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Food / Dining

A traditional Cuban sandwich recipe calls for sliced ham, roast pork with a citrusy marinade (called mojo) and Swiss cheese layered in a loaf of Cuban bread. The sandwich is then garnished with pickles and mustard. (Zbigniew Bzdak/Chicago Tribune/MCT)

A classic revisited: How to make a Cuban sandwich

Friday, October 17, 2014

A Cuban sandwich is the stuff of which food memories are made. I still remember my first — enjoyed nearly 30 years ago at a small restaurant on Key Biscayne off the Miami coast. It was savory, it was crusty, it was delicious and it hit the spot. What is a Cuban sandwich? Think of it like a golden, crispy …

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 of what this means for Burmese food. Though it has a culinary tradition all its …

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 of Piedmont’s oldest wineries is a lovely surprise: full and deep in flavor, with notes …

Valley Bounty: Fennel

Friday, September 5, 2014

FENNEL Voluptuous bulbs of fennel are back in season and can be found in grocery stores, at farmers markets and in CSA shares. Crunchy and sweet, fennel loves to be grilled, sautéed or eaten raw. It’s an excellent …

Starbucks to try new store sizes

Friday, September 5, 2014

Starbucks plans to roll out several new store formats, including bite-sized “express” stores plus more than 100 boutiques dedicated to the highbrow Reserve brand of small-pot coffees. The coffee giant also said a Reserve roastery and tasting room in Seattle, where it will shift all roasting for small-batch …

Don’t be chicken: Grill it this way

Thursday, September 4, 2014

I can’t be the only one, can I? It’s too obvious. It’s too easy. Isn’t it? And just because I haven’t heard of anyone else doing it, that doesn’t mean that there aren’t millions and millions of people out there doing it. Right? Here is the deal: When …

Tim Driscoll’s Barhopping: Here’s Johnny

Thursday, September 4, 2014

My friend Becky, who lives in Arizona, was in the area recently for a cousin’s wedding, and I suggested we get together for a cocktail. I didn’t have to twist her arm. We headed to Johnny’s Tavern at …

The culinary high life Ancient Roman Apicius epitomized a life of excess

Friday, August 29, 2014

Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the popular title for a cookbook …

Wine to try: 2013 Alta Maria Vineyards ‘Carbonic’ Pinot Noir

Friday, August 29, 2014

WINE TO TRY 2013 Alta Maria Vineyards ‘Carbonic’ Pinot Noir Region: Central Coast Price: About $22 Style: Lighthearted easy drinking What it goes with: Fish or fowl, salade Nicoise, pizza Alta Maria Vineyards makes mostly very serious and …

A new look for your lunchbox: Hummus

Friday, August 29, 2014

What’s the first lunch lesson of the school year? Embrace hummus. Yes, it has a weird name (say it like we’re humming together - “hum us.”) And yes, it is usually made from ground-up chickpeas, which sounds like …

Valley Bounty: Cucumbers

Friday, August 29, 2014

Cucumbers The end is near for cucumbers, so enjoy those crunchy picklers and slicers while you can. This time of year I love a cucumber jalapeno salad with chopped cilantro, drizzled with rice vinegar. This cool but spicy …

Taking a sweet and tangy approach to gazpacho

Thursday, August 28, 2014

Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly. The recipe — inspired by one in Yotam Ottolenghi’s upcoming cookbook “Plenty More” — comes together in minutes and easily adapts …

‘12-Mile Meal’ battle of the chefs heats up at Northampton Jazz Festival

Wednesday, August 27, 2014

Chefs from three local restaurants, including defending champion The Sierra Grill, will take part in a cooking throw-down as they battle to create three-course meals using ingredients from within a 12-mile radius of Northampton. “The 12-Mile Meal” will …