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Food / Dining

This Dec. 15, 2014 photo shows shrimp scampi guacamole in Concord, N.H. There are multiple ways to serve up guacamole for the Super Bowl. (AP Photo/Matthew Mead)

Ten fresh takes on Super Bowl guacamole

Friday, January 30, 2015

Whether or not you like avocados, you really have to admire the way their marketers have totally owned the Super Bowl. For no particular reason other than force of will, avocados — and the guacamole they produce — are indelibly linked with this major American sporting event. A Super Bowl party without guacamole — and its trusty sidekick chicken wings …

Drink up: Garlicky Crab Pasta and wine

Friday, January 30, 2015

Pairings Garlicky Crab Pasta and wine A simple, clean wine goes best with this entrée The chardonnay is high-end, but lean and barely oaked. The sparkler from Italy is celebratory, and the unique white from Chile is the perfect humble background to let the dish shine. The dish Add 2 pounds king crab …

Healthy food that tastes good while being good for you — and that’s no cliché

Friday, January 30, 2015

How are those New Year’s resolutions working out for you? Many resolutions to eat better and lose weight are born from holiday binge-eating guilt and regret. Some of us actually eat more sweets and goodies and egg nog during the holidays than we ordinarily would, knowing that come the new year we will …

Great American Meals
  • MATT BURKHARTT
Kiera Seaver, 12 of Hopedale receives help working on her electric light-up bracelet from Tiffany Hua, a mechanical engineering student at UMass while Maya Nolling, 12 of Hopedale puts on her finished necklace Saturday January 31 at Marcus Hall

    MATT BURKHARTT Kiera Seaver, 12 of Hopedale receives help working on her electric light-up bracelet from Tiffany Hua, a mechanical engineering student at UMass while Maya Nolling, 12 of Hopedale puts on her finished necklace Saturday January 31 at Marcus Hall Purchase photo reprints »

  • CAROL LOLLIS
Maureen Dempsey weighs an egg Thursday before placing it in a carton to be sold at Intervale farm in Westhampton.

    CAROL LOLLIS Maureen Dempsey weighs an egg Thursday before placing it in a carton to be sold at Intervale farm in Westhampton. Purchase photo reprints »

  • CAROL LOLLIS

Steve Holt cuts  cuts a marked tree down in  the woods on George Munsons property on Reservoir Rd.  in Westhampton. Holt uses the tops for fire wood and the logs get sold to be milled.

    CAROL LOLLIS Steve Holt cuts cuts a marked tree down in the woods on George Munsons property on Reservoir Rd. in Westhampton. Holt uses the tops for fire wood and the logs get sold to be milled. Purchase photo reprints »

Chef’s Best: Want Valentine’s Day ease that still impresses? Try fondue

Friday, January 23, 2015

Worried your kitchen skills may not be up to pulling together something impressively decadent for Valentine’s Day? Fear not. A pricy restaurant meal isn’t your only option. We created this delicious, yet simple pair of fondue sauces to …

Tootsie Roll’s 53-year CEO dies at 95

Thursday, January 22, 2015

CHICAGO — Melvin Gordon, who helped turn the enduring popularity of the humble Tootsie Roll into a candy empire, has died. He was 95. The longtime Tootsie Roll Industries Inc. chairman and CEO died Tuesday in Boston after …

Veteran chefs design very different menus at two new restaurants in Amherst

Sunday, January 18, 2015

AMHERST — In Amherst center, the chef at a new restaurant focused on northern Italian and Mediterranean cuisine is encouraging patrons to pair their food with a glass of wine. In North Amherst, the chef at a new …

Dinner in minutes: Gorgonzola over veal offers big flavor

Friday, January 16, 2015

Juicy veal cutlets with a tangy Gorgonzola sauce is a perfect marriage of ingredients typical of the Lombardy region of northern Italy. There lush green pastures, fresh mountain air and cool streams produce excellent dairy products and wonderful …

ValleyBounty: Savory Tarts

Friday, January 16, 2015

Savory Tarts At a New Year’s Day brunch, I enjoyed a spread of tarts featuring winter staple vegetables. We had an egg, nut and butternut squash tart, one filled with squash and caramelized onion, and one featuring roasted …

Shelf life: Speed supper prep with one-pan roasted meals, seasoned sauces

Friday, January 16, 2015

Don’t pan it until you try it We love how pan roasting gives vegetables a toasted flavor. So Molly Gilbert’s new book, “Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven” (Workman, $15.95), …

Lou & Lucy’s Leftovers: Lucy reveals she ia well-bred.

Friday, January 16, 2015

Are proper manners a thing of the past? Yes and no would be my very wishy-washy answer. If you watch “Downton Abbey” on PBS you see the attention given to every detail when it comes to protocol and table manners. You might say we are a bunch of …

Raise your glass, Pioneer Valley: Mondavi is winning back its reputation

Friday, January 16, 2015

Spellbound Cabernet Sauvignon California, 2013 $11.99 - $15.99 When the weather turns not quite so delightful and temperatures start to drop, a hearty red wine seems an appropriate answer to the sleet-smattered cold and the right choice to …

Herb toasts, dumplings, diablotins: Soup’s sidekicks take centerstage

Friday, January 16, 2015

Soup is super-popular at this time of year. Most of us love it for its warmth during winter’s bitter days, while dieters are comforted by bowls full of delectable flavor that don’t necessarily have lots of calories. But …

Tim Driscoll’s Barhopping: Plan B

Thursday, January 15, 2015

It was a raw, rainy day, the kind that chills to the bone — the sort of nasty night that keeps most people home. But not me. I had places to go and cocktails to drink. And on …