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Food / Dining

This Sept. 21, 2015 photo shows 4-ingredient Zucchini Soup in Concord, NH. Zucchini, available most of the year despite technically being a summer squash, is full of fiber and offers nice array of vitamins. One medium squash provides vitamin B6, folate and over half our daily requirement of vitamin C, not to mention minerals, such iron and calcium. Zucchini also sports a couple grams of protein. (AP Photo/Matthew Mead)

Four ingredients, 20 minutes: All you need for great zucchini soup

Friday, October 2, 2015

In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves. Yet once I get started in the kitchen, sometimes I can’t help but add in a final touch, an extra this or that (or two or three) that will make the whole recipe really sing. So I’ll admit, …

Fall comfort foods get a healthy twist

Friday, October 2, 2015

With the start of fall, comfort food cravings really settle in. There are creamy and hearty soups and chowders, cheesy lasagnas and casseroles drenched in cream-of-something soup. But that comfort often comes with a pretty hefty cost: lots of carbs and calories, fat and sodium. But it doesn’t have to be that way, …

Friday, October 2, 2015

Grapes Just-picked grapes are a treat, and of course they don’t need anything in the way of cooking or preparation. One fall, however, a neighbor brought us a grape pie, and I learned that skinning and seeding grapes is worth the trouble. If you want to highlight grapes without lots of preparation, pair …

Brass Cat in Easthampton gets initial OK to open beer garden

Monday, September 14, 2015

EASTHAMPTON — Brass Cat owner Mike Lavalle says Cultural Chaos revelers love the front-row seat his one-off beer garden gives them during the annual festival — and that’s exactly why he plans to make it an everyday feature …

SideHill Farm in Hawley makes more than 1,500 gallons of yogurt a week that is shipped to Massachusetts markets

Sunday, September 13, 2015

SideHill Farm yogurt is pretty simple, just like its purple-sky, green-pasture, brown-cow logo. And the idea, when Paul Lacinski and Amy Klippenstein came up with it a decade ago on the Ashfield farm where they were living, was …

Dairy cases reflect explosive growth in yogurt flavors and varieties

Sunday, September 13, 2015

It’s no contest. A supermarket clerk stands beside a cart piled high with yogurt of several brands and flavors trying in vain to replace containers pulled from the dairy case by Greek yogurt shoppers. Yogurt — with honey, …

Less can be more when it comes to great fresh tomato sauce

Friday, September 11, 2015

Tomato lovers wait for this moment all year, that moment when the plants in the garden are struggling under the weight of those gorgeous red (or yellow or orange or even green) orbs, and the tables at the …

New cookbooks, new ideas: From fig and lavendar tart to bacon jam

Friday, September 11, 2015

Labor Day has just honored the workers who built our economy and keep it thriving. It also reminded us that the lazy days of summer have passed. Kids are riding yellow buses to school. Students are thronging campuses. …

Eat Up: Dinner at the carousel

Friday, September 11, 2015

DINNER AT THE CAROUSEL The nonprofit organization, the Holyoke Merry-Go-Round, is hosting a “Fall Back in Time” fundraiser Friday to support the antique carousel at Heritage Park, featuring ethnic foods that reflect Holyoke’s population around the time the …

Raise Your Glass, Pioneer Valley: Albariño, wine made with grapes from ‘Spain’s Garden of Eden

Friday, September 11, 2015

I think it’s safe to say that many wine drinkers tend to seek out comfort zones — wine brands, varietals, regions — that they return to time and time again. After all, there are so many wines on …

Valley Bounty

Friday, September 11, 2015

Tomatilloes Tomatilloes are abundant and beautiful, but I didn’t grow up eating them and I’ve had to learn more ways to eat them. My best suggestion — and the simplest — comes from Montague restaurant The Alvah Stone: …

Lou & Lucy’s Leftovers: Lucy can’t let go

Friday, September 11, 2015

Oh boy, it’s almost winter squash season. I wrote that last year in my lament about summer’s end. I thought it was funny so I’m re-gifting it. If you didn’t read it or don’t remember how funny the column was, trust me, it was a riot. The point …

Chef’s Best: Easy veggie skewers for back-to-school nights that aren’t easy

Thursday, September 10, 2015

Back-to-school is kind of like New Year’s Day for my kids. It’s the perfect time to revisit personal goals, which range from mastering fractions to eating more vegetables. But it’s also an incredibly busy time of year with …