Daily Hampshire Gazette - Established 1786
Some clouds
Some clouds
Hi 54° | Lo 38°

Food / Dining

Lou and Lucy’s Leftovers: To brine or not to brine the bird

Friday, November 21, 2014

Let the eating begin. Next week we will be thrown into the eating season, starting of course with Thanksgiving. I think Thanksgiving dinner is one of my favorite holiday meals. Steeped in tradition, not stuck in it. Lots of family or not. Good food and not a ton of the added pressure and expense that seems to come along with Christmas. I hosted Thanksgiving last year at my house, but …

Drink up: Smart cocktail shaker could be the key to the perfect drink

Friday, November 21, 2014

Making the perfect cocktail is serious business. Like baking, it requires precision, the right tools and a tested recipe. But the makers of the B4RM4N, a new smart cocktail shaker, are hoping their invention is all you’ll need to become a skilled bartender. The B4RM4N works by syncing with an app on your smartphone that’s loaded with hundreds of recipes for popular cocktails. …

Good reading, good eating: New cookbooks offer intriguing dishes for holiday feasting

Friday, November 21, 2014

Some people need only one cookbook — if that. Occasionally they want one to answer questions such as how long to cook the Thanksgiving turkey. But other people yearn for the cookbooks with intriguing recipes and vivid pictures of luscious dishes. Leafing through new cookbooks makes for happy private moments, especially at this …

The best of all words Taking a culinary trip to the wonders of Myanmar

Friday, October 17, 2014

To understand why Burmese food is my favorite cuisine in the world, all you have to do is look at a map. Burma, which is now known as Myanmar, is nestled cozily between Thailand, China and India. Think …

Wine to try: 2012 Pio Cesare Barbera d’Alba

Friday, October 17, 2014

A WINE TO TRY 2012 Pio Cesare Barbera d’Alba Region: Piedmont, Italy Price: About $20 Style: Bright and chiseled. What it goes with: Salumi, braised beef, pasta with meat sauce, hearty soups, mushroom dishes This Barbera from one …

Lou & Lucy’s Leftovers: Lou makes paella

Friday, October 17, 2014

After years of languishing at the bottom of my seven-shelf-high bookcase in the kitchen, my carbon steel, 13-inch paella pan has gotten quite a workout the past two weekends. First up for the pan was a stove-top mixta paella, which is basically made with meat (chicken thigh pieces, …

Valley Bounty: Greenbeans

Friday, October 17, 2014

GREEN BEANS Hard frost has not yet arrived in most of the Valley, and as a result green beans are still coming in strong. They bring a vibrant green color to fall menus and are wonderful additions to …

Go green with pistachios

Thursday, October 16, 2014

Healthful, delicious and growing in popularity, pistachios make green look great. Finding new fans around the world, this California tree nut with the distinct color and taste is on a roll. (And it’s not just comedian and pistachio …

Back on the scene: Former owner of Northampton's C. McD’s Cafe, Caroline McDaniel to open ConVino wine bar in Thornes Marketplace

Saturday, October 11, 2014

NORTHAMPTON — As a restaurant consultant in New York City during the 2000s, Caroline McDaniel watched dozens of wine bars open in the Big Apple. The Smith College graduate, who at the time frequently returned to Northampton for …

Pumpkin pie spice isn’t just for fall lattes

Friday, October 10, 2014

It’s officially fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall is here because Starbucks is once again offering its signature pumpkin spice latte. Never mind …

Break out of your dinner rut

Friday, October 10, 2014

On Sunday nights this summer, I would often stare at a blank sheet of paper as I tried to plan a week’s worth of meals. I would try to think up something new to cook for dinner. Often …

Wine to try: 2012 Chateau Thivin Cote de Brouilly

Friday, October 10, 2014

A WINE TO TRY 2012 Chateau Thivin Cote de Brouilly Region: Beaujolais, France Price: $20 to $25 Style: Supple and nuanced What it goes with: Grilled steaks, pork chops, sausages Year in and year out, the Geoffray family …

Spiced Candied Pecans

Friday, October 10, 2014

1 hour, 15 minutes. Makes about 1 1/2 quarts candied nuts 4 cups sugar, divided 3 cups water 1 pound raw pecan halves 1 tablespoon ground cinnamon 1½ teaspoons ground ginger 1½ teaspoons ground nutmeg ¾ teaspoon ground allspice 1. Heat the oven to 275 degrees. 2. In …