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Food / Dining

This July 28, 2014 photo shows watermelon gazpacho in Concord, N.H. The recipe was inspired by one in Yotam Ottolenghi's upcoming cookbook "Plenty More". (AP Photo/Matthew Mead)

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 to your preferences. I like a bit of tang in my gazpacho, so I added plenty of red wine vinegar, which plays … 0

‘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 take place as part of the “Northampton Jazz Festival” on Sept. 6 from 11 a.m. … 0

A grilled pizza for when you have too many onions

Thursday, August 28, 2014

Onions are a bit of a problem for me. They are one of my reflex buys. By which I mean, every time I go to the grocer, no matter what I am shopping for I always buy a bag of onions. Surely, I can’t be the only person who does this. I also … 0

Great American Meals
  • YOSHITAKA HAMADA

Summer is winding down, but some of the flowers in  Andrew Magee's garden, on Conz Street in Northampton, are still going strong.

    YOSHITAKA HAMADA Summer is winding down, but some of the flowers in Andrew Magee's garden, on Conz Street in Northampton, are still going strong. Purchase photo reprints »

  • CAROL LOLLIS
Dillon Tiner, of Leverett, a student at Harvard University who's home for the summer, was painting the Leverett Congregational Church on Wednesday while Richard Connelly, a retired professor from Providence College, passed some time sitting on the steps.

    CAROL LOLLIS Dillon Tiner, of Leverett, a student at Harvard University who's home for the summer, was painting the Leverett Congregational Church on Wednesday while Richard Connelly, a retired professor from Providence College, passed some time sitting on the steps. Purchase photo reprints »

  • Purchase photo reprints »

Health officials: Food label changes not enough

Thursday, July 17, 2014

Nutrition facts labels on food packages list ingredients and nutrient levels, but they don’t tell consumers outright if a food is good for them. Public health advocates say that information is necessary to help consumers make healthy choices … 0

French law stirs pot against bad restaurant food

Wednesday, July 16, 2014

PARIS — Restaurant-goers in France will start seeing a funny little symbol on their menus this week: a skillet with a house on top, indicating your menu choice is made in-house. It’s part of a new law meant … 0

State will end prohibition on wine shipments to consumers Jan. 1

Saturday, July 12, 2014

BOSTON — Whether it’s pinot noir, merlot, chardonnay or cabernet sauvignon, wine lovers in Massachusetts will soon be able to have some of their favorite bottles shipped straight from the vineyards to their homes. A provision in the new state budget lifts a long-standing prohibition on direct deliveries … 0

Preserved lemons, easy to make, make any dish special

Friday, July 11, 2014

If you close your eyes, you can imagine you are wending your way through the crowded streets of the casbah, with the camels and the open-air markets and the heady aroma of tagines cooking over charcoal fires. A … 0

Dude Food: Steven Raichlen talks man-made meals

Friday, July 11, 2014

Cooking may not be a gender-specific activity, but there are some characteristics that follow stereotypes more often than not (read on before you start to object). At least that’s what Steven Raichlen says — and we tend to … 0

Valley Bounty: Zucchini

Friday, July 11, 2014

Zucchini Zucchini in out in plenty right now, and is as versatile as your imagination. Great grilled in long strips, used on kebabs or stuffed, this summer staple is ready for your next culinary creation. Zucchini is a … 0

Lou & Lucy’s Leftovers

Friday, July 11, 2014

I’ve been in “Use-Up-Old-Stuff-In-The-Cupboards” mode for a couple of weeks now and a few days ago came across a box of falafel mix that may have been in there for at least a couple of years. Thus the reason for my above-mentioned mode. So, as instructed, I mixed … 0

Chef’s Best: A summer guide to grilling backyard barbecue ribs

Thursday, July 10, 2014

It was one of those culinary epiphanies. I realized you rarely get great barbecued ribs from a restaurant. They have to come from backyards. My rib-awakening came during the world’s largest barbecue contest, Memphis in May. All it … 0

Hemingway’s favorite burger is a moveable feast

Friday, July 4, 2014

He was a soldier, a boxer, a hunter, a fisherman, a drinker, a father and the writer of words and stories that aimed to be, above all else, true and honest and pure. He also knew how to … 0

Does It Work? Burger maker; potato steamer; bacon cooking aids put to test

Friday, July 4, 2014

The kitchen has to be the most gadget-heavy room of the house. Some of those implements are true time savers. Some just end up as cupboard clutter. In today’s installment of Does It Work?, the two of us … 0