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More Food


Lemon Madeleines

3/1/19

The small, shell-shape of these sponge cakes is part of their appeal, so you'll need a special baking pan for Madeleines. But if you butter your...

Winemaker Helmut Donnhoff once said: “Great riesling is like a very large orchestra playing very quietly.” Chardonnay, whether boom box...

Last October, Deb Habib began cracking bulbs of garlic and filling buckets to the brim with cloves. Deb runs Seeds of Solidarity Farm in Orange...

 A thick and easy gumbo

3/1/19

Today, what we generally refer to as “New Orleans cuisine” is actually the conflation of two originally separate cuisines: Creole and Cajun. Think,...

Standing in a barn at Brookfield Farm in Amherst, Jim Perkins of Leverett scooped a pound of locally grown whole wheat flour into a paper bag.“I...

Alena Gianna Douglas, head cheesemonger at Provisions specialty food and wine store in Northampton, knows that the world of cheese can be...

Bistro at home: French recipes

2/22/19

The French make the best food in the world — just ask them. But in truth, French cuisine really does set many standards for the rest of the world...

Pastures across the Valley are covered in snow, but we can all find a taste of local summer grass in ghee — which is clarified butter. I recently...

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