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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 »

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 …

Critics spend heavily in bottle bill fight

Monday, September 22, 2014

BOSTON (AP) — Opponents of a proposed expansion of the state’s bottle deposit law have poured another $2.4 million into a campaign to defeat the November ballot question. The opponents, which includes supermarkets and the Washington-based American Beverage Association — had already spent $5.4 million to help pay …

A taste of tech: Devices changing the game for restaurants and patrons

Friday, September 19, 2014

From taco stands to sit-down restaurants, technology is changing the way we order, pay and even dine while eating out. Want to peruse the news or occupy your fidgety kids at the table? There’s a tablet for that. …

Want to be a better cook? Choose the right pan for the task at hand

Friday, September 19, 2014

Picking the perfect pan for cooking may seem simple enough. A frying pan for scrambled eggs and burgers. A huge pot for boiling pasta or sweet corn. If you want to cook well, though, choosing the right pan …

Lou & Lucy’s leftovers: Littlenecks

Friday, September 19, 2014

Just got back from vacation in Wellfleet — and boy, did I get a raw deal there. But this raw deal was a good thing and educational to boot. Last year a friend and I taught ourselves to shuck our own oysters. We sat a picnic table and …

Tim Driscoll’s Barhopping: The bitters truth

Thursday, September 18, 2014

There was a time when a cocktail just wasn’t a cocktail unless it contained bitters. The first published definition of a cocktail appeared in 1806 in the “The Balance, and Columbian Repository,” and read: “Cocktail is a stimulating …

Hungry Ghost Bakery in Northampton will host 11th annual bread festival

Tuesday, September 16, 2014

NORTHAMPTON — The owners of Hungry Ghost Bread bakery know a tried and true recipe when they see one. That’s probably why the are gearing up this weekend to host the 11th Annual Wonder Not! Bread Festival. On Sunday from 11 a.m. to 5 p.m. at Hungry Ghost …

Lou & Lucy’s Leftovers: To The Apollo Grill and all the Valley restaurants I’ve loved before

Friday, September 12, 2014

Most people have a go-to restaurant they frequent. Maybe they have a favorite appetizer or entree there. Or there’s a certain ambiance that beckons them to return again and again. Well, I have many restaurants I like, but few where I feel like a regular. For me, one …

Tarragon: It goes with everything

Friday, September 12, 2014

Most herbs defy easy description. Trying to discuss the flavor of thyme or oregano leads only to vague adjectives. Calling rosemary “woody” doesn’t quite cut it. But tarragon is easy. Tarragon tastes sort of like licorice. It does …

Dip into dukkah

Friday, September 12, 2014

Dukkah (pronounced DOO-kah) is a Middle Eastern blend of toasted nuts, sesame seeds and spices. The crunchy condiment served on olive oil-dipped flatbread is especially popular in Egypt, where nearly every family has developed its own version to …