Byline: By Claire Hopley

If you check out fish counters at this time of year you may spot shad fillets tucked in among the usual cod and haddock. It’s not as white as they...

One of the charming things about chocolate is that it shifts shape with such ease that we can have it at every holiday in whatever guise we’d like....

When flour, eggs, and milk get together, their machinations are a bit of a mystery to those of us who are not food scientists. First, they turn...

Chicken soup from around the world

1/7/19

 As the French gastronome Brillat-Savarin noted in 1825, “Chickens are to the kitchen what his canvas is to the painter.” Even if you think of...

Cookies born and baked in Massachusetts 

12/14/18

When the Smithsonian’s National Museum of African American History and Culture was seeking African American dishes from the North for its Sweet...

Crimson cranberries taste as zingy as they look in holiday meals: in sweet pies and muffins and cakes, and in relishes and savory dishes, too...

Claire Hopley: Recipes from new cookbooks

10/23/18

’Tis the season to preserve the plenty, and Northampton publisher Interlink Books helps you do it with a new book. Called Mouneh — a word derived...

When things turn pear-shaped, as the Britishism goes, they have seriously messed up. Not a good thing. And not a good reflection on pears...

You can dye your hair with Kool Aid.This bit of general knowledge comes from Wikipedia, though you might have guessed it from the trouble getting...

Fanfares herald June’s strawberries because they are the first berries of the year, but the really splendiferous berry month is July. Raspberries...

Chicken occupies yards of shelf space in every supermarket. It’s on most restaurant menus, and reigns supreme in some fast-food outlets. Kids like...

Despite the cold April, asparagus and rhubarb muscled themselves up through the chill soil by the end of the month. Now, herbs like chives and mint...

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