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Food / Dining

Cooking the ham in a slow cooker, and here, adding brown sugar to it, makes leftover ham the best part of Easter. (Tom Wallace/Minneapolis Star Tribune/MCT)

Make the most of your holiday ham

Friday, April 18, 2014

I’m practical and hungry, a duo that makes leftovers the best part of any holiday meal. That’s as true for the Easter ham as with any other platter of protein at a family gathering. But before the leftovers, of course, comes the ham in all its glory, tender slices gleaming as it’s served on what we hope will be a … 0

Brunching it up for Easter

Friday, April 18, 2014

First comes church, for those who go to church. Then comes brunch. Easter brunch has become almost as much a part of the Easter celebration as chocolate, eggs and bunnies. It is a way to continue that feel-good sense of contentment with friends, family and loved ones. And if you aren’t religious, it … 0

Wine of the Week: 2013 Chateau Miraval Cotes de Provence rose

Friday, April 18, 2014

A WINE TO TRY 2013 Chateau Miraval Cotes de Provence rose Region: Provence Price: $20 to $26 Style: Elegant and fresh What it goes with: Tapenade, crudites, salmon, chicken The second vintage from Angelina Jolie and Brad Pitt’s wine estate in southeast France is a spectacular rose from an unspectacular year. Made by … 0

Great American Meals
  • Dynamic duo

KEVIN GUTTING

Ryan Gougeon, left, of Worthington and Jack Rustico of Goshen, both 4, trike around the New Hingham Elementary School gymnasium earlier this month.

    Dynamic duo KEVIN GUTTING Ryan Gougeon, left, of Worthington and Jack Rustico of Goshen, both 4, trike around the New Hingham Elementary School gymnasium earlier this month. Purchase photo reprints »

  • KEVIN GUTTING
George Delia, left, a senior in the Stockbridge School of the University of Massachusetts, helps judge the knot-tying abilities of Norfolk County Agricultural High School students, in hard hats from left, Alan Quinn, Jonathan Rice and Vinny Francios (only hands visible) during an arbor skills career development contest held in Look Park on Wednesday. Several state vocational schools from as far away as Cape Cod took part in the one day event hosted by the Forestry department at Smith Vocational and Agricultural High School.

    KEVIN GUTTING George Delia, left, a senior in the Stockbridge School of the University of Massachusetts, helps judge the knot-tying abilities of Norfolk County Agricultural High School students, in hard hats from left, Alan Quinn, Jonathan Rice and Vinny Francios (only hands visible) during an arbor skills career development contest held in Look Park on Wednesday. Several state vocational schools from as far away as Cape Cod took part in the one day event hosted by the Forestry department at Smith Vocational and Agricultural High School. Purchase photo reprints »

  • JASON PICARD
Samuel Rowlett sets his camera up on a tripod and uses a remote trigger to capture shadows as they fall on his giant backpack mounted canvas in Williamsburg on Friday, April 11th.

    JASON PICARD Samuel Rowlett sets his camera up on a tripod and uses a remote trigger to capture shadows as they fall on his giant backpack mounted canvas in Williamsburg on Friday, April 11th.

Co-op pushes membership drive to create grocery in Amherst center

Friday, March 28, 2014

AMHERST — When Louis’ Foods moved into its new site on University Drive in 1986, the departure left Amherst center without a full-service grocery store. Sometime in 2015, organizers of the Amherst Community Co-op hope to bring a … 0

Chef’s Best: Turning raw kale into a salad you will crave

Friday, March 28, 2014

There was a time when kale was just ornamental. Then suddenly it became a culinary superstar. And with good reason. Because once you start eating kale, it will become the “new normal” base for your salads. It has … 0

Big demand for Small Oven: New bakery opens in Easthampton

Friday, March 28, 2014

EASTHAMPTON Bakers Amanda Milazzo and Julie Copoulos thought there was a demand in Easthampton for made-from-scratch baked goods because the city had not had a bakery shop in 2½ years, ever since Sunrise Pastry Shop on Cottage Street … 2

New restaurants open in Amherst, Works Bakery Cafe, and Hadley, Moe’s Southwest Grill

Thursday, March 27, 2014

AMHERST — Two “fast-casual” restaurants have opened in Amherst and Hadley in recent days. In Amherst, at 48 North Pleasant St., the Works Bakery Cafe began serving customers Wednesday morning, and in Hadley, at 379 Russell St., Moe’s Southwest Grill started business on March 20. The Works is … 0

Swiss Emmentaler named world’s best cheese

Saturday, March 22, 2014

MADISON, Wis. — A Swiss Emmentaler has been named the top cheese at an international competition in Wisconsin, handing the nation its fourth win in the past five years. Cheesemaker Gerard Sinnesberger took top honors at the 2014 … 0

Valley Bounty: Celaric

Saturday, March 22, 2014

Celeriac looks just as you’d imagine a root vegetable would: bulbous and hairy. But peel off its rough skin and medusa-like roots to reveal a smooth, firm interior. Once prepped, celeriac can be grated raw to top a … 0

Can’t find the cookbooks you’re looking for? Time for a plan

Saturday, March 22, 2014

My collection began in the early ‘70s with a single volume, “The Hippie Cookbook,” sent to my college dorm, a gift from a California relative who loved to spend time in the kitchen. “Thoughts on Buffets” arrived next, … 0

Lou and Lucy's Leftovers: What to do when your restaurant meal stinks

Saturday, March 22, 2014

Dilemma. I don’t like my meal at a restaurant. Should I send it back to the kitchen or just politely bear it? (Rest easy, local restaurants, it wasn’t you.) This happened to me recently in Sarasota, Fla. It … 0

A wine to try: 2011 Caprili Rosso di Montalcino is the perfect food wine

Saturday, March 22, 2014

A WINE TO TRY 2011 Caprili Rosso di Montalcino Tuscany, Italy $20 to $24 Bright and chiseled Goes with: Pasta with meat sauce, grilled mushrooms and meats, roasted birds What a beauty. Caprili’s 2011 Rosso di Montalcino, 100 … 0

Chew on this: Gum loses its pop

Saturday, March 22, 2014

Gum seems as appealing as that sticky wad on the bottom of a shoe these days. It’s not that Americans still don’t ever enjoy a stick of Trident or Orbit, the two most popular brands. They just aren’t … 0