Keyword search: Food
John Coan, of Leeds, tell us he decided to test his “baking chops” by making this Dutch appeltaart for his husband’s birthday. He reports that it was “delicious as it was festive.” How to enter: Snap a pic of something delicious-looking and send it...
By CAROLYN BROWN
A local chef is bringing a new meaning to the phrase “getting baked.”Chef Matthew Brehm is the owner of Upscale Cannabis Wine Dinners, which provides catered brunches and dinners with weed-infused dishes. He operates out of western Massachusetts, but...
By MOLLY PARR
For the third or fourth time, I auctioned off a gourmet vegetarian meal for four as part of a fundraiser for a local synagogue. This year I offered two separate meals to bring in double the money. I cooked one of the meals last week, and the second...
“Maintaining family pizza making with a grain-free, nightshade-free and cow-dairy-free diet pushed me to continue trying out recipes,” Northampton resident Toni Doherty wrote. “This cassava-flour crust flatbread (baked in advance and then layered with...
Yoshi, Sabine Merz’s beagle, admiring the challah from Woodstar.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.
Alison and Bruce Kriviskey of Easthampton picked up this bounty from specialty shops and farm stands in and around the Valley “on one beautiful autumn Saturday.”How to enter: Snap a pic of something delicious-looking and send it with your name, town...
Dan Gardner of Northampton picked up this carton of wax beans from a farm stand in Hatfield and noticed “the color and seeming chatter among the beans.”How to enter: Snap a pic of something delicious-looking and send it with your name, town and a...
Anne Burton of Amherst beautifully arranged pears from Clarkdale Fruit Farms in Deerfield in her ceramic goblets.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.
Forager Blanche Derby of Northampton says that she “honors the autumnal equinox with salad made from edible flowers and greens which are available at this time in September. Some are weeds while others are cultivated. Taking center stage is the lovely...
By MOLLY PARR
They say it is better to have loved and lost than to have never loved at all, but I’m not certain I feel that way about this perfect panzanella that made me swoon before it ended up on my kitchen floor, the victim of a Tupperware mishap in the fridge....
By EMILEE KLEIN
BELCHERTOWN — The Belchertown Fair returns to the Commons this weekend for the 165th annual celebration with a packed schedule of free competitions, demonstrations and entertainment for all ages.This year’s theme, “Barn in the USA,” pays tribute to...
Linda Marston of Amherst made this cauliflower crust pizza topped with homemade pesto, eggplant and portobello mushroom. She noted that the “eggplant and basil for the pesto were two of the garden items delivered to me last week by Phyllis Lehrer for...
By CAROLYN BROWN
A local author’s new cookbook aims to inspire activism through food designed for community organizing and social justice.“The Revolution Will Be Well Fed,” written by Corrie Locke-Hardy, features 50 recipes that are made for community activism —...
E. Lary Grossman of Hatfield said this delicious eggplant parmigiana grinder was enjoyed at Starr’s Pizza in Florence. “The preparation, with the eggplant minimally battered, but seasoned and seared till tender, is authentic Italian style,” Grossman...
Leslie Laurie of Pelham made this “refreshing watermelon feta salad with a touch of olive oil and homegrown mint” in a hand-thrown bowl by Megan Hart of Conway.How to enter: Snap a pic of something delicious-looking and send it with your name, town...
This late summer garden bounty was grown by Tim Diehl and Debbie Charren of Northampton. Pictured are sun gold tomatoes, shishito peppers, Japanese eggplant, and three varieties of squash. How to enter: Snap a pic of something delicious-looking and...
By MOLLY PARR
We are now deep into what feels like the longest five-weekend August ever, which means it is eggplant and tomato season. Every year I forget just how much produce that actually means. Last week the CSA suggested I take 10 tomatoes for my little share....
By MELISSA KAREN SANCES
To Coco Bustin, the body is a beautiful vessel. She first came to appreciate it in figure drawing classes at Tufts University, where she met every curve and contour with wonder. Nudity, she realized, was an artistic invitation. As a natural foodie,...
“Bibi, my mother, learned to make these tomatoes when she spent a school year in France, right after WWII,” says Janet Henderson of New Salem. “Still a top family favorite with corn on the cob and steak on the grill.” How to enter: Snap a pic of...
By LISA GOODRICH
Fitzwilly’s Restaurant offers seasonal, local food in an iconic downtown Northampton location. As summer explodes with local crops on the farm stands, a revised menu at Fitzwilly’s bursts with local tomatoes, corn, fruit, and much more.Locals may be...
By MICKEY RATHBUN
It’s August and in my household that means one thing: local tomatoes. For much of the year, our grocery stores offer tomatoes tough enough to endure machine picking followed by days or weeks in cold storage. Even the more expensive, so-called...
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