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Food / Dining


Thursday, July 2, 2015

TERIYAKI GLAZE • Combine 2 cups mirin and 2 cups white wine. Bring to a boil for 2-3 minutes to cook off alcohol. • Add 6 tablespoons brown sugar and stir until dissolved. • Add 1 cup soy sauce and 5-6 slices of crushed fresh ginger. Simmer until thickened to a light syrup. 2) TSUKUNE (CHICKEN MEATBALLS) • Combine 1 pound ground chicken, 1 tablespoon minced fresh ginger, 2 teaspoons …

Valley Bounty: Sugar Snap Peas

Friday, June 26, 2015

Sugar Snap Peas Sugar snap peas are a recent and widely successful addition to the pea family. Introduced in the late 1970s, these plump, sweet edible pod peas are a top seller for some regional seed companies and an early summer treat. Mostly, I eat them raw, but I’m eager to try grilling …

Beach Eats in our own backyard: No need to head to the ocean for fresh seafood

Friday, June 26, 2015

Under a hot sun, a subtle breeze carries the scent of fried seafood out to the lot outside Captain Jack’s Roadside Shack on Route 10 in Easthampton where customers are dining on the fresh fish at picnic tables dotting the area. The clams, scallops and pollack served by restaurant owner Kevin Sahagian are …

Valley Bounty: Radishes

Friday, May 22, 2015

Radishes Spring radishes are a lovely thing, beautiful to look at and crisp and spicy on the tongue. They even have cheerful, evocative names: French Breakfast, Easter Egg, Amethyst, Rudolf. Radishes and other spring flavors are highlighted in …

Zoe’s Fish House in Hadley to reopen this summer after renovations

Sunday, May 17, 2015

HADLEY — Closed for renovations since October, Zoe’s Fish House may reopen in six to eight weeks, according to owner Jim Sands. Sands, of Goshen, said renovations have taken several months longer than anticipated. The restaurant used to be in its own freestanding building, and when renovations are …

Sweet ride: Florence couple peddles pastries from a bicycle cart

Friday, May 15, 2015

At the Tuesday outdoor market in downtown Northampton where vendors set up under tents, at tables and out of pick-up truck beds, Caleb and Emily Langer stand out. They sell their sweets from a pastry case sitting atop …

Valley Bounty: Asparagus

Friday, May 15, 2015

Asparagus Count yourself lucky to live in a place where the season’s premier crop is available at dozens of roadside stands. Although as recently as 1989, we grew more asparagus than we consumed in the United States, we …

Drink up: Toasting the Class of 2015

Friday, May 15, 2015

Toasting the Class of 2015 Uncork potential with the gift of wine to college graduates. B.A. — 2013 Anaba Sonoma Valley Turbine White ($28), a snappy white blend with citrus and tropical fruit B.S. — 2012 Francis Ford …

Lou & Lucy’s Leftovers: Lou builds an outdoor wok station

Friday, May 15, 2015

My Weber Jumbo Joe 18” charcoal grill has led a sheltered existence. This table-top, made-for-traveling, beauty has been used only once, during the week last summer I was busy putting together my large, steel box charcoal grill. The Jumbo Joe is a quite serviceable cooking device, able to …

Tim Driscoll’s Barhopping: Tuaca (‘Waka Waka Waka’)

Thursday, May 14, 2015

An old friend, Beth (a self-described lunch junkie), asked me recently to take a trip over “the bridge” with her to Osteria Vespa, a new restaurant at 28 Amity St. in Amherst. I was onboard as soon as …

Deerfield Select Board approves plan for New England Natural Bakers factory on Jewett Avenue

Saturday, May 9, 2015

DEERFIELD — The Select Board last week unanimously approved the site plan for the New England Natural Bakers factory on the former Oxford Pickle site on Jewett Avenue. The permit was granted during a public hearing. The bakery, which makes organic granola and muesli, has been operating from …

Valley Views: Krokus

Friday, May 8, 2015

Krokus Montague Book Mill, Montague Photograph and text by Julius Lester, Belchertown Crocus, or Krokus, was a mortal young man. The gods did not approve of his love affair with the nymph, Smilax, so they turned him into …

Freshest fish: Simple guide for mastering salmon seasonality

Friday, May 8, 2015

Add salmon to the long list of foods Americans have mostly lost touch with in terms of seasonality. It’s an understandable lapse. After all, salmon certainly seems to be available all year. And indeed, farmed Atlantic salmon is …