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Food / Dining

This Oct. 9, 2014, photo shows roasted beets with orange vinaigrette, pecans and goat cheese in Concord, N.H. (AP Photo/Matthew Mead)

Roasted beets can brighten up any holiday table

Thursday, October 23, 2014

Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are incredibly flexible on temperature — serve them warm, room temperature or chilled — which is a huge bonus when planning food for holiday entertaining. Having a few …

A classic revisited: How to make a Cuban sandwich

Friday, October 17, 2014

A Cuban sandwich is the stuff of which food memories are made. I still remember my first — enjoyed nearly 30 years ago at a small restaurant on Key Biscayne off the Miami coast. It was savory, it was crusty, it was delicious and it hit the spot. What is a Cuban sandwich? …

The best of all words Taking a culinary trip to the wonders of Myanmar

Friday, October 17, 2014

To understand why Burmese food is my favorite cuisine in the world, all you have to do is look at a map. Burma, which is now known as Myanmar, is nestled cozily between Thailand, China and India. Think of what this means for Burmese food. Though it has a culinary tradition all its …

Recipe: Pumpkin-spiced egg nog

Friday, October 10, 2014

20 minutes. Serves 12 ¾ cup heavy cream 6 eggs, separated ½ cup plus 2 teaspoons sugar, divided 1 cup dark rum 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ½ teaspoon ground nutmeg ½ teaspoon finely ground ginger ¾ cup milk ½ cup pumpkin puree Cinnamon sticks …

Recipe: Spiced Pork Tenderloin With Roasted Apples And Pumpkin Risotto

Friday, October 10, 2014

1 hour, 10 minutes. Serves 4 to 8 3 tablespoons olive oil, plus more as needed 3 cloves garlic, mashed or finely minced ¾ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground allspice 1¼ teaspoon salt 1 tablespoon maple syrup 2 (1-pound) …

This week’s local wine and beer tastings

Friday, October 10, 2014

TASTINGS Liquors 44, 458-9 Campus Plaza (Route 9), Hadley Today, Liquors 44, 238 King St., Northampton Friday, 4 to 7 p.m., Monsieur Touton French wine sampling Provisions, 30 Crafts Ave., Northampton Friday, 5 p.m., Emerson Stevens Cafe Europa wines WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: …

Valley Bounty: Cauliflower

Friday, October 10, 2014

Cauliflower All hail the cotton-headed brassica! Cauliflower, cousin to broccoli, is having a fabulous year here in the Valley. The cooler summer allowed heads to size up as big as your own, and farmers are growing more than …

Tim Driscoll’s Barhopping: Cool Hand Cuke

Thursday, October 9, 2014

Noreen, a friend of mine and the bar manager at Roberto’s, had been on my case for weeks. “When are you coming to visit me?” she asked. “I make some pretty mean cocktails.” So on a hot, muggy …

Flavors fuel food industry, but still remain a mystery

Thursday, October 9, 2014

NEW YORK — They help give Coke its distinctive bite and Doritos its cheesy kick. But the artificial and natural flavors used to rev up the taste of processed foods remain a mystery to most Americans. “Artificial and …

There’s a role for casseroles in many kitchens

Friday, October 3, 2014

I’ll be blunt: I don’t really like casseroles. Cook a meal in one pot, call it a one-pot meal and I’ll love it. But the moment you call it a casserole, I’ll pass. No, it doesn’t make sense, …

Fall into mushroom season

Friday, October 3, 2014

Dining out inspires dinner at home. Especially when the restaurant meal features seasonal ingredients with easy to re-create preparations. After a day of bicycling in Austria, a stunning skillet of golden pork chops smothered in pfifferlings proved splendid …

Lou & Lucy’s Leftovers

Friday, October 3, 2014

A couple of weeks ago there was a food article in The New York Times about home cooking that featured something called “Smothered Chicken.” A spatchcocked, 3½-pound chicken is cooked in a cast-iron skillet with a heavy weight on top of it to compress the bird while cooking. …

After solemn religious observance of Yom Kippur, a feast breaks the fast

Thursday, October 2, 2014

NORTHAMPTON — The words are complete opposites, though only one letter different. Yet they merge on the same day in the Jewish tradition, when a fast leads to a feast on Yom Kippur. The Jewish calendar rolled into …