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Food / Dining

Recorder/Micky Bedell
Tea Guys' Oliver Rich prepares a latte with some of the store's tea concentrate at the store in Whately.

Maple, Bourbon and Nutmeg; Hibiscus, Raspberry and Currant; white teas; black teas; green teas Tea Guys of Whately make a blend for every taste

Friday, November 28, 2014

During a visit to Piccadilly Circus in London, Oliver Rich of Hatfield came across an open-air market, where vendors were selling fresh lemons, spices and other foods. The crisp aromas swirled in the air, coalescing beneath the tea lover’s nose. Inspiration struck. He returned home and created his Lemon, Coriander and Juniper tea blend, one among more than 100 original …

The Beer Hunter: All-you-can-sample nights a weekly staple at Paper City Brewery

Friday, November 28, 2014

Throw down your coasters and pull up your stools — there’s a new beer column in town. You’ll be seeing The Beerhunter every month here. But who, exactly, is this wanderer of the night? Well, I could pretend to be a jaded, salt-of-the-earth connoisseur, with decades of experience taste-testing new brews. But you’d …

Valley Bounty: Collards

Friday, November 28, 2014

COLLARDS Collards love the cold and become sweeter after hard frosts. Now is a great time to enjoy this cousin to kale. It is just as versatile for braising, using in soups or stews, or stuffing with other seasonal flavors. If you’re making a collard wrap, I suggest trimming off the spine of …

Great American Meals
  • CAROL LOLLIS
The right tool for the job
Jillian Towle, 3, of Easthampton makes snowballs at her home on Loudville Road Thanksgiving morning.

    CAROL LOLLIS The right tool for the job Jillian Towle, 3, of Easthampton makes snowballs at her home on Loudville Road Thanksgiving morning. Purchase photo reprints »

  • KEVIN GUTTING
Sara Pruss, associate professor of geosciences at Smith College, listens to a research presentation by students in her class, Invertebrate Paleontology and the History of Life, on Monday. At right is student Kenny Clark.

    KEVIN GUTTING Sara Pruss, associate professor of geosciences at Smith College, listens to a research presentation by students in her class, Invertebrate Paleontology and the History of Life, on Monday. At right is student Kenny Clark. Purchase photo reprints »

  • CAROL LOLLIS
Robert Saalfrank says grace at the Northampton Thanksgiving day meal.

    CAROL LOLLIS Robert Saalfrank says grace at the Northampton Thanksgiving day meal. Purchase photo reprints »

Lou & Lucy’s Leftovers: Lou bows down to the Baking Steel

Friday, November 28, 2014

I hope everyone had a festive and not-too-stuffed Thanksgiving. Now that the largest meal of the year is behind us (so to speak), it’s high time we turn our attention to the one thing that may be even more important than making sure the turkey doesn’t dry out …

This week’s local wine and beer tastings

Friday, November 28, 2014

TASTINGS Amherst Wine & Spirits, 308 College Street, Amherst Today, 2 to 5 p.m., Merlot, California and Washington WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: Friday, 4 to 6 p.m., wine; Leeds Package Store, Route 9, Leeds: Wed.-Fri., 3 to 6 p.m., wine.; Four Seasons, 333 …

Chef’s Best: Hankering for comfort food? Consider the knish

Wednesday, November 26, 2014

If you’re looking for some cold weather comfort food, you might want to consider the knish. Though there are many variations of the knish, they essentially are the hand pie of classic Jewish cuisine — a baked (though …

Order up: Jerry’s Place reopens after a month of repairs

Monday, November 24, 2014

SOUTH DEERFIELD — Bacon is sizzling and spatulas are flying for the first time in almost a month at Jerry’s Place. Deerfield Selectman David Wolfram and his wife, Mary, were among some of the first hungry patrons to step through the familiar Elm Street doors into the newly …

Lou and Lucy’s Leftovers: To brine or not to brine the bird

Friday, November 21, 2014

Let the eating begin. Next week we will be thrown into the eating season, starting of course with Thanksgiving. I think Thanksgiving dinner is one of my favorite holiday meals. Steeped in tradition, not stuck in it. Lots of family or not. Good food and not a ton …

Drink up: Smart cocktail shaker could be the key to the perfect drink

Friday, November 21, 2014

Making the perfect cocktail is serious business. Like baking, it requires precision, the right tools and a tested recipe. But the makers of the B4RM4N, a new smart cocktail shaker, are hoping their invention is all you’ll need to become a skilled bartender. The B4RM4N works by syncing …

Good reading, good eating: New cookbooks offer intriguing dishes for holiday feasting

Friday, November 21, 2014

Some people need only one cookbook — if that. Occasionally they want one to answer questions such as how long to cook the Thanksgiving turkey. But other people yearn for the cookbooks with intriguing recipes and vivid pictures …

Valley Bounty: Pies

Friday, November 21, 2014

Pies Last week, I won a raffle at the Montague square dance — a maple pecan and sweet potato pie! Following gleeful eating, I began thinking about my Thanksgiving dessert menu. The list of possible local ingredients is …

Raise your glass, Pioneer Valley: Two versatile wines meet the Thanksgiving challenge

Friday, November 21, 2014

Editor’s note: Raise your glass, Pioneer Valley is a new monthly column written by Warren Johnston, who seeks out quality wines in the $10 range available locally. Gerard Bertrand Reserve Speciale Viognier, $12.99 7 Deadly Zins, Zinfandel, $15.99 …

Local wine and beer tastings

Friday, November 21, 2014

TASTINGS Liquors 44, 238 King St., Northampton, Saturday, 4 to 6 p.m., Southern Comfort Provisions, 30 Crafts Ave., Northampton, Saturday, 2 p.m., Element Brewing; Sunday, 2 p.m., Eden Ice Ciders; Tuesday, 4 p.m. Moonlight Meadery WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: Friday, 4-6 p.m., wine; …