

Big brother finally comes through

Friday, January 29, 2016

McManis Family Vineyards, Petite Sirah; California, 2014; $11.99 When I was growing up as the youngest of four boys, I didn’t always get the straight scoop from my older brothers. For example, although I was the smallest of the crowd and about 4 years old, they convinced me …

Eat Up: Baked Alaska

Friday, January 29, 2016

BAKED ALASKA “Change” has changed. Consider “cell change,” “climate change.” Change, once a lighthearted switch, now serves as grim euphemism. Change is not good. But cheer up, Baked Alaska is a delicious constant in this changing world. And …

Like some heat with your sweet? Try Mexican-spiced brownies

Friday, January 29, 2016

Mexican hot chocolate is a beloved beverage made from chocolate (no surprise there) combined with cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and I wanted …