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Food / Dining

In this image taken on May 13, 2013, pulled pork tacos, left, and lentil tacos are served on a plate as seen in Concord, NH. (AP Photo/Matthew Mead)

Chutney tacos? You betcha! Top chefs offer up fresh takes on taco night

Friday, May 24, 2013

When salsa overtook ketchup as America’s favorite condiment in the 1990s you had to know that “taco night” wasn’t far behind. Simple, satisfying and inexpensive, hard or soft tacos filled with meat, cheese and a what-have-you of veggies have become a staple for busy families. Sales of taco shells, seasonings and other products have grown steadily over the last decade, … 0

Lou & Lucy’s Leftovers: There’s more than one way to cook an asparagus

Friday, May 24, 2013

Well, it’s high-on asparagus season, better get your “grass” recipes made soon. I always see good recipes for asparagus, but I am usually so bent on getting enough while it is in season, I never seem to make the recipe. I just eat the asparagus cooked the simple ways: steamed, grilled or roasted. Not that there is anything wrong with that. But this … 0

Online reviews can make or break a restaurant

Friday, May 24, 2013

It was the customer service disaster heard around the Internet. An Arizona restaurateur, fed up after years of negative online reviews and an embarrassing appearance on a reality television show, posted a social media rant laced with salty language and angry, uppercase letters that quickly went viral last week, to the delight of … 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

In contest, chefs must ponder how Girl Scout cookies crumble

Friday, April 26, 2013

HOLYOKE — And the secret ingredient is ... Girl Scout Cookies! The Girl Scouts of Central and Western Massachusetts have sent out a “Call For Chefs” to participate in their Fork It Over culinary event, which will take … 0