Daily Hampshire Gazette - Established 1786
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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.

can be a cook’s best friend

Saturday, March 22, 2014

Crumbs deserve respect. Those morsels of breads, cookies or crackers can be a cook’s best friend - if you master their power to add texture and flavor to foods. Cooks around the world have. They use crumbs to … 0

Warm up with a rich pork, hominy and salsa stew

Thursday, March 20, 2014

It all started at my friend Anthony’s house during the beginning the so-called polar vortex. He is a gifted home cook and a food television producer, so he knows his way around a pot. That icy night, Anthony … 0

Nicholette Lustig new specialist promoting Franklin County Community Development Corp. commercial kitchen

Tuesday, March 18, 2014

When Nicholette “Nico” Lustig took the newly created job of “food business development specialist” at the Western Massachusetts Food Processing Center a couple of months ago, she began working with the same sorts of farmers and specialty food … 0

Amherst doughnut shop plans to relocate ahead of Carriage Shops’ possible sale

Monday, March 17, 2014

AMHERST — As the likelihood grows that the Amherst Carriage Shops will be demolished to make way for a new development, one shop owner is planning a move. Keren and Nick Rhodes, who have run the Glazed Doughnut Shop from 233 North Pleasant St. since 2012, will relocate … 0

Slow start to maple season in chilly Massachusetts

Sunday, March 16, 2014

NORTH ANDOVER — In chilly Massachusetts, maple season is off to a slow start. Maple season starts at the end of February in a typical year. But despite being well into March, temperatures have been too low for … 0

Lou & Lucy’s Leftovers: Tamales

Saturday, March 15, 2014

My food bucket list totals 179 items and counting. The list was 180 and counting but I just made tamales for the first time. A recent visit to The Latino Store, just over the bridge in Hadley, inspired … 0

Here’s the best way to make lasagna

Saturday, March 15, 2014

Question: What’s the best way to make lasagna, and what’s the deal with no-boil noodles? Answer: There’s a reason lasagna is such a popular celebration dish. It’s perfect for a crowd. The smallest recipes serve eight. It’s simple to eat but intricate in its appeal, satisfying the pasta … 0

Fishing for flavor: Look to the sea for dinner possibilities during Lent

Saturday, March 15, 2014

Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal. Fish, for those whose … 0

Italians get to meat of the matter

Saturday, March 15, 2014

OK, it’s hardly bollito misto weather in LA. But we can pretend. At least once every winter, I need to make the “mixed boiled meats” of northern Italy, one of the easiest and most festive meals I know. … 0

Taste of Ireland served in trio of new cookbooks

Saturday, March 15, 2014

You need not have cousins in Cork or Mayo to stir up a few Irish dishes. Not with this trio of new cookbooks with their enticing recipes and beautiful photos. Take “My Irish Table” by Cathal Armstrong and David Hagedorn (Ten Speed Press, $35). Dublin-born Armstrong, the much-celebrated … 0