Daily Hampshire Gazette - Established 1786
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Food / Dining

Roast beef , vegetables and fruit

Valley Bounty: Local beef

Friday, December 19, 2014

Roast Beef In my family, the Christmas table celebrates local food just like the Thanksgiving table does. Every Christmas Eve, the main entrée is a select roast from one of my family’s small herd of cows. For those of you with similar “roast beast” traditions like the Whos in Whoville, order your cut of meat for the holiday table from your local farmer or butcher before it’s too late. For sources of holiday roasts, marinade recipes and cooking tips, visit the Valley Bounty page at www.buylocalfood.org. — Abby Getman of Community Involved in Sustaining Agriculture (CISA) …

Raise your glass, Pioneer Valley: Kung Fu Girl Riesling: Seriously good despite the whimsy

Friday, December 19, 2014

Kung Fu Girl Riesling Washington State 2013, $11.99 I find it rewarding when the big national wine magazines write about something that you can actually find on the shelves of a neighborhood store. In this case, the 2013 Kung Fu Girl Riesling, a serious, dry Washington white wine with an artsy label and …

A Hanukkah tradition: Brisket, latkes and tzimmes

Friday, December 19, 2014

It’s all a matter of cause and effect. The cause is that in 164 BC, a group of Jews led by Judah Maccabee captured the former Jewish Temple in Jerusalem, which had been turned into a pagan shrine by brutal King Antiochus IV. The effect is that Jews today eat latkes for Hanukkah. …

Great American Meals
  • JERREY ROBERTS
Tim Brennan stands near Union Station in Northampton Thursday where a train platform is being built.

    JERREY ROBERTS Tim Brennan stands near Union Station in Northampton Thursday where a train platform is being built. Purchase photo reprints »

  • YOSHITAKA HAMADA
the signage of the Wanczyk Evergreen Nursery and Christmas trees are seen in Hadley, Friday, Dec. 19, 2014.

    YOSHITAKA HAMADA the signage of the Wanczyk Evergreen Nursery and Christmas trees are seen in Hadley, Friday, Dec. 19, 2014. Purchase photo reprints »

  • YOSHITAKA HAMADA
(L-R) Gerard Peters, of Easthampton, Tricia Dandrea and Matthew Watkins, of Leeds, laugh as they have a conversation during a holiday luncheon hosted by National Honor Society at the Oliver Smith Restaurant at the Smith Vocational and Agricultural High School Thursday, Dec. 11, 2014.

    YOSHITAKA HAMADA (L-R) Gerard Peters, of Easthampton, Tricia Dandrea and Matthew Watkins, of Leeds, laugh as they have a conversation during a holiday luncheon hosted by National Honor Society at the Oliver Smith Restaurant at the Smith Vocational and Agricultural High School Thursday, Dec. 11, 2014. Purchase photo reprints »

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 …

Price Chopper supermarket chain changing its name to Market 32

Tuesday, November 11, 2014

SCHENECTADY, N.Y. — The Price Chopper supermarket chain plans to change the name of its 135 stores in six states to Market 32 in a $300 million rebranding move. Schenectady-based parent company Golub Corp. announced Tuesday that the change will begin in the spring as the chain modernizes …

Ale and mustard sauce flavor pork one pot meal

Friday, November 7, 2014

Juicy pork chops, potatoes and leeks lightly coated in a beer mustard sauce star in this one-pot meal. Ale is brewed from malt and hops. It’s more flavorful than beer and the color can vary from light to …

A Wine To Try: 2011 Boekenhoutskloof ‘The Chocolate Block’

Friday, November 7, 2014

A WINE TO TRY 2011 Boekenhoutskloof ‘The Chocolate Block’ Region: Franschhoek Coastal Region, South Africa Price: $28 to $40 Style: Rich and full-bodied What it goes with: Braised short ribs, oxtail stew, lamb It’s time to think about …

Valley Bounty: Local turkey

Friday, November 7, 2014

LOCAL TURKEY Fresh and frozen local turkeys are widely available in the Valley, but you need to place your order now to reserve a bird for your Thanksgiving table. There are countless ways to cook a turkey, and …