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Food / Dining

A traditional Cuban sandwich recipe calls for sliced ham, roast pork with a citrusy marinade (called mojo) and Swiss cheese layered in a loaf of Cuban bread. The sandwich is then garnished with pickles and mustard. (Zbigniew Bzdak/Chicago Tribune/MCT)

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? Think of it like a golden, crispy …

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 …

Wine to try: 2012 Pio Cesare Barbera d’Alba

Friday, October 17, 2014

A WINE TO TRY 2012 Pio Cesare Barbera d’Alba Region: Piedmont, Italy Price: About $20 Style: Bright and chiseled. What it goes with: Salumi, braised beef, pasta with meat sauce, hearty soups, mushroom dishes This Barbera from one of Piedmont’s oldest wineries is a lovely surprise: full and deep in flavor, with notes …

Great American Meals
  • JERREY ROBERTS
Michael Mauri, a licensed forester hired by the city of Northampton, talks about harvesting dead and dying red pine trees Monday on city water supply property near the corner of Chesterfield and Kennedy Roads.

    JERREY ROBERTS Michael Mauri, a licensed forester hired by the city of Northampton, talks about harvesting dead and dying red pine trees Monday on city water supply property near the corner of Chesterfield and Kennedy Roads. Purchase photo reprints »

  • ERIC GOLDSCHEIDER
Barbara Love speaks about racism Monday at the Unitarian Society of Amherst.

    ERIC GOLDSCHEIDER Barbara Love speaks about racism Monday at the Unitarian Society of Amherst. Purchase photo reprints »

  • CAROL LOLLIS
Jonathan Roberge,17 of Haydenville,  a culinary arts student at Smith Vocational, makes pancakes for a breakfast where legislators will talk about Smith Vocational and it needs in the future.

    CAROL LOLLIS Jonathan Roberge,17 of Haydenville, a culinary arts student at Smith Vocational, makes pancakes for a breakfast where legislators will talk about Smith Vocational and it needs in the future. Purchase photo reprints »

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 …

Bulking up all those salads with Brussels sprouts

Thursday, September 25, 2014

Eating a salad a day is one of my strategies for making sure I get at least one serious daily dose of raw veggies. And if you love salads as much as I do, listen up, because I’m …