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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 …

Three new Valley breweries will help grow burgeoning craft-beer industry

Saturday, September 5, 2015

Three new area breweries are helping make the Pioneer Valley the beer capital of Massachusetts. BLDG 8 Brewing and Brew Practitioners will join a long list of other Valley breweries and brew pubs — including New City Brewery, …

Valley Bounty: Tomatoes

Friday, September 4, 2015

Tomatoes It’s time to focus on tomatoes. First, eating them, in all their juicy, multi-colored glory. Second, preserving them. Here’s an easy method: Line a rimmed cookie sheet with one layer of halved tomatoes, skin side down. Add …

Lou & Lucy’s Leftovers: Grillmaster Lou fesses up about hamburgers

Friday, September 4, 2015

I have a confession to make. Despite a brand-new Weber gas grill and a well-used large charcoal grill beckoning to me on my mancave-deck, the last three times I’ve cooked hamburgers I’ve done them in a screamingly hot, cast-iron frying pan on my gas stove. (Excuse the long …

Eat Up: Celebrity chef comes home

Friday, September 4, 2015

Celebrity chef comes home James Beard Award-winning chef — and UMass graduate — Joanne Weir will be preparing a five-course, prix-fixe dinner on Sept. 16 from 5 to 9 p.m. at the University Club & Restaurant at the …

Tim Driscoll’s Barhopping: Hanging in there for the last gasp of summer

Thursday, September 3, 2015

It was a hot summer day and I was parched, so I made my way to the Northampton Brewery at 13 Old South St., in search of a refreshing cocktail. I debated whether to imbibe inside with the …

Chef’s Best: When the apple itch strikes, bust out this easy baked treat

Thursday, September 3, 2015

During my freshman year at the University of Vermont, I became a pro at apple picking, and at cooking up all those apples I picked. I probably know at least 20 different ways to bake an apple! So …

New Atkins store opens in North Amherst Mill District

Monday, August 31, 2015

AMHERST — Bins filled with corn, lettuce and tomatoes — as well as tables displaying locally grown fruits and vegetables, including apples and peaches — will greet customers entering the new Atkins Farms Country Market satellite store in …

Eat up

Friday, August 28, 2015

Ice cream social The second annual Ice Cream Social will be held at Historic Northampton, 46 Bridge St., Saturday from 5 to 7 p.m. rain or shine. Once again Herrill’s Ice Cream is donating the ice cream. Steve …

Let’s Eat: Smoky Corn Polenta with Tomato Salad

Friday, August 28, 2015

Corn often is served the same way in summer — hot on the cob, stirred into chowder or folded in seasonal casseroles. In this easy recipe adapted from Sameh Wadi’s “The New Mediterranean Table,” its sweet kernels are …