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Food / Dining

This Nov. 30, 2015 photo shows baked bay scallops with lemon garlic cream in Concord, N.H. The beauty is that this recipe, which bathes scallops in a cream sauce and tops them with crispy panko breadcrumbs, is easily prepped up to 24 hours ahead, then refrigerated until you are ready to serve. (AP Photo/Matthew Mead)

Staying home on Valentine’s Day is easy with these scallops

Friday, February 12, 2016

This Valentine’s Day, take a pass on the expected. As in, ditch the restaurant reservations. You’re just going to get overcharged for so-so food, anyway. Instead, stay home and show your lover how much you care by assembling this simple — but impressive — baked scallop dinner. The beauty is that this recipe — which bathes scallops in a cream …

Going for grains that aren’t run of the mill

Friday, February 12, 2016

Apart from rice, most of the grain we eat is consumed as the flour used in prepared foods. We eat wheat as breads, crackers, cakes, cookies and breakfast foods, but rarely as whole grains; corn comes in chips, tortillas, cereals, polenta, corn bread and corn syrup far more often than it appears as …

Valley Bounty: Maple Panna Cotta

Friday, February 12, 2016

Maple panna cotta Want a fancy, easy-to-make Valentine’s Day dessert that features local ingredients? Panna Cotta is a simple pudding, made with milk or cream and a little bit of gelatin. (How simple? Heat milk or cream. Add gelatin. Chill until set). It’s smooth and delicious and a good base for seasonal embellishment. …

Great American Meals
  • KEVIN GUTTING
Parallel Universe: Two strangers pass on Main Street in Northampton as snow intensifies Monday afternoon.

    KEVIN GUTTING Parallel Universe: Two strangers pass on Main Street in Northampton as snow intensifies Monday afternoon. Purchase photo reprints »

  • JERREY ROBERTS
Michelle Perez, of Florence, colors with a pencil during a meeting of an adult coloring group called "Coloring and Kumquats" Thursday at Lilly Library in Florence. The group was organized by her sister, Kim Perez, who is the children's librarian, and Theo Hull, the young adults librarian. Adult coloring has become increasingly popular in the past few years and some coloring books have become best sellers. Michelle took up the hobby about two years ago after breaking her foot. "It's so relaxing. I can do my own thing with it," she said. Kim claims it's like meditation. The group meets Thursdays from 6:30-8 p.m.

    JERREY ROBERTS Michelle Perez, of Florence, colors with a pencil during a meeting of an adult coloring group called "Coloring and Kumquats" Thursday at Lilly Library in Florence. The group was organized by her sister, Kim Perez, who is the children's librarian, and Theo Hull, the young adults librarian. Adult coloring has become increasingly popular in the past few years and some coloring books have become best sellers. Michelle took up the hobby about two years ago after breaking her foot. "It's so relaxing. I can do my own thing with it," she said. Kim claims it's like meditation. The group meets Thursdays from 6:30-8 p.m. Purchase photo reprints »

  • CAROL LOLLIS
Mussels Stuffed with Quinoa and Walnuts

    CAROL LOLLIS Mussels Stuffed with Quinoa and Walnuts Purchase photo reprints »

Lou and Lucy’s Leftovers: Lucy savors a freebie

Friday, January 15, 2016

Who doesn’t like a freebie? I certainly do. I’m not really talking about the junk that somebody leaves at the curb with a big free sign on it. Not that there is anything wrong with that. I am sure we have all done it to get rid of …

Familiar Route 9 eatery in Hadley reopens as Johnny’s Roadside Diner

Sunday, January 10, 2016

HADLEY — Enjoying hot coffee and cream-cheese-covered bagels at their booth, two longtime customers of the only diner on Route 9 were pleased to be back at the establishment Thursday morning. “This used to be very popular,” said …

Hope & Olive in Greenfield relies on fresh, local foods and work culture that retains employees

Sunday, January 10, 2016

GREENFIELD — It’s the business mantra that just about everyone has heard — restaurants have a notoriously high rate of failure compared to other ventures. But in Greenfield, the Hope & Olive at the corner of Hope and …

Valley Bounty: Winter Squash

Friday, January 8, 2016

Winter Squash I am a fan of winter squash soup. I like how it’s possible to vary the flavors — add a celeriac, for example, or frozen peppers and coconut milk. Alas, my family does not like squash …

Veggie in disguise: Transforming lean cauliflower into a world of rich, easy dishes

Friday, January 8, 2016

Truth be told, I was prepared to hate most efforts to transform cauliflower into something it wasn’t. What’s wrong with straight up seasoned and roasted cauliflower? Why do we need to turn it into steaks and cutlets, mash …

Eat Up: Granola

Friday, January 8, 2016

Granola If you believe there can’t be too much granola, try this disparate pair. One is far more refined than the other, but both make tasty-crunchy additions to yogurt, ice cream, salads and smoothies, and add a lot …

With a few tricks, baked egg rolls can be as good as fried

Friday, January 8, 2016

Alice was our au pair from China, and when she joined our family she brought with her a slew of tasty dishes. Our family fell in love with her complex fried rice, dumplings with juicy meat fillings, and …

Lou & Lucy’s Leftovers: Lou loves the day after a holiday

Friday, January 8, 2016

I just can’t get this past Christmas out of my head. I keep thinking about how I was perusing the poultry at my favorite supermarket the day before Christmas and I came upon a fresh 10-pound goose from D’Artagnan, a high-quality purveyor of such items. It also makes …

Rep. McGovern tells Congress of wage campaign inside Northampton’s Haymarket Cafe (WITH VIDEO)

Thursday, January 7, 2016

NORTHAMPTON — Raising the minimum wage and eliminating tips at the Haymarket Cafe not only increased business for owner Peter Simpson, it made the coffee shop the topic of a U.S. House floor speech by Rep. James McGovern. …

Chef’s Best: Make way for gnocchi

Thursday, January 7, 2016

As our thoughts turn once again to starchy sides — as they are wont to do — can’t we for once have some dadblasted gnocchi? As good as it is, gnocchi’s like that crazy Uncle Shadrach you’re always …