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Food / Dining

This Nov. 3, 2014 photo shows potato knishes in Concord, N.H. Though there are many variations of the knish, they essentially are the hand pie of classic Jewish cuisine: a baked, though sometimes fried, light pastry dough filled with mashed vegetables, often potatoes, or meat. (AP Photo/Matthew Mead)

Chef’s Best: Hankering for comfort food? Consider the knish

Wednesday, November 26, 2014

If you’re looking for some cold weather comfort food, you might want to consider the knish. Though there are many variations of the knish, they essentially are the hand pie of classic Jewish cuisine — a baked (though sometimes fried) light pastry dough filled with mashed vegetables (often potatoes) or meat. They started as peasant food, later became a 19th …

Order up: Jerry’s Place reopens after a month of repairs

Monday, November 24, 2014

SOUTH DEERFIELD — Bacon is sizzling and spatulas are flying for the first time in almost a month at Jerry’s Place. Deerfield Selectman David Wolfram and his wife, Mary, were among some of the first hungry patrons to step through the familiar Elm Street doors into the newly renovated restaurant Monday morning. Since their kitchen is undergoing its own renovation, the couple find …

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 …

Great American Meals
  • KEVIN GUTTING
Sara Pruss, associate professor of geosciences at Smith College, listens to a research presentation by students in her class, Invertebrate Paleontology and the History of Life, on Monday. At right is student Kenny Clark.

    KEVIN GUTTING Sara Pruss, associate professor of geosciences at Smith College, listens to a research presentation by students in her class, Invertebrate Paleontology and the History of Life, on Monday. At right is student Kenny Clark. Purchase photo reprints »

  • CAROL LOLLIS
Robert Saalfrank says grace at the Northampton Thanksgiving day meal.

    CAROL LOLLIS Robert Saalfrank says grace at the Northampton Thanksgiving day meal. Purchase photo reprints »

  • CAROL LOLLIS
back left, Emilie Hamilton, of Amherst, Jim Ilnicky of Leveret, and on the right, Joe Cerniawski, serve themselves  Thanksgiving day dinner community dinner put on by the Amherst Survival Center on Wednesday afternoon.

    CAROL LOLLIS back left, Emilie Hamilton, of Amherst, Jim Ilnicky of Leveret, and on the right, Joe Cerniawski, serve themselves Thanksgiving day dinner community dinner put on by the Amherst Survival Center on Wednesday afternoon. Purchase photo reprints »

Chef’s Best: 10 fresh ways to doctor stuffing mix

Thursday, October 30, 2014

Let’s be clear about something. ... When making stuffing, it’s always better to slice and dry your own bread cubes. Hands down, the taste and texture are better. But let’s also be realistic. In the chaos of getting …

Carr’s Ciderhouse in Hadley carves its place in the new and fast-growing cider market

Monday, October 27, 2014

Comparing apples to apples is just good practice. Do it for 20 years, and you’ve got yourself a tradition. The 20th annual Franklin County CiderDays runs from Friday to Sunday and features classes, hangouts, talks and tastings throughout the Hilltowns. This year they’ve added a Friday-night kickoff reception …

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. …