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Food / Dining

n this image taken on April 29, 2013, salted oatmeal s'mores are shown in Concord, N.H. (AP Photo/Matthew Mead)

Easy ways to jazz up the classic campfire s’more

Friday, May 17, 2013

Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking. And there are so many possibilities for jazzing it up. Once you have a toasted marshmallow, you can sandwich it between all kinds of cookies, crackers and the like. Or you could swap out the basic chocolate for something … 0

Lou & Lucy’s Leftovers: State foods according to Lou

Friday, May 17, 2013

*Lou Groccia and Lucy Pickett can’t stop chewing the fat.* Browsing through one of my iPad food apps the other day yielded a nice surprise. It was a list by The Cooking Channel of the 50 states and the food most associated with each state. While most of the selections were to be expected (Florida’s was key lime pie), I got to thinking … 0

In this image taken on May 13, 2013, toasted buns and rolls are shown in Concord, N.H. (AP Photo/Matthew Mead)

A theory of relativity you can really sink your teeth into: How food color can warp time when cooking

Friday, May 17, 2013

Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it takes to flip the … 0

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Northampton High School junior Anna Moore, left, runs Saturday in the 4x800 meter relay event during the Western Massachusetts Division I Track Championship at Holyoke High School. Northampton High School freshman Sierra Loomis runs of the track after passing the baton, at right. SARAH CROSBY Northampton wins girls track title; Amherst rallies to second
Taj-Amir Torres of Amherst Regional High School, left, leads Saturday during the 100 meter dash event at the Western Massachusetts Division I Track Championship at Holyoke High School. Oushane Lewis of Central High School, center, and John Ferrera of Ludlow follow behind. SARAH CROSBY Chicopee Comp overtakes Amherst to win boys track title
Hampshire College student Esther Dane celebrates during the graduation ceremony Saturday in Amherst. Dane's Division III, Portraits of Wellness, combines art with science research. SARAH CROSBY Hampshire’s 300 graduates urged to confront challenges
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Easy ways to jazz up the classic campfire s’more
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Lou & Lucy’s Leftovers: State foods according to Lou
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Art People: Julia Mintz | filmmaker
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Tuned in
From Arts & Entertainment »

This week’s local wine and beer tastings

Friday, April 26, 2013

TASTINGS Feast for Habitat: Wine and food to benefit the Pioneer Valley Habitat for Humanity, Thursday, 6-9 p.m., at Cowls Building Supply in North Amherst. Tickets start at $40. Visit the PVHH online for more details. Amherst Wine & Spirits, 233 N. Pleasant St., Amherst Today, 2-5 p.m., … 0

Recipe: Amaretti Semifreddo

Friday, April 26, 2013

Amaretti Semifreddo Serves 16 4 eggs, separated 4 egg yolks ½ cup sugar 2 cups whipping cream ¾ cup crushed amaretti cookies Line two 8 ½-by-4-inch loaf pans with plastic wrap, leaving a 2-inch overhang on all sides. Put the 8 egg yolks and the sugar in a … 0

Recipe: Milk Chocolate Malt Semifreddo

Friday, April 26, 2013

Serves 18 The recipes use raw eggs, which may carry salmonella. Pasteurized eggs can be used instead. 10 ounces (about 1¾ cups) malted milk balls ½ cup sugar 1/3 cup malted milk powder 5 large eggs 2 cups whipping cream 1 tablespoon vanilla ½ teaspoon salt Chocolate syrup … 0

In this image taken on April 1, 2013, an egg salad sandwich with smoked salmon is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

Chef's best: A fresh take on hard-boiled eggs

Thursday, April 25, 2013

Hard-boiled eggs always seem to go to waste in my house. It’s my own fault. When I think to make them, it somehow strikes me as silly to go to the trouble for just two or three eggs. … 0

Weekend planner: Talk

Wednesday, April 24, 2013

Owners of Tea Trekker in Northampton, Bob and Mary Lou Heiss, have spent decades developing their tea connoisseurship, including seven trips to the tea fields of China in the past eight years. On Sunday they’ll be sharing their … 0

A new bird is rising out of the East, the Far East, and is capturing some of that shine: fried chicken, Asian-style. Here, the Kai Tod (fried chicken) is featured at ATK (Andy Thai Kitchen), October 3, 2012. (Abel Uribe/ Chicago Tribune/MCT)

Asian-style marinades and sauces transform fried chicken

Friday, April 19, 2013

Southern fried chicken has long preened in the cultural spotlight, thanks in part to such notables as chef Edna Lewis, TV’s Paula Deen and one Kentucky colonel named Harland Sanders. But a new bird is rising out of … 0

Lou & Lucy's Leftovers: Foodie apps

Friday, April 19, 2013

*Lou Groccia and Lucy Pickett, the Gazette's self-described food experts, can't stop chewing the fat.* If you have a smart phone, you probably have dozens, if not more, apps sprinkled on your home page. Being a neatnik (that’s like a beatnik, with a haircut), I have my apps … 0

In this image taken on April 8, 2013, shrimp fried rice with pickled radishes is shown served in bowls in Concord, N.H. (AP Photo/Matthew Mead)

A healthier take on take-out-worthy fried rice

Friday, April 19, 2013

Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over. I love … 0

Duncan Hines: The man, not the cake mix

Friday, April 19, 2013

Duncan Hines is known today mainly for those ubiquitous boxes of cake mix in supermarkets. But he was no Betty Crocker. A real person, not a fictional brand symbol, he was a onetime traveling salesman with an appreciation of good food honed by many years and countless miles … 0

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Valley Bounty: Pickles

Friday, April 19, 2013

PICKLES If the warm weather this week leaves you hankering for a pickle, don’t forget that you can make quick pickles from lots of different vegetables, including those available in early spring — young carrots, sweet Hakurei turnips, … 0

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