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John Wilkes, Sr. made made these colorful deviled eggs while practicing for Easter Dinner later this month at his son’s home. He wanted to see how they would come out.How to enter: Snap a pic of something delicious-looking and send it with your name,...

Jerk seasoned mahi mahi is flaky and tender atop salted collard greens and Swiss chard with molasses and white wine. This meal was home-cooked in Florence by Daniel Adelmann, with the main ingredients bought at River Valley Co-op in Easthampton.How to...

By MOLLY PARR

I went back and forth about sharing this bread pudding recipe so close to spring. In fact, my beloved CSA wrote to remind me about remaining available shares and that spring was just days away. However, I didn’t see the email right away because the...

The Corned Beef Reuben Special for the month of March at Barstow’s Dairy Store and Bakery in Hadley. How to enter: @Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to features@gazettenet.com!

By BELLA LEVAVI

NORTHAMPTON — With new legislation, U.S. Rep. James McGovern (D-MA) hopes to permanently increase the federal reimbursement for school meals.“This is one piece of the puzzle, but it is an important piece,” McGovern said in a phone interview.His bill,...

By CHRIS LARABEE

SPRINGFIELD — After 30 years under the Jewish Federation of Western Massachusetts’ umbrella, the food rescue nonprofit Rachel’s Table will become its own standalone organization this summer. The separation will give Rachel’s Table full fiscal,...

These hamantaschen — filled pastries made to share in celebration of the Jewish holiday of Purim (March 6-7 this year) — are some of dozens that were sent to friends and family all over the country. The name hamantash is a reference to Haman, the...

By MOLLY PARR

Cabbage, like cauliflower last year and kale before that, is having a moment. Last week, The Washington Post offered a recipe for shredded, roasted cabbage, served with jammy eggs and quinoa. The New York Times recently suggested grilling wedges of...

This week’s winning photo is of a warm, apple, lattice top crust-only dessert made for a recent chilly evening from Laura Frogameni of Florence. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or...

This week’s winning photo is of a colorful, delicious — and pescatarian — preparation from Barbara Sharp of Northampton:  a bed of potatoes, sauteed spinach, carrots, and salmon with zataar, a spice popular in the Mediterranean Middle East.How to...

‘Barbecue” means many different things to many different people. So does “BBQ.” So let’s get the first big question out of the way first: Is it barbecue or BBQ? Google Trends, the super-brain, says it’s BBQ. U.S. searches for both terms peak each year...

By Sam Drysdale

BOSTON — Residents all over Massachusetts are scheduled to absorb a significant decrease in food assistance aid in just over two weeks, with more than 630,000 households facing a loss of about a third of what they have received in SNAP benefits over...

Janice Doyama of Amherst submitted this photo of “authentic triangular shaped Japanese rice balls called O-musubi,” made by her husband, Yukio. “They are flavored with pickled plums and a seaweed sesame seed condiment,” she said. Yum!How to enter:...

By LISA GOODRICH

At first glance, Charlemont may seem an unlikely place to open a restaurant that features New Orleans cooking. When the pandemic offered a chance to try something new, Wesley Janssen and family saw the opportunity for a homecoming.The Northfield...

A beautiful bounty of fresh eggs, sent in by Sarah Pipczynski of Hadley. “These colorful eggs come from several breeds and mixed breeds in my flock, including Americanas, Easter Eggers and Silkies,” she said.How to enter: Snap a pic of something...

By JACOB NELSON

Talk to most farmers raising animals on pasture, and they’ll tell you the same thing – from a farming perspective, the animals are secondary.“Our mantra is creating good food from grass,” says Kyle Bostrom of Bostrom Farm in Greenfield. “Basically, we...

By CHRIS LARABEE

DEERFIELD — Looking for a diner-style breakfast at a cheap price? Chris Dodge and Jim Dion have you covered.The two brothers, who are both military veterans, have opened The 5&10 Breakfast Club in the Tibetan Plaza at 265 Greenfield Road, with the...

By EMILY THURLOW

EASTHAMPTON — Almost every morning, Robin Bialecki is up at 5 a.m. to make her rounds at grocery stores like Big Y and Stop & Shop, salvaging unsellable food items that can be distributed to those in need through the food pantry at the Easthampton...

A simple moment of beauty: Denise Heintze of Easthampton took a pause to admire her chioggia beets before cooking them. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to...

By DOMENIC POLI

The United States is experiencing the deadliest bird flu outbreak in its history, labor costs continue to increase and the national average price of gas hovers around $3.40 per gallon.But what’s that got to do with the price of eggs? It turns out,...