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Food / Dining

Mmmm Mmmm Maple: Savoring the first crop of the season

Friday, April 17, 2015

Is it possible to think of maple syrup as a vegetable? It’s a bit of a stretch, yet it’s a plant food, and plant foods are classified as vegetables, fruits, legumes and cereals. It’s definitely not a legume or a cereal. Possibly it could be a fruit because like most fruits it comes from a tree. But counting maple syrup …

Valley Bounty: Jams and Preserves

Friday, April 17, 2015

Jams and Preserves A well-stocked pantry can upgrade easy every day meals and snacks to special ones with a minimum of on-the-spot effort. Try hot pepper jelly on crackers with goat cheese; apricot jam, spread between the layers of a cake and topped with whipped cream; rhubarb chutney on toasted bread with melted …

Lou & Lucy’s Leftovers: Lou gets Shakespearean

Friday, April 17, 2015

Friends, Romans, Northamptonmen (and women), lend me your cooking ears. I come to praise my Caesar Salad dressing, not to bury it. While “real” Caesar salad dressing involves fresh egg yolks and olive oil, I like to make a thicker and more stable refrigerator version using mayonnaise. Having a jar of this in the fridge is among the handiest quick fixes in my …

Great American Meals
  • CAROL LOLLIS

Quiche made as part of an after school program called Circles for Jewish Living  as a way to raise money to donate  Heifer International.

    CAROL LOLLIS Quiche made as part of an after school program called Circles for Jewish Living as a way to raise money to donate Heifer International. Purchase photo reprints »

  • MICKY BEDELL
Suze Glenn, 67, leads an osteo-excercise class in the Hatfield Senior Center on Friday, located in the  basement of the town hall. From left, Dolores Mosakewicz, Glenn,  Roberta Slysz, 73, and Bernice Kellogg, 82, stretch their legs and lift their arms in the small space provided by pushing tables up against the wall.

    MICKY BEDELL
Suze Glenn, 67, leads an osteo-excercise class in the Hatfield Senior Center on Friday, located in the basement of the town hall. From left, Dolores Mosakewicz, Glenn, Roberta Slysz, 73, and Bernice Kellogg, 82, stretch their legs and lift their arms in the small space provided by pushing tables up against the wall. Purchase photo reprints »

  • KEVIN GUTTING
Easthampton High School seniors, from left, Claudia Marcinowski, Kyle Reynolds and Heather Sikop get help from freshmen Paul Borowski, right, and Mason Moynihan in making a video on breakfast foods in Eileen Claveloux's multimedia class.

    KEVIN GUTTING Easthampton High School seniors, from left, Claudia Marcinowski, Kyle Reynolds and Heather Sikop get help from freshmen Paul Borowski, right, and Mason Moynihan in making a video on breakfast foods in Eileen Claveloux's multimedia class. Purchase photo reprints »

Meat industry takes up arms against new dietary proposals

Wednesday, March 11, 2015

WASHINGTON — The meat industry is seeing red. Meat companies have tried to rehabilitate an image tarnished in recent years by health and environmental concerns. Now the industry is swiftly and aggressively working to discredit a proposal for …

Traditional Spanish fare gets light-style adaptation

Friday, March 6, 2015

Red bell peppers, chicken, sherry, onion and garlic are frequently used in Spanish cuisine. In keeping with today’s trends, new and lighter recipes are evolving from traditional Spanish cooking. Here is my re-creation of an old Spanish favorite. …

Lou & Lucy’s Leftovers: Lou loves Labneh

Friday, March 6, 2015

Regular (milkfat) Greek yogurt is a wonderful thing. Tangy, full-flavored, filling. Wonderful on its own and as an accompaniment to more side dishes than you can shake a wooden spoon at. (For purposes of this discussion, we will not include non-fat Greek yogurt. While good to eat for …

Give in to the pressure! Pressure cooking is safe and easy

Thursday, March 5, 2015

It’s one of the most pervasive of culinary cliches — the exploding pressure cooker. And thanks to it, all manner of otherwise adept home cooks fearfully retreat from this kitchen workhorse. Except that it’s a fear justified only …

Harold Tramazzo, owner of Hangar Pub and Grill, takes over operations at Amherst Brewing Co.

Wednesday, March 4, 2015

AMHERST — The owner of the Hangar Pub and Grill is taking over all operations at the nearby Amherst Brewing Co., including food preparation, customer service and beer brewing. Hangar owner Harold Tramazzo said Wednesday that he intends to keep Amherst Brewing moving forward as changes are made …

Northampton’s Tunnel Bar named No. 1 bar to ‘drink at before you die’ by Buzzfeed

Sunday, March 1, 2015

NORTHAMPTON — If you’re a bar owner in the Internet age, when Yelp reviews can make or break you, there may be nothing better than having a hugely popular website tell hundreds of thousands of people that your …

Fresh take on Irish stew

Friday, February 27, 2015

Chicken and dumplings is a wonderfully simple, deliciously comforting dish — a thick, meaty stew bubbling away beneath a patchwork of moist, pillowy dumplings. So we decided to channel that comfort for a dish suited for St. Patrick’s …

Spice it up

Friday, February 27, 2015

Spice it up Don’t get tripped up by the title of chef Paul Merrett’s latest book, “Spice Odyssey: From Asafoetida to Wasabi, Recipes to Really Excite & Inspire.” That would mean missing out on clever writing, helpful tips …

Valley Bounty: Watermelon radish

Friday, February 27, 2015

Watermelon Radish The plain white skin of a watermelon radish covers a hidden gem: a layer of pale green surrounding a brilliant magenta core. Firm and crisp, with just a hint of spicy bite, they’ll add a splash of color to whatever you put them in—salads, stir fries, …

Raise your glass, Pioneer Valley: Evodia, an intensely fruity Spanish red

Friday, February 27, 2015

Evodia, Spain Old Vine Garnacha, 2013 $7.89 to $11.99 Over the last year or so, I had been noticing Evodia, a Spanish red wine with a distinctive bluish-purple label, on the shelves of the area’s wine stores, but …