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Food / Dining

Lou and Lucy’s Leftovers: To brine or not to brine the bird

Friday, November 21, 2014

Let the eating begin. Next week we will be thrown into the eating season, starting of course with Thanksgiving. I think Thanksgiving dinner is one of my favorite holiday meals. Steeped in tradition, not stuck in it. Lots of family or not. Good food and not a ton of the added pressure and expense that seems to come along with Christmas. I hosted Thanksgiving last year at my house, but …

Drink up: Smart cocktail shaker could be the key to the perfect drink

Friday, November 21, 2014

Making the perfect cocktail is serious business. Like baking, it requires precision, the right tools and a tested recipe. But the makers of the B4RM4N, a new smart cocktail shaker, are hoping their invention is all you’ll need to become a skilled bartender. The B4RM4N works by syncing with an app on your smartphone that’s loaded with hundreds of recipes for popular cocktails. …

Good reading, good eating: New cookbooks offer intriguing dishes for holiday feasting

Friday, November 21, 2014

Some people need only one cookbook — if that. Occasionally they want one to answer questions such as how long to cook the Thanksgiving turkey. But other people yearn for the cookbooks with intriguing recipes and vivid pictures of luscious dishes. Leafing through new cookbooks makes for happy private moments, especially at this …

Spice up your cooking with chutney

Friday, October 24, 2014

It’s time to spice up your pantry. OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don’t even …

Valley Bounty: Pork

Friday, October 24, 2014

PORK Ground pork is the base for sausages, meatballs, patties and dumplings from many cultures, including Asian, Eastern European and Latino. Vary the spices (chili flakes and ginger to sage and fennel) and the preparation and you can …

Soaking beans? In most cases, you don’t need to

Friday, October 24, 2014

Rich, earthy, hearty — there’s nothing quite so reassuring as having a pot of beans simmering in the oven when cool weather comes along. So why don’t more people cook them? One of the main reasons is the …

Wine to Try: 2013 Marisa Cuomo Costa d’Amalfi ‘Furore Bianco’

Friday, October 24, 2014

A WINE TO TRY 2013 Marisa Cuomo Costa d’Amalfi ‘Furore Bianco’ Region: Campania Price: $23 to $26 Style: Lean and expressive What it goes with: Grilled fish or shrimp, chilled shellfish, steamed clams, sushi and sashimi The hamlet …

Mischief and mayhem Wickedly tasty Halloween treats

Friday, October 24, 2014

If you’ve got school-age ghosts and goblins in your home, you should know these basics of Halloween parties. ■ Edible fake blood: Mix together light corn syrup with enough red food dye to get the color you want. …

Have a healthy Halloween

Friday, October 24, 2014

Your children will have plenty of candy on Halloween. That much is a given. But what do you do if you want them to eat more nourishing food as well? How do you offer children a healthy treat …

This week’s local wine and beer tastings

Friday, October 24, 2014

TASTINGS Amherst Wine & Spirits, 308 College Street, Amherst Saturday, 2-5 p.m., best reds under $15 WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: Friday, 4-6 p.m., wine; Leeds Package Store, Route 9, Leeds: Wed.—Fri., 3 to 6p.m.,wine.; Four Seasons, 333 Russell St., Hadley: everyday, wine; Spirit …

Tim Driscoll’s Barhopping: Strike one, strike two ... home run!

Thursday, October 23, 2014

I was in the doghouse, and I deserved to be there: My friend Jean and I had gone to the Cellar Bar in Easthampton to do “research” for one of these articles and I didn’t mention her name. …

Roasted beets can brighten up any holiday table

Thursday, October 23, 2014

Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are incredibly flexible on temperature — …

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 …