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Food / Dining

n this image taken on April 29, 2013, salted oatmeal s'mores are shown in Concord, N.H. (AP Photo/Matthew Mead)

Easy ways to jazz up the classic campfire s’more

Friday, May 17, 2013

Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking. And there are so many possibilities for jazzing it up. Once you have a toasted marshmallow, you can sandwich it between all kinds of cookies, crackers and the like. Or you could swap out the basic chocolate for something … 0

Lou & Lucy’s Leftovers: State foods according to Lou

Friday, May 17, 2013

*Lou Groccia and Lucy Pickett can’t stop chewing the fat.* Browsing through one of my iPad food apps the other day yielded a nice surprise. It was a list by The Cooking Channel of the 50 states and the food most associated with each state. While most of the selections were to be expected (Florida’s was key lime pie), I got to thinking … 0

A theory of relativity you can really sink your teeth into: How food color can warp time when cooking

Friday, May 17, 2013

Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it takes to flip the … 0

From dregs to delicious, the artistry of economic coooking

Friday, May 3, 2013

I have to confess: I’ve always had an admiration for those cooks who can whip up something from nothing. Sure, it’s wonderful to be able to just pick up a sack of Ojai Pixie mandarins and a box … 0

Condensed milk or cream, which to choose?

Friday, May 3, 2013

Wondering what the advantages or disadvantages are of condensed milk over cream? The biggest difference between cream and condensed milk can be found in the latter’s alternative name: “Sweetened condensed milk.” It is a mixture of whole milk and sugar “heated until about 60 percent of the water … 0

Valley Bounty: Vegetable starts

Friday, May 3, 2013

VEGETABLE STARTS Grow your own vegetables this summer with help from local farms. Visit farmers markets and retailers to find a wide variety of bedding plants — and starts — suited for our region. Take advantage of the … 0

This week’s local wine and beer tastings

Friday, May 3, 2013

TASTINGS Liquors 44, 458-9 Campus Plaza (Route 9), Hadley Today, 2-5 p.m., Peak Organic beer Thursday, 4-8 p.m., Smirnoff Sorbet Vodka Friday, 4-6 p.m., Once Upon a Vine pinot noir and sauvignon blanc and Troegs beer Provisions, 30 Crafts Ave., Northampton Today, 1-4 p.m., Brooklyn Brewery Wednesday, 5-7:30, … 0

A Wine to Try: 2010 Brancaia Rosso Toscano ‘Tre’

Friday, May 3, 2013

A WINE TO TRY 2010 Brancaia Rosso Toscano “Tre” Tuscany, Italy $16 to $20 Easygoing, with character Goes with: Pasta fagioli, hearty pasta dishes, antipasti spreads, burgers, meatloaf Here’s a Tuscan red that will roll with any summer … 0

Recipe: Classic Sorrel Soup

Friday, May 3, 2013

Serves 4-6 To prepare the sorrel, rinse the leaves and remove any tough stems. 3 tablespoons unsalted butter ½ cup chopped leeks, green onions or ramps 3 tablespoons all-purpose flour 4 cups chicken stock, preferably homemade 5 cups chopped sorrel (about 3 small bunches, 6 ounces) Salt to … 0

Recipe: Sorrel Pesto

Friday, May 3, 2013

Makes ¾ cup Pesto is very forgiving: substitute any nut or seed you’d like. For a vegan version, use an equal amount of nutritional yeast instead of Parmesan. This pesto is so good, you’ll use it as a sandwich spread, mix it with yogurt for a veggie dip, … 0

Recipe: Greens and Strawberry Salad

Friday, May 3, 2013

Serves 4 ½ cup chopped walnuts 4½ teaspoons extra-virgin olive oil, divided 1 stalk green garlic, thinly sliced 2 cups sliced strawberries 1 bunch small green onions, thinly sliced ½ cup (2 ounces) shaved and crumbled Parmesan ¼ teaspoon freshly ground pepper 1/8 teaspoon salt 2 teaspoons aged … 0

Recipe: Asparagus and Parmesan Pastries

Friday, May 3, 2013

Makes 48 Dill patches are just sending up tendrils at this time so they taste of spring, too, but substitute basil or another herb if you prefer. ½ cup grated Parmesan, divided ¼ cup part skim ricotta or Neufchatel (about 2 ounces) 2 tablespoons chopped fresh dill Zest … 0

Weekly farmers market in Amherst starts Wednesday

Tuesday, April 30, 2013

The Wednesday Market at Kendrick Park returns for a third season this afternoon. The market, which will run from 2 to 6 p.m., will feature 11 vendors during the initial week, with more expected to join as the spring and summer progress. Among those who will be on … 0