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Food / Dining

Planning Board approves Atkins Farms satellite store expected to open next summer in North Amherst

Thursday, December 18, 2014

AMHERST — A satellite Atkins Farms Country Market remains on track to open in North Amherst next summer. The Planning Board Wednesday approved site plans for the project at 113 Cowls Road, within what is being called the Mill District development, as well as granting a special permit that will allow deliveries to be made to the Atkins store through an existing driveway at 134 Montague Road. Atkins owner Pauline …

Chef’s Best: Take comfort in an almost effortless onion soup

Thursday, December 18, 2014

Talk about a vegetable that’s everywhere. The humble onion is one the most common aromatic vegetables, popping up in so many ways across so many cuisines. And it’s not just for taste. The onion also happens to be a terrifically healthy ingredient. If nothing else, it’s a delicious way to add bulk to …

Owner of Hangar Pub and Grill and Wings Over Amherst plans restaurant in Greenfield

Thursday, December 18, 2014

AMHERST — The owner of a chicken wings delivery service founded in Amherst in 1999, which has nearly three dozen stores in 13 states, is planning a new restaurant in Greenfield. Harold Tramazzo, who owns both the Wings Over Amherst and Hangar Pub and Grill restaurants on University Drive, said last week that he is examining a similar enterprise at the former Lunt …

Local wine and beer tastings

Friday, November 21, 2014

TASTINGS Liquors 44, 238 King St., Northampton, Saturday, 4 to 6 p.m., Southern Comfort Provisions, 30 Crafts Ave., Northampton, Saturday, 2 p.m., Element Brewing; Sunday, 2 p.m., Eden Ice Ciders; Tuesday, 4 p.m. Moonlight Meadery WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: Friday, 4-6 p.m., wine; …

Tim Driscoll’s Barhopping: First impressions

Thursday, November 20, 2014

You can only make a first impression once. At The Mick, the bar at the entrance of the Delaney House on Route 5 in Holyoke, they make a good one. My friend Chris and I arrived at The …

Chef’s Best: For Hanukkah, these are some pretty sweet latkes

Thursday, November 20, 2014

During college, I took a class on global populations and food (affectionately known as “pops and crops”). I’m sure it was a fine class, but really only one lesson has stuck with me in the 25 years since. …

Minnesotans gripe over grape salad being named classic Thanksgiving dish

Thursday, November 20, 2014

MINNEAPOLIS — It seemed an innocent enough premise: The New York Times Food section Wednesday featured a state-by-state guide to traditional Thanksgiving dishes of the 50 states. But snuggled between Michigan’s Baked German Potato Salad and Mississippi’s Ale-Braised Collard Greens With Smoked Ham Hock was a culinary land …

Hosting Thanksgiving for the first time? Some tips

Friday, November 14, 2014

The potatoes are wrong. The football game’s too loud. The kids aren’t dressed right. Thanksgiving can, of course, be a great joy, but with so many beloved traditions on the line it can also be prime ground for …

A do-ahead cornmeal biscuit to sop up your gravy

Friday, November 14, 2014

These rich cornmeal biscuits aren’t just an easy and delicious way to have fresh bread at the Thanksgiving table. They also let you get a jump on your dinner prep. The biscuits can be prepared up to the …

Lou & Lucy’s Leftovers: Lou gets fancy

Friday, November 14, 2014

You want elegant? I’ll give you elegant. I served a beautifully plated persimmon salad Wednesday night that had a wow factor of 10. Persimmons are not normally on my radar when food shopping but I had just read an article that suggested always buying one ingredient you have …

Valley Bounty: Cooking with leeks

Friday, November 14, 2014

Leeks Soft and malleable in both texture and flavor, leeks have a delicate Allium allure that doesn’t overpower dishes (or leave you crying) like onions can. Slow-cooked in butter, they’ll warm your kitchen and melt into a wide …

Chef’s Best: Thanksgiving: What can and can’t be prepped ahead

Thursday, November 13, 2014

When it comes to wrangling the Thanksgiving meal onto the table, one motto gets it right: Be prepared. Let’s face it, our national day of feasting features multiple dishes, all of which require different cooking times, temperatures and …

Chef’s Best: Spice up Thanksgiving with barbecue-rubbed turkey

Thursday, November 13, 2014

It occurred to us recently that many of the same flavors we crave on grilled meats during the summer also would be superb on roasted turkey at Thanksgiving. After all, cumin and chili powder and garlic and onion …