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Food / Dining

Mmmm Mmmm Maple: Savoring the first crop of the season

Friday, April 17, 2015

Is it possible to think of maple syrup as a vegetable? It’s a bit of a stretch, yet it’s a plant food, and plant foods are classified as vegetables, fruits, legumes and cereals. It’s definitely not a legume or a cereal. Possibly it could be a fruit because like most fruits it comes from a tree. But counting maple syrup …

Valley Bounty: Jams and Preserves

Friday, April 17, 2015

Jams and Preserves A well-stocked pantry can upgrade easy every day meals and snacks to special ones with a minimum of on-the-spot effort. Try hot pepper jelly on crackers with goat cheese; apricot jam, spread between the layers of a cake and topped with whipped cream; rhubarb chutney on toasted bread with melted …

Lou & Lucy’s Leftovers: Lou gets Shakespearean

Friday, April 17, 2015

Friends, Romans, Northamptonmen (and women), lend me your cooking ears. I come to praise my Caesar Salad dressing, not to bury it. While “real” Caesar salad dressing involves fresh egg yolks and olive oil, I like to make a thicker and more stable refrigerator version using mayonnaise. Having a jar of this in the fridge is among the handiest quick fixes in my …

Great American Meals
  • CAROL LOLLIS

Quiche made as part of an after school program called Circles for Jewish Living  as a way to raise money to donate  Heifer International.

    CAROL LOLLIS Quiche made as part of an after school program called Circles for Jewish Living as a way to raise money to donate Heifer International. Purchase photo reprints »

  • MICKY BEDELL
Suze Glenn, 67, leads an osteo-excercise class in the Hatfield Senior Center on Friday, located in the  basement of the town hall. From left, Dolores Mosakewicz, Glenn,  Roberta Slysz, 73, and Bernice Kellogg, 82, stretch their legs and lift their arms in the small space provided by pushing tables up against the wall.

    MICKY BEDELL
Suze Glenn, 67, leads an osteo-excercise class in the Hatfield Senior Center on Friday, located in the basement of the town hall. From left, Dolores Mosakewicz, Glenn, Roberta Slysz, 73, and Bernice Kellogg, 82, stretch their legs and lift their arms in the small space provided by pushing tables up against the wall. Purchase photo reprints »

  • KEVIN GUTTING
Easthampton High School seniors, from left, Claudia Marcinowski, Kyle Reynolds and Heather Sikop get help from freshmen Paul Borowski, right, and Mason Moynihan in making a video on breakfast foods in Eileen Claveloux's multimedia class.

    KEVIN GUTTING Easthampton High School seniors, from left, Claudia Marcinowski, Kyle Reynolds and Heather Sikop get help from freshmen Paul Borowski, right, and Mason Moynihan in making a video on breakfast foods in Eileen Claveloux's multimedia class. Purchase photo reprints »

Lou & Lucy’s Leftovers: Lou has too much time on his hands

Friday, March 20, 2015

Having read way too many articles about coping with retirement, I realized when I packed it in at the end of February that I shouldn’t rush right in and try to tackle major tasks that had been delayed for years. All these articles screamed: TAKE YOUR TIME. YOU …

Tim Driscoll’s Barhopping: Platinum Pony’s cutting-edge Cuban Manhattan

Thursday, March 19, 2015

It was actually research I was doing about Boston micro-distilleries that led me to the Platinum Pony in Easthampton. The bar/restaurant/night club at 30 Cottage St. is one of just two locations in the Pioneer Valley that carries …

10 fresh ideas for turning toast into something exciting

Thursday, March 19, 2015

We’re not entirely sure what the difference is between a classic open-faced sandwich and the suddenly hip world of toast with toppings. Then again, maybe it doesn’t much matter. A thick slab of lightly toasted good quality bread …

Feds aim to halt fishing fraud by tracking seafood imports

Sunday, March 15, 2015

BOSTON (AP) — In an effort to eradicate illegal fishing and seafood fraud, the Obama Administration is launching a fish tracking system that would eventually tell consumers where their fish was caught, processed and stored. U.S. Deputy Secretary of Commerce Bruce Andrews announced the initiative at the Seafood …

Surprise gift delivers welcome sunshine

Friday, March 13, 2015

March, aptly named, is a slow, obligatory trudge. The scenery is best indoors: cup, counter, cookbook. A moment startled, one morning, by the buzzer; the man in the brown uniform handed off a brown box. Small, heavy and …

Emerald tradition: On St. Patrick’s Day corned beef is king — but not in Ireland

Friday, March 13, 2015

You don’t have to be Irish-American to eat corned beef and cabbage on St. Patrick’s Day. It’s the iconic must-have meal on March 17. Other holiday foods range from green bagels for breakfast to green-frosted cookies for snack …

Raise your glass, Pioneer Valley: A white Spanish wine for all seasons

Friday, March 13, 2015

Marques de Caceres’ Verdejo In the last couple of years, I may have had wines made from the white wine grape Verdejo, but I didn’t give them much thought until recently when I had a glass at an …

Valley Bounty: Maple Syrup

Friday, March 13, 2015

Maple Syrup One of the delights of local eating is the return of seasonal foods, like much-missed friends greeted joyfully after a long journey away. Despite the year-round availability of local syrup, the short stretch of cold nights …

Whole-wheat pasta redeemed with chard and cheese

Thursday, March 12, 2015

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather spineless and dull. And as someone …

Chef’s Best: An Easter meringue-inspired coconut cake and coconut cream

Thursday, March 12, 2015

It’s just not Easter without some sort of coconut dessert, whether it’s a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create …