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Food / Dining

This Oct. 5, 2015 photo shows hot pepers for homemade boozy hot sauce in Concord, NH.   Start a spicy new holiday tradition by making batches of hot sauce as gifts. (AP Photo/Matthew Mead)

Chef’s Best: Heat up the holidays by making batches of hot sauce as gifts

Monday, November 30, 2015

Right around Thanksgiving, I usually start my holiday gift-making. Most years, my mother and I make wild persimmon fruitcakes, which we wrap in bourbon-soaked cheesecloth. They are so delicious. But this year, I’ve decided to start a spicy new tradition. I am going to make bottles of my favorite boozy hot sauce. Everyone loves hot sauce and this one is …

Homemade granola bars have moved far beyond hippie origins to become a mainstream snack

Friday, November 27, 2015

BC-HOMEMADE-GRANOLABARS:MS - food (800 words),0851 Homemade granola bars have moved far beyond hippie origins to become a mainstream snack (PHOTOS) By Kim Ode Star Tribune (Minneapolis) (TNS) The kids are back in school, which can bestow a sense of routine in a household - except when it doesn’t, as when school activities kick …

Test Kitchen recipe: French onion is the perfect soup for fall

Friday, November 27, 2015

Nothing feeds the soul quite like soup. Most soups are hearty in both taste and texture. And one of the best things about soups: You can make a meal out of them. Add a salad and some crusty bread and dinner is served. One of my favorite soups for fall is French onion …

Chipotle-linked E. coli outbreak grows to 37

Tuesday, November 3, 2015

SEATTLE — Chipotle’s industry-leading commitment to tracking its ingredients from farm to table is being put to the test by an E. coli outbreak that has sickened at least 37 people as of Tuesday, nearly all of whom …

The Great Pumpkin & Friends: Shape-changers in the kitchen, they also sub for each other in an array of recipes

Friday, October 30, 2015

Have you met the cucurbita family? It’s like an ancient royal clan that boasts the gloriously brilliant pumpkin as its reigning King and Queen. The acorn squash must be Crown Prince, with a bevy of princesses named Delicata, …

Beerhunter: The proof is in the pumpkin: How does it fare in craft brews?

Friday, October 30, 2015

In 1923, when The New York Times asked George Mallory why he wanted to climb Mount Everest, the adventurer quipped, “Because it’s there.” That’s not the most promising mantra to cling to — Mallory perished on the mountain …

Valley Bounty: Celeriac

Friday, October 30, 2015

Celeriac Celeriac is a Halloween-worthy vegetable: rooty, bumpy, almost frightening until you get to know it. I can’t go so far as to say that it’s sweet as candy on the inside, but it brings a delicious celery …

Eat Up: Cookie contest, cider days

Friday, October 30, 2015

Cookie contest Cookies take center stage in the annual Historic Deerfield/King Arthur Flour Heritage Baking Competition. The deadline for is Monday for contestants to submit a cookie recipe, along with a story explaining its origins. Each recipe must include at least a half cup of King Arthur Flour …

Lou & Lucy’s Leftover: Lou stresses over his Halloween candy

Friday, October 30, 2015

What’s wrong with me? I’m sitting here in my living room on Halloween this Saturday with a bowl chock (olate) full of Snickers, Mars Bars, Kit Kats, M&M Peanuts, Reese’s, Mr. Goodbar ... you name it, I bought it. Can’t disappoint the children, right? But the thing is, …

Chef’s Best: Entertaining a gaggle of ghouls? Time to dress up popcorn

Thursday, October 29, 2015

It’s that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats. Whether you are hosting a graveyard’s worth of spooks or need to supply the treats for a classroom party, this year …

Sourdough do it yourself

Saturday, October 24, 2015

If you want to try making your own sourdough bread, be prepared to feed the starter without fail. That has to happen every day if it’s stored at room temperature, or about every week if it’s stored in the fridge. If you don’t, says Jonathan Stevens of Hungry …

Fall is primetime for sourdough — the mother of all bread, say its advocates

Saturday, October 24, 2015

Jonathan Stevens, owner of Hungry Ghost Bread, and his employee Justin Knoll hoist a massive binful of dough onto a floured table at his Northampton bakery, and fold it over a few times. Flour dust billows outward, and …

Valley Bounty: Pumpkins

Friday, October 23, 2015

Pumpkins Eating real pumpkins can sometimes get lost in the fall frenzy of pumpkin flavoring and pumpkin decorating. Searching out fresh sugar or pie pumpkins brings both a nutritional and a flavor reward, though. Cubes of pumpkin, roasted …