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More Food


‘No one likes a hungry firefighter’

3/22/19

Cooking isn’t a skill that’s taught in fire academy, but maybe it should be.   In this job, “if you don’t know how to cook, you’ll learn really...

Chicken with 40 Cloves of Garlic. Seriously.

3/21/19

Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly...

St. Patrick’s Day deserves Irish food, and Irish food deserves Irish beer. Not to be poured into a glass next to your plate, although that is a...

Cleo Burke is a 26-year-old server at Homestead of Northampton, an atmospheric Italian restaurant that specializes in handmade pasta, scratch...

Mastering shepherd's pie

3/15/19

For those who prefer a warm bath to pubs full of shrieking partyers clad in their emerald finest, perhaps I could suggest acknowledging St. Patrick...

Each year in July, a steady stream of vegetables begins arriving at Hosta Hill in Pittsfield. I recently spoke with Maddie Elling who, along with...

A meatless chili that treats tempeh like ground meat

3/11/19

There are countless ways to make a meatless chili, and for this one, we turned to tempeh as our starting point.Tempeh, which is made from cooked...

James Beard Foundation Award-winning Chef Sanford D’Amato, co-owner of Good Stock Farm cooking school in Hatfield, first experimented with cooking...

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