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Food / Dining

This chutney takes advantage of the abundance of green tomatoes due to our cooler summer. (Bill Hogan/Chicago Tribune/MCT)

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 have a garden. That shouldn’t prevent you from making chutneys. Nor should a tradition of making berry jams and crock dill pickles stop you from stirring up a batch of chutney, a versatile preserve that can add a range of flavors — sweet, spicy, tangy, tart — to recipes. “Chutney is a versatile condiment with many uses besides playing sidekick to curried dishes,” writes Leda Meredith in …

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 make golumbkis, fried dumplings, sausages, meatballs, or pork and noodles. Remember that if you’re not …

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 planning that’s required to soak them overnight before you start. I know the look — …

Great American Meals
  • JERREY ROBERTS
Robert Sherwood, from left, Amanda Potluck, Mariam Massaro, Tom Fair and Craig Harris rehearse for the fourth annual Gaea Star Goddess Show Wednesday at Flywheel in Easthampton. The show is on Saturday at 7:20 at the Academy of Music. This year, the show is a celebration and reverence for the elemental beauty of water. Massaro, of Worthington, is the director and also wrote the music. A rally opposed to gas pipelines and fracking is being held in Pulaski Park at 6 p.m.

    JERREY ROBERTS Robert Sherwood, from left, Amanda Potluck, Mariam Massaro, Tom Fair and Craig Harris rehearse for the fourth annual Gaea Star Goddess Show Wednesday at Flywheel in Easthampton. The show is on Saturday at 7:20 at the Academy of Music. This year, the show is a celebration and reverence for the elemental beauty of water. Massaro, of Worthington, is the director and also wrote the music. A rally opposed to gas pipelines and fracking is being held in Pulaski Park at 6 p.m. Purchase photo reprints »

  • JERREY ROBERTS
Erika Saravia, from left, Armando Saravia and Oscar Saravia serve pizza to Kettie Lawrence, of Amherst, and Jim Dubois, of Northampton, at Pinocchio's despite the power outage Friday in downtown Northampton.

    JERREY ROBERTS Erika Saravia, from left, Armando Saravia and Oscar Saravia serve pizza to Kettie Lawrence, of Amherst, and Jim Dubois, of Northampton, at Pinocchio's despite the power outage Friday in downtown Northampton. Purchase photo reprints »

  • CAROL LOLLIS
Two dozen area medical professionals take part in an Ebola preparedness training at Cooley Dickinson Hospital Friday. Here, using blue paint, participants practice proper hand washing and  how to take gloves off without infecting themselves.

    CAROL LOLLIS Two dozen area medical professionals take part in an Ebola preparedness training at Cooley Dickinson Hospital Friday. Here, using blue paint, participants practice proper hand washing and how to take gloves off without infecting themselves. Purchase photo reprints »

Critics spend heavily in bottle bill fight

Monday, September 22, 2014

BOSTON (AP) — Opponents of a proposed expansion of the state’s bottle deposit law have poured another $2.4 million into a campaign to defeat the November ballot question. The opponents, which includes supermarkets and the Washington-based American Beverage Association — had already spent $5.4 million to help pay …

A taste of tech: Devices changing the game for restaurants and patrons

Friday, September 19, 2014

From taco stands to sit-down restaurants, technology is changing the way we order, pay and even dine while eating out. Want to peruse the news or occupy your fidgety kids at the table? There’s a tablet for that. …

Want to be a better cook? Choose the right pan for the task at hand

Friday, September 19, 2014

Picking the perfect pan for cooking may seem simple enough. A frying pan for scrambled eggs and burgers. A huge pot for boiling pasta or sweet corn. If you want to cook well, though, choosing the right pan …

Lou & Lucy’s leftovers: Littlenecks

Friday, September 19, 2014

Just got back from vacation in Wellfleet — and boy, did I get a raw deal there. But this raw deal was a good thing and educational to boot. Last year a friend and I taught ourselves to shuck our own oysters. We sat a picnic table and …

Tim Driscoll’s Barhopping: The bitters truth

Thursday, September 18, 2014

There was a time when a cocktail just wasn’t a cocktail unless it contained bitters. The first published definition of a cocktail appeared in 1806 in the “The Balance, and Columbian Repository,” and read: “Cocktail is a stimulating …

Hungry Ghost Bakery in Northampton will host 11th annual bread festival

Tuesday, September 16, 2014

NORTHAMPTON — The owners of Hungry Ghost Bread bakery know a tried and true recipe when they see one. That’s probably why the are gearing up this weekend to host the 11th Annual Wonder Not! Bread Festival. On Sunday from 11 a.m. to 5 p.m. at Hungry Ghost …

Lou & Lucy’s Leftovers: To The Apollo Grill and all the Valley restaurants I’ve loved before

Friday, September 12, 2014

Most people have a go-to restaurant they frequent. Maybe they have a favorite appetizer or entree there. Or there’s a certain ambiance that beckons them to return again and again. Well, I have many restaurants I like, but few where I feel like a regular. For me, one …

Tarragon: It goes with everything

Friday, September 12, 2014

Most herbs defy easy description. Trying to discuss the flavor of thyme or oregano leads only to vague adjectives. Calling rosemary “woody” doesn’t quite cut it. But tarragon is easy. Tarragon tastes sort of like licorice. It does …

Dip into dukkah

Friday, September 12, 2014

Dukkah (pronounced DOO-kah) is a Middle Eastern blend of toasted nuts, sesame seeds and spices. The crunchy condiment served on olive oil-dipped flatbread is especially popular in Egypt, where nearly every family has developed its own version to …

Valley Bounty: Hot peppers

Friday, September 12, 2014

HOT PEPPERS Local hot peppers are ripe for the picking. Varieties from around the world — with heat levels ranging from mild to scorching — are grown right here, often by farmers with a passion for peppers. Be …