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Food / Dining


Thursday, July 2, 2015

TERIYAKI GLAZE • Combine 2 cups mirin and 2 cups white wine. Bring to a boil for 2-3 minutes to cook off alcohol. • Add 6 tablespoons brown sugar and stir until dissolved. • Add 1 cup soy sauce and 5-6 slices of crushed fresh ginger. Simmer until thickened to a light syrup. 2) TSUKUNE (CHICKEN MEATBALLS) • Combine 1 pound ground chicken, 1 tablespoon minced fresh ginger, 2 teaspoons …

Valley Bounty: Sugar Snap Peas

Friday, June 26, 2015

Sugar Snap Peas Sugar snap peas are a recent and widely successful addition to the pea family. Introduced in the late 1970s, these plump, sweet edible pod peas are a top seller for some regional seed companies and an early summer treat. Mostly, I eat them raw, but I’m eager to try grilling …

Beach Eats in our own backyard: No need to head to the ocean for fresh seafood

Friday, June 26, 2015

Under a hot sun, a subtle breeze carries the scent of fried seafood out to the lot outside Captain Jack’s Roadside Shack on Route 10 in Easthampton where customers are dining on the fresh fish at picnic tables dotting the area. The clams, scallops and pollack served by restaurant owner Kevin Sahagian are …

Valley Bounty: Green garlic

Saturday, May 30, 2015

Green Garlic Many of us did not grow up eating garlic in its several forms. In my house, for example, we knew it best as powder. Right now, many farmers are selling the immature bulb and greens, called …

Drink (and Eat) Up

Saturday, May 30, 2015

Hot stuff Puckery summer sipper: Here’s an antidote to dull margarita mixes: a new Tart & Spicy Jalapeno Lemonade & Margarita Mix by Urban Accents. Blend the powdered mix with water, then serve over ice on its own …

Lou & Lucy’s Leftovers: Lou Loves Him Some Fava Beans

Saturday, May 30, 2015

It’s not often that supermarket food will make my heart go pitter-patter, but there it was, pitter-pattering away last week when I espied beautiful, fresh fava beans in all their glory. The sight of them caused an almost cannibalistic fervor on my part. I started sweating and dreamed …

Chef’s Best: Hope sprouts in a corner of Baltimore

Thursday, May 28, 2015

Spring came late to Baltimore, not green this year, but red. There were flashes of anger, flashes of fire, flash floods of shouting in the streets. I stayed in and served something warm, wishing I could garnish it …

Wal-Mart pushing for better animal welfare

Friday, May 22, 2015

NEW YORK — Wal-Mart’s push to get its suppliers to give farm animals fewer antibiotics and more room to roam is expected to have a big impact on the food industry, experts say. Though the steps are voluntary, …

Dijon mustard amps up the flavor of chicken

Friday, May 22, 2015

One of my pantry staples for adding flavor, but not fat and calories, is Dijon mustard. I’m never without it. Dijon mustard is a kitchen workhorse. Having a bottle or jar on hand is a quick route to …

Raise your glass, Pioneer Valley: Still true blue to first red love

Friday, May 22, 2015

Terra d’Oro Zinfandel Amador County, Calif. $9.99 to $15.99 In the early 1970s in Atlanta, you could be considered knowledgeable about wine if you knew that the rose from Lancers and Mateus came from Portugal. And there were …

Eat Up: Make your own French fries

Friday, May 22, 2015

French fries What makes for the best French fries — before ketchup, mayonnaise or any other condiment? Texture and flavor are defining factors, dictated by what potatoes are used, how they’re cut and prepped, the frying oil used …

From the fields to the food truck: Three former farm apprentices dish up local produce in breakfast, lunch and snack fare

Friday, May 22, 2015

There’s a new food truck parked at the Amherst Farmers Market on Saturdays this season dishing up egg and pesto breakfast sandwiches, parsnip fritters snacks and arepas — a kind of stuffed South American corn bread — for …

Lou & Lucy’s Leftovers: Lucy gets gritty

Friday, May 22, 2015

Shrimp and grits. You know you want it. I know I always want it when I see it on a menu. I don’t know why, I just do. Good old southern comfort food. I grew up with grits for breakfast. My father would make them on Sundays along …