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Food / Dining

This chutney takes advantage of the abundance of green tomatoes due to our cooler summer. (Bill Hogan/Chicago Tribune/MCT)

Spice up your cooking with chutney

Friday, October 24, 2014

It’s time to spice up your pantry. OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don’t even have a garden. That shouldn’t prevent you from making chutneys. Nor should a tradition of making berry jams and crock dill pickles stop you from stirring up a batch of chutney, a versatile preserve that can add a range of flavors — sweet, spicy, tangy, tart — to recipes. “Chutney is a versatile condiment with many uses besides playing sidekick to curried dishes,” writes Leda Meredith in …

Friday, October 24, 2014

PORK Ground pork is the base for sausages, meatballs, patties and dumplings from many cultures, including Asian, Eastern European and Latino. Vary the spices (chili flakes and ginger to sage and fennel) and the preparation and you can make golumbkis, fried dumplings, sausages, meatballs, or pork and noodles. Remember that if you’re not …

Soaking beans? In most cases, you don’t need to

Friday, October 24, 2014

Rich, earthy, hearty — there’s nothing quite so reassuring as having a pot of beans simmering in the oven when cool weather comes along. So why don’t more people cook them? One of the main reasons is the planning that’s required to soak them overnight before you start. I know the look — …

Great American Meals
  • CAROL LOLLIS

Members of Boy Scout Pack 701 helped rake leaves last Sunday at the Scout House in Williamsburg. Will Towler, left, with Heath Marney, both 9,  pitched in; Heath is also shown raking solo - and jumping into the pile.

    CAROL LOLLIS Members of Boy Scout Pack 701 helped rake leaves last Sunday at the Scout House in Williamsburg. Will Towler, left, with Heath Marney, both 9, pitched in; Heath is also shown raking solo - and jumping into the pile. Purchase photo reprints »

  • YOSHITAKA HAMADA
Chuong Son, of Hadley, prepares a meal at the Bahn Mi Saigon in the downtown Northampton Wednesday, Oct. 22, 2014.

    YOSHITAKA HAMADA Chuong Son, of Hadley, prepares a meal at the Bahn Mi Saigon in the downtown Northampton Wednesday, Oct. 22, 2014. Purchase photo reprints »

  • CAROL LOLLIS
Chris Chamberland, a resident at Hathway Farms in Northampton works on his bike Friday morning.

    CAROL LOLLIS Chris Chamberland, a resident at Hathway Farms in Northampton works on his bike Friday morning. Purchase photo reprints »

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 …

Man who raised $55K is throwing potato salad party

Thursday, September 25, 2014

COLUMBUS, Ohio (AP) — An Ohio man who jokingly sought $10 from a crowdfunding website to pay for his first attempt at making potato salad and ended up raising $55,000 is making good on his promise to throw a huge party. Zack Brown is planning PotatoStock 2014, an …